YumSugar

Mac Attack! Tex-Mex Macaroni and Cheese

YumSugar — Tue, 06 Oct 2009 15:00:21 -0700

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.

Kolaches Are a Taste of Central Europe in Texas

YumSugar — Wed, 15 Jul 2009 16:00:59 -0700

If you're not from Texas - or a few other choice towns across America - you may have never had the pleasure of eating a kolache. A Central European pastry iconic across the Lone Star State, the kolache is prized for its soft, pillowy dough and its versatility: kolache fillings range from the sweet (apricot, prunes, and poppy seeds) to the savory (sausages). And some fillings, like cheese, even possess qualities of both.

Texans owe the enjoyment of this fluffy yeast roll to the number of Czechs who immigrated to the state in the 1800s, and while there's nothing more authentic than enjoying a kolache in one of the state's few remaining Czech towns, city dwellers can savor kolaches on the go at any of the state's ubiquitous Kolache Factory stores. The Kolache Factory, a breakfast chain somewhat akin to a Texas kolache version of, say, Dunkin' Donuts, is also known for its unconventional kolache fillings, such as chocolate cream cheese, sausage and gravy, ranchero, and even Philly cheesesteak.

Set your sights on these regional specialties when you read more

A Colorful Midday Meal at Feast

YumSugar — Wed, 08 Jul 2009 05:50:18 -0700

On a recent trip to Texas, Reef wasn't the only provocative meal that I had. I also ate an unorthodox lunch at Feast, a restaurant that was opened by three British ex-pats, James Silk, Meagan Silk, and Richard Knight, in Houston last year. The eatery, which has earned accolades from the New York Times as well as a James Beard Best New Restaurant nomination, focuses on adventurous and gourmet nose-to-tail dining. See more of the restaurant - and the dishes that push America's dining envelope - when you keep reading.

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Chef Tim Love Loves His Animals

partysugar — Mon, 22 Jun 2009 12:50:49 -0700

After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen. Love spent the entire night before the lunch slow-roasting three whole animals - goat, lamb, and venison - over a mesquite wood grill. He applied a different technique and application to each one. Love filled the lamb with mirepoix and wrapped the venison in bacon. He made a trio of dishes that paired with Belgium beers. Marc Stroobandt, a master beer sommelier, was on hand to teach guests how to properly pour the brews - creating a nice heady foam is a must! Love's trio included a goat crepinette with braised lentils, lamb tacos with Texas salsas, and venison sliders with a aioli. To take a better look at the lunch, read more.

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Houston's Reef Restaurant Makes a Splash

YumSugar — Wed, 17 Jun 2009 04:30:36 -0700

I've got roots in Houston, TX, home of some of the world's best steak and Tex-Mex. But on a recent return to Bayou City, I was eager to check out some dramatically different local fare that's garnered a lot of national attention. That would be the refined Gulf Coast seafood served at Reef, the brainchild of 2009 Food & Wine Best New Chef Bryan Caswell. Although I was expected to be impressed by the food, I was absolutely blown away. Every dish - from the raw appetizer to the sides to the bread - was absolutely spectacular. To say it is my new favorite restaurant experience is an understatement! Read on to scope out one of the nation's best new eateries.

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Test Your Tex-Mex Fun Facts!

YumSugar — Wed, 18 Mar 2009 05:50:14 -0700

One of my favorite cuisines of all time is Tex-Mex, and I'm sad to report that Matt Martinez, Jr., the "King of Tex-Mex," died last Friday. Martinez, owner of several notable Texas Tex-Mex restaurants, was one of the first pioneers to embrace the term. Insulted by critics who denounced Americanized Mexican food, Martinez abandoned claim to anything Mexican, calling it Tex-Mex instead.

To honor the legacy Martinez has left behind, I thought I'd put together a quiz about Tex-Mex cuisine. How much do you know? There's only one way to find out!

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Take the quiz

Happy Hour: Tito's Vodka

partysugar — Fri, 06 Mar 2009 16:00:32 -0800

Earlier this week I had the pleasure of meeting Tito Beveridge, the creator of Tito's vodka. Before meeting Tito, I'd never heard of the Texas-based American vodka company. However, I was impressed with Tito's ambition - before getting into the spirits business, he was a geophysicist, oil driller, and mortgage broker - and pleasantly surprised by his vodka's pure, bite-free flavor. The handmade corn vodka is distilled six times in an old-fashioned pot still. This sort of still is typically used for making fine single malt scotches and high-end cognacs, so naturally it provides the vodka's incredible smoothness. At $18 a bottle, the best thing about Tito's is that it's a premium-style vodka that won't break the bank.

The worst thing about this exceptionally clean vodka is that it's very easy to drink, which could potentially be dangerous! Have you ever sipped Tito's vodka?

Cooks Arrested For Tainting Food

YumSugar — Thu, 30 Oct 2008 03:00:52 -0700

Two short order cooks were put behind bars yesterday for intentionally contaminating food.

Jaime Perez and James Ledesma of Andy's Landing restaurant in Burnet, TX, were arrested on felony counts of tampering with a consumer product. According to a former co-worker, Perez put bodily secretions into Burnet Police Chief Paul Nelson's food. Allegations include spit, nose blowing, and wiping of hamburger buns on the cook's backside.

Apparently, previous run-ins with the law left Perez with ill will toward the police chief. The second cook, Ledesma, was around to witness the food contamination but failed to stop it or report it. If both are convicted, each could face up to 20 years in prison.

The police chief's food isn't the only item to be tainted - the restaurant will likely be left with a tarnished reputation as well. I'm revolted by the details, and saddened for the restaurant. The story also leaves me wondering how often "special ingredients" are added to diners' food. Do you worry about the same thing?

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Happy Hour: Shiner Bock

YumSugar — Mon, 22 Sep 2008 14:00:11 -0700

Last night I had a horrible, incurable hot flash. I opened the fridge to cool down and - to my glee - found Shiner Bock staring back at me.

If you aren't from Texas, you may not know Shiner, but if you are, then it's a household name. Shiner Bock is produced by the state's oldest independent brewing company, Spoetzl Brewery, which turns 100 next year. Shiner isn't the most complex beer to ever exist, but it's cheap, refreshing, and easy to drink.

Since the highly-carbonated, caramel-brown lager has a head that doesn't last long, it's delicious to guzzle right out of the bottle. It has little aroma and an earthy, malty, toasted flavor. Of course, it's perfect for a hot day, whether you're in Texas or not.

Have you ever had the chance to try Shiner? If so, what did you think of it?

Name That Dish!

YumSugar — Tue, 15 Jul 2008 16:15:39 -0700

I recently whipped up the fair favorite pictured below. It's so bad for you, it's good! Can you identify this southwestern delight?