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Archive for the ‘SAN ANTONIO’ Category

Came across this lil’ snippet of1914  propaganda written by Henry Maxwell Madison, an Agriculture Agent for Southern Pacific, enticing entrepreneurs to ranch/farm down in South Texas. The booklet produced by the San Antonio Chamber of Commerce covers cost of meat production, concerns re feeding the cattle (pros and cons of farming in South Texas) and a 1914 Land and Live Stock chart of South Central Texas. At the back is a reference to WWI regarding a growing concern for food shortages overseas.

The quote at the end “the proof of the pudding is in the eating” is accurate, but has been corrupted in modern times to “the proof is in the pudding”(which makes no sense).

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Melissa Guerra, author and foodie

From Amazon:

The Wild Horse Desert is the once-disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846; Melissa Guerra’s family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican (though there are some Tex-Mex recipes here as well), and while the term norteño is usually used to refer to northern Mexico, she notes that South Texas is considered part of norteño culture too.

Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics; the many photographs, some color, add context as well.

Strongly recommended.

Check out her website for some gorgeous kitchenwares and these sweet Peruvian embroidered sneakers. Guerra also has a physical store in the Pearl Brewery based in San Antonio.

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Amaranth Plant

Research what the native (South Texas) Indians ate way back when and amaranth keeps popping up. Wow what a weed. The leaves from the hardy (hardy may be an understatement, it will grow just about anywhere, under conditions that would kill any other food plant) Amaranth plant are not only an excellent source of calcium, iron and folic acid, but the seeds contain an important suite of amino acids, the building blocks for the synthesis of protein. The amino acid lysine is much more abundant in both amaranths and chenopods (any plant of the goosefoot family, which includes spinach, beets, and pigweed) than it is in the cereals (wheat, oats, and maize). About 3.5 oz of amaranth seeds provide 15% of the recommended daily allowance of calcium, 76% of the iron, and over 25% of the folic acid recommended in diets today. The amount of fiber in amaranth grain is three times higher than wheat . In a nutshell, Amaranth has all the proteins and amino acids the human body requires for maintenance.

Did I also mention it is gluten free?

If you are a farmer, Amaranth puts nitrogen back into the soil naturally, eliminating the need for artificial nitrates which run off and pollute the water ways. A field can be kept in good shape by rotating amaranth with corn without adding any artificial fertilizer.

Amaranth Grains

How to cook it? Holly Hirshberg’s very useful blog, The Dinner Garden,  has a simple recipe for the leaves. Just a flash in the pan will do. For the grains try this recipe. This is a close up of the finished dish – the amaranth grains look almost caviar.

I need to buy some today. If you are after the species name for edible form, it is Amaranthus cruentus. It is also called Huautli or Alegria in Mexico.

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Les Dames d’Escoffier – San Antonio Chapter is proud to announce the Second Annual International Olive Festival of Texas 2010 on Saturday, March 27, 2010 from 10 AM to 4 PM.

The festival will be held at Sandy Oaks Olive Orchard located at 25195 Mathis Rd., off of I 37, near Elmendorf, Texas 78112.  (For directions, click here).

Everyone is invited to enjoy numerous vendors, gourmet food and Texas wine concessions, cooking demonstrations, health and nutrition seminars, entertainment and an olive buffet featuring olives from around the world to sample and compare.

Admission $10 at the Gate. Advance Tickets Also Available at San Antonio Area H-E-B Stores

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Ice house in San Antonio. Mel Brown 2007.

Fascinating read about South Texas ice houses and their segue into 7-11, Stop & Go and other convenience stores. From Kitchen Sisters:

Texas Icehouses. Part town hall, part tavern, icehouses have been a South Texas tradition since the 1920s. Before refrigeration, icehouses stored and distributed block ice for the neighborhood iceboxes.

Over time, they diversified– iced beer, a little food, maybe some groceries — a cool, air-conditioned spot where neighbors and families come to sit, talk, play dominoes, turn up the juke box, maybe eat some chicken wings, dance on the slab outside” 

Read more about Southland Corporation (the ice kings) at the Texas Handbook Online:

 In the 1860s, there were three ice-manufacturing plants in San Antonio and only five others in the United States. By 1928, Southland Ice (later Southland Corp, now 7-Eleven Inc.) operated twelve ice plants and twenty retail ice docks in Dallas and San Antonio.

After one store placed a souvenir totem pole at its entrance, Southland stores came to be known as “Tote’m Stores,” since customers toted away their purchases. They pioneered the practice of conveniently locating ice pickup stations in neighborhoods and by first selling chilled watermelon, then groceries and other items along with block ice — helping to launch the convenience store concept.  

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The Culinary Institute of America :: San Antonio, Texas

The Culinary Institute of America :: San Antonio, Texas

That’s right, cowpokes. The Culinary Institute of America now has a campus in San Antonio, TX. From Food Management Magazine:

In 2007, Pace Foods salsa billionaire Kit Goldsbury made a ground-breaking pledge of up to $35 million dollars to the CIA – the largest ever in the history of culinary education. The pledge was for scholarships and facilities to support El Sueño, the dream that he and the CIA share to use research and education to elevate Latin American cuisines to their rightful place among the great cuisines of the world.

And from the CIA:

Located at the gateway to Latin America, the CIA, San Antonio attracts a unique blend of students: future chefs, food lovers, and established culinary leaders. Through educational programs our goal is to elevate Latin American cuisine to its rightful place among great cuisines of the world.

Set among restored 19th century buildings once part of the Pearl Brewery, the CIA, San Antonio campus is as diverse as the culinary world itself. Located on the San Antonio River just north of downtown, the 20-acre Pearl Brewery site is developing into a exciting center that will be filled with cafés, schools, lofts, services, and events. The CIA classrooms and kitchens are state-of-the-art, dedicated to real-world experiences, creating an ideal setting for learning.

The Culinary Institute of America, San Antonio
312 Pearl Parkway
Building 3
San Antonio, TX 78215

Call for more information
210-222-1113
800-285-4627
e-mail: ciasanantonio@culinary.edu

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