Specials

Falling behind on blogging about our specials. Here is what we had going on the last couple weeks. Next post will be this coming week about our newly revamped sweet stuffed slider. We will start with our most recent sliders which happen to be shot by our friend Jerry of Jerry Milton Photography. As you can see he put my phone's camera shots to shame.

I had been having a craving for fried oysters and to my dismay as I found the fresh shucked Texas oyster bin at central market to contain nothing but stainless steel. Thankfully I asked as they had just received their shipment and hadn't unloaded it yet. Doesn't get much fresher. We encrusted these beauties with blue cornmeal and drizzled them with a smoked, toasted, and roasted vinaigrette. A little lettuce and tomato and this slider was done. Simple and delicious.

This slider actually ended up being the result of an idea that didn't work and not wanting to waste product. I'm filing the idea for later use because it is still something I would like to revisit. Anyways I ended up with a mixing bowl full of cactus, queso fresco, black beans, cilantro, and some seasonings. I had tortillas in the fridge and had just made the vinaigrette to use on the oysters the following day. I began rolling up the filling in corn tortillas and frying the flautas until golden brown delicious. In addition to the STR sauce we drizzled it with a little lime infused crema as well.

We picked up some tubes and tentacles at quality seafood when we were also grabbing the certified Texas raised catfish for our Not so Po' boy. A trip to boggy creek farm netted us some delicious fresh harvested strawberries and arugula. We kept this one pretty simple soaking the calamari in buttermilk and giving them a pretty standard seasoned flour dusting before frying. We took the wonderfully fragrant strawberries and turned them into a strawberry chipotle coulis. It played nicely against the peppery arugula.

Inspired by albondigas these meatballs contain all natural ground beef, basmati rice, sweet onion, cumin, cilantro, and mint. I had never had a chance to try ghost chiles so I picked some up along with a couple cans of organic fire roasted tomatoes. Making a quick sauce I then browned the meatballs before simmering in the liquid fire. Besides the mint in the meatballs we decided to cut the spice by topping with an avocado mousse and cotija cheese.