The atmosphere is exactly what you’d expect at a “saloon extraordinaire.” Loud. Fun. Walls brimming with rifles. A community table with an ax in it. And a beautifully crafted bar where plenty of Dallas social climbers were firmly planted. Plus, there were plenty of fancy drinks among the expected whiskey options at Billy Can Can in downtown Dallas.
But, we weren’t there for anything but the food. And, they delivered.
Stellar service and sous chef Carolyn Treadwell locked down an rootin’ tootin’ good time, I tell you what.
– Roasted Snapper and Gumbo
– NY Strip Streak
– Lamb Duo
– Duck Pappardelle
– Scallops and Grits
Let’s not forget the apps …
The venison tartare alone is enough to get your ass down there. Seriously. Now, stop staring and go make a reservation.
They serve dinner Sunday – Thursday from 5 to 10 p.m. and Friday – Saturday from 5 to 11 p.m.
One of The Hub’s favorite meals is roasted chicken with crispy skin. So, for his birthday recently, I whipped this super simple recipe up just for him, and he loved it! I know you will, too!
Spatchcocked rosemary lemon chicken with garlic herbed roasted potatoes.
– 6lb whole chicken – 1 small bag red potatoes – 1 bunch parsley – 5 sprigs fresh rosemary – 3 large cloves of garlic – 2 TBS olive oil – 5 TBS softened butter – 1 large lemon zested/juiced – salt/pepper
Preheat oven to 375F. Par-boil the potatoes in salted water, drain and set aside. Chop parsley and divide into two medium-sized bowls. Chop rosemary and add into only one of the bowls. Chop garlic cloves and add 3/4 to the parsley bowl and 1/4 of the garlic to the mixed herb bowl.
Add one (1) TBS of olive oil and two (2) TBS of butter to parsley and garlic bowl. Toss par-boiled potatoes into the parsley and garlic bowl. Season with salt/pepper. Set aside.
Add lemon zest and juice to the mixed herb bowl. Add remaining butter to mixed herb bowl and combine well. Season with salt/pepper. Set aside.
Spatchcock chicken. Spread mixed herb butter mixture under chicken skin and over all sides of the bird. Season with salt/pepper.
Lightly oil large heated skillet. Sear chicken skin side down in large skillet for 5-7 minutes. Carefully turn over chicken and sear on the underside for 5 minutes. Remove from skillet and set aside.
Add herbed potatoes and all mixture into the heated skillet and toss potatoes. Using a masher, lightly press potatoes to break open but not mash.
Add chicken skin side up over the potatoes and roast at 375F for 90 minutes or until thickest part of the breast is 165F. Remove chicken from skillet, set aside and lightly cover with foil to rest. Return potatoes to oven and broil until golden brown and lightly crisp.
I’ve been holding out on you. But, the guilt has completely overwhelmed me; so, now I must share… one word… Tupy’s.
For something like a million years, Tupinamba has been a staple of Dallas Mexican cuisine, and up until about 2010, north of the loop was destitute, lacking the love that only comes from a Tupy’s Taco Patron. Then, The Shops at Starwood in Frisco, off of Dallas North Tollway and Lebanon, brought happiness to the masses, and after hogging it to myself over these last few months, I’ve decided to come clean and share the love.I’m not afraid to say that I’ve pretty much worked my way through a majority of their menu at this point, and I have some personal favorites to share with you. Number one on the “I’m so hankerin’ for this, I need to have it” list is Tortilla Soup. I know… sounds wimpy. But, in the great words of Nacho Libre, “It’s tha’ Beeeeest.”
With allergy season blasting through the area, it was both a relief and a healing potion on several occasions these last few weeks. I have been so protective of this place and the gold within its doors that I even kept the soup top secret from my husband until he started to get the sniffles the other day. I knew exactly what to do… Tupy’s. Continue reading “I’ve Been a Bad, Bad Blogger”