In My Opinion By Culinary Cara:
A Truly Delicious Austin Experience: Shady Grove Restaurant in Austin, Texas is a melting pot of artistic culture of various mediums. Music, film, visual art and unique cuisines are all heavy influences to the capitol city.  Every single time I visit Austin, grabbing a meal at Shady Grove is mandatory.  The fresh flavors along with the beautiful environment make it a must see for anyone stopping by the music capitol of the world.

Most of the restaurant features al-fresco dining beneath the comfortable shade of a giant pecan tree in the center of their over-sized patio, which is a perfect treat to beat that legendary Texas heat.  The bar can be found outside as well, featuring many native Texas beers fresh on tap.  Keeping strong to the local music scene, Shady Grove also has a stage, and hosts bands on a weekly basis.  There is indoor seating as well, but you’ll never get the full experience of this eatery by hiding under a roof.  The staff are friendly, young and attentive.  If they can’t seat you quickly (it does get packed during peak hours), they will always make the extra effort to make you comfortable in the meantime.

My absolute favorite dish they serve at Shady Grove is the Tortilla Fried Queso Catfish, and it’s perhaps one of my favorite meals of all time.  The name sounds odd at first, but the flavors simply cannot be beat!  The use crushed tortilla chips to bread some of the freshest catfish ever, and fry it until just golden and the fish is perfectly cooked.  You can still taste some of that fresh water flavor in the fish that always makes me a happy camper.  The fish is topped with some fresh pico de gallo, and a wedge of lime for a brightly flavored garnish.  A slightly spicy queso sauce lies just beneath the fish, so that the breading stays crisp.  What a slick idea!  The flavors in this dish compliment each other so well, and I think it best represents the city of Austin on a plate.  Just like the city, this dish seems a little weird at first, but the creativity of the flavors make it dance on your taste buds in just the right way to keep you intrigued.  The entree does come with a side dish and a salad of your choice, which there are always differing selections.  Personally I get my house salad with balsamic vinaigrette and a side of fresh, buttery, steamed broccoli.  I’d hate to ruin such delicate flavors with some heavy fries on the side.  Every time I think about that fish, I just want to drop everything and make the hour drive just to have a plate.

It’s a truly delicious Austin experience.  It is indeed the perfect representation of what the colorful city of Austin has to offer; creativity, healthy demeanor, outdoorsy lifestyle, and of course, a little weird.  Stop by Shady Grove and enjoy the beauty of Austin, Texas.

For more information on the restaurant, including contact info, maps, menus and more at their website:
www.theshadygrove.com

My Overall Experience: 4.00 Stars out of 5
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Customer Service: 4.0
Food Quality: 3.5
Atmosphere: 4.0
Parking: 4.5
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Category: American Food, Tex-Mex
Price Range: $$ (between $10-$20 = Average)

Location Visited:
1624 Barton Springs Rd
Austin, TX 78704-1035
tel:(512) 474-9991

Google Map:

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Chocolate Lovin' Cake

Recipe by Culinary Cara:
Fall In Love with Chocolate All Over Again with Cara’s Lovin’ Cake. Chocolate is perhaps the most ancient indulgence in human existence. The Aztecs regarded chocolate as a food of the royals because of it’s rich and velvety texture. Simply uttering te word “chocolate” will put a smile on any face, old or young. This recipe will make you fall in love with chocolate as if you took your first bite of the sweet goodness. I call it “Lovin’ Cake” and it’s an old recipe I developed since I was a teenager. I also infuse the flavors of Mexican style chocolate with the combination of cocoa and cinnamon. The buttermilk adds a great richness to the cake as well.

Cake Ingredients:
2 sticks Butter
5 tablespoons Unsweetened Cocoa Powder
1 cup Water
2 cups Granulated Sugar
2 cups Flour
1 ¼ teaspoons Cinnamon
2 teaspoons Baking Soda
2 Eggs, beaten
½ cup Buttermilk
1 ½ teaspoons Vanilla Extract

Glaze Ingredients:
½ cup Butter
4 tablespoons Unsweetened Cocoa Powder
6 tablespoons Milk (whole is best)
2 cups Powdered Sugar
1 ½ teaspoons Vanilla Extract

Garnish Ingredients:
1 cup Chopped Pecans or Walnuts (optional)

Instructions:
To make a sheet cake (13×9), prepare baking pan with non-stick spray or butter & flour method, and preheat oven to 375ºF. Bake for 30 minutes, or until a toothpick test comes out clean. I recommend using a pyrex baking pan for this.

To make a bundt cake (9 inch), prepare pan the same as before, and preheat the oven to 350 degrees. Bake for about 50 minutes on middle rack, or until a toothpick test comes out clean.

Cake: In a double boiler, melt the butter and blend in the cocoa and water until smooth. Sift the flour, sugar, cinnamon and baking soda in a large mixing bowl and add the butter/cocoa mixture and blend thoroughly. Add beaten eggs and buttermilk until well incorporated. Stir in vanilla and pour batter into prepared baking vessel. Bake for designated time and temperature listed above.

Glaze: In a small saucepan, melt butter over low heat. Add cocoa and whisk until completely smooth. Add milk and bring just to a boil. Remove from heat and whisk in sifted powdered sugar until completely smooth. Return saucepan to heat and allow sugar to dissolve, stirring constantly. Remove from heat and stir in vanilla. Allow glaze to cool partially before applying to cake. Sprinkle top of cake with chopped pecans or walnuts after applying the glaze. This glaze is a bit thin, however you can thicken it a bit with cornstarch if you’d like.

Cara’s Thoughts:
Every time I make this cake, I even win over those who aren’t even chocolate fans, if you can imagine that! I enjoy making this cake for the holidays, but it’s great any time of year, especially when you want to indulge in true chocolatey goodness. Fall in love and feel like a royal at the same time!

In My Opinion by Culinary Cara:
Once Upon a Time in Salsalito… after much buzz and great words from friends regarding the Salsalito’s Cantina Mexican Restaurant in San Antonio Texas, I had to taste the flavors for myself. I can tell you with utmost enthusiasm, that Salsalito’s is a very pleasant experience!

My better half and I visited the location at loop 1604 and Bandera located in the Bandera Pointe shopping center. The outside is constructed like that of historical Mexican architecture very recognizable to any San Antonio citizen. There is a water fountain and sitting area near the front door with music playing over outdoor sound systems to keep with the theme. Upon entering the establishment, you will find a large bar ahead, with a very nice selection of liquor and beer, of predominantly Mexican influence. The bar is adorened with dark woods, and elegant lighting. The staff also likes to tease their guests with a dessert table on display near the host podium in front, too bad I didn’t save any room because those desserts looked very tempting!

The decor on the inside is very lavishly done, and no detail was left out. Take a walk through the restaurant and it radiates the style of old Mexico. You’d swear that Antonio Banderas would swing in via chandelier to do battle with someone! I was very impressed with the warm and rustin layout of the place, and it also made me feel very welcome. The menu is diverse featuring more tradition Mexican dishes, and others that had a Salsalito’s touch. I tried the Seafood Relleno for dinner this evening. The menu described it as a, “poblano pepper stuffed with shrimp, crawfish, monterey jack cheese, deep fried and topped with white wine cream sauce.” How could I say no to that?? Service was very prompt, which made the experience that much more enjoyable, however our waiter was polite but not very social. The chips and salsa before the meal were great as well. Chips were crisp and not stale (unlike some other places), and the salsa was very much like a milder and warm version of Tomatillo’s salsa (which I absolutely love!), so they earned some points as my 2nd most favorite salsa. Once dinner was served, my entree came with sides of the obligatory spanish rice and borracho beans. I tried the beans first, and they had a very rich flavor thanks to the fresh onions, tomato and cilantro in it. In my honest opinion, however, they skimped on the cilantro. If it had more cilantro, it would easily take the crown of my most favorite borracho beans (Mamacita’s currently holds that title). The rice was definitely the best I’ve ever had. Cooked just perfectly, not crusty or sticky, with just enough seasonings to lightly tickle the tongue. But then it was time to attack the star of the dish, the Seafood Relleno.

The pepper was a bit bigger than the size of my fist, but perhaps the size of an average person’s fist (I have somewhat small hands). It was covered in a thick sauce, which is a bit thicker consistency than most Mexcian sauces I’m used to – but still awesome flavor. When they said stuffed, they weren’t kidding! This poblano was jam packed with shrimp, crawfish and cheese. it was hearty, messy, gooey, and oh so delicous. Strands of cheese were never ending and the poblano offered the most complimenting spice to the proteins. My better half described it as a blast of flavor attacking your face, but in a good way! His depitctions are always amusing. The relleno had a thin batter coating that remained fairly crisp under the sauce. The sauce was elegantly flavored, not too heavy to overpower the other flavors. The cheese inside the pepper was melted beautifully, and that gooey texture made me a happy camper. I really enjoyed this Salsalito twist on a classic Mexican dish, and I would highly recommend it to anyone.

Next time I’ll show up at happy hour to try some Margaritas and desserts! I hear their bartenders know how to make some fantastic Mexican cocktails. Until then, I’ll just sit here and savor the memory of a great restaurant experience. I’m as stuffed as the relleno I had for dinner!

www.salsalito-sa.com

Location Visited:
11523 Bandera Rd.
San Antonio, TX 78250
Tel: (210) 520-2500

Google Map:

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Grimaldi’s Pizzeria - Classic Pepperoni

Total Grade: 84%
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Customer Service: 9
Food Quality: 8
Atmosphere: 9
Parking: 7
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Category: Italian Food, Pizza
Price Range: $$ ($10-$20 = Average)

In My Opinion By Culinary Cara:
Grimaldi’s Pizzeria in San Antonio, TX – Come and find a slice of Brooklyn at Grimaldi’s Pizzeria. San Antonio, Texas is definitely not your mecca of great tasting pizza. In fact, to compare Texan and New York cuisines as apples and oranges wold be an understatement. The typical pie in this region of the country can be typically found with greasy, spongy crusts and toppings that taste as if they were freeze dried for a million years. Every city, however, has a diamond in the rough, and I am ever-so-thankful that San Antonio has a few. Grimaldi’s Pizzeria is a perfect example. Originating in the heart of Brooklyn, Grimaldi’s Pizzeria has been putting together the perfect pie for years, and during that time, branched out their business to a handful of states.

My better half and I had a craving for something quick and easy to eat, but we wanted more flavor than the big pizza chains have to offer. Upon hearing the buzz of Grimaldi’s Pizzeria opening in the newly built portion of the La Cantera shopping center in northwest San Antonio, we had to investigate. We ordered our pie to go, as it was already late and we wanted to spend the evening at home watching the NBA semifinals. First of all, those of you who have not ventured into the new area of La Cantera, I highly recommend that you do so, because the place is stunning! If you thought the original mall was impressive, you haven’t seen anything yet! But, I digress, back to the eats!

We ordered a large pepperoni pizza, a no brainer classic. When they mean large, they really mean it, the box is huge! Their large pizza sits at a whopping 18 inches in diameter, that’s one inch bigger than the rims on my Camaro! Another pleasant sight was the freshness. the mozzarella was obviously fresh, but they slice it fresh instead of shredded, giving a very smooth, melted appearance. The pepperoni cut slightly thicker than normal, with a more appealing color that any pepperoni I’ve ever seen.

This looked very appetizing, so we couldn’t wait to dive into it. The crust/dough have a much different flavor than any other pizza you’ll find in this city, offering a perfect balance of crispiness and chewiness, and a smoky flavor thanks to the traditional coal fueled brick oven (take that, EZ’s). This pizza did have a somewhat big flaw however, the pepperoni are thicker, greasier, and more spicy than what folks around here are used to (including myself), which consequently overpowers ALL of the fantastic flavors the pizza has to offer. I discovered the quality flavors when I bit into a segment where some pepperonis were absent. Boy, was I pleasantly surprised during that bite! the mozzarella was so fresh, as if they have a full staff forming the balls of cheese themselves. The tomato sauce had a bright yet savory flavor, definitely a fresh off the vine taste without being cliche. I was quite impressed. Those fresh flavors combined with the smoke-kissed crust made the perfect combination. At that point I took all the pepperoni off and ate it plain, I found it much more enjoyable that way. I’ll definitely go back for another, but next time I’ll sick with more subtle toppings so that the main features really shine through. The pizza was a bit on the expensive side, the large cost us about 18 dollars, but high quality doesn’t come cheap.

Although we didn’t eat in, we stopped inside to pick up our order, and very much enjoyed the setting we saw. A modern restaurant twist on the old school style pizzeria. The hostess podium has a counter of granite-like stone, and just to the side of it, a full bar with a seemingly large beer selection as well as a large collection of alcohol. The tables and chairs still reflect the old style red and white checker table cloths, and dark wood chairs, with a modern flair. Rustic, yet modern would be a great way to describe it. The staff there were VERY hospitable. As we waited for our receipt, the hostess was happy to introduce us to their style of cooking, and all the extras they had to offer over other pizzerias. Overall a great experience. Maybe next time we’ll actually dine in.

www.grimaldispizzeria.com

Location Visited:
15900 La Cantera Pkwy.
San Antonio, TX‎ 78256
Tel: (210) 690-4949‎

Google Map:

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Mexican Dessert - Polvorones

Recipe by Culinary Cara:
Cinco de Mayo is right around the corner, all of the party planners are looking for the greatest party recipes. Polvorones are soft, buttery, powdery cookies covered in cinnamon sugar. Some people would call them “Mexican Wedding Cookies” or “Mexican Sugar Cookies,” however my recipe does not cover them in powdered sugar. You can find these cookies in several variations and shapes at any Mexican bakery known as a “Paneria.” Like most Mexican recipes, every family has their own rendition. I’ve seen many Polvorones recipes with butter, nuts, and other miscellaneous ingredients, and many lack authenticity. My recipe is the perfect party food because it makes a ton of cookies, and the bite size makes them very handy and also very addictive! This recipe was given to me by my grandmother:

Marina’s Polvorones:

Ingredients:
4 cups All Purpose Flour
½ cup Granulated Sugar
1 ⅔ cups pure Lard (don’t use shortening or butter, they don’t taste the same!)
1 Egg + 2 Egg Yolks
Cinnamon Sugar for dusting

Instructions:
Preheat the oven to 375ºF. In a large bowl, mix flour and sugar. Add lard to flours mixture and knead until combined (gotta use your hands for this one!). Add eggs to dough mixture and continue to knead until all ingredients create a smooth dough. Make dough into 3/4-1 inch balls, about bite size (this is the time consuming part because it makes A LOT of cookies). Place on a baking sheet with about 2 inches of space, and bake for about 10 minutes. The cookies might look under cooked, but you’ll see the browning on the bottom. The best way to test to see how done it is to take one cookie and crush it between your fingers. If it crumbles with some pressure, they are done. Roll baked cookies in cinnamon sugar.

Cara’s Tips:
You MUST use lard for these cookies. The natural fat works best with the high flour content and makes better texture and taste. When removing baked cookies from the cookie sheet, do so with just a few cookies at a time. The cookies are delicate and can crumble if slammed against each other. Line the cookie sheets with foil (shiny side down), to make cleanup a breeze.

Enjoy any Mexican holiday with these cookies. Chances are, however, that you’ll get begged to make these cookies year round! Indulge and enjoy!