La Panaderia, San Antonio

 

      Part of our trip to San Antonio for the 'weekend get a-way'.  One day we visited a local eatery we saw on Diners, Drive Ins, and Dives.  This is one of three Caceres Brothers Mexican Bakery Cafes in the San Antonio area.  They are located in Alamo Heights, Downtown, and La Cantera Heights.  La Panadería - San Antonio Bakery & Café (lapanaderia.com) The downtown location is on East Houston within walking distance of most of the sites, i.e. Alamo, International Market, River Walk, and ample parking.  

      This place is primarily a bakery and cafe that offers incredible daily home baked goods and meals.  It specializes in making handmade bread and pan dulce inspired by Mexico's Golden Era which also is influenced by French, Italian, and American bread making techniques.  The attention to detail and atmosphere found here have quickly made this into a staple in the San Antonio area.  One day during a break in the BBQ festivities we checked this place out.  We arrived at 10 a.m. and the line was in place.  It moves quickly and of course takes you right by the huge array of pastries to choose from.  Many folks get a bag full of something and then order a meal.  In case you didn't know, Mexico has some of the best baked and pastry options in the world.  

      Besides a monster selection of pastries, breads, etc. They offer a very nice menu including Pan Dulce, Breakfast Sandwiches, Tortas, Salads, and an incredible Brunch selection good any time of day.  

      With all this selection it still has very small-town comfortable atmosphere.  During our trip we visited the downtown location.  The staff is exceptionally friendly, and service is prompt.  We received our food within 10 minutes.  Indoor seating will accommodate about 100 people.  Barb ordered the 'house club, while I went with 

About half the indoor seating

La Panaderia Club

El Favorito

      Barb loved everything about her meal, EVERYTHING including the bowl of Black Bean Soup that came with it.  I very much enjoyed my Avocado Toast except for the pickled onions which tasted more sour than sweet.  It was nevertheless delicious.  Total price for sandwiches, iced tea, and very good coffee was $39.08.  After our meal we ventured down the street to VooDoo Doughnuts and picked up a few pastries for the next morning's breakfast.  We love San Antonio.  Although a major city it is easy to get around in with the commute and plentiful parking.  Public parking runs $20 but is good for all day.  We did note that since our last visit here 5 years ago there is plenty of immigrant homeless on the streets leading to a large panhandling factor.  Locals say it is becoming a pretty good-sized problem.  La Panaderia is a must stop for good food and exceptional service.  We'll be back.  

  

"We can't all be bakers or chefs.  Many of us have modest ambitions.  But we can all buy a piece of the pie."

Amah Lambert

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Picanha, the best cut of beef ever?

 

      This piece of beef not easy to find in our country.  It is the prize cut in Brazil.  It is one of the most flavorful cuts of beef you can find.  The closest thing in our country is to find an intact piece of Rump Cap or Sirloin Cap, both also difficult to find.  Since it comes from the top of the rump and just north of the tail and sirloin it is the northern cousin of our Tri Tip which comes from underneath the sirloin.  This recipe can work on both cuts.  Depending on your perseverance you can special order it from the right butcher.  These cuts are delicious, some say the best tasting beef on the planet.  This begs the question of what cuts and how much beef does the USA export to the south and how much and what cuts to we import?  Yes, that's the unknown dilemma, totally based on culture and tradition.   

      I did order this cut in advance from HEB in Uvalde, TX.  My plan was not initially to grill, but to smoke low and slow in order to slice into delicious Texas BBQ.  I did not dry age or trimmed a little of the fat cap off this cut.  First of all, I marinaded the cut in Worcestershire Sauce in a gallon zip loc bag for 8 hours.  

Marinade

      Then I pat the meat dry and rub out with a creamy, stone-ground mustard.  Spread a generous layer of your choice of rubs on the meat.  I used Kosmos SPG here top to bottom, left to right.  All this extra work is to enhance the rich flavor and keep the rub intact on this cut.  

Rubbed out with Stone Ground Mustard and Kosmos SPG

      Let the meat rest a bit while firing up the wood pit and getting the temp to 250F.  Try to keep it at this temp throughout the cook.  I like to use lump hardwood charcoal to begin with and then top with split post oak when needed to keep temps and flavor intact.  Place meat in the pit and close.  Monitor internal temps as needed throughout the cook.  It will cook faster than you would think being so thick.  Total time on this was only 3 hours.  

115F and ready to wrap

      At 115F internal remove the meat from pit and wrap with peach butcher paper then return to pit.  

Final temp of 140F unwrapped

      Continue to cook till internal temps reach 120F to 160F depending on choice of doneness:  145F medium rare, 150F medium, 160F well done.  Remove and rest wrapped for 45-60 minutes.  This allows the moisture to reabsorb back into the meat.  Remove wrap, slice to your choice of thickness and serve with your choice of condiments, vegetables, and sides.  You can serve this smoked as is or treat this like a reverse seared steak.  Either way welcome to REAL BEEF FLAVOR. 

NOTE:  I HAD PLANNED TO REMOVE MINE AT 125F, BUT MY FIRE GOT AHEAD OF ME DUE TO THE MESQUITE AND WE REACHED WRAPPING TEMPS IN 1 1/2 HOURS.  FULLY DONE AT 140 BY 3 HOURS.  REMOVED, RESTED AND SLICED STEAK THICKNESS, THEN REVERSE SEARED FOR A BEAUTIFUL SMOKE FLAVORED STEAK.  Today medium for me, well done for Barb.

Sliced steak-thick size at 140F

Plated, bon Appetit

    When I unwrapped and sliced it, I was a bit disappointed as I wanted a bit rarer result, but while snacking I was almost reduced to a food coma.  Fork tender, juicy and delicious, and this was a medium rare piece.  Once plated Barb liked it, but said it wasn't the best she's ever had.  I really loved it, but a bit crunchier seared crust would be nice.  The SPG seasoning was SPOT ON and the Worcestershire still came through to compliment the beef very well. DELICIOUS.  This was my first time out of the gate cooking this and I got lucky but hit the bullseye.  The key here is to watch your fire and sear it as soon as possible after slicing early as to keep the steak crunchy where desired.  

"The only time to eat diet food is while you are waiting for the steak to cook"

Julia Child 

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Leakey Drug

 

       It continually amazes me how many choices for food there are in a town this small.  Our population was only 425 at the 2010 census.  Much of it is probably due to the high tourist volume during the nice weather, and this winter has been fairly balmy.  Between the Twisted Sister Motorcycle Ride, the Rio Frio River Canyon floating, canoeing, kayaking, and tubing, the Texas Hill Country brings in many folks.  Many of these eateries stay open all year depending on weather.  This is the newest venture into the food scene.  Formerly a small drug store, the interiors have been re-imagined for modern comforts and a chef's kitchen, but they took care to keep the history intact.  Their goal is to be a part of the heart of this town where people still gather to drink coffee, gossip and of course, play dominoes.  

       As of 1972 Leakey Drug became a part of the National Historic Register.  They are located in the heart of 'downtown Leakey'.  You can stop in and grab a cup of coffee and a bite to eat, a glass of local wine, or sit at the bar and enjoy a good old fashioned soda fountain beverage as well as modern contemporary foodie vibes.  

      Recently they expanded their menu to include breakfast, lunch, and dinner.  The menu is simple.  Another bait cast for the tourists.  Dinner prices can surprise you. Leakey Drug.  When we visited, we chose the late breakfast/lunch menu.  They also offer an extensive coffee, espresso, custom coffee selection.  There is also unsweet tea and water, but sodas are limited to Mexican Fanta.  These are good, but not flavor I wanted.  This menu runs the gamut from steel cut oatmeal to quiche to biscuits and homemade jelly on a selection of artisan breads and croissants, including a breakfast sandwich.  The Brunch Menu also offers a small selection of homemade soups and burgers, ham n Swiss, and Steak Sandwiches.   I found the menu to be a bit small, but with this market that may have been what they were going for.  

       The venue is still a small, hometown setting with seating for about 30.  We were greeted warmly by the hostess and waitress all visit.  For our meals Barb and I both decided on the Steak Sandwich w/FF.    

      Barb and I liked our meals.  The sandwiches came with everything on the side including mayo, ketchup, caramelized onions, and garlic aioli.  The meat was either very thin sliced beef or 'steak ums'.  The bread was toasted sourdough.  The service was very good and cost for our meal was $34.  We were given free bowls of chocolate swirl soft service ice cream, the perfect finishing.  The menu although simple was a bit pricy for items.  The food was quite good though.  This place is new and only just opened for lunch this week.  I'll keep an eye on their menu and we'll be back.  

"We shape our buildings; thereafter, our buildings shape us"

Winston Churchill

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The Hawg Pen Leakey, TX

 

      One of those 'hidden jewels' of our area, especially when it comes to BBQ, the Hawg Pen is located just 1 mile north of town on CR 336 and the fairgrounds and next to the airport.  We have been wanting to try this place, but with our winter schedule it is often not available.  

      This outfit is a small, modest venue with outside seating and take out available to everyone who stops in.  This time of year, they are open according to weather.  There is plenty of parking and tables to enjoy your meal.  This is yet another venue for the bikers and tourists visiting the Twisted Sisters Motorcycle Ride.  

      Their menu is primarily BBQ, offering brisket, chicken, sausage and a selection of sides.  On the day we arrived for our meal at lunch it was sunny, but only modestly warm.  Regardless we were greeted warmly.  After chatting with the owner and some other customers for a bit Barb ordered the Sausage Plate while I chose the Brisket Plate.  The sausage is actually not a Texas beef sausage, but Cajun Andouille while their links are Boudin.  Both were a bit spicy for Barb.   

Sausage Plate

Brisket Plate

      Barb and I enjoyed our meals.  The staff is friendly and helpful.  I loved the brisket; a piece of 'the point' that came chopped and was beautifully smoked, yet moist.  She did the sausage was a bit spicy, but both tater salads were mustard based and good.  The beans were typical 'cowboy style' or Charro Beans, good as well.  The portions are modest. Total cost for lunch was $30, about average for BBQ.  A decent meal; easily the best Q in our small town.  

"As I lay rubber down the street, I pray for traction I can keep.  But if I spin and begin to slide, please dear God protect my sweet ride" 

Bikers Prayer

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