Above: Old steak fried in a pan with some stuff that would make your mom think you are eating healthy. Dry aging your own steak is where it is at. Doesn’t cost a cent, improves the texture and flavor. Best of all, you get to repurpose that cigar humidor that your father-in-law gave you [...]]]>

Above: Old steak fried in a pan with some stuff that would make your mom think you are eating healthy. Dry aging your own steak is where it is at. Doesn’t cost a cent, improves the texture and flavor. Best of all, you get to repurpose that cigar humidor that your father-in-law gave you in 1994.

Rich fatty steak needs a counter punch. I am going with sweet and spicy: spring lettuce mix with a honey dijon dressing (pictured above pre-shaken).

This looks like a horror movie prop (and probably could be). Dried out steak, left uncovered in the fridge. All kinds of wrong make all kinds of right. As the meat drys, it concentrates the beef flavor. The lack of exterior moisture makes for a perfect crust building environment. Don’t have a drying rack for your steak to age on? No problem, an impromptu fork rack to keep the air circulating is within reach.

Chimichurri is a classic South American accompaniment to steaks. It’s gutsy, quick and vibrant (like Mike Tyson in the 1980′s). Olive Oil, Vinegar, Garlic, Shallot, Parsley.

Pan fried in Canola oil and finished in 450 oven. This cut was too big to cook start to finish properly in a pan (which is a good thing). An oven is a even heat environment that can ensure that the majority of the protein is finished to the proper amount of doneness.

Smoked Chili Flour, Egg Wash then Panko Crust.

It’s still nuts that we have Two great tortilla factories around these parts.

Hana World Market on Parmer is a killer spot for Asian (and other) food stuffs. I’m tired of paying $1.50 for cilantro at Whole Foods: .39 cents at Hana. And it’s fresh as hell (see below). Above: Sushi Rice, Fried Shallot, Green Onion with Fresh Herbs and Chili Sauce.

Mint: .59, Cilantro: .39, [...]]]>

Hana World Market on Parmer is a killer spot for Asian (and other) food stuffs. I’m tired of paying $1.50 for cilantro at Whole Foods: .39 cents at Hana. And it’s fresh as hell (see below). Above: Sushi Rice, Fried Shallot, Green Onion with Fresh Herbs and Chili Sauce.

Mint: .59, Cilantro: .39, Basil: .69, Lemon Grass: .59.

Uchiko Chili Sauce. Palm Sugar is the new black.

Squid is the new Fish Sauce: $1.39. When was the last time you got something in a bottle this big for under a buck forty.

Loquats almost there

Who can you trust. That list now includes Thomas Keller. I pulled out the Ad Hoc book: 450, 20 minutes, 400 for 40 more. Son a a b*tch! It worked!

Thyme Butter Citrus Sauce

Bread and Vegetable Stuffing. No reason not to eat this on days other than when school [...]]]>

Who can you trust. That list now includes Thomas Keller. I pulled out the Ad Hoc book: 450, 20 minutes, 400 for 40 more. Son a a b*tch! It worked!

Thyme Butter Citrus Sauce

Bread and Vegetable Stuffing. No reason not to eat this on days other than when school is out.

Tripple threat: Sea Bass, White Onion Tart, Sherry Vinaigrette Frisee Salad.

It’s hard, because I want to eat more fish, and everything I read says the fish population is in trouble.

Another dish inspired by Sway: Brisket (Austin Urban Gardens), Egg, Herbs, Sushi Rice and Chili Sauce.

I built this sauce a few weeks ago and it was good. This time, I subbed in palm sugar for white and added leeks. Much smoother. Other components: garlic, salt, honey, red pepper flakes, fish sauce, white [...]]]>

Another dish inspired by Sway: Brisket (Austin Urban Gardens), Egg, Herbs, Sushi Rice and Chili Sauce.

I built this sauce a few weeks ago and it was good. This time, I subbed in palm sugar for white and added leeks. Much smoother. Other components: garlic, salt, honey, red pepper flakes, fish sauce, white vinegar.

Friend Shallots, the topping.

Pictured above is the wasted half weight of the leeks that I bought at the market. What the hell! If I wanted to by an ingredient that half was thrown away I would still be buying p*t from *a** s**nl**  in West Campus. Shake is shake.

In the long run, this might cost me more that the purchase price. It’s also creeping me out.

Apparently, Thailand is bitch’n. I am just figuring this out. The cuisine is bold: salty, hot, sweet and sour. And, it’s all over Austin: Sway, Thai Fresh, Spin Modern Thai, Satay. Vegetable and herb heavy dishes, punchy sauces. Plus, the Thai are Buddhist that eat meat! The best of both worlds! They are chill [...]]]>

Apparently, Thailand is bitch’n. I am just figuring this out. The cuisine is bold: salty, hot, sweet and sour. And, it’s all over Austin: Sway, Thai Fresh, Spin Modern Thai, Satay. Vegetable and herb heavy dishes, punchy sauces. Plus, the Thai are Buddhist that eat meat! The best of both worlds! They are chill and can eat chicken wings.

Drink up Austin. It will help get you though the next few days till SXSW is over. Picture above looks tasty, huh? Haven’t heard of a Palm Court? It’s because I made it up. I’ll cut to the chase, it’s a Margarita made with Palm Sugar.

Recipe: two parts tequila, one part orange [...]]]>

Drink up Austin. It will help get you though the next few days till SXSW is over. Picture above looks tasty, huh? Haven’t heard of a Palm Court? It’s because I made it up. I’ll cut to the chase, it’s a Margarita made with Palm Sugar.

Recipe: two parts tequila, one part orange liquor, one part lime juice (see picture above for a visual representation of limes) one half part orange juice (not pictured, but they look like giant orange colored limes), three parts H2O (two parts hydrogen, one part oxygen). Stir.

Salt! Don’t forget salt. It brings out and together the other flavors. It’s also handy to rub in the wound over what is transpiring over these nine days.