Potluck Spotlight: Brussel Sprouts

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Potluck Spotlight: Brussel Sprouts

Tis the season for holiday parties, which begs the question: What do I bring? Don't fret, we've got you covered with our savory Brussel Sprouts Recipe courtesy of Chef Zoller.


Fish Caramel Ingredients

  • 5 shallots, thinly shaved
  • 2 bulbs garlic, minced
  • 2 heads lemon grass, outer stem removed, pounded with the back of a knife and very finely chopped
  • 1 bunch cilantro stems, thinly sliced
  • 5 Thai chilies, finely minced
  • 1 bottle fish sauce*
  • 3 limes, juiced and zested
  • 32 ounces palm sugar
    (*Note: Have open ventilation when working with fish sauce- it can be pungent)
  1. In a medium sized pot sweat down the shallot, garlic, lemongrass, cilantro stems and Thai chilies in a neutral oil until they become translucent.
  2. Add fish sauce and reduce by half (this is the part that doesn’t smell very good)
  3. Once the fish sauce is reduced, add your palm sugar, let reduce until a thick consistency is achieved. Once the sauce has cooled completely fold in the lime juice and zest.

All together with Brussel Sprouts:

  1. Simple cut the root off the Brussel Sprouts and cut them in half.
  2. At TRACE we fry them, but if you toss them in oil and bake them at 400 for 10-12 minutes then toss them in the fish caramel you’ll get a similar result.

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No-churn Pumpkin Ice Cream Recipe

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No-churn Pumpkin Ice Cream Recipe

Impress your family and friends with this very special holiday pumpkin ice cream recipe, courtesy of Chef Angel.

INGREDIENTS

  •  8 oz Heavy Whipping cream
  •  14 oz Sweetened Condensed Milk
  •  1 cup Pumpkin Puree
  •  2 tsp Pumpkin Pie Spice
  •  1/2 tsp Vanilla

DIRECTIONS FOR HOMEMADE PUMPKIN PUREE

  1. Preheat oven to 400 degrees F.
  2. Rinse your local sugar or pie pumpkin.
  3. Remove stem and level bottom so that it doesn’t roll.
  4. Cut in half, be careful because the skin is much thicker and you will need some elbow grease to cut through. A sharp knife or cleaver helps a lot.
  5. Remove the seeds with metal spoon or even an ice cream scoop, these can also be saved and used for making your own mix and flavor of holiday pumpkin seeds for snacking.
  6. Cut in half again.
  7. Take some canola oil or any neutral oil and lightly coat each piece of pumpkin, I also lightly salt the flesh.
  8. Place skin side up on half sheet pan lined with foil or parchment and roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure it's done.
  9. Remove sheet pan and allow cooling for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Can be store for up to 1 week in the refrigerator or keep up to 3 months in freezer. One sugar pumpkin will get approximately 16oz maybe a bit more.

DIRECTIONS FOR PUMPKIN ICE CREAM

  1.  Whip the cream until stiff peaks form.
  2.  Gradually add condensed milk while continuing to whip mixture
  3.  Stir in the pumpkin, vanilla and spice.
  4. Place in desired container, suitable for the freezer.
  5. Freeze for atleast 4 hours and enjoy with great company.

 

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"Ugly" Turnip and Rutabaga Cream Sauce

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"Ugly" Turnip and Rutabaga Cream Sauce

Sauce up your steak with a touch of turnip and rutabaga cream sauce. You can find this special sauce paired with our Texas Wagyu Hanger Steak, featured on our new dinner menu, or you can make it at home courtesy of Chef Zoller.

Ingredients:
1# turnips
1# rutabagas
1# heavy whipping cream
2T agave nectar
Salt to taste

Directions:
Peel and large dice the root vegetable
Add to pot with cream, bring to a simmerand cook until very soft
Strain off cream, reserving the liquid
Blend until smooth, adding liquid if needed
Pass through chinois
Season with salt and agave nectar

 

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A Sweet Sunday at our Ice Cream Social

A Sweet Sunday at our Ice Cream Social

Our fourth annual Ice Cream Social was a huge success! We had a great community turnout despite the heat (or maybe because of the heat - who doesn't love a cold treat on a hot day?!) 

Lunch on the Fly: July 20-24

Lunch on the Fly: July 20-24

Plenty of tasty choices for Lunch on the Fly this week! Keep it simple with soup, salad, and/or sandwich... or get adventurous with our new duck bacon fried rice! 

Summer Dinner Series: July 19-25

Summer Dinner Series: July 19-25

Join us for our Summer Dinner Series this week! We have fresh new choices like beet risotto, quail panzanella salad, and a special melon dessert. See you soon!

Lunch on the Fly: July 13-17

Lunch on the Fly: July 13-17

The combinations this week are as delicious as ever. Join us for chilled grapefruit & fennel soup, petite gem salad, brisket torta, and a special summertime gnocchi!

Summer Dinner Series: July 12-18

Summer Dinner Series: July 12-18

Take a look at this week's Summer Dinner Series menu - with so many tempting options you might need to stop in a couple times to try it all!

Summer Specials: Lunch on the Fly

Summer Specials: Lunch on the Fly

Monday-Friday, you can order a starter, entree, and to-go dessert for just $15. We'll be rotating our Lunch on the Fly menus weekly, so you'll always have new and exciting dishes to choose from. 

Summer Specials: Dinner Series

Summer Specials: Dinner Series

Our Summer Dinner Series was so popular last year that we knew we had to bring it back for round two in 2015. This time we're even bigger and better - not only can you choose between 2, 3, or 4 courses, but we're offering this deal every single evening of the week!