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Day January 8, 2006

Entries 4 Total

Where to eat in Houston, Texas: Burn’s Bar BQ

Jan 8, ’06

What would you do if you had a five-hour layover in Houston? If you’re like me, then you’d grab your backpack from baggage claim, call 411 for information, ask the airport information clerk and the po-po for directions and finally convince the cab dispatchers to find Burn’s Bar BQ so you can eat a decent rack of ribs.

We’ve followed Anthony Bourdain’s advice before and ate chapulines, or crickets, in the market of Oaxaca, Mexico. We’ve tried nose-to-tail eating at St. John’s in London. Eating barbecue from one of his favorite barbecue joints in Houston was just too easy.

We paid a total of $74 for cab fare to and from the airport to eat three kinds of barbecue with potato salad, white bread and pickles at Burn’s Bar BQ. Our entire order cost us less than $15. It took 45 minutes to eat everything. It wasn’t the first rack of ribs we’ve ever had that tasted as good, but man, was it all worth it! Talk about dedication to my meat.

Burn’s Bar BQ is at 8307 De Priest Street off Williamsdell Street in Houston, Texas. They can ship a big order of ribs to your city if you call 281/445.7574.

Comments (3)

Deep-Fried Quail with Red Wine Reduction Sauce

Jan 8, ’06

Sauce adapted from a fisherman in Panama

Ingredients:
4 semi-boneless quails, butterflied
1 red bell pepper, julienned
1 red onion, thinly sliced
1 garlic clove, minced
1 plum tomato, roughly chopped
1/4 cup of red wine
1/4 cup of chicken broth
salt, pepper and oil

1. Rub quails inside out with salt and pepper. In a Dutch oven, heat enough oil to submerge quails halfway. When almost smoking, fry quail on both sides, pressing on them so that they lay flat.
2. Afterwards, throw away oil, leaving some for sautéing. Sauté garlic until brown and onions until transparent and tomato mushy. Add peppers and broth. Simmer and cook pepper until soft. Add wine and continue to simmer until liquid is reduced. Season with salt and pepper. Serve with quails.

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Hearty Vegetable Soup

Jan 8, ’06

Adapted from Everyday Food

Ingredients:
1/2 cup ditalini, or any short tubular pasta
1 large can of stewed tomatoes in juice
1 medium zucchini, cut into 1/2-inch pieces
1 garlic clove, minced
1/2 tsp dried thyme
salt, pepper and oil

1. In a medium saucepan, heat oil. Sauté garlic until brown and then add tomatoes with juice and 2 cups of water. Bring to a boil.
2. Add pasta and bring back to boil for 5 minutes. Stir occasionally. Add thyme and zucchini and season with salt and pepper. Reduce heat and simmer until zucchini is tender.

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Herb-Rubbed Salmon Steak

Jan 8, ’06

Adapted from Everyday Food

Ingredients:
1 salmon steak
1 medium zucchini, cut into 1/2-inch pieces
1/2 pint cherry tomatoes
a handful of fresh mint leaves, roughly chopped
1 scallion, finely chopped
1/2 tsp dried thyme
1 garlic clove, minced
salt, pepper and oil

1. Preheat oven to 425º. Drizzle a baking sheet with olive oil.
2. Make the rub. Combine garlic, mint and thyme in a bowl. Season with salt and pepper. Rub mixture onto salmon. Place on sheet and bake salmon until opaque throughout, about 10 minutes.
3. Meanwhile, heat some oil in a skillet. Sauté garlic until brown and tomatoes until mushy. Add zucchini and cook until tender, about 8 minutes. Add scallions. Season with remaining rub. Serve with salmon.

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