April 6th Special

Honey Mustard Chicken Slider

The chicken for this slider was poached in a mixture of dijon, honey, and chicken stock before being shredded and reunited with the cooking liquid which we had let reduce down while the chicken was cooling. We decided to complement the resulting deliciousness with a mixture of baby celery and baby lettuce we had picked up at Boggy Creek Farm earlier that morning.

The baby celery was amazing. The stalks were bursting with vibrant celery flavor. The leaves were also delicious and had a slight bitterness that played well with the honey in the chicken. We tossed this little salad in walnut oil and added some pickled apples as well. We also added some creaminess in the form of Pure Luck chevre.

April's New Sliders

Not So Po' Boy

This slider started out with us wanting to use springs widely available local carrots as a focal point for a component to our slider. We first take a big batch of habaneros and pickle them with apple cider vinegar and sugar. Everyday, when we make a new batch of slaw, a couple habaneros get minced and mixed with the shredded Texas carrots. The dressing that adorns this mixture is equal parts of the pickling liquid and local honey with a healthy dose of cilantro. This makes a perfect base for our catfish cake. It is a basic crab cake but instead of crab we have loaded it up with Texas catfish. The catfish we use is certified Texas farm raised catfish that comes from an outstanding farm in Markham, Texas. They were named a best choice by the Monterey Bay Seafood Watch Program. Read all about them at http://www.certifiedtexascatfish.com/planet.html

To bring a little more flavor to the table we went with a blackened lemon aioli. The blend of spice and citrus within highlights the cake quite nicely.

Mother Shucker!

The inspiration for this slider came in the form of "Elotes en Vaso" aka corn in a cup. Of course we don't do cups, we do sliders. However we do enjoy the flavors found in this scrumptious snack. We make a basic fritter batter to which we fold in sauteed organic sweet corn and to add a little smokiness we also add a little cumin. Fried to golden brown perfection, two little molten morsels are drizzled with mayo, dusted with ancho chile powder, spinkled with cotija, garnished with tortilla crisps, and sandwiched between one of our locally baked fresh buns. These two sliders have been becoming a lot of our long time customers favorites overnight. Come enjoy them while they last!

The New Location

3600 South Lamar Blvd 78704