Author Archive | Edible San Antonio

Bar manager Andy Hack chats with Edible San Antonio and to share the details of Che Weissmans's upcoming absinthe party. (Photo by Sophie Covo)

Chef Andrew Weissman’s absinthe party on Feb 15!

                      Bar manager Andy Hack chats with Edible San Antonio to share the details of Chef Andrew Weissmans’s                                   upcoming absinthe party. (Photo by Sophie Covo) 

By Sophie Covo

Have you ever danced with the green fairy? Would you like to? Green fairy refers to absinthe, a green spirit made from wormwood, fennel and anise used years ago as a muse for the likes of Picasso and Hemmingway.

Edible San Antonio tries to keep up with the latest and greatest wonders our local chefs dream up for us … and we uncovered some wonderful news.

Thanks to Chef Andrew Weissman and Minnie’s Tavern Bar Manager Andy Hack, San Antonio is about to have its very own amazing absinthe party — complete with tableside drips! Minnie’s Tavern will be the site for this glorious night of interactive table tastings and testing at 11 p.m. on Saturday, Feb. 15. 

Mr. Hack anticipates some delicious tastings to go with the absinthe too.

BONUS! At 10 p.m., Chef Stephen Paprocki,  San Antonio’s local resident absinthe expert and enthusiast, will give a very special “Absinthe Seminar”  upstairs at Minnie’s Tavern. Note that the organizers tell us you must have a reservation to attend the seminar Read More

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Chef Johnny Hernandez hosts Fifth Paella Challenge at the Pearl


 Chef Flor Vergara’s stunning rendition of paella won the 2013 Contemporary Paella Winner at the Paella Challenge. (Courtesy photo)

By Chris Covo and Delia Covo                                                                       

Paella, Spain’s iconic rice dish, combines vegetables and meats, seasoned with saffron. Considered the culinary union of Spain, Roman and Arab cultures, it may well have been the dish to introduce rice to the region.

The origins of the dish may have been humble as well: some think Moorish kings’ servants created rice dishes by mixing leftovers from royal banquets in large pots to take home. Even the name of the dish may have Moorish roots: it’s possible the word paella originates from the Arab word “baqiyah,” which means leftovers, although technically, paella refers to the pan the meal is cooked in. Over time, the size of the pan grew wider instead of deeper to allow more even heating and maximum evaporation.

In San Antonio, for the fifth March in a row, Chef Johnny Hernandez and the San Antonio Hispanic Chamber will host the Corona Paella Challenge. Culinary celebs from all across the country and Mexico will join fellow foodies for an afternoon of food, live entertainment, Spanish wines and sangria at the Pearl. … Read More

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Patrick Frasier flames up the Strawberries Imperial (Photo by S. Covo) 

There’s no need to leave your seat to enjoy a fiery spectacle when you visit Bohanan’s. Well known for their prime steaks, legendary seafood and fabulous service, the restaurant also serves flaming desserts, tableside. The well-appointed dining room is the setting for this culinary adventure. Upon ordering Strawberries Imperial, a fancy cart topped with luscious fresh strawberries, an enormous bowl of ice cream and all the necessary ingredients are rolled right up to the table.


 Voila! Bohanan’s Strawberries Imperial. (Photo by S. Covo)  

There are three dramatically delicious varieties, Strawberries Imperial, Cherries Jubilee and Bananas Foster. And while the decadent flavors may be fleeting, the memory of the sensational scene will last forever — making these desserts the perfect ending for Valentine’s Day or any celebration.

Ingredients for flaming desserts are rolled up to the tableside. (Photo by S. Covo)

In our case, under Chef Heather Nañez’s watchful eye, the impeccably trained Patrick Frasier carefully added juices and liqueur to a copper pan over a medium flame. (Did we say this was right at our table?) Within seconds, Mr. Frasier created a majestic flame that caramelized the sugar creating … Read More

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Cherry-Pistachio Bark

Photo by Earl Nottingham
From our Recipes Editor Paula Nottingham, a quick and easy treat to keep on hand for the holiday season. 


2 (12-oz.) packages white chocolate morsels; 6 (2-oz.) vanilla candy coating squares; 1¾ cups dried cherries, divided; 1½ cups chopped red or green pistachios, divided.


Microwave chocolate morsels and candy coating in a large
microwavable-safe glass bowl on HIGH setting for three
minutes, stirring at one-minute intervals.

Stir in 1¼ cups cherries and 1 cup pistachios.

Pour candy mixture evenly into a 15×10-jellyroll pan lined
with wax paper and press the remaining ½ cup cherries and
½ cup pistachios into chocolate mixture.

Chill 1 hour until firm. Cut into pieces. Store in an airtight container up to 1 week.

Adapted from Southern Living Christmas Cookbook, 2013, Gifts from the Kitchen.

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Local legal: Texas gives the nod to local craft distillers


Rebecca Creek Tasting Room at 281 and Bulverde Road. (Courtesy photo)

New law sure to make spirits soar 

By Amanda Venable

For most of us, Sept. 1 was just an ordinary day, but for Texas distillers, it was triumphant. A new state law, Senate Bill 905, went into effect that day, and now they can sell their specially crafted brews on site.

Since the 1920s, Texas distillers were unable to sell liquor on their premises.  

You might be thinking: Haven’t Texas wineries and breweries been pouring cups for years now? Texas distillers were asking the same question. And that’s where the story begins. 

Mr. Mike Cameron of Rebecca Creek Distillery in San Antonio and a 20-member coalition called the Texas Distilled Spirits Association sought relief from laws that dated from the prohibition. 

Their goal: to get rid of the old laws and craft a new set that would give consumers and economic growth top priority. 

“There is power in numbers, and no one had challenged those laws in an organized fashion,” Mr. Cameron explained. “It had just never been done before.”

Mr. Cameron talks about his fellow board members as if they are teammates rather than competitors. And this team … Read More

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Scenes from a Saturday morning at Gaucho Gourmet on Isom Road in San Antonio.

By Chris Covo & Delia Covo

The inside scoop is that this is where San Antonio’s top chefs get the goods. Tucked away in an industrial park on Isom Road, a small family-owned com- pany called Ciorciari’s GauchoGour- met is bringing in delicious treats from Europe and South America (think Foie Gras and Black Truffle oil). And this wholesale market is open to the general public.

Here’s just a little taste: until Dec. 31, pick up Prosciutto San Daniele, aged 18 months, for just $12.95/ lb or try some “just cracked” Parmigiano Reggiano for $9.95/lb. Here you can buy olive oil in bulk, pick up a holiday panettone from Italy, arrange for amazing gourmet meat and cheese platters for a party or get a gift basket that shows off the best Texas-made goods.

Better still, these days Ciorciari’s GauchoGourmet is getting into the buy local, eat local spirit.

On Saturdays from 10 a.m. until 2 p.m., Johnson’s Backyard Garden, one of the state’s largest organic and sustainable farms, sells their fresh, local produce right in the store – an indoor farmers market. In fact, every Saturday, … Read More

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Edible GADGETS that help ease holiday cooking stress


By Chris Covo & Delia Covo


Pre-cut and folded PaperChef parchment cooking bags “en papillote” make it easy to steam wholesome, healthy meals. This healthier alternative to traditional cooking methods allows the food to hang on to those es- sential nutrients and even tastes better. “En papillote” is a sophisticated cooking technique and the classic gourmet French cooking method is also a great way to cut calo- ries. By using the nonstick parchment to cook, it’s easy to capture more flavor. No need to worry about scorching, either. Visit to learn more.

Cooking with parchment is a great way to save on calories. (Courtesy photo)




The SousVide SupremeTM is definitely on our wish list for Santa this year. The underwater vacuum-sealed cooking technique is virtu- ally goof-proof, tidy and reduces workload. What’s more, this neat gadget can infuse drinks! A little steep at about $329, but it seems worth it to save so much time and be able to do things we couldn’t do before in our kitchen. For you lucky ones that have this gadget, visit our Website to see the SousVide homemade eggnog recipe. For more information about the SousVide … Read More

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bananna-scotch bread




  • ¼ cup softened butter plus ¼ cup vegetable shortening
  • 1 cup sugar...
  • 2 eggs
  • 1 ¾ cups flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 large, ripe bananas, crushed
  • ½ cup pecans or walnuts, chopped (optional)
  • ½ to 3/4 cup butterscotch chips


  1. Preheat oven to 325 F.
  2. Grease and flour loaf pan & set aside.
  3. In a large mixing bowl, cream the butter, shortening and sugar, add the eggs and beat until smooth.
  4. Sift flour, soda & salt together and slowly add to creamed mixture.
  5. Stir in crushed bananas, nuts & butterscotch chips by hand.
  6. Bake for 1 hr. 15 min or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 2-3 min then turn out onto cooling rack.
  8. Serve with butter, cream cheese or by itself.

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  • 6 oz frozen lemonade concentrate, thawed & undiluted
  • ¼ cup orange marmalade
  • 2 Tbls. Triple Sec or other orange liqueur
  • 2 cups assorted melon balls – cantaloupe, honeydew, and watermelon
  • ½ cup fresh strawberries, halved
  • 1 small pineapple, peeled, cored & cubed
  • 3 small cantaloupes, halved and seeded
  • Mint leaves (optional)


  1. Combine lemonade concentrate, marmalade & liqueur, stir well.
  2. Combine melon balls, strawberries, & pineapple in a large bowl.
  3. Pour lemonade mixture over fruit, stir gently.
  4. Cover & chill at least 2 hrs.
  5. Spoon fruit into cantaloupe halves & garnish with mint.

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  • Fresh tomatoes, sliced ¼” to ½” thickness
  • Fresh basil leaves, chopped
  • Your favorite grated cheese
  • Salt & Pepper
  • Butter or Texas olive oil


  1. Place sliced tomatoes on ungreased baking stone.
  2. Sprinkle with salt & pepper.
  3. Dot with butter or olive oil.
  4. Top with your favorite cheese and fresh basil.
  5. Place under broiler in oven (or on the grill) until cheese melts & starts to bubble.
  6. Enjoy!

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