Soup dumplings, flamboyant steaks and gorditas
You can look “Texas eats» Saturday at 10 a.m. on KSAT 12, KSAT.comand KSAT Moreour free streaming app.
This week on Texas Eats, David Elder takes us to Wild Barley Kitchen Co. — a pizza, sandwich, and bagel shop that makes everything from scratch.
David samples the menu with owner, Marc Fogelsong, and discusses the restaurant’s transition from a successful food truck to a brick-and-mortar one on Broadway.
Next, David heads to Houston for dry-aged steaks that are lit on the fire table at Doris Metropolitan.
David tastes an impressive variety of steak cuts that have been sous vide and then set on fire.
After that, David heads down I-35 to New Braunfels to sample some of the area’s best Tex-Mex at La Cosecha Mexican Table. David enjoys wagyu beef fajitas and grilled oysters.
Next, he takes a road trip to East Texas to sample authentic Chinese cuisine at Peony & Crane. David tries the juicy Peking duck and some fantastic soup dumplings.
David then takes us to northwest San Antonio to sample authentic West African cuisine at Trices Cafe and Lounge.
He sits down with the chef and owner, Elsie Atunuwa, to discuss the culture behind the food and sample various dishes.
David continues this in the Texas Eats Outdoor Kitchen with Chef Caesar Zepeda. The two make a simple empanada recipe you can make at home.
He wraps things up with some of the best gorditas you can find in San Antonio at Gorditas Mi Torreon.
You don’t want to miss this delicious episode of Texas Eats!
Mix of cheeses
Frozen Empanada Dough
Heat the oil to 320°F.
Roast the poblanos until charred and softened.
Place the poblanos in a ziplock bag and allow to steam for a few minutes.
With a damp towel, wipe the poblano char.
Diced roasted poblano.
Combine shredded chicken, cheese blend, poblano and cilantro in a bowl.
Thaw and separate the empanada dough.
Rub water around the edges of the empanada dough.
Spoon a portion of the mixture into the center of the empanada dough.
Fold the empanada dough and pinch it with a fork.
Fry empanadas in oil until golden brown.
Top empanadas with salsa, sour cream and cilantro.
Featured restaurants this week:
Wild Barley Kitchen Co. – 8403 Broadway, San Antonio, TX 78209
Doris Metropolitan – 2815 S Shepherd Dr, Houston, TX 77098
Mexican Table La Cosecha – 505 Business, N Interstate 35 Frontage Rd, New Braunfels, TX 78130
Peony and Crane – 626 W 19th St, Houston, TX 77008
Trices Cafe and Lounge – 7600 Eckhert Rd, San Antonio, TX 78240
Gorditas Mi Torreon #2 – 3905 San Pedro Ave, San Antonio, TX 78212
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