Posted on 18 January 2013.
Ocho has been named one of the best bars in the South.
Just in time for the San Antonio Cocktail Conference, Southern Living magazine has named its best bars in the South. Not surprisingly, two area favorites made the list.
Ocho in the Havana Hotel, 1015 Navarro St., was listed in a group of swanky hotel bars that are favored by locals as well as out-of-towners. “Hotelier Liz Lambert’s sexy pan-Latin lounge in the Hotel Havana,” as the article phrases it, is a great place to have a drink, whether you’re sitting on the patio that overlooks the river or in the dark basement.
The drink to have while visiting? A mojito, of course, given the Cuban flavor of the hotel.
John T. Floore Country Store, 14492 Old Bandera Road, Helotes, was included in a group of live music joints offering “toe-tapping (music) worth the cover charge,” the magazine said: “Weekends-only dance hall that launched Willie Nelson’s career. Look for up-and-comers such as Jason Boland & The Stragglers.”
And what should a visitor have make the trek out to Helotes even more memorable? Beer and tamales. Any other questions?
For the full list of places, stretching from Houston and Austin to Lexington, Ky., and Decatur, Ga., click here. For more on the Cocktail Conference, which runs through Sunday, click here.
Posted in Drinks
Posted on 27 April 2011.
Do you have plenty of ham left over from Sunday and don’t know what to do with it? Try this nontraditional salad recipe, from Southern Living’s new cookbook, “101 Ways to Cook Southern” (Oxmoor House, $34.95) It gets a lively crunch from cabbage and a touch of sweetness from pineapple.
I found the pineapple a little too sweet for my tastes, so I added a half cup of chopped celery. It provided balance and a crisp texture. Onion would also work.
Cabbage for the slaw.
Ham-and-Pineapple Slaw Sandwiches
2 cups chopped cooked ham
3 cups shredded or chopped cabbage
1 (8-ounce) can pineapple tidbits, drained
2/3 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Lettuce or greens, optional
4 French sandwich rolls
Combine ham, cabbage, pineapple, mayonnaise, cheese, salt and pepper, stirring gently. Place lettuce or greens to bottoms of rolls, if using. Spoon on salad; cover with tops and serve immediately.
Makes 4 servings.
Adapted from Southern Living’s “1001 Ways to Cook Southern”
Posted in Featured
Posted on 26 April 2011.
Avocados go great with pecans in this salad.
Texans love pecans and avocados. So, why not use the two together? That’s the secret of this simple salad, which can be made any time of year, yet it has an appealing array of spring colors. It comes from Southern Living’s latest cookbook, “1001 Ways to Cook Southern” (Oxmoor House, $34.95).
Texas Pecan and Avocado Salad
1 head Bibb lettuce
2 avocados, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup chopped toasted pecans
Tangy Dijon Dressing (recipe follows)
Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.
Makes 8 servings.
Tangy Dijon Dressing
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon sugar, or to taste
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
Whisk together olive oil, lemon juice, 2 tablespoons water, sugar, mustard, salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.
Makes about 2/3 cup dressing.
From Southern Living’s “1001 Ways to Cook Southern”
Posted in Uncategorized