This Week in Food Blogs: Cherry Bounce Sours & Beer-Glazed Chicken
Julep serves an awesome Cherry Bounce Sour.
Photo by Kaitlin Steinberg
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.
Gastronaut: Houstonia's food blog, Gastronaut, has started sharing recipes throughout the week and one of the featured dishes is beer-glazed grilled chicken. It's a simple recipe that appears to yield lots of flavor. One quartered bone-in chicken is smothered in a cooked glaze made with IPA or Belgian Ale beer plus two tablespoons of sugar and a teaspoon of lemon zest. The bird is then placed on the grill to brown the sides, and left under a covered grill for another half hour to finish cooking. Add more glaze if the skin doesn't crisp up as much as you would prefer.
Eat-More-Burgers: Russell Weil writes about the "Boisterous Burger" at Revelry on Richmond this week. He chose The Regular burger which is anything but normal as it features housemade pickles, pickled red onions and Sriracha mayonnaise on a fresh ground 7-ounce beef patty with cheddar cheese, lettuce and tomato all inside an artisan bun. He paired it all with the Parmesan truffle fries.
Urban Swank: The gals at Urban Swank stopped by Americas this week, a favorite of theirs out of all the Cordua restaurants (well, maybe it's tied with Churrascos). They sampled the new menu at the River Oaks location hosted by father and son, Michael and David Cordua. The new lunch menu includes more than just smaller dinner portions, such as fish or carnitas tacos, and a Cuban sandwich. Guests can also order an empanada trio including one stuffed with black beans and chorizo.
Smitten Kitchen: On the blog this week, Smitten Kitchen shares a recipe for Strawberries and Cream with Graham Crumbles. Sounds like a perfect dessert for Labor Day, right? She has discovered that the best strawberries appear later in the summer. Simply place a pound of halved or quartered strawberries in a large bowl, cover with whipped cream made from heavy or whipping cream, dark brown sugar, crème fraiche or sour cream, and vanilla extract, then sprinkle homemade graham crumbs on top. Easy as pie.
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