Square Mobile Card Reader
Cash is no longer king when it comes to dining mobile. Having a Square card reader allows vendors to swipe cards for payment and send receipts wirelessly once the transaction is complete. The Square is sent to business owners for free and for a small fee on transactions vendors can swipe away and collect mobile payments. The Square hooks up to the headphone port of your smart phone and uses data or wireless internet to perform all functions. The accompanying app is available or free in the Google Play Store and iTunes App Store.

Apple Pay and Android Wallet
Just when we had mobile payments down, wearable tech and mobile payments have shifted the tides once more. With these apps patrons can pay with their tech wearable devices like the Apple iWatch or their Smartphone and connects their bank accounts to their mobile devices. Patrons with a flick of their wrists can pay for goods and services but accepting payments this way take slight augmentations to standard card readers and scanners. Apple Pay is available for Apple iPhones and Apple devices. Android Wallet is available for Android phones and devices.

Intocircuit Power Castle Battery Pack
Keeping mobile devices charged is very important for mobile vendors and patrons. Keep your phone’s battery above 1%. The Intocircuit has 2 USB ports that can charge two devices and has a portable design to let you charge up on the go without bringing adapters and having to free up electrical outlet space to keep phones and tablets charged. Portable, lightweight and easy to carry, this device is a great addition your smartphone’s accessories list.

Somabar Robotic Bartender
The Somabar is like a Keurig coffee machine for cocktails. The device houses SomaPods that can be filled with spirits, mixers and juices and dispensed into the vessel of choice. The device has an accompanying app that has programmable recipes for the Somabar and with the right combination of ingredients and recipes a single serving of the cocktail will be mixed and poured. The app and device communicate with each other via wireless internet and the device is countertop friendly. Programmable, robotic and very nifty, the Somabar is the device bringing cocktail craft into the future.

San Antonio has an up and coming food truck scene that is vibrant, delicious and exciting. Despite early criticism for being a little late to the game, behind Dallas and Austin, San Antonio has more than made up for it. San Antonio has some of the easiest food vendor laws to navigate, helping vendors set up shop quicker and more efficiently. San Antonio has also put in a great deal of effort into partnering with parks and food trucks to keep the city’s foodies fed. Here’s your ultimate guide to Food Trucking in San Antonio.

How to Spot a Food Truck:
New to the food truck scene? Not sure how to keep up with a treasured favorite truck? Social media is the key to success in food truck navigation. Trucks often are very socially active; posting their schedules, menus, specials and locations on Facebook, Twitter and Instagram. For trucks that aren’t as socially active, there is also The San Antonio Food Truck Association (SAFTA). SAFTA is dedicated to keeping food truck fans in the know by posting the locations and times of their partnering food trucks. Most food trucks however, handle their own social media, and those accounts act as a way to communicate and share what’s going on behind the griddle. Most food truck vendors are very social indeed. Did you like a dish? Take a picture and thank the truck’s crew, you’ll likely get a thanks from the chef.

Where to Dine:
Now that you’ve settled on a new food truck or tracked down a favorite, the question is: where to eat? San Antonio food trucks have plenty of places to nosh on food truck fare, but there are a few exceptional places to dine.

Travis Park: Travis Park has been newly renovated and has refreshed its green space, adding new shaded chairs and tables. The city has also partnered with local food trucks to promise that there will be trucks every day of the week for a far superior work lunch.

North Main and Main Plaza: To satisfy the hunger of downtown denizens, Main Street also often hosts food trucks during the week for lunch. The historic courtyard or the Frost Building provide a great backdrop for your food truck lunch.

Alamo Eat Street Bar: For late night foodies, the Alamo Eat Street Bar is a delicious haven for trucks and a drink. Trucks line up usually later on in the evening and on weekends to satisfy the tastes of the late night crowd.

The Block: Going to UTSA has one additional perk; there are often food trucks on campus and ready to serve up tasty food to busy college students. The downtown UTSA campus often plays host to food trucks to keep students well-fed and provide a much needed break from studying.

Boardwalk on Bulverde: The city’s first park just for food trucks. This open air food truck park hosts trucks starting from 6:00pm to 10:00pm Friday night and 12:00pm to 10:00pm Saturday. Alcohol is bring your own, except for special events, and about ten trucks per night set up shop at this park in North San Antonio.

Types of Trucks:
There are nearly endless types of food trucks in San Antonio. Seafood, tacos, Mediterranean, BBQ, burritos, burgers, coffee and did I mention that there’s a cupcake truck? There’s a truck for everyone when it comes to the San Antonio food truck scene. San Antonio is by nature a city of vendors and people on the move, so food trucks were a natural addition to the dining scene. Many food trucks are mobile versions of established anchor stores like Teka Molino and Cheesy Jane’s. Some are newcomers to the food scene and are hoping for the pride of an anchor store like Duke’s Seafood and Vietnamese Cuisine. Many are backed by famous chefs like the Duk Truck, which is the brainchild of Chef Jason Dady. Some food trucks hook up with other local establishments like the partnership between SoHo Wine Bar and Say.She.Ate, a delicious new American food truck that brings delicious food to bar patrons.

The San Antonio food truck scene is ever-changing and growing. Trucks come and go and change out their menus and swap chefs. The truck scene however can only go up and the results so far have been incredibly tasty, full of duck fat fries and cupcakes on the go. With the number of trucks increasing steadily, the city can only look forward to a more delicious mobile food future ahead.

Now that summer has heated up, it’s a good time to refresh some of your favorite cocktails with the fresh seasonal produce that have shown up in abundance with the warmer weather. Changing out some fruit flavors in cocktail craft promotes not just creativity but sustainability. Seasonal produce is at its best when in season and at peak flavor and can often be found locally and more economically. These additions can fit nearly anywhere in your cocktail recipe book or can be an on the fly improvisation to expand the palate and try something new.
There’s something inherently summery about tropical fruits. We associate the warmer seasons with pineapples and coconuts, and both are very delicious as a base for many cocktails… including the Pina Colada and Mai Tai. There are however more exotic fruits that are tropical and delicious. The lychee fruit is common to parts of Asia and has a neutral but sweet flavor. As a juice or puree, it makes a great partner in mojito recipes and fizz recipes. Passion fruit or lillikoi has a luscious flavor and the puree makes a great base for mimosas and other sparkling cocktails. Pineapple hasn’t been left out; it is sweetest at this time of year and is great muddled in a mint julep or mojito. Pineapple juice can be added to sangria and adds color and flavor to many juice based cocktails. Coconuts are more than just destined for Pina Coladas, coconut milk can be a substitute for heavy cream in some cocktails and coconut water can have other cocktails built upon it as a base for a subtle tropical flavor. Kiwis are also in season and they make a fruity addition to lime-based cocktails and add a lovely color to drinks.
Summer also means berries for most of the world and while throwing a strawberry in as a garnish can suffice for some, berries are complex and versatile. Strawberries as an infused vodka can make a light summery, easier to sip libation and with mint it is simply divine. Blueberries added to a lemony cocktail add depth and a bit of tartness. Raspberries and mint are also good partners and can be delicious in sparkling wine. Blackberries muddled in make a great smash for a julep or even an inventive fizz. Cherries are a tart and yet sweet juice and can add natural color and flavor to sparkling cocktails.
Summer doesn’t just mean tropical fruits and berries, certain vegetables and other fruits have come into season and they can be added to your cocktail recipe book. Cucumbers and gin together make a delicious Tom Collins, and super sweet tomatoes are great for Bloody Mary recipes. Mint adds a refreshing flavor to many of the cocktails mentioned above and is a classic cocktail ingredient that can stand to branch out into other drink types. Watermelon is a classic flavor of summer and with tequila or white rum can become a tasty libation and refreshing cooler. Working with summer produce is taking the best and brightest of what’s available and using their peak flavors to chill, refresh or just enjoy.

Austin’s a great food city, there’s no denying it. Austin’s a city of food rebels and dedicated locavores that want to know where their food came from, to ensure the best taste and sustainability. Global flavors and a desire to cook and make whatever a chef wants rules Austin’s food scene, so it was no surprise that they were an early adopter of the mobile food revolution in the state. As a matter of fact, Austin was one of the first Texas cities to move legislation and pave the way for restaurateurs and foodies alike to set up shop and serve great food on the go. We’re going to help you decode, find and enjoy some of Austin’s tastiest food trucks and trailers.

How to Find:
Austin’s food trucks are very socially active. Follow and keep up with already established favorites on Facebook, Twitter and Instagram to keep up to date on menu changes and locations. Social media is very important to Austin mobile eating, so take a picture of your meal. Ask a question on Facebook or Twitter, you’ll likely get a pretty quick and personal response from the crew of the truck or trailer. For finding new trucks, publications are very important. Austin’s a foodie city and many national and international magazines have written and talked about where to find the best mobile grub in the city from Food and Wine to Food Network Magazine and local magazines and newspapers, all of which can fill you in on events and sites where food trucks are likely to be parked, not to mention any foodie festivals or events going on that may have slipped the national press’ attention. Word of mouth is also very important; locals love sharing their favorite food truck finds and are more than happy to tell you all about it if you ask.

Where to Find Trucks:
Austin’s scene can be a little tricky to navigate and some of the food trucks are somewhat hard to find. Luckily, Austin has more dedicated space for trailers and trucks to park and serve their guests. Here’s a roundup of a few notable locations.

Downtown: Downtown’s usually buzzing with food trucks that cater to locals and tourists alike. During special events like SXSW and Austin City Limits (ACL), these trucks can be all over the place, so be sure to check Twitter or Facebook to pin down exact locations. Usually downtown hot spots are off Congress and down the very famous 6th Street.

Universities and Malls: Austin’s a college town and many trucks will post up for the day by universities to keep students well-fed. St. Edward’s University sometimes has trucks nearby and the University of Texas at Austin has trucks posted sometimes. These trucks aren’t just there to serve students, so if you’re in the neighborhood, check them out. Malls and shopping areas often have food trucks as well in Austin; The Dominion is a great example. These can be on a case by case basis, so keep an eye on your favorite truck’s social media to see what locations they’ll be visiting.

Surrounding Areas: Some Austin food trucks travel! Some head out to Bee Cave and out past Georgetown. The range of Austin food trucks is absolutely worth mentioning because it means that some trucks may be willing to travel a little out of range for company functions or fundraisers. Some Austin food trucks have even been spotted in New Braunfels, Pflugerville and San Marcos.

Trailer and Food Truck Parks: Most of Austin’s mobile food comes from trailers not trucks. A few dedicated locations serve as concrete or impromptu hitches for food trailers and trucks to serve hungry patrons. The South Austin Trailer Park and Eatery is one very famous one, and hosts trailers and trucks for lunch and dinner to keep Austin locals and tourists well fed.

Types of Trucks:
Austin has a huge variety of great food trucks, and they are all delicious. The types are incredibly varied: doughnuts, cupcakes, great BBQ, fusion, Asian, tacos and yes, a lobster truck… even a truck dedicated to pomme frites (a very fancy and very tasty French fry truck). Some are beloved chains like Torchy’s Tacos and others have great celebrity behind them like East Side King, the brain child of Top Chef (season 9) winner Paul Qui. Some trucks have brick and mortar locations like The Peached Tortilla, while others are just foodie greats that can sling delicious eats from the back of a truck or trailer.

Austin has a diverse and passionate mobile food scene that has kept tourists and locals stuffed and coming back for more. The trucks are also very convenient when visiting for bigger events in Austin, letting you enjoy delicious food while waiting for your favorite artist to take the stage or for the next big event. Austin’s a fun foodie city and it makes sense that some of the best eats are available to take on the go, giving you more time to check out the great concerts and nightlife.

Bisque
a thick, rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

Bouillabaisse
a highly seasoned seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Broth & Bouillon (Stock)
a strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

Chowder
a thick, chunky soup or stew usually containing seafood, potatoes, and milk or cream. The word ‘chowder’ comes from the French word cauldron, which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.

Consomme
a clear soup made of strained meat or vegetable broth, served hot or as a cold jelly.

Court Bouillon
a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for fish, seafood or vegetables.

Cream soups
soups that are thickened with a white sauce.

Gazpacho
an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also may be served ‘chunky-style.’

Gumbo
a Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians) and/or roux (from the French). Gumbo is a thick, robust soup with hundreds of variations including chicken and sausage gumbo, shrimp and okra gumbo, oyster gumbo and seafood gumbo.

Minestrone
a thick soup of Italian origin containing assorted vegetables, peas and beans, pasta (such as vermicelli or macaroni) and herbs in a meat or vegetable broth.

Stew
a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

How to Remove Fat from Soup…

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

<> Use a large spoon to skim the fat off soup as it simmers.

<> While cooking soup, place the pot slightly to one side of the burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.

<> A leaf of lettuce dropped in a pot of soup will absorb grease from the top.

<> To remove the last spots of fat floating on the surface, drag a clean, unprinted paper towel across the top. It will oak up most of the remaining oil.

<> Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.

<> When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.

If the Soup is too Salty…

Try one of the following methods to correct over-salting:

(1) Add a whole, peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato – it is perfectly good for later use in another recipe.)

(2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.

To Thicken Soup…

The best method of thickening most soups and stews is to remove some of the cooked vegetables, puree them in a blender, and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup, try one of the following thickening techniques:

<> Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.

<> A roux of butter and flour may also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.

<> Cream is another alternative to not only thicken, but add a luxurious richness to soups.

<> A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.

Freezing and Reheating Soup...

Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.

<> Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.

<> Freezing cream-based soups may cause separation. If the soup does separate while reheating, whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.

<> Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.

<> To avoid overcooking starchy ingredients like potatoes, pasta and rice, heat thawed soup only long enough to warm throughout.

Miscellaneous Soup Making Tips and Info…

<> If the soup is not intended as the main course, count on one quart of soup to serve six adults. As a main dish, plan on two servings per quart.

<> A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

<> Ideally, cold soups should be served in chilled dishes.

<> Adjust seasonings of cold soups just before serving. Chilled foods tend to dull the taste buds and will require more seasoning than hot soups.

<> Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

<> Savory soups and stews always taste better if made a day or two in advance, refrigerated and then reheated just prior to serving.

<> Wine is a wonderful flavor addition to soups and stews. When using wine in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

<> Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

<> Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews.

<> Since liquids boil at a lower temperature at high altitudes, cooking time may need to be extended at altitudes above 2500 feet.

<> Soups and stews should only simmer while cooking, ‘never’ brought to a hard boil.

“Is it soup, yet?”

Naturally, the best soups are made with a base of homemade broth and fresh ingredients, but this method can be very time-consuming and labor intensive. If you like, time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product.

Remember, there are no really good ‘quick’ soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.

Copyright ©2005 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at: http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

Children’s Shelter

ChildSafe

HeartGift San Antonio

Transplants for Children

Restaurant Week is our celebration of amazing San Antonio restaurants – and your chance to try out one, two or many more of those restaurants that you’ve always wanted to try or to visit an old favorite.

Participating restaurants will offer a prix-fixe menu – encompassing a three-course lunch and dinner for two different tiers:

Tier 1: $15 lunch and $35 dinner.

Tier 2: $10 lunch and $25 dinner

Reservations are not required to participate – but, are a good idea – and can be booked directly with the restaurants.

San Antonio Restaurant Week benefits Culinaria, so your dining experience during Restaurant Week will be a charitable one. With each meal ordered specifically for San Antonio Restaurant Week, restaurants will donate $1 for lunch and $2 for dinner to Culinaria and the programs it supports.

Culinaria is a not-for-profit organization dedicated to benefiting the San Antonio community and promoting San Antonio as an ideal wine and food destination. By way of providing culinary scholarships and aid to San Antonio’s chefs enduring personal hardships through our Chefs 4 Chefs programs, Culinaria has long promoted its support of the community. Culinaria is ever-growing and trying to find new ways to enrich San Antonio, and its next big endeavor in aiding the San Antonio community will take form in the Culinaria Urban Farm. The purpose of the Urban Farm will be to hone in on true nutritional values and education to promote a farm-to-table diet.

Details on all of the participating restaurants will be posted regularly!

**If you do not see a particular menu posted at this time, please note that some chefs elect to use seasonal items. We will continue to post menus as soon as they have been finalized.**

There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled…to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way – oven roasted.

Basic Technique for Roasting a Turkey…

1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead…it will take approximately 3 days for a 20 pound turkey to defrost.

2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled ‘How Much Turkey is Enough?’

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit — carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See ‘How to Truss a Turkey’ below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey ‘breast-down’ on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to ‘peek’ inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.

10. After checking for doneness (see ‘When is the Turkey Done?’ guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it ‘rest’ for approximately 15 minutes before carving (see tips on ‘How to Carve a Turkey’ below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:
• 10 pound turkey for 6 people
• 12 pound turkey for 8 people
• 15 pound turkey for 10 people
• 18 pound turkey for 12 people
• 21 pound turkey for 14 people
• 24 pound turkey for 16 people
<> If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights.

<> If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey…

To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher’s string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gently pull the string up the sides…then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

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When is the Turkey Done?

<> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) — water’s boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

<> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

<> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:
• Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).
• Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).
<> If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C).

<> If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

<> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.)

<> Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

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How to Carve a Turkey…

To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.)

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So, there you have it…everything you need to know about successfully roasting a turkey.

As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is.

Just remember one thing – serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season – it’s wonderful anytime of the year.

Copyright ©2005 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at: http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visithttp://www.bedrockpress.com/subscribe.html to subscribe.

In the mid 60’s, a lot happened in San Antonio. It’s been said that ‘HemisFair’, the International World’s Fair of 1968 was the definitive event that put San Antonio on the map and on the way to becoming the major city it is today. It was during that time that a large portion of what is now known as ’The Riverwalk’, was developed; along with many other downtown buildings which in turn also became integral landmarks of the skyline. The Tower of the Americas was raised then and in order to accommodate the 6.3 million visitors that converged on our city from all corners of the planet, several hotels were built, including the first of what would become a major chain: ‘La Quinta’. The river fronted Palacio del Rio which was built in a record 202 working days, (a record of modular construction) was also completed on April 1st 1968.

All over town, other changes occurred as well. Immediately south of downtown, the urban renewal was more subtle, yet in that same year, in a neighborhood now referred to as SouthTown, a new restaurant was born.

The brainchild of Maria and Julian Treviño, El Mirador restaurant opened at its original location at the corner of Presa St. and Cesar Chavez Blvd. (formerly known as Durango Blvd.). With Hemisfair right around the corner, the enterprising couple figured there would be a built-in market to offer typical Mexican fare to the influx of hungry visitors from around the globe. Their forecast proved accurate and El Mirador was a hit from the beginning.

Julian’s experienced as a butcher came in handy. His wife Maria had already began to spread her entrepreneurial wings. She was known to have sold her homemade tortillas at La Villita on a regular basis. The couple’s skill set combination and work ethics would soon help to make ‘El Mirador’ a favorite eatery for visitors and locals alike. Within a decade, the restaurant was thriving. Having outgrown the space at its original location, the Treviño’s moved it to 722 South St. Mary’s, just one block down the street, where it continued to prosper. As a coincidental footnote, Maria Treviño was know to her staff as ‘Doña Mari’ and to her clientele, simply as Mary and the street where her restaurant is located is called St. Mary’s St.

The restaurant business is not for the faint-hearted. It requires dedication and nearly constant attention. Founder Julian Treviño died in 1998 followed by his wife Maria’s departure in February 2013. In a San Antonio Express-News article written after her death, County Judge and former San Antonio Mayor Nelson Wolff said: “El Mirador offers great food — “the best chilaquiles in town” — and a family atmosphere that sets it apart from other restaurants. Maria Treviño, until late in her life, was at the center of it all.”

Their son, also named Julian continued in their footsteps but after having been involved for 45 years in the family business Julian was ready for a breather. The opportunity for it came in the form of local developer Chris Hill. Having already successfully acquired and re-opened another iconic San Antonio landmark (The Esquire Tavern); with the stroke of a pen, Chris Hill became the proud owner of another piece of San Antonio’s history in May of this year.

Over the years, El Mirador experienced unusually low turnover. Several of the 40 + employees have worked there for years, decades even. Most of them stayed on board through the transition of ownership. For more than 40 years El Mirador has been serving an assortment of delicious, authentic Mexican fare derived from regional recipes many of which came mainly from Guanajuato which is where Maria’s family was from. Some of the other original recipes came from the city of Salinas Victoria in Nuevo Leon, Julian Treviño’s hometown.

About his own vision for El Mirador, Chris Hill said: “I am excited about taking a very good restaurant and having the opportunity of making it better. I want to bring it back to its roots and serve absolutely the freshest Farm to Table Mexican/Tex-Mex food around with better quality meats, locally sourced ingredients and eggs, that sort of thing.” He added.

During a recent interview, when asked if he was happy about the way things have turned out at The Esquire, Mr. Hill replied: “Super Happy! I am very proud of what we have achieved in just 3 years. We have received favorable Zagat ratings and mentions in Travel and Leisure and in Esquire Magazine as one of the top 16 bars in the U.S. I’m darn proud!” He quipped.

The land where the El MIrador currently sits was once the site of a home built around 1865 by Jeremiah and Katherine O’Hara. According to documents provided by Mr. Hill, the old limestone walls and a fireplace as well as what is known as ‘the Pink Room’ are vestiges from that original house. Subsequently, the property was sold to a Mr. Jim Mitchell who was reputed to have been a rider alongside World famous hunter and showman Buffalo Bill.

“El Mirador is rumored to have witnessed the anointing of more politicians for office than any other location in town, including City Hall.” Wrote Mr. Hill, in a recently released employee training manual. “It has been the subject of a New York Times review, has a regular mention in Texas Monthly as a place to go, and has been touted by ‘The Guardian’ in London as a place not to miss in San Antonio.” He also wrote.

“We also want to have a first class bar program.” Said Hill. To that effect, Houston Eaves who has been working as the Bar Manager at the Esquire for over a year, has been promoted to the position of Beverage Director over both establishments. “We are going to serve fresh homemade Sangrita and small batch Tequilas and signature cocktails with fresh squeezed grapefruit juice etc…”. Said Mr. Hill.

Asked about any future projects, Mr. Hill replied: “I also bought the building adjacent to the Esquire. It’s known as ‘the old Witte Building’. There are possibilities for several other venues.” He explained.

El Mirador: 722 S St Mary’s St, San Antonio, TX 78205. 210-225-9444. Open 7:00 a.m. – 3:00 p.m. Monday. 7:00 a.m. – 9:00 p.m. Tuesday through Thursday. 7:00 a.m. – 10:00 p.m. Friday and Saturday. 9:00 a.m – 3:00 p.m. Sunday.