Book Signing Event “TEXAS HILL COUNTRY CUISINE” at GauchoGourmet

Wednesday 30th, April 2014 / 19:12 Written by
Book Signing Event “TEXAS HILL COUNTRY CUISINE” at GauchoGourmet

Photo Credit: Jennifer Whitney

GauchoGourmet is Hosting a Book Signing 

“TEXAS HILL COUNTRY CUISINE: Flavors from the Cabernet Grill Texas Wine Country Restaurant”

with Chef Ross Burtwell & Julia Celeste Rosenfeld

 

“What are the hallmarks of Texas Hill Country Cuisine? It is food created by people who understand the importance of combining area-specific, locally grown and produced ingredients – seasonally sourced – and matching it with Texas-grown grapes and locally produced wines. Texas Hill Country Cuisine is the ultimate dining synergy for food and wine lovers.”                                                                         –         from the introduction

book signing

 Renowned Hill Country chef Ross Burtwell and contributing author Julia Celeste Rosenfeld will be at GauchoGourmet, 935 Isom Road, Saturday, May 10, 2014 from 10.30am -1.30pm to sign copies of the newly released cookbook “Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant”.

For the ultimate Mother’s Day present, customers can get their copy signed and dedicated especially to their moms by Chef Burtwell and Julia Celeste Rosenfeld!

The cookbook highlights a number of the dishes that have helped Burtwell define Texas Hill Country Cuisine and its 131 recipes include many of the restaurant’s most popular dishes, as well as dishes Burtwell created for vintner dinners and other special events celebrating Texas food and wine, including: Bacon Wrapped Jalapeño Stuffed Lockhart Quail (recipe featured below).

According to Burtwell, Texas Hill Country Cuisine is rooted in some of the region’s most prevalent culinary influences, including Southern cooking, Mexican and Tex-Mex cuisine, barbecue, Cajun food, and farm-to-table techniques. Yet, it has its own distinctive qualities, merging comfort food sensibilities, bold flavors, and attentiveness to how food and wine complement each other.

But the book is more than a collection of recipes; it also showcases a select number of the wineries, farms, and markets making Fredericksburg an increasingly popular culinary tourism destination, especially for food and wine lovers exploring the nation’s second largest AVA (American Viticultural Area). Some of those tourists stay at Cotton Gin Village, a collection of 19th Century-era log cabins adjoining the restaurant that Burtwell owns and operates.

In addition to signing his book, Chef will be answering questions as well as cooking and sampling Hill Country style featuring some of GauchoGourmet’s products.

Recipe:

Bacon-Wrapped Jalapeño-Stuffed Quail with Rosemary-Raspberry Sauce and Maple-Chipotle Sweet Potato Mash

Recipe reprinted with permission

Ross Burtwell Cabernet Grill Cookbook, 2013. (Jennifer Whitney)

Photo Credit – Jennifer Whitney

Quail is a menu item that defines Texas Hill Country dining. The tender meat has a mild flavor without the gaminess of larger wild fowl. It’s become so popular that it’s being farmed throughout South Texas, and still has a strong hunting tradition from October to February. Unless you’ve harvested your own, you can usually find it in the frozen section of a grocery meat department, already semi-boneless with the tiny ribs removed.

Serves 6

Ingredients:

12 semi-boneless Texas quails

6 small fresh jalapeños, cut in half lengthwise

12 strips apple wood smoked bacon

Kosher salt and freshly ground black pepper

Maple Chipotle Sweet Potato Mash (see recipe)

2 cups Rosemary-Raspberry Sauce, warm (see recipe)

Rosemary sprigs

Preparation:

1. Stuff each quail with a jalapeño half. Wrap quail with a slice of bacon, securing it to the bird with a toothpick. 2. Prepare a grill with mesquite wood, and bring it to medium-high heat. Lightly oil the cooking grate. 3. Season quail with salt and pepper, place it on the grill, and cook for about 5 minutes on each side, until the juices from inside the quail run clear and the bacon begins to crisp up a bit. 4. Remove toothpicks from the quail before assembling the plates.

Dish Assembly:

Place a generous spoonful of Maple-Chipotle Sweet Potato Mash in the center of each serving plate. Make a shallow well in the center of the mashers. Stack two quails in the well. Top birds with a drizzle of Rosemary-Raspberry Sauce; garnish with rosemary sprigs.

Sidebar: If You Can’t Take the Heat

It’s hard to tell which jalapeños are going to be super hot and which aren’t – and just looking at them doesn’t help. So if you want to moderate the bite a bit, and still allow the fruitiness of the pepper to shine through, simply scrape out the seeds and membrane from the cavity of the jalapeño. If you’re particularly sensitive, wear thin rubber gloves when you work with hot peppers and you won’t feel the burn on your fingers either.

Rosemary-Raspberry Sauce

Yield: 2 cups

Ingredients:

2 tablespoons butter or safflower oil

2 small shallots, minced

2 teaspoons fresh rosemary, minced

1 cup veal demi-glace

1 cup Fischer & Wieser Raspberry Chipotle Sauce

Kosher salt and freshly ground black pepper

Preparation:

1. Heat a small saucepan over medium heat and add butter, shallots and rosemary. 2. Cook shallots lightly until they begin to turn translucent. Do not allow them to brown. 3. Stir in demi-glace and Fischer & Wieser Raspberry Chipotle Sauce, stirring gently as you heat the mixture through. Adjust seasoning with salt and pepper.

Maple-Chipotle Sweet Potato Mash

Serves 6 

Ingredients:

3 pounds sweet potatoes, peeled and cubed

⅔ stick butter

¼ cup pure maple syrup

1 tablespoon canned chipotles in adobo, minced

Kosher salt and white pepper

Preparation:

1. Place sweet potatoes in a large saucepan with enough water to cover them. Boil until tender, about 20 – 30 minutes, then drain completely in a colander. 2. Place drained sweet potatoes in a medium-sized bowl while still hot. Mash in butter, syrup and chipotle. 3. Adjust seasoning with salt and white pepper.

Sidebar: Fischer & Wieser of Fredericksburg

I don’t often use prepackaged sauces, but Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce product is so good, I make it an exception. This sauce put the local company on the culinary map in 1997, catapulting them into the standing as  #1 gourmet food company in Texas. They now have more than 70 products – jams, jellies, pasta sauces, salsas, snacks – on store shelves around the country. When you stay at Cotton Gin Village, go down the road to Das Peach Haus (Wieser’s original family fruit stand) for some samples, or visit the big Fischer & Wieser store on Main Street for an even bigger choice.

About Chef Ross Burtwell

chef

Chef Ross Burtwell has spent his career in Texas kitchens – most notably the Cabernet Grill, the Fredericksburg restaurant he’s called home since 2001, developing and refining what he calls Texas Hill Country Cuisine.

With a passion as strong as Ross Burtwell’s, it’s no surprise that the Cabernet Grill had ended up listed among the top 10 restaurants in the country. He has a true dedication to making every customer a happy one.

His desire to create a lasting culinary impression is only underscored by his wish that his dining guests feel at home. So while his food compares to some of the fanciest establishments in the city, the ambiance is as casual and comfortable as your own dining room.

In June of 2002, Ross found the Cotton Gin Village and before he knew it, he had jumped into restaurant ownership and hospitality in one fell swoop. The Cotton Gin Village became his passion and was rated #1 restaurant in the nation by TripAdvisor.com in June, July, and August of 2008.  And it continues to be in the top ten ever since. He created the Texas Wine Maker Vintner Dinner Series and developed the largest “All Texas” wine list in the nation.

About Julia Celeste Rosenfeld

San Antonio-based writer Julia Celeste Rosenfeld, who wrote the book with Burtwell, has been San Antonio Magazine’s dining writer since the publication began in 2005 and the Zagat editor for San Antonio since 2007, and is a regular contributor to airline magazines and online publications covering cuisine-related and cultural topics.

About Jennifer Whitney

Jennifer Whitney, who provided food photography for the book, is an editorial and commercial photographer based in San Antonio, whose clients include the New York Times, the Wall Street Journal, Saveur, National Geographic Travel, and the Cooking Channel.

Texas Hill Country Cuisine will initially be available at the Cabernet Grill – and online at www.cabernetgrill.com — as well as select bookstores, wineries, tasting rooms, and other retailers throughout the Texas Hill Country. Burtwell will also be touring with the book at a series of festivals and tasting events throughout Texas, starting in April 2014.

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