Recipe: Watermelon & Pork Belly
Serves 4-6 1 tablespoon salt 1 pound pork belly, skin removed and reserved 3 garlic cloves 1 Guajillo pepper, seeds removed 1 Ancho pepper, seeds removed 1/2 cup water 1/4 cup peanuts 1 teaspoon cumin, toasted 1 tablespoon sesame seeds 1/4 cup onion, diced 2 teaspoons vegetable oil Garnishes 16 1 inch-by-1inch seedless watermelon cubes…
The “Old” Guard: Andrew Weissman
The Sandbar, Il Sogno, Minnie’s Tavern, The Luxury
Recipe: Entomatadas
Flores says, “Besides a sandwich stacked with potato chips and soaking with tabasco sauce, the entomatadas are my go-to dish, quick and easy.” 3 chipotle peppers in adobo 1 10-ounce can tomatoes (preferably San Marzano) 8 corn tortillas 8 ounces queso fresco, crumbled finely 1/2 onion, diced 1/2 bunch cilantro 1 cup sour cream (mixed…
Recipe: Chilled Summer Squash Soup with Avocado Crème Fraiche
Serves 6 Soup 2 tablespoons olive oil 1/4 cup chopped onion 2 pounds chopped yellow squash 1 sprig of thyme 1 1/2 cups light chicken stock 1/2 cup buttermilk 1/2 cup sour cream 2 teaspoons salt black pepper, to taste Instructions: Over medium heat, heat the olive oil and begin to sweat the onions. When…
Get Board: The cheapest, easiest way to sample SA’s best flavors
As San Antonio slowly but surely turns into a food destination for hungry travelers, chefs across the city are highlighting some of their most adventurous, indulgent ingredients before diners even ponder their main course. Antipasti, charcuterie and high-end cheese boards come across as culinary playscapes, each offering a smattering of something different to surprise even…
The Food Trucker: Rudolfo Martinez
Tapa Tapa Truck
Why is Panna Cotta So Hot Right Now?
If you’ve been spying more panna cotta offerings than usual, you’re not alone. The Italian dessert has turned into a fixture of sorts for area restaurants. Gabriel Ibarra, executive chef at Cappy’s on Broadway, explained why the classic treat is making inroads into the hearts and stomachs of eaters. “Panna cotta’s an ‘it’ dessert because…
Recipe: Italian White Beans with Stone fruit, Mint and Blood Orange Vinaigrette
Serves 8 2 cups cannellini white beans 8 cups cold water 8 cups chicken stock 1 yellow onion, minced 1 carrot, minced 1 celery stalk 1 tablespoon butter 4 tablespoons kosher salt 6 cups ice 1 tablespoon mint leaves 2 ounces blood orange vinegar (purchase online via worldfoods.com or amazon.com) 1/2 cup extra virgin olive…
Moveable Feast: Eating your way through the heart of San Antonio
These days, it’s hard to stick with a steady diet of Tex-Mex as our culinary options keep multiplying. Take a trip across the globe and see what else the Alamo City has to offer. Appetizer: Start the night at Tuk Tuk Tap Room (1702 Broadway), the latest venture by entrepreneurs Jody and Steve Newman and…
The Up-and-Comer: Steven McHugh
Cured (set to open at the Pearl by the end of 2013)
Brunch For All Appetites
The brunch tradition started in England, home of the hard-core drunks. Instead of a heavy afternoon Sunday meal, the British pleaded for a lighter meal for those who’ve done a bit too much imbibing on Saturday nights. And a little Hair of the Dog doesn’t hurt either. We San Antonioians may not have as many…
The Constant Re-inventor: Jason Dady
Tre Trattoria, BIN 555, Two Bros. BBQ Market, DUK Truck
The Explorer: Javier Flores
Barraca
