A great foodie week!

First up, was a Paella in the Parking Lot party.  Chef Pedro from El Meson, prepared two pans of fabulous paella.  I am looking forward to going to his restaurant and getting my own that I don’t have to share with 40 other people! 

Next up was a spontaneous dinner at Monica Pope’s reinvented restaurant Sparrow Bar + Cookshop.  The industrial-chic decor was very cool, the new menu was enticing, and the food was great.  We started off with an order of Chickpea Fries, which made my son very happy.  Chef Pope shared that recipe in the cookbook Green Beans and Guacamole (all proceeds from the sale of the cookbook go to ARC).

We also paid a family visit to an old favorite, Luling City Market.  We think this joint has some of the best barbecue in town.  The tangy mustard-based sauce is one of the restaurant’s most popular items, and it claims to ship it all over the world.  The restaurant reminds me of a smoky Cheers.  No matter what day of the week you go in, or what time, for that matter, you will find a bunch of “Norms” sitting at the bar, just kinda hanging out and drinking.

And last but definitely not least, here is a Peach and Arugula Salad that was the star of our Sunday dinner (recipe follows):

It has two secret ingredients.  The first is peaches from Frog Hollow Farm.  These are no ordinary peaches.  My husband surprised me by ordering a box after he read about them in the New York Times.  The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.”  It is reminiscent of a syrupy balsamic vinegar, only ten times better.  If you haven’t ever tried it, I strongly encourage you to do so.  It’s expensive, but a little goes a long way.

Recipe type: Salad
  • 4 cups arugula
  • 2 fresh peaches, pitted and sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Saba
  • Salt and pepper, to taste
  • 2 tablespoons chopped macadamia nuts (optional)
  1. Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.

4 thoughts on “PAELLA AND PEACHES

  1. YUM! I love El Mason. We actually stoppd there on the way home from the hospital with our first child. Craving some great Cuban/Mexican food after several days of hospital blah. Luling City Market is also my favorite BBQ. The original one in Luling, Texas (home of Buccee’s) is worth the stop on the way to San Antonio. They serve long neck Dr Pepper and Big Red, pinto beans from a croc pot and you actually enter the smoking room to pick up your meats. It is wonderful. All the working oil pumps and fields of watermelon on the way there just adds to the trip. You definitely feel like you are in Texas! Keep writing because I love reading it all!

  2. I’m going to make this salad. We’ve been enjoying some super-juicy nectarines this weekend so I may pull a substitution and pretend they are fancy peaches. Yum!

    • Want me to bring you some Saba? Honestly — it makes the salad. Got arugula and macadamia nuts, too. 🙂

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