This Week in Food Blogs: Better Brisket at Corkscrew BBQ and Cranopeno Jelly
The Pancake Princess: Looking for the perfect dish to bring to a holiday party? Erika made baked brie with a homemade pie crust and it looks absolutely divine. Who doesn't love warm, gooey cheese inside a flaky pie crust? She starts by making the dough for the crust with flour, sugar, salt, butter and ice water. While it rests, she coats the top of a 13.5-ounce wheel of brie with raspberry jam. She then covers the cheese wheel with the pie crust, brushes the top with an egg wash and bakes it for 15-20 minutes. It's a great appetizer for everyone to enjoy during the holidays.
Photo by jshontz Wrap this jam-coated wheel of brie with pie dough, then bake for an amazing appetizer.
H-Town Chow Down: This past week H-Town Chow Down revisited Corkscrew BBQ and found that this barbecue joint in The Woodlands is serving up higher-quality brisket. Corkscrew is now using pasture-raised Black Angus Prime brisket. A big plate of tender, warm brisket sounds like the perfect thing on a cold day.
Hank On Food: This week, Hank took a trip to Allô French Rotisserie, which opened a few months ago in Vintage Park. Because he visited on a Monday, he ordered the special, herb-crusted sirloin, for lunch, and paired it with wild mushrooms duxelles and ratatouille; he also tried two sauces with the sirloin -- Béarnaise and Gorgonzola sauce -- and says both worked well with the tender, juicy sirloin.