Magnolia Pancake Haus

If you are ever in San Antonio and needing a great breakfast spot, you should definitely give this place a try (on the weekends you will probably wait about an hour, depending on your party size). We try to make a habit of having breakfast with my girlfriend's grandparents on most Sundays, and I am soooooo happy when this is our place of choice. They have bacon waffles (yes, waffles with bacon in them). Enough said. http://www.magnoliapancakehaus.com/

An Alternative to Antacids and Uncomfortableness after the Thanksgiving Gorge

I always overdue it on Thanksgiving. Don't we all? I wish I would have seen this article before today so maybe I could have tried this method this year. http://www.austin360.com/blogs/content/shared-gen/blogs/austin/bws/entries/2011/11/20/digestifs_for_post_thanksgivin.html?cxntfid=blogs_liquid

Austin Chef Paul Qui

Paul Qui is currently holding his own in Top Chef's newest rendition: Top Chef Texas. Paul Qui is executive chef at Uchiko restaurant in Austin, Texas. Born in Manila, Philippines and trained in classic French and Japanese cuisine, Paul takes a modernist approach towards food, where there are no boundaries. Starting as a stage, Paul worked his way up the ranks of Uchi to Chef de Cuisine and eventually Executive Chef at Uchiko. While training under Uchi Chef and Owner Tyson Cole, Paul learned to adapt traditional Japanese dishes with an eye towards local flavor, all while incorporating influences from South East Asian and European cuisine. On last week's episode, Paul won the quickfire challenge. The challenge was to create the best dish choosing from whichever chile the contestants preferred (they ranged from the Anaheim, $500 to the ghost chile, $20,000). The catch was that the hotter the chile, the more money you could win. Paul was the only one to choose the infamous ghost chile, which brought a prize of $20,000.

Eddie V's Sells Two of Their Top Concepts

About 6 weeks ago Eddie V's Restaurants Inc. sold the Eddie V's and Wildfish Seafood Grille to the enemy, Darden Restaurants (Olive Garden, Red Lobster, Longhorn Steakhouse). Not that Darden is intentionally evil, but it was sad to see them gobble up 2 unique concepts. I can't say that I blame the owners of Eddie V's either. They made a lot of money and may be able to start up some new concepts with that cash, or retire. I just hope that Darden doesn't change Eddie V's or Wildfish too much. http://www.bizjournals.com/phoenix/news/2011/10/12/eddie-vs-restaurants-sold-to-darden.html

French Quarter Grille

I used to work for Gumbo's in the downtown location with Dave Gore. It's really nice to see him get his chance at his own restaurant. This is a nice write-up about the makings of the French Quarter Grille, formerly Mama Roux. I haven't been there yet, but next time I am in Austin, you can be sure I will be dropping in. Good luck, Dave. http://www.austin360.com/food-drink/dining/cajun-restaurant-owners-built-on-culinary-legacy-of-1990506.html

Food Truck Frenzy

The food truck craze that this nation has experienced over the last 10 years got it's kick start in Los Angeles, and Austin is a major player in the market, but food trucks are a growing business in cities all around the country. This San Antonio Express News article argues why they are here to stay, and offers a bunch of locations around San Antonio. http://www.mysanantonio.com/life/food/article/Mobile-food-vendors-thriving-2228879.php#page-1

A San Antonio Staple: Bill Miller's BBQ

Bill Miller's BBQ has been in operation in it's current form since 1963 and operates in the San Antonio, Corpus Christi, and Austin markets. I stopped by on the Wednesday morning before Thanksgiving for some breakfast tacos and the place was a madhouse. I guess this is why: http://www.mysanantonio.com/life/food/article/A-Conversation-With-Ray-Chapa-Bill-Miller-BBQ-2275023.php

Brisket and Ribs

A couple of weeks ago, my girlfriend's great aunt came into town for her yearly visit from Buffalo, NY. She requested brisket and I am usually the cook for these gatherings, so I of course obliged (I really like do it anyway). I also wanted ribs, so I threw on a rack of spare's, and there was another request for sausage.

Elk Filet

A friend of mine recently returned from a hunting trip to Wyoming. This was his second year in a row to go and both years he shot an elk. Elk are big. And I was the beneficiary of the extra meat. Elk filet is very lean, while still being very flavorful. In addition to the filet I have hamburger, sirloin, and round steaks for chicken frying. More pics to come from those.

Pork and Chorizo Sliders

I love burgers and theses are good alternatives to beef sliders. Ground pork is actually pretty lean, so adding the chorizo gives them more flavor. I like to serve them with King's Hawaiian sweet rolls. I also add diced avocado as a topping.

Ingredients

• Vegetable oil, for grates
• 1/2 pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces
• 1 1/2 pounds ground pork
• 2 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Cajun seasoning
• 3/4 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• 4 ounces sliced pepper Jack cheese (optional)
• 4 large hamburger buns
• 1/2 cup Green-Chile Mayo
• Romaine lettuce, for serving

Directions

1. Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
2. Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.

New Texas Spirits

Ever since the release of Tito's Handmade Vodka out of Austin, there has been a mini-boom of Texas distilleries pumping out some new products. Here's a good article on Rebecca Creek Distillery's new product: http://www.mysanantonio.com/life/food/article/Distillers-put-Lone-Star-stamp-on-whiskey-2217657.php#photo-1679711

Fried Green Tomatoes w/ Remoulade and Cold Boiled Shrimp

I got this idea from the restaurant I work at in New Braunfels (McAdoos Seafood Company). It is on hour Happy Hour Menu (3:30-6:30, M-F). It's pretty simple and inexpensive. If you can't find green tomatoes, small tomatoes on the vine will work. Make sure they are firm.

6 green tomatoes

Thirty 41-50 cold boiled shrimp (41-50 refers to the size, meaning 41-50 per pound)

Seasoned flour

Remoulade sauce (homemade or store bought is fine)

Frying oil

Buttermilk

Chives (for garnish)

Slice the tomatoes (about 1/4 inch thick) and soak in buttermilk for about 30 minutes (just enough to cover the tomatoes). Heat peanut oil (canola or vegetable is fine too) to 350 degrees. Fry the tomatoes, about 2 minutes per side. Drain the tomatoes on a paper towel, then top with remoulade and one of the cold boiled shrimp. Serves 4-5 people. I served mine with some left over risotto, but anything from dirty rice to steamed veggies will work. It's up to you.

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More Bad News for Gulf Seafood

Although the shrimping industry futures off the Texas Gulf Coast appear to be okay, this article isn't good news for oysters or the environment. Read more here: http://www.mysanantonio.com/default/article/Seafood-industry-can-t-catch-a-break-2228934.php

Il Sogno Osteria

Recently for our anniversary, my girlfriend and I visited Il Sogno Osteria, a new Italian restaurant in the renovated Pearl Brewery. Il Sogno Osteria is the second restaurant venture in San Antonio by Andrew Weissman. His flagship, Le Reve, is located on the Riverwalk and a little out of our price range (3 courses: $85; 4 courses: $95; 5 courses: $105). Il Sogno Osteria ranges from $18-$36 per entree. I have never been to Italy, but the food is categorized as very authentic and I have no complaints with that description (but what do I know?). I called for reservations the night before and was told that there was only one seating left, at 9. So I took it and we decided to go early to walk around the newly renovated northern Riverwalk. After checking out the new construction we went early for our reservation thinking maybe there would be a place to sit and have a drink. The restaurant is very small and there isn't much room to wait, but we lucked out and were able to be seated early. After looking at the extensive wine list (all Italian), I only recognized 2 or 3 selections. Thankfully they employed a sommelier and he set us up with something off the menu and perfect for what I described as our taste preference. We started off with a gnocchi appetizer made from semolina flour and parmesan. It was a nice, light alternative to a traditional gnocchi. For the main course Ashley had a shrimp and parmesan rissoto and I had the osso bucco. I was pleasantly surprised with the demi-tasse spoon that accompanied my meal so that I could spoon the marrow out of the bone. We were stuffed, but we decided to share their signature dessert (also Le Reve's signature dessert), the Nutella Tart. I highly recommend Il Sogno Osteria for it's simple approach, fresh ingredients, and reasonable price. Be sure to call a couple days ahead for reservations. They do not have a website, and the menu changes about 4-5 times a year. The atmosphere and the renovated brewery also were a nice surprise. We will go back.

Where Did Apple Come From?

Just a shout out today to Steve Jobs. http://blogs.miaminewtimes.com/shortorder/2011/10/steve_jobs_food.php

The Next Item on the Chopping Block: Cabrito

I was raised in a small West Texas town and one of my favorite meals growing up was Cabrito. For those who are not familiar with the term, Cabrito is the Spanish word for "small goat". Back in August we took a trip to a friend's ranch for our fantasy football draft and I was able to cook this rare treat for some friends who haven't even heard of eating goat. There wasn't much left when the feasting was over. Once the dirty work is done (butchering and cleaning the goat), the cooking method is pretty simple. Marinate the meat in some sort of wet/dry ingredient mixture (my usual is Italian dressing mixed with my favorite spices) and let the goat sit overnight in the fridge. The next day get your fire started. You will need a large smoker in order to keep the meat away from the heat. It's basically the same method as smoking a brisket or pork butt. Get your temperature to somewhere between 225-275 and cook for 8-10 hours. Cabrito is more forgiving if you cook it a little longer rather than not long enough. Too short a cook time will leave the meat too tough. Another cooking method is to skewer the Cabrito whole and roast over an open flame, kind of rotisserie style. If you want to try this and you don't have access to a live goat, or you just don't want to go through the hassle of butchering and cleaning, you can find Cabrito ready to cook at a variety of different meat markets. Bolner's and Cooper's in San Antonio are a couple to try. If you would like to try Cabrito and have no desire to cook it, El Jarro's (281 and Bitters) in San Antonio is some of the best I have ever had.

The Texas Drought's Effects on Gulf Oysters

I work in a seafood restaurant in New Braunfels and we carry oysters from Texas and from the northeast and Canada. During the hot summer months (non-Gulf oyster season) we strictly carry northeast and Canadian oysters, which are smaller and more expensive. Despite being smaller, they do have great flavor, and of course they are more expensive. You aren't just paying for flavor, you're also paying for the fuel. Well, our guests are ready for us to have the Gulf oysters back as an option, but it's likely they won't be coming back this year. In addition to the drought's effects on Gulf oysters, the Hurricane Irene also affected the market in the northeast, driving up prices even more. Check out this article for more information on the oyster season here in Texas.

http://news.yahoo.com/texas-gulf-oysters-suffering-drought-175837103.html

Bean Burgers (NOT Vegetarian)

I am not sure if these are only a Texas thing, but Bean Burgers are one of my favorite guilty pleasures. Not a lot of places have them on their menus, but Bean Burgers have some very rabid followers who swear that their version is the best. Two things are without question: You must start with a high quality patty and you must put beans on it, usually refried. My preference is 80/20 chuck when it comes to the patty. "Chuck" refers to the chuck steak portion of the cow, and 80/20 is 80% lean, 20% fat. If your burgers is too lean, then you lose a lot of flavor. The rest of the ingredients can include the following: corn chips, onions (raw, grilled, or fried), mayonnaise, mustard, cheese (more on this shortly), and jalapenos. I usually try to stay away from lettuce, pickles and tomatoes because I am a believer in the "less is more" philosophy when it comes to food. When there are too many ingredients, flavors can be lost. Now for the cheese. You can use any cheese you would like on this burger; cheddar is a very popular choice. For me, the choice is easy: Cheese Whiz. Yes, like cheese from a jar. Usually this isn't my style. I like fresh ingredients, not something filled with a bunch of preservatives, but this isn't negotiable. It has to be Cheese Whiz if it's a true Bean Burger for me. The only explanation I have for this is that this is the way I grew up eating them. I have tried the others, but they just aren't the same for me.

Grilling is OK, but it ain't BBQ

I love BBQ, all kinds. But I am definitely partial to Texas style. There are many different types of BBQ in this country, and wherever you were raised is usually the type you a partial to. Some of the popular types are Kansas City (not much smoke, a lot of sauce), North Carolina (usually vinegar based sauce and mainly pulled pork or whole pig). South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based. Memphis BBQ is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side. Texas BBQ usually consists of beef brisket, beef and pork ribs, sausage, and my favorite, pork butt (which is actually the shoulder), and usually consists of a dry rub and a heavy application of smoke through out the cooking process. A lot of different types of wood are used in Texas, especially mesquite since it is so plentiful. I prefer a mixture of pecan and hickory because of the flavor and I fell like the heat is easiest to control.

Now let's talk about grilling. Having your friends over and throw some steaks or fajitas on the grill is all good, but some people think they are creating BBQ. Nope. A grill does not equal BBQ. BBQ requires an application of smoke, held at a temperature between 225-275 degrees, for a longer period of time; usually anywhere between 6-24 hours. The reason for this long process is that the meats that are used in BBQ are tougher and less expensive than a top quality steak or pork chop, and the time helps break down the muscle fibers and fat into something blissful.

I don't want to sound like a BBQ snob or anything, but BBQing (yes, it's a verb in this state) just isn't grilling. I guess I feel the need to make the distinction because BBQing is my favorite type of cooking, and when it is finished, I really feel like I have created something that took care and patience. And patience is something I lack in my day to day life, so maybe it helps me practice it. The pictures are of a pork butt that I BBQed for the first weekend of college football. Total cook time = 10 hours.

Cooking has been a hobby of mine for about 10 years, and for most of that time I thought I wanted to have a food related career. I finally realized that I love food and cooking, but I am much happier when it is a hobby of mine, not a career. This blog intends to be a sort of hodge podge of food related topics, ranging from dishes I create to new things I might try at a restaurant or friend's home to articles about cooking and recipes I want to attempt. I am going to try have at least one post a week about something I have cooked, but I realize that might not always be possible. Please leave any comments or questions you have about anything on this blog and I will do my best to reply. Enjoy!