Abacus: Looking Good, Tasting Good

Yesterday my husband and I celebrated our seven-year anniversary with dinner at Abacus. I had never been there before, so I can’t speak too much to the results of the restaurant’s recent makeover. It seemed nice enough inside, with a lot of neutrals and wood tones. There was nary a geometric shape to be found. Kent Rathbun was there, meeting and greeting.

We decided to go with the nine-course tasting menu with wine pairings. After the jump is a brief description of what the kitchen cooked up for us (from an eater’s perspective, not a critic’s), if you’re interested. (more…)

Looking For Fabulous Lasagna? Wine?

Next October, a group of my friends and I are heading to Tuscany for ten days. Besides taking cooking lessons and a culinary tour, we are also hitting several (hundred) wineries. To prepare for our trip, I am organizing a series of get-togethers designed to pre-educate the group with all things Italian. Last night was Tuscany Wine 101 and our “teacher” was Alfonso Cevola, you know, the Italian wine director at Glazer’s who writes a wicked wine blog. Anywhoo, Alfonso showed up with six wines and I showed up with a couple of frozen sausage and meatball lasagnas from Jimmy’s Food Store. People, the wine was great, but the lasagna was even greater. A tin that feeds 6-8 is only $30. Our hefty group of ten barely touched the second one. I also picked up some tasty sesame crackers and several Italian cheeses. There is no better spot in Dallas for Italian food. And I’m including all of the restaurants that call themselves Italian. I’ll list the wines we tasted below. Good stuff. (more…)

Soft Shell Crabs Are Here

The good folks at TJ’s Market have a boatload of live soft shell crabs in their cases. It’s a short three-week season so hurry. You don’t have to do anything but pay for them ($7.99 to $9.99 each) and they’ll clean and prepare them for you. Plus, they have tips on cooking them and a couple of delish sounding recipes. Preston Forest. 214-691-2369.

I Love Pimento Cheese

Yesterday, I mentioned that I ate a pimento cheese sandwich. The wrap in question was made by Two Sisters Catering. They make a lovely pimento cheese. So does Corner Market on Greenville. We all know Highland Park Pharmacy makes one and I love to eat their grilled version, the Palm Beach, but I think the atmosphere adds to the actual taste of the sandwich. Central Market does a fine version during Hatch chile season and Whole Foods always has a mixed cheese version in their cold case. I love to dip potato chips, celery, tostadas, and my fingers into a good ol’ bowl of pimento cheese. I’ve been known to melt it on a burger or a baked potato. (Yuck, I’m going all Paula Dean on you, sorry. Next thing you know I’ll be doing shots of butter and snorting lines of sugar.) Anywhoo, I make the best pimento cheese and will not share my recipe until Pillsbury pays me $1 million. (Hello, Pillsbury? I use more than SIX ingredients. The number is 214-939-3636.) Do you love it? Share your recipe or restaurant. I want it now.

I’m a Pillsbury Bake-Off Slacker

OK, I know the Pillsbury Bake-Off was held in Dallas this week and I know I am a reporter in the food business and I should have been there. I could not make myself go. But DMN’s Michael Granberry did and he reports that the winner took home $1 million for her recipe for double-delight peanut butter cookies. Note to chefs: she used SIX ingredients. Hmm.

Update: Whoopsie, so did “Our Own” TG, she’s a frisky little baker herself.

Dallas Farmers Market Cooking Classes Announced

It’s hard to believe that this spring marks the 17^th year of cooking classes at the Dallas Farmers Market, but that is the reality, folks. And you’d better sign up fast—the lineup for the program, sponsored by the Dallas Farmers Market Friends and the good ol’ AIWF, is stellar. Lead-off hitter will be Kent Rathbun, who is taking some time off now that Abacus is closed for remodeling. (Believe me when I say that “time off” to Kent is not like “time off” to us. This dude never stops.) Anywhoo, Kent cooks on April 26^th and is followed the following Saturday by Kevin Maxey from Craft. The classes are held every Saturday from 11:30 AM until 1:00 PM. After Kevin, the classes include Jason Weaver (French Room), Tom Fleming (Central 214), and Scott Romano from Charlie Palmer at the Joule. For information, please call 214-653-8088. Ask about their special price packages. (Hey, this is a great Mother’s Day gift.)

Best. Sammich. Ever.

While it may not look like much, this was the best sandwich I’ve ever eaten. Could have been the altitude, but most likely the 4.2 (nearly vertical) miles I had just hiked to the highest point in Texas. More after the jump.

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Avner Set To Ramp Up

Could ramps be the new ranch? Hmm, probably not. However, Aurora chef Avner Samuel is teaching a cooking class on ramps, the rising star of the onion family. These delicate little jewels, sometimes referred to as wild leeks, taste like a spring onion with a kick of garlic. They only grow a few weeks a year. The class is set for Saturday March 29 at 10 a.m. $95 per person. 214-528-9400.

Central Market Goes To Shell

Sorry, that just rolled right off my keyboard. Anywhoo, the folks at Central Market are readying for a big weekend of celebrating shellfish. Cockles and mussels, alive alive, o! So put on your white sport coat and head over to CM March 7-9 and you’ll find more than just pink crustaceans. You can load up on littleneck, mahogany and cherry stone clams while prying open black mussels, Louisiana oysters, and huge lobster claws. The seafood case will be stocked with sea urchins and squid and shrimp ends. (Can’t touch that.) Don’t know a how to tuna fish? They’ll have experts on hand and demos galore. Tra la.

Aurora Cooking Class

Chef Avner Samuel will hold his monthly cooking class on Saturday February 23 at 10:00 a.m. The subject at hand? Aphrodisiacs, Not What You Think. OK, then. Go. Cook. And tell me what I’m not thinking. Report back. 214-528-9400.

Cooking With Rock Stars

Dallas rock stars no less. (Tip of the toque to S.)

Pics from Stainless Steel Chefs

As Nancy reported here and Tim has reported over here, last night’s Stainless Steel Chefs party was a huge hit. David McMillan’s red snapper was deemed the tastiest, and Casey Thompson was named runner-up. What the chefs chose to wear was also worth noting. Casey was in a bright green chef’s jacket, Tim Love and his sous were both in cowboy hats (natch, they also took shots of Tuaca–possibly why it took so long for them to present their final dish?), and Tre Wilcox chose to forgo a traditional jacket in favor of a gray tee-shirt that said “Chef.” Follow the jump for pics of the above.

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Pulled Pork Sammiches: A Success!

Last week, I mentioned my attempt at Pulled Pork. The result was both tasty and easy. True to tradition, it isn’t—but, who cares when it takes only 15 mins of prep. Cooking time is a bit longer (8+ hours), so make sure you plan ahead. Keep reading for the recipe.

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Pulled Pork and Salt Lick BBQ Sauce

Picked up a pork butt (Strangely named, as it’s actually the shoulder, which is why you’ll also find it labeled as “Pork Shoulder”, or an even more confusing “Pork Shoulder Butt”) to make pulled pork sammiches. I prefer mine topped with BBQ sauce. Turns out my favorite BBQ joint, The Salt Lick, has bottled their magic for all to enjoy. This is not news. The fact that you can get it at your local Central Market, is—at least to me.

Full report on the pork, and it’s butt, to come later this week.

Giada Slowly Takes Over the World

Ah Giada de Laurentiis. How you confound me. You’re pretty, engaging, and just perky enough without being obnoxious, unlike that twit Rachel Ray (yummo = gag me). I’ve tried your recipes with spotty success. (You’re the queen of polenta but your sticky bechamel could be used as grout.) I like you. I just don’t trust you. You seem hellbent on world domination, albeit with a wink, smile, and plate of delicious biscotti in hand. Now comes word that you’ve launched a line of olive oils, balsamic vinegars, sea salts, and Tuscan herb mixes through Crate & Barrel. Fine. Resistance is futile. I give. But could you ask your Sicilian “friends” to do something about Ms. Ray while you’re at it? Thanks.

Best X-mas Gift? Box of Steak

I like giving booze as presents, probably because it’s something I wouldn’t mind getting (hint, hint). Next year, things will be different. The folks gave me the best gift ever: a box of juicy, red, S-T-E-A-K. 18 bad boys are sitting in my freezer. Actually, it’s more like 16 — they go well with purple garlic mashers and glazed carrots.

I’ve had a great strip from Allen Brothers, and heard good things about Coopers Meat Market and Lobel’s of NY. Go buy meat. Now.

It’s Almost January 24th

That’s when we host the second Stainless Steel Chef competition at the Milestone Culinary Arts Center. Listen to this all-star lineup: Tre Wilcox (Abacus), Casey Thompson (Shinsei), Tim Love (Lonesome Dove), Kevin Maxey (Craft), Kelly Hightower (Kavala Mediterranean Grill), and David McMillian (62 Main). Wilcox and Thompson you know from Bravo’s Top Chef competition and Love was the dude that whipped Masaharu Morimoto (can you say Nobu?) on the Food Network’s Iron Chef. That’s some tall talent. Anywhoo, space is very limited and tickets are going fast. Last year’s SRO event was a hoot with Chris Ward (Mercury) taking home first prize. There will be celebrity judges, silent auction, free booze. Need I say more? Oh, go here. See you there.

Baking Bread, Devils on Horseback, Fearing’s, Stephan Pyles…

Updates from over the break:

-Baked bread using mom’s hippie bread book. Hippie’s know their bread.

-Made Devils on Horseback, which despite initial weird looks from a mostly Catholic family, got rave reviews. (If you’re ever in NYC, and want to eat at a restaurant in an alley, try the Devils at Freemans.)

-Attempted Mark Bittman’s “Easiest and Best French Bread” recipe using a food processor. The result was not easy or best. At the end of the day, all I had was a busted Cuisinart (with smoke pouring forth), and crappy dough that wouldn’t rise. So maybe I should have read the previous page that calls for a large enough machine…. I’ll still take a copy of his new Vegetarian book.

-Had drinks with a friend who ate at Fearing’s and Stephan Pyles within a week of each other (he says work was buying). In short, this is how it went:

Went to Fearing’s on a not-so-busy night. I’ve had better service at Black Eyed Pea. Food wasn’t nearly as impressive as the price. Pyles was the opposite. It was packed, the Cowboy Ribeye was fantastic, and the service was the best I’ve ever had.

You can guess where he’ll be going next time. I’ve seen mixed reviews of Fearing’s elsewhere, too. I haven’t been to either…yet.