L'es-Car-Go

From the owners of Bistro Provence

 When I first moved to Houston I lived just a block and half from Ari’s Grenouille, a French sidewalk café at Westheimer and Mandell.  The aromas wafting out of that kitchen over the intersection and the whole neighborhood at times were irresistible and I became a regular.  Over the years I lived there I consumed mass quantities of snails, frog legs and wine but I eventually moved away (and Ari’s has long since shuttered).

In the years since I have made occasional visits to the French Riviera Bakery on Chimney Rock, French Gourmet Bakery on Westheimer, Le Madeleine, and, in recent years, Melange Creperie, but I have otherwise not ventured into a French restaurant and it was only with modest interest that I saw the news that we were getting a food truck that would serve French food.  An early menu posted online included gazpacho; that got my interest up a bit.  In the summertime, gazpacho is a major food group around my house and I thought that would be a good time to check them out.  Then they tweeted about adding a pulled pork Provencal sandwich to the menu and I decided the time had come.

Though I went just to try the pulled pork, once I saw the menu I wanted ‘one of each’  and this has been a common theme every time I catch up with them.  The smartly attired crew, which includes Bistro Provence owner Jean-Phillippe Guy doing the cooking,  in their green smocks and jaunty Alpine fedoras, worked quickly and turned out the sandwich in no time.  It was simply dressed on an incredible crusty and chewy Slow Dough baguette and was great.  I couldn’t possibly have handled any thing else on the menu that day and that’s a bit of a shame since the menu changes and some of those items have not made another appearance.  Regulars on the menu include the Escargot Poppers and frites; there is usually also a soup and a dessert and at least one sandwich..

I’ve enjoyed one of the Texas Goat Cheese quiches which was wonderfully creamy and savory.  The quiches have come with either salmon or maple smoked bacon.  I also tried Le Poulet a la Estragon, a chicken stew with carrots, rice, white wine and tarragon with a very generous portion of chicken and my only regret each time was that I couldn’t eat more off the menu that day. 

The poppers are dusted with almond flour, deep fried and served with a hot sauce so I understand.  I have a feeling they’re going to be rather addictive.

Initially they were tacking taxes onto the listed prices but they’ve since adopted the practice of all the other food trucks and include taxes in the price, which have crept up correspondingly.  The website lists their appearances for the week and also the updated menu but you also need to follow them on Twitter, of course, to keep up with the inevitable delays or cancellations because of the weather or equipment.  I’m very grateful they’re regularly scheduling stops outside the Loop.

Since I’m not much of a Francophile as I say, it is a bit odd that two of my favorite street food venders are French: this truck and Melange Creperie.


L'es-Car-Go         Twitter       Bistro Provence

Notes on some Texas sausages

NOTE:  IF YOU'RE EXPECTING TO FIND A LIST OF THE BEST SAUSAGES FOR GRILLING, THAT'S NOT WHAT THIS ARTICLE IS ABOUT.  IT'S JUST ONE OF A SERIES OF ARTICLES I'VE POSTED ABOUT TEXAS-MADE SAUSAGES, SOME GOOD FOR GRILLING, SOME FOR SMOKING, SOME FOR EATING OUT OF HAND.

EJ’s Meat Company, Shiner

For several years I’ve been hearing about the fried chicken at Brookshire Brothers grocery stores and had a chance to check it out recently, twice, in fact, at the Katy and Columbus stores.  Whenever I visit a new grocery store I like to take a tour to see what they have I’ve never seen before and since Brookshire Brothers in based in Lufkin, I was hoping they’d carry some products from East Texas.  In the meat cases I found a good selection of Texas-made sausages, Holmes from Pleak, Eckermann from New Ulm and Prasek’s from Hillje, and one I’d never heard of before, EJ’s from Shiner.  So it seems there are three sausage makers in Shiner (Patek’s and Maeker’s are the others).

I’ve tried all three of the ones I found, a Smoked Pork with Garlic ring, Pork Smokies (with garlic), and Pork, Beef and Jalapeno links (with garlic).  EJ’s has a thing for garlic, it seems, and this is a good thing.  They use a natural sheep casing and the grind is a medium to fine grind, not the coarse grind usually used by Central Texas sausage makers.  My favorite has been the links, pictured above with the smokies.  The links were very juicy and flavorful with lots of both smoke and garlic.  There is only a modest heat level from the jalapeno, however.  Because of the grind they’re very tender, reminding me of the sausages from V & V in Cistern but without the TVP.  The Smokies were actually less smoky  than either the links or the pork/garlic ring.

I have no idea if EJ’s has a store-front in Shiner or makes other varieties as I can’t find much about them online; I’ve only seen them at the Brookshire Brothers in Katy and Columbus.

Oh, and about the fried chicken: I had very different experiences at the two stores I’ve visited.  At the Katy store, the coating on the chicken was incredibly thick and crunchy, to the point of being hard.  I’m sure that’s the only time I’ve ever been prompted to wonder if I was damaging the enamel on my teeth by eating fried chicken.  Unfortunately the thick batter picked up a lot of grease, too, and I found the leftover pieces from the refrigerator unpalatable without removing the skin.

 

 I think my sample may have been an aberration, however, because what I got from the Columbus store was much better, not anywhere near as thick a coating nor as hard.  This is very good fried chicken, very, very juicy and flavorful.  The white meat pieces are humongous; one breast from the Katy store must have been at least 7" from end to end.  The dark meat pieces (pictured are 2 thighs and a drumstick) are a more modest size.

Brookshire Brothers is located in small towns throughout East Texas.



Update on Pyburn’s Food Market.

I’m happy to report the Pyburn’s on South Fondren is flourishing.  Every time I go by or stop in they’re doing a good business.  I get their weekly flyer now and I find myself shopping there more often than I anticipated.  Even better news is  the product line has been filling out very interestingly with sausages from some Central Texas sausage makers I did not know had any distribution in Houston.  Near the checkout counters in the front is a rack of jerky from Janak's in Hallettsville, a Czech sausage maker.  In the packaged meat cases besides Holmes and Chappell Hill and Eddy’s from Yoakum there is a small selection of Janak products including summer sausage and dry sausage.  There are also some sausages from Big Easy Foods of Lafayette that I haven’t tried. 

In the fresh meat cases, in addition to all the varieties of sausages and boudin that Pyburn’s makes (my favorite so far is the Cajun variety, an unspicy version of the Creole sausage) there are a few selections of fresh sausages from City Market in Schulenburg; I’ve picked up some of the venison links.  Actually I had to ask to be sure since the hand-lettered sign appeared to read Schwenburg.  There are also some hot links that may or may not be a Pyburn’s product; I haven’t seen nor asked about the famous Schulenburg wieners so I don’t know if they carry those.

In the freezer cases are a few of the frozen entrees from Big Easy Foods, frozen crawfish tails marked as being a product of Louisiana, not China, and frozen rabbit, duck, and quail plus huge baking hens.

The hot foods deli at the front of the store is in operation.  It’s called Kim’s Deli.  I’ve seen fried chicken and fish, sausage on a stick, boudin balls, fried potato and sweet potato wedges, empanadas of some sort and what look like a couple of caldos.  I haven’t tried anything.

See my original report on Pyburn’s here.

Lunch at The Center

8313 Southwest Freeway

I don’t follow the food trucks as much as I did a year and a half ago.  It was brand new, cutting edge back then but the excitement and newness has worn off for me as it’s become a very trendy thing to do.  The repetitive drive into the Hallowed Heights or Montrose, coupled with the occasional disappointing offering, has made me cut back quite a bit.

Fortunately, someone at this complex of buildings between Beechnut and Gessner on 59 has been arranging to have some of the trucks put in lunch time appearances and I’ve caught up with a couple I’ve been wanting to try just a few blocks from home.  The address given isn’t even visible from the Freeway or frontage road but actually faces a side street called Tybor.  Once you find it there’s plenty of parking and even a few trees to provide some shade.

CoreanosHtx

This is a new Houston unit of a popular Austin truck offering ‘Mexican Cuisine with Korean in the Middle’ and they made some of their very first stops in Houston at The Center.  The Coreanos in Austin was recently named one of the best 10 food trucks in the nation by the Smithsonian.  What?  Really?  The Smithsonian actually sent out tasters to dozens of cities and sampled hundreds of trucks?  Yeah, right.  Okay, not to take anything away from these guys, because the food is good, but they got extra points just because they were in Austin, let’s face it.

 I went for a special on my first visit, Three Wise Fries.  This is pork belly (on the left), marinated chicken (in the center) and beef short rib (on the right), on a bed of fries with cheese, onions, cilantro and their El Scorcho sauce.  I managed to extract a couple of the fries sans any condiments and they were quite satisfactory; the pork belly was a bit overdone but otherwise this was quite a feast.

I went for something simpler the second time I caught up with them since I could do without the fries even though they were quite good - a couple of the regular tacos, one with the marinated beef short rib, which had been my choice for best of the Three Wise Fries combo, with a Korean slaw with a sweet sesame dressing, and a marinated chicken taco with cheese and El Scorcho sauce.  This time it was the short ribs turn to be a little overdone and the chicken really shone.  I remember the Asian Slaw on Fusion Taco’s tacos as better than this but that Houston food truck pioneer has apparently pulled off the road and parked it.  I do recommend the El Scorcho sauce on everything but it isn’t really all that hot.  Are Austininnies a little wimpy when it comes to hot sauces?  Guys, you can turn it up here in Houston.


KurbSide Eatz

This is another one of the very new trucks offering Asian fusion fare I was really happy to have a chance to sample.  I only managed to catch up to them once but will look forward to trying some of their other offerings in the future.

I went for their Philly Cheesesteak egg rolls - couldn’t help myself, had to check it out.  There aren’t any good Phillys on this side of town and it’s been a long time since I’ve had one so a craving instantaneously set in.  Beautiful to behold they were not as impressive taste-wise, unfortunately, and left me wanting to know what these guys could do with a more traditional egg roll and wondering if I’m ever going to find a good Philly on this side of town.

My disappointment over the egg rolls however was more than compensated for by the Braised Pork Belly Bun, served in a lightly fried bun with cilantro, green onions and fried onions.  The lightly fried bun was a very nice finishing touch to a very good slider sized sandwich

There have been other trucks make the harrowing trek outside the Loop without falling off the edge of the earth but I haven’t caught up with any of them yet.  There haven’t been any for a couple of weeks so I hope the program hasn’t ended.  I’ve seen on Twitter recently where some of the trucks have been putting in appearances way out on 290 and I think that’s a very positive development on the food truck scene, letting people outside of just a few neighborhoods experience how good the food can be. 

The crews on both these trucks were super nice and I appreciate not only their coming out but also whoever at The Center has been arranging these appearances.  I’m hoping more food trucks will make the trek out on the southwest side in the future, if not to the Center to some other venue, some of my favorites like Bernie’s, Good Dog, OMPP, HtownStreats?  I guess I’m already too late to get something from Htown before their endearing paint job is destroyed in the name of commercialism but I’d still like to see them.  Let me add to my wish list some of the new ones I’m really wanting to try - Happy Endings and one that only hits the streets this week, the Sirena Seafood Truck (a mermaid roams the streets of Houston). 

Ladies and Gentlemen, start your engines and come on down.

M & M Grill

6921 Almeda Rd.

I used to like to brag about the unique TexChick, the little Puertorrican restaurant in Montrose. It was, I would tell out-of-towners, probably the only place in the world where you could get a chicken fried steak, and a very good one, with a side of mofongo, or an order of bacalao with a side of crispy, golden onion rings. The couple who took over the neighborhood hamburger joint in the 1980s wisely kept not only the name but the American food menu to hold on to what customer base they had, just in case their Puertorrican fare did not go over well.

The couple has since retired and the restaurant is in the hands of descendants and I haven’t been in several years and I don’t know if the dual menus are still available but I’ve since learned there are many other examples in our city of restaurants that feature dishes from more than one cuisine and do a good job of them. We’re not talking fusion here, we’re talking distinctive dishes from more than one cuisine. There’s Hoagie’s and More on Bissonnet, a shop offering pho, banh mi and pupusas and many a Mexican or Central American panaderia offering donuts and kolaches along side the churros and pan dulces. And there is M & M where the two Ms stand for Mexican and Mediterranean, where the appetizer menu offers chile con queso, chips and salsa and guacamole plus hummus, falafel and foul. You can have tacos, enchiladas, chimichangas and fajitas or shish kabob, kafta, or shawarma brought to your table by servers several of whom must surely be someone’s Lebanese or perhaps Saudi mothers or grandmothers.

My first visit was on the day the Texans made their debut in post season play. The tiny restaurant (with very tiny parking lot) was jammed with people wearing Texans jerseys plus one guy in a # 34 in Columbia Blue and every customer was getting a complimentary slice of Go Texans cake, a Texas sheet cake decorated with Texan’s colors and logo. This seems to be a very popular place to grab a bite before a game. After scarfing down the freebie, I went with an order of foul.

I didn’t even know this dish existed a couple of years ago and now I seem to see it on menus everywhere and I’ve come to treasure it as comfort food, just like the Pharaohs supposedly did. This version was described as a salad on the menu and I’ve had it presented such that it looked just like refritos or like Texas Caviar with fava beans instead of black-eyed peas but this was really a warm soup and so good. The fava beans, mostly still whole, had been dressed with lots of lemon juice, olive oil and tahini with diced tomatoes, and minced, still crisp bits of onion and parsley, accompanied by a very large, warm, thin and pliable pita. On top of the sugar bomb of the thickly iced cake it was all I could handle though I did look longingly at many of the other dishes being brought out and couldn’t help but notice the most often served items seemed to be burgers.

Yes, they ought to add another letter to the name, A to stand for American (or another M to stand for aMerican?), for besides the burgers - there are twelve listed - there are also wings, fries and onion rings and a Philly.

On my second visit I gave into my curiosity and went for a burger, but not the Swiss Mushroom or Mango Habanero, I chose the Kafta Burger, 2 kafta skewers on a bun with mayo, tahini, just a drizzle of mustard, plus lettuce, tomato, pickle and onion. The two kabobs, about 4 oz. each, were grilled with some nice charring, the minced beef mixed with minced onion and herbs retained a lot of its moistness and the burger was very juicy. I worried that it would fall apart and it did, one of the loosely packed kabobs breaking up after a couple of bites. I also worried that the bun would disintegrate from all the juices and condiments but it didn’t. It was a very sturdy though only store-bought bun and held up through out instead of becoming a soggy mess between my fingers.

The fries, of the frozen, crinkle-cut variety, though looking well-seasoned were in need of salt and were undercooked, lacking any crispness on the exterior and mushy on the inside.

I seem to be regularly reminding readers of some of my tried (or trite) and true conclusions in recent reports so here’s another one: if this was in my neighborhood, I’m sure I’d be a regular. I don’t roam all over the city as much as I used to a couple of years ago but I’m happy to keep finding little neighborhood places like this with good food that I wish were more convenient to me. This is a little far away from where I live to be a regular haunt and isn't destination dining, but if you’re in the Med Center/Reliant Park area, needing a nosh and prone to avoid the Usual Suspects, national and local, and particularly if you like friendly, family run places with good, unpretentious food, you should give this place a try. There are many items on the menu to try and I haven't sampled any of the Mexican items.

Most of the parking is out back and requires negotiating a narrow alley frequently lined with cars. A small mosque next door also has a tiny parking lot and when prayers are underway, the shoulders on both sides of Almeda are lined with vehicles.

Try to remember to check out the specials listed on an erasable board sometimes on the counter, sometimes just inside the door. I’ve missed it a couple of times until after I’ve ordered and am sitting down or I’m leaving. I don't remember the exact name they had but on that first visit it was something like a Whoopass Bengalese Burger while on a recent visit I learned on the way out I could have had Kabsa and Chicken. Kabsa is usually considered a Saudi dish though it is served in several Arab countries and is similar to biryiani.

Edit to add:  Since posting this I have learned there is a community of Gulf immigrants including Kuwaiti, Saudi and Yemeni in the area south of the Medical Center, the neighborhood where M & M is located. I understand on weekends it is common for the restaurant to have a daily special of a Saudi dish.

M & M Grill on Facebook