Texas Monthly: Summer is quickly approaching and that means it's time to whip out the ice cold drinks. While you could stick to snow cones and lemonade, why not try making your own michelada? Texas Monthly shares its recipe for this cold beer drink made with hot sauce, limes, Worchestershire sauce, salt, pepper and Maggi Seasoning, a savory Asian sauce.
H-Town Chow Down: This week, H-Town Chow Down discovered Nguyen Ngo 2, a Vietnamese sandwich shop near FM 1960 and Bammel North Houston making killer banh mi sandwiches. Nguyen Ngo 2 makes the traditional banh mi as well as a few twists on the classic, such as the sliced rib-eye banh mi with roast beef, jalapenos, cilantro, carrots and a garlic mayonnaise. The Vietnamese sandwich shop also makes one with meatballs and sausage.
Houston Dairymaids: In the Dairymaid Diary, the Houston Dairymaids' blog, Kerrisa shares how to make Dairymaid Baklava featuring a multitude of ingredients from various farms around the country. The recipe uses finely chopped hazelnuts from Freddy Guys in Oregon, butter from Lucky Layla Farms in Garland, Texas, and the Cowgirl Creamery's Mt Tam cheese from Petaluma, Calif. Sugar, vanilla extract and Native Nectar Wild Texas Guajillo Honey are combined to make the "liquid gold" poured on top of the baklava after it bakes.
Adventures in a New(ish) City: Kim visited Brick & Spoon for brunch over the weekend. Despite the high priced Bloody Mary (one for $12.50!), she enjoyed her Saturday morning meal. The grilled veggie salad with shrimp and feta cheese tossed in a sun-dried tomato vinaigrette was beautifully presented and according to her, tasted "fantastic."
Urban Swank: Speaking of brunch, Shanna Jones of Urban Swank finally visited Tiny Boxwood's Cafe for brunch after hearing her friends rave about it all the time. She recommends ordering quickly to get ensure a spot on the patio. So, if you can't decide what to order, just stick with the most popular items: house migas made of scrambled eggs with cheese, potatoes, sausage, tortilla strips and salsa, or the Mother's Breakfast, a plate of biscuits, strawberry jam, ground sausage and eggs.
The Wall Street Journal: Remember when pastry chef Dominique Ansel introduced the cronut last year? Well, now he has created the "waffogato." Hot maple syrup and espresso are poured over waffle-shaped ice cream placed in a cup to create a creamy, icy dessert. The ice cream is a blend of Belgian waffles and tapioca. If only we could all eat our waffles like this.
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