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change of the blog…

Hi all, this blog has moved –  please check out future updates at glowrockport.wordpress.com!

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FISH.

So excited can hardly stand it. Found a great source for fish (thank you Jim Naismith!). Last night we served an amazing yellow tilefish for dinner. Kept it simple with searing, roasting and butter. Dressed with a charred tomato sherry soy vinaigrette + blanched green beans.  It was a beautiful fish, found in local Gulf waters. Can’t wait to add more of these beauties to the Glow menu.

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Tweak tweak.

Like little birdies building our nest, we are improving Glow one day at a time. A simple arrow under the sign at the street is going up to help direct new guests to our hidden location behind the sailboat; cafe lights are being hung on the building to create a more inviting outdoor area; yucca trees and a big ol’ agave are about to become part of Glow landscape. Inside we are expanding our wine list (thank you Coyam for making such a gorgeous organic red wine), rolling out and slicing pappardelle ribbons, and sourcing, sourcing, sourcing more seafood to round out the game. Team is learning, stabilizing, improving. Frustrations into realizations into acceptance. And then all over again. Tweak.

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Nemo, Madonna & Soul 2 Soul

It has been really tough here lately at Glow. And with the challenges I keep finding songs popping in my head to get me through the rough spots. “Just keep swimming…” is a regular one thanks to my three sons and their love of Nemo and all things Disney. Madonna and her “Holiday” also a winner for the upbeat tempo/rhythm/thingy that keeps us going as we chop shallots. And finally, the old favorite “Keep on Movin” by Soul 2 Soul busts out whenever things get really, really, really nasty. Like third degree burns on the hand from wild boar sausage grease. Tasty though..the sausage that is.

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GLOW

What an insane few months. Launched a restaurant called Glow down here in Rockport, Texas in early May and it’s been baptême du feu since day one.  The community has been very supportive as have weekenders from Austin, Houston, San Antonio, Dallas and beyond. Training and maintaining kitchen staff has been a real struggle, but the ones still remaining are rock solid. Glow wouldn’t be possible without them. Gotta keep on keepin’ on…

Happy Fourth Everyone! x

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STF Holiday Wish List

After zig-zagging across the state to gobble turkey with the family, December is now upon us with thoughts of South Texas sugar plums dancing in our heads. This holiday wish list could go on forever (kayak red fish trip, champagne quail hunt at a plush South Texas lodge, an Asprey & Gerrard shotgun – though $100k might be a bit steep…), but I have managed to whittle the list down to these juicy nuggets:

1. CIA cooking class gift card for the Mexican Cuisine Boot Camp in the foodie’s heavenly city of San Antonio, TX.  The focus here is on corn and its use in everyday foods, including small bites for cocktail parties.

2. Rattlesnake Olive Oil from Texas Olive Ranch in Carrizo Springs, TX.
This extra virgin Arbequina variety olive oil is infused with chipotle and dressed up with festive cracked red pepper. Their Figalicious balsamic vinegar looks tempting, too (stocking stuffer, anyone?).

3. Creole Garlic
This little bulb grows well in South Texas and is also called Ajo Rojo. It’s a bit spicier than your supermarket variety, but it seems to be sold out everywhere.  Like the “Tickle Me Elmo” of the garlic world.

4. Broken Arrow Ranch Exotic package.
A game-lovers gourmet goody basket filled with tasty meats such as South Texas Antelope Filets, Wild Boar Smoked Sausage and ground Venison. Perfect for winter stews, meat pies or grilling on the beach (’cause we can do that in South Texas).

5. Mesquite Bean Syrup
Handmade in Texas with mesquite beans. Lovely, clean, honey-lemon flavor comes straight from the bean itself, no additives or flavorings. This syrup compliments any Texas style breakfast or I use mine to sweeten mesquite pecan shortbread.

6. Pecan Meal from Cuero Pecan House
Also called pecan flour, this can be used as a substitute for many flours in baking and cooking. Hoping to try this in a pie crust, my banana bread recipe…crumble toppings…aforementioned shortbread…

7. Wild Apricot Tree from Amber’s Edibles
This gorgeous tree is a delicious and hardy relative of the Kei Apple and makes a fantastic juice.  It is seaside and salt tolerant and very easy to grow and care for. With my deadly green thumb, I hope it’s exceptionally easy to care for (i.e. immortal).

8. Membership to Foodways Texas
Foodways Texas is a spanking new grassroots organization with a simple mission: to preserve, promote and celebrate the diverse food cultures of the Lone Star State.   Tastings, workshops, lectures, documentary films, and other foodie events are being planned for 2011. What a great way to support Texas’ unique foodstuffs!

All for now, please let me know if you have any other South Texas gift ideas! Would love to hear them…

Happy Holidays!  x KBJ

p.s. If you are salivating over the Asprey & Gerrard SG, take a peek here.

 

 

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South Texas Food Seminar

Fun in South Texas!


Yay!  The wonderful folks at the Rockport Center for the Arts have included South Texas Food on their fall calendar (Saturday, November 13 from 130pm-330pm). Come on down to Rockport and join us for a fantastic afternoon full of fun, friends and food!

Join native Texan and Rockport resident, Karey B. Johnson, for a demonstration of South Texas cooking. Chef and writer at SouthTexasFood.com, Karey is an enthusiast of the region’s bounty and will be sharing local recipes using authentic South Texas produce.

The class includes a two-hour demonstration with historical tales, holiday recipes and tasty tastings! Recipes include Chorizo Stuffed Quail Eggs; Oyster Stuffing; Pequin Chile Hot Sauce; Buttered Sweet Bread Toast with Mustang Grape Jelly; Mesquite Pecan Shortbread; Spiced Hot Chocolate; and samples from the Braman Winery out of Refugio, Texas.

Saturday, 1:30 p.m. – 3:30 p.m.; November 13. 2-Hour Seminar. Seating is Limited. Please call to register today! (361) 729-5519. $45 for members, $56 for non-members. (limit of 25 students).

Would love to see you there!

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