Restaurant Review - The Granary 'Cue & Brew

Hey Austinites - has it been a while since you've made the hour and a half drive down to San Antonio? Here's a tasty reason - visit the newish The Granary 'Cue & Brew in the hip reinvented Pearl District in downtown San Antonio! Luke and I headed there this weekend to visit his parents, and they said we HAD to go to The Granary - the brother owners are actually friends of Luke's from his school days!

Imagine that Lamberts and its fancy barbeque is magically transferred to San Antonio, but along the way they added the tasty beer of a microbrewery and the nice dichotomy of a traditional barbecue lunch and more upscale, adventurous options for dinner. That's what you'll find at The Granary! Their menu changes often, so this is just a taste of what you might find there.

To drink
The microbrewery aspect was a huge draw for Luke, and he wasn't disappointed with the beers they had to offer. I went with the beer cocktail route and ordered the shandy - made with their housemade rhubarb soda (they have seasonal soda offerings) and beer. So refreshing on a hot September day - I had two! They also make their own root beer, which is super flavorful! They can make  you a root beer float, if you're daring enough (we wanted to save room for the main event - the meat!).

 
To snack
They had a strong appetizer menu, but with our eye on the prize, we just ordered a couple small things to taste while we waited. The heirloom tomato salad had a nice mix of large, juicy heirloom tomatoes and some smaller cherry tomatoes. And, interestingly enough, avocado ice cream on the side! That was a first for me (ice cream for an app, not avocado ice cream - I already know I love that!). We also enjoyed the grilled figs which weren't on the menu, paired with a cocoa "dirt" and apricot gel.

To eat
The entree menu was tough to select from - we spent a solid 5 minutes debating what to get. Luke's dad insisted on the Barbecue Board (like what you would get there for lunch) which featured brisket, pulled pork, and stellar sides of potato salad and beans. The nice thing about this was the portion - generous but definitely not too much!

For me, the highlight was the beef clod (a shoulder cut). This was a GENEROUS portion of beef and had a super flavorful crust made of quinoa and coffee, and it had a maltiness (from the tomato caramel I think, which was addictive) that Luke said reminded him of beer! This is a must-get.

A close second was the BBQ Beef ramen. I asked the server if this was more BBQ-y or ramen-y, and he said it was somewhere in the middle - dead on! Love that the noodles were cooked in their beer, and the shallots were so flavorful. Of course the BBQ was amazing, and my only complaint was that the egg was difficult to eat.

Not too sweet
The fun continues to dessert, though there were definitely some options that were stronger than others (we had all 4 items!). Notably missing (or maybe not, since we didn't realize it until we were leaving) was chocolate, but I survived :)


The buttermilk pie was divine (and Luke's family are hard core buttermilk pie fans/critics!), but the most innovative and delicious dessert was the Beer and Pretzel ice cream with mustard caramel - we loved the complex flavor and the sweetness tempered by a bit of bitterness.

Heirloom Tomato, Avocado, Chickpea and Bacon Salad

Sadly, my amazing tomato crop has now dried up and stopped producing, but not before I got to enjoy many a delicious caprese, margarita pizza and fresh salad. Fortunately, heirloom tomatoes are abundant at the grocery store and enable my almost no-cook dinner mentality. This salad is pretty and composed, but could easily be tossed together. And for a vegetarian main, simply take out the bacon and chicken and add more chickpeas.

Heirloom Tomato, Avocado, Chickpea and Bacon Salad

3 boneless, skinless chicken thighs
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil, divided
Salt and pepper to taste
2 pieces bacon
4 ounces spinach
1 large avocado, pit removed and sliced
1 large heirloom tomato
A handful of cherry tomatoes (optional)
1 cup chickpeas (about 1/2 can)
2 green onions, sliced - divided
1/2 cup lowfat Greek yogurt
2 teaspoons white wine vinegar

Place chicken in a ziplock back. In a small bowl, whisk mustard, vinegar, 1 tablespoon oil and salt and pepper, then add to bag. Marinade at least 30 minutes (up to 2 hours).

Meanwhile, cook bacon in a cast iron until crisp - then crumble. Remove and keep warm. Add chicken and cook until cooked through (about 7-8 minutes). Set aside and let rest, then slice.

Place spinach on each plate, then top with avocado slices. Slice heirloom tomato into slices and half the cherry tomatoes and put on top of the avocados. Sprinkle with chickpeas and half of the green onion slices, crumbled bacon and chicken.

 In a small bowl, stir remaining green onions, yogurt, vinegar, remaining olive oil and salt and pepper. Drizzle over salad. Grab a steak knife and enjoy!

Menu August 25, 2013

I have a confession to make - I've started shopping for Halloween decorations. I KNOW it's only August and still 100 degrees outside, but I can't help myself. So, with the hope of fall lingering in the Robison household, my menu planning is back in full force. Here's what's on the menu this week:

• Sunday - Hatch Chile and Chicken Enchiladas (recipe below)
• Monday - Pork Chops with Bulgur, Peach and Mint Salad from Cooking Light
• Tuesday - Shrimp Tacos with Corn Salsa from Cooking Light
• Wednesday - Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad from Cooking Light
• Thursday - going out!
• Friday - Savory Corn Tart with Heirloom Tomatoes from Whole Foods Market

Hatch Chile and Chicken Enchiladas

1 15-oz can diced tomatoes
1 15-oz can red enchilada sauce
3 cups shredded chicken
6 mild hatch chiles, seeded and chopped
1 tomato, chopped
2 teaspoons cumin
1 tablespoon olive oil
1/2 yellow onion, chopped
4 ounces spinach
18 corn tortillas
2 cups shredded cheese (I used sharp cheddar)

In a medium bowl, stir together tomatoes and enchilada sauce. Set aside.

In a large bowl, stir together chicken, chiles, tomato and cumin.

Heat oil in a cast iron and add onions. Saute 10 minutes, stirring occasionally. Add spinach and stir in until just wilted. Add onion mixture to chicken and stir.

Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray. Ladle 3/4 cup enchilada sauce and spread evenly.

Warm tortillas one at a time on a dry skillet (about 45 seconds). Add 1 tablespoon cheese and 3 tablespoons chicken mixture, then roll and place in baking dish. Repeat with remaining tortillas and pack in tightly. Pour remaining enchilada sauce over enchiladas then sprinkle cheese evenly. 

Bake for 25 minutes. Remove and let set for 5 minutes before digging in. Enjoy!

Maple Miso Chicken

Apologies for the delay! Honestly, when the thermometer reaches 100 degrees for several weeks in a row, real recipe planning goes out the door and we eat a lot of simple meals like salads and tacos. But, this little gem was a delicious weeknight meal - with a heavy focus on savory, then salt, and then a little sweet to balance it out. And, I had all the ingredients in my fridge already - love meals that I don't need to shop for!

 
Maple Miso Chicken

3 tablespoons pure maple syrup
2 tablespoons miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon cooking oil (I used safflower)

Whisk first 5 ingredients together in a bowl (through sesame oil). Add 2/3 of mixture to a large plastic bag with chicken and reserve the other 1/3. Seal and let marinade at least 30 minutes (preferably an hour or two). Preheat oven to 350 degrees. Heat a large cast iron pot on medium heat and warm oil. Add chicken and let cook until browned on one side - about 5-6 minutes, then turn. Brush with some of the reserved glaze. Place in oven and let cook 10 minutes (or until cooked through). Remove from oven and brush with any remaining glaze and enjoy!

I served with a super simple, but super flavorful side of orange tahini broccoli. Here's how it goes:

Orange Tahini Broccoli

1 pound broccoli
3 tablespoons tahini
Zest and juice of one small-ish orange
Salt and pepper to taste

Trim broccoli into bite-sized florets. Steam broccoli until ready (mine usually takes about 10 minutes). Meanwhile, whisk tahini and orange juice, then set aside. When broccoli is cooked, toss with orange zest and salt and pepper. Drizzle with orange tahini sauce and serve hot!

Apron Adventures in Portland, OR

I just got back from a 9 day trip to the Pacific Northwest, which is now officially my favorite part of the country. I kicked off the journey with a girls trip to Portland, then rented a car and headed up to Seattle for a little work (don't worry, I made time to visit Pike's Market and a few awesome restaurants!). Below are some delicious highlights in case you're heading to the area soon - or just want to have a little food envy :) Enjoy!

Pok Pok
The first thing that pretty much anyone asked when I mentioned I was heading to Portland was if we were going to Pok Pok. You know it! The legendary chicken wings are as awesome as I thought they would be, and I got a cocktail made from their famous drinking vinegars. This is definitely a place where you want to have the waiter help you make selections and then share with the group - the menu can be a little intimidating and you don't want to miss anything good!

Little Bird Bistro
This is the first place we headed in the city - right in the hip Pearl District. Though the inside was super gentle and lively, we opted to sit at one of the few outdoor tables since it was SO NICE out - which is an anomaly to girls from Texas in July. I got the chicken fried trout - which was the whole fish with a light slaw on top. I'm embarrassed to say I ate 80% of it - so good. And, the delightful little dessert plate with 6 little sweet bites was perfect to share.


Tasty n Alder
Go for brunch any day of the week! Great way to avoid the infamous Portland weekend brunch waits and enjoy some AWESOME food. Get the savory bread pudding toad in a hole - you won't regret it :)

Voodoo Doughnut
This was also high on the "must try" in Portland list, but just as infamous as the doughnuts are, the line to get them is too. Luckily we went here on the day we had rented a car, so we went to a different location and didn't have to wait! The maple doughnut is NOT to be missed (with or without the bacon added :) )

My sassy travel companions - Megan, Kristen, Alison, Kway and Lauren (my sissy!)

Accanto
This was a super gentle Italian spot that is anything but meatballs and red sauce. We got some seasonal appetizers (see the pictured halibut and peach dish!) and my waiter convinced me to get the chicken - a half that I ate almost all of! And, when I saw affogato on the menu, I knew I needed it. SO good.

Affogato in action!

 Public Domain Coffee
We stayed at The Nines (incidentally a LOVELY hotel, especially if you have a good rate because it can get pricey), and this place was just around the corner. They had amazing pastries sourced from local shops (I had a strawberry barley scone one morning, and a baguette with butter and ham another morning), and the baristas were very thorough and talented. We went here twice!  
 


Stumptown
Another not-top-be missed spot - the line proved it. But, again killer coffee and pastries, and worth a try.

Domaine Serene

Breathtaking views and amazing wine? Yes please! This place had it both. We were smart to hit the wineries on a Friday and they weren't crowded at all! That meant we got to take our time and relax on the grounds and have the tastings come to us. I brought home a Syrah from here that I can't wait to enjoy.

The bride-to-be!

 
Domaine Drouhin
Just down the road from Domain Serene, our second spot proved to be just as delicious! I scored a pinot noir form here (what the Dundee region of Oregon wine country is known for!) that should be delicious. On our way out of Portland, we stopped at a sweet local market and grabbed some items for a picnic, which we enjoyed on the large outdoor patio here with gorgeous views - local fruit, cheese, Olympic Provisions salumi, crackers, spreads and more? Heaven!

Two sisters enjoying Oregon wine country!

Archery Summit
Ah, the view. 'nuff said :)

Argyle Winery Tasting Room
A coworker tipped me off that while in Portland, if I had the chance to enjoy some bubbles from ARgle, definitely to do it. We actually spotted it on the menu of the sassy bar we visited on our food tour, so we grabbed a bottle to enjoy before dinner one night in the room. On our way out to the wineries we spotted the tasting room and made sure we got back just in time to try a tasting before they closed at 5 (we just got there in time!!). I'm so glad we did, because their Black Brut (a sparkling pinot noir) was so amazing. They don't sell it in TX (they sell the regular bubbles here though!) so we each got a few bottles and plan to enjoy it on Megan's wedding day :)

Forktown Food Tours - North Mississippi

Sidecar on North Mississippi

Tacos from Koi Fusion

The Meadow - super gentle shop with all the fun things in life - flowers, chocolate, salt, bitters and more :)

Ricotta Toasts with Roasted Tomatoes

This recipe is not for the faint of heart. It IS for people who love awesome food. I saw a similar recipe from White on Rice Couple for grilling the tomatoes and having a sassier marinade, but for a Monday, this worked just fine for me!

If you think you don't like ricotta cheese, try making your own - it's super easy and will totally change your mind. I didn't make my own this time around, but I did buy some top-shelf, whole milk ricotta - so decadent, so delicious. So, next time you have a bowl full of just-picked cherry tomatoes from your garden (or a tub of some almost-as-yummy ones from the grocery store), give this recipe a whirl. Just eat a salad too :)

Ricotta Toasts with Roasted Tomatoes


1 pound cherry tomatoes
1/3 cup olive oil, divided
Salt and pepper to taste
6 slices crusty bread (I used French boule)
1 cup ricotta cheese (whole milk or homemade is preferred!)
1 lemon
Fresh basil leaves, chopped (optional)

Preheat oven to 425. On a foil-lined baking sheet, toss tomatoes with 1 tablespoon olive oil and salt and pepper. Roast for 30 minutes, stirring once or twice.

In the meantime, preheat a large cast iron or skillet on medium-high heat and warm 1/4 cup olive oil. Add bread slices so they can lay flat and not overlap and turn so they're coated in the oil. Toast 2-3 minutes on each side, until nice and crusty. Add additional oil as needed if pan gets too try.

Spread a thick layer of ricotta on the toasts and squeeze lemon juice over the top, then sprinkle with salt and pepper. Top with 5 or 6 roasted tomatoes and serve with a light salad (mine was spinach dressed with balsamic!). 
 

Couples Shower - His and Hers Menu

Let's travel back in time to the FIRST post ever put up on Apron Adventures (5 years ago this month!!), Say Thank You with Salmon. Remember that dear friend Meg I mentioned? Well, she's getting married! I was tickled pink to be in charge of the menu for the couple's shower the bridesmaids hosted this weekend. Her groom-to-be, Matt, is quite the foodie, while Megan has a bit more conservative taste when it comes to food. So, I thought a His and Hers menu would be more than fitting to showcase their varied (but always delicious) tastes in food. Here's what was on the line up:

His

• Caramelized Onion Tart from Simply Recipes
• Mini Crab Cakes from Annie's Eats
• Wasabi Shrimp with Avocado on Rice Crackers, from Steamy Kitchen (courtesy of What's Gaby Cooking)
• Pineland Maine cheddar (where the groom is from)
• Strawberry Balsamic Cupcakes from Annie's Eats (note, I made a traditional buttercream frosting instead and stirred in the strawberry mixture to be more stable for sitting out a few hours)

Hers

• Sandwich sliders with turkey, Robusto, mustard and raspberry jam
• Veggies and Green Goddess Dip from Ellie Krieger on the Food Network
• Bacon wrapped dates (recipe  below)
• Texas Pure Luck goat cheese (where the bride is from)
• Mac and Cheese Bites from Annie's Eats
• Lemon Cupcakes from Real Simple

The nice thing about the menu is that you didn't need a fork for anything! In addition to the cupcakes, the crab cakes and mac and cheese were also both baked in muffin tins so they were easy to crab and eat. The shrimp came on its own serving vessel with the cracker and the bacon wrapped dates had their own toothpicks for easy consumption. No fork = a hand to hold a glass of beer or wine  - everyone wins!

Bacon-wrapped dates

10 slices of bacon
30 dates
Blue cheese, Parmigiano Reggiano or marcona almonds (optional)
30 toothpicks

Preheat oven to 350 degrees. Cut bacon slices into three equal pieces (so you'll now have 30 total). If stuffing the dates, make a vertical slice in each and insert small piece of cheese or almond and close the date around it. Wrap each date with one piece of bacon and secure with a toothpick. Place on a broiler pan (so that the bacon grease has somewhere to drip while baking and doesn't prevent the bacon from crisping up) and bake for 30 minutes. Check to make sure bacon is done and cook an additional 5 minutes, if needed. Remove from oven and serve warm!