Revolucion Coffee + Juice
Never thought I'd get so much satisfaction from juice.....
Revolucion Coffee + Juice
I WISH A HAPPY NEW YEAR TO YOU ALL!!!
So excited about 2014 and what it holds for me and my little familia. We have had some crazy tough times in the past couple of years but it's never too late for a fresh start and a new year is a great time to embrace possibilities!
So we are stoked here at SA EATs because we ate so much wonderful food over the holidays, (including the best tamales I have ever tasted. Who'd a thought they'd come from HEB Central Market?! No, seriously I'm a little baffled it didn't come from a molino on the south side....)
So now, one of the possibilities we are embracing is a healthier lifetsyle.....I simply can't take another day of a diet consisting of about 98% carbs.
Regardless, I sincerely hope you and your families have a wonderful new year! Here's to 2014 and all of its possiblities...
SA Eats por vida!!
Terribly disappointing trip to The Monterey this morning. :(
I went to witness the duels of all duels, the mayhem of morning pastries, the fight to the death for donut glory.......and all I got was a snooty host and a long line of people waiting to be seated. I was told the wait would be an hour and a half because they were full......
It was The Monterey vs. Bakery Lorraine in a "Donut Fight." Love the concept and really wished I could have tasted the glory.
So Monterey, next time you schedule a PR event, you might want to make sure your occupancy rate corresponds to your marketing....is all I'm saying...and a little more fanfare would have been nice. I look forward to the next one!
Don't miss Patty Lou's at Olmos Pharmacy! If you do, you'll miss out on their to-die-for pancakes. Check out the review!
Pretty soon we'll have the opportunity to show the country what great food and culture we have in SA. Cooking Channel's new show "Eat St." will be coming to SA soon and they want to know where to go for the best street food. I gave them my suggestions but you can take this opportunity to shout about your favorites. Submit them here and I'll be happy to pass the word along. Don't miss this chance to vouch (sp?) for your favorite street food vendor. It could be their chance to get nationwide recognition. I look forward to hearing from you!
I don't know what it is about eating the products of a mobile vending unit that make food trucks so appealing. Perhaps it's the casual, social vibe from getting gourmet food wrapped in foil and having to transform your car (or the nearest curb) into your dining table. Maybe it's just the idea that you are supporting the nomadic lifestyle of some of the city's best micro-entrepreneurs. Or maybe it's in street food that we taste the true heart and soul of a city and connect with our friends and neighbors in a way we otherwise could not. In any case, I have had the pleasure of visiting some of SA's best although there are quite a few I'd still like to try.
I got a message recently from an individual in who is doing some research for the Cooking Channel. She was researching San Antonio's mobile food scene for a show called "Eat St." (never heard of it but I'll take a look at it when I get a chance) but had a difficult time finding any information. Let this be a lesson to all you talented mobile food vendors: MAKE A WEBSITE and optimize it for search engines!
Regardless, I gave her info on some of my favorites that all happen to station themselves at Boardwalk on Bulverde from time to time. I visited BOB a few weeks ago but could not, in good faith, post a review. My camera died so I didn't get good pics of the food (sorry) and I'd really like to try more dishes and visit one more time before giving my full assessment. Here were some my favorites, which I proudly gave to the Cooking Channel to research:
Wheelie Gourmet: I tried the Chicka-chicka Bang Bang and man was this sandwich bursting with flavor! It was a long wait to try this sucker but it was worth every minute of standing in dirt in heels....
KHill Bar-b-q: I had some of their brisket sandwich. Let me tell ya, that was some of the moistest (and leanest. I hate fatty meat) brisket I've had in a while. I gave it 5 stars out of 5 for being sooo incredibly yummy and the service was fast.
G&G Mobile Bistro: I tried one of their pasta dishes but I couldn't tell you what it was called (my girlfriends bought it while I was waiting for Wheelie Gourmet). It was Penne Pasta mixed with spinach and sun-dried tomaties, I think. (see this is why I can't post a review yet. I need to go back!) The pasta was made simply with few ingredients. It was done well but light.
Saweet Cupcakes: I have to be honest I tried their Red Velvet cupcake a while back and wasn't really impressed with it so I hesitated to pay a premium for another cupcake at this truck again. Man was I glad I did! I've gone back twice since for their Chocolate Salted Caramel cupcake. Talk about salty, chocolatey, caramel heaven. My girls loved it too and my out-of-town BFF wants me to ship some to her next chance I get. They were THAT good.
I hope "Eat St." makes the trip out to these great food trucks and discovers some of San Antonio's other great eats while they're at it. To all you non-San Antonians, it's worth the travel!
What about you? What are some of your favorites? I'd love to hear about some unique dishes you've tried and some of SA's best food trucks.
In the mood for a little island spice? Check out a little place called Little Jamaica. Read the review!
Yours truly underwent a self-induced sugar coma for the good of this blog, a noble effort to bring to you the underlying jewels of this great City. It's a terrible task but someone has to do it....Don't let these efforts go to waste, go check out my review of CIA Bakery Cafe's sinful sweets.
In honor of our one-year anniversary together (San Antonio EATS and I) I would like to provide our family's long-awaited recipe for beef heart.My husband found it in an old 1970's cookbook I had laying around and never paid much attention to. He decided to make it one day and now it's a family favorite. It's seriously good so try it before you diss it.
**Notes: We've never made this recipe with a red currant jelly (can't find it) but it's still delish.
**Another Note: You can find good grass-fed beef heart at Pearl Farmer's Market
Glazed Stuffed Beef Heart
Set out a Dutch oven
Cut arteries, veins and any hard parts from
1 3 to 3 1/2-lb beef heart
Wash and set aside to drain.
To Prepare Stuffing - Heat in a skillet over low heat
1/4 cup butter
Add and cook over medium heat, until onion is transparent, stirring occasionally
1/4 cup finely chopped onion
Add contens of skillet to a large bowl containing a mixture of
1 qt. (4 or 5 slices) soft bread crumbs
1 tablespoon minced parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon Accent
Few grains pepper
Mix lightly until thoroughly blended. Stuff heart with the mixture. Fasten with skewers. Set aside.
To Complete - Heat in the Dutch oven over medium heat.
3 tablespoons fat
Add and cook until onion is transparent, stirring occasionally
1 cup (about 2 medium-size) finely chopped onion
Remove onion with slotted spoon. Set aside.
Put the beef heart into the Dutch oven and brown lightlhy on all sides. Add
3 cups hot water
3 cups vegetable broth
2 teaspoons salt
1 teaspoon Accent
1 teaspoon celeery salt
1/4 teaspoon pepper
Return onion to Dutch oven. Bring liquid rapidly to boiling; reduce heat, cover and simmer 2 1/2 to 3 hrs., or until heart is tender.
About 15 min. before end of cooking, add
1 teaspoon marjoram
Heat together over hot water until jelly is melted, stirring occasionally
1/2 cup red currant jelly, broken into small pieces
1 tablespoon water
Remove heart from liquid. Straing and reserve cooking liquid. Brush beef heart with the helly to glaze. Set heart aside to keep warm.
To prepare Gravy - Measure 3 cups of the reserved cooking liquid. Heat in in Dutch oven over low heat
1/3 cup butter
1/3 cup flour
Heat until mixture bubbles and flour is lightly browned. Remove from heat and add, stirring in, the reserved cooking liquid and
2 teaspoons lemon juice
Return to heat. Cook rapidly, stirring constantly, until mixture thickens; cook 1 to 2 min. longer. Serve the gravy with the stuffed heart.
About 8 servings
Recipe courtesy of
1973 The Family Home Cookbook: Lexicon Publications, Chicago IL.
About a week and a half ago, I went to the "preview" for one of San Antonio's newest concepts (new to us but not really "new"), a kitchen incubator. I know that term can conjure images of a kitchen-filled with test-tube, multiplying slimy larvae...but no, the concept is much less gross and better for our economy. :)
A kitchen incubator is a business incubator for early stage culinarians. Baby businesses can rent commercial kitchen time for their crafts on an hourly, weekly or monthly basis. Bake, Broil & Brew is San Antonios first kitchen incubator located in the heart of the Westside on Guadalupe Street.
While this is an exciting concept for SA, the business is hardly ready for renters. So far, the building is just a shell with random holes punched through the walls of a run down building. Michelle Solis, owner, is breathing new life into the space with three kitchens and a demo area for capturing videos, great for social media networks. Her excitement and vision expressed at the event was contageous though. BBBs anticipated opening is Spring 2011. As an economic developer in SA's inner city area, I can say I will certainly be watching this fledgling business closely and hope that in the process it will churn out some of San Antonio's greatest EATS in the near future.