Let's Eat There Again: R+D Kitchen, Dallas

Photo Courtesy: Hillstone Restaurant Group

I recently had lunch with a colleague in Dallas.  I live in the area but I don't get there much because I am always on the road. So when the chance to have lunch came up I made a reservation at a favorite: R+D Kitchen in University Park at Preston Center. Part of the Hillstone Restaurant Group with siblings in Newport Beach and Santa Monica, this local hot spot is really great for watching the "ladies who lunch".

Reservations are a must, even at lunch unless you want to sit at the bar.

Carnitas Sandwich

The food is great. Reasonably priced and served by a staff that constantly uses your name; but it's not in a weird or cloying way.  You feel like they really want you to have a good meal and a good time. They make you feel like is is not all about "turning" your table so they can get someone else in it.

Newporter Salad

I had the Newporter Salad.  Delicious.  Fresh spinach with melt-in-your-mouth grilled chicken (still slightly warm), with shaved parmigiano reggiano, cashews and sweet red pepper julienne.  All served in a champagne vinaigrette - really nice.  My compadre had the Carnitas Sandwich which looked REALLY good too.

Interior

So if you are visiting Dallas, or are a resident, make a reservation.  Ask for a booth on the top tier.  Its awesome.  Really!

Hotel Love: Omni Hotel Dallas TX

I took this photo at the new Omni Hotel in Dallas on January 19th. Sitting in the lobby restaurant, Texas Spice, having a complimentary lunch from the hotel (my room wasn't ready yet), I looked up and saw the lights and glasses and thought how it might make a nice photo.  I like the way things line up; I like symmetry and this was the perfect chance to try out my new Nikon D5100 DSLR.  I like the reflection in the lower portion of the light bulbs and the way the light works. I think it came out nicely!

This is a view past the bar, looking out at the Dallas skyline.

Electric Mirror - TV behind the glass.

OK, so everyone liked gadgets, right?  The bathroom at the Omni was really nice.  I would kill for the TV behind the mirror in my own bathroom.  Heck, I'd kill for the whole bathroom - it was big and really nicely done.  

The view out of my bedroom Window.

Texas Style Food: Chile Piquin Jelly

Years ago, my friend Steven told me about this tiny little wild pepper that his mother, Margaret, would use to make homemade salsa. I have been growing these little hot as hellfire little peppers for the past three seasons in containers on my patio.  On a whim, because I have never made jelly before this, I just decided to try to make them into jelly.  This is the odyssey - photos and all.

Start by sterilizing the jars - no nasty bacteria for this jelly!


I boiled them for 15 minutes and then let them stay on simmer to keep the jars warm. Jars should be hot when you fill them with the recently cooked jelly to avoid cracking.

These are the Chile Piquins I picked from my backyard. Don't let their tiny size fool you. These babies are HOT!


They are so small, it's impossible to open and get the seeds out which the recipe called for, so I left them whole. 

I finely chopped (1) red bell pepper and added the Chile Piquins (1/2c) in a small food processor and ground them to a paste. That got added to the sugar (5c) and apple cider(3c) vinegar. EDIT: I also used one pouch of store bought liquid pectin so that it would set up properly.  I omitted that from my first post!

It all gets barely boiled together to produce the most amazing, aromatic, deliciously sweet-hot flavor you have ever had!

I strained the jelly as it went into the jars, so no seeds made it in - with the exception of the last jar where I put all the seeds and pulp and processed it.  It should prove to be the hottest 6oz. of pure hellfire ever and was presented to my friend Steven because he was the inspiration for my jelly making afternoon.

Once its done, and after its been processed in a boiling water bath for 15 minutes, when you take the jars out and they sit on the counter... they have a little "PING!" as they seal.  And you know, you just KNOW, later that freshness is going to be ready for you to enjoy.


On a piece of rare red meat... used as a glaze on a roasted chicken... on a piece of roasted pork... paired with creme fraiche on pita chips... DELICIOUS. Have a very cold, very dry vodka martini, settle back... and enjoy it.