Archive | February, 2013

Get Ready: Learn Basics to Preserve the Coming Harvest

Get Ready: Learn Basics to Preserve the Coming Harvest

As the warm-weather gardening season approaches, you can get prepared in many ways — starting seeds, preparing soil and mulch and much more.

Here’s another way to get ready as well. In a one-day seminar, you can learn to stock up on custom flavors and keep the freshness from your garden in your pantry all year.

Fresh canned producePreserving and Serving the Harvest is a course being hosted by Texas A&M AgriLife Extension Service and Don Strange of Texas at the Don Strange Ranch from 9 a.m. – 2 p.m. March 8.

The seminar will review canning basics and food preparation techniques. Di-Anna Arias, director of culinary vision for Don Strange of Texas and chef Susan Johnson will also share details, techniques and recipes behind the special lunch menu.

The Don Strange Ranch is at 103 Waring Welfare Road in Boerne. Registration for the event begins at 8:30 a.m. The course is part of a series, “Backyard Basics,” being offered by the Texas A&M AgriLife Extension Service that focuses on self-reliance through home-based food production, preparation and preservation. The cost of the course is $55 and registration is available online here.

All funds go to education programming for the Texas A&M AgriLife Extension Service.

There's nothing like vegetables at their freshest.


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Spanish Tortilla with Red Peppers and Spinach

Spanish Tortilla with Red Peppers and Spinach

Spanish Tortilla with Red Peppers and SpinachThe Spanish tortilla bears no resemblance to a corn or flour tortilla. It’s thick and eggy, dense and satisfying as lunch, dinner or cut into slender wedges and served at room temperature for tapas. Eggs and potatoes are the must-haves. But, the other ingredients and seasonings make this comfort food pack a flavorful punch.

This recipe from Whole Foods Market is a good example of a famous Spanish dish, rich with the fragrance of red pepper and the nutrition of the peppers and the spinach. Take our word for it — the tortilla also reheats for some very tasty leftovers.

Spanish Tortilla with Roasted Peppers and Spinach

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1  3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper, to taste
1 1/2 packed cups (about 4 ounces) baby spinach
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten

Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

Serves 10-12 as appetizers; 6 as an entrée

From Whole Foods Market

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Green Moves to the Pearl, Pyles Raises a Toast to Texas

Green Moves to the Pearl, Pyles Raises a Toast to Texas

Green Vegetarian moves Sunday

Green Vegetarian Cuisine opens in its new home at the Pearl Brewery Sunday.

The city’s first 100 percent kosher vegetarian restaurant has moved from 1017 N. Flores St. Its second location is open at 10003 N.W. Military Hwy.

“We are really excited about our new venture at the Pearl,” owner Mike Behrend says. “As you know, I have always had big dreams for Green.”

And that dream has him facing “a much larger space,” he says, where “we will be able to serve hundreds more meals each day.”

Green’s extensive menu includes dishes such as chicken-fried steak made with wheat meat, neatloaf and portabella steak as well as fried pickles, fried mushrooms, nachos, salads, burgers, quesadillas, enchiladas, stir-fries and sandwiches. New at the Pearl will be French press coffee.

According to a press release, “Green strives to be a sustainable restaurant with re-purposed restaurant equipment, the use of biodegradable packaging when possible, recycling, use of fair trade organic coffee, free range eggs and the use of their self-grown vegetables in many of their dishes.”

Green offers breakfast, lunch and dinner from 7 a.m.-9 p.m. Sunday-Thursday; and 7 a.m.-8 p.m. Friday. It is closed Saturday.

Pyles raises a Toast to Texas

Stephan Pyles

Stephan Pyles

Celebrity chef Stephan Pyles will be in town on March 6 for a dinner at Sustenio in the Eilan Hotel, 17101 La Cantera Parkway. The theme is a Toast to Texas and will feature four courses served family style.

The meal will begin with spirits from two local distilleries, Rebecca Creek and Cinco Vodka, while the meal will be paired with Texan wines.

The evening is also an introduction of Sustenio’s new executive chef, Mike Spalla.

The price is $85 a person plus tax and tip. Dinner begins at 7 p.m. For reservations, call (210) 598-2950.

Corner Bakery adds turkey panini

Turkey Monterey Panini with Lemon Chicken Orzo Soup

Turkey Monterey Panini with Lemon Chicken Orzo Soup

The Corner Bakery Cafe, at 255 E. Basse Road and 18720 Stone Oak Parkway, has added the Turkey Monterey Panini with smoked turkey, fresh spinach and provolone cheese on sourdough bread with a homemade artichoke asiago spread.

Also new is a Lemon Chicken Orzo Soup, made with chicken, red and yellow peppers, carrots, celery, onions, tomatoes and orzo pasta simmered in a creamy broth with a hint of lemon.

“We have combined bold flavors in layers of fresh ingredients to craft an unexpected, delicious new panini,” said Chris Pheiffer, San Antonio Corner Bakery Cafe franchise owner. “The Turkey Monterey Panini is perfect for guests who love our panini offerings but want to shake up their routine.”

A soup and half of the panini is available for $7.99.

The Point celebrates 1st birthday

Denise Aquirre owns and operates the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

Denise Aquirre owns and operates the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

The Point Park and Eats, 21488 Boerne Stage Road, is celebrating its first birthday March 15-17 with three days of activities and food trucks.

On March 15, Branchline Brewery will pour their brews, Sol Surfers will perform and the food truck lineup includes Skinny Cat, MARS Mobile Kitchen, Say.She.Ate, Pork U and Lagniappe Today.

D.J. J.J. Lopez will be spinning discs on March 16 while the lineup includes Skinny Cat, MARS, Crepe Nation, Texasada, Fat Bellies and Kitchen Fusionz, the latter of which is also celebrating its first year of business.

Jonathan Alexander will perform on March 17 while the lineup features Kitchen Fusionz, Pork U, Skinny Cat, So Frito and Fork It.

Drink specials will also be available throughout the weekend. For more information, visit

Three words to remember: Filet and lobster

Fleming’s Prime Steakhouse, 255 E. Basse Road, is offering an off-the-menu special through April 7.

For $37.95, you can order a filet mignon and North Atlantic lobster tail, a starter and a side dish.

The only catch is that the special is not on the menu. You have to remember to ask for it.

The Hofbrau at the Rim opens

The Quarry Hofbrau at the Rim, 18403 I-10 W., has opened.

Hours are 11 a.m.-11 p.m. Monday-Tuesday; 11 a.m.-2 a.m. Wednesday-Saturday; and 11 a.m.-midnight Sunday. Call (210) 877-1500.

Coming soon

  • The French restaurant Saveurs 209, 209 Broadway, will be open any day now. Call (210) 639-3165 or click here.
  • Salaam International Food Market, 3727 Colony Drive, will open a restaurant in the near future at the back of the store, which features Middle Eastern groceries.
  • Blanco BBQ is opening at 13259 Blanco Road, which has been the home of several previous restaurants, including Matisse.

If you have restaurant news, email or

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OK, It’s Called Romanesco. But What Do You Do with It?

OK, It’s Called Romanesco. But What Do You Do with It?



It caught my eye as soon as I approached Cora Lamar’s Oak Hill Farms table at the Pearl Farmers Market Saturday.

“What is that?” I asked. The woman standing next to me in line was as fascinated as I was. Its outer leaves reminded me of cauliflower, though the yellow-tinged green suggested it might be broccoflower. But its fractal florets gave it an other-worldly cast. (Not sure what fractal means? Click here.)

“Romanesco,” was Lamar’s reply.

Romanesco and cauliflower

Romanesco and cauliflower

Never heard of that before.

“What do you do with it?”

“Whatever you do with cauliflower,” she said.

At $2 a head, I had to buy one and give it a try. A few moments later, I ran into chef James Moore, who offered the same advice as Lamar, just use it the way you would cauliflower, raw or cooked.

When I got home, I did a little research. It seems that romanesco dates back to the 16th century, so it’s not some sort of genetically modified creation.

Kelly Rossiter on TLC’s website offers a pretty good description of it: “This vegetable is such an enigma that it is called a romanesco cauliflower in the U.S. and Canada, a romanesco broccoli and a romanesco cabbage in Germany. It is the most amazing chartreuse color and unlike hybrids like broccoflower and orange and purple cauliflower, it is a species unto itself. It demands photographing as much as cooking, and I can pretty much guarantee that it is the only vegetable you’ll ever eat that is a fractal.”

I broke off a floret and tasted it raw. Yes, there was a resemblance to cauliflower, but there was also a greener, more cruciferous quality that made Rossiter’s mention of cabbage seem apt.

So, how would it taste alongside cauliflower? I had a head in the refrigerator already, so I decided to roast half of each with some olive oil and garlic for about 35 minutes at 400 degrees. They cooked up at the same time, and the same slight difference in flavor was noticeable.

Better still was a velvety low-carb soup I made with the other halves as well as some leeks I also picked up from Lamar. It’s was so luxuriously rich that I except I”ll be back for more romanesco while it’s in season.

Romanesco-Cauliflower Leek Soup

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped, or 1 romanescco head, chopped (or a combination of the two)
3 cloves garlic, finely chopped
8 cups vegetable broth
Salt, to taste
Freshly ground black pepper, to taste
1 cup heavy cream (optional)

Romanesco Cauliflower Soup

Romanesco Cauliflower Soup

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth. Garnish with fried garlic chips, if desired.

Makes 12 servings.

Approximate nutritional value per serving: 155 calories,  8.3 g  carbohydrates, 35 mg cholesterol, 13.1 g fat,  2.2 g fiber, 2.4 g  protein, 378 mg sodium

Adapted from

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Event: Cracking the (Parm) Wheel at Whole Foods

Event: Cracking the (Parm) Wheel at Whole Foods

Part of the process of 'cracking' a wheel of Parmigiano Reggiano

Part of the process of ‘cracking’ a wheel of Parmigiano Reggiano

Be a part of history and join Whole Foods Market in its annual celebration of Parmigiano Reggiano on March 9.

Stores will attempt to “crack” the Guinness World Record title for the number of wheels of Parmigiano Reggiano simultaneously cracked in its stores across the country and in the U.K. and Canada.

Parmigiano Reggiano Chunk croppedIn San Antonio, at the Whole Foods Market Quarry and Vineyard stores, events will include product demos, cooking classes, live music and contests. Visit the individual store websites for more details at Whole Foods Quarry and Whole Foods Vineyard.

Events will start at  noon at both San Antonio locations: 255 E. Basse Road at the Quarry, and 18403 Blanco Road. The organic and natural foods grocer previously set the record in 2008 — and now will sharpen its knives to attempt it again on at 2 p.m. March 9. The stores, in total, will be cracking as many as 500 wheels to earn the title.

Whole Foods Market its Parmigiano Reggiano straight from Italy. The grocer’s cheese buyers travel to the Parma region to visit the handful of producers to select wheels based on the best flavor profiles. Those wheels are then carefully aged 24 months to achieve the toasted, salty and nutty flavor and subtle crystal-like texture cheese lovers crave.

Come, taste and be part of the fun as you cheer on your favorite local Whole Foods Market.

See recipe for Spinach and Red Onion Salad with Parmigiano Reggiano Dressing.

Polished tools for getting into a massive wheel of cheese wait atop a wheel of Parmigiano Reggiano.

Polished tools for getting into a massive wheel of cheese wait atop a wheel of Parmigiano Reggiano.

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Spinach Salad with Warm Parmigiano Reggiano Dressing

Spinach Salad with Warm Parmigiano Reggiano Dressing

This salad has a dressing that’s similar to that of a Caesar salad. The salty, nutty-tasting Parmigiano Reggiano cheese makes the difference.

Spinach Salad with Parmigiano Reggiano DressingSpinach Salad with Warm Parmigiano Reggiano Dressing

5 ounces baby spinach (about 10 cups)
8 ounces mushrooms, sliced
1/2 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
4 anchovy fillets, minced
2 1/2 tablespoons red wine vinegar
1/2 cup finely grated Parmigiano Reggiano
1/4 teaspoon fine sea salt

Place spinach, mushrooms and onion in a large bowl. Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds. Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt. Pour the warm dressing over the salad, toss well and serve.

Makes 4-6 servings.

From Whole Foods Market

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Chef James Moore Strikes Out on His Own

Chef James Moore Strikes Out on His Own

Chef James Moore (center) is opening his own place in April.

Chef James Moore (center) is opening his own place in April.

Chef James Moore, who opened Max’s Wine Dive and Boiler House Texas Grill & Wine Garden in San Antonio, is going out on his own. He’s planning on opening a bar with small plates in early April.

The location will be on North St. Mary’s Street, but the name of the new place hasn’t been chosen yet.

“I’ve wanted to do a bar for, like, the last 10 years,” he says.

Moore’s hoping the place will help spark a revitalization of an area that has seen better days. He remembers a time in years past when North St. Mary’s was a lively confluence of restaurants, bars and boutiques that drew people from Trinity University, Monte Vista and all around town.

He’s planning on offering a menu quite unlike Boiler House’s mix of grilled meats and wine. Instead, he wants to offer handmade cocktails, but without any fuss around the preparation or any prejudice about any of the ingredients. In other words, you’ll find vodka on the menu, without any excuses attached.

“I love vodka,” he says. “It’s my favorite.”

As for the food, it will include bar snacks and tapas, though he’s quick to point that they won’t necessarily be traditionally Spanish. The menu will be limited, because the kitchen will consist largely of a convection oven and an electric burner, he says.

Given the notorious delays that have hindered restaurant openings in the past — the Boiler House had been announced for last April, to cite one example, — what makes Moore think that his new place will be ready in a little more than a month?

“We’re remodeling right now,” he says, and the project looks to be on schedule.

Moore’s last day at the Boiler House is March 9. The owners of that restaurant haven’t named his successor yet, but they have wished him well, he says.

If the chef’s dreams work out, the bar will be the first of a number of concepts, including restaurants, that he’d like to open in San Antonio. Having opened two for others, he’s ready to try on his own.

“I want to work for me,” he says.

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What’s Better Than Frozen Thin Mints? ‘Scout’ Mint Ice Cream

What’s Better Than Frozen Thin Mints? ‘Scout’ Mint Ice Cream

'Scout' Mint Ice Cream

‘Scout’ Mint Ice Cream

It’s Girl Scout cookie season. And that means only one thing to me: Thin Mints.

I’ve loved them since I was a kid and I love them still. I especially love them frozen. So, when I saw this recipe for “Scout” Mint Ice Cream in the new “Molly Moon’s Homemade Ice Cream” (Sasquatch Books, $21.95) , I couldn’t wait to try it.

Molly Moon Neitzel, creator of Molly Moon’s Homemade Ice Cream shops, was a Girl Scout when she was younger. “I learned more of my business skills than I should probably admit as a Girl Scout selling cookies all over town,” she writes. “The ‘camperships’ offered to the girls who sold a lot of cookies played an important role in the affordability of Girl Scout camp for me. Camp was one of the very best parts of my childhood and ended up shaping who I am in many ways.

“As a grown-up, I find it amazingly fun to be able to support little Scouts now by buying tens of thousands of cookies every spring. We buy enough Thin Mints during cookie season to supply all of our shops with an entire year’s worth of cookies for one of our most popular flavors. These purchase often shock the girls, who get bigger sales if I think their pitch is particularly good (teaching those business skills early!). Last spring, when I bought 325 boxes of cookies from one articulate little lady, her mom started crying — our purchase had just gotten her a full ride to camp!”

By the way, the recipe calls for about 15 Thin Mints. Each packet contains 16 mints, so you have one extra to enjoy while making the ice cream.

“Scout” Mint Ice Cream

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Pinch of kosher salt
2 teaspoons peppermint extract
1 1/2 cups crushed Thin Mint Girl Scout cookies (about 15, see note)

Add the Thin Mints toward the end of ice cream making process.

Add the Thin Mints toward the end of ice cream making process.

Note: The cookies can be crushed into pieces as big or small as you want them to be in your ice cream. We shoot for pea-size pieces and leave a cookie or two mostly intact — because who doesn’t love finishing a big cookie in their ice cream?

Put the milk, cream, sugar and salt into a small heavy-bottomed sauce pan. Cook over medium heat, whisking occasionally to dissolve the sugar. Before the mixture has come to a boil, remove from the heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.

When the mixture is cold, stir in the peppermint extract. Pour it into an ice cream maker and process according to the manufacturer’s instructions. During the last few minutes of processing, add the cookies. Using a rubber spatula, transfer the ice cream to an airtight glass container or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.

Makes 1 to 1/2 quarts.

From “Molly Moon’s Homemade Ice Cream” by Molly Moon Neitzel and Christina Spittler

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Every Day Is Margarita Day in San Antonio

Every Day Is Margarita Day in San Antonio

This beauty may not look like a margarita, but it is, a Spicy Sangre Orange Margarita.

This beauty may not look like a margarita, but it is, a Spicy Sangre Orange Margarita.

In the calendar year, Feb. 22 may not be as important as Christmas or the Fourth of July. But it is National Margarita Day, and to many San Antonians, that’s something worth celebrating.

The Men Without Women Margarita at Arcade Midtown Kitchen.

The Men Without Women Margarita at Arcade Midtown Kitchen.

We love our margaritas. But what is a margarita any more? You can make one with just about anything you have handy, as long as you remember the tequila.

And that’s fine, because everybody’s tastes can be accommodated, all in the name of the fiestas, large and small, that we treasure.

Here are some ideas to get you started. The first few come from restaurants in the Pearl Brewery complex, and they show the range that a margarita can have.

Arcade Midtown Kitchen’s playfully named Men Without Women Margarita has plenty of flavor from the addition of maraschino and Fernet Branca, while Blue Box’s mixologists have added dry sherry to their mix. La Gloria adds fresh mango and cantaloupe for a fruity, refreshing blend. NAO at the Culinary Institute of America has perhaps the most traditional of all of the recipes included, in that it limits its ingredients to tequila, orange liqueur and lime juice.

If you’d rather not make your own, check out any number of margarita specials you’ll find across the city. Everywhere from the Fruteria on South Flores to Cibolo Moon at JW Marriott Resort, from Z’Tejas in the Shops at La Cantera to Two Step on Northwest Loop 1604, you’ll find some refreshing margarita specials to mark the occasion.

Arcade Midtown Kitchen’s Men Without Women Margarita

1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish

Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.

Makes 1 cocktail.

From Arcade Midtown Kitchen

Blue Box's Tequila Afficionado's Dry Margarita

Blue Box’s Tequila Afficionado’s Dry Margarita

Blue Box’s Tequila Afficionado’s Dry Margarita

1 ¾ ounces IXA Tequila
¼ ounce Fruitlab Orange
1/8 ounce amaretto
¼ ounce lime juice
¼ ounce fino dry sherry
Orange peel
Lime peel
Lemon peel

Pour tequila, Fruitlab Orange, amaretto, lime juice and sherry in a mixing glass. Add orange peel, lime peel and lemon peel. Fill with ice and stir for at least 30 seconds, perhaps longer.

Makes 1 cocktail.

From Blue Box

La Gloria's La Mangonada

La Gloria’s La Mangonada

La Gloria’s La Mangonada

2 ounces Chef’s Single Barrel Herradura Reposado
1 ounce Cointreau
4 ounces fresh mango
5 pieces fresh cantaloupe (diced 1-inch cubes)
1 ounce lime juice
2 ounces simple syrup
4 ounces ice

Add tequila, Cointreau, mango, cantaloupe, lime juice, syrup and ice to blender; purée till smooth. Rim glass with Trecha’s chile powder and present with hot Mexican candy straw.

Makes 1 cocktail.

From La Gloria Ice House

The NAO Margarita.

The NAO Margarita.

NAO Margarita

1 1/2 ounces Tapatio Blanco Tequila
1 ounce Combier Orange liqueur
3/4 ounce lime juice

Mix tequila, orange liqueur and lime juice. Serve on the rocks.

Makes 1 cocktail.

From NAO

The Partida Margarita

1 ½ ounces Partida Tequila (Blanco or Reposado)
1 ounce fresh squeezed lime juice (the juice of 1 whole lime)
¾ ounces Partida Agave Nectar, or to taste
¾ ounces pure water

Shake tequila, lime juice, agave nectar and water with ice in standard bar shaker.

Taste. Add additional lime juice if you prefer more tartness; add more agave nectar for more sweetness.

Serve in glass on rocks. No garnish, no salt.

Makes 1 cocktail.

From Partida Tequila

Thai Basil Margarita

Thai Basil Cucumber Margarita

Thai Basil Cucumber Margarita

Fill a glass with ice, then add:

2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper

Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.

Makes 1 cocktail.

From Peligroso Silver Tequila

Spicy Sangre Orange Margarita

2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime

Muddle jalapeño or serrano with silver tequila in a shaker.

Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice.

Shake well and serve on the rocks in a tumbler.

Makes 1 cocktail.

From Peligroso Silver Tequila


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Auden’s Kitchen Closes

Auden’s Kitchen Closes

Auden's Kitchen is closing.

Auden’s Kitchen is closing.

Auden’s Kitchen, 700 E. Sonterra Blvd., closed Saturday, Feb.  23.

According to a press release from its sister restaurant, Biga on the Banks, “The Biga group has also opted not to renew the lease for the more casual concept Auden’s Kitchen at Sonterra and Sigma; last day of business was Saturday February 23rd.”

Chef Bruce Auden “will continue his focus downtown at Biga on the Banks but wishes to thank the Stone Oak neighborhood, Auden’s Kitchen regulars and the super staff for their support over the last three years,” it reads.

The restaurant became known for its buttermilk fried chicken and other comfort food favorites.

The folks at Biga are more than happy about the news that the restaurant has been named among the semifinalists for the James Beard Foundation awards for most outstanding service in the country.

“Our group is thrilled to be included in the James Beard Awards national semifinals for outstanding service, among a wonderful group of nominees, as announced February 20th,” the release reads. “Particular thanks goes to our many long-term employees, including several who worked at the original location on Locust Street.”

They also praised the two other locals who made the Beard list: “Congratulations to San Antonio chefs Michael Sohocki of Restaurant Gwendolyn and David Gilbert, formerly of Sustenio as semifinalists for Best Chef Southwest.”

Auden's Kitchen 2


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