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Month: October 2021

Texicureans’ Trails: Date Night

It’s a great evening out to celebrate your relationship whether you are on a first date or have been married for 50+ years.  Here’s the Thursday night recommendation only a few minutes’ drive that gives the feel of a true get away.

The reason for Thursday is the iconic Cabernet Grill – so popular that reservations are harder to obtain on the weekends, but a tad easier on a Thursday evening. Toasting the tagline: “The largest selection of Texas wines makes for an unparalleled dining experience” has given it recognition as a top restaurant by Texas Monthly, Trip Advisor, Wine Enthusiast and USA Today.

The dishes are chef prepared from the freshest ingredients, and we were delightfully satisfied with our selections. The ambience with soft lights is a perfect place for an intimate rendezvous. I always love when the chef welcome to you with a surprise aperitif – ours was delightful with a melon theme and crumbles of Texas pecans.  Steaks, fowl, pork, and seafood populate the diverse menu, and, of course, your waiter can help pair the perfect wine.

We handily began our evening with a glass of wine at Augusta Vin which is across the highway.  Since the tasting room closes at six, we coordinated our dining time to follow conveniently close.  Whether you are seeking a quiet evening out with your significant other, or just would like a special evening out with friends, Augusta Vin and Cabernet grill make a great paring!

Stuffed Grape Leaves

Whether preparing appetizers for your family gathering, or for literally 500, these stuffed grape leaves are the ticket! I have always loved them, but considered it an abominable task to make them. Join me with Jo Ann Andera as she demystifies their fairly simple preparation and learn about the Lebanese heritage here in Texas.

JoAnn headed the annual folk like festival at the Institute of Texan culture museum for many years. She has a deep appreciation for all the cultures that constitute Texas as well as a unique viewpoint growing up as the daughter of Lebanese immigrants.

Stuffed grape leaves make A hardy snack that can be frozen & defrosted for a quick Protein pick-me-up. They would also serve well with a hardy appetizer meal since they include meat and rice.  Easy to pick up individually, the hard part is exhibiting restraint on how many you can eat!

 


Stuffed Grape Leaves

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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer

Ingredients
  

  • 1 cup uncooked rice
  • 1 lb lamb shoulder finely-chopped (or 1 lb ground beef)
  • salt, pepper to taste
  • 3 tbsp melted butter
  • 55-65 grape leaves (3-4 inches) fresh or canned
  • ¼ cup lemon juice

Instructions
 

  • Rinse rice in cold water and drain.
  • Add all ingredients except leaves and lemon. Mix well.
  • Put leaves dull side up. Put about 1 TBSP stuffing in each. Begin to roll, fold in ends and finish. Should be 1/2 - 3/4 inches thick when rolled depending onside of leaf.
  • Put lamb bones or sliced tomatoes in bottom of 2.5 quart pot. Arrange rolls in compact rows. When finished put heavy plate on top so they remain firm.
  • Pour water/lemon juice combo until leaves are barely covered.
  • Cover and cook medium flame for 15 minutes.
    Opt: Add a little lemon juice after 15 min
  • Lower flame and cook another 15 minutes.
  • Unmold by putting plate over pan and inverting or use tongs and plate individually.

Notes

  • These can be easily frozen for future use as a quick snack.

Sauteed Multi-Color Garden Peppers

This is the time of year that my garden Abounds with peppers I planted yellow, green and red peppers on purpose and now the beauty of the various colors is in full throttle!
Peppers can make a lovely and wholesome side dish especially when coupled with some mushrooms and onions.  Flavorful, easy to prepare, And full Of vitamins, I love serving this either along side a protein or adding some sausage for a one dish meal.  
If you don’t have a garden you can just snag a bag or two of the multicolored peppers from H-E-B.  
Organic is a good choice for peppers if you are striving to eat “clean”.  

So go ahead: pick a peck of peppers & sautée them up for dinner tonight!  Hint:  they really shine in a cast iron frying pan & you can serve them up straight from there.
😉

Sauteed Multi-Color Garden Peppers

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Course Side Dish

Ingredients
  

  • ¼ cup Texas Olive Oil
  • 1 tbsp garlic
  • 1 medium/large onion, chopped
  • 8 oz Baby Bella mushrooms, sliced
  • 4 cups loosely-packed 1/2" sliced Garden peppers
  • 1 tbsp chopped fresh basil (2 tsp dried)
  • 1 tsp fresh oregano leaves (1/2 tsp dried)
  • ½ tsp salt
  • 1 tsp Fiesta Coarse Black Pepper

Instructions
 

  • Add oil to a skillet, heating for 30 - 45 seconds on Medium High heat
  • Add garlic and sauté for about 45 seconds
  • Add onion and sauté for about 2 minutes
  • Add remainder of ingredients and stir for about 6-8 minutes
  • Serve

Notes

  • This is one of those dishes that is best served immediately. You will be rewarded by the rich aroma.
  • You can easily make this a one-skillet meal by adding a ring or two of smoked sausage. (Depending on how much protein you desire)