Pork with Mushrooms and Cream

8 ounces white button mushrooms, thickly sliced
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
1/2 cup chopped shallots
1 cup chicken broth
1/2 teaspoon herbes de Provence
Salt, to taste
Freshly ground pepper, to taste
1/2 cup heavy cream or crème fraîche
2 tablespoons chopped fresh flat-leaf parsley

Scatter the mushrooms in a large slow cooker.

In a large skillet, melt the butter with the oil over medium-high heat. Pat the pork dry with paper towels and brown it in batches on all sides, about 20 minutes total. Transfer the pork to the slow cooker.

Add the shallots to the skillet and cook for 2 minutes or until softened. Add the broth, herbes de Provence, and salt and pepper to taste. Bring the liquid to a simmer, scraping the bottom of the pan. Cook for 1 minute. Pour the liquid over the pork and mushrooms. Cover and cook on low for 6 hours or until the pork is tender.

With a slotted spoon, remove the meat and mushrooms from the slow cooker to a large bowl and cover to keep warm. Pour the liquid into a saucepan and skim off the fat. Bring the liquid to a boil and add the cream. Cook until the sauce is slightly thickened, about 2 minutes. Taste for seasoning. Pour the sauce over the pork and mushrooms. Sprinkle with the parsley and serve hot.

Makes 6 to 8 servings.

From “The French Slow Cooker” by Michele Scicolone

Dining Under the Stars at Sandy Oaks

On Friday, May 24, Sandy Oaks Olive Orchard will present a mixture of fine dining and an international wine list. Chef Scott Grimmett will have a prix fixe dinner with options so you can decide your dishes and then pick wine to match.  Just in time to herald National Wine Day.

The dining will take place outside, under the stars, in the beautiful country setting of Sandy Oaks. In case of inclement weather, seating will be moved indoors. Dinner: 6 p.m. Cost:  $55 per person, plus tax.  Call (210) 621-0044 for more information and to make reservations. Visit Sandy Oaks online here.

Shiner Beer Dinner at Hotel Havana

Hotel Havana, Shiner Beer and the San Antonio Library Foundation will host a Shiner Supper Club Tuesday, June 4, at 7 p.m. The four-course meal will highlight the culinary bounty of Central Texas.

Hotel Havana chef Toby Soto will prepare recipes from Whole Larder Love using natural meat raised by sixth-generation Texas rancher Loncity Cartwright of Twin Oaks Rand and local produce. Each course will be paired with a selection of beers presented by Shiner.

Tickets are $75 per person, which includes tax and gratuity. Space is limited and reservations can be made by calling Hotel Havana at 210-222-2008. Or, visit the events page at www.havanasanantonio.com

‘BBQ Snob’ Daniel Vaughn to be at Two Bros BBQ

Two Bros. BBQ Market will host Daniel “BBQ Snob” Vaughn at a book signing and celebration Friday, May 24, 6-9 p.m.

The Texas barbecue aficionado and author of the newly released “The Prophets of Smoked Meat,” an Anthony Bourdain book, Vaughn will be selling and signing just just-released books.

There will be  a live band and an offer of Two Bros. BBQ pack along with a full rack of “cherry babies” and a signed copy of “The Prophets of Smoked Meat” for $60. Buckets of beer are also on special.

Two Bros. is at 12656 West. Ave. 210-496-0222.

Portrait of Viola Barrios at Viola’s Ventanas.

The Barrios family’s new restaurant on Westover Hills Boulevard, Viola’s Ventanas, came to life with a series of soft openings this week.

While the grand opening is today, May 18, servers and cooks raced through their practice paces as finishing touches were laid on the building, the patio under the shade of old live oaks and a play area for children, called “the Park.”

Viola’s Ventanas is the Barrios family’s third restaurant and it’s named in memory of their mother, Viola Barrios, who died five years ago.

As the restaurant was presented to gathered guests at a preview Friday evening, it was also blessed with prayer. Not only were Viola Barrios’ children and grandchildren present, many said they felt Viola’s spirit there with them as well. This restaurant, the family says, is Viola’s, but also a restaurant for all moms, kids and families.

Her portrait holds a place of honor on a wall, where her kind face can look over and approve of those who are enjoying their food. Outside, stones in the fountain express what her son Louis Barrios called her “mantra”: They are inscribed with the Spanish words amor, fe and alegria, or love, faith and joy.

Her daughters, Diana Barrios-Treviño and Dr. Teresa Barrios-Ogden, along with their children, listened as Louis Barrios talked about not only her great love for them, but also her courage in the face of what seemed like overwhelming adversity when their father died.

In 1975, Jose Barrios was 46 and the sole support of the family when he was killed in an automobile accident caused by a drunken driver.

“We went from upper middle class to lower middle class in a day,” Louis Barrios recalled. As the family mourned their loss, Viola dealt with the realities that come with the death of a spouse; and she formulated a plan, as she alone would have to support her family now.

View into bar area from dining room at Viola’s Ventanas.

She decided to open a restaurant. This she did with an investment of $3,000, with cast-off dishes and silverware, in an old boat garage in near Avenue B and Jones Street. It didn’t even have parking, as Barrios recalled.

What Viola Barrios did have, in addition to compelling necessity and prodigious cooking skills, were faith, joy and love.

On a quick kitchen tour at Viola’s Ventanas, Diana Barrios-Treviño and her husband, Roland Treviño, pointed out the long counters and equipment, gleaming stainless steel, ice bins, pan racks and much more.

Roland Treviño purchased this equipment, which looked nearly new, for a fraction of what it would have cost from the the former Brasserie Pavil. If some of the lighting fixtures in the dining room look familiar, those came from the now-defunct restaurant as well. Viola, one knows, would have looked quite approvingly this prudent purchase.

An even closer connection to Viola is a modest work table that sits toward the back part of the restaurant. Treviño dug this table out of storage where his mother-in-law had put it years ago, saying at the time, “I’ll want to use it someday.” After removing a metal rack attached to the table, replacing the deteriorated wood work surface, painting the metal pipe legs and replacing old casters with snappy new red ones, he put it in place in the kitchen.

When he brought his wife to see it, the two of them ended up in tears. And they were pretty sure Viola’s spirit was with them then, too.

Before dinner, restaurant guests were invited to go outside for the dedication. City councilmen Diego Bernal, Ray Lopez and W. Reed Williams as well as Texas Secretary of State John Steen offered their words of congratulation as did friends who helped with securing the property, Charles “Marty” and Rene Wender. Father Saturnino Lago from the Oblate School of Theology said a blessing.

Barrios family and city councilman Ray Lopez at dedication of Viola’s Ventanas.

Diana Barrios-Treviño also presented the third recipient of a scholarship from Viola’s Huge Heart Foundation, which will pay for four years of school at the Antonian High School. The young woman to receive this scholarship, Daniella Cisneros, was so grateful she also teared up as the presentation drew to a close.

Viola, as charitable with others as she was with her family, would have been proud of Daniella as well, said Barrios-Treviño. “She is a beautiful example of another little Viola.”

And then, dinner was served.

Viola’s Ventanas opens Saturday, May 18, at 11 a.m. It is at 9660 Westover Hills Blvd. between Highway 151 and Culebra Road.

Louis Barrios (left), Diana Barrios-Trevino (second from right) and Dr. Teresa Barrios-Ogden (right), presented Daniella Cisneros (second from left) with a scholarship from Viola’s Huge Heart Foundation.

Roland Trevino and Diana Barrios-Trevino at Viola’s Ventanas.

Fresh eggs from the farm.

The Pearl, San Antonio’s growing culinary town center, has hosted a successful producers-only farmers market since 2009. On Saturday, it’s time to recognize the achievement from 9 a.m. – 1 p.m. There will be live music, treats, the usual array of produce and specialty items and complimentary tastings from San Antonio chefs.

“The Pearl Farmers Market has connected the community through working with farms in a 150 mile radius of San Antonio, raising awareness of seasonal eating and bringing people together through the celebration of local food,” the Pearl said in an announcement.

“Over the past four years Pearl Farmers Market has connected thousands of people to their local farmers and food producers from around San Antonio,” said Tatum Evans, market manager at Pearl.

“Our anniversary is a special time to thank all participants for their support of and commitment to our local food system.  Take time during our anniversary to thank a farmer and thank a shopper!”

Taste offerings by some of the city’s best talent including Jesse Perez (Arcade), Johnny Hernandez (La Gloria), Steve McHugh (Cured), Tim Rattray (The Granary), Geronimo Lopez (Nao), Jeff White (Boiler House) and Noah Melnagailis (One Lucky Duck).

Pearl is located at 200 E. Grayson St. in San Antonio, Texas. For more information about events at Pearl please click here.

That’s what Ziporah Janowski and Julie Harrington of the Shane Diet Plan ask in their new cookbook, “Meal Simple — The Camp Shane Cookbook: Quick, Easy, Delicious & Healthy Recipes” ($24.95). (Shane has a diet resort at the Westin la Cantera where recipes from the book are served as part of the meals.)

Camp Shane’s Brownies

And the answer their question by offering a brownie recipe that’s made with black beans.

Their reason: “You can get the nutritional benefits of black beans while eating a brownie. Sneaking healthy food into dessert is more enjoyable than eating them plain on a plate.”

Still, black beans in a brownie? I didn’t believe it. So I had to try it out. Sure enough, the recipe is quick and easy, and the nutritional analysis is certainly better than a brownie from a bakery. And, they’re wheat-free.

But what about delicious?

Yes, according to the 15 or so people who sampled the brownies both at work and in my Bible study group. I handed them out and told everyone these were “diet brownies.” Yet no one believed me, and not a single person could guess that black beans were in them. I couldn’t taste them, either, and I was the only one who knew they were there.

The only caveat I got from some people was that there were no nuts in them. And I could understand that. Those of us addicted to nuts in brownies love that contrast of texture as well as the additional flavor. Perhaps that’s why I tossed a little coconut into the mix before baking. Nuts and coconut will add fat, so if you have to have them, try limiting them to a good tablespoon of finely chopped nuts and use 1/4 teaspoon almond or walnut extract instead of the vanilla.

That success makes me want to try more from “Meal Simple” and not just the dessert recipes. The Tilapia with Mango Salsa, Roasted Brussells Sprouts, the breakfast treats, and popcorn with a mix of nuts and dried fruit are all on my future must-try list. Who knew dieting could taste so good?

Brownies

Cooking spray
1 (15-ounce) can black beans, drained and rinsed
2 eggs
3 tablespoons canola oil
1/2 unsweetened cocoa powder
Pinch of coarse salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2/3 cup brown sugar, packed
1/2 cup semi-sweet chocolate chips

Camp Shane’s Brownies in the pan.

Preheat oven to 350 degrees. Spray and 8-inch square baking pan with cooking spray.

In a food processor, purée black beans until smooth. Add eggs, oil, cocoa powder, salt, baking powder, vanilla and sugar; blending until smooth. Add 1/4 cup chocolate chips and pulse a few times to mix. Transfer batter to pan and sprinkle remaining 1/4 cup chocolate chips on top of batter.

Bake for 30 to 35 minutes or until a toothpick inserted at center comes out clean.

Makes 20 brownies.

Approximate nutritional value per serving: 150 calories, 4.7 g fat, 22.7 g carbohydrates, 4.1 g dietary fiber, 6 g protein.

From “Meal Simple — The Camp Shane Cookbook: Quick, Easy, Delicious & Healthy Recipes” from Ziporah Janowski and Julie Harrington

Foie gras with mango and pear

For the longest time, foie gras was a sliver of culinary paradise reserved for high-end restaurant dining. That is, unless you placed an order directly from the likes of Hudson Valley Foie Gras or through Central Market. And then, the cut of liver was large and whole, and you had to cut it yourself before searing it in a pan.

Thanks to the folks at GauchoGourmet, 935 Isom Road, you can now buy this delicious cut into slabs and individually packaged, so you can get two or 10 servings, depending on your hunger or the size of your guest list.

A 2-ounce slab sells for about $$6.35, which is a great price compared with what you pay in restaurants. But the food warehouse recently had a one-day sale that made me want to stock up for the future.

First, I had to get one necessary piece of cooking equipment: a splatter screen.

Searing foie gras produces a lot of fat that will coat the area around your stove. So, be ready to clean up a good-sized area around your pan, even with a splatter guard.

Think you can’t cook foie gras as good as you get at a restaurant? Think again. A 2-ounce slab, cut about 3/4 inch thick will cook quickly, but it’s easy, if you pay attention for a good minute.

Before you start, make sure you know how you want to serve the meat and have everything else ready, because you want to serve your dish immediately after the foie gras is cooked. Remember, this is an ephemeral treat, exceedingly rich and satisfying, yet its magic works only for a short while. You don’t really want leftovers.

Slabs of foie gras

My inspiration was a foie gras club sandwich that chef Andrew Weissman used to serve at Le Rêve. I simplified it greatly, eliminating the buttery brioche and bacon as well as any sort of balsamic reduction. I retained the silky mango and topped both with slivers of pear, instead of the Granny Smith apple that Weissman used. Both the slab of mango and the pear slices were ready to go before I cooked the meat.

What else could you serve with it? Foie gras is great with a glass of Sauternes on the side, so why not a sauce made with a similar wine, such as a German Riesling, that mixes a touch of sweet with a bright acidity to cut through the unctuousness of the liver? Honey and lemon, a drizzle of thick, aged balsamic or sherry vinegar, or a Rossini sauce made with truffles would all go well with it. If you wanted to use a spoonful of jam, think fig, ginger or onion. Nuts and dried fruit, from cherries to figs, would also add to the flavors.

Luciano Ciorciari of GauchoGourmet says he likes his on a piece of toasted baguette with a touch of sweet-tart preserves, such as red currant or lignonberry.

If you wanted to use the foie gras atop a hot steak, just cook the beef first. While it is resting, sear the goose liver.

Handling the liver is easy: Just thaw the slab, score it on both sides (the depth of the criss-crossed cuts will depend on how thick your slab is), and sprinkle it with a little salt and finely ground pepper. Heat a non-stick pan or a regular sauté pan with the tiniest bit of grapeseed or avocado oil until the pan is extremely hot. Place the slabs in the pan and cover instantly. The fat will begin to melt off the slab and splatter. After no more than 30 seconds, flip the foie gras and cook for the same amount of time. Remove and prepare to serve.

That’s it. Then comes the fun part: eating it.

Chef Paco Isordia

To that end, he’ll be preparing his Seafood a la Talla at Culinaria’s Best of Mexico, which is set for Friday evening at the Shops at La Cantera, 15900 La Cantera Parkway.

The chef works at Viceroy Zihuatanejo, a resort on the bay waters of Playa la Ropa. In the Pacific Coast enclave, he is known for teaching classes in using organic foods in light, fresh and healthful ways, one of which can be seen in the recipe below.

He recently answered a few questions about people’s perceptions of Mexican food, his favorite ingredients and more.

Q. What surprises Americans visiting your restaurant the most about what they think Mexican food should be like?

A. Many Americans expect Mexican food to be heavy, but so much of real Mexican cuisine is fresh, light and vibrant. It is a seafood-centric culture, and the property takes advantage of local sourcing when available to keep up with this aspect.

Q. You teach classes in cooking with organic food. Why is that important?

A. I believe it is important to understand your food and where it comes from. Using organic ingredients when cooking can give chefs and diners a better idea of how food actually tastes, making the overall experience more authentic.

Q. What are your favorite local ingredients to use in your cooking?

A. I like to use:

• Different types of local fresh seafood: snapper, dorado, tuna lobster, octopus, etc.
• Local products such as epazote, hoja santa, Jamaica, corn, mango, etc.

Q. Name one dish from your childhood that has influenced your cooking today and explain why.

A. I really like the tacos, and now that I have the privilege to know different products I like to combine different flavors. For example, taquitos with guacamole and escamoles (ant larvae), truffle oil, etc.

Q. What do you enjoy eating most when you’re not at work?

A. I love Mediterranean food and Mexican, but I also like to eat what is typical of any place you go.

Seafood a la Talla

1 pound peeled shrimp
1 pound baby scallops
2 pounds octopus
1 pound squid, cleaned
Salt, to taste
Pepper, to taste
¼ cup olive oil
Juice of 2 lemons

Sauce:
4 cloves garlic, divided use
Salt, to taste
½ teaspoon ground cloves
½ teaspoon coriander
1/4 teaspoon cumin
½ teaspoon oregano
½ cup fresh cilantro
2 tablespoons mayonnaise
1 tablespoons Dijon mustard
2 tablespoons soy sauce
8 guajillo chiles
2 white onions, diced
2 habaneros, chopped
3 jalapeños, chopped
1 pound ripe pineapple, cubed
1 tomato, diced

To assemble:
30 small flour tortillas
1 pound bayo beans or red beans, boiled and mashed
Baby radishes, sliced, for garnish
Micro cilantro or other microgreens, for garnish

Peel and clean the seafood. Season with salt, pepper, olive oil, and lemon juice, and set aside.

Combine 2 cloves garlic and salt in mortar until a paste forms. In either a large mortar or food processor, add garlic paste and process together with cloves, coriander seeds, cumin and oregano. Add mayonnaise, mustard and soy sauce. Set mixture aside.

Roast the guajillo chilies, first removing seeds and boiling briefly to soften. Once roasted, blend with remaining 2 cloves garlic and onion, and mix with seasoning sauce. Add habaneros, jalapeños, pineapple and tomato to sauce.

Marinate seafood with this sauce for at least 90 minutes.

Heat your grill. Grill the seafood over direct heat until it acquires a roasted color and is done, about 5 minutes.

To assemble: Take a tortilla and spread bayo beans over it. Add grilled seafood and top with radishes and microgreens.

Makes 10-12 servings.

Adapted from Paco Isordia of Viceroy Zihuatanejo

For more information on Best of Mexico or other Culinaria events, click here.

Sample some fine wines at Culinaria’s Grand Tasting.

So, the organizers of the event took a good look at the Grand Tasting and made some changes. Last year, the number of tickets was limited, so that there were be no more lines of more than a few minutes. A VIP section promised no lines at all within a secluded area.

The new approach worked so well that it’s the model for this Saturday’s Grand Tasting, set for the Grotto at the Henry B. Gonzalez Convention Center, 200 E. Market St. The fun runs from 7 to 10 p.m.

Chefs from all over the city will be serving up samples of their latest and best creations, while wines from all over the world will be poured. And spirits will be featured as well.

Enjoy some finely crafted treats from the city’s top chefs.

Those who buy VIP tickets will be treated to a bubbles room with fine Champagnes and sparkling wines. Plus, one chef will be devoted to the limited access area, dubbed the Bubble Room for the evening, and he’ll provide small bites for made especially for these guests.

Tickets for the Grand Tasting are $100 apiece or $125 at the door, while tickets for the VIP area are priced at $150 and are sold only in advance.

For more information and to purchase tickets for the Grand Tasting or other events during Culinaria’s Festival Week, click here.

Learn more about Gewurztraminers, Rieslings and other white wines.

Seminar is such a dry word that it has you reaching for a glass of whatever’s handy in hopes of escaping the stuffiness of what’s around you.

Yet Culinaria is offering three seminars during its Festival Week that will have you reaching for your glasses in a refreshing new way.

All three are grouped under the heading Taste Test Education, which sounds like more fun than, say, Russian Theory or Introduction to Medieval Technology. All are set for Saturday at Arcade Midtown Kitchen, 303 Pearl Parkway, and will entertain you while taking you to new places in the wine world. The schedule includes:

“Gewurz – what?” at 1:30 p.m.

The sweet wines that are much easier to taste than to pronounce. Sweet wines do not always equal dessert wines. In this Taste Test, we’ll examine the Gewürztraminers, Rieslings and other tasty white wines that are gaining respect and a following all their own.

“Name That Price” at 3 p.m.

It’s a fun, interactive, educational way to taste wine – as if wine tasting isn’t already fun? Using the senses and knowledge of wine, the challenge is to see if attendees can taste the difference and pick the correct value of the presented wines. Quality wines can be found at many price points.

“Wine + Cocktails” at 4:30 p.m.

A glass (or two) of wine stands strong on its own, but, these days, a cocktail incorporating wine is a whole new game. This progressive and modern seminar will explore the various cocktails made even better with the addition of wine.

Each class is priced at $30 a person, but you can get a combo ticket to all three for $75. For tickets to any of Culinaria’s events, click here.

Wine dinners, a beer dinner, even a scotch dinner — they’re all happening on Wednesday and Thursday.

WEDNESDAY

Wine dinners, a beer dinner and a scotch dinner are all part of Culinaria’s Festival Week.

• Boiler House, 312 Pearl Parkway, (210) 354-4644  — Five-course dinner featuring wines from Flat Creek Estate. Highlights: Pickled big-eye tuna salad, rice cracker crusted diver scallop, and grilled hard spice lamb shoulder skewer. Call for price.
• Arcade Midtown Kitchen, 303 Pearl Parkway, (210) 369-9664 — Four-course dinner with Bonterra Wines includes Hamachi and Scallop Ceviche, Duck Barbacoa Soft Taco and Pecan Smoked Lamb Leg. Price: $55.
• Bliss, 926 S. Presa St., (210) 225-2547 — Six-course dinner with Ramian Wines includes chicken-fried oyster slider, Texas Rabbit, Duck/Duck/Foie and prime strip steak. Price: $100.
• Francesca’s at Sunset at the Westin La Cantera, 16641 La Cantera Parkway, (210) 558-2253 — Five-course dinner features Dina Mondavi of Folio and the Beckers of Becker Vineyards. Highlights include Scallop and Orange Blossom Ravioli, Black Cod Brandade and Rib-eye. Price: $95.
• Lüke Riverwalk, 125 E. Houston St., (210) 227-LUKE (5853) — Wine dinner with Duchman Wines features four courses, including Charred Bandera Quail with Poteet Strawberries and Roasted Cabrito with Eggplant Confit. Price: $75.

THURSDAY

• BIN 555, 555 W. Bitters Road, (210) 496-0555 — The Umai Mi Dinner features a number of Asian-inspired small and large plates, including Spicy Wings, Hot Sticky Ribs, Lemongrass Roasted Chicken, Spicy Cumin Lamb, Tiger’s Cry Flank Steak and Tamarind Glazed Smoked Brisket. Food paired with various wines. $85
• Boiler House, 312 Pearl Parkway, (210) 354-4644 — Six-course beer dinner features Brined Duck Pastrami, Braised Pork Belly and Sweetbread and Spinach Stuffed Quail. Beers include selections from Blue Moon and Leininkugel’s plus others. Call for price.
• Ruth’s Chris Downtown, 1170 E. Commerce St.,   — The Scotch dinner features four courses of food and four scotches, including Oban, Cragganmore, Lagavulin and Dalwinnie. Dishes include a crabtini, wild mushroom bisque and a petit filet. Price: $90.

Prices do not include tax or tip.

Q.

A. We’ve been drinking bubble tea occasionally for the past 15 years or so with no unfortunate events.  However, the last time I had a (delicious, strawberry-banana) bubble tea, with the black tapioca pearls at the bottom, I thought about the second part of your question.

Just as one could drown in a soup bowl full of water, I imagine one also could choke on the springy tapioca pearls that form the bubbles in the tea. Very simply, don’t inhale them!  Pull the bubbles only so far as your teeth, so you can chew them, which is simply the best part of bubble tea! If you are giving the tea — which is more often a creamy, smoothy type drink –  to a child, instruct them carefully on the procedure, then keep an eye on them.

A little research into the PCB factor: While one European lab found PCPs, or polychlorinated biphenyls, in pearls served by an unnamed bubble tea house in Northern Germany, the German consumer protection agency, Nordrhein-Westfalen, sampled 84 different bubble teas and found no PCBs. PCBs have been linked not only to cancer, but other undesirable health conditions.

Bubble tea also can be very sugary, and one might raise various other health alarms about sugar. If you’re watching your sugar intake,  just order a bubble tea now and then. Remember not to inhale the bubbles; forget about PCBs.

As for the dark color — on ingredient lists for black, uncooked tapioca pearls for bubble tea, I have seen the word “caramel coloring.”

Cucumber Ginger Margarita

The thermometer is telling us that summer is fast approaching, so what better way to spend a warm Friday evening (or any evening, for that matter) than with a refreshing margarita?

Celebrity chef Roberto Santibañez isn’t content with a classic recipe. In his recentt cookbook, “Tacos, Tortas and Tamales: Flavors from the Griddles, Pots and Streetside Kitchens of Mexico” (John Wiley and Sons, $19.99), he offers a variation made with cucumber and fresh ginger added to the mix.

When I tried it, I made two slight variations: I omitted the powdered sugar, because I prefer my margaritas tart, tasting of lime and, in this instance, ginger. I also chose not to strain the drink, so I could get all that chewy fiber from the  ginger and the cucumber peel. I will admit it made the drink chewier than you might expect, but it still went down easy.

Cucumber Ginger Margarita (Margarita de pepino y jengibre)

1 1/4 cups silver tequila
1 cup Cointreau
1/3 cup freshly squeezed lime juice (from about 3 juicy limes)
1 English cucumber, peeled and chopped
1/2 cup plus 2 tablespoons powdered sugar
2 teaspoons finely chopped peeled ginger
1/4 teaspoon kosher salt
Ice cubes

Blend the tequila, Cointreau, lime juice, cucumber, sugar, ginger and salt until smooth, about 45 seconds. Season to taste with lime juice and sugar. Strain the mixture through a sieve, if desired, and into a pitcher and refrigerate until cold.

Stir well, pour into 6 ice-filled glasses and serve immediately.

Makes 6 drinks.

From “Tacos, Tortas and Tamales: Flavors from the Griddles, Pots and Streetside Kitchens of Mexico” by Roberto Santibañez with JJ Goode

That’s where H-E-B’s latest cookbook, “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49), comes in handy. The cookbook features dozens of recipes, including French toast, Texas chili, a beefy Guisado and Ooey Gooey Red Velvet Butter Brownies, all remade by dietitians to have lower calories without featuring less flavor.

“Our goal with ‘My Texas Table’ is to inspire our customers to cook healthy at home by providing a guidebook tailored not just to our stores, but to their tastes. These are their recipes, their family favorites,” said Kate Rogers, vice president of communications and engagement at H-E-B. “As a culture, we have become too reliant on convenience food eaten outside the home. We need to get back to the basics of cooking and eating as a family, not just for our health but for our happiness.”

It’s a lofty goal, and one that the book addresses head on. The paperback volume begins with tips for cooking for healthfully, including oven baking and steaming instead of frying, before going to offer ideas on how to reduce sugar or increasing fiber in foods.

Asian Shrimp Stir-Fry

The recipes themselves are lighter versions of ideas submitted by both H-E-B employees and customers, each of whom is given credit, while a paragraph explains what was done to lighten it up or why it’s considered healthful. Consider this comment about the Pizza Margherita: “Pizza often gets relegated to the junk food category. Done right, however, it can be nutritious and tasty. Simply use whole wheat crust, low-fat cheese and lots of fresh basil to enjoy America’s favorite Italian pie guilt-free.”

But even the best intentions from the H-E-B dietitians, who compiled the book, can go somewhat awry, if you don’t pay close attention.

The recipe for the Asian Shrimp Stir-Fry suggests you should serve it over brown rice or buckwheat noodles. Yet the photo shows plenty of white pasta tossed with the shrimp, edamame and red peppers. Beware, that pasta is not included in the nutritional analysis and if you add it to the recipe, you could be adding 40 grams of carbohydrate to the dish, about double the daily allotment for many diabetics.

For the South Texas Oatmeal Cookies, margarine is used instead of butter, but there’s a continuing debate in the medical community over whether that’s a wise choice or not. The end result might mean fewer calories, but that’s not the only yardstick that a recipe’s healthfulness is measured by. Even Weight Watchers has changed its formula to include healthful fats from olive oil, nuts and avocado, among other items, and to restrict carb counts as much as watching calories.

Julie Meza’s Guisado

But that’s where you come into the picture. Recipes are only guidelines, after all. These will get you started, and the rest is up to you. When you’re making the Spicy Bean Burgers, you can wrap them in lettuce leaves instead of carb-heavy bread or leave out the pie crust on the Very Berry Pie with a Twist. Or you could cut the sugar in the Skinny Scones by using chopped nuts instead of dried cranberries, which are almost always coated in sugar.

Making such decisions will help you take greater control over your diet and will hopefully give you greater discipline about what you eat. “My Texas Table” is a good place to start.

“My Texas Table” is available at H-E-B stores. Customers can sign up for this year’s Ready, Set, Cook! challenge through May 26 to try a new healthful recipe each week and for a change to win prizes.

Julie Meza’s Guisado

Need a dinner recipe that goes to together and ends up on the table in less than a half hour?

That’s one great aspect of this Mexican American dish, featured in H-E-B’s “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49).

It comes from Julie Meza of Weslaco. Or, actually, it comes from her mother, “who threw some leftovers into a pot one day with delicious results,” the book says. “We tweaked Julie’s recipe a bit, substituting diced tomatoes and chiles for picante sauce and omitting smoked sausage to lighten the calorie load.”

If you want to avoid adding carbs to your meal, server this on lettuce leaves instead of tortillas.

Guisado

1 tablespoon canola oil
1 pound sirloin steak, cubed
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon cumin
1/2 onion, diced
1 /2 green bell pepper, diced
1 tablespoon minced garlic
1 (15-ounce) can H-E-B Tomatoes with Green Chiles

Saute the beef with pepper, onion and garlic.

Heat oil in a large skillet over medium-high heat. Season steak cubes with chili powder, garlic powder salt and cumin.

Add steak to hot skillet and cook until browned, stirring occasionally. Add onion, peppers and minced garlic, cooking until tender.

Pour tomatoes with chilies into pan and simmer 1 minute or until warmed throughout.

Approximate nutritional value per serving: 230 calories, 12 g fat, 3.5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrates, 2 g dietary fiber, 4 g sugars, 21 g protein.

0.5 carbohydrate choice.

Makes 4 servings.

From Julie Meza, Weslaco/”My Texas Table: 100 Family Favorites Done Light”

Pizza Margherita

“Pizza often gets relegated to the junk food category,” says “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49). “Done right, however, it can be nutritious and tasty. Simply use whole wheat crust, low-fat cheese and lots of fresh basil to enjoy America’s favorite Italian pie guilt-free.”

We don’t need to add anything except: Buon appetito.

Pizza Margherita

1 H-E-B 100 Percent Whole-Wheat Pizza Crust
1 tablespoon H-E-B Olive Oil
1 cup H-E-B Marinara Sauce
12 large fresh basil leaves
1 cup sliced or shredded H-E-B Mozzarella Cheese

Preheat oven to 450 degrees. Brush pizza crust with olive oil.

Spread marinara sauce on crust. Place basil leaves evenly over sauce, then top with cheese.

Bake 7 to 10 minutes or until cheese is melted and crust is golden brown.

Approximate nutritional values per serving: 140 calories, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 390 mg sodium, 13 g carbohydrate, 2 g dietary fiber, 2 g sugars, 7 g protein.

1 carbohydrate choice.

Makes 6 servings.

From Melissa Vela-Williamson, San Antonio/”My Texas Table: 100 Family Favorites Done Light”

South Texas Oatmeal Cookies

Desserts don’t have to leave you feeling guilty. These South Texas Oatmeal Cookies, as included in “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49), are healthful, but they taste great.

The recipe comes from Anna Herrera of Premont. “We pushed down the calorie count on Anna’s recipe by replacing the lard and butter with margarine and applesauce and using egg whites instead of whole eggs,” the book says. “Don’t worry, you won’t miss them.”

South Texas Oatmeal Cookie

Non-stick cooking spray
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1/2 cup sugar
4 tablespoons margarine, at room temperature
3/4 cup H-E-B Applesauce
2 egg whites
2 tablespoons fat-free milk
2 teaspoons vanilla
3 cups H-E-B Old-Fashioned Rolled Oats
1 cup H-E-B Raisins

Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray.

In a medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Mix well.

In a large bowl, beat sugars and margarine until well blended. Add applesauce, egg whites, milk and vanilla; beat well.

Slowly add flour mixture; mix well. Stir in oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Approximate nutritional value per serving (1 cookie): 90 calories, 1.5 g fat, 0 cholesterol, 75 mg sodium, 18 g carbohydrates; 1g dietary fiber, 1o g sugar, 2 g protein.

1 carbohydrate choice.

Makes 3 1/2 dozen cookies.

From Anna Herrera, Premont/”My Texas Table: 100 Family Favorites Done Light”

Cruzan’s chef/owner Keith Cruzan.

Cruzan’s opens Monday at 1508 Guadalupe Street. This grand opening marks a long-awaited moment for chef/owner Keith Cruzan, giving him and his staff the opportunity to present a variety of healthy dining options.

These will include gourmet sandwiches to classics such as a New York strip, and a variety of freshly made meals will also be available for pick up.  Cruzan’s will also feature live cooking demonstrations hosted by Cruzan himself during restaurant hours on select days.

For Cruzan, healthy eating is a lifestyle commitment.

“Eating should be just as much about what you are putting into your body as it is what you are not.  It’s easy to get preoccupied with a calorie count, but there is a real danger to limiting your calories without regard to the nutritional content of your diet.  Making sure to include the vitamins and minerals your body craves can actually help you meet weight goals and also improves your energy levels, cognitive abilities and overall mood,” says Cruzan when asked his viewpoint on dieting.

Canapes from Cruzan Catering.

Shortly after opening his catering and personal chef business, Cruzan relocated to the heart of the cultural arts district with a mission to bring a new hope to West Side San Antonians looking for local healthy options.  He began offering cooking classes to the public, as well as local nonprofits, in order to educate local residents on nutritional content.

“Hopefully, this restaurant will be a way for me to give back to a community that has supported me and my business from the very beginning,” Cruzan says.

Cruzan’s will serve lunch only, for now. They’ll be open Monday – Friday from 7 a.m. to 2 p.m. After 2 p.m., the store front for meal delivery pickup will be open until 6 p.m.

Boiler House Texas Grill & Wine Garden has named Jeff White as executive chef, promoting an accomplished member of the restaurant’s team. White was previously executive sous chef at the restaurant and was part of the team that opened the restaurant in 2012.

Born and raised in San Antonio, White helped craft the Boiler House menu. His culinary experience includes such prestigious kitchens as  Biga on the Banks, L’Etoile, Acenar, Grey Moss Inn and The Westin River Walk, as well as Austin’s Louis 106 and Palmers in San Marcos. White also has worked with chef/owner Johnny Hernandez at his True Flavors Catering Company.

Jeff White has been named as executive chef at the Boiler House Texas Grill & Wine Garden.

White has received several awards and recognitions, including an invitation to cook a dinner as the featured chef at the prestigious James Beard House in New York City, the People’s Choice Award for the Taste of Elegance, a spot in “Who’s Who in Restaurant Business,” a feature on the cover of San Antonio Magazine and a medal from the American Culinary Federation.

Boiler House is a wine-centric, Texas-style restaurant featuring grilled dishes from local farms and markets and wines from around the world. Housed in the original boiler house that powered the Pearl Brewery during its heyday, the restaurant’s building dates to 1896 and is one of three original structures remaining on the brewery campus.

Boiler House features two floors of dining, as well as an expansive outdoor patio. Boiler House Texas Grill & Wine Garden is located at 312 Pearl Parkway, Building 3, in the shadow of the Pearl brewhouse.

As executive chef, White does not plan to change the Boiler House menu.

“We feature farm fresh ingredients, so we’ll have seasonal changes and we’re always looking at different angles on grilling and Texas cuisine. We’ll be rotating in some new proteins to accompany the new market dishes as spring and summer vegetables become available, but our entire opening team worked to create a lasting menu that has gained fans—we don’t want to disappoint anyone by dropping something they enjoy,” White explained. “At the same time, I like to introduce people to new flavors and ingredients they may not know, so expect some surprises.”

Boiler House is open Monday – Wednesday, 11 a.m. – 10 p.m.; Thursday – Friday, 11 a.m. – midnight; Saturday, 10 a.m. – midnight and Sunday, 10 a.m. – 10 p.m. For the latest Boiler House news, menu and drink specials, follow Boiler House on Facebook, “The Boiler House SA” or on Twitter, “@boilerhousesa.”

Make your own chai at home.

Chai is a Hindi word for tea, but in our culture, it more specifically refers to a version of the drink made with milky rich black tea and flavored with sweet spices.

This version, also known as masala chai, has gained quite a following in Indian restaurants as well as coffeehouses.

You can make it easily at home, if you have a well-stocked spice cabinet and a good spice grinder, as the recipe below from Food.com ably demonstrates. It’s a lot cheaper this way than the price you pay, plus you can make it the way you want, maybe with a little more ginger or a little less black pepper.

Or you could give a spice mix called Rani Brand Tea Masala a try. I found this at the Himalayan Bazar, 8466 Fredericksburg Road. The mix, which costs about $3.99 for a 3-ounce jar, has the spices already ground together. And that’s all it has. The ingredient label promises it’s made up of only the following: cardamom seeds, green cardamom, nutmeg, cloves, black pepper, dry ginger, cinnamon and anise seeds.

No sugar, no artificial sweetener, no preservatives. The recipe on the side calls for the black tea, the milk and the sugar added. I left out any sweetener altogether (I don’t drink sweet tea, either) and enjoyed the extra spiciness. Just remember to strain the chai as you pour it into the cup, because the spices, unlike the sugar, won’t dissolve.

Masala Chai

4 whole cloves
2 cardamom pods
1 cinnamon stick, broken into pieces
3 cups water
1/4 teaspoon ground ginger
1/8 teaspoon fresh ground black pepper
1/2 cup milk
2 tablespoons granulated sugar
2 tablespoons black tea (decaf is best)

In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.

Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.

Remove the pan from the heat, cover and let steep for 5 minutes.

Add the milk and sugar to the pan and bring to a boil.

Remove from the heat and add the tea.

Cover and let steep for 3 minutes.

Stir the chai, then strain it into a warmed teapot or directly into teacups.

Makes 2-3 servings.

From Food.com

This is the 50-50 burger at Big Bob’s Burgers, 447 Hildebrand Ave. Half beef, half bacon. All good.

I don’t remember my first taste of a hamburger. Considering its lofty post on the national foodie consciousness these days, this moment would seem to have seared some imprint on my brain that this, this was what food was all about.

The fact is, burgers weren’t even close to claiming the defining moment of my nascent foodiehood. What I do remember is eating ice cream at the kitchen table in my parents’ first apartment, finishing off the one scoop, then asking my mom for another, specifying that it should be served in a clean bowl.

Burgers did enter the scene a few years after this. It was during the long, fierce blast of an icy winter in Missoula, Mont., while my parents were finishing master’s degrees.  We were, undeniably, poor. The only burgers we ate for months were venison burgers. And venison meatloaf, roasts and casseroles. For Christmas, it was a big, greasy goose. My mother also received a beautiful buckskin jacket that Christmas from the hunter — my grandfather. I recognize now that this food was his gift of love and great care for us, and one of the only ways he could help with our support. Nevertheless, offer me a venison burger now and I’ll probably say no, thanks.

Smashburger’s Mushroom and Cheese

Somewhere between those days and now, the burger rose from staple to superstar, from a bagful of sliders to monstrous concoctions garnished with gold foil and selling for more than $1,000. We’ve endured seemingly endless television, print and digital discussions of the perfect mix of fat to beef, the perfect grind, the perfect cut to grind, the best cheese. We’ve debated the ultimate toppings, from guacamole and fried eggs to wild mushrooms and bacon jam; we’ve argued about the must-haves when it comes to buns — and possibly even ate (God help us) a burger on a Krispy Kreme doughnut.

Considering all of that, it’s not surprising that I breathe a little sigh of relief just to be served a freshly made burger, half-wrapped in white paper, on a decent buttered and grilled bun with a slab of cheddar cheese, good dills, sliced (unsweet) onion. A great mustard is called for, but in a pinch, plain old yellow American ballpark will do. Ketchup? It’s for the fries.

We don’t go into which we consider the “best” burgers in San Antonio here. We all have our favorites. Here are a few questions, though, to tantalize your burger quotient — and may you enjoy burger month any way you like it.

1. Who said, “When people pile seven things onto one burger, it drives me nuts!”

a) Giada De Laurentiis
b) Alton Brown
c) Bobby Flay
d) Martha Stewart

2. Who said, and where did he say it, “I’ll gladly pay you Tuesday for a hamburger today!”

3. For best results when cooking burgers on a grill, you should only flip them once, and not press down on the meat with the spatula because that squeezes out the juice.

a.  true
b. false
c. false and true

4. In what year and what city did Richard and Maurice McDonald open up the first McDonald’s?

a) 1921 in San Francisco
b) 1953 in Kansas City, Mo.
c) 1940 in San Bernardino, Calif.
d) 1948 in Philadelphia

5. A Tex-Mex-style burger was born in San Antonio in the 1960s, called the bean burger — a burger embellished with Cheez Whiz, refried beans and Fritos out of the bag. What was the name of the restaurant where it was introduced?

a) Chris Madrid’s
b) Tink-a-Tako
c) The Malt House
d) Sills Snack Shack

6. Which burger below most qualifies as trendy?

a) Pub burgers
b) Bacon- and cheese-stuffed burgers
c) Kale burgers
d) Burgers sous-vide

7. The English love their fish and chips as Americans love their burgers. But, according to research in Britain, the average English pub sells 160 burgers a week, compared with 90 servings of fish & chips.

a) true
b) false

Answers:
1. c
2. Wimpy, a character in the Popeye cartoon, a glutton for burgers who rarely had the money to pay for them.
3. c. Flip the burgers over a couple-three times if you want, but don’t press them with the spatula.
4. c
5. d
6. a
7. a, true (according to burgerbusiness.com)

(Burger on the cover of SavorSA today is from Feast, on South Alamo Street.)

It’s time for suds and hops. It’s San Antonio Beer Week.

Can anyone get enough beer? That’s the question that beer lovers will ask themselves when the third annual San Antonio Beer Week begins May 12 with a Mother’s Day party at Freetail Brewing Company. It concludes the following Saturday, May 18, with a pint crawl that will visit at least five breweries.

SABW “is a special week dedicated to celebrating beer and the community that enjoys it!” according to the event’s website. “Events will include a special night at each of the San Antonio-area breweries, special beer dinners and tastings, walking pub crawls, a bus pub crawl, (and) a pro-am brewing competition for a chance to have your beer entered in the Great American Beer Festival.”

Here are a few highlights of the week:

• Bake, Boil and Brew, 1508 Guadalupe St., is hosting is its annual Sweet and Sour Soiree at 5 p.m. May 12. Four samples from Sour Beers paired with treats from Sweet Fuzion Cupcakes will be featured at the event.
• Visit Pedernales Brewing Company in Fredericksburg and taste its new beer, the Lobito, on a bus tour that leaves Blue Star in San Antonio at 9 a.m. May 13. Lunch is at the Fredericksburg Brewing Co.
• Branchline Brewing Co. hosts the opening festivities at 6 p.m. May 13 at its brewery, 3633 Metro Parkway. A new beer brewed just for the occasion will be served.
• Gastronomica Progressive Culinaria, an underground dinner group, and Big Hops Growler Station are partnering up for a 7-course craft beer dinner at 5:30 and 7:30 p.m. May 15. Tickets are $50. The dinner’s at Big Hops, 8313 Broadway.
• The Point Park & Eats, 24180 Boerne Stage Road, is hosting Open the Taps, a showcase of Texas craft beers, set for 6 p.m. May 16.

There are more events on the schedule. For a full list, click here.

A few of the participating breweries include 5 Stones Craft Brewing Co., The Granary, Blue Star Brewing Co., Ranger Creek Brewing and Distilling, Alamo Beer Company, Branchline Brewing, Freetail Brewing, Pedernales, and Fredericksburg Brewing Co.

It all just makes you want to fill a mug with your favorite beer and then chase it with a brew that’s new.