Food & Drink Guide

By AFM Staff – November 17, 2012

Austin is known for its innovative restaurants, creative chefs, and fine local food products. Whether a food trailer suits your taste or you’re more the dress-up and sit-down dinner type, there’s something here for everyone. November is a month with a focus on food and family, so take a moment to peruse AFM’s Food & Drink guide. You may find a new restaurant to try, something tasty to add to your table, and a little liquid to wash it all down. Bon appétit!

TEXAS BEEF COUNCIL
512-335-2333 | www.TXBeef.org

The Texas Beef Council (TBC) is a non-profit organization representing Texas cattle ranchers. In addition to providing nutritious beef recipes, TBC works to educate the public on lean beef’s role in a nutritious, balanced diet. Through partnerships with organizations such as American Heart Association & American Diabetes Association, TBC helps raise awareness about the 29 lean cuts of beef – such as Sirloin Steak, Strip Steak and 95% Ground beef – and how beef, when paired with fruits, vegetables and whole grains, fits into a healthy, active lifestyle.

Additionally, TBC sponsors The Texas BEEF Team, a community of runners, triathletes and health enthusiasts who recognize and are passionate about the nutritional benefits of lean beef and the vital role this high-quality protein plays in their training. As each member strives to reach his or her nutrition and physical goals, the Texas Beef Council is enthusiastically cheering them on and supporting their activities.

To learn about using lean beef to fuel your performance, or for more great recipe ideas like the incredible tenderloin dish featured here, visit us at TxBeef.org.

Classic Tenderloin with Cranberry Drizzle
Total Recipe Time: 1-1/2 to 1-3/4 hours

Ingredients:
1 center-cut beef tenderloin roast
(about 2 to 3 pounds)
2 pounds cipollini onions, peeled
2 pounds small Brussels sprouts, trimmed
1 tablespoon olive oil
1-1/4 teaspoons salt, divided
2 tablespoons chopped fresh thyme
1 tablespoon pepper

Sauce:
1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce

  1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
  2. Combine thyme and pepper; reserve 1 teaspoon thyme mixture for sauce. Press remaining thyme mixture evenly onto all surfaces of beef roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place vegetables in oven with roast. Roast beef in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned.
  4. Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices; season with salt, as desired. Serve with vegetables and sauce.

Nutrition information per serving, 1/8 of recipe: 370 calories;
9 g fat, 67 mg cholesterol; 458 mg sodium; 44 g carbohydrate;
8.1 g fiber; 30 g protein

CANNOLI JOE’S
4715 U.S, Hwy 290 West Austin, TX 78745 | 512-892-4444 | www.CannoliJoes.com

Best described as a gourmet Italian feast, Cannoli Joe’s is located at 4715 Hwy. 290 West in South Austin, on the eastbound frontage road, one third mile east of Brodie Lane.

Throughout Cannoli Joe’s there are seven separately themed dining areas, each with it’s own cozy personality, including the Fully stocked Bellini bar featuring an extensive wine list, Italian beers and signature cocktails like Joe’s famous Texas Bellini Swirl!

Cannoli Joe’s offers a unique dining experience, superior quality food, and an atmosphere that is unmatched by any other restaurant in Austin. From the tromp l’oeil mural and Tuscan landscaping that ‘greets’ people when they drive up, to the backlit images of Italy and hand painted art in the dining areas. Our goal is that customers feel like they are on vacation when they are here. Wow is a word we here all the time. From Wow this place is really fun, to Wow the food is amazing, it reminds me of my grandmother’s cooking.

Cannoli Joe’s is open for lunch and dinner Wednesday through Sunday as well as Brunch on Saturdays and Sundays. For more information just go to www.cannolijoes.com or call 892-4444.

Grilled Calamari & Baby Spinach with Orange-Balsamic Vinaigrette

Ingredients:
1 pound cleaned and trimmed squid (tubes and tentacles)
3 thin slices of Prosciutto Ham
2 large oranges zested
Juice from those oranges
Orange supremes from 2 more large oranges
½ cup Feta cheese crumbles
3 tablespoons of Balsamic vinegar
3 tablespoons of honey
1 tablespoon of chopped garlic
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup of extra virgin olive oil
4 cups Baby Spinach

  1. Place slices of Prosciutto on a baking tray lined with parchment paper and place in a pre-heated oven at 350° and bake for about 10 minutes until they are crispy. These can be set aside as they cool and stored for later use.
  2. Zest your first 2 oranges and add the zest to a blender or food processor. After you have yielded the majority of the zest from the oranges, cut them in half and squeeze the juice into the blender, carefully straining out any seeds. Add the balsamic vinegar, honey, garlic, salt and pepper and blend until smooth. While the blender runs on a low setting, slowly add the olive oil so that it emulsifies with the juice and vinegar. Once all the olive oil has been added, store vinaigrette in a proper container in the refrigerator. Should yield approximately 2 cups.
  3. With the other 2 oranges, cut off both top and bottom of the oranges and discard. Using a sharp paring knife, remove all of the peel. Carefully cut in between each membrane and release the orange supreme with just the flesh of the fruit. Continue until all of the wedges have been removed. Store in the refrigerator.
  4. Place squid into a mixing bowl and add 1 cup of vinaigrette. Toss to cover squid completely. Place in refrigerator to marinate for at least 2 hours (or up to 24 hours, for next day preparation).
  5. Fire up the grill, and let it get medium-high hot. Place tubes and tentacles on the grill perpendicular to the grill bars. Cook for approximately 1 ½ minutes before flipping and cooking the other side. Tentacles will retract during the cooking process, but that’s ok. When flipping the tubes, allow excess water to drain out. While calamari cooks, season with kosher salt and pepper to taste. After calamari has grill marks and a reddish tint around the edges it is ready to come off the grill. Allow to cool, and then cut tubes into rings but tentacles can be cut or left intact.
  6. Add Baby Spinach, squid and ½ cup of vinaigrette to a mixing bowl and toss well to coat evenly. Serve on a nice platter and sprinkle with broken up pieces of Prosciutto and garnish with orange supremes and Feta cheese crumbles. Serves approximately 4 people.

DIESEL BODY SHOP
P.O. Box 161302 Austin, TX 78716| 512-553-8350 | www.DieselBodyShop.com

Founded in 2012 by Frances Smith, Diesel Body Shop is dedicated to preparing healthy meals for athletes that strive to take their performance to the next level and people that want to lead active lifestyles through proper nutrition. All meals are specially customized for each individual’s specific diet needs. As an NPC Physique competitor, full-time Exercise Physiology Master’s student and Strength and Conditioning Coach intern with football at the University of Texas in Austin (UT), Frances aspired to create a business that offers specialized meals for those that follow a strict diet prepared by a coach or nutritionist or may have an individual goal to lose body fat or gain muscle mass.

Individuals can either send their current diet plan to Diesel or have a consultation to develop a personalized program. Meals are cooked by a professional chef, weighed, portioned, packaged and delivered fresh twice a week directly to the client or gym.
Currently, her all-star client list includes “World’s Strongest Man” and WWE wrestler, Mark Henry; IFBB Pro, Steve “Kingsnake” Kuclo; Kansas City Chiefs linebacker, Derrick Johnson and other professional athletes/coaches.

Follow Diesel for nutrition tips, recipes, interviews with pro athletes and workouts!

Twitter @dieselbodyshop
Instagram @dieselbodyshop
Facebook.com /DieselBodyShop


BLENDERS AND BOWLS
206 E. 4th St. Austin, TX 78701 (inside the Wanderlust Live Yoga Studio) | 512-537-8481 |www.BlendersAndBowls.com

Blenders and Bowls is Austin’s first açaí café, located in the heart of downtown Austin. Serving up exotic-meets-healthy eats featuring fresh fruit blenders (smoothies) and organic bowls of açaí—a Brazilian superfruit that makes you feel super good!

What’s an açaí bowl? 
It’s a super thick blend of organic açaí topped with organic hemp granola, fresh fruit and drizzled with local honey. Our bowls are a great source of clean energy, fueled by the purest nutrients and packed with antioxidants. This super meal is perfect for breakfast, lunch on the go, post-workout recovery or a just a yummy snack.

We also offer healthy grab-n-go items, pre/post workout pick-me-ups, plus coffee, yerba mate, and daily specials.

Good vibes and real good food now being served:
Mon-Fri 7am-6pm
Saturday 9am-4pm
Sunday 9am-2pm

FONDA SAN MIGUEL
2330 W. North Loop Austin, TX 78756 | www. FondaSanMiguel.com

Fonda San Miguel Restaurant opened its hand-carved wooden doors more than 35 years ago, inviting Austinites to experience Mexican culture through art, ambience and authentic cuisine.

Its vibrant, green-streaked stucco and ornate, mosaic-framed doors welcome you to explore and celebrate the rich dynamism of Mexican culture. The indoor atrium is lush with tropical plants and flowers, and the walls of the entire building boast hand-painted frescoes and a rotating selection of Mexican art. It was recently named one of Austin’s “iconic dining rooms” by Eater Austin.

Fonda’s menu offers gourmet Mexican fare in healthful dishes like tangy ceviche, Veracruz-style pescado, achiote shrimp or a sizzling platter of tender chicken and vegetables, all served with fresh, handmade tortillas.

The on-site garden provides a constant stream of seasonal inspiration in the kitchen. Fonda features organic Rancho Gordo indigenous heirloom beans—tender, flavorful and remarkably distinct from your average pinto. And along with fresh lime margaritas and cold beer, the bar serves up an impressive wine list and selection of specialty drinks, like the watermelon-infused “Silver Coin” margarita.

Expanding the cultural horizons of its diners past the gastronomical, Fonda San Miguel offers a truly immersive experience—one that blurs the lines between where Austin ends and Mexico begins.

Ceviche Veracruzano
Ingredients:
1 pound skinned black drum or redfish fillets, cut into 1/2″ cubes
Juice of 8 large limes (about 1/2 cup)
4-5 pickled jalapeños, drained (or fewer for a milder dish)
2 medium tomatoes, seeded and chopped
1/4 cup olive oil*
1/2 tsp dried Mexican oregano
1/2 tsp salt
1/2 tsp ground black pepper
leaf lettuce for lining dish
Avocado slices
Lime wedges

*FSM uses high quality olive oil from Con ‘Olio in all of our cooking.

Place fish cubes in a non-reactive bowl and pour lime juice over them; toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 5 hours. Stir occasionally with a wooden spoon. Chop jalapeños and add them to the fish, along with tomatoes, oil and seasonings. Toss well and drain. Serve chilled in a bowl or footed glass lined with lettuce leaves and garnished with avocado slices and lime wedges. Serves 6.

WINFLO OSTERIA
1315 W. 6th St. Austin, TX 78703 | 512-582-1027 | www.WinfloOsteria.com

Winflo Osteria is an Italian style eatery with a casual atmosphere featuring moderately priced fresh food made from locally sourced ingredients. Offerings include a wide variety of wines from around the world as well as signature cocktails. The menu has a classic Italian influence made simply.

Our eye catching Italian style brick oven bakes Neapolitan style pizzas to perfection. Additional menu items include fresh salads, soups, appetizers, homemade pastas and more.

Winflo Osteria is housed in a 1922 craftsman style bungalow. Upstairs you can enjoy a glass of wine at the bar or dine inside. Downstairs, a private event space and a listening room featuring small intimate acoustical performances. Outdoors, relax under a 300 year old live oak that shades our large terraced patio.

Winflo Wedding Soup

Ingredients:

Chicken Meatballs:
1 lb Ground Chicken
Salt and Pepper
A pinch Dry Oregano
1 Tbl Minced Parsley
1/2 Tbl Minced Shallots
1/2 Tbl Minced Garlic
1 Egg
1/3 cup Breadcrumbs
1/2 Tbl Extra Virgin Olive Oil

Soup:
1/2 Tbl Extra Virgin
Olive Oil
2 cup Diced Celery
1 cup Diced Carrots
1 cup Diced Onion
1 Tbl Minced Shallots
2 lg cloves Minced Garlic
1 Tbl Chopped Fresh Basil
A pinch Dry Oregano
A pinch Salt
A pinch White pepper
8 cups Chicken Stock
3/4 cup Crushed Tomatoes
5 oz. Spinach
4 oz. Dry Orecchiette
Shaved Parmesan (optional)

Chicken Meatballs
Mix all seasonings, parsley, garlic, and shallots into ground chicken. Add egg and breadcrumbs to chicken mixture and combine well. Roll chicken mixture into quarter size meatballs. Add EVOO to sautee pan and heat on medium. Brown chicken meatballs on all sides and continue to cook until internal temp hits 165 oF, about 10-12 minutes.

Soup
Cook Orecchiette pasta according to directions. Heat large pot over medium heat and add EVOO. Add celery, carrots, onions, shallots, and garlic to pot and cook, stirring frequently for 5-7 minutes. Add fresh basil, oregano, salt, and white pepper and cook for another minute. Once veggies are softened, add chicken stock, crushed tomatoes, and meatballs to pot and stir. Simmer soup for 7-10 more minutes then turn off heat. Immediately add fresh spinach and cooked orecchiette pasta and let rest for 5-10 minutes to wilt spinach. Top with shaved parmesan and serve.

THE LEANING PEAR
111 River Road Wimberley, TX 78676 | 512-847-7327 | www.LeaningPear.com

Tucked away in a tree-lined grotto along River Road just across the creek from the main square in Wimberley, The Leaning Pear is a local treasure offering guests creative, well-crafted soups, salads, sandwiches and daily specials. Chef-Owner Matthew Buchanan and his wife Rachel share a fresh, seasonal and local food philosophy that is carried out in a unique casual dining environment with cozy interior seating as well as tables under the covered patio. Their love of the Texas Hill Country and devotion to inventive cuisine inspire an assortment of delectable culinary creations that are featured in the restaurant’s daily soups and entrée specials. Open for lunch every day except for Tuesday, the eatery also serves dinner on Friday and Saturday evenings.

Kieffer Pear and Gorgonzola Soup

Ingredients:
2 TBSP Butter
1 Large Yellow Onion, diced
2 Celery stalks, diced
1 Parsnip, peeled, diced
1 Garlic Clove, minced
6 cups Pears, peeled, cored, chopped
7 cups Chicken or Vegetable Stock
3 TBSP Honey
Lemon juice – ½ lemon
4 TBSP Gorgonzola dolce, crumbled, plus
additional for garnish
Salt & Pepper (to taste)
Walnuts, toasted for garnish

In a large saucepot melt the butter over medium heat. Add the onions and cook until translucent but not browned, then add the celery, parsnip and garlic and cook another 3-5 minutes, stirring constantly. Stir the pears into the pot and then add the stock. Bring to a simmer and cook over low heat for about 20 minutes or until the parsnips and pears are soft. Puree soup using an emersion or traditional style blender until very smooth. Stir in the honey, lemon juice, salt, pepper and Gorgonzola. Check seasoning and serve warm garnished with toasted walnuts, Gorgonzola and julienned pears.

LEPRECHAUN CIDER www.leprechauncider.com

On a trip to England and Ireland, Houston native Jake Schiffer fell in love with hard cider. When he got back to the US, Jake went on the search for a hard cider to match what he’d tasted across the pond. Unable to find any on the market, Jake set out to create his own and in 2010 he founded Leprechaun Cider Company, Texas’ first hard cider company. Leprechaun is dedicated to producing the finest American hard cider. Each small batch is handmade by our artisan cider maker from select hand-picked Pacific Northwest apples fermented with champagne yeast. We never use concentrate; we never add sugar; we never add artificial flavors or malic acid. Just fresh, flavorful American apples. We are proud to offer our Golden blend, lightly sweet and refreshing, and our Dry blend, a full-bodied white cider for those who prefer a drier taste. We also feature seasonal ciders like Pomegranate in the spring and Strawberry in the summer, made with the same dedication to our craft as our Golden and Dry. Available in stores, bars and restaurants all across Texas.

For more information, visit us at www.leprechauncider.com.

A Rasta O’Conner

Ingredients: 
½ jigger Bacardi Superior Rum
1 tsp Cointreau
1 jigger Pear Nectar
1 jigger Cranberry Juice
4 ½ oz Leprechaun Dry Cider

Pour both Pear Nectar and Cranberry juice in glass with Leprechaun Cider. Stir until mixed. Then add ½ jigger Bacardi Superior Rum and 1 tsp Cointreau into shaker with ice. Shake until chilled. Then strain liquor into glass with Leprechaun Cider.

 
 

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