Italy

Tag Archive | "Two Step Restaurant"

You Can Order All or Part of Your Thanksgiving Feast


The County Line’s smoked turkey breast is available for your party.

Whether you need help with dessert or the entire meal, you can find plenty of places in town that will help you out this Thanksgiving. Ordering early always helps.

Aldaco’s, 100 Hoefgen Ave., Sunset Station, (210) 222-0561; 20079 Stone Oak Parkway, (210) 494-0561 — Aldaco’s regular tres leches cake is available year-round. The seasonal flavor is Pumpkin Tres Leches, which is available for $39.95 for a 9-inch cake. Orders must be placed in advance and picked up by the Wednesday before Thanksgiving, all day at the Stone Oak location and by 3 p.m. at Sunset Station.

Big Bob’s Burgers, 447 W. Hildebrand, (210) 734-BOBS (2627) — Big Bob’s is smoking 15-pound turkeys this Thanksgiving season. The price is $39.95. Orders should be placed by Nov. 16 with the pickup running through closing time on Nov. 21.

Central Market, 4821 Broadway, (210) 368-8607 — Chef-prepared meals, sides and pies can be ordered for all your holiday needs. Or visit the website.

Chile Beach Jams at Saglimbeni Fine Wines, 638 W. Rhapsody, (210) 349-5149 — Order a handmade pumpkin spice roll from Chile Beach Jams. Place and pick up the orders at Saglimbeni Fine Wines. Call for prices.

CIA Bakery & Cafe, 312 Pearl Parkway, (210) 554-6464 — The CIA Bakery is offering pies this Thanksgiving in addition to its breads and other desserts. Pumpkin pies are $15.50 each and apple and pecan pies are $19.50. Orders must be received by Nov. 17. They can be placed in person at the café or by calling the number listed. Pies can be picked up on Tuesday, Nov. 20, and Wednesday, Nov. 21, during business hours, 7 a.m.-5 p.m.

The County Line, 10101 I-10 W., (210) 641-1998 — Treat yourself to any of a number of specials from the County Line. A boneless turkey breast generously rubbed with coarse black pepper and slow-smoked is sold for $16.19 a pound. The average weight is 4 pounds and feeds 10-12 people. Barbecue lovers can order an Emergency Kit priced at $11.99 a person. It comes with brisket, turkey, sausage, chicken, coleslaw, beans, potato salad, bread, barbecue sauce, plates and flatware, packed family style. No advance warning necessary, but you can call in your order and it will be waiting for you by the time you get to the restaurant.  Sides available in large portions include handmade bread, red skinned garlic mashed potatoes, mac ‘n cheese, salads and green beans. Fresh harvest cobbler (Granny Smith Green Apples, candied cranberries and walnuts) will be sold for $55; it serves 25-30 people. County Line’s Bread Pudding with Jack Daniel’s Bourbon sauce is $6.99 a serving; it’s enough for two people.

Pumpkin pie with a gluten-free crust can be ordered from the CIA Bakery.

Crumpets, 3920 Harry Wurzbach, (210) 821-5454 — You can order whole turkeys and hams to go with all the trimmings but without all the work. Desserts to go are also available.

Earl Abel’s, 1201 Austin Hwy., (210) 822-7333  — Orders for takeout, from turkey or ham dinners to pies, cakes and sides, should be made by Nov. 19. All pre-orders must be paid when the order is called in. Specials include a 23-pound oven-roasted turkey or a 6- to 8-pound honey-glazed ham for $160 and $145, respectively. The turkey package serves approximately 20 to 25. The family package includes 4 quarts of cornbread dressing, 1 quart of giblet gravy, 1 quart of cranberry relish, 25 yeast dinner rolls, and a free pumpkin pie and apple pie. A ½ turkey family package is priced at $100; a whole turkey  for $100; and a ½ turkey for $65. Sides such as green beans, candied yams, mashed potatoes, creamed corn, glazed carrots and many others can be purchased for $9.50 a quart; and our dinner rolls can be purchased for 35 cents each, minimum order of ½ dozen.

New Braunfels Smokehouse, 1090 N. Business I-35, New Braunfels, (830) 625-2416 — You can order everything from smoked turkeys to sides. Also check out the website.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — Pumpkin tamales are available in your choice of pineapple or raisin for $10 a dozen. Tres leches cake lovers can get Paloma Blanca’s version, which is infused with pumpkin, topped with pecans, and covered in creamy milk (a whole cake costs $34.95). Thanksgiving orders require a 48-hour notice and need to be placed by phone or online (www.palomablanca.net) by Nov. 20, as the restaurant will be closed on Thanksgiving day.

Pappy G’s, 1210 Pat Booker Road, (210) 659-7799 — Get holiday pies (sweet potato, buttermilk, pecan or cream cheese) and large orders of sides, including cornbread dressing. Orders should be picked up by 6 p.m. Nov. 21.

Ordering side dishes, such as cranberries, can take some of the work load off.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Mike’s is taking orders for savory cheesecakes to be used as party appetizers or however you want to serve them. They come in three flavors: crawfish, portobello mushroom and green chili. Prices are $75 for an 8-inch cheesecake or $90 for an 11-inch.

Two Step Restaurant & Cantina, 9840 W. Loop 1604 N., (210) 688-2686 — Beginning on Monday, Nov. 21st, Two Step Restaurant & Cantina will take orders for apple, pecan, and pumpkin pies for $24.95 each. Pies will be available for pick-up as late as Wednesday, Nov. 21, until 10:00 p.m.

Whole Foods, 255 E. Basse Road, (210) 826-4676; 18403 Blanco Road, (210) 408-3110 — Pies, turkeys, side dishes, breads — all are available for special order.

Zedric’s: Fresh Gourmet to Go, 9873 I-10 W., (210) 541-0404 — Zedric’s is offering the follow meals to go throughout the holiday season, but they are available by advanced order only: Turkey Dinner for 6-8 with Oven-roasted Turkey Breast with Gravy, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $139.99; Rack of Lamb Dinner for 6-8 with Oven-roasted Rack of Lamb with Au Jus, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $209.99; and Mom’s Apple Crunch Pie, $15.99. Place your Thanksgiving order by Nov. 19 with pickup from 7 a.m.-8 p.m. on Nov. 21.

 

Posted in NewsComments Off on You Can Order All or Part of Your Thanksgiving Feast

Make Your Own Scotch Eggs


Two Step's Seafood Scotch Egg

Chef Steve Warner of Two Step Restaurant and Cantina, 9840 W. Loop 1604 W., has given Scotch eggs a makeover. Instead of rolling the eggs in sausage, he has created a seafood coating that mixes salmon and shrimp together.

Two Step’s Seafood Scotch Egg

¼ pound fresh salmon fillet
1 ounce smoked salmon
¼ pound black peeled tiger prawns
1 teaspoon finely chopped chives
1 teaspoon salt
4 medium eggs, soft-boiled for 6 minutes
¾ cup flour seasoned
2 medium eggs beaten
¾ cup bread crumbs
1 quart vegetable oil

Dice salmon fillet, smoked salmon and tiger prawns, then chop finely. Mix together with chives and salt. When mixed, place in the fridge to chill for 30 minutes.

Peel soft-boiled eggs, being careful not to break. Take seafood mix out of the fridge and divide into four equal parts.

With wet hands, mold seafood mix around soft-boiled egg, making sure that the mix is equal thickness around the egg. When all eggs are covered with the seafood mix, place in the fridge on grease-proof paper for 30 minutes.

In three separate containers, you should have;

  • Seasoned flour
  • Beaten eggs
  • Bread crumbs

Pass the seafood scotch eggs from flour to eggs then to bread crumbs.

Heat the oil in a fryer to 160 degrees. Put scotch eggs into the flyer and cook until golden brown. Take out and put into an oven tray and finish in an oven preheated to 200 degrees for 3 minutes.

Take out of the oven, cut in half and serve with green salad and caper relish.

Makes 4 eggs.

From Steve Warner/Two Step Restaurant and Cantina

Posted in Chefs' Corner, Featured, RecipesComments Off on Make Your Own Scotch Eggs

Chefs’ Corner: A Pair of Margaritas from Two Step


Two Step Restaurant has a whole menu of margaritas.

At Two Step Restaurant and Cantina, 9840 W. Loop 1604 N., chef Steve Warner offers up some hearty Texas fare, including fork-tender chicken-fried steak, as it’s called on the menu, fried catfish, bacon-wrapped pork loin and barbecue, all in a building that was fashioned around two 19th century landmarks.

To wash down that food, he has a full menu of margaritas to suit every taste. And he has shared a couple of recipes.

“The key to all our margaritas is the fresh squeezed juice,” says Adrienne Muñoz, who is Warner’s wife and manager of the restaurant. “We tried several options of store bought, non-pastuerized juice and the flavor just isn’t the same.”

If the limes are too bitter for you, add a touch of agave nectar to provide balance, she says.

For more information on Two Step Restaurant, click here.

El Jefe

This is the cantina’s best-selling margarita, Muñoz says.

1 1/4 ounces Gran Centenario Reposado Tequila
3/4 ounce Cointreau
3/4 ounce Grand Marnier
1 1/4 ounces freshly squeezed lime juice

Add tequila, Cointrea, Grand Marnier and lime juice to an ice-filled shaker. Shake until cold. Pour into a chilled margarita glass rimmed with lime and salt. Garnish with a slice of lime.

Makes 1 cocktail.

From Steve Warner/Two Step Restaurant and Cantina

Two Step Restaurant is on West Loop 1604 North.

The Silver Spur

This is the staff favorite.

1 1/4 ounces Espolon Silver Tequila
1 1/4 ounces Cointreau
1 1/4 ounces freshly squeezed lime juice

Add tequila, Cointrea and lime juice to an ice-filled shaker. Shake until cold. Pour into a chilled margarita glass rimmed with lime and salt. Garnish with a slice of lime.

“The key to all our margaritas is the fresh squeezed juice. We tried several options of store bought, non-pastuerized juice and the flavor just isn’t the same.”

Makes 1 cocktail.

From Steve Warner/Two Step Restaurant and Cantina

 

Posted in Chefs' Corner, FeaturedComments (2)

Restaurant Notes: Dough to Expand in Early 2012


Dough is expanding.

Dough Pizzeria Napoletana, 6989 Blanco Road, will soon be expanding, if all goes according to plan.

Owner Doug Horn has signed a lease on the 900-square-foot space next door, which currently houses an insurance office. He’ll take over the space by the beginning of the year, he says, and hopes to have the work done within three months.

Diners have hoped Dough would get some more space. Since the restaurant was featured on “Diners, Drive-Ins and Dives,” it’s can be hard landing a table because now the whole city — and the country — know of Doug and Lori Horn’s fine Italian fare, which includes a burrata bar for cheese lovers.

But the new space won’t have too many new tables, Horn says. He needs more room for the cheese making, a wine bar and space for cooking. So, they will also spread out with a few extra tables added.

Horn has been in Dallas this week at the second location of Dough.

Grimaldi's Pizzeria has opened at the Quarry Village.

In other restaurant news, Grimaldi’s has opened a second coal-fired pizzeria in town. The chain is now at the Quarry Village, 330 E. Basse Road.

Click here for more information.

Also new to the dining scene is Two Step Restaurant and Cantina, 9840 W. Loop 1604 N. at Braun Road.

We’ll get to the food in a minute, but let’s talk about the building first. It has been “constructed from a homestead originally built in the 1850s by early American pioneers and German immigrants, Philipp and Carolina (Braun) Ruempel,” the restaurant’s website says. “Philipp and Carolina were among the earliest settlers of Helotes, Texas. After marrying in 1869 they raised 10 children in the Ruempel homestead and remained there for the rest of their lives. The restaurant is constructed from what originally functioned as a house and barn.”

Chef Steve Warner, formerly of Wildfish Seafood Grille and Morton’s the Steakhouse, has created a menu that captures the Texas spirit of the setting. It includes smoked meat plates, including beef ribs, brisket, chicken and beef and pork links, as well as chicken-fried steak, bacon-wrapped pork loin, hot buttered shrimp with Tabasco-lemon sauce, and a grilled New York strip.

Family-style sides include fontina cheese and big-shell macaroni, Creole mustard red potato salad, borracho beans, and roasted corn dressed with cotija, lime, mayo and chile.

In the Cantina, the menu features “World Class Margaritas” as well as “Really Good Margaritas,” all of which require personal investigation. Beers, wines and specialty drinks fill out the list.

Word is, dancing will be added to the menu in the future.

Hours are 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday and 10 a.m.-9 p.m. Sunday. Click here for information or call (210) 688-2686.

Posted in Featured, Restaurant Notes & QuotesComments Off on Restaurant Notes: Dough to Expand in Early 2012