Tag Archives: barbecue

Take a Road Trip to College Station

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Stone Creek Custom Homes owner, Jason Gale, and his lovely family road trip it to College Station as often as they can to visit their daughter, who is currently studying psychology, with a double major in economics. Jason and April shared some of their favorite things about this familiar road trip. Even if you don’t have kids at Texas A&M, this 3-hour trip is a great way to explore Texas!

April: “The pictures [you see here] were from Bastrop to College Station, because that is the prettiest part. You cannot make this stuff up. It is Texas at its finest and beautiful. Longhorns, cows, so many churches!! It is where you turn on Texas Country or Don Williams and just enjoy. Dime Box is so small, but they are vicious about handing out tickets. You shouldn’t be speeding there anyway, as you might miss something worth photographing.”

If you’re driving through Bastrop, you might as well allow an extra day for a night of camping at Bastrop State Park, known for their “Lost Pines,” with access to the nearby lake. This gorgeous park is a great place to picnic, swim, ride bikes, fish, hike and even geocache. You can stay overnight at a campsite or in one of their historic cabins (complete with A/C).

The Gales like to stop at Buc-ee’s along the way. Whoever thought a gas station would become such a hot spot for tourists? It doesn’t hurt that they sell the most delicious caramel corn in Texas. We’re sure you’ve got your own favorite Buc-ee’s snacks.

You can take a couple of different routes to College Station. The shortest route, along 21, is close enough to Lockhart for food enthusiasts looking to try some finger-lickin-good barbecue. This town isn’t known as the Barbecue Capital of Texas for nothing. Do yourself a favor and make the detour. Between Kreuz Market, Black’s Barbecue and Smitty’s Market, you can’t go wrong.

Once in College Station, the Gale’s love to stop off for coffee [before or after a good game] at Sweet Eugene’s, or for smoothies at the Juice Joint or, as April tells it, Jason’s favorite place, Wings and More.

No matter what part of Texas you love, we’re here to help you bring your dream home to life! Give us a call at 210-494-5400 to set up a free consultation or fill out our online for to request more information.

 

 

 

 

Celebrate Memorial Day with these Great Recipes

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Although in San Antonio, we’re never short of reasons to celebrate, Memorial Day is the perfect time to don your chef’s hat and impress your friends with a menu of yummy dishes, but ones that aren’t too complicated either. What’s the point if you don’t get to relax a little too?! This is our ideal Memorial Day cookout:

COCKTAIL – Fizzy Ginger Lemonade

Kick-off the party with a refreshing drink. We found a fun recipe for a Fizzy Ginger Lemonade that you can also make a little boozy for adults by adding your spirit of choice.

Ingredients

2-inch knob ginger, peeled and cut into small chunks

1 cup fresh juice from 10 to 12 lemons

1/2 cup sugar

Pinch salt

1 cup cold water

2 cups (1 pint) club soda

1 quart ice

Directions

Combine ginger, lemon juice, sugar, salt, and water in a blender. Blend on high speed for 1 minute. Strain through a fine mesh strainer into a pitcher. Add club soda and ice and stir to combine. Serve immediately in ice-filled glasses.

APPETIZER – Spicy Deviled Eggs

These may not taste like Grandma’s, but you’ll love them just the same!

Ingredients

12 hard-cooked large eggs

1/2 cup mayonnaise

3 chipotle peppers in adobo sauce, finely chopped

1 tablespoon capers, drained

1 tablespoon stone-ground mustard

1/4 teaspoon salt

1/4 teaspoon white pepper

Minced fresh cilantro

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, chipotle peppers, capers, mustard, salt and white pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with cilantro.

MAIN COURSE – Barbecued Short Ribs with Cucumber & Orange Salad

Nothing screams Memorial Day like cooked meats, but why not try something different. Leave those chicken thighs and sausages in the freezer. Your family will thank you!

Ingredients

1 1/2 tablespoons brown sugar

1 tablespoon cornstarch

1 tablespoon garlic powder

3/4 teaspoon kosher salt

1 teaspoon dry mustard

1 teaspoon ground red pepper

2 1/2 pounds bone-in short ribs

Cooking spray

1 navel orange, thickly sliced

4 Persian cucumbers, shaved paper thin (about 2 cups)

1/4 cup thinly shaved shallots (about 2 shallots)

2 tablespoons lemon juice

2 tablespoons white vinegar

1 tablespoon coarsely chopped fresh flat-leaf parsley

3/8 teaspoon kosher salt

1 habanero chile, seeded and thinly sliced

1 garlic clove, grated on a rasp or Microplane grater

1 tablespoon uncooked long-grain white rice

Directions

1. Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

2. Heat grill to medium heat.

3. After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.

4. Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.

5. Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.

6. Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

Now that you have the menu, why not let us help you create the perfect house for all of your future holiday parties?! Call us at 210-494-5400 to set up a consultation. If you wish to be added to our private email list to receive our newsletter, please sign up here.

 

 

 

 

 

 

 

 

 

 

 

Get Ready for Your Memorial Day Cookout!

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Who doesn’t look forward to an amazing Memorial Day cookout with all of their friends and family in their lusciously-landscaped backyard?! But what if your backyard isn’t so luscious? Here are some fast, easy things you can do to help enhance your Memorial Day experience, your backyard and your culinary prowess!

The Backyard

If you haven’t had time to landscape your backyard the way you want it, consider sprucing it up for your party by covering the deck and yard with potted plants filled with beautiful blooming flowers. As an added touch, you can paint the pots with glow-in-the-dark paint to make them stand out when the sun goes down.

No one will be paying attention to how perfect your backyard is or isn’t as long as you have games for people to play. Buy a set of bocce balls, croquet and badminton and keep everyone entertained and happy. However, beware of mixing too much alcohol with a game of bocce ball… or croquet for that matter!

The Grill

You may already have the king of grills, but if not, think about adding this little green gem to your backyard. The Big Green Egg is a popular addition to outdoor kitchens. We’re finding that a lot of our clients either have one or want one. It may not be the prettiest appliance, but this kamado-style ceramic charcoal barbecue cooker is considered one of the most versatile cooking devices on the market. You can grill, bake or smoke just about anything with it… and it tastes delicious!

The Barbecue

You can enhance just about any protein – beef, chicken or fish with a simple pesto. San Antonio’s own, Chef Chuck Hernandez, also known as the Pesto King and owner of Arugula Catering and the soon to be open O’liva Cafe downtown, was kind enough to share his Chihuahuan-style Pesto recipe with us. It goes great with grilled meats and veggies, either as a marinade or a condiment. Chuck likes to add it to his quail diablos and grilled avocados (pictured here). If you try it this Memorial Day, please send us a pic or post on our Facebook!

Chihuahuan Pesto Recipe

  • 2 cups  fresh cilantro – rinsed, drain-dried with some stems
  • 1 medium fresh jalapeno pepper
  • 1 green onion, stalk included
  • 4 cloves  garlic
  • 1/3 cup  jack cheese
  • 1 teaspoon  prepared mole paste
  • 1/3 cup  toasted pecans
  • 1 tablespoon  orange, pomegranate or pineapple juice
  • 1/2 teaspoon  cumin powder
  • 1/2 teaspoon  oregano dried or fresh
  • 1/3 cup  EVOO
  • sea salt & black pepper to taste

Directions:

Using a food processor, gently pulse ingredients until they are thoroughly combined. Scrape sides down with a rubber spatula. Approximately 1 minute. Serve or refrigerate in an air-tight container, up to 4 days.

If you don’t already have an amazing home and backyard for your Memorial Day cookout, we can help you get ready for next year! Give us a call at 210-494-5400.