Poutine and Frikandel

Poutine = fries topped with fresh cheese curds and drowned in gravy (delicious)

Frikandel = Saus described as a burger-sausage (so-so)

Saus: 33 Union Street

La Gloria

There’s nothing better than having a girls night out to catch up on life over Mexican street food and GIANT cocktails.

Pictured below: Queso con Chorizo,  Bistec y Queso Fresco Tacos, and fresh fruit libations.

La Gloria: 100 East Grayson Street

Max’s Wine Dive

Located in the Heights area, Max’s Wine Dive offers comfort food with an upscale twist. They are known for their Southern Fried Chicken  which is battered in their house made jalapeno-buttermilk marinade.  Also pictured is The Fried Egg Sandwich. Consists of 3 eggs, drizzled with truffle oil, sea salt, applewood smoked bacon, Gruyere, bibb lettuce, tomatoes and black truffle aioli on ciabatta pugliese + truffle chips.

Max’s Wine Dive: 4720 Washington Ave

Brasserie 19

Dry-aged Ribeye from Brasserie 19 in River Oaks

Served with potato gratin, bone marrow (so buttery and succulent), broccoli rabe, and topped with bordelaise sauce.  Perfect for splitting with a date.

Brasserie 19: 1962 W Gray St

Jamon y Melon

A sweet and savory finish to any Spanish meal

Holiday Bark

There’s nothing easier and cuter than giving homemade chocolate bark for the holidays. This year I made four different kinds (L-R):

• Orange zest infused white chocolate with walnuts and cranberries
• Dark chocolate with salted blister fried peanuts topped with sea salt (everyone’s favorite!)
• Dark chocolate topped with peanut butter filled pretzels
• Dark chocolate with a caramel swirl topped with pecans (turtle bark)

Tart Dessert

French Apple/Pear Tarts

No instructions needed

Mini Pecan Pies

Chocolate Pecan Pies

Inspired by my friend who likes mini things (mini ketchup bottles, mini Tabasco bottles, mini collectible spoons, etc., etc) I decided to make mini pecan pies for Thanksgiving. By individually bagging them this allowed the guests to take a little pie to go at the end of the night – is there anything better? They’re super easy and incredibly delicious – give it a try!

To make a dozen mini pies:

Crust:

• Use you personal favorite crust recipe for one pie or one box of premade crust (top and bottom pieces)

Filling:

• 1 cup corn syrup
• 1 cup sugar
• 3 eggs
• 2 tablespoons of butter
• 3 teaspoons of vanilla
• 8 ounces of pecans (a mixture of chopped, half, and whole

When I made these mini pies I used muffin cups and lined them with dough – though I have mixed feelings about this since the crust tended to stick to the paper, but they were super east to remove from the pan – do whatever you see fit – with or without.  Mix the filling and ladle into the empty cups. I made one batch of regular pecan pies and one batch of chocolate pecan pies – if you want to make chocolate pecan pies – place 4-5 chocolate chips in the bottom of the unfilled crusts and then ladle in the filling.

Ready for the oven

Pecan Pies

Mini Pies to go

Color coded display

Barrel Oak Chocolate Lab Port hostess gift – smooth, sweet, vanilla-chocolate goodness