This Week in Houston Food Blogs: Hunky Dory's Dark & Stormy Dessert
Rum ice cream topped with rum caramel floating on a zippy ginger beer is a dessert version of a Dark & Stormy cocktail at Hunky Dory.
Photo By Cuc Lam
This week, bloggers discover a Popsicle version of a whimsical, fruity cocktail, share a gluten-free recipe for a quick-prep pesto sauce and continue to explore new restaurants during Houston Restaurant Weeks.
Kim of "Adventures In a New(ish) City" and her pals pick Hunky Dory as one of their Houston Restaurant Weeks must-go spots. She is happy to report that Hunky Dory offers a vegetarian option for each of the three courses on the HRW menu. With fresh and ethnically diverse choices, the menu sounds great, especially the vegetarian version of "chicken tikka masala," made with root veggies, fruit and "swirled together in a thick, curried tomato yogurt sauce." Kim proves that attending HRW dinners is best in groups of three — how else can you try all three desserts on the menu? Sticky toffee pudding, Eccles cake — a buttery pastry with currents and served with cheddar — and the mysteriously coined "Dark & Stormy," with rum ice cream, rum caramel and ginger beer, were enjoyed by all. Kim describes the latter as "playful, sinful and outrageous," and says it was definitely her favorite dish of the night.
Jenny Adams of "Garden & Gun" explores a new Texas dessert craze, the Popsicle. She shares her visit with Jason Dady, the owner of Shuck Shack, an oyster bar in San Antonio. They chat about paletas and cocktails and how he was inspired to create these refreshing boozy treats. Paletas are the Mexican version of popsicles, made by freezing fruit puree. The Popsicle becomes a perfect booze carrier when Deep Eddy lemon vodka is added to the mix. The chef shares his complete recipe for the "Shuck Shack Limonade" with Jenny. With only a few ingredients, a homemade adult "dessert beverage" can be the star of the next backyard pool party.
The Hatch Chile Fest officially kicked off at Central Market on August 10, and the Sip & Savor section in Go Tidbits lists four steps to finding the perfect pepper. Choosing peppers based on the color and symmetry is very important. Check out the blog to find out what else makes a difference when you're picking the right peppers for this Hatch season's recipes.
It takes only a few minutes to prep this beautiful, baby spinach pesto.
Photo By Katherine Chalkley
Katherine of "Deliberate Fare" whips up her worry-free version of Ina Garten's pesto recipe that is gluten-free, dairy-free and more Texan than Italian. Living with food restrictions does not mean having to compromise flavor and satisfaction. Her blog focuses on sharing recipes for eaters who live in a gluten-free, dairy-free or sugar-free zone or a combination of such zones. This particular recipe is a quick-prep that substitutes walnuts for pecans, baby spinach for basil and garlic-infused oil for garlic. The recipe is simple and the pesto looks beautifully fresh.
For not being a deviled-egg enthusiast, Albert snaps a gorgeous quartet of masterfully crafted eggs donned with bacon jam, candied jalapeño slices and chives.
Photo By Albert Nurick
Albert of "HTown Chow Down" shares exquisite photos of the fall preview of the menu at Hubbell & Hudson Kitchen, the more casual option of chef Austin Simmons's three restaurants in The Woodlands (the other two are Hubbell & Hudson Bistro and Cureight). While the bistro is a traditional restaurant and Cureight provides more of a tasting menu experience, the fall menu at the Kitchen location includes options created for a different price point and aimed at a different audience.
Simmons is an award-winning chef who was also named Best Chef in Houston last year by the Houston Press. His restaurants have won many accolades in the culinary world, which is why Albert thinks that "this talented young man is the chef to watch in The Woodlands."
That's it for this week. Did we miss a blog that you love? Leave us a comment or send us an email to share your favorites with us.
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