Believe the hype, people. Though I’m not a fan of Guy Fieri, his “Diners, Drive-Ins, and Dives” stop at Midtown’s Lankford Grocery was for good reason.

The Midtown burger joint is not a place for vegetarians or health-conscious consumers. As stated on the website, “We have nothing small, nothing healthy, and nothing fast.”

I’d been there once before, but for a quick lunch. I ordered a regular bacon cheeseburger in an effort to get in and get out. I was wrong for that.

The converted garage was packed and my group barely secured a table before the waiting line began.

I went straight to the burgers and realized what I had missed out on when ordering just a regular burger. Lankford has about ten specialty burgers on its menu, though the online menu lists only half.

I had heard that the Firehouse Burger was something to try if spicy is your thing, and spicy is definitely my thing. It’s a cheeseburger that has sliced jalapenos, cayenne butter and a habanero sauce.

My boyfriend is all about Greek food, so he went straight to the Greek Burger, which the menu stated was topped with feta, spinach and olives. But then he saw the Grim Burger, a bacon cheeseburger topped with a fried egg, jalapeno and, of all things, homemade macaroni and cheese. He decided to change things up a bit.

A friend of ours went the route I took my first time there and ordered a bacon cheeseburger except he took it to the next level and added an extra patty.

Again, the website states, “If you do not have 30 minutes to spend, you should try us another day. We have great food, but its not fast food.”

Our order came out and though I recalled them being big burgers, memory had not served me well. The burgers were massive, messy and looked delicious.

My friend’s double bacon cheeseburger was ridiculously huge. He went for his knife, but I said he should at least try to take a bite of it beforehand. It was pointless.

The burgers at Lankford Grocery are amazing — thick and juicy and sprinkled with the right amount of seasoning. I’m not much for fancy seasoning, just salt and black pepper usually does it for me. That seems to be the case with the cooks at Lankford.

My Firehouse Burger was definitely towards the top of the spicy category.

I have a habit of gutting the veggies from a burger halfway through — just breaking it down to bread, meat, cheese and condiments for the last few bites. As usual, I did this with my Firehouse, but truth be told, I was ready to let go of some of the heat, and the sliced jalapenos would have come out even if that wasn’t a habit.

I was able to get a taste of the Grim and must say that whoever asked for that combination was either crazy or a genius. Macaroni and cheese on an already cheesy cheeseburger? This person was a crazy genius — and could obviously afford some calories and cholesterol.

My friend paused midway through his double bacon cheeseburger, too full to continue, but I told him to think of it as a “Man v. Food” challenge. Man won.

Anyone who makes it to Lankford Grocery wins — maybe not in terms of health, but definitely for a sunny Saturday afternoon lunch that features a tasty, homemade burger that will not break your bank.

If it’s your first time, go for the burger. There are a lot of good-looking options like the salads, but you should definitely taste the hype.

A few things to note if you plan to visit: Take cash — no credit cards are accepted; Arrive early — the joint is only open until 3 p.m. Monday through Saturday.

Also, make sure to swing by the register before you order. There are always burger specials of the day.

I forgot to do this and was disappointed to see — after I had already eaten — that the day’s special was a Frito Pie Burger. Next time, Lankford.

Lankford Grocery is located at 88 Dennis St. For more information, visit lankfordgrocery.com.

arts@thedailycougar.com

A person cannot drive anywhere in Houston without noticing a taco truck, but there is one taco truck that is slightly different.

Hamza Halal Taco is where South Asia meets Latin America, fusing two sides of the world.

The term “halal” is the Arabic word for lawful, the dietary law that identifies which meats are permitted for Muslims.

The truck usually sits at 3514 Hillcroft in the heart of the Mahatma Gandhi District. Owner Faiza Khatra, a Pakistani immigrant who moved to Houston three years ago, was the first to start a taco truck that served halal meat, catering to both the Muslim and Latino community.

“When I saw so much Mexican fast food here, my husband said we needed to start something too,” Khatra said.

“There wasn’t a single halal Mexican restaurant at the time and now we’re planning to open more. We will also start serving chicken bryani, thikkah and hot wings with Indian spices.”

I wanted to try out some of the common items first, so I decided to go with the traditional beef fajita taco.

The meat was grilled to perfection, which was not too chewy or over-cooked and was marinated with traditional Indian-Pakistani Masala spice. It was topped off with classic cheese; diced tomatoes and cilantro giving it a cool, minty touch at the end of every bite.

My friend got the Mexican-style shredded chicken soft taco garnished with cheese, diced tomatoes and sour cream and all stuffed into a warm chapatti, the Indian equivalent of a tortilla.

The best part was the green chutney sauce that was provided. Although I love traditional salsa, the green chutney is an amazing substitute that I have not seen anywhere else.

I was not completely full just yet, so my friend and I decided to share the ultimate burrito, which had juicy ground beef, melted white and yellow cheese, peppers, tomatoes and sour cream wrapped in a toasted chapatti.

The best part of it wall was our bill was only $6.

The owner was also kind of enough to give us a complimentary homemade pineapple beverage to wash down all those spices.

If you want fast and quality Mexican food with a South Asian kick, then Hamza Halal Taco is the perfect spot for a quick bite.

Hamza Halal Taco is located on Hillcroft, just 25 minutes away from campus making it accessible and affordable for UH students.

arts@thedailycougar.com

The best thing about any restaurant should always be the taste of the food since that is what will bring people back. No matter what is ordered at Avalon Diner, it is guaranteed to leave a feeling of great satisfaction.

Their breakfast quesadilla stuffed with cheese, two eggs and a choice of bacon, ham or sausage is wonderful

Chorizo wrapped around in spinach with either a corn, flour or wheat tortilla is enough to make your mouth water.

Their marinated pork chops served with creamy mac and cheese and twice-baked mashed potatoes makes for a great home-comfort meal as well.

Their Blue Plate Specials come with a choice of an entrée that changes according to the day, a choice of two sides, corn bread and dessert all for about $8.

Avalon also has a wide selection of delicious floats and milk-shakes that will satisfy any sweet tooth craving.

Apple pie, banana split and turtle chocolate are among the tasty treats worth the trip to the diner alone.

Avalon Diner offers a variety of dishes that can be found on any mother’s stove at home like baked chicken, meatloaf, omelets and a lot more.

It takes a minute to look over the menu with the plenty of options meant to accommodate anyone and everyone who walks in the door.

The servers never let anyone wait for anything and they truly compliment the wonderful food. You are treated as if you are at home and they are the perfect hosts for a home-cooked meal.

After the delicious dinner and the bill arrive, guests are pleasantly surprised to see the total is relatively low for a full meal with dessert. The affordable prices are almost a steal.

Avalon Diner has been around since 1938 serving amazing food paired with wonderful service. They have expanded to three locations in Memorial Villages, River Oaks and Stafford.

arts@thedailycougar.com

The restaurant was designed to be an accurate representation of Houston — a menu with diverse options at a place that loves its sports teams.

I have wanted to try out Houston Texans Grille because I had heard the buzz about it since it first opened last year.

The moment I walked in to the restaurant, my breath was taken away with the advanced technology.

It really seemed like the Hollywood equivalent of a restaurant in the Lone Star State.

Our server, despite being a little busy, introduced herself with a warm smile and did not try to rush us at all.

As we were browsing through the menu for our appetizer selection, I noticed the appetizers ranged from $6 to $10 — great for college students.

Despite the immense options that were available, we decided to try out the spinach and artichoke dip.

For our salad options, we both selected the traditional house salads, which were only $5.

The dip was beautifully decorated on a rectangular platter with little triangles of toasted pita bread and garnished with parsley.

The dip was in a hot bowl that contained sautéed spinach, artichoke hearts mixed with Parmesan cream sauce and topped with diced tomatoes and bread crumbs, giving it a golden crisp.

For my entrée, I ordered the mahi sandwich, which ended up being my favorite part of the meal.

The mahi was blackened with southern spices placed between two buttery, toasted buns served with a side of golden, crisp fries and a ramekin of the restaurant’s special tartar sauce.

Fish is typically very pricey, so I was very surprised it was $12.

I definitely could not pass up the opportunity.

We also could not even think about leaving without dessert.

Our server recommended the bread pudding — the smallest dessert in size but enormous in taste.

It was only $8, a very nice amount to spend between two college students.

The dessert was a traditional warm bread pudding drizzled with caramel sauce and served with vanilla ice cream.

Between my friend and I, we only spent $21 on the three-course meal.

With its affordable prices, aesthetic appeal and the quality of service, I’m definitely coming back to Houston Texans Grille.

For more information or to take a glimpse at the menu, visit www.texansgrille.g3restaurants.com.

arts@thedailycougar.com

If you were to tell me there was a restaurant that serves high quality pastries, breakfast, savory cheesecakes and gourmet hotdogs, I would think you are clearly drunk and mixing three different restaurants into one.

But lo and behold, there is Happy Fatz, a love child of five-star food served out of a homey bungalow in the Heights.

The waitstaff was extremely helpful and friendly — helping me with my selection and actively engaging me in conversation, which made me feel right at home. The cashier recommended the St. Louis, a quarter-pound beef frank on a Challa bun with baked beans, bacon, grilled onions and a basil garlic mayonnaise.

I could smell the bacon and beans before the plate even got to the table, sending flashes of childhood memories of weekend barbecues through my mind.

Challa is a Jewish bread made with eggs that gives it a beautiful golden brown color and is similar to the flavor of bagels when the starches break down and turns to sugar as it is chewed.

From start to finish, it was nothing short of amazing, a constant clash of sweet and savory — bacon on bean, the frank on Challa and onions on mayonnaise.

The dogs at Happy Fatz require a fork and knife — you literally have to arm yourself. This is not a typical dog; it is a Pitbull.

When I saw the sign hanging above with the words “Savory Cheesecakes,” I had to investigate.

I asked the owner to describe them for me. A rich, cream cheesecake that has all the sweet ingredients substituted for savory combinations like olive pesto or smoked salmon and served with fresh fruit and crackers. For people who are big on cheese, this is something you have to try.

I ordered the olive pesto cheesecake. The herbs tasted so fresh and were accented by the pine nuts perfectly. The most impressive thing about the cake is how light it was — I could have easily eaten the entire thing if I didn’t have to bring some home for my wife.

Happy Fatz is truly a hidden gem in the Heights, and is a place I will definitely be coming back to again, and again. It is food that is well worth the money and then some. I give Happy Fatz a five out of five.

Food lovers in town should know about a new French restaurant that offers exceptional food at a reasonable price.

Kris Bistro is an effort by the Culinary Institute LeNotre to provide world-class dishes with locally-grown ingredients.

The restaurant sits inside the cooking school while executive chefs Kris Jakob and Mathew Lynn train students and help them practice their culinary skills.

LeNotre is a famous name in the culinary world — the institute hails from the family of the late Gaston LeNotre, known as one of the finest pastry chefs in the world.

Good restaurants present complimentary food and drinks to be in tune with restaurant service etiquette.

I was offered a complimentary shot of fresh grapefruit-raspberry juice and was informed it was prepared with locally-grown organic produce from Utility Research Garden. This was followed by complimentary artisan bread with butter.

Being a fish lover, I thoroughly enjoyed my salmon winter provencale, which was pan-roasted with a delicious sauce made from tomatoes, olive oil and garlic. The dish was then decorated with a layer of squash to top it off.

Surprisingly the cost was only $15.

I also ordered garlic spaghetti in a pine nut pesto sauce, which was served with Gulf shrimp with the heads still on for $10.

I wasn’t enamored by just the low prices, but the quality as well. The students developed brilliant French culinary skills and were serving us food at a low price with remarkable service.

Since the restaurant had an open-glass view of the students inside preparing our food, the kitchen looked alive. It was a neat concept that went well with the dim and quiet restaurant ambiance.

The place was decorated with artwork, but like any good foodie, I was more interested in dessert.

I ordered a LeNotre Classics, which is a $10-tribute dish to the institute’s family history. The dessert was large enough for two.

The trio of crème brulee was also an extraordinary dessert at $6.

The amazing dessert presentation contributed to the lasting impression left by this restaurant.

The classic French dining met my standards, and was a great experience that is definitely worth a visit.

Kris Bistro is on Interstate 45 and Crosstimbers and is open for dinner from Tuesday through Saturday.

The first workshop, “Step-by-Step Plan to Setting and Achieving Goals,” will provide students with information about how to identify goals, develop an implementation plan and strengthen their commitment to that plan.

“It’s the perfect topic for the beginning of a semester,” said Kay Brumbaugh, outreach coordinator and psychologist for CAPS.

The workshop takes place from noon to 1 p.m. in the Student Service Center 1 Building conference room 210D.

“Students not only get a chance to see an informative presentation, but also interact and hear concerns or ideas from other participants,” Brumbaugh said.

Many students find it difficult to stick to their goals for new semesters, even after attending this type of workshop. In that case, CAPS offers private consultations for students who need extra help and support.

“It’s also a great opportunity for participants to meet a CAPS clinician and gain information about available CAPS services,” Brumbaugh said.

A variety of topics are available throughout the school year, Brumbaugh said, including “Understanding Depression,” “Communication Among Couples, Managing Anger” and “Dissertation and Thesis Survival”.

It seems as though many students disregard CAPS at UH because they assume that all services require appointments and fees.

“CAPS therapists hold walk-in hours at sites around campus and there is no appointment or fee necessary,” Brumbaugh said.

This is perfect for students not sure if they need services and just want to see what a CAPS therapist might recommend.

Following today’s premiere workshop, subsequent workshops will run every Wednesday this semester until April 25.

“Food for Thought” workshops are always free and registration is not required.

For more information on this and other workshops, visit caps.uh.edu/outreach-food.aspx

For the longest time, all I heard about was Torchy’s Tacos and how great this Austin-based taco place is. When I heard that they had opened a location in Houston, I knew I had to check it out.

On the way, I had many preconceived notions of what constitutes a taqueria — little did I know that they would soon be shattered.

When I first walked into the restaurant, I started checking out the menu they had on the wall behind the cash register.

I saw the green chile pork taco listed at the top of the menu and it was love at first read: slow roasted pork carnitas simmered with green chilies and topped with queso fresco, cilantro, onions and tomatillo sauce.

I also ordered the taco of the month, The Revolution: ahi tuna, arugula, queso fresco and hot sauce.

The descriptions promised an interesting gastro-experience, until I was told that the prices on the menu were for one taco.

It is a law in the land of tacos: Three to an order.

I ended up paying $10.25 for two tacos and a fountain drink — a taco travesty!

I pushed on with what little optimism I had left, thinking that these might actually be $4 tacos.

I started with the carnitas taco — the amount of meat they packed into the taco was impressive. It was not a full meal by any stretch, but still pretty good.

The flavor of the pork was nothing special and a little dry.

The way carnitas are traditionally prepared is by cooking chunks of the pork in its own fat for hours, or sometimes even days. The end result is nothing short of pork bliss.

Torchy’s seems like it was a leaner cut of pork, baked and then shredded.

Ultimately, it was the tomatillo sauce that saved the taco, not too hot but just the right amount of acidity.

I then set my sights on “The Revolution.” I had an issue with this taco before even tasting it.

The arugula was sitting on top of the fish — a huge taco foul.

Why would you want to cover up the sole reason why I am paying so much for one taco?

Underneath the arugula canopy, you will find a four-ounce tuna steak, not cut-up chunks or sliced fish, but a little steak.

It seemed like they took a dish that would work in a nice seafood restaurant and tried to convert it to a taco, only to have it lost in translation.

Because of the large fish, you end up having to mash everything together to fit it into your mouth.

Just like the pork taco, “The Revolution” followed suit — a tasty taco but not worthy of four dollars.

I am a firm believer in the simpler the taco, the better the taste. It is a peasant food that doesn’t need to be jazzed up with arugala lettuce and ahi tuna.

If your customers are highly sophisticated foodies with pallets to match, then by all means put foie gras with beluga caviar on the taco.

However, the patrons walking into this establishment are college students and people on their lunch break, who mash tacos into their face and make arugula lettuce and ahi tuna seem like Iceberg lettuce and tilapia.

Just two small changes would make a world of difference.

First, divide the amount of protein they have in one taco into three. It gives the illusion that you are eating more and people like to have more bang for their buck.

Second, protein always goes on top — unless the taco features cilantro, onions or tomatoes. The protein is the reason why there is a taco. Why wouldn’t you shine the spot light on the star of the show?

Until they make these changes, I do not feel the need to go back to this place while there is a Freebirds, Chipotle and an authentic taquito within a three-mile radius that knows how to make tacos and burritos.

I give this place a rating of 3.5 out of five.

arts@thedailycougar.com

An elaborate dining experience recreated from 18th century England was the scene for an event aimed at local foodies.

Foodie Fest was held on Saturday at Rienzi, the house museum for European decorative arts at the Museum of Fine Arts, Houston. It combined its ongoing exhibit, “English Taste: The Art of Dining in the Eighteenth Century,” with catering provided by Houston chef Monica Pope’s ta’fia restaurant.

“English Taste,” which has been on view since September, takes you into a typical upper class English country house where exotic foods and new culinary technology were a stamp of luxury and fashion.

The stunning and highly structured food presentation of Foodie Fest was a pleasure to behold, and the wine and light cocktail food provided by ta’fia were in keeping with the culinary experience.

Cooked hens decorated with feather tails, beautiful sugar molds, exotic seaweed and colorful jellies were part of the display and showed the effort 18th century Britains used to put into entertaining and maintaining their social status.

“To make gelatin at that point in history, you would have to make it from calf’s feet and cook it yourself to generate enough gelatin,” said Elizabeth Huber, a native Houstonian who organized a meet-up event for the accompanying lecture to the exhibit back in September.

Amongst the exquisite food creations, our everyday dinner, macaroni and cheese, also had a place at the elaborate dinner table.

“Macaroni and cheese was the hippest thing to eat at the time,” Huber said. “Stuck a feather in his cap and called it macaroni — that was the epitome of being totally in fashion.”

With dinner being the center of entertainment in 18th century England, hosts would bring out and serve the meal on the finest silver and porcelain available. This was another manner for which aristocrats would show off their wealth.

Rienzi, a state-of-the-art heritage property in River Oaks that was turned into a museum in 1999, was the perfect venue to host this culinary experience.

“Rienzi’s celebrated ceramics, silver and glass, including the recently acquired Sackville Epergne and porcelain pieces from the Möllendorff (Dinner) Service, said to be designed by Frederick the Great, would have been used for a meal of such significance,” said Katherine S. Howe, director of Rienzi.

“English Taste: The Art of Dining in the Eighteenth Century” is on exhibit until Jan. 29. Students with an ID will only pay $5 at the door.

For more information, visit www.mfah.org/rienzi.

arts@thedailycougar.com

Chef Jorge’s Special Hot Chocolate: 

1/2 cup sugar

1/3 cup cocoa powder

A pinch of salt

1/3 cup hot water

4 cups (1 qt.) milk

3/4 teaspoon vanilla extract

(Optional) 2 oz of coffee liquor

Instructions: 

Bring water to a boil, or microwave for 1:20 and stir in salt, vanilla, sugar and cocoa powder.

Microwave the milk for about a minute and whisk or buzz in the blender to get to foam

carefully add the milk to your cup to not break up the foam, then pour in chocolate mix

(optional) add in the coffee liquor, stir, and enjoy.

Special Notes:

You could substitute the cocoa for a chocolate hazelnut spread (4 tbs) to change the flavor profile, but only use ¼ cup of sugar and add mint extract.

For those not worried about calories, use heavy whipping cream to get a much more frothy and silkier product.

And yes, we all know that Houston not only surrounds us but extends for eternities in all directions, but there are similar styles of highly-recommended darker beers to accompany the change in season.

When drinking a room-temperature beer, any variety of Stout, especially Imperials, Trappist (monk’s) beer and the usual Guinness work best.

It is well to note that the palest beers are not for the winter season. Their purpose of refreshment after hard work at record-breaking temperature does not apply, thankfully, for the rest of this week — maybe longer if the weather sees fit to give us enough time to wash our winter socks at least once.

Here are a few general temperature guidelines for serving beers this holiday season.

The second darkest segment of the beers that work best for a night around the fireplace with friends is that of the “cellar temperature” variety, coming in at a cool 55 degrees Fahrenheit.

Belgian varietals work well here, with a full and warm palate that goes well with gamey meats.

Also recommended at a slightly chilled temperature are traditional British brown ales

On the middle ground, where serving beer begins to affect taste-awareness, we have generally dark lagers, German wheat bears (Hefeweizen) and the rare but highly sought-after altbier.

Most of these unfiltered types go very well with certain fruits of the winter season. For instance, the orange is a traditional Christmas gift because they are harvested just before winter and keep for months.

As such, oranges and cloves are common essences in these beers and our favorite smelly seasonal candles.

In the first signs of a brisk season, some beer drinkers delight in the chilly blast of refreshing witbier.

Also known as Weisse beers or ales, these smooth and cooling types are perfect for a light dinner. Enjoy these lighter-than-most beers at a temperature at 45-50 degrees Fahrenheit for full flavor.

For those that don’t delight in seasonal brews, here’s a final note before the semester ends for those that prefer a glass of wine instead.

So that we can all thoroughly and responsibly celebrate when we finish our finals and click Submit on our exams, mull wine for yourself and guests with which to warm the chilly nights.

arts@thedailycougar.com

• 4 tablespoons unsalted margarine at room temperature
• One-third cup granulated sugar, more for muffin tin
• 3 large eggs
• 6 tablespoons peanut butter
• 2 teaspoons mint extract
• One-third cup all-purpose flour
• One-fourth teaspoon salt
• 8 ounces bittersweet chocolate, melted
• Powdered sugar, for dusting
• Fresh mint, for garnish

As November winds down, people are already making plans for the holiday season this year with Christmas shopping, buying plane tickets and planning Christmas dinner.

If the responsibility of bringing a dish to the family’s Christmas dinner has been bestowed upon you, there’s really no way to go wrong with contributing a dessert — the course essential in making the classic holiday dinner experience complete.

Gingerbread Cookies

Everyone remembers when they built their first gingerbread house, and — perhaps more so — the stomach ache that soon followed its demolition.

When done right, this dense holiday cookie is perfect for dunking in a glass of milk or eggnog.

Pumpkin Pie

An interchangeable baked good that bounces from Thanksgiving to Christmas and equally welcome for both occasions, pumpkin pie is a celebration to human ingenuity of taking something naturally unsweetened like a pumpkin and turning it into a seasonal favorite.

Eggnog

A by-product of frothing up eggs, milk and sugar, then hit with a shot of hard liquor, eggnog finds its way onto the table every year in most homes in America. While the alcohols may change from rum to whiskey, and in some cases moonshine, the tasty end result remains the same.

Figgy Pudding

Most people get confused by the name but figgy pudding is a more of a custard dish. It is reminiscent of what would happen if flan and bread pudding made a baby. It is probably one of the more decadent of the classic Christmas desserts. It even has its own verse in We Wish You a Merry Christmas.

While each of these desserts are unique, I have the hardest time when it comes to baking them. I am a savory chef before a pastry chef. Thankfully I have found a dessert that I can make with my eyes closed, and if I can make it, surely anyone can.

arts@thedailycougar.com

The characteristics that make up a perfectly roasted fowl are crispy skin and juicy flavorful meat. To meet these standards requires much preparation and patience.

It is not enough to season the skin, which keeps the bird waterproof and will have no problem blocking out flavor.

You can get under the skin at the neck and rub the meat with your choice of herbs and spices mixed with butter or margarine to help keep it moist. You can also stuff the cavity with dressing, fruits or vegetables to get that extra bit of flavor.

Now for the crispy skin. The easiest way to get crispy skin without frying is to air dry the bird.

Air drying simply means to let the bird sit in the fridge uncovered over night. Drying out the skin cuts down the extra cooking time it would take to get the skin crispy and reduces the risk of drying the bird out.

Potatoes, goodness from the Earth

When making mashed potatoes, it all comes down to the potato that you cook with.

The best potatoes to use are Yukon Gold or Fingerling potatoes because they have a high water content and low starch, giving them a fast cooking time and rich, buttery texture when mashed.

For every five pounds of potatoes to be cooked, heat one cup of butter, one cup of heavy cream and a half-cup of sour cream in a sauce pan.

You never want to add anything cold to your potatoes — mashed potatoes are one of the hardest things to reheat once they have gone cold.

After the potatoes are mashed and the dairy products have been added, begin to salt and taste.

Always add salt in small amounts, and remember it is always easier to add than to take away.

Keep them in a casserole dish in the oven at 200 degrees until ready to serve.

The lean, green dish

There’s a pretty simple rule for preparing your greens.

Green beans, cauliflower, asparagus, squash and corn can be paired with the same basic flavor profiles of butter, salt, pepper and bacon.

While in the oven, avoid overcooking your greens or they will lose their chlorophyll and turn brown.

For cauliflower, thin slicing helps promote even cooking and allows for a more visually appealing presentation on the plate.

For delicious asparagus, adding a dash of salt and a bit of olive oil is all it takes. Roast the greens at 375 degrees for about 20 minutes or until the leaves begin to crisp.

From my kitchen to yours, I hope this eases the stress of preparing one of the most celebrated meals of the year. Have a happy and safe Thanksgiving holiday.

arts@thedailycougar.com

Most chefs, like Ryan Pera of Revival Market, agree that there is no greater joy than to follow a project from start to finish.

Aside from supporting local farms and products at Revival, Pera goes to great lengths to churn out his own products like pickled watermelon rind, oak-aged soy sauce and natural mustards.

“Nobody would be a chef if they weren’t willing to go the extra mile,” Pera said. “If you are willing to do this, then you’ve got to go all the way.”

Restaurant owners Anita Jaisinghani and Jamie Zelko of Pondicheri Café and Zelko Bistro, are firm believers in purchasing locally-produced, sustainable products, getting the most out of each ingredient, and giving customers an idea of what can be done with a little hard-earned knowledge and a few simple culinary touches. The end result is nothing short of delicious.

Jaisinghani uses her impressive grasp of Indian cuisine, along with local ingredients, to make a series of unique seasonal chutneys and pickled products like her signature Cheri Tomato Catsup or spicy chili pickles.

Chef Jamie Zelko has a desire to educate people with food and takes the time to personally create and package her own line of marmalades, preserves, special coffee blends and pickled goods — all of which are utilized in the kitchen and sold in the store.

Places like Sammy’s Wild Game Grill and La Guadalupana Bakery and Café believe in carefully listening to feedback when it comes to keeping customers happy, which is what drove them to increase the number of items sold in their stores.

Chef Sammy Ballarin opened Sammy’s Wild Game Grill with the purpose of serving exotic meats in familiar forms, like burgers and sausages, or his famous rattlesnake chili cheese fries. These game meats are accompanied by a slew of sauces like Cilantro Aioli and Ghost Pepper chili sauce; Ballarin is planning to sell his sauces in-house within the next few months.

Owned by the Diaz family, The Guadalupana Bakery and Café began selling wholesale cakes and eventually turned into a full-service café that serves food and

pastries which are considered to be some of the most authentic traditional Mexican fare in the city.

One classic staple sold at the Guadalupana is Café de Olla, a roasted coffee bean infused with cinnamon. The Diaz family roasts the beans in Mexico and imports hundreds of pounds at a time to be sold here in Houston.

While some people might think this is a sudden culinary trend, it is more a revival of the cornerstone of what it means to be a chef — which is to feed the people.

Ingredients:

• 2 quarts Vegetable Stock
• 2 Medium White Onions, diced
• 3 Garlic cloves, minced
• 3 lbs Calabasa squash, diced
• 2 cans(30 oz) of fire roasted tomatoes
• 2 cans (30 oz) White Hominy
• 3 dried Ancho Chilies, chopped
• 4 Tbsp Achiote paste dissolved in 1 cup of water
• 3 Serrano peppers
• 1 bunch of Cilantro, chopped
• 1 head of Cabbage, shredded

We begin with the cut of meat. Everyone knows the classics; filet mignon, ribeye, prime rib, New York strip, Porterhouse and T-bone steaks.

One defining characteristic all of these cuts have in common is their gentle usage. The less the animal stretched those muscles in life, the more tender they will be after butchering.

This brings me to my next point: marbling, which is the formation of fat inside the muscle — not the bits of chewy fat found on the edges of the steak. Before you cook a steak you should see little pockets of fat throughout the red flesh with the appearance of marble — hence the name. Just know that the more marbling, the juicier and more tender the finished product will be.

Next comes the seasoning, the most important aspect of cooking a steak. Seasoning can raise steak to rock star status on cloud nine or send it crashing and burning, comparable to a culinary version of the Titanic or The Hindenburg blimp.

All you need is salt and pepper. I like using coarse salt or sea salt for the crust-like texture it gives the seared flesh. Do away with the special steak seasonings, steak sauces, hollandaise and ketchup; they will just mask the natural flavors of the beef. I am going to go ahead and say this about steak and ketchup: Anyone who eats steak with ketchup should be locked up for steak abuse and anyone who allows it should be tried as an accomplice — but I digress.

When it comes to cooking a steak, depending on how you like it you will just need a sauté pan or grill for searing the meat and an oven to finish it off; if you like your steak rare to raw in the middle you will not need an oven.

You want to let the cooking surface get to be smoking hot before putting the steak on. If you don’t hear a sizzle, there won’t be a sear. If you are grilling, cranking the heat up is key to getting nice grill marks. Once you have a pleasant sear on the steak, it’s ready for the oven.

I recommend getting an oven-safe sauté pan to make the stove-to-oven transition as easy as possible. Have your oven pre-heated to about 400 degrees before you throw the steak in. Depending on the thickness of your steak, the cook time will vary, so keep an eye on the steak.

After your steak is cooked to your liking, place it on the cutting board and wait about four or five minutes to allow the juices to rest. If you have ever had a steak bleed all over your plate it is because it was not rested properly.

Now all that is left to do is bring the steak to the table and dive in fork first.

arts@thedailycougar.com

When searing your cut of meat, do away with fancy steak seasonings and sauces. All you need is salt, pepper and a sauté pan or grill for your perfect Porterhouse.

Wikimedia Commo

Ingredients for crust:

• 1/4 cup butter or margerine (softened)
• 1/3 cup brown sugar
• 1/4 cup chopped pecans

Ingredients for filling:

• 15 oz can of pumpkin
• 2 teaspoons oil
• 1/2 teaspoon salt
• 1 cup sugar
• 2 1/2 teaspoons pumpkin pie spice
• 1 lemon rind, grated
• 1-1/2 cups of canned milk
• 2 well-beaten eggs

Instructions:

Placing pie crust in pan and prepare brown sugar pecan layer by mixing together butter, brown sugar and chopped pecans. Spread on crust and bake for five minutes at 425 degrees.

Mix filling ingredients together until well-blended and pour into prepared crusts. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 35-40 minutes.

Additional thoughts:

• Covering the edge of the crusts with foil for the last 10 minutes in the oven will prevent them from burning.
• This recipe fills either one extra large pie plate or two nine inch pie plates; fill to desired size.

Headed up by Chef Ryan Para, Revival Market produces its own line of products as well ranging from soy sauces aged in oak, mustards and pickled watermelon rinds, all of which are produced in house.

Para is one of many with the philosophy of getting as much use out of a product and utilizing the best techniques to do so.

While some might think this is another trend that can be stacked along with any number of eco-friendly campaigns of the past decade, Para simply explains it as more re-imagining of the old world markets with a 21st century sensibility.

The first thing I was drawn to were the meat coolers, filled with locally raised and butchered beef, pork and chicken products and cuts.

Though the variety is nothing to write home about, the quality of the meats and the knowledge that Para and the rest of the staff are willing to share with you is what really singles this place out.

Though the clerk was directing me around the cooler and at all the different cuts, all I could see was this beautifully smoked thick cut bacon. I knew I was not leaving without a few slices.

That night I made myself a steak sandwich with the bacon from the market. I put it in the oven at 300 degrees for about 8 to10 minutes and it turned into this golden brown strip of crunchy pork goodness.

As I made my way around the store I came across some of their bottled mustard; I am a huge mustard aficionado — it is a miracle condiment that literally makes just about everything it touches excellent. Pretzels, hamburgers, hotdogs, steak, chicken, lamb — the list goes on and on. When I came across this little jar of home-made mustard, I had to try to find a reason not to buy it. A word of warning: at first glance the mustard may not look like much, especially with a price tag of $6.95, but trust that this is well worth it for those who can appreciate a good jar of mustard.

Needless to say, the mustard found its way onto the steak sandwich; the sharp twang and smooth finish cuts through the fatty flavor from the bacon without being overpowering.

Though this may not be the typical restaurant review, this is still one of the spots in the city Houstonians should really keep an eye on.

arts@thedailycougar.com