The Brad's Adventures in Food

Just another night at Tei-An, Dallas

2010-01-25T15:23:09-06:00

More shenanigans at my favorite hang:

^ A little snack: Ankimo in Creme Pancetta, Black Truffles.

I dropped by to see Jay Liddell brand, ambassador for The Macallan. He bribed some of us with Mac 18 (and the Perfect Serve ice balls) to try out this new marketing technology - qyoo.

It uses an iPhone app to read a symbol that brings up info and media about a product - nifty. Let's have more Mac and head upstairs!

'Teach' and I hop in the private elevator in the Tei-An bar and take the party upstairs to the newly opened Rooftop Patio and Bar.

Come spring - this is gonna be pretty choice.

Meanwhile, downstairs, the cast and crew of August: Osage County were celebrating their opening night at the Winspear with Teiichi's incredible nibbles.

Soon we were chatting up the play's star: here is 'Teach' with Oscar winner Estelle Parsons. Just another night at Tei-An.

Oh, and here are some random snaps of some stuff I've been eating here:

... worth a thousand words...

Sampling Bruno Davaillon's Tasting Menu - The Mansion, Dallas

2010-01-22T16:56:43-06:00

I met my friend LK at The Mansion bar the other night. She was in the mood to celebrate and I owed her dinner - so off we went to enjoy Chef Bruno Davallion's current Tasting Menu in the Library at The Rosewood Mansion on Turtle Creek. The dim, golden light of the room is gorgeous - but a challenge for my 'in-the-moment' snaps - I provide these photos to pique your interest and whet your appetite. I will soon cover the prep of a tasting menu from the kitchen - as I am like to do.

^ The menu; and the amuse-bouche - a Shrimp & Cashew Skewer with Tamarind Sauce.

^ We love this dish: Dungeness Crab Salad, Tomato-Jalapeño Gelee, Bloody Mary Sorbet.

They kindly accommodated our request to mix up the menu a bit.

^L - Potato Gnocchi, Artichoke Ragout, Pancetta and Basil.

^R - Crispy Pork Belly, Caramelized Cabbage, Daikon Radish, Black Truffles.

^L - Nantucket Bay Scallops, Clam Chowder Sauce, Brandade Ravioli, Potato Chips.

^R - Roasted Wild Striped Bass, Littleneck Clams, Baby Bok Choy, Smoked Tomato Sauce.

^L - Colorado Rack of Lamb, Crispy Lamb Shoulder, White Grits Gratin and Braised Texas Kale. The Lamb shoulder was in, like, a little taquito - great dish.

^R - Spiced Duck Breast, Chile-glazed Daikon, Roasted Baby Deets and Turnips.

Then came the Eggnog Martini Foam... that went quick - no pics. Then dessert:

^L - Bruno's Black Forest Tart, Kirsch Cream and Cherry Ice Cream.

^R - David Collier's "Our Cheescake."

Bruno - also an accomplished pastry chef - came back out to chat during dessert. As the effects of Michael Flynn's wonderful wine pairings took hold, I found myself telling Bruno how the firm cake of his delicious Black Forrest Tart was a formidable match for my spoon. He just kinda looked at me with a quizzical grin and encouraged: "It's like a cookie, just get in there!" That kirsch cream is insane.

Mansion Pastry Chef David Collier describes the tart: "Its all the elements of the classic Austrian Black Forest Cake (chocolate, cherries, kirsch and cream) but translated to tart form. The chocolate is represented with the tart dough as well and the 70% Guanaja ganache, the cherries are placed inside the ganache (we use griottines) then its topped with a kirsch crème légère (pastry cream, whipped cream, crème fraîche and kirsch). In the ice cream we find more kirsch infused cherries. Its garnished with a chocolate streusel for added texture, a chocolate disk and a bit of gold leaf."

Next came Collier's first major addition to the new dessert menu - The Mansion's "Our Cheescake," a deconstructed version of the classic. Collier: "The dessert started from Bruno suggesting we do something cheesecake themed but in a glass. I made the ice cream and berry portion and served them to him like a coupe. He changed his mind and said we could do something larger and more complex. I was happy to oblige and came up with this. I wanted something with alot of contrast that the guest could "play with". He liked it, suggested I add citrus to the fried roll and strawberries to the compote. The roll filling is cream cheese, sugar, citrus zest and egg yolk rolled in fillo. I made the ice cream in the same way I made the brûlée 2.0 ice cream. I baked a standard vanilla cheesecake, packed it into a PacoJet container, froze it then spun it. Liquid graham recipe came from the old Chef's Room S'mores dessert I did when Tesar was chef." It's fun, we dug it.

This is good stuff, kids! More to come...

Domino's Pizza Builds a Better Pie

2010-01-15T14:51:05-06:00

No, you're not seeing things - this is a post about Domino's Pizza! I recently saw an excellent TV spot featuring Domino's President Patrick Doyle basically saying that he knew his pizza sucked, and that they had done something about it. Locally, I am a big fan of Olivella's Avera Pizza Napoletana across Hillcrest from SMU... but after a night of Chivas at Zen, the impulse to research this post was strong.

"The primary changes include: a garlic seasoned crust with parsley baked to a golden brown; sweeter, bolder tomato sauce with a medley of herbs and a red pepper kick; shredded cheese made with 100% real mozzarella and flavored with just a hint of provolone."

So? Yep, it's better - considerably, I think... but then again, I was at a bit of a deficit...

Never fear - next post is The Mansion.

Samar by Stephan Pyles, Dallas: The Menu in Pics

2010-01-11T03:11:24-06:00

I've been trying to write this post for over two months. Holidays and weekly major accolades for Samar by Stephan Pyles have conspired to steal my thunder. No matter. Here then, finally, is a look at many of Samar's delicious small plates "inspired" by the cuisines of Spain, the Eastern Mediterranean and India.

^Stephan Pyles (L) and Exec. Chef Vijay Sadhu (R).

From Spain:

^L - Fabes con Almejas - Asturian Beans and Clam Stew w/ Chorizo Foam. ^R - Arroz Negro con Calamares Fritos - Black Rice w/ Fried Squid and Preserved Lemon Aioli.

^ Patatas Y Chorizo con Huevo Organico - Potatoes and Chorizo w/ Fried Motley Farm Organic Egg and Hudson Valley Foie Gras. (Shown here before and after.)

^ The now famous Tres Vasos, the de-facto Samar signature dish. It is a stunner. Very complex in texture and execution - an exceptional offering. (L) Spiced Shrimp w/ Pumpkin Flan and Orange. (C) Foie Gras Brûlée w/ Pedro Ximenez Figs and Crispy Jamon Serrano. (R) Ruby Red Grapefruit w/ Feta Foam and Lemongrass-Ginger Gelée.

Stephan explains, "Tres Vasos was inspired by a visit to a down and dirty but forward thinking tapas bar in San Sebastion last summer called A Fuego Negro. They served a variety of crazy multi-layered vasos with such ingredients as mussels in basil jelly with apple crema and pork cracklings. My combinations are tame by comparison yet have been construed by some in the local media as "over-wrought" and a "jumble of weird tastes and textures"."

Well, I dig it - I'm trying to get him to make me that mussels/apple/cracklins version one of these days.

From the Eastern Mediterranean:

^L - Haloumi bil Zahrat Laateen - Haloumi Stuffed Squash Blossoms w/ Green Olive-Pomegranate Salad. ^R - Kofte Addas Ahmar - Minted Crunchy Red Lentil Kofte w/ Rose Vinegar Pickled Pearl Onions.

^ Caramelizing oranges for Salata Hundba maa Shumar - Endive-Orange Salad w/ Fennel Pecan Labne and Sumac.

^L - Djaj Maklee bil Bahrat al Farisyieh - Persian Spiced Fried Chicken w/ Fenugreek Mashed Potatoes. ^R - Ajill Tagine maa Couscous - Veal Tagine w/ Medjool Dates and tri-color Almond Couscous.

From India:

^ L - Lentils in Chapati Cones. ^ R - the gorgeous Tandorri Gobi ka Phool - Saffron and Cumin infused tri-colored Cauliflower w/ crunchy Amchur Salad.

^ L - Murgh Makhani - Tandoori Chicken Butter Masala w/ Tomatoes and Fenugreek. ^ R - Meen Avail - South Indian Coconut Fish Curry w/ Jasmine Rice.

^ Vijay Sadhu and Stephan Pyles in their vibrant, energetic, popular space.

"Design-wise, I wanted to take advantage of the open spaces and views of the arts district while incorporating the exotic colors and textures of India and the Middle East. Most of the chandeliers and artifacts were purchased in the bazaar in Damascus," notes Pyles.

Sweets from All Over:

^ A selection of the killer desserts, including the Labine Pudding w/ Apricot Glaze and Candied Marcona Almonds; and the Turkish Coffee Pots de Crème.

^ L - Saffron-Coconut Rice Pudding and Cardamom. ^ R - Chocolate Samosa w/ Candied Rose Petal Sauce.

^ L - Caramelized Apple Empanada w/ Cinnamon Ice Cream. ^ R - Pistachio, Rose and Gum Mastic Ice Cream Cone (yumm).

^ Stephan finishes the beautiful and decadent Crema Catalana w/ Candied Motley Farm Ground Cherries.

We've been back a few times, and there have been additions to the menu since these photos were taken... I'll have to do an update - and post it this time!

^ The Hooka Patio during warmer days.

Saha wa'afiab!

Cowboys / Eagles Playoff snack.

2010-01-09T20:45:21-06:00

My stress over the game sent me to the fridge in the first quarter. As my open kitchen has a view of two HDTVs, my man-cred was safe as I started the hollandaise...

I came up with this: Seared Scallop on Mustard Hollandaise, Sage Brown Butter, Pimentón picante.

Suck it, nacho-heads. Now I think I'll walk to the bar and watch the rest of the game. Go Cowboys!

Tei-An, Dallas - Rooftop Patio Nearing Completion!

2009-12-31T08:30:00-06:00

( UPDATE: Jan. 25, 2010 - More here. )

Well, it IS literally freezing out, and it's snowed twice in the last week... but things are coming together at Tei-An's rooftop patio. Construction is complete; furniture coming in; some details remain - but here is a look at the digs so far:

^ It is rather spacious in person. The bar will be at the far left.

^ View from the bar area. The glass double doors access the elevator from the first floor bar at Tei-An. There are some other amenities and nifty features still to come.

^ Looking up; ^ and, your intrepid blog-whore...

We also had our annual Festivus celebration at Tei-An tonight... Teach was insane with the food, here are just a few highlights:

^ Toro Bacon (yes, stupid perfect); ^ Ankimo in Muscadet.

^ The Daily Sashimi (impeccable quality, as usual. Teiichi picked it up at air cargo from Japan 3 hrs before it was in my belly); ^ and perhaps one of the most decadent things I've yet savored: a Full Yellowtail Collar - it's about 18" across. 'Succulent' does not begin to describe... Stay tuned!

Quick Gorge: Brunch at Smoke, Dallas

2009-12-22T16:46:41-06:00

I am likin' Smoke, Tim Byers' smokehouse at The Belmont Hotel in Oak Cliff.

We have enjoyed the BBQ before, and last weekend we dropped by a friend's birthday brunch over there - commiserating with the chef types also in attendance and chowing on some serious grub:

^ The handmade Drop Biscuits; ^ and a whole mess of good - featuring the "Heavy-handed" Blueberry & house made Ricotta Cheese Pancakes with Vanilla Poached Apricots and Cream... dang!

Chef Bruno Davaillon offers Weekly Tasting Menus @ The Mansion, Dallas

2009-12-15T00:03:38-06:00

We stopped by the Mansion bar for a quick glass of wine the other night, to take the edge off a dodgy week.

^ The Amber Bell: Bell Pepper Vodka, muddled Basil; ^ a snort of the Mansion Egg Nog - frickin' deelish.

...hmmm, "Can we see the dinner menu... ya know..." Damn, Chef Bruno Davaillon has quietly introduced a Weekly Tasting to the dining room dinner menu:

...we caved. It was very good, and Michael Flynn's wine pairings elegantly enhanced the experience, as usual. I took the night off - no pics.

I'm all about it... visions of Mix dance in my head... Stay tuned for future special menus from Bruno.

Quick Bite: smashburger, Addison

2009-12-10T17:37:50-06:00

I skipped the "Blogger Pre-Opening" event at smashburger a few weeks ago, as I rarely attend those deals. But, I've joined the guys from work for lunch at smashburger twice this week (two days in a row, actually). iPhone pics for this impromptu post:

You order at the counter and the VERY attentive staff brings out the goods, offers additional "sauces," and checks up on you from time to time. The manager is also helpful in slotting customers into vacating booths during the very bustling lunch crush. The name? Well, the deal is that they take a ball of loosely ground fresh Angus and "smash" it down on the grill. It makes for a juicy and pleasingly irregular patty.

^ The Mushroom Swiss with a side of the Haystack Onions (thin and crispy, great with the spicy Horseradish dip; ^ and the Spicy Baja Burger - Pepper Jack, Guac, Chipotle Mayo, Fresh Jalps. I added "Smash Sauce" for my smashfries - Mayo, Mustard, Pickles, Lemon Juice (you know I love me the condiments).

^ Here are the Sweet Potato smashfries and the gory but delicious smashburger with Beefy Chili added. Both the Potato and Sweet Potato smashfries are tossed with Olive Oil, Rosemary and Garlic... nice.

^ As it was frickin' freezing out, Bob found the open-face Lonestar smashburger quite comforting. I guess we lucked out here, the D/FW version of the menu is a bit more interesting than some of the other locations. Cold weather be damned - we had to try the shakes - served old school. I dug my Strawberry Malt.

In the 'skinny burger" category we found these to be really good. They use a seasoning salt on the meat while grilling, though it was a bit heavy handed on the second visit - and I'm not opposed to salty burgers (I adore the Snuffer's variety). Other friends have mentioned having an issue with saltiness at smashburger - you might remind them when ordering - but don't let it stop you from trying this place out.

Don't start with me... My turkey rules.

2009-11-20T12:00:00-06:00

(re-posting for your Thanksgiving enjoyment!)

You see, most everyone who has tasted my holiday turkey agrees that it pretty much is the best thing going. So you'll have to take note now, as I will probably be mean and take it down before next Thanksgiving - because, frankly, I don't need the competition. You may find the following disturbing - but these are the waters. You have been warned.

^ I refuse to debate - so brine. I always buy the Williams-Sonoma Brine-of-the-year - it's my own holiday tradition and always just lovely - for $16. NOW: The Secret. That's right, get a tub of DUCK FAT. I heat the tub gently in warm water until it turns to liquid.

With a sturdy injector (again, Williams-Sonoma) start stickin'. At least three good doses in each side of the breast, and a couple in each thigh. It's awesome - the bird swells in a great way! It's just not right when you think about what you're doing - but go ahead. You will notice some fat seems to be collecting under the skin as the meat seeps - perfect. I had a split holiday this year, so I did a small 10-12lb bird this time - usually do a 20lb+. You'll end up with about half to 3/4 a tub IN the bird, then slather the rest on the outer skin. (I usually have two tubs, keeping one cool so the fat is solid for spreading on the skin.)

Now, I just follow Alton Brown's classic turkey roasting guidelines - I've tested others, his method is best.

^ Stuffed with aromatics (Apple, Onion, Cinnamon Stick, Rosemary & Sage).

Basically, you form a foil cap over the breast before you stick it in the oven - then remove it for the first step: Roast for 30 mins. at 500°. You'll then have this:

...good. Now put the foil cap back on the breast and back into the oven, (now at 350°) and roast until the internal temp of the thickest part of the breast reads 158° via a remote thermometer. NEVER open the oven door. Ever. Let it rest 15-30 mins under a foil tent, the bird will continue to cook and bring the internal temp up to 165°. The problem with most turkeys is that they are left in the oven far to long (those little red pop-up things go off at 180° - guaranteeing a terribly dry turkey).

^ And here we go - it's unreal. The moistest-est turkey ever. No lie.

Oh, I also like to make my own Jellied Cranberry Sauce - recipe on the bag, but I pass it through a chinois and get amazing results - even the haters agree! Have at it kids... and again - you were warned.