Grilled pineapple and fresh mint and strawberries combine with tangy lemon and a bit of hot pepper flakes to make an interesting salsa for this heart healthy grilled chicken. Method: Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill […]
Feel the passion this Valentine’s Day, thanks to the good folks at Olivette at The Houstonian. Their Passion Fruit Panna Cotta was a sensational hit last year. I don’t often eat dessert unless it’s chocolate, but I have to say this one gives chocolate a run for its money! The zesty, exotic flavor blew me away. Watch how it came together in the video above. It’s surprisingly easy to prepare.
I don’t often rave about desserts that aren’t chocolate…but I’m passionate about this one! One taste and you’ll see why. It comes from the Houstonian’s Pastry Chef Catherine Rodriguez. BTW, The Houstonian not only has a pastry chef, but an entire pastry staff!!
If you’ve come to the Fork in the Road, then you’ve come to the right place! It’s a real party at H-E-B’s Montrose Market location and their terrific gourmet food truck. Chef Sheryl whipped up some curbside delicacies for me, including a prime burger made with chunks of blue cheese, fresh parsley and her signature secret seasoning.
This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo.
The San Antonio River Walk is an incredible destination this time of year. And if you visit this treasure, you MUST try this new menu item at Boudro’s. This Niman Ranch Pork Chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo.
This sounds like a yummy recipe…perfect for a good brunch throughout the holidays!
Leave it to Chef and owner Bruce Auden of Biga on the Banks to create a symphony of flavors for your tastebuds. This scallops dish with a jerk seasoning and pineapple salsa is delicious.
A treasure trove of antique recipes is tucked away into the stacks at the University of Texas San Antonio Library’s special collections.
Thumbing through the books is fascinating even if you aren’t fluent in Spanish. It’s obvious by the sketches and ingredients that ‘food’ translated in any language means ‘love’.