Mac & Cheese recipe from Twang – spices up the Southern comfort classic mac with hints of New Mexican peppers. Photo: Twang, used with permission.
Update: 2/03/2021:
For the Big Game Weekend, Taco Cabana will also offer the new TC Big Game Box for $19.99, which makes it the perfect addition to any Big Game watch party. The TC Big Game Box includes: 2 large cheese quesadillas, 12 chicken flautas and (3) 3.5 oz. containers of queso (no substitutions).
This year, Super Bowl parties may be smaller, but that does not mean the food has to be any less remarkable, which some would argue is the best part of the game. See below for some ideas on where to grab some grub worthy of the big game or DIY snacks courtesy of Twang that would make you the MVP of any Super Bowl watch party. (The Jerk Shack, Taco Cabana, Twang, 2021)
Game-winning meals to go:
The Jerk Shack – The Jerk Shack’s family packs are designed to feed groups of six, making them the perfect option for a small Super Bowl gathering, which is an all too real situation during a pandemic. Guests can order Jerk Ribs, Jerk Tacos, and Jerk Chicken with shareable sides to feed the group. Price: Jerk Ribs with four sharable sides ($55), Jerk Tacos with two sharable sides ($45), Jerk Chicken with three sharable sides ($45)
Taco Cabana In conjunction with the Big Game, Taco Cabana is offering customers a variety of options to celebrate the weekend. Available February 5-7, 2021, offers include: • 10% off Big Game Party Bundles when using code CODE426 o Bundles include the TC Taco Bar for 10, TC Nacho Bar for 10 or the TC Breakfast Taco Box for 10 • $5 Chicken Nachos • $29.99 Gallon Margaritas • Assorted margaritas starting at just $2
ZAS Hatch Chile Mac & Cheese – In this dish creamy cheese and roasted hatch complement each other to turn a classic dish into a new favorite.
Serving Size: 14
Ingredients: •1 lb. uncooked elbow pasta •4 tbs. butter melted •2/3 cup panko breadcrumbs •8 oz. can hatch chilis •3 tbs. flour •3 tbs. butter •3 cup whole milk •2 cup Sharp cheddar Cheese grated •2 cup Mild Cheddar cheese grated •2 cup Colby jack cheese grated •4 tsp. ZAS Hatch Chile Super Seasoning
Instructions: 1. Set oven to 350°F. Cook pasta according to box until al dente 2. In a small bowl toss together melted butter, breadcrumbs, and 2 tsp. ZAS Hatch Chile Super Seasoning and set aside 3. In a medium saucepan melt 3 tbs. butter. Add flour and whisk until roux paste forms. Slowly add milk and whisk until slight boil begins 4. Remove milk mixture from heat and add in all three cheeses and 2 tsp. ZAS Hatch Chile Super Seasoning. Stir until melted. 5. In large bowl pour cheese mixture over cooked drained pasta and stir until combined. 6. Spray a 9X13 cooking pan and fill with macaroni. Sprinkle panko bread crumb mixture on top. 7. Bake for 15 minutes then broil for 2-3. Serve immediately.
Pomegranate Moscow Mule recipe from Twang. Photo: Twang, used with permission.
Twang Partners, Ltd. is a manufacturer of premium flavored salts, seasonings, and more based in San Antonio, Texas. This year, Twang is sharing several festive holiday cocktail recipes and gift giving suggestions to make holiday preparations easy. (Twang, 2020)
In addition to its wide variety of products (Twang-A-Rita, ZAS!, Reserve, Twangerz and Beer Salt) that are available for purchase on the Twang website year round, Twang has a “stocking stuffers” section on their site that makes holiday shopping simple and easy. Twang also has a selection of its products available on Amazon Prime for last minute shoppers. Twang’s products can ship nationwide, making them ideal gifts for cocktail connoisseurs and home chefs.
Regardless of how people celebrate this year, Twang is also sharing some cocktail recipes to help make the season more festive. See below for holiday-themed cocktails from Twang that can be made at home.
Fiesta Corn by Chef Gio Silva, Chef de Cuisine, Grille 254. Photo: La Cantera Resort & Spa, used with permission.
Even though La Cantera Resort & Spa will not be open for Mother’s Day this year, their Chefs are sharing some recipes anyone can make at home. (La Cantera Resort & Spa, 2020)
Fiesta Corn Recipe by Chef Gio Silva – Chef de Cuisine, Grille 254 Ingredients:
4 pieces of corn on the cob
¼ cup mayonnaise
¼ cup sour cream
1 tsp. Valentina hot sauce
1 pinch of salt to taste
1 tbsp. finely chopped cilantro
½ cup cotija cheese or queso fresco
1 tbsp. Tajin or chili powder
1 lime cut in wedges
Directions: Simmer the corn in water for about 30 min or until soft, or grill if you prefer. Mix the rest of ingredients, except the cheese and tajin/chili powder. When corn is done cooking, allow to cool down. Either slice the kernels or leave the cob whole. Mix or cover the corn with the Valentina/mayo mix. Sprinkle with cheese and Tajin.
Goldfish Cheddar Mac and Cheese by Chef Robert Carr – Executive Chef, La Cantera Resort & Spa
Goldfish add a nice crunch to creamy macaroni and cheese, while a mild poblano pepper gives the dish an earthy richness without being too hot for the kids. If you do not want to cook and dice the bacon, bacon bits will work. Ingredients:
½ cup of shredded cheddar
1 roasted and diced poblano chili pepper
½ cup bacon
1 cup crushed cheddar Goldfish
Directions: Prepare the macaroni and cheese according to the instructions. Mix in ¼ cup of the cheddar, ½ cup of the crushed goldfish and the pepper. Top with ¼ cup of cheddar followed by the remaining ½ cup of goldfish and bake at 350 degrees for 10 minutes.
Champagne Margaritas by Chef Gabriela Hinojosa – Chef de Cuisine, SweetFire Kitchen
Champagne Margaritas are so fresh and satisfying and easily adaptable with different fruit purees and garnishes. Ingredients to yield 1 pitcher:
6oz. lime juice
4oz. orange juice
4oz. tequila
1/4 cup sugar
1 bottle (750ml) Champagne
Ice
Directions: Stir the sugar with the lime and orange juices to dissolve. Add the tequila and fill the pitcher with ice. Pour the Champagne over the ice and stir. Serve in Champagne glasses with a slice of fresh mango or orange wheel.
Chef Robert Carr, executive chef at La Cantera Resort & Spa. Photo: La Cantera Resort & Spa, used with permission.
La Cantera Resort & Spa temporarily closed Resort operations on Friday, March 20 due to the COVID-19 pandemic. The Resort continues to monitor information and guidance from a host of sources. With Easter coming up, Chefs Carr, Hinojosa, Silva and Proa at SweetFire Kitchen, Grille 254 and Primero Cantina, La Cantera Resort & Spa, share recipes for Family Easter Feast at Home. (La Cantera Resort & Spa, 2020)
Chef Robert Carr, executive chef, La Cantera Resort & Spa, started his journey to culinary excellence at the age of 13. Inspired by cooking lessons from his grandmother, Chef Carr learned the art of perfectionist, made-from-scratch cooking as a young apprentice under the tutelage of an English chef at the Wichita Country Club in Kansas. Below he shares a recipe that is a family favorite that he will make for his family this Easter.
Warm Butter Mochi
Mochiko Flour
4
cups
Baking Powder
3
t
Granulated Sugar
3
cups
Butter, melted & cooled
1/2
cup
Whole eggs
4
each
Coconut milk
12
oz
Evaporated milk
12
oz
Vanilla extract
2
t
o Combine all dry ingredients together
o Combine all wet ingredients together
o Mix dry mixture into the wet mixture
o Mix until homogeneous. Mix thoroughly
o Pour batter into baking dish and bake for 1 hour at 350 degrees or until cake is golden and just browned
o Serve warm with vanilla ice cream and berries
Gabriela Hinojosa, Chef de Cuisine, SweetFire Kitchen, La Cantera Resort & Spa, grew up in Monterrey, Mexico, spending summers on her grandmother’s farm where she helped pick fresh fruits, vegetables and herbs used for family meals. That experience helped shape her love of cooking, which she pursued at the Culinary Institute of America in Hyde Park, New York and then through an internship under the tutelage of master chef Peter Timmins at The Everglades Club in Palm Beach, Florida. Below Gabriela shares one of her Grandma’s recipes, a popular dessert at most Mexican Family Easter Feasts.
Capirotada (Mexican bread pudding)
7 Bolillo bread slices
1/2 lb. Butter
1/2 cup Raisins
1 ½ cups Milk
1 ½ 5 cup Piloncillo (Mexican brown sugar cone)
2 Cloves
1 Cinnamon stick
½ cup Panela cheese
½ cup Peanuts
½ cup Coconut flakes
Preheat oven 350F
In a pot place milk, piloncillo, cinnamon stick and cloves to make a caramel
While making caramel
Slice bolillo and start toasting with butter until golden brown
Start assembling bread on a deep oven pot- slices of bread- some caramel peanuts, cheese, raisins, and coconut flakes – another layer of bread and repeat process until all ingredients are used
Make sure you use enough garnish on top, then cover with foil and bake for 45 minutes. Serve warm and enjoy.
Giovanni Silva, Chef de Cuisine, Grille 254, La Cantera Resort & Spa, grew up working at his parents’ restaurant in Mexico. He went to culinary schools in Colorado and California and finished formal training at Colegio Gastgronomico de Guadalajara in Mexico. Silva then embarked on his cooking career on the ocean, working first as a chef on a Royal Caribbean cruise ship and later as chef de cuisine for an Italian specialty restaurant on a Holland America ship. Below, Chef Gio shares one of his Mother’s favorite vegetarian dishes.
Potato cakes with cabbage and carrot salad
Ingredients Potato pancakes:
4 Idaho potatoes
1 egg
1 cup flour divided in two
¼ cup Canola oil
Pinch of Salt and pepper to taste
Boil the potatoes in water until tender, about 45 minutes
Once soft and cooled, peel and mash; then season with salt and pepper
Add the egg and half of the flour until it forms a moldable paste
Heat half of the oil in a sauté pan at medium heat
Form little discs of potato paste and dust them with the rest of the flour
Pan fry in the heated oil until golden brown
Ingredients for salad:
¼ head of green cabbage sliced thinly
1 carrot sliced thinly
½ yellow onion sliced thinly
2 tbsp mayo
1 tbsp sour cream
1 tsp mustard
Pinch of Salt and pepper to taste
Mix all ingredients, season with salt and pepper and refrigerate for one hour.
Abraham Proa, Chef de Cuisine, Primero Cantina, La Cantera Resort & Spa, spent time under the mentorship of famed Chef Andrew Weismann at both Signature at La Cantera Resort and Spa and at the former Il Sogno at The Pearl before taking on his current role heading Primero Cantina. The Mexico native said he did not see becoming a chef as a career until the restaurant boom of the 2000s, when he recognized the opportunity. He moved to Las Vegas and worked at the French restaurant at The Cosmopolitan when it was named the Best Restaurant in Las Vegas. Below Proa shares one of his family’s favorite Easter recipes.
Migas Casserole
8 Large eggs
¼ cup Milk or half-and-half
1 tsp Kosher salt
½ tsp Black pepper
⅓ cup Canola oil
4 Corn tortillas cut in trips or triangles
½ Medium yellow onion, diced
4 Jalapeño peppers, seeded and diced
1 cup Shredded cheddar or Monterey jack cheese
1½ cup Salsa, for topping
¼ cup Cilantro, for garnish
In a bowl, whisk eggs with milk. Stir in the salt and pepper.
In a large iron skillet, beat up oil on medium high, and place tortilla strips into the skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper towel lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
Add the onions and jalapeno to the pan and cook for a couple of minutes.
Add the egg mixture and tortilla strips to the skillet and let the eggs sit for about one minute or until set on the bottom and then gently stir. Sprinkle cheese on top of eggs and continue to cook until melted.
Top eggs with salsa and cilantro. Serve with flour tortillas and refried beans.
Love Potion with Twang-A-Rita Golden Roar. Photo: Twang, used with permission.
Valentine’s Day is Thursday February 14 and nothing goes better with romance than cocktail drinks. These last-minute recipes from the good folks at Twang guarantee that anyone can create colorful cocktails with red and pink hues in the comfort of their own homes. They include various regional spirits like Deep Eddy Vodka, Seer Sucker Gin and Dulce Vida Tequila. Twang is a family-owned and operated creator and manufacturer of premium-flavored salts, sugars and seasonings based in Texas. Twang’s product lines include Twang-A-Rita, Beer Salt and more designed to easily add flavor to drinks and elevate at-home alcoholic beverages to cocktail bar status. Twang’s products are available throughout the country in 46 states, in grocery stores, convenience stores and online. (Twang, 2019)
Love Potion with Twang-A-Rita Golden Roar Ingredients:
• Twang-A-Rita Golden Roar
• 1 oz green apple liqueur
• 1 oz Deep Eddy Peach Vodka
• 4 oz cranberry juice
• Orange wedge, for garnish Directions:
1. Run a lime along the edge of a highball glass and rim with Twang-A-Rita Golden Roar
2. Pour the liqueur and vodka into a highball glass filled with ice
3. Top with cranberry juice and stir
4. Garnish with orange wedge
Raspberry Gin Fizz with Twang-A-Rita Unwind Lime Ingredients:
• Twang-A-Rita Unwind Lime
• ½ cup fresh raspberries
• ½ oz. lime juice
• 1 oz. Seersucker Original Southern Style Gin
• ½ oz. simple syrup
• Topo Chico Directions:
1. Run a lime along the edge of a highball glass and rim with Twang-A-Rita Unwind Lime
2. In a cocktail shaker, muddle raspberries in lime juice
3. Add gin and simple syrup and half a cup of ice and shake
4. Strain into a rocks glass and top with Topo Chico.
5. Garnish with lime wedge.
Galentine’s Day Pink Drink with Twang-A-Rita Citrusplash Ingredients:
• Twang-A-Rita Citrusplash
• 4 oz. Strawberry lemonade
• 1 oz. lemon juice
• 1 oz. Dulce Vida Tequila
• 1 oz. triple sec Directions:
1. Run a lemon along the edge of a highball glass and rim with Twang-A-Rita Citrusplash
2. Add ice, strawberry lemonade, lemon juice, triple sec and tequila. Stir to combine.
3. Garnish with lemon wedge.
Spicy Street Corn Dip recipe courtesy of Twang. Photo: Twang, used with permission.
Twang has recipes perfect for Super Bowl Sunday that make snacks tasty and easy for hosts/hostesses to prepare or for guests bring for Super Bowl watch parties. Watching the Super Bowl goes hand in hand with snacking and Twang, the family-owned and operated creator and manufacturer of premium-flavored salts and sugars based in San Antonio, makes seasonings designed to spruce up favorite snacks. ZAS! is a super seasoning line of blends that enhance the natural flavor of food and each is inspired by flavors from around the world. ZAS! is sure to add an extra kick to salsas and dips and take Super Bowl snacking to the next level. ZAS! is available for purchase online and through Amazon. (Twang, 2019)
Spicy Street Corn Dip
Ingredients:
3 ears of corn
2 T butter, melted
1 T ZAS! Chili Lime
16 oz. cream cheese, softened
2 ½ cups Cheddar cheese, shredded, divided
4 oz. Cotija cheese (or queso fresco), crumbled
½ cup sour cream
2 T hot sauce
½ cup red onion, diced
1 T jalapeno, minced
2 cloves garlic, minced
1 ea. Lime juice
Cilantro and crema for garnish, if desired.
Instructions:
1. Cook corn as desired (grill, roast, boil, etc.). Cut the kernels off the cob and place in a large mixing bowl.
2. Add butter, ZAS! Chili Lime, cream cheese, 1 ½ cups cheddar cheese, cotija cheese, sour cream, hot sauce, red onion, jalapeno, garlic and lime juice. Mix until well combined.
3. Transfer to an oven-safe skillet or baking dish and sprinkle with remaining 1 cup of cheddar cheese. Bake for 20 minutes and garnish with cilantro and a drizzle of crema, if desired.
Tip: Serve warm with tortilla chips.
ZAS! Hatch Chile Mac & Cheese
In this dish, creamy cheese and roasted hatch complement each other to turn a classic dish into a new favorite.
Ingredients:
• 1 lb. uncooked elbow pasta
• 4 tbsp. butter melted
• 2/3 cup panko bread crumbs
• 8 oz can hatch chilis
• 3 tbsp flour
• 3 tbsp butter
• 3 cup Whole milk
• 2 cup Sharp cheddar Cheese grated
• 2 cup Mild Cheddar cheese grated
• 2 cup Colby jack cheese grated
• 4 tsp ZAS! Hatch Chile Super Seasoning
Instructions:
1.Set oven to 350°F. Cook pasta according to box until al dente.
2.In a small bowl toss together melted butter, bread crumbs and 2 tsp ZAS! Hatch Chile Super Seasoning and set aside.
3.In a medium saucepan melt 3 tbsp. butter. Add flour and whisk until roux paste forms. Slowly add milk and whisk until slight boil begins.
4.Remove milk mixture from heat, add in all three cheeses and 2 tsp ZAS! Hatch Chile Super Seasoning. Stir until melted.
5.In large bowl pour cheese mixture over cooked drained pasta and stir until combined.
6.Spray a 9X13 cooking pan and fill with macaroni. Sprinkle panko bread crumb mixture on top.
7.Bake for 15 minutes then broil for 2-3. Serve immediately.
Buddy V’s Italian Birthday Cake. Photo: Buddy V’s Ristorante, used with permission.
The month of September is fast approaching and what better way to celebrate that special day than with cake. As San Antonians get ready to celebrate, TLC’s ‘Cake Boss’ Buddy Valastro, from Buddy V’s Ristorante, located at The Shops at La Cantera is graciously sharing the secret recipe for the much loved Italian Birthday Cake. (Buddy V’s Ristorante, 2018)
Method:
1.Brush sponge with simple syrup. Then spread cannoli cream.
2.Place second layer of sponge and brush with simple syrup. Then spread chocolate pastry cream.
3.Place third layer of sponge and brush with simple syrup. Using a spatula, smooth chocolate pastry cream on the sides of the cake. Then smooth whipped cream on top of the cake.
4.Coat the sides of the cake with toasted almonds.
5.With the star tip in a piping bag, pipe a border around the top and bottom of the cake.
Sponge Cake Method:
1.Whip water, oil, vanilla extract, yolks and dry ingredients until double in size.
2.Whip egg whites and sugar until stiff peak and fold into mixture.
3.Spray pan and put parchment.
4.Bake at 325 degrees F until it springs back.
Rum Simple Syrup Ingredients:
•985 grams sugar
•985 grams water
•1 cup rum
Rum Simple Syrup Method:
1.Boil sugar and water until sugar has dissolved.
2.Add rum.
3.Cool in ice bath.
Cannoli Cream Ingredients:
•2 lbs. Impastata
•1 lb. Ricotta, tub
•2 drops cinnamon oil
•8 oz. sugar
•4 oz. cocoa drops
Cannoli Cream Method:
1.In electric mixer with paddle attachment, beat both cheeses and sugar.
2.Add oil.
3.Lastly, add cocoa drops and taste the cream.
Chocolate Pastry Cream Method:
1.Combine Half & Half, sugar, vanilla and salt in a pot. Bring to a boil.
2.In a bowl, combine yolks, cocoa powder and cornstarch.
3.Temper the milk mixture into yolk mixture.
4.Put back onto heat and with a hand blender, mix until thick.
5.Add butter.
6.Strain and cool in ice bath.
Twang products can be used to make the perfect michelada for National Michelada Day. Photo: Jacquline Fierro, used with permission.
A michelada is defined as a Mexican cerveza preparada made with beer, lime juice and assorted sauces, spices and peppers and served in a chilled, salt-rimmed glass. Thursday July 12 is National Michelada Day, a day dedicated to sipping on the popular Mexican beer cocktail. Twang is a family-owned and operated creator and manufacturer of premium-flavored salts, sugars and seasonings based in San Antonio, Texas. ZAS! products are available throughout the country in 46 states, in grocery stores, convenience stores and online.
Their products feature salts and seasonings, including Beer Salt, and are designed to easily add flavor to drinks and elevate home-made alcoholic beverages to cocktail bar status. Twang Clamato Salt and Michelada Beer Salt are two products specifically designed to pair with the michelada, the spicy, tomato lime mix introduced to by Mexico, which has since become a staple throughout South Texas where the family behind Twang is based. While Micheladas originated in Mexico, their fun, zesty style has reached spicy drink lovers across the country. (Twang, 2018)
Recipes:
Twang Classic Michelada w/ Michelada Beer Salt:
Michelada Beer Salt
1 Lime
4 oz Clamato Mix
1 Dash Worcestershire
2 Dashes Tabasco
1 12oz Beer
Ice (as needed)
1 Lime Wedge Garnish
Rim a glass with Michelada Beer Salt. In a shaker with ice combine, lime juice, clamato, Worcestershire sauce and hot sauce; shake well to chill. Pour in class with ice; fill with beer. Add lime wedge for garnish.
Twang Classic Michelada w/ Clamato Salt:
Clamato Salt
1 Lime
4 oz Clamato Mix
1 Dash Worcestershire
2 Dashes Tabasco
1 12oz Beer
Ice (as needed)
1 Lime Wedge Garnish
Rim a glass with Clamato Salt. In a shaker with ice combine, lime juice, clamato, Worcestershire sauce and hot sauce; shake well to chill. Pour in class with ice; fill with beer. Add lime wedge for garnish.
Mango Chili Shrimp Ceviche perfect for grilling season. Photo: Twang, used with permission.
The weather is getting warmer, which means Memorial Day and summer are right around the corner and with it, grilling season. With Latin roots and the Mexican tradition of adding citrus + salt to foods as the inspiration for many of their products, ZAS! has recipes to bring out the flavor in summer grilling. Each ZAS! blend has been designed to pair as a marinade with certain meats and veggies. The line of premium blends brings flavors from around the world to a backyard grill, with tastes reminiscent of a street vendor in Mexico City or a mango grove in India. Twang is a family-owned and operated creator and manufacturer of premium-flavored salts, sugars and seasonings based in San Antonio, Texas. ZAS! products are available throughout the country in 46 states, in grocery stores, convenience stores and online. (Twang, 2018)
Mango Chili Shrimp Ceviche
All ceviche is tasty, but this version kicks it up a notch with the added tropical and spicy flavor of Mango Chili.
Serving Size: 4
Ingredients:
12 medium raw shrimp, cleaned and chopped
¼ cup of fresh lime juice
1 small mango, peeled and chopped
1 small avocado, cut into chunks
1 red onion, finely chopped
¼ cup of fresh cilantro, chopped
1 tomato, chopped
1 jalapeno, seeded and finely chopped
ZAS! Mango Chili Super-Seasoning
Instructions:
Toss the shrimp in the lime juice enough to cover all the shrimp. Let sit for 12-20 minutes.
Once the shrimp is opaque, add the mango, avocado, tomato, red onion, jalapeno and cilantro. Toss to combine all ingredients. Add more lime juice and let it sit in the refrigerator for another 15 minutes.
Remove and sprinkle on the ZAS! Mango Chili Super-Seasoning before eating.
SA Examiner 