Tag Archive | "Michael H. Flores"

Luis Morales Pesto Takes Prize at Basil Fest

Crowds at the San Antonio Herb Market’s Basil Fest on Saturday at the Pearl Farmers Market, and the Pesto Challenge named a new winner.

Luis Morales, of Humble House Foods demonstrates making pesto.

Luis Morales of Humble House Foods demonstrated his “secret recipe” Basil Pesto earlier in the day. The difference? Morales uses walnuts in the popular Mediterranean sauce, made of fresh basil leaves, olive oil and cheese.

“Walnuts are less expensive than pine nuts,” Morales explained as he demonstrated how to make his pesto in a food processor. He was handing out recipe cards at the demonstration, so the secret of his pesto was soon revealed. (Click here for recipe.)

Chef Michael Flores also shared his recipe for Piquant Citrus Sauce with Basil & Spinach. It incorporates goat cheese, ricotta cheese, fresh spinach and chiles, and can be a spread, a dressing for a bean salad or tossed with pasta. Check out Flores’ recipe by clicking here.

Malabar Spinach grows as a vine.

Sunny weather and a steady breeze kept things comfortable at the market as customers made their way through the stands and tables. John Marrs had big, healthy basil plants for sale from Marrs’ Garden. Nature’s Herb Farm had a large selection of all types of herbs, as well as some flowers and even a hot weather-friendly green, called Malabar Spinach, that produces spinach-like leaves on a sturdy, climbing vine.

Brilliantly colored cut flowers for vases and fresh vegetables were available, as always, from Oak Hill Farm, and Sol y Luna Bakery did a brisk business with its whole grain baked

Fresh eggs, in a variety of colors, offered at the Pearl.

products. Other sellers had farm-grown tomatoes as well as squash, eggplants, cucumbers, beans, sweet corn, eggs and cuts of grass-fed beef. Indoors, Imagine Farms sold lavender products and olives, olive oil and olive-leaf products were available from the Sandy Oaks Olive Orchard’s table.

The Pearl Farmers Market is every Saturday, 9 a.m.-1 p.m.







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Michael Flores’ Piquant Citrus Sauce with Basil and Spinach

Michael Flores, chef.

Michael Flores, chef and cooking teacher, offered this recipe at the Pearl Farmers Market Saturday. It uses lots of fresh basil, which is flourishing right now. And, calls for two types of cheese along with fresh spinach and some red chile flakes to give it bite.

Piquant Citrus Sauce with Basil and Spinach

1 1/3 ounce fresh basil, trimmed and washed
16 ounces goat cheese, room temperature
15 ounces ricotta cheese (fat free)
10 ounces fresh spinach leaves, trimmed, washed and drained
2 teaspoons red chile flakes, or to taste
5-6 garlic cloves, peeled
Juice of 2 limes
Juice of 1 lemon

Place all of the ingredients in a food processor and pulse until well combined. Store in refrigerator and use as needed.

Note: Serve tossed with cannellini beans over salmon fillet, toss with cooked noodles for a pasta salad, mix with diced tomatoes and serve atop toasted croutons for bruschetta, or present alonside grilled or boiled shrimp as a dipping sauce.

From Michael H. Flores (

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Michael Flores Set to Pitch Watermelon

Chef Michael H. Flores is the new face for watermelon in Texas.

The San Antonio native was chosen by the Texas Watermelon Association to star in bilingual spots promoting the summertime favorite. The commercials will air from May through September and are being produced in partnership with the Texas Department of Agriculture’s Go Texan program.

“I love the Lone Star State and truly believe and understand why ‘buying Texas’ is so important,” Flores said. “I will create new recipes using Texas crops while showcasing them through various media outlets. I’ve been developing new recipes, market buying, planning a watermelon media tour across the state, tying in the sweet summer fruit to various Texas festivals and taping commercials. I can’t wait for my fellow Texans to see how Texas watermelons shine.”

The ads will air across the state in cities such as Dallas, Houston, Austin, El Paso, the Rio Grande Valley and Waco in addition to San Antonio.

Texas’ watermelon production ranks third in the nation and generates about $160 million annually.

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Chefs’ Corner: Shrimp With Garlic and Vegetables

This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (

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Daily Dish: Set Sail on a River of Fine Wine

There are few pleasures in San Antonio equal to sailing down the river on a barge cruise. But the New World Wine & Food Festival has made even this joy better by adding wine into the equation.

The annual Texas Vintner Cruise is set for Nov. 11. Parties catch a barge at the Hotel Valencia, 150 E. Houston St., and sip the state’s best wines while listening to the winemaker. Back at the hotel, they can sample more wines and eat the food from chef Jeffrey Balfour of Citrus, chef Diana Barrios Treviño of Los Barrios and La Hacienda and chef Michael H. Flores among others.

The first barge leaves at 6 p.m. Guests are asked to show up at least 20 minutes prior to the scheduled departure time.

Tickets are $50 apiece or $55 on the day of the event (though tickets are often sold out before the day). For ticket to this other festival events, click here.

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Daily Dish: Fifth Texas Fall Fest Set for Oct. 2-4

The fifth annual Texas Fall Fest & Wine Auction, a weekend filled with Texas food and wine, will be Oct. 2-4.

“Attendees will be saturated and entertained by the culture and diversity of the local food, culinary and wine scene in Texas,” says Fall Fest co-chair Susan Auler, whose family owns Fall Creek Vineyards in Tow.

The three-day festival kicks-off Friday evening with the Sunset Stroll at the Lakeside Pavilion in downtown Marble Falls featuring a host of restaurants and wineries.

Chefs include several from San Antonio — Michael H. Flores, John Brand and Bryce Murphree of La Mansión del Rio and Jason Dady of the Lodge and other restaurants — as well as Rebecca Rather of Rather Sweet and Leu Savanh of August E’s, both in Fredericksburg. Others include chef Robbin Murphy of Lantana Grill at Horseshoe Bay Resort and Rafael garlic of Lost Creek Vineyard’s Tree House Bistro. Other restaurants include  Bonterra Restaurant,  Navajo Grill,  Silver K Café, The Cabernet Grill, and Salt Lick BBQ.

Eighteen Texas wineries will pour their latest releases, while Hill Country musician Johnny Nicholas will perform.  Tickets are priced at $40 apiece. The event runs from 6:30-9 p.m.

The Texas Fall Fest continues at 6:30 p.m. Oct. 3 with Cellaring the Best, a dinner and wine auction featuring Jaimie Gutierre of III Forks Restaurant in Austin, serving a three-course dinner with sizzling steaks off the grill and Texas wines. It will be at Spicewood Vineyards’ new event center in Spicewood. Tickets are $95 a person. The auction, both silent and live, will include large format bottles, rare wines and dining/travel packages.

The Farm to Table Wine Fair on Oct. 4 features all things locally grown and will be hosted at Fall Creek Vineyards in Tow. Tickets are $15 a person in advance or $20 on the day of the event). It runs from noon to 4 p.m. Chef Paul Peterson of Rick’s Chop House in McKinney, Tiffany Collins of the Texas Beef Council and “Miss Jane” Nickles of the Texas Culinary Academy will offer demonstrations.

A complete weekend pass to all events is available for $140 a person, or tickets may be purchased for individual events. For more information, click here or call the Texas Wine & Grape Growers Association at (817) 424-0570 or fax (817) 912-3637.

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