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Tag Archive | "poutine"

Celebrate Canada Day with a Smoked Meat Sandwich and Poutine


It’s time to brush up your rendition of “O, Canada.”

hangarThe Hangar and the Hangar Tavern are celebrating Canada Day on Monday, July 1.

In honor of the day, the original Hangar,  at 8203 Broadway, will be serving their Canadian Smoked Meat Sandwich at a special price of $7, while the poutine, or Frenchy’s Fries, are half off. The sister location, Hangar Tavern at 14532 Brook Hollow, will also have the sandwiches that day for $7.

The Hangar offered this background into the sandwich: “The Smoked Meat Sandwich takes 5 days to prepare. They begin with a slab of brisket and season it with a secret blend of spices. Then the meat is rubbed and cured for 5 days until it is slow cooked for 5 hours. It is served on rye bread with mustard, a pickle spear, and home-cut fries. This delicious meat candy will inspire your taste buds and leave you wanting more!”

The original Hangar’s menu features the usual array of burgers, wings, fried pickles and more. But it is the French-Canadian entrees, inspired by their owners’ hometown of Montreal that makes the menu unique. Poutine, listed as Frenchy’s Fries, is made with hand-washed and cut potatoes that are fried to order and then smothered with both regular and aged cheddar as well as the Hangar’s special beef gravy.

For more information, visit www.thehangarfamily.com.

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MAX’s Wine Dive Opens in San Antonio


MAX’s Wine Dive is opening its first San Antonio location today at the Quarry Village, 340 E. Basse Road, Suite 101.

The restaurant and wine bar operates under the motto “Fried chicken and Champagne? … Why the hell not?” And it strives to achieve that playfulness in its entire menu, which offers such serious fun as Gator Beignets, made with alligator tail; Nacho Mama’s Oysters, fried Gulf oysters on fried wontons; the Fried Egg Sandwich drizzled with truffle oil; and Texas Prairie Fire Chili made with bison, venison and seven chiles.

There’s also something called Texas Poutine made with fried jalapeño grits, bacon gravy and cheese curds.

And, yes, there is the jalapeño- and buttermilk-marinated fried chicken.

The wines are available for drinking in or taking home, says Henry Timberlake. The wines are priced by the bottle, but if you want two glasses of any wine on the list, the staff will open it for you, he says.

The staff at MAX's are ready to serve.

There is a private room at the back of the restaurant that can be reserved for wine tastings and parties. Seating will vary on whether you are hosting a stand-up or sit-down event.

MAX’s also has locations in Houston and Austin.

MAX’s is open 4 p.m.-midnight Sunday-Wednesday and 4 p.m.-2 a.m. Thursday-Saturday. It is also open for brunch from 10 a.m.-3 p.m. Saturday and Sunday and for lunch from 11 a.m. to 3 p.m.

For a look at the menu and wine list, click here.

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Ask a Foodie: Where Can You Find Cheese Curds?


Cheddar cheese curds

Q: Do you know of any place in San Antonio where one can find cheese curds? I’m looking for unfried, just plain cheese curds.

– C.H.

A: You can find cheese curds at several stores around town, including all locations of Sun Harvest. Central Market, 4821 Broadway, offers them on occasion (call 210-368-8600 first), while the folks at Culver’s, 5836 DeZavala, say they will sell them to you uncooked if you like.

At Culver’s, you can order Dairyland Cheese Curds at any time. “Real dairy fresh white and yellow cheddar cheese curds breaded and cooked to a gooey, cheesy golden brown,” its website says. “These curds are made in Wisconsin just for Culver’s!”

For those unfamiliar with them, cheese curds are “the solid parts of soured milk used in various regional dishes, mostly in Canada and the northeastern United States,” according to Wikipedia. Use them quickly because their freshness is fleeting.

I first heard about them in a Quebec dish called poutine, in which french fries are covered with cheese curds and then topped with brown gravy and, as Wikipedia says, “sometimes additional ingredients.” I haven’t tried this regional specialty yet, but here’s a link to a recipe just in case you want to make a batch for yourself.

Most of us know the term curds from the children’s poem, “Little Miss Muffet.” According to the Maple Leaf Cheese package, “Some of us believe Little Miss Muffet and the spider symbolize Mary, Queen of Scots (1542-1587), and John Knox (1505-1572), a minister who wanted to scare her off the throne due to religious differences. Another story attributes the origin of this nursery rhyme to Dr. Thomas Muffet (1553-1604), an entomologist who wrote the first sciencific catalog of British native insects. It is believed the poem, ‘Little Miss Muffet,’ was written for his stepdaughter, Patience, who, much to Mr. Muffet’s dismay, didn’t like spiders.”

If you have a question for Ask a Foodie, e-mail info@savorsa.com.

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