TEXAS SPRING BREAK TRAVELS — SAN ANTONIO

Spring Break this year didn’t find us at an exotic beach or ski resort (not that it ever has).  Instead, we made one last visit to two Texas colleges that my daughter is considering attending next year.  The first college is in San Antonio, and we spent a few days there having a mini family vacation.

No visit to San Antonio is complete without a lazy stroll on the Riverwalk:

IMG_3747IMG_3749We had some great meals at several San Antonio restaurants.  Among the highlights was our Mexican lunch at La Fonda on Main:

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It was perfect weather for leisurely dining outside on the shaded patio:

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My husband had the catch of the day, which was flounder, served with pineapple salsa and rice primavera, which was as tasty as it was colorful:

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I went for the Vegetarian Tacos, which was a tangle of seasonal squashes, grilled poblanos, onions, mushrooms, and black bean puree, accompanied by a spinach and mango salad:

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Do you see the jalapeno on my plate?  It was grilled, and then soaked in soy sauce, and was like a fiery umami explosion – genius!

We also enjoyed a delicious dinner at the lovely Il Sogno Osteria at the Pearl Brewery:

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Shortly after we were seated, a waiter came around with an artfully-arranged platter of thinly-sliced citrus fruit from which you could choose to add to your water glass:

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A sign on the wall reminded us why we were there:

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We made a few selections from the abundant antipasto table:

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Instead of a bread basket, we were treated to giant grilled bread cubes that made Texas Toast look like salad croutons, with a smear of bean puree and tapenade:

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We had a wonderful margarita pizza.  I thought maybe the secret to its deliciousness was fresh mozzarella, and I was informed that not only was it fresh, it was made in-house:

IMG_3720We had a few different entrees, but our favorite was my husband’s giant veal chop with foraged mushrooms (I lost a LOT of points with the waiter when I asked where they were foraged from, who could only tell me he thought they came from somewhere on the East Coast):

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As much as I enjoyed La Fonda and Il Sogno, the restaurant that I can’t wait to return to is the fun and funky Feast:

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The menu consisted of small plates divided into 6 categories:  oceanic, heat, chilled, grilled, crispy, and hearty.  Among our favorites were butter leaf lettuce wraps with ground pork, garlic yogurt, and piquillo peppers (heat):

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Duck breast tostadas with lime, red onion cabbage slaw, and ancho chili sauce (crispy):

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Cornmeal fried oysters with watermelon radish slaw and horseradish remoulade (oceanic):

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And what must be the ultimate stoner food — house-made potato chips with nutella olive oil sauce, grilled red onions, and rosemary salt (crispy).  That’s right — potato chips with nutella.  This sounded nasty to me, and looked like a hot mess, but it was outrageously good:

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As someone who didn’t expect much beyond Tex-Mex and barbecue while we were visiting San Antonio, I was pleasantly surprised by all the great dining options, and can enthusiastically recommend any of these restaurants.
IL Sogno Osteria on Urbanspoon
Feast on Urbanspoon
La Fonda on Main on Urbanspoon

EASTER-Y DEVILED EGGS

A lot of folks will be enjoying deviled eggs this Easter, especially in the South.  But are they going to be enjoying CUTE deviled eggs?  How about these colorful ones from Real Mom Kitchen:

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Or little hens and chicks from eye candy (not sure which one she made first, the hen or the chicks):

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Keep ‘em guessing with deviled egg bunnies/mice from MyFudo:

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T’was the night before Easter and all through the house . . . .

Everyone will ooh and aah at this pretty springtime presentation from Hungry Happenings:

Making deviled eggs into daisies [1]

What kid could possibly resist these adorable bunny eggs from Paas?

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Another cute bunny idea (although I might leave the whiskers off) comes from PapaWow:

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Deviled egg mushrooms from Chef de Paprika for your Super Mario fans :

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How about these adorable Easter basket deviled eggs (soak celery in water to make it pliable for the handle)

deviled egg basketsIf you’d prefer something a little more reverent for Easter, you might try these carrot crosses from Happier than a Pig in Mud:

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But hey, I want in on the fun, too — so here’s my recipe for Easter Lily Deviled Eggs!  I originally submitted the recipe to Athens Foods.  Feel free to use your favorite recipe for deviled eggs, or try a new one — like this great-sounding one for Chipotle Cilantro Deviled Eggs from Savoury Table.

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EASTER LILY DEVILED EGGS
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Recipe type: Appetizers
Author:
Ingredients
  • 1 dozen hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 12 mini fillo shells (recipe developed with Athens brand)
  • Paprika (sweet or smoked), to garnish
Instructions
  1. Slice eggs in half lengthwise. Carefully remove yolks and place in a small bowl; set whites aside. Add mayonnaise and mustard to bowl, and using a fork, mash together with yolks until smooth. Season with salt and pepper, to taste. Spoon or pipe yolk mixture into fillo shells. Cut triangular petals from reserved egg whites with a sharp paring knife. For each deviled egg cup, arrange 5 petals decoratively around filling, sprinkle paprika lightly over filling, and serve.

easter-lily[1] Happy Easter!