As of last night, football season is on again, and with the Rangers poised to win the AL West yet again, it’s good times all around for the local sports enthusiast.
And for those who aren’t into sports, there are always food blogs.
Luckily, we all need food to keep from dying, so in that respect, food and football go hand in greasy, sauce-stained hand. Football, of course, means grilling (honorable mention: chicken wings). This season, we’re starting with some lighter fare: salmon burgers. You’ve got until early February to gorge yourself on burgers, dogs, brats and whatever else your inner fan demands. No need to overdo it.
Oh and do yourself a favor and buy beer for the game on Saturday. Kickoff and the start of beer sales on Sundays are, cruelly, at the same time. Don’t become another statistic. Continue reading "Look What I Made: Salmon Burger Recipe"1 Comment »
Celebration Farmers Market: Holleman Farms will return from vacation this week with Red Wattle pork, as well as their standard offerings of fresh eggs and whole chickens. Jerry from Joy Farm will have tomatoes, cucumbers, peppers, and of course, Texas peaches. Get them while you still can. If you notice any of your favorite regular vendors are missing, stop inside the market store. Many of them leave their products for sale when they can’t make it to the farmers market.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Grapevine Farmers Market will be getting some interesting melons in for the weekend. Look for Pecos cantaloupe, locally grown Israeli melon, and orange flesh honeydew. Market Organizer Jack Morehead advises that this year’s Texas peach season started early, and will finish early. Freestone peaches will be here this weekend but not for much longer. Freestone peaches separate from the pit easily. You’re less like likely to tear the meat, which makes them great for grilling, entertaining, or anything you might want a nice presentation for.
325 S. Main Street
Thursday – Saturday, 8:00 am – 4:00 p.m.
Jump for more markets. Continue reading "Farm to Market Report: Weekend of July 21-22"2 Comments »
After doing some produce shopping yesterday, I realized that not only had I not taken advantage of a, so far, plentiful crop of Hill Country peaches, but that the deadline for this post was looming. I didn’t want the SideDish editors to break my kneecaps, so I bought some peaches and got down to work.
Jump for more peach talk. Continue reading "Look What I Made: Grilled Pork Chops with Peach Salsa Recipe"
Here’s another great reason to head downtown during Texas/OU weekend: the folks at DRG (Dallas Chop House, Wild Salsa, Dallas Fish Market) and Downtown Dallas Inc. have teamed up to create the Texas/OU Red River Barbecue Shootout. What is the Red River Barbecue Shootout, you ask? It’s a competition between four pitmasters from Oklahoma and four from Texas on one night followed by a rocking party the next. The dudes doing the cooking are:
Kent Black Keith Jennison
Black’s – Lockhart Elmer’s – Tulsa
Joe Duncan Charles Smith
Baker’s Ribs – Dallas Leo’s BBQ - Oklahoma City
Kelly Duncan Jev Vandegrift
Big Daddy’s – Lavon Van’s Pig Stand – Shawnee
Cliff Payne Joe Wells
Cousin’s – Fort Worth Smokin’ Joe’s Rib Ranch and RV Park – Davis
The competition will take place on October 6. Pitmasters will be cooking their signature St. Louis pork ribs and sauces all day in Downtown’s Main Street Garden (St. Paul and Main Street) for a 7 p.m. special private judging by a panel of food experts, sports industry members, and community leaders. From this “blind” judging (where judges will not know who cooked what recipe and judge only on food) , two winners, one from Oklahoma and one from Texas will be selected. (The panel of judges will be announced in advance of October 6.)
Jump for more.
Hunk on the range, Tim Love, is poised to open Woodshed Smokehouse over near the zoo in Fort Worth. Bud Kennedy over at The Star Telegram has the skinny.
Launch window: late October.
Menu: six to eight meats per day.
Beers: 30, on tap.
Check out his coverage here.
May is National Barbecue Month. As you limber up your flipping wrist in anticipation of the next few weeks, multitask by reading through these BBQ cooking tips from John McLemore’s book, DADGUM, That’s Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming and let us know what he left out. (Sure, some are no-brainers, and some are a little cheesy, but I’m willing to bet there’s a little nugget of new information in there for everyone.)2 Comments »
This week I attended a media lunch at Pho Colonial Authentic Vietnamese Diner on Frankford Rd. in Far North Dallas, and while I’m generally not a fan of fast food, and while Pho may at first look like it belongs under that banner, what owner/creator Khanh Dao has created here has very little to do with the fast food milieu. Think handcrafted pork and shrimp dumplings for $3.50, two large fresh spring rolls for only $3, or Bun (grilled meat over rice vermicelli) for between $6.75 -$9.50. Bonus: the rice noodles that Pho uses throughout the dishes are naturally gluten free, which means you can enjoy a protein-rich feeling of fullness without the bloat.
Dao, a Dallas restaurant veteran and sassy addition to the North Dallas casual dining scene, has chosen to go with the second-nature dishes of her youth. Her signature Pho—so rich and customizable—requires that the eater wield both chopsticks and spoon and packs a low calorie count thanks to grilled meats and clear broth. The combination is as good for an afternoon shopping stop (especially when you’re needing a pit stop after Ikea) as it is for curing a cold. My leftover pho tai chin (thinly shaved beef & brisket in broth with bean sprouts and fresh rice noodles) knocked my hubby’s head cold out of the park by morning.
Best news of all, both locations (Frankford Rd. and the soon-to-open downtown location in the Wilson building) deliver (keep an eye out for their pink mopeds). So you can settle in with some shaken beef or banh mi at home tonight and have enough left over for lunch tomorrow.
As some of you might know, TJ’s Seafood Market is celebrating spring with a series of free seafood grilling demos. Tonight they’re mixing things up a bit by holding the class at the Veritas Wine Room on Henderson, and glasses of wine are half-price for anyone who attends.
Read the FrontBurner post for more details, and feel free to hate on me for not actually liking seafood. I’m just trying to do you fish-loving folks a favor.
For a debutante, last weekend’s Barbados Food & Wine and Rum Festival (featuring, among others, local boy Tim Love of Lonesome Dove and Love Shack) was both a figurative and literal hottie. From searing grills to humidity that felt like getting a big wet one from Mother Nature, heat was both constant companion and inspiration as foodies from all over the world tripped between the Fairmont, George Washington House, and the tony, tony Sandy Lane for demos and tastings by chefs Tim Love, Tom Colicchio, Ming Tsai, Marcus Samuelsson, Anthony Giglio, and Rob Feenie.
Luckily, I took the good camera with me. Jump here for the awesome photo gallery. Continue reading "Barbados Food & Wine and Rum Festival Wraps Up With Tim Love’s Grilled Pickles, Fergus Henderson’s Bone Marrow, and a Nearly Perfect Fish Sandwich"
Steven “Dallas Dude” Doyle stunned the foodie world today by posting this shocking news on his FB page:
I resigned from The Dallas Observer and now full time at the Critic’s Guide that will premiere Monday morning.
The Critic’s Guide is the brainchild of Dave Faries, another dude who quit the Observer. Faries and Doyle will be joined by Mark Stuertz, yet another dude who quit the Observer. Why didn’t Dave just call it Food By Dudes? Critic’s Guide debuts on Monday. I FREAKIN’ CAN’T WAIT.8 Comments »
After months of anticipation, months more of discovery, and a year of of experimentation, Fuego, the small restaurant within a restaurant, has opened inside Stephan Pyles, the restaurant.
For now, Fuego is the most exclusive eating event in town–the menu features a few preparation techniques used by molecular gastronomists combined with cooking and baking in a wood fire oven.
The synthesis of high culinary art combined with the latest culinary science, freshest organic local ingredients, and some iconic foods of the world is now available for you to taste.
Fuego at Stephan Pyles is only open on Thursdays, Fridays, and Saturdays. The small area at the bar seats only four people at two seatings (6:30pm and 9pm). There is no menu (until the end). Chef/owner Stephan Pyles, execuchef, Matt McCallister, and sous chef Danyele McPherson are making some magic. (If you go, ask McPherson what was her grade was waterboarding when she attended CIA.) These three prepare “seven to ten courses” (that is according to the publicity - according to my math the night I ate, there were 14) right in front of the guests.
They describe each one and talk about it with you as you eat. It is an intimate and totally involving experience in which the food stars. If you desire, you can defer judgment over the drinks as well, and have a matched wine (which is sometimes a non-wine beverage) with each course. In that case, a wine waiter effortlessly moves drinks in and out in time with the delivery of the food. At several points, Pyles himself comes by, casting a judgmental eye on the food and talking excitedly about the grander scheme of this experiment.
Enough of the generalities, let’s look at the menu in a little more detail. Continue reading "Fire and Ice: Fuego Opens at Stephan Pyles in Dallas"17 Comments »
Central Market kicks off their celebration, Passport Argentina, today with a ribbon cutting today with the Ambassador of Argentina to the U.S. at the Dallas store around 5:00 p.m. For the next two weeks, all Central Market stores will hold an impressive array of events, tastings, cooking classes, wine specials, and talks and demonstrations with some of the greatest food talents from Argentina.
All of the festivities are listed here. Highlights include a wine dinner tomorrow night (Thursday, May 13, 6:30 – 9:00 p.m.) with winemaker Laura Catena Mendoza (Only a few seats left. HURRY) and an outdoor grilling class with celebrity chef and restaurateur Francis Mallmann (Seven Fires: Grilling the Argentine Way). There are in-store demonstrations and cooking classes for popular foods of Argentina such as empanadas, torta frita, pionono, and grilled meats. It’s all happening all of the time from May 12-25 at all Central Market stores. Eat. Drink. Report. Deets below. Continue reading "Central Market Readies for Passport Argentina"2 Comments »
Last night our editorial intern, Kellyn Curtis, headed over to Central Market for a tough assignment–a cooking class led by, “The Thomas Keller of South America,” Francis Mallman. His recent cookbook, Seven Fires: Grilling the Argentine Way is gorgeous. Here’s what went on at CM on Lovers last night:
1 Comment »
Dallas cooking enthusiasts got a little taste of Argentina Monday night at Central Market’s cooking school. Chef Francis Mallman, one of South America’s biggest culinary stars, prepared three dishes the Argentine way and paired them with some great wines.
Chef Mallman became Argentina’s best-known chef by preparing haute-French cuisine. But he soon got bored and decided to go back to the basics by cooking with wood fire and cast iron – the way the gauchos used to do it. The change paid off. He owns three South American restaurants and has written several cookbooks.
The class entitled Seven Fires/Three Winds started off with a salad. Sounds simple enough, but according to the chef even the simplest things can be difficult to do well. But he made the burnt carrots with goat cheese, parsley, arugula, and crispy garlic chips salad look easy. He paired it with a Trivento Torrontes Select, a crisp wine with flavors of tropical fruit and citrus.
The next item on the menu was a whole boneless rib eye with chimichurri served with a Patagonian potato galette. Chef Mallman pointed out that chimichurri is the most Argentinean sauce for meat. Chefs have tried to make variations of the original, but Mallman says there is only one true chimichurri. He waited until the last minute to coat the rib eye with the sauce so that the two different flavors would remain separate. For this course, he chose a red wine – Trivento Malbec Select.
He finished off the night with burnt oranges and rosemary paired with a Trivento Pinot Noir. This is one of his simplest recipes but the flavors and texture were intense and complex. Warning: don’t attempt this dish indoors – it will engulf the kitchen in smoke.
It’s hard to believe VonGeertsem Butcher Shoppe in Uptown has been open three years. Greg and Kathy Geerts must be doing more than just a little something right, they are adding to their inventory. Besides excellent cuts of corn fed beef, they now offer high quality North Texas Black Angus grass fed beef. 3527 Oak Lawn Ave. 214-219-3700.5 Comments »
Jon Alexis of TJ’s Market is one excitable boy. Jon and his parents Caren and Pete and brother Matthew, run a nifty seafood shop and catering operation in Preston Forest. They are also food nerds, which is a great thing. What does that mean? It means they scour the earth for great products to compliment their seafood. Currently TJ’s is the only retail location in Texas for Sioux-Z-Wow sauce, a marinade you can cook with or just drink by itself. (I made that last part up.) Jon writes:
It’s a dip. It’s a sauce. It’s a marinade. It’s a delicious unique blend of sweet & spicy…think garlic, red chile and caramel.It’s fat free too. Excellent to marinate TJ’s salmon, swordfish, scallops, shrimp, tilapia, tuna and more. Put a tablespoon in your hamburger meat. Mix with olive oil for a salad dressing.
See what I mean about excitable? Geezer alert: His pitch reminds me of this. Oh, those were the days.1 Comment »
SURPRISE, Ariz.–SideDish is a food-oriented blog, so I won’t go into the finer points of Nolan Ryan’s baseball career. The other day I sat down with the retired hard-throwing right-handed pitcher to talk about something other than baseball. We talked about cows.
The eight-time MLB All-Star has been a rancher for most of his life. When he isn’t busy being the President of the Texas Rangers, he’s moving cattle on one of his two ranches. In between, he sits in a board room, discusses global meat markets, and makes decisions for his company Nolan Ryan’s Guaranteed Tender Beef.
SideDish: When you were playing baseball, did you dream of being a meat purveyor?
Nolan Ryan: I’ve been in the cattle business for 35 years. I guess I’ve had the meat company for—hey, don’t hold me to it, but it’s been about six or seven years. I can’t say I really thought about getting into the meat business. I was much more involved on a day-to-day basis, you know all the marketing, before this job (President of the Rangers) came along. So now I head down [to the ranch] when the team goes on the road.
SideDish: So is pitching the beef business difficult?
Nolan Ryan: I really like the ranching part but when you first get on the producer’s side, you think you know what goes on in the end product. But until you get into that side of it, the marketing of the product, you find you really have to want to be in the business. You have to learn about what drives the demand for the end product. It’s a tough business. We’re going through a horrible drought right now, the worst in 35 years.
SideDish: Tell us about your cows and products.
Nolan Ryan: I’ve run personally myself 2,000 [cattle]. But the company has cattle from other programs and producers. We have five feed lots in South Texas, one in North Texas, and one in California. We use a composite Beefmaster and breed them with a red or black Angus depending on what we need. We graze on grassland and with grains harvested by area farmers and we don’t use added growth hormones or antibiotics during the last 100 days of the feeding period. We never feed meat by-products of any kind.
SideDish: I understand all of the burger stands at Rangers Ballpark in Arlington use your beef. I hear there are plans for a new, expanded concession area with tables and chairs that will feature more options.
Nolan Ryan: [Looks down at the ground, smiles, and shakes his head] Yes, they’re in the process of opening a new stand, a grill–a kind of destination type place with different products. I haven’t seen the final menu yet. I’ve got a lot on my plate.
Ryan’s beef is available at Kroger’s and other stores and restaurants in the Southwest. Here is more info on cuts and quality. Ryan’s new eatery at the Ballpark will debut on April 6th. I’m waiting for details from non-baseball PR types. (Photo courtesy of Nolan Ryan’s website.)
Here is a link to an insane, in a good way, bacon creation. Would somebody make this over the weekend and send a report with pictures? Thank you. (And PK.)2 Comments »