| Issue No. 772: April 2019 |
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| Photo Credit: Beef Loving Texans |
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| 4 Tips for Cooking the Perfect Brisket |
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| A traditional Passover brisket is braised in the oven in a savory tomato broth with a medley of root vegetables. For Texans, we know smoke is the best way to flavor a brisket. If you’re looking for a break from tradition this year (or just itching to break out your smoker this weekend), check-out these 4 tips for A DIY smoked brisket from Pitmaster Miguel Vidal of Valentina’s BBQ in Austin. Recipe HERE! |
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| Photo Credit: Toulouse Cafe and Bar |
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| What We’re Drinking: French "77" |
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| This sparkling cocktail from the Toulouse Cafe and Bar in Austin is a playful spin on a classic French 75. Served in a stout coupe glass instead of a tall champagne flute, elderflower liqueur, grapefruit and lemon juice are shaken, strained and then topped with bubbly Prosecco. Get the recipe HERE! |
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| Photo Credit: BIRD Bakery |
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| This weekend, we pay a visit to one of my favorite neighborhood bakeries in San Antonio: BIRD Bakery. We dig into the enormous Monster Cookie that’s packed with peanut butter, hearty oats and chunks of chocolate. Next, we head to the Texas Honey Ham Company in Austin for you guessed it… sizzling honey-glazed ham! One of my favorite dishes? The hearty Hambone Soup made with seven varieties of beans simmered in an unctuous whole ham bone broth! Lastly, we stop in Houston at the bustling breakfast joint, Pecan Creek Grille. Don’t skip the over-the-top eggs and housemade chorizo sausage served with all the fixings. You do not want to miss any of it! |
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| | | Goodtaste with Tanji 2010 - 2019 |
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