get in the spirit this season with cool creations and tips from local … · 2017-02-10 · katy...

foodieFort Worth

GET IN THE SPIRIT THIS SEASON WITH

COOL CREATIONS

AND TIPS FROM

LOCAL MIXOLOGISTS

Winter 2012-2013

COOLcocktails

Cranberry Chipotle Martini with Sugared Cranberries

2 Winter 2012 • fwfoodie.com

Saturday, December 22nd 10am to 4pm, Ridgmar Mall in front of Macy’s (lower level)

All proceeds benefi tTarrant Area Food Bank’s Cooking Matters® program and the Education Fund of the Fort Worth Chapter

of the Texas Chefs Association

Gourmet Goodies for Goodness Sake!Stock up for holiday celebrations and gifts with packaged gourmet cakes, pies, cookies, breads,

yule logs, fudge, candy and more. All goodies are prepared and donated by local chefs. The event will feature a marshmallow snowman decorating table for the kids with Young Chefs Academy from 2:30-4pm,

gingerbread house demonstration by the Culinary School of Fort Worth, and exciting ice carvings!

@ChefsHoliday /ChefsHoliday

foodieFort Worth

p r e s e n t s

6 T H A N N U A L W A L T E R K A U F M A N N

Holiday Pantry Holiday Pantry Chef’s

Albert Uster ImportsArtisan Baking CompanyBen E. KeithBlue Bonnet BakeryChadra Mezza & GrillChef Julia Personal Chef ServicesClassic CaféCrowley ISD Culinary ProgramCulinary School of Fort WorthDolce Hotel & Resorts Elixir BakeryFeastivitiesForest Oak Middle SchoolFort Worth ClubHappy Tomato Fresh FoodsLinguine and Dirty MartinisMetroplex Restaurant Equipment

Nothing Bundt CakesOmni HotelPetroleum ClubReata RestaurantRidglea Country ClubRuth’s Chris SteakhouseSavor Culinary ServicesSouth Hills Culinary ClubStir Crazy Baked GoodsSysco North TexasTexas Health Harris MethodistThe Ashton Hotel’s Six 10 GrilleThe Bastion RestaurantThe Black Rooster BakeryThe Virgin Olive OilerTrimble Tech High SchoolUltimate Cuisine & Events

Worthington Renaissance HotelYoung Chefs AcademyYour Personal ChefZ’s Café

Thank you to our 2012 Donors!

fwfoodie.com • Winter 2012 1

tCONTENTS 4 SPOTLIGHT COOL COCKTAILS We caught up with four area bartenders who take mixology seriously and learned a few pointers for creating our own concoctions. by Celestina Blok

8 EASY ENTERTAINING SPIRITED SIDES Liquor is a necessity in our favorite cocktails but also shines through in these savory dishes that are perfect for entertaining. by Callie Salls

10 AROUND TOWN EAT THIS! Rodeo Goat is all about the burgers and brew. Iron Spurs Bar & Grill gives Northwest Fort Worth some new flavor. by Josie Villa-Singleton

12 FOODIE FINDS CRANBERRY CHIPOTLE MARTINI Add a kick to your martini with this sweet and spicy combination of flavors. by Callie Salls

15 IN THE KITCHEN WITH LANNY LANCARTE Warm you stomach and your soul with this pairing of butternut squash soup with salmon pastrami grilled cheese.

16 FEAST YOUR EYES Revolver Taco Lounge lets Foodie get behind the bar for a trio of seasonal cocktails. by Kari Crowe Seher

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OFROM THE EDITOR

Editor-in-Chief Crystal Willars Vastine

Managing Editor Matthew Vastine

Design DirectorCynthia Wahl

Marketing DirectorMicheline Hynes

Copy Editor Evin Harano

ContributorsCelestina Blok

Callie SallsKari Crowe Seher

Josie Villa-Singleton

Cover photography by Kari Crowe Seher

Published quarterly by Fort Worth Foodie LLC

©2012 Fort Worth Foodie LLCAll Rights Reserved

No part of this publication may be reproduced without written permission from the publisher.

Comments concerning editorial content? email [email protected]

For advertising inquiries contact:Sales Director

Shirley [email protected]

Find us on Facebook|Follow us on Twitter

nce upon a time, I was a bartender

in Fort Worth. I will not bother to mention the place. The building no longer exists and I will deny any correlation of its closing to my employment.

It was only a fleeting job among many, but every day was the opportunity to create something new. Being able to prepare a drink in front of a customer and receive an immediate reaction is something that mostschefs are missing out on.

It is simply mesmerizing to watch a bartender that truly knows his craft expertly compose combinations of flavors within a matter of seconds.

We’re fortunate to have some of Fort Worth’s best mixologists share their

tips and recommendations that will make you look like a star during this time when many of us are entertaining at home.

So warm up (responsibly, of course) with a spirited drink or two this season!

Cheers!

foodieFort Worth


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CALLIE SALLSCONTRIBUTOR

Callie Salls is the chef and owner of Linguine and Dirty Martinis, a Fort Worth personal chef business specializing in healthful, seasonal cuisine with an elegant touch. Salls is a graduate with a Culinary Arts Diploma from the Culinary School of Fort Worth. Along with her culinary education, Callie holds a Bachelors of Science in Advertising and Public

Relations and a minor in Studio Art from Texas Christian University.Along with her personal chef business, Salls teaches seasonal

and themed monthly cooking classes open to the public at Market Street in Colleyville, TX. In addition to Fort Worth Foodie, her recipes have been featured in Fort Worth Star-Telegram, 360West, Indulge, and Fort Worth Business Press. Callie’s specialties include healthy and seasonal cooking with international influences.

JOSIE VILLA-SINGLETONCONTRIBUTOR

Josie Villa-Singleton has traveled the globe searching for the perfect plate, but found her niche exploring the unique dishes found right here in her hometown of Fort Worth.

Three years ago, Josie created the popular food blog www.eatthisfortworth.com to bring attention to all of the great local eateries in and around Fort Worth and to encourage readers to support local restaurateurs. She stays

connected with her love of travel through her blog www.travelista.com where she provides packing and travel advice.

A five month sabbatical through Argentina and Thailand with her husband, Russ, and sons, Aidan and Ignatius, allowed Josie to take in an assortment of cultural cuisine and even attend several cooking courses along the way. She channels her experiences as she writes about food on her blog and cooks for friends and family here in Fort Worth.

CONTRIBUTOR SPOTLIGHTPh

oto:

Kari

Cro

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eher

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Please send completed form with check for $25 payable to Fort Worth Foodie.Fort Worth Foodie Memberships, 4601 W Freeway, Suite 218, Fort Worth, TX 76107

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Brad Hensarling | The Usual, Gold Standard Bar

He’s established a reputation for being Fort Worth’s go-to guy for great drinks, almost single-handedly propelling the craft cocktail movement in our area. When we sat down with Brad Hensarling of The Usual and new Gold Standard Bar, we learned that his super skilled bartending and incredible knowledge of prohibition era drinks actually stemmed out of complete boredom. Before he opened The Usual, Hensarling was manning his Chat Room bar solo and oftentimes wouldn’t see one customer for hours on end.

“I got really good at pool,” he says. But he also got really good at re-

searching drink origins, building a palate, and outlining a basic roadmap for a good cocktail.

“What started as a pass-the-time hobby at the Chat Room turned into a profession at The Usual,” he says.

And the more he ordered classics like Manhattans and Sidecars at other establishments, Hensarling realized many of these drinks didn’t just taste different, they were being made incorrectly. This fueled his fire to redeem the integrity of the classic cocktail.

Today, he adamantly trains his staff to follow his template for new cocktails, too - begin with a base then add the acid, sugar and the all-important modifying components. But sometimes even super-stars get writer’s block, hence the name he chose for the drink he showcases here. It was a trip to Central Market that reminded Hensarling that guavas are in season in December, leading to the guava-chai-bourbon-rum concoction he invented on a whim.

His advice to home mixologists: “Don’t buy the cheap stuff. But don’t pay more than $30 for a bottle of vodka. Do spirit review research on sites like www.beveragetastinginstitute.com. Also, you can really up your game if you keep simple syrup on-hand. It’s one of the most co mmonly used things in cocktails but nobody has it at home. And in all honesty, if you add a little more sugar, it’s probably going to end up being a better drink. I don’t say that for the sake of advocating sweet drinks. I say that because I get a lot of requests for drinks that aren’t too sweet, but people don’t understand that the ratios between sugar and acid really matter.”

cocktailsCOOL

Great bartenders are like great chefs. They pay attention to ingredients, flavor profiles and presentation when crafting their

creations and never skimp on quality. We caught up with four area bartenders who take mixology seriously and learned how they come up with a cocktail while gaining a few pointers for creating our own. Even more, they shared recipes for cool libations using Texas spirits

that are sure to bring cheer to your gatherings this winter.

By Celestina Blok Photography by Kari Crowe Seher


Katy Cox | M LoungeKaty Cox, bartender and manager of the martini bar, M Lounge, admits she

started bartending by accident. “I was dating the manager of one of the bars I frequented in college. Half of his

staff didn’t show up one night so he pulled me behind the bar to help out. I had such a great time and they offered me a part time gig,” she says.

Today Cox loves the diversity of the daily happenings in the bar business, from meeting new people, hearing new bands and creating new drinks. Cox often collab-orates with folks sitting at the bar to garner multiple opinions in crafting cocktails.

“We are really only limited by our own imaginations,” Cox says. “Our guests ap-preciate the fact that we have drinks they can’t get anywhere else.”

Cox goes Christmas kitschy with her Lone Star Candy Cane recipe shown here, using a crushed candy cane rimmed glass and berry-citrus Hideous liqueur out of Austin.

“I like that perfect combination of fruit and peppermint,” Cox says. For at-home bartending this season, Cox says keep it simple. Even using a crock-

pot to warm an easy, grown-up hot chocolate with vanilla vodka and cinnamon sticks can provide for festive fun while saving time.

“The last thing you want to do when trying to entertain is to spend all your time making the drinks instead of enjoying them.”

Lone StarCandy Cane

>Finely crushed candy cane pieces>1½ ounces Hideous Liqueur

>1 ounce St. Germaine elderflower liqueur>1½ ounces lemonade

Rim a martini glass with chopped candy cane pieces and sink some to the bottom

to infuse peppermint throughout the drink. Shake remaining ingredients with ice.

Strain shaker into prepared martini glassand serve.

The Writer’s Block>1 ½ ounces bourbon (Brad Hensarling, right,

recommends Waco-based Balcones, upon its release)>½ ounce Appleton Jamaican rum

>½ ounce lemon juice>¼ guava, muddled>2 ounces chai syrup

Combine all ingredients and serve over ice. Garnish with guava quarter.

Chai SyrupMake your own by bringing 1 cup syrup and 1 cup water

to a boil, remove from heat and stir until sugar is

dissolved. Then dropin two chai tea bags.


Curtis Cheney | Del Frisco’s Double Eagle Steakhouse

“A bartender spans the gap of entertainer, social sounding board and fleeting friend,” says Curtis Cheney of Del Frisco’s. “I enjoy hearing the stories, grumblings and problems of patrons as well as telling them maybe they should stop whining, when it’s appropriate.”

For Cheney, bartending is in his blood. He’s a fourth

generation barman who initially studied aviation. A basic drink is all about balance, he says, and finding the perfect combination of sweet and sour, booze and flavor.

“My best advice to people is to stop drinking vodka and start drinking real cocktails,” he says. “Manhattans, Pisco Sours and Old Fashions are great places to start.”

His least favorite drink of the moment?“Currently I loathe making pomegranate martinis. They are nothing more than a

dressed up shooter sugar bomb from the 90s put into a martini glass.”For this cocktail issue of Fort Worth Foodie, Cheney created the Texas Treaty, a

refreshing coconut water-based drink that features Treaty Oak rum from Austin and a welcome break from holiday spices. His advice for at-home bartending is to measure accurately.

“Making proper drinks is an act of chemistry.”

Texas Treaty >2 ounces Treaty Oak rum>1 ounce fresh lime juice>1 ounce simple syrup

>3-4 ounces coconut waterCombine all ingredients into an ice-filled

glass and stir for 20 seconds. Top off glass with more ice. Garnish with lime wedge.

COOLcocktails


sus tain a bil i tya new term, for our established tradition

a tradition of excellence in fresh produce distribution

Serving North Texas since 1917

“There’s no ceiling to the creative process, ingredient toolbox and technique in bar-tending,” says Ryan Fussell, lead barman at Ruth’s Chris. “So I can practice my art form endlessly.”

Fussell began bartending to make money in college, but the practice soon developed into an “outright passion,” he says.

“I hate the closed-minded nature that can overtake people when it comes to ordering a drink,” he says. “This is what we do for a liv-

ing, and more often than not, we have ability outside of simply regurgitating recipes out of books.”

That ability involves using spirits, juices, bitters and syrups as a chef would use spices, herbs and sauces, playing with combinations until the preferred outcome is reached. Here Fussell provides the recipe for The Lady Heather, using Fort Worth’s own Firestone & Robertson TX Whiskey, sparkling prosecco and floral components like orange blossom

water and elderflower liqueur.

Regarding holiday home-made cock-tails, Fussell advises, “Don’t rely on flavored cordials to impart the flavors you may be looking for. They usually contain much higher levels of sugars and lead to hangovers. The great thing about the holiday season is that the flavors we want are in season. Try sourcing from a grocer and making fresh juices and syrups from them instead.”

The Lady Heather>1 ¾ ounces Firestone & Robertson TX Whiskey

>¾ ounce St. Germaine Elderflower liqueur>2 dashes Fee Brother’s barrel aged old fashioned bitters

>3 drops orange blossom water>Prosecco, for topping off

>Fresh grated nutmeg, for garnishShake together first four ingredients and strain into champagne coupe. Fill with prosecco.

Garnish with freshly grated nutmeg.

Ryan Fussell | Ruth’s Chris Steak House


F A R M E R S M A R K E T

CowtownFarmersMarket.com

Everythingwe sell is

grown or madewithin 150 miles

of Fort Worth

Open Saturdays year-round8am to noon

Other days/locations open seasonally

Schedule:CowtownFarmersMarket.com

3821 Southwest Blvd.

Fort Worth 76116

Cranberry Grapefruit Compote with Fresh Mint & Tequilayields 1 cup

>1½ cups fresh or frozen cranberries>1 tablespoon grapefruit zest>Juice of one large grapefruit>¼ teaspoon crushed red pepper flakes>½ cup silver tequila>½ cup granulated sugar>Pinch of kosher salt>¼ cup fresh mint, minced, plus additional for garnish

Combine all ingredients, (excluding fresh mint), in a medium saucepan. Simmer over medium high heat, stirring occasionally, until mixture is thick and jam-like, approximately 25-30 minutes. Stir in fresh mint off the heat. Serve room temperature or chilled.

Liquor is a necessity in our favorite cocktails but also shines through in savory dishes that are perfect for entertaining – the multifaceted fl avors of tequila, orange liqueur and brandy leave intense, yet subtle fl avors in these spirited winter side dishes.

By Callie Salls

Photography by

Kari Crowe Seher

Spirited SidesENTERTAINING


Spicy Brussels Sprout Slaw with Grand Marnier-Soaked Golden Raisinsyields 4 side dish servings

>½ cup golden raisins>½ cup Grand Marnier>1 tablespoon orange zest>2 tablespoons unsalted butter>2 tablespoons olive oil>¾ cup shallots, sliced thin>2 tablespoons fresh thyme leaves, chopped>1 orange bell pepper, diced small>1 yellow bell pepper, diced small>½ jalapeño, ribbed, seeded and minced>1 pound Brussels sprouts, trimmed and sliced thin>1 tablespoon fresh garlic, minced>Kosher salt and fresh-cracked pepper, to taste

Combine golden raisins, Grand Marnier and orange zest in a small bowl to rehydrate raisins. Set aside. Heat a large sauté pan over medium high heat. Add olive oil, butter, shallots, thyme, sweet pepper and jalapeños. Season with salt and pepper then sauté until softened, approximately 10-15 minutes (add addi-tional butter or olive oil, if needed).

Add Brussels sprouts, garlic, and additional salt and pepper. Sauté until Brussels sprouts are bright green and slightly tender, approximately 5-7 more minutes. Fold in rehydrated golden raisins and serve hot.

Maple-Glazed Baby Carrots wi th Brandied Mushroomsyields 4 side dish servings

>2 tablespoons unsalted butter>1 tablespoon extra virgin olive oil, plus additional, if needed>6 ounces cremini mushrooms, sliced thin>½ teaspoon kosher salt>3 tablespoons brandy>1 pound rainbow baby carrots, peeled and ends trimmed>2 tablespoons fresh sage, minced>½ teaspoon kosher salt>½ cup pure maple syrup

In a sauté pan over medium high heat, add olive oil and butter to melt. Add mushrooms and salt and sauté until dark brown and caramelized, approximately 5-7 minutes. Add more olive oil if needed. Deglaze pan with brandy and let alcohol evaporate, 2-3 additional minutes. Remove mushrooms from pan and set aside. In the same pan over medium high heat, add additional olive oil, carrots, sage and salt. Sauté 5-7 minutes until carrots are just tender. Finish with maple syrup and add mushrooms back in. Let sauce thicken, 2-3 minutes longer, then serve hot.


Rodeo GoatChef Keith Grober returns to Fort

Worth after working in Dallas for several years at the Meddlesome Moth gastropub. He heads the kitchen at Rodeo Goat, an “ice house” concept that opened in late November.

It’s all about the burgers and brew at Rodeo Goat - 15 kinds of burgers to be exact and 20 beers on tap. These aren’t just any burgers; Rodeo Goat makes their burgers painstakingly with as many ingredients made in house as possible. Chef Grober uses a handmade meat blend of two specific cuts that are fresh ground daily. You could take a tour around the world with the different styles of burgers offered. The Ravi Shankar puts an

Indian spin on the burger with curry and peanut butter while the Caca Oaxaca takes us south of the border with chorizo ground in with the beef, pico, queso fresco, and a fried egg completing the experience.

Rodeo Goat aims for a fun atmosphere and this is reflected in the menu with cocktails such as Moon Tang (moonshine and Tang). Inside you will find wide open spaces and plenty of communal seating. Outside you will find charming string lights flourishing on one of the largest patios in the West 7th district.

Chef Grober said he was getting into the “burger game” and it looks like he might just have a winning hand. 2836 Bledsoe.

AROUND TOWN

By Josie Villa-Singleton

The Nanny Goat is a fast favorite at Rodeo Goat that features herbed goat cheese and garlic-herb mayo.

Take a bite from these recent openings and save some room for more coming this winter.

Rodeo GChef Keith Grob

By Josie Villa-S

Take a bitTake a bitesave somsave someEat This!

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Iron Spurs Bar and GrillChef Juan Jaramillo comes from an

impressive line of chefs formerly of Reata Restaurant that have moved on to open their own restaurants. Iron Spurs Bar and Grill occupies the historical Williams Ranch House in northwest Fort Worth and opened in mid-November.

The menu features Southwest style dishes familiar to Reata diners as well as Chef Jaramillo’s spin on comfort dishes. Look for traditional favorites with a southwestern twist like chicken fried steak, steak, and even chicken and waffles. Chef Jaramillo is quick to point out that the prices are reasonable and that there are only two dishes over $20. This leaves a little extra to enjoy one of their margaritas or other spirits available at the full bar. Along with dinner service they will also serve brunch dishes to order on Saturdays and Sundays. Expect classic brunch dishes given the same Southwestern spin such as their Eggs Benedict with a Tabasco Hollandaise sauce and Southwestern omelets. 5532 Jacksboro Highway

Clearfork Food ParkExpect some great food truck eats, “cold ass

beer” from Fred’s, live music, and a view of the Trinity River in December once Clearfork Food Park opens. “The Bait Shack”, an outpost of Fred’s Texas Cafe, will take care of bar operations and be a mainstay at the park. You might even recognize the picnic tables from the original Fred’s patio that was recently renovated. Gepetto’s Pizza, Lee’s Grilled Cheese, and So-Cal Tacos are just a few of the trucks signed up so far. The location can’t be beat and many of the runners, bikers, dog-walkers, and families that frequent the Trinity Trails will welcome this festive new spot along the river. 1541 Merrimac Circle.

Torchy’s TacosTorchy’s Tacos began as a food trailer in

Austin and they quickly developed a devoted (some would say cult-like) following that allowed them to expand to several storefronts in Austin, Houston, and Dallas. They now bring their award-winning food to Fort Worth which

includes an award for Most Seductive Queso (The Austin Chronicle). Look for a December opening of Torchy’s and you’ll soon see what the long lines are about once you try their creative twist on tacos and their “seductive” queso. Corner of W. Rosedale and Forest Park Boulevard.

Reservoir Bar and GrillAs if the Foch street corridor couldn’t get

any livelier you can now add the Reservoir Bar and Grill to your dining and drinking options. Reservoir opened their gastropub concept in late November and it features a patio and bar area with a modern, industrial edge. The highly credentialed Chef Chad M. Burnett plans a menu featuring seasonal flavors using local ingredients and brick oven fired pizzas. Reservoir is a great addition to the few late night dining options we have in Fort Worth. Their kitchen is open until 2 a.m. 1001 Foch Street.

Read more local restaurant reviews from Josie Villa-Singleton at www.eatthisfortworth.com or visit her travel website at www.travelista.com.

Take a bite from these recent openings and save some room for more coming this winter.


CHEFS ON...

with Sugared CranberriesSugared Cranberries>¼ cup fresh cranberries>½ cup turbinado sugar

Bring a small saucepan of water to boi l. Drop cranberries into boiling water for 1-2 minutes then toss in a lipped pan with turbinado sugar to coat. Let dry on pan to set.

This cheery cocktail boasts a combination of tart,

spicy and sweet with bright sugared cranberries,

smoky chipotle and fresh-squeezed lime juice.

Yields 6-8 martinis

Cranberry Chipotle Martini>1 ½ cups 100% cranberry juice>1 ½ cups ginger ale with cane sugar>1 ¼ cup vodka (we recommend Tito’s)>2 teaspoons chipotles in adobo liquid>Juice of two large limes

Combine all ingredients in a pitcher. Shake with ice into frosted martini glasses. Garnish with sugared cranberries.

Cranberry Chipotle Martini

Recipe by Callie Salls

Photography by Kari Crowe Seher


ready for winter entertaining?

linguine and dirty martinis private chef services serve your guests the seasonal best with

h o m e m a d e t r e a t s f o r g i f t i n g h o l i d a y d i n n e r p a r t i e s

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g i f t c e r t i f i c a t e s t o s h a r e

www.linguineanddirtymartinis.com

available in fort worth, dallas and surrounding areas


Salmon Pastrami and Gouda Grilled CheeseYields 2 servings

>4 slices whole grain bread>4 slices Gouda (or other mild white cheese)>4 slices salmon pastrami>2 tablespoons whole butter

1. Add one slice of cheese on both sides of bread and a few slices of salmon pastrami to make a sandwich. Microwave butter until melted and paint both sides of sandwich with melted butter.2. Brown both sides of sandwich in a non-stick pan on medium high, then lower heat to fully melt cheese.

In the Kitchenwith Lanny Lancarte

Nothing beats a warm bowl of soup with grilled cheese on a cold

winter day. This version from Lanny Lancarte of Lanny’s Alta Cocina

Mexicana is just as perfect for entertaining as it is for a comforting

lunch at home. Pair with a glass of Firestone & Robertson TX Whiskey

and you’ll have a match made in Cowtown heaven.Butternut Squash Soup

Yields 4 servings

> 2 butternut squash (medium-size)>1 tablespoon olive oil>1 white onion, sliced>¼ cup roasted garlic>3 cups chicken stock>½ tablespoon salt

1. Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with mixture.2. Combine cilantro, parsley, and onion in a food processor and purée. Coat both sides of salmon with purée.3. Wrap salmon in cheesecloth and place on a pan that will allow for drain-ing. Refrigerate salmon for 2 to 3 days.4. Scrape marinade from fish and discard. Rinse fish with water, and dry fish with paper towels5. Combine molasses and bay leaves in a saucepan. Bring to a boil and sim-mer for 1 minute.6. Sprinkle ancho chile powder, coriander, and ground black pepper on both sides of fish. Refrigerate salmon overnight.7. Slice and serve.

Salmon Pastrami>2 ½ pounds salmon>½ cup kosher salt>½ cup sugar>2 bunches cilantro>1 bunch parsley>1 red onion>½ cup molasses>3 bay leaves>¼ cup ancho chile powder>¼ cup ground coriander>¼ cup ground black pepper

1. Cut squash in half lengthwise and roast flesh side down on a sheet pan in a 375 oven for about 30 minutes or until fully cooked.2. Heat oil in a sauté pan and caramelize onions. 3. Purée squash, onions and garlic with chicken stock. Add chicken stock to adjust consistency.4. Strain into a stock pot and simmer for 20 minutes, watching consistency.5. Check seasoning and serve on its own or with shredded ham hock or pumpkin seed oil.

Find Salmon Pastrami at specialty grocery stores (or substitute with smoked salmon). If you are feeling adventurous, impress your guests with this homemade version that can also be served alongside crackers or toasted bread.

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FEAST YOUR EYES

FROM TACOS AND TAMALES TO MARGARITAS AND MARTINIS, HAND-CRAFTED IS THE ONLY WAY FOR THIS FAMILY THAT IS BRINGING AUTHENTIC MEXICAN FLAVORS TO COWTOWN. 2822 W 7th STREET

REVOLVERTACO LOUNGE

By Kari Crowe Seher

Kari Crowe Photographywww.karicrowe.com

Fork Meat Spoonwww.forkmeatspoon.com

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get in the spirit this season with cool creations and tips from local … · 2017-02-10 · katy...

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