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Seguin Teen Gets a Taste of TV Cooking


A crowd filled Davila's BBQ in Seguin to watch hometown hero Ty Machado.

A crowd filled Davila’s BBQ in Seguin to watch hometown hero Ty Machado.

Ty Machado, 13, has braved the stressful world of culinary TV as one of the young contestants on Food Network’s “Kids BBQ Championship.” And in doing so, he brought a spotlight on his hometown of Seguin.

Ty Machado, in orange, talks with folks after his TV appearance.

Ty Machado talks with folks after his TV appearance.

Also appearing on one of the episodes with Ty was Adrian Davila of Davila’s BBQ. Davila, who served as one of the judges, hosted Ty, his family and a host of hometown friends to a viewing party this week so they could cheer on their young local hero.

The challenge of the episode called for Ty and the remaining competitors to put their grills to use in creating a dessert. Dishes ranged from lemon-blueberry cobbler and dessert pizza to dump cake and baked apples. Ty baked pina colada upside-down cakes.

SPOILER ALERT

In the end, the judges said all of the creations tasted great, though opinions varied on the presentation, which was an important part of the final score. And while they loved the pina colada flavor of Ty’s dessert, they didn’t care for how it looked. Ty admitted he had burned the cakes and did his best to salvage them, but it didn’t succeed.

You could tell that being sent home still stung, even though the show was taped in December. Ty brushed back a few tears, but he was all smiles when the crowd in Davila’s dining room broke out into a sustained round of applause.

Seguin’s Hispanic Chamber of Commerce presented him with a plaque for being a positive role model in the community.

Word is that Ty’s interested in continuing his cooking career. So, expect to hear more from him in the future.

Ty Machado, left, and Adrian Davila, center, show off a plaque from the Seguin Hispanic Chamber of Commerce.

Ty Machado, left, and Adrian Davila, center, show off a plaque from the Seguin-Guadalupe Hispanic Chamber of Commerce.

The cast of "Kids BBQ Championship." (Courtesy foodnetwork.com)

The cast of “Kids BBQ Championship.” (Courtesy foodnetwork.com)

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Restaurant Notes & Quotes: It’s McHugh on ‘Flay’ Thursday


Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

He came to San Antonio as an accomplished chef after 10 years as chef de cuisine for John Besh. Now, he’s a respected voice in San Antonio’s food scene.

What some don’t know is that McHugh beat cancer, and his first  gastropub, Cured, at the Pearl, is a culinary tribute to his life-affirming experience with illness. The restaurant is already drawing a steady stream of customers enjoying McHugh’s inventive cuisine.

So, will he win the first round on “Beat Bobby Flay”? Tune in Thursday (March 20) at 9 p.m. on the Food Network and watch McHugh compete in the “Beat Bobby Flay” episode that the network is calling “Fighting Irish.” McHugh will go head-to-head to outcook contestant Brian Young from Boston, while Food Network star Giada De Laurentis and “Iron Chef” judge Mo Rocca will beef up the competition for the battle.
By the way, while you might want to stop by Cured and say congrats to McHugh (if he wins) Thursday night,  don’t go there for a watch party — Cured has no television monitors and he’ll be busy with a banquet. (But, of course, he knows the ending of this episode already.)
Menu revamped at Eilan by chef Stephan Pyles

Sustenio, the AAA Four Diamond restaurant at Éilan Hotel and Spa, has launched a brand new, revamped menu inspired by the Tuscan theme of the hotel and its setting at the heart of a European-style new urban village. The hotel is at 17103 La Cantera Parkway.

The modern Mediterranean menu, created by Texas-based, James Beard Award-winning chef Stephan Pyles, is also influenced by Pyles’ passion for the food of countries including Spain, Italy and Greece, as well as Turkey, Lebanon, Syria and Morocco.

“It’s food that I love,” Pyles says. “I’ve always been fascinated by the Mediterranean diet and everything in it.”

Chef Mike Collins takes the helm at Sustenio.

“Mike has worked at some of the finest hotels and destinations in America and brings passion, leadership and a proven history of culinary excellence to Sustenio and the hotel,” said Robert Fagen, general manager of Éilan. Collins most recently oversaw the culinary offerings at a AAA Four Diamond Resort in Maui.

“My goal is to create a dining experience that is fun, creative and most importantly one that pairs excellent food with exceptional service,” said Collins.

Crumpets April Wine Dinner

The wines of Chile will take center stage Friday, April 11, as Crumpets presents its monthly wine dinner.  Dinner begins at 7 p.m. To make your reservations call: 210-821-5600. Cost is $70  per person plus tax and gratuity.

Menu:

Chilean Ceviche with Cono Sur Bycicleta Sauvignon Blanc

Empanada Tipica de Chile with Ventisquera  Carmenere

Ancho Honey Glazed Salmon with Cono Sur Bycicleta Chardonnay

Marinated Grilled Flank Steak, Chimichurri Sauce with Ventisquera  Cabernet Sauvignon

Leche Quemada Flan with Los Hermanos Moscato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Anne Burrell: Frizzled Brussels Sprouts with Pancetta and Walnuts


Chef Anne Burrell

Anne Burrell, Food Network chef and cookbook author, admits that this recipe for Frizzled Brussels Sprouts is a bit time consuming. But, you can do some of the prep ahead of time, then do the “frizzling” the day of the holiday, party, or dinner.

We never thought we’d see the day that Brussels sprouts would be trendy, but we’re seeing lots of recipes for them and noticing them on holiday menus.The dish is pretty, too, and will add some color to the plate.

(Here’s a link to another favorite SavorSA recipe for brussels sprouts.)

 

Frizzled Brussels Sprouts with Pancetta and Walnuts

Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound pancetta, cut into 1/4-inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt

Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, after 2-3 minutes, remove it from the pan and ditch it – it has fulfilled its garlic destiny.

Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5-6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover and cook for 2-3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high and let the sprout leaves “frizzle” (brown) for another 8-10 minutes, or until the color is as you want it. Toss or stir during this time.  (Don’t be hesitant about letting the sprouts brown – the darker and crispter they are, the better they taste!)

Makes 4 servings.

From Anne Burrell, “Cook Like a Rock Star”

 

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Taco Haven Awarded ‘Best Breakfast’ from Food Network Magazine


Three cheers for Taco Haven!

The Food Network Magazine today announced each state’s best restaurant breakfast. The popular family eatery on South Presa St., Torres Taco Haven, won the honors for Texas with their Reggie’s Weekend Special.

Olga Torres, member of the family that has owned Taco Haven for some 40 years, says the special is, in fact, one of the most popular items on the menu.

Here's the best breakfast in Texas! It's Reggie's Weekend Special (available anytime) with two huevos rancheros, refrieds, pico de gallo, two cheese quesadillas, papas rancheras and a side of barbacoa (cheek meat only) and those fab homemade tortillas.

For the bargain price of $7.50, they’ll load you up with two huevos rancheros, refried beans, potatoes rancheros (potatoes with onions, tomatoes and chiles), 2 cheese quesadillas and a side of barbacoa (homemade, all cheek meat). And, of course, your choice of homemade corn or flour tortillas.

Does anyone eat all this food?

“Oh, yes. We’re amazed that they do,” said Torres. “Mostly it’s men, but some women can put it away, too.”

While the special is termed “weekend,” it is now available all day, every day.

“That’s just because it got so popular,” said Torres.

“We were very excited that they came in and picked us,” said Torres.  Other family members at the restaurant are Reggie Torres, Jerry Torres and Elida Torres.

Taco Haven, at 1032 S. Presa St. and 3119 S. Gevers, is open Monday through Saturday, 6 a.m. – 4 p.m.   On Sundays, their hours are 7 a.m. – 2 p.m.

Photo by Antonio Torres

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‘Impossible to Easy’ Recipes for Snacks or Dinner Extraordinaire


Robert Irvine, a Food Network chef and star of “Dinner: Impossible,”  says he graduated from the Culinary School of Hard Knocks. He’s not lying.

Irvine describes himself as someone who, at age 11, was studying food photos and making up recipes either to cook, or just imagine. He started out cooking for Her Majesty’s Royal Navy (a very demanding clientele, that) and shipboard for captain’s tables, before working in taverns and pubs. Now he cooks on television.

“My soufflés rise, my sauces don’t break and on a good day I can smell a perfect sear or a tainted stock from 50 feet away,” Irvine says in his cookbook “Impossible to Easy” (Wm. Morrow, $29.99). That sounds like an expert to me.

After reading his introduction about his interest and experience in cooking, as well as his philosophy, I felt confident that this was no TV star that just made it on his good looks and cute personality.  Looking through the names of dishes he offers (111 recipes, total) made me hungry. I wanted to sit down at a restaurant and see each and every one of them on the menu.

So, for me, that put this cookbook off to a good start. Here are some more things I like about it. He has studied classical French technique and doesn’t hesitate to describe just how you can have sauces that don’t break and soufflés that rise. It’s not a huge book, at less than 300 pages, but it’s packed with real information that promises the home cook professional results.

Just for good measure, here are some of the recipe titles: Lobster Brie Quesadilla; Veal Chops with Roasted Figs and Caramelized Onion; Grilled Skirt Steak with Roast Corn Haricot Salad; Roasted Cornish Game Hen with Sweet Potato Gnocchi; Crispy Crab and Smoked Salmon Cakes with Baby Arugula and Mango Aioli. That list goes on and (deliciously) on.

I’m glad I have this book to add to my shelf — but I also plan to take it down more than a few times.

“Impossible to Easy” was co-authored with Brian O’Reilly.

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Grilled Skirt Steak with Roast Corn and Haricot Salad


Haricots verts, or green beans, are used in this grilled skirt steak recipe.

Beef skirt steak is what we traditionally use to make fajitas. This treatment is basically the same — you season and grill the meat, then slice it on the bias. Then, serve it over a colorful roast corn and tiny green bean salad. The dressing a flavorful, raspberry vinaigrette with herbs and olive oil, makes the difference.  (Do have some warm flour tortillas handy, though, for someone who really just wants fajitas!)

Grilled Skirt Steak with Roast Corn and Haricot Salad

Corn and Bean Salad:
2 pounds trimmed, fresh haricots verts (very thin green beans), see note
2 ears fresh corn
1/2 teaspoon grapeseed oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Steak:
1 teaspoon grapeseed oil
Kosher salt, to taste
3 pounds skirt steak, trimmed

Salad Dressing:
5 tablespoons raspberry vinegar
1 teaspoon chopped fresh cilantro
2 teaspoons chopped fresh basil
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

For the Salad: Preheat grill to medium-high, about 275 degrees. Bring 2 quarts salted water to a boil. Have a bowl of ice water nearby. Blanch haricots verts for 2-3 minutes, until they are tender yet crisp. Drain through a strainer, plunge into cold water to stop the cooking and drain again.

Note: You can also use frozen thin green beans, carried in the vegetable freezer section of most stores.

Rub corn with the oil, salt and pepper, to taste. Place on hot grill. Turn corn until evenly golden brown, about 5-7 minutes. Wrap corn in foil and move it to a rack on the grill, away from the direct heat while you make the dressing, about 5-10 minutes.

Remove the corn from grill and set aside to cool while you grill steak: then cut the kernels from the roast cob with a sharp knife. Combine the green beans and corn and toss with enough dressing to coat, reserving some for the steak.

For the Dressing: Through the feed opening of a running blender, add, one at a time, the raspberry vinegar, cilantro, basil and Dijon mustard. With blender still running, add olive oil in a slow stream. Season with salt and pepper, to taste.

For the Steak: Rub the grapeseed oil and salt and pepper to taste on the steak. Sear each side on the grill for 1-2 minutes. Then, finish until preferred doneness is reached, either on the grill or in a preheated 450-degree oven.  Let rest 3-5 minutes.

Presentation: Place the bean and corn salad on a platter. Slice the steak on the bias and place on top of salad. Drizzle remaining dressing onto the steak.

Makes 8 servings.

From “Impossible to Easy” by Robert Irvine

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