San Antonio! Our NBA SPURS have made it to the Finals! GO SPURS GO! I love supporting our local champions, and even cooked for them during my time working at Central Market in the early 2000’s We cooked pregame meals for the players including Tim Duncan (Crawfish stuffed Salmon) Robert Horry (Salisbury Steak) amongst other favorites. This got me thinking of some fun food, and I wanted to see if I could come up with some SPURS themed menus to support our team during their championship run!
Here are four different SPURS dish concepts, ranging from a local Tex-Mex homage to an elevated dessert:
1. The Alamo City Plate (Tex-Mex)
This is a hearty, Southwest-inspired dinner plate where the sweet corn balances the savory, smoky peppers and steak.
S— Skirt steak (marinated in lime and cumin, grilled hot and fast)
P— Poblano peppers (fire-roasted and sliced into rajas)
U — Uchepos (traditional Mexican sweet fresh-corn tamales)
R— Refried black beans
S— Salsa verde (tomatillo-based, drizzled over the top)
2. The Comfort Bowl (Pan-Asian)
A rich, umami-heavy noodle soup that is perfect for a cold night or curing a cold.
S — Shiitake mushrooms(sautéed in soy and butter)
P— Pork belly(slow-braised and crisped at the end)
U — Udon noodles (thick, chewy wheat noodles)
R— Ramen egg (soft-boiled and marinated in soy/mirin)
S— Scallions (freshly chopped for a bright crunch)
3. The Mediterranean Skillet (Brunch)
A smoky, interactive brunch dish based on Shakshuka that you can eat right out of a cast-iron pan.
S— Shakshuka sauce (a bubbling base of spiced tomatoes and onions)
P — Pita wedges (warm and toasted for scooping)
U — Urfa Biber(a smoky, raisin-like Turkish chili pepper sprinkled over the dish)
R— Roasted eggplant (folded into the tomato sauce)
S— Soft-poached eggs (simmered right in the sauce)
4. The Violet Sweet (Plated Dessert)
A striking, modern dessert plate playing with different textures and vibrant colors.
S — Shortbread crumble (buttery and crisp for the base)
P— Pistachio dust (adds a pop of green and a nutty crunch)
U— Ube mousse (a creamy, bright purple yam mousse)
R—Raspberry coulis (a tart, red fruit puree to cut the sweetness)
S — Swiss meringue (lightly toasted with a culinary torch)