Local farmers markets bring some excellent ingredients to my menus this week!!   Beets, Lettuce and Spinach, Sweet Potatoes, cheese, Citrus, Mushrooms, honey and the wine all from local sources, can’t get better tasting than that~~

Monday 1/25:

Gulf Shrimp with Cornmeal crust and Remoulade sauce

Steamed Potatoes and French green beans with olive oil

Roasted Baby Beet and Butter Lettuce Salad with Texas Grapefruit and Honey White wine Vinaigrette

 

Thursday 1/28:

Beef Tips stewed with Red wine and local Crimini Mushrooms

Baked Local Sweet Potato Fries

 Spinach Salad with Orange, Pistachio and Meyer Lemon Vinaigrette with local Feta

 

Menus are ready for pick up between 3-5pm at 1208 w. 4th street 78703.   $25 per person.   Please order by 8 AM Monday morning.

 

~Chef Brandy

 

 

 

I’m back in the kitchen and cooking up some basics on Monday.  Stock up and treat yourself to dinner.

1/18 Monday’s Dinner Menu:  Buttermilk Breaded Chicken with sauteed apples and leeks.  Mashed Potatoes.  French Green beans with shallot and white wine.  $20 per person, plus tax.

Freezeable Items:  Rosemary Panko Breaded Chicken, 2 pc $16.  Macaroni & Cheese 9″ round $25.  Beef Lasagna with fresh mozzarella  9″ round $35.

Orders ready Monday between 3:00 and 5:00 pm, or we can arrange pick up/delivery for Tuesday.  Pick up at 1208 w. 4th street.

Please place your orders by 8 AM Monday 1/18.

~Chef Brandy

Chef Brandy will be preparing a few things to help with your holiday.  Available for pick up on Wed. 12/23 after 2PM, or the morning of Christmas Eve 12/24. 

Whole roasted All Natural Beef Tenderloin with Pink Peppercorn and Rosemary.  serves 8-10 for dinner, 15 or more for cocktail servings.  $130.

Horseradish Cream Sauce.  1 pint, $18. 

Brioche Cocktail Rolls and Horseradish Mayo.  1 dozen, $25.

Wheat Dinner Rolls with Dried cherry and pecan.  1 dozen $15.

Breakfast Casserole with Egg, Hashbrown, Bacon and Cheddar.  $45.

Bacon wrapped Gulf Shrimp with Pepper Jack Cheese.  2 dozen $35.

Mini Crab Cakes with Aioli.  2 dozen  $45.

Yukon Gold Mashed Potatoes.  $8. per person

French Green Beans with Shallot Butter and White Wine.  $6. per person

Texas Ruby Red Grapefruit and Avocado Salad with local Baby Spinach, candied Pistachio and Agave Lime Dressing.  $12. per person

Flourless Bittersweet Chocolate Cake with Vanilla Bean Custard Sauce.  9″ Cake  $50.

Mint Chocolate Dipped Brownie Bites.  2 dozen  $30.

Bread Pudding Bites with Rum Caramel Sauce.  2 dozen  $40.

Place your order by Sunday 12/20.  Happy Holidays!

 

I’m cooking several menus on  Monday 12/7, available for pick up 3-5:30 pm.  1208 w. 4th street

Menu 1: Orange roasted chicken, bone-in breast, with orange butter sauce.  Butternut squash puree with bosc pear.  Texas Green beans saute.  $20 per person
Menu 2: Paprika crusted Pork Tenderloin with Romesco sauce.  Spanish “tortilla’ with gold potatoes, green peas and mint.  Shaved Fennel Salad with Orange.  $20 per person

And a freezeable casserole:  Chicken Pesto Penne Pasta.  9-inch round dish $25.

Place your orders on Sunday!!

~Chef Brandy

After an indulging yet relaxing Thanksgiving weekend (Hook ‘Em Horns!!), I’m back in the kitchen so you don’t have to be!  I’ll be cooking on Monday and again on Thursday so you could order for the weekend.

Monday 11/30:  Grilled fresh white fleshed fish, with dill creme fraiche.  Roasted Parsnip, Celery root and carrot.  Salad of roasted bosc pear, walnuts, red wine soaked dried cranberries and cider vinaigrette.  $20 per person.

Thursday 12/3:  Beef Stew with Red wine, carrot and shallot.  Mashed Potatoes.  Salad of local greens, pine nut, celery, parmesan, green apple.  $25 per person

Pick up at 1208 w. 4th street, 3:00-5pm.

Please order by 8AM for Monday and by Tues. 10 PM for Thursday.  Thanks for subscribing, Chef Brandy

What’s cooking this week:

Monday 11/16: chicken breast saute with mushroom marsala sauce.  Caramelized Onion and Gruyere Cheese Tart.  Red Leaf Salad with Red grapes, celery, champagne vinaigrette

$15 per person, ready 3:30-5pm.  1208 W. 4th street

I’m also making a batch of my chicken pesto penne, which freezes great.  9″ round dish $20.

order by Monday 8AM.

 

 

Rely on my annual Thanksgiving Menu to help with ‘everything but the turkey’ for your holiday meal.  I will be cooking traditional and seasonal menu items using fresh local and organic ingredients. 

Dishes are ready for pick up on Wed. 11/25 after 1:00 PM.  Pricing is determined by # of guests and number of dishes so please email chef Brandy to inquire and place your order.  Orders taken by Sunday 11/22. 

Appetizers:

Fresh & Steamed Vegetables with Green Goddess Dip

Red Wine Poached Pear and Brie on toast, ready to bake

Cheddar Cheese Puffs, ready to bake, served warm

Proscuitto wrapped Artichoke heart, ready to bake, with parmesan dip

 Dishes:

Traditional Cornbread Dressing with fresh herbs, celery, green onion

Mashed Yukon Gold Potatoes

Spiced Whipped Sweet Potatoes with Apple Cider

Roasted Butternut Squash, Gold Potatoes and Parsnips with Thyme

Broccoli Cheddar Rice Casserole

French Green Beans with Shallot Butter and white wine

Garlicky Creamed Spinach

Cranberry Orange Relish; Cranberry sauce with Port wine and Fig

Roasted Beet Salad with Marcona Almond, Feta, Orange Dressing, Mint

 Breads:  Mini Pumpkin Loaf / Gingerbread

Yeast Dinner Rolls* / Wheat Rolls with cranberry & pecan*

* baked fresh by Word on Food

 Breakfast:  Bacon-Cheddar-Hashbrown; Migas with Salsa and tortillas

Mini muffins:  cranberry-orange; cinnamon-sugar

 Sweets:

Mini Pumpkin Cheesecake

Mini Pumpkin Pie*

Mini Chocolate Mousse Tart

Bread Pudding Bites with Rum Caramel Sauce

Mini Apple Pie

~~~~~~~~~Happy to help with the Holidays!!  ~~~~~

I”m cooking Monday & Thursday this week.

Menus $20 per person.  3:30-5;00 pick up at 1208 w. 4th street.  217-3850

MONDAY 11/9: Grilled Chicken Breast in Poblano cream sauce

Sweet potato apple gratin with green chili

Avocado Radish salad with spiced toasted chickpeas and lime dressing

 THURSDAY 11/12:  Ancho Braised Pulled Pork in Broth

Chipotle Cheddar Mashed Potatoes

Beet Salad with  Feta Cheese, Orange, Mint Vinaigrette

 Order by Monday 8 a.m.

I’m cooking on Monday and Wednesday of this week. 

 Monday 11/2:  Sage Roasted Chicken (bone in breast) with white wine braised onions.  Pear & Parsnip Puree.  English Cucumber Salad with creamy mustard vinaigrette

Wednesday 11/4:  Grilled Garlic Herb Flank Steak, sliced, with Balsamic reduction.  Steamed baby Gold Potatoes with Aioli,  Cucumber, Kalamata Olive, fried Caper, toasted chickpea, lemon basil dressing

Available for pick up 3-5pm . 1208 W. 4th St.  $20 per person plus tax.

 Stock up your freezer this week.  $30 9”round dish. 

Chicken Pesto penne Pasta with rosemary breadcrumb topping. 

Pork Roast braised with Ancho Chili and tomato.  Great for tacos. 

Beef Lasagna with fresh mozzarella and fresh basil.

Place orders by 8AM Monday. 

 Thanksgiving Menu will be posted this week!! 

 

 

Crisp air this week inspires me to cook hearty & cozy dishes:

Monday 10/26: Paella with Chicken & Gulf Shrimp.  Local Bibb Lettuce with Texas Apple & Goat Cheese, Honey lemon Dressing

Wednesday 10/28: Braised Pork Roast with Onion, Rosemary & Thyme.  Buttered Egg Noodles with Butternut Squash and Green beans.

Menus are $20 per person, plus tax, and will be ready 3:30-5PM from 1208 W. 4th street.  Please order by 8 AM Monday for the week.

EEK!  EEK!   If you need fuel for trick or treating on Halloween, I’m cooking appetizers for pick up Saturday afternoon: 

• Prosciutto wrapped asparagus with basil
• mini-twice baked potatoes
• mini crab cakes with garlic aioli
• Italian sausage & polenta stuffed mushrooms

Inquire for pricing based on your # of guests, and order by Wednesday.

~chef brandy