A Taste of Koko

Asian Noodle Salad

2012-01-27T20:18:00.004-06:00

Kikkoman Panko Bread Crumbs are made fresh from specially baked, crustless bread. With an oblong shape, Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. Unlike cornmeal breading or the traditional Italian bread crumb seasoning, Panko bread crumbs are delicate and crisp, which makes them the ideal choice for baked or fried foods. Try Panko, and see — and taste the difference. You’ll never go back to ordinary bread crumbs again!

Kikkoman also came out with their very own Ponzu or citrus seasoned soy sauce. To my knowledge, they are the only company to carry this latest Japanese flavoring on American supermarket shelves. Ponzu sauce is very similar to soy sauce but with a thinner and watery consistency. It has the perfect balance of salty, tangy and sweet to enhance a wide variety of dishes.

Asian Noodle Salad

Cold weather has caused me to stock up on heavy comfort foods this winter but I've been yearning for lighter dishes. The pairing of fried shrimp with chewy noodles in a crisp greens creates the perfect balance of a light and filling meal. The Panko bread crumbs create a light and crispy crust while keeping the shrimp juicy and flavorful. The combination of crunchy shredded carrots, bean sprouts, juicy cherry tomatoes, crisp greens, sweet mango, and chewy JapChae noodles is bursting with sweet and savory textures. The addition of ponzu sauce brings the balance of sweet and savory to another level.

Ingredients

1 lb shrimp, de-veined and de-shelled
1 c All purpose flour
1 c Kikkoman Panko bread crumbs
1 egg, beaten
1 tbsp Season All

6 c Mixed greens, torn
1 c Cherry tomatoes, halved
1 c Carrot, shredded
1 c Bean sprouts
1 Mango, cut into bite size pieces
1 c JapChae, cooked
1/4 c Peanuts
1 bottle Kikkoman Ponzu Sauce

Fried Shrimp.

1. Season de-veined and de-shelled shrimp with Season All or any other seasoning of your choice.
2. Coat shrimp in all purpose flour.
3. Dip shrimp into beaten egg.
3. Coat shrimp with the panko bread crumbs. Shake off excess between each dredging.
4. Fry for about about one minute, no more than two minutes, until golden brown. You want the shrimp to be juicy not chewy!
5. Remove from oil and drain on paper towel. (Pictured above)

Asian Noodle Salad.

1. Prepare the JaeChae noodles or your choice of Asian noodles by cooking until al dente. Rinse with cold water to preserve the chewiness. Cut into shorter strands and marinate with a couple tablespoons of ponzu sauce.

2. Prep the salad bowl or plate and toss in the shredded carrots, mango, bean sprouts, mixed greens and cherry tomatoes.

3. Top with freshly fried shrimp and garnish with peanuts.

Check out the video tutorial on the recipe!

Kikkoman Panko Breadcrumb giveaway.

I'm giving away 10 boxes of Kikkoman Panko breadcrumbs!

How to enter

Leave a comment on the post. What would you make with Kikkoman's Panko breadcrumbs?

Bonus Entries

Follow my blog. The link is on the right panel. Anyone with a gmail account can sign up.
Follow me on Twitter and Tweet: Win @kikkomanuk Panko bread crumbs at @atasteofkoko http://bit.ly/woR6Zr
Fan me on Facebook.
Mention the contest on your blog and include a link back to this entry.

To enter, do any/or all of the following. Each counts as one entry. Thus the more entry options you do, the greater chance of winning! Please leave you email so I can get in contact with you. This giveaway is open nationwide and winners will be chosen by the Random number generator. The winner must respond within 24 hours. This giveaway will end at midnight on February 29, 2012.

Disclaimer: The Kikkoman Panko breadcrumbs were provided by Kikkoman. All photographs and video content are made by me.

Blue Raspberry Meringue Kisses

2012-01-10T17:09:00.000-06:00

Taking a break from baking macarons for the holiday rush, I needed something simple and tasty for myself. And for my entrepreneur business buddy, Bernard, who was coming to Austin to visit after spending several months in Providence, RI. We're both not huge fans of sweets but there's something magical about meringue kisses. I'm not quite sure if it's the whimsical star shape or the light crunch while also melting in your mouth experience. There's a hidden surprise in each meringue kisses.. chocolate chips!

Blue Raspberry Meringue Kisses.

Ingredients

4 Egg whites
1 cup Granulated sugar
1/2 tsp Tartar Powder
1 tsp Raspberry extract
Chocolate chips
Blue food coloring (optional)

1. Using a hand held egg beater with the whisk attachment or Kitchen Aide, whisk the egg whites until foamy.

2. Gradually add the granulated sugar and tartar powder until very soft peaks form.

3. Place the bowl over a pot of simmering water and using a hand whisk, whisk the egg whites until the sugar is completely dissolved. Note: The tip here is continuos whisking or else you will have scrambled eggs.

4. Transfer the bowl back to the hand held egg beater or Kitchen Aide, and beat the batter until stiff peaks form. You can add your choice of food coloring here as well.

Step 5. Line chocolate chips on parchment paper or silpat. Leave about 2 inch of space in between.

Step 6. Prepare a piping bag with open star piping tip (1M or 1B). Fill piping bag with meringue batter and pipe small dollops over chocolate chips.

Step 7. Bake at 175 degrees for 1 1/2 hours. Allow meringues to come to room temperature before removing from parchment paper or silpat. Store in an air tight container.

Step 8. Enjoy!

I've also filmed a quick video to demonstrate how to make these meringue kisses!

Tips

Avoid making these on a humid day. Meringue based cookies are excellent humidifiers which means they soak up moisture and will not stay crispy.

Store in an air tight container for up to one week. Alternatively, store in freezer. No need to defrost to enjoy. I can guarantee you that they won't make it past the first 3 days.

I always use gel based food coloring. Watery food coloring disrupts the liquid ratio of baked products. Powder food coloring works well too.

It's best to bake these a low temperature for a long period of time versus a high temperature for a short period of time. Meringues need time to set and burn easily.

Macaron Christmas Tree

2011-12-25T05:00:00.000-06:00

Happy Holidays everyone! It's been a great year for A Taste of Koko. I'm the current food stylist/nutritionist at Food On the Table and food photographer at the University of Texas at Austin. I've also launched my online macaron shop at Macarons By Jane and my photography portfolio at Jane Ko Photography.com. My edible chocolate cups have reached a shocking 363K views under 6 months and will be featured in an online magazine in the coming year. And all of this wouldn't have been possible without you.

It's been a pleasuring sharing my culinary adventures with you. Feel free to Facebook me and Tweet me.

The holidays wouldn't be the same without macarons! These are vanilla bean macarons filled with a silky chocolate ganache.

It took me forever to figure out how to adorn the syrofoam with the macarons. I started off with chocolate ganache because I wanted the centerpiece to be completely edible. But the macarons just slipped off so I tried superglue and Elmer's. Still no luck. The winning solution was.. toothpicks!

Macaron Christmas Trees are a stunning centerpiece for the holidays and it's edible! Try these peppermint macarons for a festival taste!

Where are you spending your holiday?

Poached Pears with Puff Pastry

2011-12-24T15:30:00.000-06:00

Once the temperature starts dropping my body starts craving savory, and hearty dishes like stews, braised meats, and poached fruit. I cannot not eat. It's like my body own way of telling me that it's time to start packing on the calories and getting ready to hibernate.

The beauty of a poached pear is it's simplicity. Standing there unclothed, blushing a brilliant ruby color in a pool of sweet nectar. It's almost classy but yet seductive at the same time. From the moment your fork pierces the soft flesh of the pear, there's no going back. That first bite just melts in your mouth and playfully provokes a craving for more.

To cut through that soft, sweet richness, the pears are en-robed in a light and flaky puff pastry. The brings the simple poached pear to another level. You get juicy, melt-in-your-mouth pear with a crispy and flaky pastry.

Poached Pears.

1 1/2 cups red wine
1 cup sugar
1 lemon, juiced (about 2 tablespoons)
2 cinnamon sticks 4 firm pears

1. Wash and peel the pears. If you plan on having the pears stay up on their own, slice off the bottom so it won't wobble. Set aside.

2. In a deep saucepan combine wine, sugar, lemon juice and cinnamon sticks. Bring to boil over medium heat. Reduce heat to low until sugar dissolves. Place pears in liquid and turn them to coat. Poach them over low heat for approximately 30-45 minutes until pears are tender, turning occasionally. Turn off heat and let pears cool in liquid before removing.

3. Optional: Cook the remaining liquid until syrupy, stirring occasionally, about 15 minutes. Pour a portion of the red wine reduction over each pear and serve. [Omit this step if you plan on wrapping the pears in puff pastry]

Puff Pastry.

1 package puff pastry
Poached pear reduction (optional)

1. Allow puff pastry to thaw before unraveling. Using a sharp knife, slice the puff pastry into strips, about one inch across.

2. Wrap the pear around with the puff pastry. You might need two strips of puff pastry if your pears are on the bigger side. If needed, use extra syrup to 'glue' the puff pastry to the pear.

3. Make sure to not add too much syrup or the puff pastry will become soggy.

4. Bake for 20 minutes at 400 degree, or until the puff pastry is golden brown.

Garnish with orange zest and mint leaves. & Serve with a side of vanilla ice cream!

Or enjoy alone!

Piece of Cake Shooters

2011-12-19T17:46:00.000-06:00

Let's ring in the new year with a yummy shooter! Try Three Olives Cake Vodka and topped with whipped cream and sprinkles.

Disclaimer: Photo was sent to be by Kaplan PR. You can enjoy this drink at Sherlock's and Baker St. Pub & Grill.

Noodles & Company + giveaway

2011-12-10T17:30:00.000-06:00

Who says it isn't possible to taste another country's cuisine for lunch without visiting the actual country? Noodles and Co makes it possible to travel the globe without leaving your table. They have taken the best dishes from Asia, Mediterranean, and America and transformed them into delicious and indulgent dishes right in your neighborhood. Forget paper and plasticware, you'll be enjoying a real meal served on real china with real silverware.

Noodles and Company.

Noodles and Co just opened it's first three locations in the heart of Texas, Austin. The first location is located right across the street from the University of Texas. I was immediately intrigued when I saw the banner go up because I've never heard of this restaurant chain before. It was a pleasure to be invited over for their grand opening at the UT location with the food editor of the Austin Statesmen, Addie Broyles.

Tessa Stamper is the executive chef and registered dietitian for Noodles & Company. I was very excited to be able to meet and talk with Tessa because not many chefs that have a nutrition background in food. To create dishes that are both delicious and healthy is challenging. Being a food blogger and a nutrition student is difficult. It's hard to find fast food places that are healthy and taste good, especially around campus. Fortunately, now that Noodles and Co is open, students can eat a variety of diverse dishes that are delicious and healthy.

What led Chef Tessa to her current role heading up the kitchens at Noodles & Company is a passion for food and the power of connection between people of all walks of life with where their food comes from.

You can read about "Tessa's Tips" on the Noodles and Company blog.

Very Berry Spinach Salad.

Strawberries, pecans, house-made croutons, crumbled bacon and blue cheese atop spinach with a balsamic fig drizzle.

This is one of my all time favorite salads. Fruit on top of salad use to sound repulsive in my head but after I tried it, I couldn't get enough.

The combination of fresh tangy strawberries with crunchy pecans pairs nicely with the fresh crisp spinach and creamy blue cheese.

Nothing goes to waste at Noodles and Co including bread. It's remade into little tasty, crunchy croutons!

The Med.

Chicken, mushrooms, spinach, red bell pepper, cucumber, red onion, Noodle & Co's zippy Med dressing, cilantro and feta on flatbread.

Light and healthy flatbread that is perfect for those on the go!

Thai Curry Soup.

Yellow coconut curry broth, spinach, cabbage, mushrooms, tomato, red onion and rice noodles.

I love this soup, it's hearty and delicious. It's the perfect pairing with the flatbreads.

Noodle & Co has a special called the Sandwich Duo where you can get a flatbread and a side of soup/salad. Soup options include Thai curry, tomato basil bisque, and chicken noodle. Salad options include tossed greens, caesar, and cucumber tomato.

Pesto Cavatappi.

Creamy basil pesto, minced garlic, sliced mushrooms, tomatoes, wine, cream, and Italian parsley over a bed of curly pasta. Garnished with a generous topping of grated Parmesan.

Comes with your choice of shrimp, chicken breast, or Parmesan crusted chicken.

Penne Rosa.
Spicy tomato cream sauce, penne pasta, mushrooms, tomato, spinach and wine. Garnished with your choice of freshly grated Parmesan or feta. Comes with a choice of shrimp or Parmesan crusted chicken.
The spicy tomato sauce wasn't too spicy for me but it does give the pasta a nice kick against the creamy sauce.

Japanese Pan Noodles.
Caramelized udon noodles in a sweet soy sauce, broccoli, carrots, shiitake mushrooms, Asian sprouts, black sesame and cilantro.
The Japanese pan noodles were a miss for me. The noodles were extremely dried and over sauteed. My salivary glands were craving for a sauce.

Truffle Mac n Cheese.

A blend of cheddar and jack cheeses, mushrooms, truffle oil, and cream, over a bed of elbow macaroni. Garnished with a generous amount grated Parmesan cheese.

This was by far my favorite at Noodles and Co. And by far my favorite mac n cheese that I've ever had.

The elbow macaroni was cooked al dente and covered with this creamy and cheesy sauce. The truffle mushrooms add a delicious nutty flavor. I love that Noodles and Co grates fresh Parmesan cheese on all of their noodles. It brings the level of their dishes above typical fast food.

I just found their recipe on their blog!

A Taste of Koko with Noodles and Co PR, Executive Chef Tessa, and Austin Statesmen, Addie Broyles.

If you do live in Austin, go visit Noodles and Company's third location that just opened up at 9761 Great Hills Trail.

Noodles and Company giveaway.

Noodles and Company has generously provided me with 10 Bowl vouchers for my readers. You can redeem this vouches for a large bowl of noodles, soup, or a sandwich.

How to enter

Leave a comment on the post. What are you looking forward to trying at Noodles and Company?

Bonus Entries

Follow my blog. The link is on the right panel. Anyone with a gmail account can sign up.
Follow me on Twitter and Tweet: Win @noodlescompany vouchers at @atasteofkoko http://bit.ly/tHNfW1
Fan me on Facebook.
Mention the contest on your blog and include a link back to this entry.

To enter, do any/or all of the following. Each counts as one entry. Thus the more entry options you do, the greater chance of winning! Please leave you email so I can get in contact with you. This giveaway is open nationwide and winners will be chosen by the Random number generator. The winner must respond within 24 hours. This giveaway will end at midnight on December 20, 2011.

Disclaimer: The dishes sampled above were generously provided by Noodles and Company. No compensation for offered for this review. This giveaway is sponsored by Noodles and Company. All opinions and photographs are of my own.

Katana Ya (San Francisco, CA)

2011-12-07T17:01:00.000-06:00

The number one cuisine I wanted to devour in my weekend at San Francisco was Asian food. There's a dire lack of it in Austin and especially Japanese food. I mean straight up authentic style Japanese food, not the upscale and modern. After a cold and rainy day of shopping, I was craving a hot and steaming bowl of noodles. I didn't know where to go so I turned to Yelp. I hardly ever use Yelp for restaurant recommendations. The majority of the reviews on there can be misleading and inaccurate. But I had no choice so I just yelped for 'Japanese ramen' and Katana Ya was the first result. With over 2000 reviews, Katana Ya still had 3 1/2 stars which had to mean something. A rule of thumb on Yelp, the first 10 reviews are probably made by that restaurant's family and friends. But 2000 reviews? That is worth checking out.

Katana Ya.

Claustrophobias beware. The inside of Katana Ya is extremely small but that's why I like it. Space is limited in Japan (Asia in general) so restaurants are typically on the smaller side. There's around 10 tables inside that can seat 2-4 people. There is a huge mirror that lines the left wall which makes is seem bigger than it really is.

Dynamite Sushi Roll.

The dynamite sushi roll consisted of a spicy mix of salmon, tuna, and yellowtail. To me the star of a sushi roll is the rice. There's too many Japanese restaurants that make the rice too sticky to the point where it's mushy but Katana Ya was authentic as it gets.

While the sushi is fresh and delicious, I would save my appetite for the ramen.

Katanaya Ramen.

This is the first time I've had ramen in the U.S., other than in Japan 5 years ago, so when I think of ramen the image of a cheap package of Shin ramen. But this is far from dried processed noodles with little seasoning packages.

Katana Ya has completely changed my opinion on Japanese ramen. We chose the Katanaya Ramen which included ramen noodles, corn, fried chicken, fried potstickers, seaweed, scallions, BBQ pork, and a boiled egg.

You get your choice of 3 kinds of soup: salt, soy, and miso. Salt didn't sound appetizing to me, soy can be overpowering, and I typically don't like miso soup. I went ahead and ordered the miso which was amazing.

Katana Ya is the perfect spot during a cold and winter day. There's nothing that soothes the soul more than a big, hot steaming bowl of noodles.

The first thing that I noticed other than the authentic small size of the restaurant was that all of it's customers were of Asian descent. This shows that the food is authentic and catered toward the people of that cuisine.

Back in Austin we have several Japanese restaurants (including the well known Uchi & Uchiko) but no one serves Japanese style ramen. Kome owned by Sushi A-gogo did just open up but the word is that the ramen isn't authentic and overpriced.

Katana Ya
430 Geary St
San Francisco, CA 94102

Bi-Rite Creamery (San Francisco, CA)

2011-12-01T20:00:00.000-06:00

Life is like an ice-cream cone, you have to lick it one day at a time. Charles M. Schulz

At Bi-Rite Creamery they create ice cream, soft serve and baked goods by hand in small batches, to taste like the stuff that they grew up with. They strive to create unique and delicious flavors with local, handmade and organic ingredients in a responsible and sustainable way.

Bi-Rite also supports local farms and respects the seasons. Balsamic Strawberry is one of their most popular flavors, but they only make it in the spring and summer, when local strawberries are at their juicy, fragrant peak. All of the granitas, sorbets and popsicles Bi-Rite makes are from fruit sourced from local farms and orchards. The Concord Grape popsicles are made from grapes grown on their own farm in Sonoma. Come winter, they switch over to Earl Grey, Eggnog, Peppermint Stick and Orange Cardamom to take advantage of the local citrus harvests.

Bi-Rite bakes cakes, pies, puddings, pastries and breads; their changing menu reflects the fruits offered by each season as well as holiday classics like pumpkin pie, Christmas stollen and hot cross buns.

Bi-Right Creamery.

Named as one of the best ice cream spots in the US by Food & Wine and Bon Appetit, this was high on my list of priorities to eat in San Francisco. I flew over to SF for a weekend to attend the Foodbuzz Conference and to check out the food scene. It was around 50F and raining when we arrived at Bi-Rite but I had to get some of their delicious ice cream. C'mon, I didn't travel this far to not get at least a scoop! After sampling some of their flavors like salted caramel and pumpkin, I decided on the honey lavender. Ann from RunningWithChopstix had the salted caramel, which Bi-Rite also make by hand.

The ice cream was very smooth and creamy with very little ice particles. It's a big difference from ice cream that is made in large quantities, whereas Bi-Rite makes it by hand. It was slightly sweet from the natural honey with a touch of lavender.

Lavender is naturally calming and soothing so I can just imagine if I had a bowl of this before bed, I wouldn't have trouble sleeping at all!

They even have cute little holders that hold your ice cream cone while you check out! The honey lavender is on the right (mine) and salted caramel on the left (Ann).

Right after the Foodbuzz Tasting Pavillon, Ann and I rushed from the Metreon to Tartine Bakery and then Bi-Rite. The fastest way is take a cab but the BART train was pretty convenient.

We look pretty happy in this picture right? But we were really freezing and miserable from the cold rain. The ice cream did help!

nomnomnom

Bi-Rite Creamery
3692 18th St
San Francisco, CA 94110
(415) 626-5600
biritecreamery.com
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Caramel Apples

2011-11-30T22:00:00.000-06:00

I've been meaning to post this write up for a while but I've been swapped with schoolwork and various projects. Nevertheless it's never too late for caramel apples! Once the cold weather started rolling around, I started getting this odd sweet cravings. Now keep in mind, I never crave sweets nor do I like sweets. On top of cakes, cookies, and macarons, I wanted caramel apples.

You can use any sort of apples you like. I like Granny Smith because the tangyness contrasts well with the sweet and creamy caramel. And the toppings are endless! Crunchy nuts, soft and gooey marshmallows, drizzled chocolate, fluffy cotton candy, chewy Twizzlers and color sprinkles.

The bouquet of caramel apples is my twist on the typical bouquet of flowers.

Wouldn't you much rather receive a edible bouquet?

Caramel Apples.

6 apples, washed and dried
6 sticks (popsicle sticks, lollipop sticks, chopsticks)
4 Tablespoons butter
1/2 cup corn syrup
1/2 can Sweetened Condensed Milk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract

Gently brown the butter in a saucepan and incorporate the other ingredients. Stir consistently.
Bring to a boil to the soft ball stage (235 - 240F) and remove from heat immediately.
Allow to slightly cool and dip your apples.

The decorations are endless. Here's a list of the ones I made:

S more caramel apple drizzled with milk chocolate, white chocolate, and covered with mini marshmallows.

Caramel apple covered with mini M&Ms.

Cotton Candy caramel apple. This was a interesting combination, once the cotton candy melted in your mouth you would get the sticky and gooey caramel.

Pumpkin caramel apple. This was a pumpkin imposer! Use orange and green Twizzlers.

My favorite was the classic nut coated caramel apple!

Thanksgiving Round Up

2011-11-21T23:40:00.001-06:00

Thanksgiving is one of my favorite food holidays! There's so many different sweet and savory dishes to create and play with. I made two turkeys last year, one for Patrick's potluck and one that I donated to a student organization. And this year I made... two again! Yes I am turkey obsessed. Although, not as obsessed as I am with pumpkins. I bought one for myself, and two for Basil (my dog). I bought him a pumpkin costume as well.

This past weekend was Patrick's potluck and I made a on my turkey recipe from last year. I present to you bacon wrapped turkey! The bacon keeps the turkey moist and adds another dimension of flavor. One turkey was for Pat's party and the other one is for Basil. It's his first Thanksgiving!

Bacon Wrapped Roast Turkey. Thanksgiving isn't the same without the turkey. It's seriously not that hard to make. The secret is wet brining for more than 24 hours. Bacon isn't mandatory. Check out my tips for a flawless and juicy bird.

Pumpkin Baked Ziti. Baking the ziti inside of a pumpkin really gives that extra boost of pumpkin that you can taste even in the ziti pasta and you get a little of smokiness sausages. Recipe

Green Bean Casserole is a must have for the holidays. It's the most simple dish that you can make but it tastes so good. Tender green beans smothered with a creamy sauce and topped with crunchy, flavorful onions. Click for recipe.

Dressing. Surf and turf edition.

Pumpkin Cheescake. Pumpkin pie, meet cheesecake. Cheesecake, meet pumpkin. Nothing screams Thanksgiving more than pumpkin pie. However, I just can't eat that much pumpkin baked inside a pie crust, which is why cheesecake is the perfect pair. Together they form one pie with the best of both worlds. The cream cheese gives the pumpkin a smooth, silky texture that just melts in your mouth. I guaranteed this pumpkin cheesecake will be the creamiest cheesecake you'd ever had. And the turtle topping? Gives an nutty explosion of flavor that contrasts with that smoothness. Don't expect any leftovers. Recipe

Let me know about your Thanksgiving cooking triumphs and disasters!

Here's mine: I had everything prepared down to the second until I realized 2 hours before cooking that my turkey pan wouldn't fit into my ultra mini oven.

Red Wine Sangria

2011-11-21T22:55:00.001-06:00

I celebrated my first Thanksgiving potluck this year at Patrick's again. It was crazy to see everyone in one location exactly one year later. Some who've graduated and moved on to bigger and better things and some who are still trucking through college (i.e. me). Patrick made this amazing showstopping container of red wine sangria filled with every fruit possible.

Red Wine Sangria.
Recipe from FoodNetwork.com

Ingredients
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

To make your holiday parties/dinners less stressful, serve the sangria in a beverage dispenser. That way you don't have to go around refilling peoples drinks throughout the night. Patrick got his drink dispenser from Amazon.com. And the best thing? It fits in the refrigerator. So if you make it the night before, you only have to take it out before the guests arrive and put it on the serving table.

Apple Cider Cups

2011-11-21T22:30:00.000-06:00

The smell of brisk cold weather is my favorite scents, if that makes any sense. My favorite time of the day now is to take my dog, Basil, on a quick walk before I go to class. This is Basil's first autumn and he's equally if not even more excited than I am. He literally runs out to the door, down the stairs, and leaps into the piles of dried leaves.

The chilly weather has been putting me in the mood for autumn fruits like apples, pumpkins, pears, and figs. The inspiration from today's post comes from traditional apple cider with A Taste of Koko's spin on it. The cups are 100% edible! Made out of the same apples that we'll be brewing our delicious cider with. You can drink and eat your apple cider.

Apple Cider.

Wash and dry the apples. Make sure to thoroughly dry the apples. You don't want the apple to slip out of your hand! Using a sharp knife, carefully trace a center around the edge of the apple and use a spoon to scoop out the insides.

Ingredients
12 apples (Granny smith, gala, Red delicious), insides only
1 orange, cut into quarters
1/2 cup brown sugar
2 cinnamon sticks (more for garnishing)
1/2 nutmeg
1/2 Tbsp cloves
1/2 Tsp whole allspice
Water, to cover the apples

Set aside the 'apple cups'. You can sprinkle lemon juice over the apples to prevent browning.
Bring the apple pulp, water, orange quarters, brown sugar, cinnamon sticks, nutmeg, cloves, and whole allspice to a boil.
Stir occasionally and allow to simmer for 2 hours.
Using a potato masher or a fork, mash the apples and oranges until soft.
Allow the cider to come to room temperature before straining.

I apologize for the terrible pictures and the unappetizing looking apple cups. I tried photographing this post two times in a row. The combination of cold weather and daylight savings is a nightmare for food photographers! Not only is the lighting dark and gloomy, but it also starts getting dark around 4pm.

Apple cider is commonly served warm but I like to enjoy it chilled with a little bit of sparking water!

Try these Apple Cider Cups this holiday, it's a great entertaining piece and a conversation starter at parties. Pop the apple cups in the oven or fridge to serve warm or chilled. Garnish with a cinnamon stick, which doubles as a stirring stick.

Drink, enjoy, devour.

Small Business Saturday by American Express

2011-11-18T17:30:00.000-06:00

Small businesses are the lifeblood of our communities. On November 26, make a pledge to shop small on Small Business Saturday. If millions of people shop small, it will be huge.

If you're feeling hungry after Black Friday shopping, check out these Austin based restaurants.

Disclaimer: I was contacted to spread awareness about Small Business Saturday. I am proud to share this video because it was shot in my very own town, Austin Texas, and many of my favorite businesses are in this video!

Foodbuzz Festival

2011-11-15T23:02:00.001-06:00

November 3rd weekend, I flew out from Austin to San Francisco for the Foodbuzz Festival. Being a featured publisher with Foodbuzz for an year now, I figured I should attend the Foodbuzz Festival. It was my first time in San Francisco and the Foodbuzz Festival so I was extremely overwhelmed and torn between sightseeing and networking with other bloggers and companies. I did meet many wonderful bloggers, some of which I follow and finally got to meet in person and some new people! I took over 1000 pictures in my 4 days there so I've been procrastinating on this post because I wasn't sure how to organize my trip. This post will be dedicated to the Foodbuzz related events and then I'm going to split up the rest of my trip by restaurants.

To learn more about Foodbuzz, visit their website at www.foodbuzz.com.

The flight was around 3 hours with an one hour layover at LA. The most convenient way to get from SFO to downtown SF is to take the BART. It's about 45 minutes and around $8.

I stayed in a condo located in the Hyde Street and O'Farrell St area, which is basically smack dab in middle of downtown. Thankfully I'm a heavy sleeper so the city noise didn't bother me a bit.

I did bring an empty luggage bag because I knew I was going to do some hardcore shopping. Last time when I went to Hong Kong I had to buy a luggage there to bring back all the goodies I bought. This time I ended up taking up a whole luggage full of products and food from the Foodbuzz Festival.

The weather in SF was a shock to me. I knew it was going to be cold.. but not like 50 degrees cold. I grew up in Texas, where anything under 70F is cold. I ended up not wearing any of the dresses, shorts, and high heels I brought. Thank goodness for H&M!

My eyes were literally glowing when I got to downtown SF but that worn off after the first day. There's some streets that are clean and classy (around Union Park Square) and others that are dirty and dangerous.

Everything is in walking distance which got the better of me. I walked all around downtown, to Chinatown, to Fisherman's Wharf, back to downtown. I did take the cable car once, it was my first time! It's a thrilling way to view the city.

Foodbuzz Morning Sessions.

Featured Panel Discussion

Featured Sarah Matheny (Peas and Thank You), Jessica Merchant (How Sweet It Is), Joy Wilson (Joy the Baker), Tracy Benjamin (Shutterbean), and Kath Younger (Kath Eats Real Food). Wonderful ladies that taught us how to take our blog to the next level.

Tip #1: Hire a professional to design your banner, it's the first thing people look at. (which reminds me.. I should really redo mine...)

Camera Basics: Moving Away from Auto Mode.

Featured Ashley McLaughlin (the edible perspective).

Introduction to Adobe Lightroom.

Featured Marc Matsumoto from No Recipes taught us how to make good photos great by using Adobe Lightroom.

I had no idea Marc was speaking at the conference. I'm a huge fan of his blog and his food pictures. I had to ask for a picture with him :)

Taste Pavillon.

More than 60 food and beverage providers shared their goodies with us at the City View at the Metreon. I gained like 5 pounds here. These are just some of the companies that I visited, to see more visit my Facebook page.

TCHO makes some of the most amazing chocolate. It's San Francisco based company is a chocolate factory. It's a new kind of chocolate company for a new generation of chocolate enthusiasts. On the bottom right picture is pure chocolate that is melted into hot chocolate. It's amazing how they have chocolate that taste just like fruit.

http://www.tcho.com

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479 Popcorn is a San Francisco based kitchen that follows the artisan tradition of creating food by hand, popping premium organic corn in small batches and creating distinctive flavors from scratch,

using the finest organic ingredients available. They have amazing flavors like Fleur de Sel Caramel and Vietnamese Cinnamon Sugar!

http://www.479popcorn.com

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Sargento is a family own cheese company that makes 100% natural cheese.

http://www.sargento.com/
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Godiva makes one of the most delicious coffee blends that are roasted 100% Arabica coffee beans for a rich, smooth taste. Try their holiday flavors Peppermint Mocha and Chocolate Truffle! I was so happy the meet the representatives who said they know my blog, A Taste of Koko :)

www.godiva.com

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Mission Minis are gourmet mini cupcakes baked fresh daily in San Francisco. They spoiled us with pumpkin, vanilla, chocolate peanut butter, and red velvet. I'm not going to lie... I had one of each. Look at that frosting, it was creamy and light at the same time.

http://missionminis.com

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Three Twins ice cream is an inconceivably delicious organic brand. They source our dairy from organic farms within 17 miles of their factory and their goal is to make organic stuff accessible.

I actually ate one container at the Taste Pavillon and snuck another one through airport security to eat on the plane ride home. When Neal, one of the twins, emailed me I nearly had an heart attack. I thought American Airlines was emailing me to tell me I violated their security policies. Long story short, their ice cream is good and it'll be located in every Whole Foods soon!

http://threetwinsicecream.com/
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Ticings are peel & press customizable edible images that apply to almost any soft-frosted dessert for
an instant decoration. I had randomly picked up one of their brownies and was just about to devour it when several people came up to me asking for pictures. They thought I had made the brownies myself because it matched my scarf..

http://www.ticings.com/

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Nana Mae’s Organics, a small family farm, growing and showcasing some of Sonoma County’s most beautiful fruit, heirloom apples, pears, berries & quince

http://www.nanamae.com
Facebook

Estancia has ranches in the United States, Argentina, and Uraguay, where their produce the highest quality pasture-raised, grass-fed beef in the world.

http://www.estanciabeef.com/
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Tyler Florence with ALEXIA.
We got to sample a delicious variety of Alexia’s gourmet-inspired sides and breads, including Sweet Potato Puffs, Onion Rings, Salt & Pepper Crinkles, Garlic Baguette, Ciabatta Rolls and Focaccia Rolls. I've always been a fan of Alexia products but I had no idea that their spokesperson was Tyler Florence. It was pleasure getting to meet him in person!

http://www.alexiafoods.com/
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Gala Dinner Sponsored by Alexia Foods.

The dinner started off with a live cooking demo by Tyler Florence on stage and then a delicious dinner!

Starter Salad.

Bibb Lettuce Salad with Honey Roasted Pears,
Glazed Pecans, and Bleu Cheese Vinaigrette.

Brandt Beef Farms Filet Mignon

With Meyer Lemon Roasted Prawns, Heirloom Carrots, Celery Root Purée and a Peppercorn Demi.

San Francisco Trio

Sourdough Bread Pudding, Cowgirl Creamery Cheesecake, and Scharffen Berger Chocolate Mousse

I look terrible in this picture but I had to get one with Ann from RunningWithChopstix We went to college together!

To finish off the night, I got interviewed by Alexia Foods to share my favorite product, their Sweet Potato Fries!

I can't wait for next year's Foodbuzz Festival! I will be writing about my visit to Tartines, Bi-Rite Creamery, Fisherman's Wharf, Ghirardelli Square, Lombard Street and more!

Yule Log Cake feat. Candy Cap Mushrooms

2011-11-13T03:27:00.001-06:00

I was contacted by Marxfoods.com to create a recipe that incorporates Candy Cap Mushrooms. Marxfoods is a family own business that specializes in supplying the finest and freshest foods to home cooks and pro chefs who are driving food trends.

Please vote for this entry at MarxFoods.com

Candy Cap Mushrooms

Candy cap mushrooms are perhaps one of the most unusual wild mushroom varieties because of their ability to work in both savory and sweet dishes. They are intensely aromatic, with a woodsy scent that evokes maple syrup or a maple bar doughnut. They have a similar (though less powerful) flavor. They are highly sought after by professional chefs as well as pastry chefs looking to create innovative desserts. Wild candy cap mushrooms only grow in small portions of the United States, making them a rare treat and the perfect gift for mushroom fans.
Fine Cooking Magazine said MarxFood's candy cap mushrooms have “an intense maple aroma and a slight earthy flavor that lends itself surprisingly well to desserts.

I had the mushrooms stored in my closet for a couple days and for the longest time I couldn't figure out what the sweet smelling scent was. To be honest, I thought the mushrooms were made out of sugar and chocolate but they're actually real mushrooms. Candy Cap Mushrooms have a sweet maple scent is so strong that it permeated out of the plastic bag and box packaging they came in.

Since the mushrooms can be used in both savory and sweet dishes, I wanted to showcase the original form of the Candy Cap Mushrooms. It's a excellent decorating piece that adds a strong aromatic smell to desserts.

Yule Log Cake.

A Yule log is a large and extremely hard log which is burned in the hearth as a part of traditional Yule or Christmas celebrations in several European cultures. It can be a part of the Winter Solstice festival or the Twelve Days of Christmas, Christmas Eve, Christmas Day, or Twelfth Night. The expression "Yule log" has also come to refer to log-shaped Christmas cake, which inspired to me incorporate the Candy Cap Mushrooms. Mushrooms are naturally found in the ground and next to tree roots.

Yule Cake

1/2 cup granulated sugar
1/2 cup all purpose flour
5 large eggs, separated
2 finely chopped Candy Cap Mushrooms or 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.. Spray a 17 x 12 inch baking pan with a non stick vegetable spray.
Line the pan with parchment paper and then butter and flour the parchment paper or silpat.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Allow yolks and whites come to room temperature.
Beat egg whites in a large bowl until soft peaks form. Gradually beat in the 1/4 cup granulated sugar until stiff peaks form.
In a separate bowl, beat egg yolks, mushrooms, and remaining 1/4 cup granulated sugar until the batter has a thick consistency. Gently mix in flour until just blended.
Gently fold egg yolk mixture into the beaten egg whites. Try not to deflate the egg whites.
Pour the batter into your baking pan and using a spatula, evenly spread it out.
Bake for about 12 minutes or until cake top springs back when lightly touched.
Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

If you make the cake the night before, make sure to cover with a clean and slightly damp towel.

Spread a generous layer of frosting on the top of the cake. Take one end and roll the cake.

You can frost the cake with a chocolate pastry cream. I opted for a chocolate buttercream.

To create an additional branch to your log, cut off one of the ends and place it on the top of the cake. Make sure to secure it with frosting or it will slide off. Tint the frosting different shades of brown to create a more realistic looking log.

Be careful when rolling up the cake! If the cake is more on the dry side, it will crack but there's nothing that frosting can't fix. If your cake does crack, don't worry. It only makes the log cake seem more realistic.

This is a yummy dessert that will bring the family together. Everyone can help out with the decorating. I used assorted colored candies, candy cap mushrooms, and frosting.

For more information on Candy Cap Mushrooms, visit Marxfoods.com.

Chef Rene Ortiz & Chef Laura Sawicki from La Condesa

2011-11-08T14:56:00.004-06:00

I honor tradition but I like to fuck things up a little bit. - Chef Rene Ortiz

I was invited over to La Condesa, Austin's premier upscale Mexican restaurant, to interview Executive Chef Rene Ortiz and Executive Pastry Chef Laura Sawicki.

La Condesa.

Chef Laura Sawicki

Originally a graduate of the Colorado College with a degree in art history, Laura had never considered becoming a chef. However, influenced by her grandmother's natural baking instinct, as well as the frequent "food adventures" she shared with her mother, both her biggest inspiration and biggest supporter, a life in kitchens seemed rather inevitable.

Upon leaving Marlow in 2008, Laura's relationship with food changed forever. While working at Brooklyn's Paloma, another in a handful of Brooklyn restaurants feverishly aiming at establishing a small community in a large metropolis, she met Rene Ortiz. Laura and Rene quickly became lifelong friends and culinary counterparts. They encouraged one another to evolve and expand their shared, seasonal approach to food, using only the freshest ingredients possible to create simple yet bold dishes that linger on the palate.

Chef Rene Ortiz

A love for travel, Chef Rene wanted to have a global approach toward his restaurant. Mexico City has a lot of diversified people, especially Jews.
Chef Rene wanted to give La Condesa a sophisticated and fine dining perspective versus the typical traditional Mexican cuisine. Revolving Mexican stereotypes, he showcases innovation and progress of Mexican cuisine like Fresh and new American cuisine. At La Condesa you won't find tamales, enchiladas, and carne gusada, but instead items like razor clams. Razor clams are not common to the Mexico region but Chef Rene wants to bring a modern and fun twist at his restaurant.

Chef Rene stressed to me the importance teamwork within a restaurant and a partnership such as between Chef Laura and himself. Having to work ninety to a hundred hours a week, there needs to be not only a support system but also a friendship between an executive chef and a pastry chef.

It was a pleasure to sit down, enjoy their delicious food, and talk to both Chef Rene and Laura. If you want to read more in dept about the dishes at La Condesa, visit A Taste of Koko.

San Francisco - Suggestions?

2011-11-01T02:27:00.002-05:00

I'm going to San Francisco for the Foodbuzz Conference!

Why yes, I did just put a picture of a delectable cupcake to trick you into reading this post. :)

I am excited and stressed about this trip. It is a well deserved mini vacation but the thought of having to pack and unpack and plan out a schedule for 3 days is slightly stressing me out. Managing three part-time jobs (which comes to the equivalent of a full time job) and classes is taking a toll on me but I have to keep trucking. Which is why I am in dier need of YOUR help. If you have any information/tips on San Francisco, pleasepleaseplease tell me. This is my first time going and I want to make the most of my 3 days.

I've done some research and this is what I've discovered. Please let me know if any of these places are worth going to and anywhere else I should go! I will be staying in downtown SF (94107).

My itinerary includes:

Japantown
Chinatown
Shopping at H&M
Ride a cable car
Visit the Coit Tower
Lombard
Golden Gate bridge and park
Play with the walrus' at Fisherman's Wharf

And since I am a food blogger, let me know where the best eats are. I want breakfast, brunch, lunch, dinner, and late eats. Best Japanese, Chinese, American, Italian, ect. And especially food trucks/trailers please.

Tartine Bakery
Mission Chinese Food
Sourdough Factory
Hunan Home's
Cafe Pescactore
Mama's
Hyde Park Bistro
Moshi Moshi
Ahn Sushi

Food trucks?

Seoul on Wheels
Kung Fu Tacos

All suggestions are welcomed.

If you want to meet up with me, let me know as well!

Event Spotlight: Gypsy Picnic 2011

2011-10-27T02:40:00.000-05:00

Welcome to the biggest picnic in Austin and everyone's invited. Last year over 10,000 people visited Auditorium Shores to sample 30 food trucks. It was crazy to the point where it was unbearable. However, this year management has improved the experience for Gypsy Picnic 2011. Over 48 trailers participated this year including new trailers like Be More Pacific, East Side King, and Fresh Off the Truck. Popular returning trailers include Chi'Lantro BBQ, Coolhaus, Jalopy, Holy Cocoa, and the Peached Tortilla.

I am proud to announce that I have teamed up with Chi'Lantro this year with my own macarons, Macarons By Jane. Working with some many culinary professionals in the past year has inspired me to set my own foot into the Austin food scene. The turn out was incredible, especially for my first public appearance. I did have a dessert line at Austin's restaurant Haddingtons this past summer.

I did 5000 macarons. Yes, 5000. It was a crazy process, which I can't imagine myself doing again.

A few pictures with the people I met that including my friends :)

See more pictures at Macaron by Jane's Facebook!

Overall I would say the event was a success. I did try a frozen banana from Bananarchy, which was expensive, and an empanada from Mmmpanadas, which was delicious. They won Best Ethnic food! Someone did tell me that they wanted to eat from Mmmpanadas because they thought they were serving pandas.

BOOcardi Punch

2011-10-25T16:39:00.003-05:00

Something to get you in the mood for Halloween ... Try this creepy cocktail at home!

BOOcardi Punch

2 oz of Bacardi O

1 oz Pineapple Juice

1 oz Orange Juice

1 oz Cranberry Juice

½ oz Monin Almond Syrup

¼ oz Grenadine

Garnish with candy eye balls Shake, pour, drink!

Disclaimer: This drink can be found at Baker St. Pub & Grill (3003 S. Lamar) and Sherlock's Baker St. Pub & Grill (9012 Research Blvd).

The Noble Pig (Austin, TX)

2011-10-15T17:40:00.002-05:00

Though Noble Pig opened in September 2010, its real beginning came out of the friendship between John Bates and Brandon Martinez, which began in culinary school in their native Corpus Christi in 1998. The philosophy behind the Noble Pig is grounded in culinary experiences that range from trattoria fare to fine dining, as well as a love for scratch cooking. And yet, it’s a philosophy that can be summed up simply: Make it, and make it better than the guy down the street. The breakfast and lunch sandwiches at the core of Noble Pig’s menu employ high-quality ingredients – including select local and sustainable items – and a practical, crafted approach to making good, satisfying food.

For lunch, the classics make a strong showing with a BLT and the Club Sandwich next to Noble Pig signature sandwiches like the Duck Pastrami, the Thai Chicken, the Creole Catfish, and the Noble Pig Sandwich, which gathers spicy ham, pulled pork, provolone, and bacon. Noble Pig’s breakfast is a mighty force of sandwiches and scratch biscuits bringing familiar ingredients together –house-smoked bacon, house-made chorizo, and eggs from local farms – in winning combinations. Traditional favorites like oatmeal and waffles also take on a Noble Pig flare. The Noble Pig also carries desserts that you won't find anywhere else such as cupcakes in a jar, which I have yet to try.

The Noble Pig.

The Noble Pig.

Spicy ham, pulled pork, provolone cheese and bacon. Their signature sandwich which showcases their mouthwatering home cured spicy ham and pulled pork. You can't come to The Noble Pig without getting, well.. the noble pig.

Smoked duck pastrami with russian dressing and rye pickles.

Beef Tongue.

Almost everything is made from scratch here (except for the chips and some of the desserts). And I mean, literally everything. The bread is baked freshly in the morning, the meat is cured throughout the night and sliced in the morning and the pickles and slaw is pickled by hand everyday.

The Noble Pig
11815 620 N. Suite 4
Austin, TX 78750
Ph 512-382-624
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Pumpkin Pie Cupcakes

2011-10-11T21:00:00.000-05:00

I am so excited that it's October. This long summer season down in Austin has officially changed my favorite season to autumn. The smell of cold weather always puts me in a perky mood. I want to apologize for the lack of posts. Due to work, school, and my personal business launching, I've been neglecting A Taste of Koko but I promise I will be back soon!

Now that October has rolled around that means.. it's time for my pumpkin obsession. Now for those who have been following me for the past year know that I made around 7-8 recipes with pumpkin last year. But I just couldn't resist again this year. I'm not going to lie... I had bought myself a pumpkin back in September to put next to my bed.

Pumpkin Pie Cupcakes.

Ingredients

2 2/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 (15 oz.) can pumpkin pie mix

1 cup sugar

1 cup packed light brown sugar

1 cup canola or vegetable oil

4 large eggs

Preheat the oven to 350°F. Line cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking soda, and baking powder.

In the bowl of an electric mixer, blend together the pumpkin pie mix, granulated sugar, brown sugar and oil.

Add the eggs one at a time, beating well after each addition.

With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.

Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.

Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

Yields 30 cupcakes.

Top with a creamy cream cheese frosting. Dust with cinnamon.

The flavor profile between the Spiced Pumpkin Cupcakes that I made last year and these Pumpkin Pie Cupcakes is very similar. The Pumpkin Pie Cupcakes are a lot more moist though. So if you enjoy a moist cupcake versus a drier one, try these.

Because I used a premade pumpkin pie mix the batter only took 5 minutes to assemble before baking. The batter also refrigerates well, up to 2 days, if you want to make it ahead of time.

Don't expect any leftovers.

Click here to view the Spiced Pumpkin Cupcakes recipe.

Spookamole

2011-10-05T11:00:00.000-05:00

Guacamole is the ultimate party food and the perfect shade of green to thrill the guests at your Halloween party. Serve inside a small hollow pumpkin, with plastic spiders or blue tortilla chips to increase the creepy factor.

Spookamole.

Ingredients
2 avocados from Mexico, halved, pitted and peeled
1/4 cup minced onion, divided
1 tablespoon chopped jalapeno
2 tablespoons chopped fresh cilantro, divided
3/4 teaspoon salt
1/2 cup finely chopped plum tomato
2 teaspoons freshly squeezed lime juice

In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt.
With the back of a wooden spoon, mash until the mixture becomes a juicy paste.
Add avocados; with a fork, coarsely mash avocados; stir to combine with the paste.
Fold in the tomatoes, lime juice and remaining onion and cilantro.
Serve with tortilla chips, if desired.

For more great recipes and ideas, check out Avocados from Mexico.

Disclaimer: Recipe and photo is from Avocados from Mexico.com. No compensation was received for this post.

Texas State Fair

2011-10-02T13:00:00.000-05:00

Come one, come all to the Texas State Fair, the happiest place on Earth. Okay, maybe second happiest, next to Disney world. Back from where I grew up (Port Lavaca, TX), we have a fair every year too but it's not as extravagant or as large as the one in Dallas and the most exotic food was funnel cake. Last year was my first year going to the Texas State Fair and I was overwhelmed by how big the fairground was and the different kinds of fried food. This year the Texas State Fair begins and September 30 to October 23 and you'll definitely see me there.

If you've never been to a fair, here's how it works. You exchange your money for these magical passes (pictured above) which gives you access to all the food and rides. Got it? Ready... set... go!

Texas State Fair.

Classic Fried Corn Dog.

Everyone's had a corn dog but not one that is more than 6 inches, you know the average size.

I'll take two please! Ketchup and mustard also.

Salt Water Taffy.

I'm not a huge fan of candy but I heard taffy is good and it's made right in front of you!

Take a good look at this banner. French fries, fried queso, fried guacamole, fried green goblins, Texas hamburger, and fried silver dogs... I'll go ahead have one of each and a Pepto Bismol.

Goodness... people think of everything.

Fried Guacamole.

I didn't get a chance to try everything from this stand but the fried guac intrigued me. I like guacamole, so why not?

ICK. The breading was crunchy but it was just ick. I'll stick with my regular guacamole and chips.

Fried Snickers.

Attention Snicker lovers, I present to you the fried Snickers.

Deep Fried Pop-Tarts.

I always thought Pop-Tart were boring, let's fry em' up!

Can you guess what this is? Looks like ravioli right?

Fried Beer.

This was the most highly anticipated food item at the Texas State Fair 2010 anddddddddddd it was gross.

It tasted like a stale fried ravioli with warm beer inside.

Fried Margarita.

Interesting but a fail for me. Consisted of crunchy crumbles in a margarita cup, tequila, and whipped cream.

The crunchy crumbles eventually soaked up the tequila and it turned into a soggy mess.

Fried Bacon.

Pretty tasty. Reminded me chicken fried steak but with bacon inside.

I have to admit that I've actually made this at home before...

Fried Potatoes.

Curly q fried potatoes smothered with Cajun seasoning. YUM!

Like I said, I am super excited for the fair this year and I can't wait! Hopefully the weather will be cooler by then. This year the Texas State Fair will be showcasing deep fried pineapple upside down cake, deep fried Texas salsa, el bananarito, fried autumn pie, han's kraut ball, and walking taco. The most creative food this year will be deep fried bubble gum, which I can't wait to try!

As usual, they will be having car shows and livestock shows!

Texas State Fair
General Admission $16
Parking $15
http://www.bigtex.com

Food Photo Friday: Mushroom Corn Quesadilla

2011-09-30T13:00:00.000-05:00

A modern mexican restaurant inspired by authentic Mexican recipes from the kitchen of Chef Garrido's grandmother. Infused contemporary flavors from some of the world's finest cuisines to create an original menu. Striving to bring modern Mexican cooking to the forefront of Austin's dining scene, Garrido's uses seasonal, fresh, local, and organic ingredients and serves small plates allowing guests to design their dining experience and combine their favorite flavors.

Mushroom corn quesadilla.

This is by far the best quesadilla I have ever tasted. The mushrooms inside the quesadilla were juicy, melt in your mouth good and contrasted well with the rough texture of the corn tortilla. Dressed with a delicious and vibrated coloured roasted garlic ancho chile sauce.

Garridos
360 Nueces on W. 3rd Street
Austin, TX 78701
512.320.TACO (8226)
http://www.garridosaustin.com

Are you a restaurant or food truck that would like to be featured on A Taste of Koko's Food Photo Friday's? Email jane@atasteofkoko.com

Austin Restaurant Week 2011

2011-09-26T03:38:00.003-05:00

The upcoming Austin Restaurant Week is a celebration of dining in Austin and of Austin’s amazing Culinary Arts. Participants are given the opportunity to dine at the finest establishments throughout the city, ranging from $10 – $15 for lunch and $25 – $35 for dinner for a three-course pre-fixe menu.

Where are you going for Restaurant Week? Here are my picks.

Annie's Cafe and Bar.

Annie's is one of my favorite spots for happy hour in Austin. The food is delicious and the view of downtown is amazing. Read more on Annie's Cafe and Bar...

Haddingtons.

Catalan tomato Bread avocado, olive oil, sherry Vinega. Read more on Haddingtons...

Jeffrey's.

Jeffrey's was the very first upscale restaurant that I dined at in Austin that forever changed my perspective on food. This is the perfect spot for a romantic dinner!

Olivia.

The Chorizo Mussels with Lone Star Beer Broth is delicious!

Parkside.

Lump crab fritters with sauce ravigote.

The Carillon.

The Carillon is one of my all-time favorite restaurants in Austin for the food and the people. Chef Josh Watkins makes the most amazing food. Pictured upon is the Seared Escolar crusted with pistachios on top of a blueberry puree and a side of chantrelle mushrooms. Read more on The Carillon...

Uchi / Uchiko.

If you want one of the ultimate dining experiences in Austin, especially for Japanese cuisine, you have to try Uchi and it's sister restaurant Uchiko. You'll never have sashimi/sushi or dessert the same again. P.S. You have to get the Fried Milk from Uchiko, or the Sweet Corn Sorbet, or the Tobacco Cream. Read more on Uchi...

The places mentioned above are restaurants that I have dined at before. The ones listed below are restaurants that I'd like to try. Let me know if you've tried any of them!

Fabi & Rosi
Foreign & Domestic
Kenichi