Category Archives: Taste & Try

Mesa

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There is no shortage of delicious Mexican cuisine in Dallas, certainly, but there always seems to be room for more spots with menus boasting delicious treats from south of the border. Even though I have my favorite Mexican staples around town, I never pass up the chance to try out a new fiesta-flavored spot, and Mesa was certainly no exception. In March one of my Matrons of Honor, Erin, and I had a night in Dallas to ourselves before the rest of our best gals arrived for my bachelorette festivities, so we headed to Oak Cliff to try out the newest hot-spot. We had to circle the block a few times before finding Mesa, a small restaurant nestled into a strip on Jefferson Boulevard. We snuck inside just before happy hour ended and snagged a quiet table near the bar, ordering margaritas (a spicy version for Erin) and guacamole to start the night off.

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Our margaritas were out-of-this-world, necessitating a second round. They were extremely flavorful without being sugary or sweet. My drink was the perfect blend of lime juice, tequila, and nectar agave, and Erin’s beverage, made with habanero serrano tequila, was undoubtedly special. The guacamole was polished off in moments, making us consider another order, but we diversified and chose to order some ceviche instead. Being the foodies that we are, we had scoured the menu earlier in the week, deciding that we wanted to split the vegetarian enchiladas for dinner. We munched on our tasty, fresh ceviche (complete with more of the homemade chips that we had devoured alongside the guacamole) and chatted excitedly about our entree, which turned out as beautifully as we hoped: we were served a plate of delicious julienned vegetables wrapped in homemade tortillas and topped with an incredibly flavorful mole & black bean sauce, so we rolled up our sleeves to dig in. To say that was delicious would not be giving the dish enough credit.

The gist? I can’t wait to get back to Mesa. In fact, I’m sort of ashamed that I haven’t dined there since March. I’ve got my eye on the black bean & chicken enchiladas as well as the lobster enchiladas. Who wants to meet me there, say, tonight?

Peanut Butter Cup Pie

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Last Monday was a dreary, stormy day in Dallas, so icky and gross that our plans for the evening were canceled, leaving us giddy at the prospect of a low-key night at home. James and I had already planned on making a delicious dinner but we decided to branch out and whip up a tasty dessert, too – after all, I felt the need to celebrate since I had tackled both the Social Security office and the DMV all in one day in an attempt to knock out as many items on my name change to-do list as possible (that’s definitely a cause for celebration, right?). While at the DMV on Monday evening, I answered e-mails and texted friends and checked my bank account and trolled Pinterest where, lo and behold, I found a recipe that nearly made me salivate: Peanut Butter Cup Pie.

The list of ingredients was manageable, and while there were a few additional things that I needed, I decided that with the crazy rain (and the unpredictable drivers), I didn’t want to have to run to the store. So James and I improvised using baking supplies we already had at home. The result was an insanely delicious, distinctly non-vegan version of the Minimalist Baker’s pie, a treat that was so irresistible that we finished it in two days (and then went running for a really long time…#worthit). This pie is definitely going to be in our recipe rotation forever and always.

Peanut Butter Cup Pie

Adapted recipe (& photo) inspired via Minimalist Baker

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Ingredients:

  • Graham cracker pie crust (or you can make your own, per Minimalist Baker’s instructions)
  • 4 ounces cream cheese
  • 1/2 cup creamy salted natural peanut butter (we used Earth Balance for the first time & loved it)
  • 1/4 cup honey
  • 8 ounces Cool Whip topping (or you can make your own, per Minimalist Baker’s instructions)
  • 1/2 – 3/4 cup semisweet chocolate chips (we used 1 full cup, per the instructions, and while it resulted in some delicious, chocolatey goodness, we felt like we’d be okay with a touch less)
  • 1/3 cup milk (we used whole but next time we want to try almond)
  • Coarse sea salt (like Maldon) or crushed, salted peanuts

Directions:

  1. Add cream cheese, peanut butter, and honey to a bowl and use a hand mixer to blend together, scraping down the sides as needed. Taste and adjust as needed, adding more honey for sweetness or a pinch of salt if your peanut butter isn’t salty enough.
  2. Fold the peanut butter-cream cheese mixture into the Cool Whip using the hand mixer. Blend slowly and steadily.
  3. Pour filling into the crust and pop into the freezer to chill for about one hour. Once it’s fairly chilled and slightly firm, prepare your ganache.
  4. Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour the milk over the chocolate chips. Don’t touch the mixture for about five minutes, letting the chocolate chips melt. Then stir gently with a spoon or a rubber spatula until a smooth ganache forms.
  5. Spoon the ganache over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
  6. Top with flaky sea salt or crushed, salted peanuts (optional) and pop back into the freezer to set. 20 minutes before serving, remove from the freezer and serve.
  7. After the initial chill, store the pie in the refrigerator to maintain a smooth but firm consistency. Keep it fresh by covering it with plastic wrap.

 

Gemma

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A few weekends ago, James and I got dolled up on a Saturday evening to have a date night at Gemma, the latest Dallas hot spot that has won the affections of many of our friends, prompting us to try it out. We had a blast – the ambiance of the space is conducive to great conversation and lots of laughter (plus the decor is oh-so-pretty), and the service is excellent. Regarding the food, we weren’t totally crazy about our entrées (maybe we picked the wrong thing? I had roasted artichokes with a poached egg, Provençal sauce, and arugula and James tried the pasta with boar ragu – while both dishes were beautiful, they left a bit to be desired) but we were swooning over our gorgeous and delicious cocktails. For the first round, I had a Salty Dog (I loved the salt on the rim and Gemma’s addition of a rosemary garnish) and James drank an Old Fashioned. We both had the seasonal blood orange margaritas for our second round, and we loved them. We also polished off a plate of the fried olives (major yum!) and ate way too much of the freshly baked Gouda-stuffed bread they kept delivering to our table. For dessert, we really enjoyed savoring some fresh, tangy Meyer lemon ice cream.

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The verdict? We would be thrilled to head back to Gemma for cocktails, appetizers, and a little something sweet. The restaurant is pricey so we probably wouldn’t go for another round of entrées, but our friends have raved about meals they had so if you’re interested in going, dinner might be worth checking out! It’s definitely a spot I would be happy to go back to with James or with a group of girlfriends.

Chicken Enchiladas Verdes

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Happy Tuesday! Thank you so much for your kind feedback about the launch of Coffee & Tacos – I’m so grateful that you’re along for the ride.

I’m going to test out a series idea every Tuesday called Taste & Try. Each week I’ll alternate between featuring a recipe and a restaurant, all of which I’ve tasted and tried myself. I love food oh-so-much  that, when dreaming up this new blog format, I knew that I’d need to schedule a weekly post dedicated to two of my very favorite pastimes – tasting food at delicious restaurants (both Dallas-based and beyond) and trying out new recipes (typically with a glass of wine or a fun cocktail in hand).

So, in the spirit of yesterday’s Cinco de Mayo celebrations, the first recipe features a Tex-Mex show-stopper – Chicken Enchiladas Verdes. Mom sent me this recipe, which she tore out of Real Simple Magazine, and already it’s become a Brown family favorite. These aren’t the healthiest treats on the block but James and I made these last week and, despite my constant cravings for them, I resisted sneaking bites straight out of the fridge and we had these for dinner for four whole nights, reducing the suggested number of servings and spreading out our sour cream intake just a bit. We skipped the rice, as the original recipe suggests, and opted for an arugula salad with lemon vinaigrette. I think you could use a rotisserie chicken instead of the bone-in breasts, but I just a little more proud of the dish when I cooked the chicken myself. The enchiladas pair deliciously with margaritas, of course.

Chicken Enchiladas Verdes

Recipe & photo via Real Simple Magazine

Chicken Enchiladas Verdes

Ingredients:

  • 2 pounds bone-in chicken breasts (2 to 3)
  • 1 16-ounce jar salsa verde (we used a spicy salsa because that’s what we enjoy but any kind will do)
  • 1 cup sour cream, plus more for serving
  • 1 1/2 cups frozen corn, thawed
  • 1/2 pound Muenster or Monterey Jack cheese, grated (about 2 cups) (we used Monterey Jack and loved the result)
  • Kosher salt & black pepper
  • 8 6-inch flour tortillas

Directions:

  1. Heat oven to 400 degrees. Place the chicken in a medium saucepan, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; transfer to a plate and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones. Place the meat in a large bowl.
  2. Meanwhile, in a blender, puree the salsa and 1/2 cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining 1/2 cup of sour cream.
  3. Add the corn, 1 cup of cheese, 1/2 cup of the sauce, and 1/2 teaspoon each of salt and pepper to the chicken and combine.
  4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll up the chicken in the tortillas and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes.
  5. Meanwhile, cook the rice according to the package directions. Serve with the enchiladas and sour cream. (And margaritas! On the rocks, with salt.)