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This week on Texas Eats, David Elder takes us to the newest restaurant on the San Antonio River Walk, The Sugar Factory, serving over-the-top burgers and cocktails in an elegant atmosphere.
David gets extra fancy with a 24K gold-covered cheeseburger.
Next, David heats things up in the Texas Eats outdoor kitchen with a beef bourguignon recipe using Shiner beer.
After that, David checks out a Jewish deli on the North Side of San Antonio for fresh bagels, loaded sandwiches, and more! David talks with the co-owner, Jason Fiske, about his heritage and the inspiration behind his recipes.
David then heads to East Texas to sample BBQ at Texas Monthly Top-10 BBQ joint, Truth BBQ.
After that, David heads back to the outdoor kitchen. This time, to share a holiday steak dinner for two using ingredients from Sprouts Farmers Market.
Next, David dives into some traditional Filipino cuisine with a modern twist at Be More Pacific.
David wraps things up in San Antonio with award-winning breakfast tacos at Tacos’ n Salsa.
You don’t want to miss this delicious episode of Texas Eats!
Shiner Beef “Beer” Guignon and Creamy Cheesy Couscous
Ingredients:
Beef Bourguignon
- 2 Whole Carrots
- 1 White Onion
- 3 Celery Stalks
- 2 Shallots
- 4 Cloves of Garlic
- 3 lbs Beef Chuck Roast
- Garlic Powder
- Olive Oil
- 1 Tbs Garlic paste
- 1 Tbs Tomato Paste
- ½ bottle of Shiner Cheer Beer
- 1 cup of Bold Red Wine
- 2 cups Beef Broth
- Sage
- Thyme
- Salt & Pepper
- Parsley
Creamy Cheesy Couscous
- 3 cups Couscous
- 2 cups of Beef Broth
- 2 1/2 cups Water
- 1 cup Freshly Grated Parmesan Reggiano
- 3/4 cup Heavy Cream
- Mushrooms
- 2 Tbs Butter
Beef “Beer” Guignon Directions:
- Prepare the veggies by chopping carrots, onion, celery, shallot, and garlic
- Cut the chuck roast into three large chunks and season generously with salt, pepper, and garlic powder
- Heat a large stock pot over medium-high heat and add 1-2 Tbs of olive oil
- Sear the chuck roast on all sides and remove it from the pot
- In the same pot, add the chopped veggies, salt and pepper, and 1 tbs garlic paste
- Allow vegetables to soften, then add 1 Tbs of tomato paste and cook for 2 minutes further
- Deglaze the pan with half a bottle of Shiner cheer and 1 cup of red wine
- Add 2 cups of beef broth, sage, and thyme to the pot and bring it back to a boil
- Add beef chuck roast back into the pot and bring to a simmer
- Cover the pot and allow to simmer for up to 4 hours or until fork tender
- Serve over a bed of Creamy Cheesy Couscous (directions below) and garnish with parsley and freshly grated Parmesan Reggiano
- Enjoy with Shiner Beer!
Creamy Cheesy Couscous Directions:
- As the beef is nearly done, add 2 cups of beef broth and 2 ½ cups of water to a pot and bring to a boil
- Add 3 cups of Couscous to the pot
- Allow boiling until tender
- Saute mushrooms in a pan with butter
- Add the mushrooms, 2 tbs of butter, ¾ cup of heavy cream, and 1 cup of freshly grated Parmesan Reggiano to the couscous
- Mix the ingredients until combined and creamy
- Salt and pepper to taste
Sprouts Holiday Steak Dinner for Two
Ingredients:
- Broccolini
- Asparagus
- Rainbow Carrots
- Twine
- Shallot
- 2 12-16 oz. Ribeyes
- Salt & Pepper
- Garlic Powder
- 1/2 lb Jumbo Shrimp
- 1/2 cup Heavy Cream
- Olive Oil
- 2 Tbs Butter
- Sage
- 1 Bulb of Garlic
- 1 pkg of Sprouts Market Corner Creamy Mashed Potatoes
- 1 pkg of Sprouts Market Corner Homestyle Gravy
Directions:
- Slice Broccolini, Asparagus, and Rainbow Carrots into spears and tie them together with twine to make a bouquet
- Dice the shallot and set aside
- Pat dry the steaks and season generously with salt, pepper, and garlic
- Peel and devein the shrimp and set them in a bowl
- Cover the shrimp with heavy cream and season with salt, pepper, and garlic powder, and allow to soak
- Heat a large cast iron pan over medium-high heat
- Add olive oil and diced shallot to the pan
- Once the pan is smoking, place the steaks into the pan and allow them to sear
- Heat a separate pan over medium heat and add 1/2 cup of water
- Add bouquets of vegetables to the pan and allow to steam, flipping occasionally
- Once the steaks have seared on one side (2-3 minutes) flip them
- Add butter, sage, and sliced garlic to the cast iron pan and baste the steaks with the melted butter
- Once the steaks have reached the desired temperature (130°F for Medium Rare) remove them from the pan and allow them to rest
- Add the steamed vegetable bouquets to the cast iron and cook flipping occasionally
- Rinse the shrimp under cold water to remove the heavy cream
- Add the shrimp to the same cast iron
- Flip the shrimp and cook until slightly curled and opaque
- Heat the Sprouts mashed potatoes and gravy according to the package directions
- Plate potatoes in the center, pour gravy over the potatoes, place ribeye over potatoes with the shrimp on the side, and place the vegetable bouquet on top
- Enjoy with a bold red wine!
Restaurants featured this week:
Sugar Factory
849 E Commerce St Unit 109, San Antonio, TX 78205
Bubby’s Jewish Soul Food
12730 NW Military Hwy #101, San Antonio, TX 78231
Truth BBQ
110 S Heights Blvd, Houston, TX 77007
Be More Pacific
506 Yale St Suite E, Houston, TX 77007
Tacos N’ Salsa Mexican Cafe
10222 Huebner Rd Ste 108, San Antonio, TX 78240
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