This just in . . .
We just got these great-looking winged beans in from Utility Research Garden. According to David Cater, owner/farmer, they’re to be used like “one would treat like a Winter Snow Pea. They hail from Southeast Asia, but are perfectly suited to the hot, humid Gulf Coast in Spring and Late Summer.” We also got in a few different varieties of kale, which will go on a new dish not yet on the menu. (I love kale!) We’re thinking of putting these beans in one of the dishes on our fall menu: the Bean, Bacon, and Egg salad. Here’s a picture of one we made the other day.
Speaking of our new fall menu, here are a couple of other items that I particularly love:
The Unroast Beef Sandwiches. These are raw, thin-sliced beef tenderloin with horseradish creme fraiche and chives. When I eat something I like, I frequently make a sound that’s kind of hard to spell–but it’s something like “Unnnngh.” That’s what these make me do.
Also there’s these:
Black mussels with cider and leek broth. Unngh. The cider is Houston’s own Leprechaun Cider–a delicious cider if you haven’t tried it yet.
There’s plenty more on this menu that I’m excited about–more to come later.
–Chris
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