The Flavors of Texas Holiday Edition 2024

The Flavors of Texas

Photo by: Rosebelly Coffee

A Word from The Flavors of Texas Team

Something magical happens around Christmas each year. People are nicer. Folks smile at each other. I think they even like each other a little more! It really is the best time of the year! I hope you feel that love and joy in your heart. I hope you get to spend time with your friends and family while perhaps dining at a great local restaurant. But we also know that sometimes it is better to stay home to enjoy your loved ones.It is for this reason that we put this magazine together. Our restaurant friends have graciously donated these recipes. We really want them to be useful to you and we hope you not only make them but save them to enjoy again and again. On behalf of San Antonio Restaurants and The Flavors of Texas, Merry Christmas and Happy New Year! Alan and Beverly Williams

The holidays are a beautiful time of year, filled with opportunities to create lasting memories with loved ones. Whether you're gathering around the table at your favorite local restaurant or bringing out your inner chef with amazing recipes from local chefs and restaurants, there's something special about sharing a delicious meal together. This season let's celebrate the joy of good food and great company. Support your local eateries and savor the flavors they have to offer or try your hand at recreating their dishes at home. Either way, you're sure to create moments that will be cherished for years to come. We hope you enjoy the Holiday Edition of The Flavors of Texas Magazine! Jim and Susie LaFredo!

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A FEW OF OUR FAVORITE HOT DRINKS RECIPES

12 to 15 servings

PONCHE NAVIDENO (MEXICAN DRINK: CHRISTMAS PUNCH)

By: Chef Stephannie Beyers

This Mexican drink is usually prepared for the posadas, which are the festivities of the nine days prior to the arrival of Christmas, and even from the pre-posadas.

1 lbs Tejocote

1 lbs Apples chopped

1 Piloncillo cone or 12oz of brown sugar

1 Cinnamon stick

½ cup dried hibiscus flowers, rinsed and drained.

4 Whole cloves

3 Star anise

1 lbs Sugar cane sticks

9 dried prunes choped

1 lbs guavas sliced in fourths

4 Mandarins, sliced

1 cup Pear chopped

½ cup of raisins

1 cup of Tamarind pods peel

Rum to taste

Heat 12 cups of water in a large pot in medium heat. Bring to a boil. Add piloncillo, cinnamon, cloves, star anise, tejocotes cut in fourths, and hibiscus. Reduce heat to medium-low and simmer.

Add apples, pears, tamarind pods, sugar cane, prunes, and raisins Simmer for 20 min.

Add guava and mandarin. Simmer for 5min.

Serve hot and add some rum. Enjoy with family and friends!

CREAMY MEXICAN HOT CHOCOLATE

Creamy and rich, this Mexican hot chocolate is made with a pinch of cayenne pepper for some kick!

INGREDIENTS

4 cups whole milk

2 Tbsp cocoa powder

4 oz bittersweet chocolate , chopped

7 oz sweetened condensed milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

OPTIONAL TOPPINGS:

marshmallows (regular or mini)

whipped cream

pinch of cinnamon

drizzle of chocolate sauce

grated chocolate

INSTRUCTIONS

To a large saucepan, dutch oven or stockpot, add all ingredients and heat over MED heat. Whisk as it heats, to combine all ingredients until smooth. Bring to a low boil, then reduce heat and simmer for 35 minutes.

Pour into mugs and top with desired toppings. We recommend whipped cream, grated chocolate, and a sprinkle of cinnamon.

Recipe makes approximately 4 1/2 - 5 cups of hot chocolate.

FOR A BOOZY MEXICAN HOT CHOCOLATE:

Add a shot of tequila (or your favorite liquor) to a mug full of hot chocolate and stir to combine.

Orange-Maple Warm Old-Fashioned

INGREDIENTS

1 demerara sugar cube

2 dashes cardamom cocktail bitters

½ ounce Grand Marnier or another orange liqueur

1 ounce maple bourbon

1½ cups boiling water

Orange slice or twist and cinnamon stick for garnish

INSTRUCTIONS

In a coffee mug, muddle the sugar cube with the cocktail bitters. Stir in the Grand Marnier and maple bourbon.

Stir in the boiling water.

Garnish with the orange slice and cinnamon stick.

Peppermint White Russian Mocktail

Ingredients

To Rim The Glass

4 tablespoon chocolate syrup

4 tablespoon candy cane crushed

8 ounces espresso or strongly brewed coffee

4 ounce tonic water

4 tablespoon peppermint syrup recipe here

4 ounce half and half

½ teaspoon vanilla extract

Garnish

4 mini candy cane

Instructions

Rim the Glass

In two shallow plates, add chocolate syrup to one and crushed candy canes to another.

Roll the rim of the glass into the chocolate syrup and then the crushed candy canes. Freeze for 5 minutes.

Stir together espresso or strongly brewed coffee, tonic water, vanilla extract, and peppermint syrup. Add to your chilled glass.

Top with half and half and gently stir.

Garnish with a mini candy cane and sip!

How to make a Peppermint White Russian with alcohol:

2 ounces of vodka

1 ounce coffee liqueur

1 ounce peppermint vodka or peppermint simple syrup

1 ounce half and half

NOTE: Prepare the recipe as written above.

Mulled Wine

Ingredients

Square of cheesecloth and length of kitchen twine

6 whole cloves

2 cinnamon sticks, plus additional for garnish

2 whole star anise

1 (750 mL) bottle of dry red wine

1 orange, sliced (leave the peel on)

2 tablespoons brown sugar or to taste

Instructions Make a pouch with the cheesecloth around the cloves, cinnamon, and star anise. Tie with the kitchen twine and add to a large saucepan. 1.

Add the wine, orange slices, and brown sugar.

3.

2. On medium-low heat, bring to a simmer. Reduce the heat to low and simmer for at least one hour and up to three hours to allow the flavors to blend, stirring occasionally.

4.

Pour into mugs and garnish with cinnamon sticks and additional orange slices, if desired.

Cherry Slaybell

INGREDIENTS

1 oz. Vodka

.5 oz. Cherry Brandy

1 oz. Chocolate liqueur (I used Borgata Classic)

1/2 teaspoon Luxardo cherry syrup

1.5 oz. Half and half

INSTRUCTIONS

Shake with ice and strain into your favorite coupe style cocktail glass.

Garnish with Luxardo cherries and shaved chocolate.

Recipe by: Donna Legendre

Hofmann

Admin:

San Antonio Restaurants Kitchen Talk

Craving Brunch?

Craving brunch in San Antonio? We got you.

by: Flavors of Texas Contributor Lexi Hazlett

Many people want to start their day with some fluffy pancakes, warm biscuits, a crisp coffee and maybe even a sweet treat at the end of the meal (or beginning – we don’t judge). So, we’re listing five go-to restaurants for breakfast and brunch cravings.

Warning: these are too good to not visit.

Bobbie’s Southern Kitchen

Serving the San Antonio area since 1972, this restaurant has a massive reputation for being a tourist destination and family tradition for locals. Their brand continues to expand as they will continue serving the south side on 1922 Goliad Road in early 2025. But right now, you can visit them in north San Antonio on 606 Embassy Oaks.

We recommend:

Full Belly Cafe + Bar

With now two locations serving San Antonio, this place is known for their massive cinnamon rolls. Scratch-made and hand-dipped in that gooey brown butter cinnamon mix, people line up to eat here. But if you’re craving a full on plate of grub, we have you covered.

We recommend:

● Hobo Wagyu Meatloaf with red mashers, onion strings and bourbon demi on toast

●Blackened Shrimp & Grits with garlic spinach, honey chill tomato sauce and cheesy chipotle grits

● Soon to be Famous Fried Chicken Crispy which is a boneless breast & bone-in thigh paired with mustard green beans and corn pudding

They’re located on 4212 McCullough Ave in Olmos Park AND 427 N Loop 1604 W Suite 202 on the north side.

Box St. All Day Brunch

Also expanding to two locations in San Antonio, it’s no surprise why this brand is massively popular. They’re deemed as the “buzziest brunch” spot, offering brunch all day with signature cocktails and an espresso bar containing elite drink offerings. We recommend:

●Cereal Milk Waffle with fried ice cream, fruit loop crumble and dulce de leche drizzle. You can also add panko or hot fried chicken.

● Breakfast Sandwich with a house-made milk bun stacked with a scrambled rosette egg, hashies, American cheese and spicy mayo

●Steak-Eggs & Frites with some carmalized aioli and an arugula salad

You can head downtown to visit them on 623 Hemisfair Boulevard or drive over to La Cantera on 17038 Fiesta Texas Drive.

The Hayden

If you’re picturing an old school diner with a delicatessen soul, you’re probably already envisioning the layout of this iconic spot.

Known for elite menu offerings and authentic hospitality, this place has secret family recipes that are a must-try.

We recommend:

● Barbacoa Omelette with a 3-cheese sauce and green hatch salsa served with breakfast potatoes

●Meatloaf Dinner with stewed tomato gravy and mashed potatoes, as well as green beans

● Th P t i

Grey Moss Inn

More of a hidden gem in the city of Grey Forest established in 1920, the legacy continues to live on under the leadership of two sisters who have created a new menu worth trying.

They have some of the fluffiest hot cakes in the area. You almost have to see it to believe it. Other than this dish, we recommend:

● Chilaquiles Verdes o Rojos with crispy homemade tostadas and shredded chicken paired with crema and queso fresco served with two eggs

●Huevos Divorciados with two eggs served over grilled corn tortillas, one topped with ranchero sauce and the other with our homemade green salsa

●Cortadillo de Res which is their version of carne guisada containing tender cuts of beef

Holiday Recipes

FEATURING RECIPES FROM LOCAL CHEFS &

RESTAURANTS

You’ll Love Starters

Max & Louie’s NY Diner and Melvin’s Recipe by

Drew Glick, owner

Max & Louie’s New York Diner and Melvin’s serve generous portions of comfort all year long, and especially during the holidays.

This flavorful, hearty soup goes well with crusty rye bread, and will leave you feeling as warm as a loving hug from your grandmother. It’s a family recipe that brings me memories of happy aromas during visits to my bubbe’s house. She’d be so pleased to know it has become a fan favorite at the diner too.

We pride ourselves on offering an expansive menu with something for everyone, and this recipe is easily adaptable at home. Even carnivores can make it their own by adding diced ham.

Although Bubbe Ray would certainly tsk-tsk at that.

Bubbe Ray’s Split Pea Soup

Ingredients

1 lb dried split peas, rinsed and sorted

3½ qt water

1 chicken consommé cube (omit for 100% vegetarian version)

2 medium yellow onions, diced

6 stalks celery, diced

1 lb carrots, peeled and sliced

½ lb zucchini, sliced (about 2 medium)

½ lb yellow squash, sliced (about 2 medium)

½ lb sweet potatoes, peeled and diced

2½ tsp salt

1 tsp sugar

½ tsp ground black pepper

Method

Bring water and peas to a boil. Skim off any white foam as peas come to a boil. Reduce to a simmer and cook, uncovered, for 1 hour.

Stir in remaining vegetables and simmer for an additional 1½ hours. Add salt, sugar and pepper and stir to be sure the salt and sugar dissolve. Remove the pot from the heat and allow to cool before using an immersion blender to mix into a smooth texture.

Chef Mike Behrend Green Vegetarian & Earth Burger

Our culinary roots lie deep in the heart of Texas, Green Vegetarian Cuisine has created really good food that happens to be plant-based.

We’ve taken the best of Texas cuisine creating a menu that both hungry herbivores and plant-based-curious burger lovers will enjoy.

In addition to our “meaty” options, there are tons of menu items that are naturally plant-based — and prepared in a way that will make them your favorites in town, such as our grilled cheese, voted best grilled cheese in San Antonio year after year. Want to be a true texan? check out our deep-fried dill pickle spears or cauliflower hot wings. Have a sweet tooth? finish (or start, if that’s how you roll) with vegan house-baked cupcakes and cookies.

Earth Burger, the popular plant-based drive-thus offering a better-foryou take on fast food for those on the go is part of our story on being a true leader in the plant-based scene.

Stop by Green Vegetarian restaurant at the Alamo Quarry Market and let our warm and friendly staff make you a believer in our really good plant-based foods!

Veracruz Black Bea

Ingredients

• 1 Yellow Onion

• 2 Scallions

• 15 oz. Black Beans

• 1 Roma Tomato

• 1 TB Southwest Spice B

• 1.5 oz. Tomato Paste

• 1 TB Tex-Mex Paste

• 2 cups Veggie Stock C

• 1⁄2 cup Cheddar Chees

• 2 TB Sour Cream

• Cilantro

• Salt

• Pepper

• Tortilla Chips

Instructions

Dice the yellow onion, scallions and Roma tomato. Set aside.

Drain and rinse the Heat 2 teaspoons of cooking oil in a large pan over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.

Add the diced scallions and cook for another 1-2 minutes.

Stir in 1 tablespoon of Southwest spice blend, 1.5 ounces of tomato paste, and 1 unit of Tex-Mex paste.

Cook for about 1 minute, until fragrant.

Add 15 oz. black beans, Roma tomato, and 2 cups of veggie stock concentrate to the pan.

Stir to combine and bring to a simmer.

Cook for about 5-7 minutes, until the mixture has thickened.

Season with salt and pepper to taste.

Sprinkle with 1⁄2 cup of cheddar cheese.

Top with a dollop of Sour Cream

Sprinkle Cilantro on top

Serve with tortilla chips

Chef Leo Davila

Owner/ Executive Chef, Stixs & Stone

Proudly born and raised in San Antonio, Texas, Chef Leo Davila understands the importance of San Antonio cuisine. Davila is of Mexican and Chinese descent, which lends to his unique flavor profile of sweet and savory dishes, a marriage of the two cuisines.

In spring of 2021, Davila opened his first brick and mortar, Stixs & Stone, an Asian and Tex-Mex fusion restaurant. Chef Leo became well-known for his unique flavor combinations and eye-catching twists on San Antonio staples. His widely recognized Big Red & Barbacoa taco encompasses his childhood in a taco. The heirloom nixtamalized masa is infused with Big Red soda, giving the masa it’s distinct red hue.

Chef Leo is a Food Network Alumni, he competed on ‘Big Restaurant Bet’ and placed in the top 5. Chef Leo states, “Representation matters, it is surreal that someone like me is featured on a major network”. Davila is recognized by Texas Monthly Taco Editor, Jose Ralat, as one of the top 25 new(ish) taquerias highlighting his phenomenal tacos and fusion creations. In 2023, renowned San Antonio Food Critique Mike Sutter listed Stixs & Stone as one of the Top 25 Mexican restaurants in San Antonio.

San Antonio is recognized as a creative City of Gastronomy by the United Nations Educational, Scientific, and Cultural Organization, UNESCO, becoming the 2nd city in the United States to receive this distinction. In June 2023, Chef Leo Davila was selected by the San Antonio UNESCO Creative City of Gastronomy selection committee to represent San Antonio for the next two years on a local and global scale.

Wonton Soup Recipe

This recipe is definitely non-traditional. My great aunt makes this every Christmas for the family. This year I’ll be keeping our family tradition alive by making this soup for our family. Please enjoy!

Ingredients

·Wonton Wrappers – 50 each

Wonton Filling

·Ground Pork – 8 oz.

·Shrimp, peeled & deveined rough chop, 8 oz.

·Ginger, finely grated – 1 Tablespoon

·Garlic, finely grated – 1.5 Tablespoons

·Green Onion, finely chopped - 4 Tablespoons

·Low Sodium Tamari or Soy Sauce – 1 Tablespoon

·Chinese Cooking Wine (Shaoxing Wine) – 2 Tablespoons

·Kosher Salt – ½ Teaspoon

·Sesame Oil – 2 Tablespoons

Broth (Serves 2 – 3)

·Chicken Broth – 3 cups

·Garlic Cloves, smashed – 3 each

·Ginger, sliced – ½” piece

·Low Sodium Tamari or Soy Sauce – 2

·Granulated Sugar – 2 teaspoons

·Chinese Cooking Wine – 2 Tablespoon

·Sesame Oil – 1 teaspoon

For Serving

·Green Onion, cut on the bias – 3 stalk

·Bok Choy, quartered – 3 each

WONTONS:

1.Place Filling ingredients in a bowl. Use a potato masher to mash until smooth. Do not over mash, small chunks for the shrimp are good for texture.

WRAPPING:

1.Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in smaller batches until you get into a rhythm. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.

2.Place wrapped wontons into a container with a lid as you work (so they don’t dry out).

COOKING/FREEZING:

1.To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.

2.To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes.

BROTH:

1.Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if left over from Wonton filling.

2.Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using.

3.If using vegetables, blanch in the soup broth and place in serving bowl.

ASSEMBLE SOUP:

1.Place in serving bowl with cooked wontons and blanched vegetables.

2.Ladle over soup. Serve!

DISCOVER THE MAGIC OF PREMIUM GEORGIAN WINES...8,000 YEARS IN THE MAKING

DISCOVER THE MAGIC OF PREMIUM GEORGIAN WINES...8,000 YEARS IN THE MAKING

NIKA - Anapea, founded in 2014 by Khatia and Gocha, revives the rich viticulture traditions of 19th-century Kakheti with passion and authenticity. Their "Nika" dry red wine, crafted from 14 rare Georgian varietals, is a testament to this mission, fermented naturally in Qvevri to preserve its unique character.

The 2022 vintage boasts delicate wildflower and fruit aromas, a balanced 13% ABV, and six months of skin contact for a truly refined profile. Best served at 55-60°F, this wine invites you to explore the legacy of Kakheti’s ancient winemaking in every sip.

SESIKELI RKATSITELI - Nestled in Georgia's renowned Kakheti region, Sesikeli Winery is a family-owned gem led by Simon Sesikashvili and his son Goga. With an exclusive annual production of just 5,000 bottles, their handcrafted wines honor the ancient traditions of Qvevri fermentation.

The 2018 Rkatsiteli Dry Amber wine captivates with aromas of honey, walnut, dried fruits, and flowers, delivering a natural elegance with a balanced 13% ABV. Six months of skin contact enhance its complexity, making it a true testament to Georgia’s winemaking heritage. Best served at 50-55°F, Sesikeli offers an exceptional experience from the birthplace of wine.

DISCOVER THE MAGIC OF PREMIUM

GEORGIAN WINES...8,000 YEARS IN THE MAKING

PURPLE LABEL - Pery Wines redefines wine culture with their inclusive and modern approach, adding vibrancy to everyday life. The "Purple Label" dry red, crafted from Georgia's iconic Saperavi grape, showcases a 2022 vintage with rich flavors and a balanced 13.5% ABV.

With 25 days of skin contact, it offers a fullbodied, expressive profile that’s approachable for all. Best served at 55-60°F, this wine is perfect for any occasion, embodying a lively celebration of Georgian winemaking.

39 QVEVRI CHINURI - 39 Qvevri is a stunning dry amber wine crafted in the picturesque village of Bitsmendi, just north of Tbilisi, Georgia. Made from the Chinuri grape and fermented in traditional Qvevri clay vessels, this 2020 vintage captures the essence of Georgia’s 8,000-year-old winemaking heritage.

With vibrant notes of lemon and grapefruit, a rich amber hue, and six months of skin contact, it offers both depth and elegance. Perfectly balanced at 13% ABV, it’s best enjoyed at 50-55°F, making it an exceptional choice for pairing with meals or savoring on its own.

Chef Frederick Costa Frederick’s Restaurant &

Frederick’s Bistro

Chef Frederick was born in Vietnam and moved to France as a child. He grew up working with his parents at their highly acclaimed gourmet restaurants in both countries. He learned early on the secret recipes of his Mother and the need to care for customers from his Father.

Frederick has been in San Antonio since 1984 when he helped open L’Etoile in 1985 and began his love affair with his new hometown, San Antonio. He opened Frederick’s Restaurant in the year 2000 and in 2009 added a more casual version of his concept, Frederick’s Bistro.

After working in the family restaurants for many years, Frederick sought formal training at the Flo Brasserie in Paris. From there he came to the United States and to San Antonio. After several years with L'Etoile, Frederick sought to blend the flavors and diverse cultures of the lands he grew up in.

His parents operated both French and Indochinese restaurants and the fusion of both cuisines intrigued him. The result has been a dining experience that has become legendary for area residents and visitors.

Growing up, tamale making meant a houseful of family talking, laughing, gossiping (ha!), music and spending the day together making dozens and dozens of tamales, with the evening’s result being a huge, steaming pot. One of my best memories was the ‘salsa’ competition between my Dad and Mom. Dad’s being more traditional and Mom’s coming from her humble childhood. I adopted my Dad’s recipe, tweaked it and turned it into a roasted salsa. Over the years, this has become our family’s favorite. I hope you make it and enjoy it on your holiday favorites!

Dad’s Salsa (Susie’s roasted version)

Ingredients

Olive Oil or Avocado Oil (enough to brush over vegetables & peppers)

3 whole Jalapeño or Serano peppers (If you want a less spicy version, I will add 2 whole jalapeño and 1 whole Poblano pepper, my choice because I love the roasted bl t t )

1 large red onion, cut into quarters

8 Cloves of Garlic, peeled

12 Plum Tomatoes (halved and seeded)

Kosher Salt (to your taste)

4 limes, juiced

½ cup of fresh Cilantro Leaves

Instructions

1.Layer peppers, onion quarters, garlic and tomatoes on a sheet pan and brush with oil.

2.Broil the vegetables until they have a nice char (this could take 5-10 minutes depending on the size of your vegetables).

Charring the vegetables gives the salsa a slightly smoky flavor.

*Keep in mind, the garlic will char quickly, so you may need to pull them sooner than the rest.

3.Allow the vegetables to cool

4.Once cooled, add roasted peppers, onion, garlic, tomatoes, lime juice, cilantro and salt to a blender.

5.If you have a pulse function on your blender, use this, checking after each pulse until your salsa reaches the consistency you enjoy. Taste frequently and add salt as needed until it is how you like it!

Wine for the Holidays On a Budget!

Ahhh the holidays … that time of year when the dinner tables are overflowing with TikTok-discovered hors d'oeuvres, the ugly Christmas sweaters get their time to shine and twinkle, aaand it’s the time when your paycheck seems to disappear faster than a snowman in San Antonio. Am I right?!

While I unfortunately cannot shrink your holiday gift shopping list, I can help save you some money when it comes to the holiday wines you’ll be needing. Whether it’s a bottle of wine to thank your kid’s fifth grade teacher, the case of wine you need for that ugly Christmas sweater party you’re throwing, or the wine bottles you’ll need to drink on weekday nights to help you get through the holiday mayhem, I got you.

So grab your Stanley cup of spiked hot cocoa and let’s go on a little field trip to the ‘adult’s version of a candy store’, a.k.a Total Wine. Here is my list of wines that are Rockin’ Around the Christmas Tree and they are all between $11 and $13 a bottle. You’re welcome.

If you like...

Bubbly, try this magnum ( 2 bottles worth) of french sparkling wine, perfect for NYE!

Amour de Paris Brut Sparkling 1.5L$12.99

Pinot Grigio, try the Soave grape, also from Italy: Montresor Soave Classico - $11.99

Red Blends, try a Portuguese red blen

Eminente Red Blend Reserva - $11.99

Cabernet Sauvignon, try a bold version of the Tempranillo grape from Spain: Uro Toro La Enfermera Tempranillo - $11.99

Sweet Red Wine, try this red blend from California: Witching Hour Sweet Red Blend California - $10.99

Sauvignon Blanc, try the Verdejo gra from Spain, they’re like cousins: Latitud 42 Rueda Ecológico Verdejo$11.99

Unoaked Chardonnay, try the dry version of the Chenin Blanc grape from France: Bougrier Chenin Blanc - $10.99

Pinot Noir, try the Barbera grape Italy: Cren della Lepre Barbera DOC - $

So now that I saved you a ton of money at the corporate chain store (not by switching to Geico), let’s remember it’s important to show some love to our local wine businesses too!

Maybe you’re meeting the future in-laws for the first time this holiday season and need to impress them, maybe you're overdue for wine night with your high school besties, or maybe you need a creative idea for a holiday gift certificate gift.

Whatever the reason for the season may be, here are a few of my current recommendations:

Sweet White Wine, try this white blend from France: Cambos Feret Delices Les Buissons White Blend - $11.99 Rooted 210 Urban Winery 623 Hemisfair Blvd STE 106, San Antonio, TX 78205 (210) 239-9763 https://rerootedwine.com/ An urban winery in the heart of Hemisfair park! They feature Texas wines on tap and by the bottle. They also have an amazing growler refill wine club you should check out! Try their 2022 Re:Rooted: Petit Verdot, it just won ‘Best of Show Texas Red’ and received a Double Gold medal at the San Antonio Rodeo International Wine Competition! It is the first time a wine on tap and an eco-friendly packaged wine has won this top award!

Geraldine’s Natural Wines

5005 Broadway, Alamo Heights, TX 78209

210-426-7428

https://shopgeraldines.com/

Geraldine's Natural Wines is a brand new neighborhood wine shop in Alamo Heights that focuses on wines/products with a purpose: natural, locally produced, sustainable, organic or biodynamic. In addition to wine, they also sell craft beers, non-alcoholic beverages, assorted gifts and candy.

Wine 210

6387 Babcock Rd #2, San Antonio, TX 78240

Phone: (210) 277-0596

https://www.wine210.com/

Wine 210 is a family-owned neighborhood wine bar (Babcock/Prue) where great wine meets great company! Featuring wines from around the world in a cozy, inviting atmosphere, they know how to have a good time! Rotating events like wine tastings, karaoke nights, sangria making classes, themed flights, fun brunches, etc!

The District - Leon Valley 6904 Bandera Rd Suite 5, Leon Valley, TX 78238 Phone: (210) 233-9008

https://thedistrict0688.s4shops.com/

The District - Leon Valley, a new hidden gem in Leon Valley, with curated selections of wine, small plates, charcuterie & beer. Chef & co-owner, Edmund Perez (retired, 21 years of service) is only the second Army soldier to graduate from the prestigious Culinary Institute of America Pro Chef Level II program. He also competed at the IKA World Culinary Olympics on the US Army Culinary Arts Team. You’re not only in for good wine times, but for a culinary treat like no other! P.S. A wine-filled brunch here is not to miss!

About The Author:

Cecilia Barretto has been studying wine since 2002, the wine bug bit her when she was 18! She lived in Burgundy, France for three years to pursue her Masters Degree in Wine Business.

She is one exam away from completing the top level Wine & Spirits Education Trust (WSET) Diploma Certification. She owns a Wine Edutainment business here in San Antonio, TX which includes hosting private wine events (residential & business) as well as teaching wine certifications and consumer wine courses.

You’ll Love SavoryRecipes

From a small 12 table restaurant to 20 restaurants and growing, we’ve built a friendly, fun and caring company that puts people first. All people. We set out with three driving passions; the first – To serve great seafood and made from scratch recipes at affordable prices. There’s a mystique about seafood and we want to honor and preserve that.

Our second passion – To be the best job a Team Member ever has. Whether a person is seeking a career with us, or just a part-time job, our intent is to create an inclusive culture that puts our Team Members first. We treat them with respect, integrity, and professionalism and we do it with a hug and a smile. We hope those skills and values are carried on by our Folks – wherever they go.

Our third passion – We want everyone (Team Members and Customers) to feel better about life after they leave our restaurants than before they came in.

Whether we open 3, 30 or 300 restaurants, we will continue to grow our family of restaurants as long as we are having fun, investing in our culture, enjoying the people we work with and serving great food & drinks to great Customers. And not taking ourselves too seriously, either!

Thank you for checking out our website. We hope you will come and check out one of our stores. Or better yet, come work with us! We’re still having fun and we’re still growing!

Lovett and Bill Bayne https://fishcitygrill.com/

Oyster Stuffing - Shelf Life: 3 days

Ingredients

Pan Spray

Butter

Cremini mushrooms, sliced 1/4in thick

Yellow Onion, small diced

Shucked Oysters, 16 oz

Baby Kale, rough chopped

Kosher Salt

Pepper, café ground

Eggs 5 ea

Heavy Cream 1.5 cups

Worcestershire sauce 1 tbsp

Garlic, chopped 2 tbsp

Parmesan cheese, grated ½ cup

Sage, chopped 2 tbsp

Rosemary, chopped 2 tbsp

Thyme , chopped 2 tbsp

Parsley , chopped 2 tbsp

Bread, cut into 1" cubes ½ lb

Procedure

1. Preheat oven to 325 degrees.

2. Pray a 9X9 baking dish, coating all sides and bottom very well.

3. In a sauté pan over medium high heat, add 4 oz of butter and melt.

4. To the sauté pan add mushrooms, onion, kale salt, pepper. Cook until onions are golden and fragrant. About 3 minutes.

5. Strain the liquid from the oysters. Add to the saute pan and continue to cook for 3 more minutes.

6. Pull sauté pan from heat and allow to cool.

7. In a large mixing bowl, whisk the eggs so that the yolks and white have completely combined.

8. Add to the eggs: heavy cream, Worcestershire, garlic, parmesan, sage, rosemary, thyme, and parsley. Mix until completely combined.

9. Add the sautéed Oyster mix and combine.

10. Fold in bread cubes and completely coat the bread. Allow the bread to soak up the mixture for 20mins.

11. Mix the bread up again. Making sure all bread has been complete soaked and filling is evenly distributed.

12. Pour into prepared baking dish. Do not smash the bread. You want there to be chunks of bread.

13. Bake in 325*F oven for 45 minutes.

14. After an hour check the bread pudding, internal temperature of 175*F.

15. Remove from oven, and serve!

Your Slice of Italy in San Antonio

Welcome to PoPo Pizzeria Trattoria, where our story is as rich and warm as our Italian dishes. Our journey began with a love for traditional Italian cooking and a desire to bring the heart of Italy to San Antonio. From our first location at 18866 Stone Oak Parkway to our expansions on Huebner Road and Texas 151, we've grown but stayed true to our roots. Every pizza, pasta, and dish we serve is a nod to our heritage and a promise of quality.

Our family-run restaurant has always been about more than just food. It's about the memories we create with every meal. Since opening our doors, we've welcomed locals and visitors alike, treating everyone as part of our extended family. Our passion for Italian cuisine is matched only by our dedication to making each visit special. Whether you're here for a quick bite or a family celebration, you'll feel at home with us.

At PoPo Pizzeria Trattoria, community is at the heart of what we do. We've grown alongside our neighborhoods in San Antonio, building relationships that go beyond the dining table. Our customers are our friends, and many of you have become like family. So come on in, relax, and enjoy a slice of Italy right here in San Antonio. Whether it's your first visit or you're a regular, we can't wait to serve you. From our family to yours, welcome to PoPo Pizzeria Trattoria!

https://popos.co/

Penne alla Boscaiola

6 oz Italian sausage, chopped

2 sliced pancetta, shopped

1/2 cup mushrooms, sliced

1/2 cup onions, chopped

2 Tbsp extra virgin olive oil

Shot size of vodka

1 cup marinara sauce

1/4 c heavy cream (adjust cream to your liking)

2 cups penne pasta

Salt (adjust to your liking)

Ground pepper (adjust to your liking)

Serves about 2 people

Sauté Italian sausage, pancetta, mushrooms and onions in extra virgin olive oil. In another pan, splash a bit of vodka in the marinara sauce. Whisk heavy cream. Add salt, ground pepper, parsley, and butter. Add pasta, sauce and meat mixture together then serve.

The spark that inspired The Lion & Rose concept came during extensive travels overseas both for business and pleasure. Visiting England, it was clear to see that the quintessential English pub is a community’s hub, where residents young and old gather for meals and drinks and to catch up on local sports and gossip, play cards or darts, and spend time among friends.

There’s nothing quite like the English pub in American culture, and we decided it was high time that people here got a sense of the true English pub atmosphere. Of course, we also realized that it was a tremendous business opportunity, since there really isn’t much like it among current restaurants and bars in the U.S. The planning commenced, the supplier relationships were solidified, and the concept was refined until The Lion & Rose became the popular, authentic English pub that so many customers enjoy today.

Braised Pork Shank

Ingredients

1 ½ pound Pork Shank trimmed of silver skin and excess

1 tablespoon, plus 2 teaspoons kosher salt, divided, plus more to taste

1/4 cup olive oil

7 large carrots, peeled and divided

2 large yellow onions, chopped (about 3 cups)

10 garlic cloves, smashed

2 tablespoons tomato paste

2 teaspoons black pepper, plus more to taste

1 (750-milliliter) bottle Red Rose Cabernet, divided

1 quart unsalted white beef stock

8 thyme springs

2 rosemary sprigs

3 fresh bay leaves

10 ounces Yukon potatoes, scrubbed and halved (about 2 cups)

1 large red onion, cut into 1-inch wedges (about 2 cups)

Chopped fresh flat-leaf parsley

1. Preheat oven to 275°F. Tie pork shank using kitchen twine at 1 1/2inch intervals; sprinkle evenly all over with 1 tablespoon of the salt. Heat oil in a 12-inch skillet over high. Place pork shank in skillet, and cook, turning occasionally, until all sides are browned, 3 to 5 minutes per side. Remove from heat, and transfer pork shank to a 6- to 7 1/2-quart Dutch oven; position so bone is horizontal and is meat side down. (If it does not fit, position upright so that meat is on bottom of Dutch oven and frenched portion of bone is pointing up.) Do not wipe skillet clean.

2. Chop 4 of the carrots; cut remaining 3 carrots into 1-inch pieces, and set 1-inch pieces aside. Place chopped carrots, yellow onions, and 1 teaspoon of the salt in skillet with the beef drippings; cook over mediumhigh, stirring occasionally and scraping up any browned bits from bottom of skillet, until softened, 8 to 10 minutes. Add garlic, tomato paste, and pepper; cook, stirring constantly, until tomato paste is darkened slightly and coats vegetables, about 2 minutes. Add 2 cups of the wine; bring to a boil over medium-high, and cook, scraping up any

Braised Pork Shank (Con’t.)

2. browned bits from bottom of skillet, until raw alcohol smell is mostly cooked off, about 5 minutes. Carefully pour vegetable and wine mixture into Dutch oven with pork shank.

3. Add beef stock and remaining 1 cup wine and 1 teaspoon salt to Dutch oven; bring to a bare simmer over medium-high. Tie together thyme and rosemary sprigs using kitchen twine, and add to Dutch oven along with bay leaves. Cover and bake in preheated oven for 3 hours. (If unable to cover because of bone, loosely cover using aluminum foil.) Uncover and bake until pork shank is very tender when pierced using a fork, about 2 hours, rotating meat occasionally; add potatoes and reserved 1-inch carrot pieces during last 1 hour of cooking. Add red onion during final 30 minutes of cooking.

4. Remove from oven, and carefully transfer pork shank to a large plate or cutting board; loosely cover using foil. Using a slotted spoon, transfer vegetables to a large bowl; remove and discard thyme, rosemary, and bay leaves. Cover vegetables loosely with foil. Skim fat from top of braising liquid, and discard. Bring braising liquid to a boil over mediumhigh; cook, stirring occasionally, until slightly thickened and reduced to about 2 1/2 cups, 20 to 25 minutes. Remove from heat, and season to taste with additional salt and pepper. Remove and discard twine from pork shank; return vegetables and shank to Dutch oven. Garnish with parsley, and serve.

to SA Living with Shelly Miles every Friday to find out which amazing hidden gem is our Flavor Pick of the week and why!

Little Italy is owned by the Visocaro family and has been feeding families in San Antonio since 1983.

The Visocaro family is originally from Palermo, the capital of the Italian island of Sicily. They began introducing the flavors of the traditional Italian dishes in New York City with a modest pizzeria, “Paola’s Pizza Restaurant.” After 12 years of tiring cold and snowy weather, they decided to move to the much warmer city–San Antonio, Texas. In April 1983, Little Italy Restaurant opened its doors with authentic New York-style Italian cuisine.

In their new home, Angelo and Paola put their spin on traditional Italian dishes originating from Southern Italy. The husband-and-wife team brought the culture, language, and food of a customary Italian family and introduced it to San Antonio.

Over the years, Angelo and Paola passed down family recipes and successful business secrets to the next generation of the Visocaro family. Their children Enzo, Dominick, and Marisa, all became part of the family business, following in their parent’s footsteps. Gaspar, Paola’s brother, was a driving force in the kitchen preparing the family pizza.

With every bite of their family meals are from recipes that are filled with history, passion, and heritage. Dominick believes that tradition is crucial to the Little Italy Restaurant brand as well as the Visocaro family tradition. The future of the restaurant depends on the next generation of the Visocaro family members learning the key components of their family restaurant.

Little Italy is located at 824 Afterglow St (near West Ave. and Blanco)

Call 210-349-2060

Get more information about them at The Flavors of Texas

Manicotti (Serves 4)

For the Filling:

1 lb. Ricotta Cheese

8 oz grated mozzarella

4oz grated parmesan

1/4 cup chopped parsley

White pepper and salt to taste

For the crêpe:

1 pint milk

2 medium eggs, beaten

2 tbl grated parmesan cheese

3oz melted butter

2 cups flour

Combine all ingredients for the filling and set aside

Crêpes:

Mix milk, eggs, cheese, and melted butter together.

Gradually stir in flour until the mixture forms a smooth, creamy batter.

Spoon the mixture onto a lightly oiled, hot griddle or pan in even circles (should yield 8 thin crepes). Cook until firm not brown, turning once.

Spoon the filling mixture onto the crepes, roll it up, and arrange it in a baking dish. Cover with your favorite tomato sauce, sprinkle with grated parmesan cheese, and bake in an oven at 350 for 15 minutes. Delicious served with garlic bread and a light, dry white or rose wine.

For best results use Italian sourced cheeses. Original recipe Angelo Visocaro, Little Italy Restaurant

Amado Delatorre Owner

If you’re craving an authentic Chicago-style hot dog without leaving San Antonio, look no further!

Chicago Hot Dogs brings a taste of the Windy City to Texas. This familyowned hot dog joint serves up traditional Chicago-style dogs and Italian beef sandwiches made from scratch that’ll satisfy your cravings.

All hot dogs are 100% Vienna Beef served

a poppy seed bun. So whether

a Chicago native or just a hot dog enthusiast, Chicago Hot Dogs has something delicious waiting for

Mexican hot dog (SA Dog)

This size of this recipe will make enough for a party of 50 to 70 hot dogs.

2 Lbs bacon cook it in oven till crispy and save the oil from the bacon

4 1/2 Lbs chopped tomatoes

2 Lbs of chopped onion

1 Tbd salt or at your liking of salt

3 Tbs of ground cumin

1 1/2 cup of minced garlic

Add the some oil to all your ingredients

And cook in a frying pan till you get a salsa looking mix or cover with aluminum foil and cook in oven for 2 hours: after cooked mix well and cool it down then reheat as needed and put on your favorite hot dog with mustard, mayo on bottom and sliced jalapeños on top

Recipe for 10 – 12 Hot Dogs

10 oz bacon (10 strips)

14, oz of chopped tomato

6 oz chopped onion

1.5 tsp. Cumin

1/3 cup chopped garlic

Add a small amount of oil to a frying pan.Then add all ingredients and stir

Cook until you get a salsa looking mix about10 minutes on low. Cool it down then put on your favorite hot d on bottom and sliced jalapeños on top

A Father’s Feast, Two Ways

In our family, the sight of a steaming pot of pork belly meant one thing: my father was at it again, preparing one of his signature two-part meals. First, we’d enjoy ⽩斩⾁, tender slices of “white-cut pork” served simply with a dipping sauce. It was an understated dish, a quiet prelude that allowed us to savor the purity of the pork itself.

Chef Kristina Zhao, Owner

But the real excitement came the next day when he transformed the leftover pork into 回锅⾁, or twice-cooked pork. With a flick of the wok and a handful of Sichuan spices, the humble pork belly became bold, fiery, and unforgettable. These meals weren’t just about the food—they were about family, anticipation, and the alchemy of taking something simple and turning it into something extraordinary.

The Philosophy of Two Ways

These two dishes represent the breadth of Sichuan cooking—from the fiery complexity of 回锅⾁ to the understated elegance of ⽩斩 ⾁. Each preparation honors the pork belly in its own way, one through bold flavors and the other through reverence for the ingredient's purity.

Whether you're cooking for a feast or a quiet family dinner, pork belly two ways is a perfect reminder of how tradition and creativity can coexist on the same plate.

Pork Belly Two Ways:

Simple Poached Pork Belly (⽩斩⾁) and “Double Trouble”

Twice-Cooked Pork (回锅⾁)

Overview

This recipe uses 2 lbs of pork belly, with half (1 lb) reserved for Simple Poached Pork Belly (⽩斩⾁ and the other half (1 lb) used to make Twice-Cooked Pork 回锅⾁.

Follow the step-by-step instructions to prepare both dishes over two meals—perfect for sharing during the holidays!

Ingredients

For Poaching the Pork Belly (Base for Both Recipes):

- 2 lbs pork belly

- 1 knob ginger, sliced

- 3 scallions, cut into 2-inch pieces

- 1 tsp salt

For Simple Poached Pork Belly (⽩斩⾁) Dipping Sauce:

- 4 tbsp soy sauce

- 2 tbsp Chinese black vinegar

- 2 tsp chili oil

- 2 tsp garlic, minced

- 2 tsp ginger, minced

- 2 tsp sugar

- 2 tbsp scallions, chopped

For Twice-Cooked Pork (回锅⾁)

- 4 tbsp Sichuan chili bean paste (doubanjiang)

- 2 tbsp fermented black beans

- 2 tbsp Shaoxing wine

- 2 tbsp soy sauce

- 2 tsp sugar

- 4 tbsp vegetable oil

- 4 cups leeks or green onions, sliced into 2-inch pieces

- 1 knob ginger, sliced

- 6 cloves garlic, minced

Instructions

Step 1: Poach the Pork Belly

1. Place the pork belly in a large pot and cover it with water. Add the sliced ginger, scallions, and salt.

2. Bring the pot to a boil over high heat, then reduce to medium heat and simmer for 30 minutes.

3. Remove the pork belly from the pot and let it cool slightly on a cutting board. Save the broth if you'd like to use it for soup or cooking rice later.

Step 2: Slice the Pork Belly

1. Once the pork belly is cool enough to handle, slice it thinly, about 1/4 inch thick.

2. Divide the slices into two portions:

- 1 lb for White-Cut Pork (⽩斩⾁)

- 1 lb for Twice-Cooked Pork (回锅⾁)

Simple Poached Pork Belly (⽩斩⾁)

1. Prepare the Dipping Sauce:

- In a small bowl, mix soy sauce, Chinese black vinegar, chili oil, garlic, ginger, sugar, and scallions. Stir well to combine.

2. Plate the Pork:

- Arrange the 1 lb of sliced pork belly neatly on a platter.

3. Serve:

- Serve the pork with the dipping sauce on the side. Encourage everyone to dip the slices to enjoy the natural flavors of the pork enhanced by the sauce.

Twice-Cooked Pork (回锅⾁)

1. Prepare the Sauce Base

- Heat the vegetable oil in a large wok or skillet over medium-high heat.

- Add the ginger and garlic. Stir-fry for about 30 seconds until fragrant.

- Add the Sichuan chili bean paste (doubanjiang) and fermented black beans. Stir well and cook for 1-2 minutes until the oil turns red and aromatic.

2. Stir-Fry the Pork

- Add the 1 lb of sliced pork belly to the wok. Stir-fry for 3-4 minutes until the edges of the pork begin to crisp up.

- Add the Shaoxing wine to deglaze the wok, scraping up any bits stuck to the bottom.

3. Add the Leeks

- Toss in the sliced leeks or green onions and stir-fry for 1-2 minutes until they are just tender but still bright green.

4. Season and Serve

- Add soy sauce and sugar to the wok, stirring to coat everything evenly.

- Transfer the finished dish to a serving plate and serve hot with steamed rice.

Tips for Success

- Knife Skills Matter: Make sure to slice the pork belly evenly to ensure even cooking and presentation.

- Don’t Rush the Sauce Base:For 回锅⾁, take your time cooking the doubanjiang and fermented black beans—this step develops the bold, rich flavors characteristic of Sichuan cuisine.

- Customize Heat Levels: Adjust the amount of chili oil in the dipping sauce and doubanjiang in the stir-fry to match your spice tolerance.

---

This two-part recipe not only lets you explore the diverse flavors of Sichuan cuisine but also makes the most out of every ingredient— perfect for a thoughtful and festive holiday meal!

Our story begins in the Mediterranean, where we grew up making these Italian meals daily. Upon finding ourself in Texas, we decided that our authentic style should be shared with the world; thus, the Vite was born.

Acquiring a degree in business from UT Austin, Albi leads the operations of the family-owned restaurant making sure every aspect is pristine.

With core values in quality, service, and compassion, Albi has created an experience customers have long awaited. The family's energy is said by many to fill up the room and leave everyone with a smile.

From our family to yours, enjoy this beautiful dish with your family and friends!

Osso Buco with Risotto and Asparagus in Brandy

Demiglace Sauce

Ingredients:

● For Osso Buco:

○ 4 veal shanks (cut 1.5–2 inches thick)

○2tbsp olive oil

○1cup diced onion,carrot, celery (mirepoix)

○2garlic cloves, minced

○1cup white wine

○2cups chicken or veal stock

○1cup canned diced tomatoes

○2sprigs thyme, 1 bay leaf

○Salt and pepper (to taste)

●For Risotto:

○1cup Arborio rice

○2tbsp olive oil

○1/2 cup white wine

○4cups chicken stock (kept warm)

○1/4 cup Parmesan cheese,grated

○2tbsp butter

●Asparagus:

○12 spears asparagus, trimmed

○1tbsp olive oil

○ Salt and pepper (to taste)

●Brandy DemiglaceSauce:

○2tbsp butter

○1tbsp flour

○1/2 cup brandy

○1cup veal or beef stock

○1/2 tsp thyme

Instructions:

1.Cook Osso Buco:

○Heat olive oil in a deep skillet. Season veal shanks with salt and pepper, sear until browned on both sides. Remove.

○ Sauté mirepoix until softened. Add garlic and cook briefly.

○Deglaze with white wine; reduce by half. Add stock, tomatoes, thyme, and bay leaf. Return veal, cover, and simmer 1.5–2 hours until tender.

2. Make Risotto:

○Heat olive oil in a pan. Add rice,stir to coat. Deglaze with wine; stir until absorbed.

○Add warm stock one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy but al dente.

○ Stir in butter and Parmesan; season to taste.

3. Prepare Asparagus:

○Toss asparagus in olive oil, season, and roast at 400°F (200°C)for 12–15 minutes.

4. Brandy Demiglace Sauce:

○Melt butter, whisk in flour to form a roux. Cook for 2 minutes.

○Add brandy; simmer 1–2 minutes. Gradually whisk in stock. Add thyme, simmer until thickened.

5. Serve:

○Plate osso buco on risotto, top with demig asparagus alongside.

Enjoy the rich flavors of this classic dish!

Greg and Ana Ferris Owners, Bobbie’s Cafe

Grandma's Secret Fried Chicken Sunday dinners at my grandmother’s house were unforgettable. The whole family would squeeze around her kitchen table, catching up on the week while the scent of her fried chicken filled the air. That smell alone could bring us all together, and it didn’t matter how busy life got—no one wanted to miss Grandma’s cooking.

Her fried chicken was the star of the meal, and she prepared it with such care, using her well-loved cast iron skillet. Grandma swore that skillet was part of the secret; she’d seasoned it over the years with countless meals, making it an essential part of the recipe.

Grandma’s chicken wasn’t just food—it was comfort and tradition. She always said the real secret wasn’t just the ingredients but the time and love you put into making it. Every piece was perfectly golden, crispy on the outside and juicy on the inside. It was always served with mashed potatoes, green beans, and her homemade gravy—a meal so good we’d linger at the table, savoring every bite.

I’m proud to carry on her tradition and share this recipe with you. It’s more than just a dish; it’s a reminder of the warmth and love that made Sunday dinners at Grandma’s so special. I hope it brings the same sense of home to your table.

Greg Ferris

Grandma’s Bobbie’s Southern Fried Chicken Serves 4-6

Ingredients

* 1 whole chicken (cut into 8 pieces) or 6-8 bone-in chicken thighs

* 2 cups buttermilk * 2 tsp salt (divided)

* 1 tsp black pepper (divided)

* 1 ½ cups all-purpose flour

* ½ cup cornstarch

* 1 tbsp garlic powder

* 1 tbsp paprika

* 1 tsp cayenne pepper (optional, for a little heat) (not in the original recipe)

* Vegetable oil (for frying)

* Optional: Fresh rosemary or thyme sprigs for flavoring the oil (not in the original recipe)

Instructions

1. Marinate the Chicken: In a large bowl, combine buttermilk, 1 tsp salt, and ½ tsp black pepper. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Grandma used to say buttermilk was the secret to tender, juicy chicken, and she was right—it’s worth the wait!

2. Prepare the Coating: In a large shallow dish, mix together flour, cornstarch, garlic powder, paprika, cayenne (if using), and the remaining salt and pepper.

Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece in the flour mixture. Press the coating onto the chicken to ensure it sticks well.

3. Heat the Oil: 1. In a large cast iron skillet or heavybottomed pot, pour in enough vegetable oil to fill about 2-3 inches. Heat the oil to 350°F.

If you want to infuse the oil with extra flavor, add a few sprigs of fresh rosemary or thyme as the oil heats. (not in the original recipe)

4. Fry the Chicken: Working in batches, carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet.

Fry for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F. Adjust the heat as needed to maintain the oil temperature. 3. Drain the chicken on a wire rack over a baking sheet or on paper towels.

5. Serve and Share the Love: Serve hot with classic sides like mashed potatoes, collard greens, or buttery biscuits. And don’t forget to share the story behind the recipe—because food made with love always tastes better.

Olga Veretelnik Owner, European Dumplings Cafe

Welcome to our Ukrainian culinary adventure! Olga’s journey began in a charming village near Soledar, Ukraine—aptly named ‘Gift of Salt’ for its salt mining roots. Here, she honed her skills in crafting mouthwatering traditional dishes, earning praise from family and friends alike.

Upon relocating to Texas, Olga and I were eager to introduce her delectable creations to our new community. I vividly recall my first taste of Olga’s Borscht with Lamb and Sour Cream—an experience so divine, it simply had to be shared!

Starting from a humble food truck, we've since established a cozy restaurant dedicated to authentic Ukrainian cuisine. Our menu promises to delight with rich flavors and hearty dishes that keep guests returning for more. Join us in celebrating Ukraine’s culinary heritage and the warmth of homemade cooking. We can't wait to share Olga’s delicious dishes with you!

Cabbage chicken rolls are a flavorful dish made with tender cabbage leaves stuffed with a savory chicken filling.

Ingredients

For the Rolls:

• 1 medium head of cabbage

• 1 lb (450 g) ground chicken

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup cooked rice (optional, for texture)

• 1 egg

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional)

• 2 tbsp fresh parsley, chopped

For the Sauce:

• 2 cups tomato sauce (or canned crushed tomatoes)

• 1/2 cup chicken broth (or water)

• 1 tsp sugar

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• Salt and pepper to taste

Instructions

Step 1: Prepare the Cabbage

1. Remove the core from the cabbage.

2. Boil the whole head of cabbage in a large pot of salted water for 5-7 minutes, or until the outer leaves soften.

3. Carefully peel off the softened leaves and set them aside. Repeat until you have about 12-15 large leaves.

4. Trim the thick stem at the base of each leaf for easier rolling.

Step 2: Make the Filling

1. In a large bowl, mix the ground chicken, onion, garlic, cooked rice (if using), egg, parsley, salt, pepper, and paprika. Combine well.

Step 3: Assemble the Rolls

1. Lay a cabbage leaf flat. Place 2-3 tablespoons of filling near the base.

2. Fold the sides over the filling and roll it tightly, like a burrito.

3. Repeat with the remaining leaves and filling.

Step 4: Prepare the Sauce

1. In a saucepan, combine the tomato sauce, chicken broth, sugar, oregano, basil, salt, and pepper. Simmer for 5 minutes.

Step 5: Cook the Rolls

1. Preheat the oven to 350°F (175°C).

2. Spread a thin layer of sauce at the bottom of a baking dish. Arrange the rolls seam-side down in the dish.

3. Pour the remaining sauce over the rolls, ensuring they're well coated. Cover with foil.

4. Bake for 45-60 minutes, or until the rolls are cooked through and the cabbage is tender.

Serving Suggestions

Serve hot, garnished with fresh parsley or a dollop of sour cream. These pair well with mashed potatoes or fresh bread.

Enjoy your delicious cabbage chicken rolls!

B.R. Anderson & son, Kyle Anderson Owners B-Daddy Barbeque

Low and Slow. Something magical happens when smoke meats brisket that transcends the pit. It happens at the picnic table where friends and family are drawn together and screens magically disappear into pockets.

For B.R. Anderson, barbecue was the medium that brought laughter to his table. Every Wednesday evening, B.R. would leave his corporate job and take his place at the pit. Creating all sorts of smoked and grilled meats and world famous sides (or at least down the block famous). When he grilled it, they would come and it was those moments that made B.R. the happiest.

Fast forward to 2016 and it was time to put down roots. With the support of their close friends and family, B-Daddy's opened it's doors in Helotes, welcoming the community to pull up chair and become family for an hour or three. Swing by today and you'll still find B.R. behind the grill with his right hand man, Kyle, manning the front of the house. Though his daughter Haley receives credit for the name B-Daddy, Kyle is a silent and steady force of the family operation.

The location might have changed from days in B.R.s backyard but the recipes are still authentically family style barbecue. The smoke washes out of your clothing but the laughter is forever. https://www.bdaddysbbq.com/

San Antonio 2024: A

Year of Culinary, Cultural and Historical Milestones

By Rob Morris, All of SA

San Antonio experienced a year of remarkable events in 2024, from culinary triumphs to historic celebrations, making it a year to remember. Here’s a look back at the key moments that defined the Alamo City this year:

A Month of New Beginnings and Old Traditions

January 13: The historic Stable Hall reopened its doors as a stateof-the-art music venue. Located in the heart of San Antonio, it debuted with a free showcase, blending history with modern entertainment and establishing itself as a premier cultural destination.

January 26: After a hiatus due to the COVID-19 pandemic, the Cowboy Breakfast returned, officially becoming a San Antonio Stock Show & Rodeo event. Held at 142 Gembler Rd, the breakfast kicked off the Rodeo BBQ Cookoff, reigniting a cherished tradition for the city’s residents.

A Celestial Phenomenon

April 8: San Antonio experienced near-total darkness during a rare solar eclipse. Although the heart of the city itself wasn’t in the totality zone, areas like northwest Bexar County and Kerrville offered unparalleled views, drawing thousands of eclipse chasers to the region.

Culinary Innovation and Sustainability

June 28: Chef Asantewaa launched the inaugural Secret Food Stories Festival: Waste No More at the San Antonio Food Bank. The event invited local chefs to create dishes that showcased sustainable practices and aimed to raise awareness about food waste, setting the stage for future culinary collaborations in the city.

Reinventing Rivercenter

Dining

July 15: Renowned Chef Jason Dady announced the arrival of Mexico Ceaty, a vibrant culinary concept taking over the food court at the Shops at Rivercenter. This innovative addition brought bold Mexican flavors to one of San Antonio’s most visited destinations.

A Historic Milestone for the Freeman Coliseum

October 11-12: The iconic Freeman Coliseum celebrated its 75th anniversary. To commemorate this milestone, the Barbacoa & Big Red Festival was held at the venue for the first time, uniting San Antonians to honor both the historic landmark and the city’s culinary heritage.

A Year of Sweet Additions

Taiwanese bakery and café chain 85°C Bakery Cafe opened its first San Antonio location at University Square on DeZavala, bringing its famous fresh-baked goods and beverages to the city.

From cultural festivals to culinary firsts and historic celebrations, 2024 was a year of innovation and tradition for San Antonio. Each event added a new chapter to the city’s vibrant story, setting the stage for even more in 2025.

You’ll Love SweetRecipes

Alamo Biscuit Owner

Granny

Granny Smith Apple Pie

Ingredients

Pie Dough

• 2 1/2 cups all-purpose flour

• 3 tsp granulated sugar

• 1/4 tsp salt

• 3/4 cup unsalted butter, cold and cubed

• 5 tbsp vegetable shortening, cold and cubed

• 1/3 cup ice water

• 1 whole egg + 1 egg white for brushing

Apple Pie Filling

• 2 lb (before cutting) Granny Smith apples (4-5 apples)

• 2 lb (before cutting) Honeycrisp apples (3–4 apples)

• 1 lemon

• 1/2 cup unsalted butter

• 6 tbsp all-purpose flour

• 1/4 cup apple juices (from your sliced apples)

• 1/3 cup + 2 tbsp granulated sugar

• 1/2 cup brown sugar, packed

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp vanilla extract

• Raw sugar for sprinkling

Instructions

Pie Filling

1. First, prepare the filling. Fill a large bowl with water and squeeze in half of your lemon. Peal your apples and place them in the water so they don’t brown.

2. Once they’re all pealed, go back and slice them into 1/8 inch apple slices. Place them in a colander resting inside a large bowl and toss with the 2 tablespoons of granulated sugar and the juice of half a lemon.

3. Let the apples macerate in the refrigerator while you prep and allow the pie dough to chill (a total of about 2.5 hours). It should produce 1/4 cup of apple juice in the bowl. Toss them halfway through to make sure all of the apples have a chance to release their juices. When ready, reserve your 1/4 of apple juice for the filling then let the apples continue to macerate in the refrigerator.

Pie Dough

1. Mix your flour, sugar, and salt in a large bowl.

2. Add the cold and cubed butter and shortening and cut them into the flour using a pastry cutter. Press them in until you’re left with pea-sized lumps of butter.

3. Mix in 1/3 of the ice water avoid the ice. Use a wooden spoon or rubber spatula to combine.

4. The dough should be fairly crumbling upon first look but if you squeeze a small piece of the dough in your hand, it should hold together. If it’s still too dry, add 1 tablespoon of water at a time until you reach the right consistency. Alternatively, if it’s too wet add 1 tablespoon of flour at a time.

5. Use your hands to bring the dough together, still keeping it inside the bowl.

6. Split the dough in half and scoop each half onto two sheets of plastic wrap. Form both of them into disks, wrap in the plastic wrap, and refrigerate for at least 2 hours or overnight

Filling & Baking

1. Roll out your pie dough on a well-floured surface. For a 9 inch pie pan, roll it out to about 12 inches in diameter. Place it in your pie dish and allow the excess dough to hang over the edges, leaving them untouched for the time being.

2. Brush the inside of the pie dough with an egg white, covering the bottom and sides. Place in the freezer and then roll out the top half of your pie dough. Slice it into strips, transfer to a cookie sheet, and place them back in the refrigerator to chill.

3. In a medium saucepan, melt the butter over medium heat. Then mix in the flour and whisk for about 3 minutes. Add the apple juices, 1/3 cup granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla and whisk together. Bring to a boil for and then simmer. It should reach a thin caramel consistency.

4. Remove from heat and take the apples out of the refrigerator and thoroughly toss with the warm sauce.

5. Remove your pie from the freezer and start to tightly stack them into the pie so they’re nice and snug with very few gaps. Pour over any remaining sauce.

6. Apply a lattice top and fold the bottom crust excess over top the lattice excess, molding them together to help create a smooth crimped edge all around the outside of the pie. Place your completed pie in the freezer while you preheat the oven to 425F.

7. Once preheated, take the pie out of the freezer and brush the top with an egg wash (one whole egg mixed with 1 tbsp water). Generously sprinkle with raw sugar (about 2 tbsp).

8. Bake on the middle rack for 15 minutes at 425F then drop to 350F and bake for 50-60 minutes. Check it every so often.

9. Let it rest at room temperature for about an hour then transfer to the fridge for at least another hour to set.

10. Serve at room temperature or warm it up in a 300F oven for 15 minutes. Top with ice cream and enjoy!

Thicc Boi Pancakes

Pancakes

(Bowl 1) - place dry ingredients and mix together

3-cups AP flour

½- cup sugar

3-tbl Baking soda

3-tsp salt

(Bowl 2) - place wet ingredients and mix together

3 whole eggs

2 ½ cups buttermilk

1 cup yogurt

4 melted butter

Zest of 2 lemons

- Combine wet and dry ingredients from Bowl 1 & Bowl 2.

Method

- Warm a cast iron pan w/ butter

- Ladle in batter

- Once it starts to bubble, finish in the oven for 10-11 mins

- Top with your favorite butter, compote or syrup & chocolate chips.

Chef Sofia Tejeda serves as pastry chef at the newly opened InterContinental San Antonio Riverwalk. Chef Tejeda’s exceptional skills and dedication earned her a James Beard Foundation nomination for Outstanding Pastry Chef in 2022 and the title of Pastry Chef of the Year by the Texas Chef's Association the same year and consecutively in 2023, in addition to being named Culturemap’s Pastry Chef of the Year in 2023.

She currently serves as a Chef Ambassador for San Antonio’s UNESCO city of gastronomy designation. Tejeda, born and raised in Mexico City, followed her passion for food and creativity upon moving to San Antonio. After graduating from The Culinary Institute of America San Antonio in 2017, she pursued a career as a pastry chef. Sofia gained experience at renowned establishments such as Thomas Keller's Bouchon Bakery and worked as executive pastry chef at Mixtli and Hotel Emma.

https://www.rosebellycoffee.com/

info@rosebellycoffee.com

Gingerbread Cookie

Ingredients:

450 Grams  All-purpose Flour

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Tablespoon Ground Ginger

1 Tablespoon Ground Cinnamon

½ Tablespoon Ground Allspice

½ Teaspoon Ground Cloves

142 Grams Butter

155 Grams Brown Sugar

200 Grams Molasses

1 Each Egg

1 Teaspoon Vanilla Paste

Royal Icing:

1 Pound Powdered Sugar

3 Tablespoons Meringue Powder

½ Cup Warm Water

Procedure:

1.In a bowl, cream the sugar and butter until super light and fluffy.

2.Add the vanilla paste and eggs and combine well.

3.Add the molasses and all the dry ingredients in stages. Mix until you see your dough has come together completely.

4.Wrap the dough in plastic wrap, roll it out to about 2” thickness and place in the refrigerator for 3-4 hours.

5.In a surface lightly dusted with flour, roll out the cookie dough to about ¼" thickness and using a gingerbread man cookie cutter, cut out the shapes. *Rotating tour cuter around will ensure that you get as many cookies out of your dough as possible.

6.Place the cookies on a parchment lined sheet tray, return to the fridge for 25-30 minutes. Bake at 350 degrees for 12-14 minutes, rotating half way.

7.While the cookies are baking, make your icing:

1.In a bowl, combine the powdered sugar and meringue powder.

2.Slowly add the warm water in stages, mix well. Keep in an airtight container.

Allow the cookies to cool completely, transfer the icing to a piping bag and get creative!

Tina and Lucas Kent, owners of The Bread Box, produce bread for many of your favorite area restaurants.

“We believe in sourcing fresh locally grown or produced food and ingredients. It is our goal and mission to use the freshest available goods when producing cakes, breads, and desserts for you, your friends, and your family.

Come out and see us for a delicious scratch made breakfast / lunch or join us for one of our fun Tea Parties.

We love being a part of our customers special memories with custom cakes and private parties.

We hope you love this delicious Snickerdoodle recipe with your family and enjoy the scent of cinnamon and vanilla as it fills your home!”

https://thebreadboxsa.com/

Snickerdoodle Cookies

Ingredients

Yield: 123 cookies

40 oz Butter

30 oz Lard

100 oz Granulated Sugar

40 grams Kosher Salt

40 grams Baking Powder

100 ml Imitation Vanilla Extract

10 ea Farm Egg

115 oz Harvest King Flour

4 cups Granulated Sugar - topping

6 tbls Ground Cinnamon - topping

Instructions

1. Cream together butter, lard, sugar, salt and baking powder with paddle attachement, 3 minutes on medium speed for another 2 minutes.

2. Add vanilla, continue to mix on medium speed for another 2 minutes.

3. Add eggs, one ata time, until incorporated

4. Add flour and mix until combined

5. Portion dough into rounds using a blue portion scoop

6. Coat with cinnamon sugar misture and place on baking sheet

7. Bake at 300* for 12-14 minutes

Chef Alessia Benevides Pastry Chef

& Chocolatier owner, Chocolatl

Chef Alessia Benevides is the owner of Chocolatl, a chocolate shop creating the finest chocolate candies and pastries plus much more. Chocolatl is planning to move to a new brick and mortar location on the corner of 1604 and Stone Oak Parkway in January 2025.

Awarded Best Pastry Chef of 2024 by the Texas Culinary Association, Alessia Benavides is a passionate pastry chef and chocolatier dedicated to the art of baking and chocolate making. With a bachelor’s degree in Culinary Arts and a Baking and Pastry Certification from Le Cordon Bleu, Alessia has honed her skills to create exquisite desserts and high-quality chocolates that delight the senses.

Her journey further led her to obtain a Chocolatier Certification from the renowned Melissa Coppel School in Las Vegas, where she mastered the intricate techniques of chocolate artistry.

Alessia is not only a culinary expert but also a devoted educator, sharing her love for baking through engaging classes. Whether crafting delicate pastries or creating luxurious chocolates, her commitment to quality and creativity shines through in every creation.

Join her in the kitchen and discover the sweet world of desserts and fine chocolates!

Look for her at The Flavors of Texas

https://chefalessb.com/

Yule Log

Sponge Ingredients:

90 g All-purpose flour 8 g Cornstarch

40 g Dutch process cocoa powder 1 tsp baking powder

1/2 tsp salt 4 large eggs

155g granulated sugar 2 tsp coffee extract 75ml Whole Milk

56g Vegetable oil

Instructions

Preheat the oven to 350°F and line a 17×12-inch sheet pan with parchment paper.

Mix and sift flour, cornstarch, cocoa powder, baking powder and salt in a medium bowl; set aside.

In a large bowl, whip eggs, sugar, and coffee extract on high for about 5 minutes until thick, light and fluffy.

Fold half of the dry ingredients into the egg mixture, then add the remaining and fold until just combined. Combine and oil and mix into the batter . Pour the batter into the pan and bake for 10-12 minutes, until the cake springs back and a toothpick comes out clean.

Remove the cake from the oven and immediately sprinkle confectioners' sugar over it. Invert the cake onto a clean dish towel, remove the parchment paper and sprinkle confectioners' sugar. Roll up the sponge with the towel. Place on a wire rack to cool down completely.

Filling Ingredients:

( American Buttercream )

250 g Unsalted butter 1/4 tsp Salt

450 g Powdered sugar

40 g Dutch cocoa powder

1.5 Tbsp Cold coffee 1 Tsp Vanilla extract

Instructions

Using a stand mixer equipped with a paddle attachment, beat the butter, salt and powdered sugar on medium speed until it becomes creamy, which should take around 4 minutes.

Next, incorporate cocoa powder, coffee and vanilla extract. Start by mixing on low speed for 30 seconds, then switch to high speed and continue beating for a full minute.

Frosting Ingredients:

(Water Ganache) 300 g Dark chocolate

120 g Boiling water

Instructions

Bring water to a boil, then measure out 120 g. Add the chocolate chips and let them rest for 1 minute. Stir until fully combined, then cover the surface of the ganache with plastic wrap to prevent a skin from forming. Allow it to sit for 2 hours to thicken before using.

Yule Log Assembly Instructions

Fill the cake with chocolate American buttercream, ensuring an even spread throughout. Roll the cake, keeping the seams facing down. Coat the cake with chocolate ganache, and use a fork to create a wood grain texture, or decorate with chocolate shavings. Adorn your creation with festive decorations such as cranberries, rosemary, or meringue mushrooms.

Enjoy your delicious masterpiece

Many years ago, in a kitchen full of aromas and flavors, two souls passionate about gastronomy met.

Tyler Beyers, a master at creating dishes full of tradition and creativity, hailed from Denver, Colorado. Stephannie Beyers, an expert in the flavors of different corners of the world, born in Mexico City, Mexico.

Together, they formed an unstoppable team that shared the dream of having their own restaurant, where they could share their love of food with the world.

After years of working together in different kitchens, learning from diverse culinary cultures, and exploring exotic flavors, they arrived in the vibrant city of San Antonio, Texas. It was here that their culinary passion merged with the rich local culture and the diversity of fresh, authentic ingredients the region had to offer.

One day, while reflecting on their experiences and aspirations, the idea for Eat Chingón was born.

They wanted to create something unique, something that was more than just a restaurant. They wanted "Eat Chingón" to be a culinary experience that would take their diners on a journey through international gourmet flavors.

With a lot of hard work and enthusiasm, "Eat Chingón" became a reality. Now, they are ready to share their culinary story with the world, bringing unique flavors to the hearts of every diner. Their goal is for every customer to experience a "culinary journey in every bite", where each dish is a gateway to new cultures and culinary traditions.

PUMPKIN BREAD

2 loaves

2 cups All purpose flour

½ tsp salt

1 tsp baking soda

½ tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp pumpkin spice

1 ½ sticks unsalted butter, room temperature

2 cups of sugar

2 eggs

1 small can pure pumpkin

1.1. Preheat oven 325F. Grease loaf pans with baking spray.

2.In a bowl combine dry ingredients: flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg and pumpkin spice..

3.In an electric mixer beat butter and sugar on medium speed. Add eggs one at a time. Beat until light and fluffy.

4.Add pumpkin pure and beat.

5.Add flour mixure and mix on slow speed.

6.Bake for 65 to 75min.

Viola Barrios came from the small town of Bustamante, Mexico with nothing more than a dream and a handful of family recipes. In 1979, determined to take care of her children, she opened Los Barrios Restaurant in an old boat house and introduced the world to “Casero Style” cooking.

This unique way of cooking “from the home” came from years of tradition, pride and heritage handed down from one generation to the next. We invite you to come in and enjoy our unique flavors of Mexico and be a part of our recipe of fun, food and happiness!

Still visible is the original door frame 4223 Blanco Rd. A humble reminde most important ingredient is Family.

Gracias y Buen Provecho.

www.losbarriosrestaurant.com/

SUGAR TORTILLAS

Tortillas de Azucar (Makes twenty-four 3" Tortillas)

This recipe Is nearest and dearest to my family's heart. It was as much of a treat for my sider, brother, and me when we were grow In• up H It Is for our children now. My son £van loves to ask my mom for tortillas "choqultas." What he means Is tortlllas chiqultas, little tortillas. Try these, and begin making your own memories.

Ingredients:

4 cups all-purpose flour

1 cup suqu

1 tea.spoon baking soda

1 cup vegetable shortening

Z eqgs

¼ cup mtlk

Combine the flour, sugar, and baking soda in a large bowl. Add the shortening, blending well. Beat the eggs and milk together in a small bowl, then add to the shortening mixture, mixing well.

Tum the dough out onto a floured surface and knead until smooth. With floured hands, di vide the dough into 21¼ pieces and roll into balls about the size of a golf ball. Using a floured rolling pin, roll each ball out into a round about 3 inches wide and 1/ inch thick.

Heat a griddle until hot. Place 2 or 3 tortillas on the griddle and cook until the bottoms are lightly browned in spots, 1 to 2 minutes. Turn and cook until lightly browned in spots on the second side. Place In a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve Immediately, with butter.

Nick Anthony Chef / Owner, Papouli’s

Growing up in a large, Greek family of restaurateurs, Nick Anthony spent much of his youth handpicking fresh, wholesome produce and other goods from farmers' markets with his mom and dad for the family restaurants. At at even earlier age, he was cooking in the kitchen with his Grandmother, Yia Yia Katina and watching his Grandfather, Papouli Tom, wash dishes in his Manhattan Café in downtown San Antonio. Today, Nick carries on a legacy of traditional cooking and warm hospitality with the highest quality standards in his own restaurant, Papouli's Greek Grill.

Papouli's offers authentic, Pan-Mediterranean cuisine with the original flavors of Greece and other Mediterranean countries in a fast-casual setting. Award-winning menu items range from timeless family recipes to contemporary, vegetarian, vegan and gluten-free dishes. Nationally-recognized healthy children's options, complete with fruit and whole grains meet the needs of today's parents.

The Greek culture embraces family, friends and time spent together. Come grab a table and enjoy life (and delicious food) to the fullest while creating memories with loved ones. We welcome you and your family — cheers!

https://papoulis.com/

YiaYia Katina’s Almond Cookies (amygdalota)

Yield: 20-24 cookies

Shelf Life:7 days

Items needed:1- large mixingbowl, 2 - small mixingbowls, measuring cups/spoons, 2oz. scoop, sheetpan.

Ingredients:

6 cups almond flour

1½ cups sugar

6 each egg whitesonly

2 tsp vanilla

¼ tsp sea salt

1 tsp olive oil (for sheetpan)

1 cup toasted, slicedalmonds

Directions:

1. Wash hands. Sanitizework area thoroughly.

2. Heat oven to 350 degrees.

3. Place sliced items in smallmixing bowl and gently crush.Set aside.

4. Rub 1tbsp. olive oil on sheet pan. Set aside.

5. With clean gloves,crack 1 egg at a time into hand and let the egg whitefall into the bowl.

6. Add vanilla to egg whites.Hand beat egg whites with whisk for about 2 minutes, until foamy. Set aside.

7. In separate bowl, mix flour,salt, and sugar.

8. Gradually add egg whites, 1/3 ata time. Stir with spatula until dough forms.

9. Use 2oz scoopto make doughinto balls. Roll each in crushed almondsand place on baking sheet.

10. Gently press centerto flatten, about1/8 in.

11. Bake for 15 minutes. Rotate and bake another 10.

12. Remove pan from oven. Remove cookies from pan and place cookie on cooling rack.

13. Once cool, serve or place in storage container.

Jennifer Kitchen Groups Admin

Forgotten Cookies

My grandmother always made these along with all her other Christmas cookies. I do not remember making them with her but was always fascinated by these cookies, the name and the method and the taste. Now my grands LOVE to make them when they spend the night. A very cherished memory.

Ingredients

2 Egg Whites

⅔ Cup Granulated Sugar Pinch Salt

½ Tsp Vanilla

Extras: you can do some of these or a bit of all of them:

⅔ c mini chocolate chips

⅔ Cup finely chopped toasted Pecans

⅔ Cup sweetened coconut

Preparation

Preheat oven to 375 degrees F

Line a baking sheet with aluminum foil

In a stand mixer add the egg whites and beat on medium till soft peaks form

Continue mixing and gradually add the sugar and then the vanilla and finally the salt till stiff peaks form.

Gently fold in the Extras

Using two spoons drop ~2” balls of meringue mixture onto the foil.

Place cookie sheet in the oven, shut the door, shut off the oven and do not open for at least 8 hours or over night.

I can’t remember where I found this recipe, but it’s always a crowdpleaser! While I enjoy these cookies year-round, there’s something about the warm spices—like cloves and ginger—that makes them perfect for Christmas or winter. They’re super easy to make, too. If you’re baking multiple trays, I recommend keeping the dough in the freezer until you’re ready to use it.

Alan William’s Old-Fashioned Molasses Cookies

·1 cup of sugar

·¾ cup of shortening

·¼ cup of molasses

·1 egg

·2 tsp. baking soda

·2 cups of sifted flour

·½ tsp. cloves

·½ tsp. ginger

·1 tsp. cinnamon

·½ tsp. salt

Melt shortening. Let cool completely. Add sugar, molasses, and egg. Beat well. In another bowl sift all dry ingredients together. Add to wet ingredients. Once all the ingredients are combined let the dough chill for 30 minutes in the freezer.

Roll into balls and roll them in a bowl of sugar.

Bake in 375° oven for 8 – 10 minutes. Enjoy!

Bars SanAntonio SanAntonio SanAntonio

San Antonio Restaurants and The Flavors of Texas Admins and Moderators

A lot of folks don’t know how much work is involved in helping to make a social media group successful. It is a constant battle to identify trolls, hackers, and troublemakers. They are really good at disguising their intent and will try a lot of tactics to post or comment in the group. It’s a constant battle.

In addition to the group leaders, the Williams and LaFredo families, we are blessed to have some great, hardworking volunteers helping to moderate our groups and we want to take a moment to publicly thank them for their efforts.

San Antonio Restaurants

Matt Accardi

Mallory Jochen

Snow Key

Jennifer Kitchen

Judy Plageman Rodriguez

Melva Rodriguez

Matt Accardi

Mallory Jochen snow Key

Jennifer Kitchen Judy Plageman Rodriguez Melva Rodriguez

San Antonio Ask-a-Local

Barbara Bean

Jennifer Ki h

Jennifer Kitchen Barbara Bean

San Antonio Restaurants Kitchen Talk

Donna Legendre-Hofman

Jennifer Kitchen

Donna Legendre-Hofmann

Jennifer Kitchen

One of the longest serving administrators for San Antonio Restaurants is Matt Accardi. Matt started another great Facebook group named San Antonio Bars, which we consider to be a sister group to the Flavors of Texas family.

San Antonio Bars

Matt Accardi

Victoria Arreola

Meri Hayashi Day

Susana Garcia

Mallory Jochen

Matt Ac

ria Arreola Meri Day

Susana Garcia Mallory Jochen

VotedBEST VotedBEST ChickenFried ChickenFried Steak! Steak!

Holiday Snacks Holiday Snacks to Delight to Delight Your Stockings Your Stockings

Rick Rodriguez Random Acts of Snacks

As the holiday season unfolds, one beloved tradition is the hanging of Christmas stockings. These stockings, often personalized and vibrant, are a highlight of holiday décor, filled with surprises that bring joy to both young and old. Among the treasures are snacks, which hold a special place during the holidays. This season, we have some delicious treats to share that may even have a certain jolly fellow leaving the milk and cookies behind.

Coco Chops are chocolatecovered pork rinds created by Thoughtful Snacks, a familyowned business based in Pleasanton, TX. These pork rinds are air-fried to remove grease and fat while maintaining a satisfying crunch. They are then coated in just the right amount of milk chocolate, achieving the perfect balance of sweetness and texture. Each bite begins with the creamy sweetness of chocolate, followed by the crunch and flavor of the pork rind. Coco Chops also come in white chocolate, dark chocolate, spicy chocolate, and other variations, including chocolate-covered gummy bears for kids. You can find them at Roundabout (1710 Blanco Rd, SATX 78212) or online.

Chamoy, the tangy, spicy, and slightly sweet Mexican condiment, is another great stocking stuffer snack. Its vibrant flavor and versatility make it a standout gift among typical holiday treats. Chamoy pairs perfectly with fruits, vegetables, chips, and candy, offering bold flavor in every bite. Whether drizzled over mango slices, paired with gummies, or used to rim festive beverages, chamoy adds excitement to sweet and savory snacks alike. Some of the most delicious chamoy comes from Sammy Snacks, a Latina-owned Texas-based business in San Antonio. Sammy Snacks offers a variety of chamoy-infused treats, including watermelon, mango, and pickle flavors, which can transform even a simple cucumber into an irresistible snack. Visit Sammy Snacks at 7222 Blanco Rd, SATX 78216, or online.

For a global twist, Pulpito Bites offers fruit-inspired snacks that blend sweetness with tangy flavors. Based in Austin, Texas, and rooted in the rich culinary traditions of Pakistan, these treats stand out with bold tastes and eye-catching designs. Perfect for snack enthusiasts of all ages, Pulpito Bites are all-natural, vegan, and free from artificial flavors and colors. With six distinct flavors, they bring a unique flair to holiday gifting. Find them at Roundabout (1710 Blanco Rd, SATX 78212) or online.

Snacks as stocking stuffers bring an extra layer of joy and surprise to the holiday season. From savory bites to sweet treats and the tangy excitement of chamoy, each one captures the holiday spirit in its own way. As you fill your stockings this year, remember that the simplest pleasures often create the most memorable moments.

ul to all of the Chefs and took their time to make on of The Flavors of Texas e by sharing some of their ipes with us!

ke to thank our amazing his issue - Lexi Hazlett, Robert Morris & Rick

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