This Week in Food Blogs: Better Brisket at Corkscrew BBQ and Cranopeno Jelly
Wrap this jam-coated wheel of brie with pie dough, then bake for an amazing appetizer.
Photo by jshontz
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.
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.
Enjoy a platter of oysters at Danton's with friends and family over the holidays.
Photo by Katharine Shilcutt
CultureMap Houston: Marene Gustin of CultureMap Houston says Danton's Gulf Coast Seafood Kitchen is the best place to go for oysters in Houston during the holidays. Gustin says Danton's serves half-priced oysters on Monday nights. Order a variety of bivalves, including oysters Rockefeller, baked oysters Dan, oysters Kyle, oysters on the half shell and fried oysters.
The Pioneer Woman: Ree Drummond will be sharing her Christmas episode recipes throughout the next couple of weeks, but this week she explains how to make her Skewers of Glory, a.k.a. bacon-wrapped shrimp and pineapple with a ginger-spiked teriyaki sauce. She places shrimp and pineapple chunks on a skewer, wraps them in bacon, coats each in the teriyaki sauce and bakes the skewers in a 400-degree oven for about ten minutes. Sounds like a wonderful Christmas appetizer.
Blue Jean Gourmet: Nishta welcomed one of her colleagues, Elaine Lupovitch, to guest-post on her blog this week. Elaine owns Garden Dreams Houston and sells jellies, jams, sauces, salsas and marmalades. In her guest post, she explains how she makes cranberry jalapeño jelly, also known as cranopeño jelly.
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