Specials

Falling behind on blogging about our specials. Here is what we had going on the last couple weeks. Next post will be this coming week about our newly revamped sweet stuffed slider. We will start with our most recent sliders which happen to be shot by our friend Jerry of Jerry Milton Photography. As you can see he put my phone's camera shots to shame.

I had been having a craving for fried oysters and to my dismay as I found the fresh shucked Texas oyster bin at central market to contain nothing but stainless steel. Thankfully I asked as they had just received their shipment and hadn't unloaded it yet. Doesn't get much fresher. We encrusted these beauties with blue cornmeal and drizzled them with a smoked, toasted, and roasted vinaigrette. A little lettuce and tomato and this slider was done. Simple and delicious.

This slider actually ended up being the result of an idea that didn't work and not wanting to waste product. I'm filing the idea for later use because it is still something I would like to revisit. Anyways I ended up with a mixing bowl full of cactus, queso fresco, black beans, cilantro, and some seasonings. I had tortillas in the fridge and had just made the vinaigrette to use on the oysters the following day. I began rolling up the filling in corn tortillas and frying the flautas until golden brown delicious. In addition to the STR sauce we drizzled it with a little lime infused crema as well.

We picked up some tubes and tentacles at quality seafood when we were also grabbing the certified Texas raised catfish for our Not so Po' boy. A trip to boggy creek farm netted us some delicious fresh harvested strawberries and arugula. We kept this one pretty simple soaking the calamari in buttermilk and giving them a pretty standard seasoned flour dusting before frying. We took the wonderfully fragrant strawberries and turned them into a strawberry chipotle coulis. It played nicely against the peppery arugula.

Inspired by albondigas these meatballs contain all natural ground beef, basmati rice, sweet onion, cumin, cilantro, and mint. I had never had a chance to try ghost chiles so I picked some up along with a couple cans of organic fire roasted tomatoes. Making a quick sauce I then browned the meatballs before simmering in the liquid fire. Besides the mint in the meatballs we decided to cut the spice by topping with an avocado mousse and cotija cheese.

April 6th Special

Honey Mustard Chicken Slider

The chicken for this slider was poached in a mixture of dijon, honey, and chicken stock before being shredded and reunited with the cooking liquid which we had let reduce down while the chicken was cooling. We decided to complement the resulting deliciousness with a mixture of baby celery and baby lettuce we had picked up at Boggy Creek Farm earlier that morning.

The baby celery was amazing. The stalks were bursting with vibrant celery flavor. The leaves were also delicious and had a slight bitterness that played well with the honey in the chicken. We tossed this little salad in walnut oil and added some pickled apples as well. We also added some creaminess in the form of Pure Luck chevre.

April's New Sliders

Not So Po' Boy

This slider started out with us wanting to use springs widely available local carrots as a focal point for a component to our slider. We first take a big batch of habaneros and pickle them with apple cider vinegar and sugar. Everyday, when we make a new batch of slaw, a couple habaneros get minced and mixed with the shredded Texas carrots. The dressing that adorns this mixture is equal parts of the pickling liquid and local honey with a healthy dose of cilantro. This makes a perfect base for our catfish cake. It is a basic crab cake but instead of crab we have loaded it up with Texas catfish. The catfish we use is certified Texas farm raised catfish that comes from an outstanding farm in Markham, Texas. They were named a best choice by the Monterey Bay Seafood Watch Program. Read all about them at http://www.certifiedtexascatfish.com/planet.html

To bring a little more flavor to the table we went with a blackened lemon aioli. The blend of spice and citrus within highlights the cake quite nicely.

Mother Shucker!

The inspiration for this slider came in the form of "Elotes en Vaso" aka corn in a cup. Of course we don't do cups, we do sliders. However we do enjoy the flavors found in this scrumptious snack. We make a basic fritter batter to which we fold in sauteed organic sweet corn and to add a little smokiness we also add a little cumin. Fried to golden brown perfection, two little molten morsels are drizzled with mayo, dusted with ancho chile powder, spinkled with cotija, garnished with tortilla crisps, and sandwiched between one of our locally baked fresh buns. These two sliders have been becoming a lot of our long time customers favorites overnight. Come enjoy them while they last!