This Week In Food Blogs: Go Fried
Chicken-Crazy at The Bird House

Categories: Leftovers

HTownStreats1_psc.JPG
Photo by Stacy Zane
The H-Town StrEATs owners, who just opened a fried chicken place called The Bird House, were robbed at gunpoint on Monday evening.

Culturemap Houston: Eric Sandler posted the lowdown on The Bird House and it's especially worth mentioning now. H-Town StrEATs food truck chefs Jason Hill and Matt Opaleski have opened what's essentially a long-term fried chicken pop-up. It's in the space that normally houses Boil House at 606 East 11th Street in the Heights, which will resume when crawfish season returns. Their food truck, however, was robbed at gunpoint while parked at Beaver's on Monday night. Fortunately, no one was hurt (one of the gunmen actually fired a bullet into the refrigerator) but consider going out and supporting these folks at either The Bird House or the H-Town StrEATs truck. Follow the truck on Twitter to keep up with its current location (once they start taking it out again).

More »

This Week In Food Blogs: Doughnuts Shaped Like Hook 'Em Hand Signs

Categories: Leftovers

phoenicia-pizzas-on-display.jpg
Photo by Molly Dunn
The pizzas at Phoenicia are pretty great.
Urban Swank: Phoenicia Specialty Foods downtown is definitely not the place you go for a short grocery trip. Joanna O'Leary explains why she loves visiting the downtown location as it is "a multi-sensory experience." You can spend tons of time scanning the aisles for unique items such as smoked kippers, Russian jam, chutneys, cheeses and fresh pasta. But, don't forget about the fresh-baked pita bread, cookies, Indian and Mediterranean pastries, oh and those pizzas.

Homesick Texan: The Homesick Texan has a recipe that just about any Houstonian will love -- squash and green chile casserole. She normally makes her own Tex-Mex squash casserole, but decided to try something different and follow a recipe featured in Texas Monthly from Liz Carpenter, who was Lady Bird Johnson's press secretary. The squash casserole is an egg-based dish and includes either canned or fresh Hatch chiles; the Homesick Texan substituted the parsley for cilantro, since this is a Texas dish; she also added garlic and cumin, then sauteed the squash and seasonings in butter instead of boiling the veggies.

More »

This Week in Food Blogs: Fried Foods to Try at the State Fair of Texas

Categories: Leftovers

14_btca_srirachaballs.jpg
Photo courtesy of State Fair of Texas
The Sriracha Balls are not to be missed.
City of Ate: Our sister paper's food blog, Dallas Observer's City of Ate, has the scoop on which food competitors walked away victorious during the 10th Big Tex Choice Awards at the State Fair of Texas. We shared info about the finalists a couple weeks ago, and out of those entries, the Fried Gulf Shrimp Boil was awarded Best Taste and the Funnel Cake Ale was deemed Most Creative. For those heading to the State Fair of Texas, food writer Alice Laussade suggests you should also try the Chicken Fried Loaded Baked Potato, the Fried Sweet Texas and the Fried Sriracha Balls.

The Pancake Princess: Seriously, who doesn't love birthday cake? Even if it's a vegan birthday cake. The photographs of this vegan birthday cake from The Pancake Princess are too irresistible; it looks like chocolaty goodness. After an unsuccessful attempt at baking her favorite vegan chocolate cake (it stuck to the pan), she placed it in the freezer overnight and created a momofuku-style cake the next day. She assembled the dessert by making a layer of "squashed chocolate cake remnants," followed by a solid layer of cake topped with softened coconut milk ice cream and another layer of chocolate cake. Then, she topped it with ganache and toasted cake crumbs.

More »

This Week in Food Blogs: Cherry Bounce Sours & Beer-Glazed Chicken

Categories: Leftovers

IMG_6098.jpg
Photo by Kaitlin Steinberg
Julep serves an awesome Cherry Bounce Sour.
Texas Monthly: David Alan of Texas Monthly profiles new Houston bar, Julep. Instead of writing about the julep drinks available at the Southern bar on Washington, Alan describes the Cherry Bounce Sour. Julep's version features cherry bounce (cherries macerated with sugar, spices and spirits) along with 100-proof bourbon, lemon juice, turbinado sugar, bitters and an egg white.

H-Town Chow Down: Chingu is an upcoming restaurant in The Woodlands and the guys at H-Town Chow Down attended the Chingu Preview Popup hosted by chef Jay Stone. Stone currently has a Kickstarter campaign to help fund his restaurant. The pop up dinner included Korean fried chicken served with Korean vegetables. Other favorites from the evening included Jay's spicy short ribs and a Korean version of poutine.

More »

This Week in Food Blogs: Glazed Doughnuts & No-Bake Pizza

Categories: Leftovers

glazed-maple-bacon.jpg
Photo by Molly Dunn
How can you resist this maple bacon doughnut?
Urban Swank: If you haven't been to Glazed the Doughnut Cafe in the Medical Center yet, then take Joanna O'Leary's advice and get yourself to the 24-hour doughnut shop.Two of her favorite flavors are the maple bacon and the lemon poppy seed, but the plain glazed will satisfy that sweet tooth, too.

The Pancake Princess: As the temperatures rise outside, folks don't want to use their ovens inside; it's just too dang hot! So, try this recipe from The Pancake Princess. Her no-bake summer quinoa pizza is not only healthier than the traditional greasy pie. Her pizza features a crust made from soaked quinoa grains, and it's a great alternative to a cauliflower crust, if that's not your cup of tea. She then tops the crust with corn, sliced onions, kale pesto, cheese and basil leaves.

More »

This Week In Food Blogs: Burgers & Wine Are Oh So Fine

Categories: Leftovers

mrpeeplespic.jpg
Photo by Troy Fields
Have lunch at Mr. Peeples now.
Hank On Food: Mr. Peeples is now open for lunch and Hank says it's a great alternative to the "three martini" business lunch. Hank started with the Wagyu beef meatballs topped with a fire-roasted tomato sauce and Parmesan cheese, then he ordered the Manhattan Clam Chowder featuring a tomato-based broth. After the Peeples Burger topped with a fried egg, bacon and roasted jalapeno aioli, and a side of Chipotle Mac and Cheese, Hank was happy and stuffed.

Eat-More-Burgers: Fleming's Prime Steakhouse & Wine Bar offers more than just juicy, tender steaks; Russell Weil writes about the Prime Burger he enjoyed with a 40th Anniversary Cabernet Sauvignon from Caymus Napa Winery. The burger served on a grilled Brioche bun is topped with Wisconsin cheddar cheese and crispy slices of bacon. Weil appreciates that Fleming's is "a steakhouse that pays as much attention to their burgers as they do their steaks."

More »

This Week in Food Blogs: Sliders, Doughnuts & Ice Cream, Oh My!

Categories: Leftovers

glazed-maple-bacon.jpg
Photo by Molly Dunn
Get a maple bacon doughnut at Glazed the Doughnut Cafe.
Gastronaut: Houston is blessed with a multitude of doughnut shops, and Emily Donaldson of Houstonia's Gastronaut has ranked their five favorite places to get the sugary treats. Of course, Christy's Donuts received a spot on the list for its classic options, like the devil's food chocolate cake doughnut, as did the Shipley's on Ella; who can pass up the traditional fried doughnut topped with white icing and rainbow sprinkles? Newcomer
Glazed the Doughnut Cafe received a spot on the list as well.

Bon Appetit: Do you ever wonder what a test kitchen cook eats throughout the day and week? Bon Appetit's senior food editor, Dawn Perry, shares what it's like to be a test kitchen cook and how it creates a complicated relationship with food. While most of us are eating the bounties of summer cuisine, she is prepping for the holidays and taste-testing stuffings, Thanksgiving turkeys, soups and party nut mixes.


More »

This Week in Food Blogs: Fluffy Pancakes & Fluffy Scrambled Eggs

Categories: Leftovers

cloud10split.JPG
Photo by Kaitlin Steinberg
The banana split at Cloud 10 Creamery isn't your typical sundae.
Zagat Houston: Searching for the perfect ice-cold treat to cool off with this summer? Check out Zagat Houston's list of the best ice cream parlors in Houston. Indulge in Cloud10 Creamery's twist on the classic banana split featuring caramelized bananas with vanilla bean, chocolate and Nutella with marshmallow ice cream scoops topped with brown sugar, milk chocolate Magic shell, mixed berry jam, whipped cream, hot fudge sauce and candied pecans. Or stop by Hank's Ice Cream Parlor for a traditional scoop of old-fashioned ice cream.

The Pancake Princess: After attending the Paleo Kitchen cookbook signing (and being completely starstruck by the two authors), Erika Kwee made the blueberry coconut flour pancakes featured in the book. The coconut flour creates fluffy pancakes with crispy, browned edges - just as they should be. If you can't find arrowroot powder, Erika suggests using either a blend of cornstarch and sweet rice flour, or sweet rice flour with brown rice flour - the pancakes won't be paleo-friendly though. Make it a dessert by tossing in chocolate chips instead of blueberries.


More »

This Week in Food Blogs: Burgers, Burgers & More Burgers

Categories: Leftovers

morningthali2.JPG
Photo by Kaitlin Steinberg
Pondicheri offers excellent Indian breakfast dishes like the morning thali.
New York Times: The NYT sat down with Lisa Fain, blogger of Homesick Texan, and who is originally from the great city of Houston, but currently lives in New York. Fain recently released her new cookbook, "The Homesick Texan's Family Table," and during her book tour, she made several food stops throughout Texas. She told the New York Times that she always makes a pit-stop at Molina's and Ninfa's on Navigation in Houston, and has come to love new spots like Blacksmith and Pondicheri, where she likes to eat breakfast.

The Pancake Princess: It's too hot outside to turn on the oven and warm up your kitchen. But, like a majority of sweets and treats, the oven is necessary. Or is it? Erika wanted to make a chocolate cake last week, but instead of baking it in the oven, she steamed it, like a chiffon-style Asian cake. She combined mashed banana, almond milk and vanilla extract, then stirred in oat flour, cocoa powder, baking powder and salt to create the cake. Next, she poured half the batter into ramekins, then sprinkled chocolate chips and covered them with the remaining cake batter. After steaming the cakes for 15 to 20 minutes, the result was a gooey, comforting dessert.

More »

This Week In Food Blogs: National Food Holidays Are Pointless

Categories: Leftovers

down-house-waffle.jpg
Photo by Troy Fields
The chicken and waffles at Down House is a fan-favorite brunch dish.
Adventures in a New(ish) City: In the final post about Kim's June weekend with her mom, she writes about their brunch at Down House. They started with Bloody Marys at the bar while they waited for their table, then Kim chose the Gouda sandwich with a fried egg and avocado. Her mom ordered the ever-popular chicken and waffles.

Bon Appetit: If you haven't noticed yet, every day is a national food holiday (sometimes it's two or three). Bon Appetit explained in this article why they don't celebrate national food days. Most holidays are meant to market and promote certain food associations or companies, and others were just made up by random people, like International Beer Day (the first Friday in August) which was started by two guys who love beer.

More »

Now Trending

From the Vault

 

Loading...