Saturday, October 13, 2012

I'll Admit I'm an Addict - Da Bomb Ghost Pepper Salsa

I'll Admit I'm an Addict - Da Bomb Ghost Pepper Salsa

Ingredients
Tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, habanero peppers, tomato paste, green chiles (green chiles, salt, citric acid), jalapeno peppers, naga jolokia powder, salt, spices, garlic powder, onion powder, apple cider vinegar, black pepper.

A friend dropped off the 15.5 oz. bottle last week to see if it would burn me down and shut my mouth, but I've ended up starting my day with this juice - a sure sign of the hold it now has on me. Disconcertingly, I go to bed with this bottle on my mind, and wake up in the same state - yes, this stuff is for BREAKFAST. A full, well rounded salsa, with the perfect mix of tomatoes and vinegar, then that distinctive SEAR of GHOST PEPPER. You won't be able to stop, so use at your own risk.

Wednesday, October 10, 2012

Fred's Texas Bait Shack

From the Forth Worth Business Press:

Celestina Blok

10/5/2012 3:31:00 PM
New Clearfork Food Park will host Fred's Texas Bait Shack

Special to the Business Press

With a name like Bait Shack, we were hoping chuck wagon chef Terry Chandler, owner of Fred’s Texas Cafe, might be diving into seafood. But for now, the new Fred’s Texas Bait Shack will simply serve as an outpost for “cold-ass beer” and will anchor the new Clearfork Food Park, which was scheduled to open around mid-November.

The park was previously called Colonial Food Park during its planning stages, but owner Kendall Carew, a 2012 Texas Christian University general studies grad, decided to change the name to better describe the park location, which will be right along the Trinity River trail at 1541 Merrimac Circle, east of South University Drive and the popular Woodshed  Smokehouse.

“We’ll serve lunch and dinner and host happy hours,” said Carew. “We’ve seen the success of Woodshed and we’ll have a bit of a different business model. We’re in a great neighborhood and directly on the trail.”

Construction will begin soon on the covered patio and Fred’s Texas Bait Shack bar, which will server only beer to start, and possibly in minnow buckets. Patrons of “The Fort” at Fred’s Texas Cafe on Currie Street, which is undergoing renovations, will recognize the patio’s former picnic tables at the new park, graffiti and all. The Fred’s Truck Wagon mobile kitchen will be on site during most of the open hours, along with seven to nine more food trucks and trailers. Bike racks will allow cyclists to park and grab a bite.

Thursday, September 20, 2012