I couldn’t resist grilling last night. The weather is awesome. I bet you people coming in from New York for SXSW think this is hot weather. We’ll send you a postcard in August.
The dish pictured above is Mustard and Herb Grilled Pork Tenderloin on Fruity Couscous. (Fruity? That’s not going to sell well.)
Marinate the pork in a mixture of olive oil, mustard, thyme, salt and pepper for a couple hours (Beer 1). Fire up your chimney starter with some high quality lump charcoal (Beer 2). Cut an apple into thick slices. When the coals are white hot, fill up your grill and clean the cooking surface. Put the apples and pork on the fire and feel manly standing by the fire holding… (Beer 3). Cook the apples till slightly soft and the pork until just a hint of pink is still showing (no comment). To get that campfire flavor, I feed a few Rosemary branches into the fire.
Couscous is pretty simple. Bring the instructed amount of water to a boil, add the couscous, dried golden raisins, dried tart cherries and the diced grilled apple. Throw a lid on it, turn the heat off and wonder aloud about where all your beer went. For sauce, I made a quick mustard, thyme vinaigrette.
I think this is the site. Your one stop shopping for all the free food at SXSW. Why even bother getting a wristband? Free bands, free food and I think there are a few that will come pick you up at your house. Kudos on a great site my man.
Grilled Chicken Sandwich on Mandola’s Garlic Bread. A little mayo, a little bumpy mustard and a couple leaves of lettuce. Sure, it’s simple. But so is off-shore powerboat racing, except a little less salty (and without any fiberglass).
New Farmers’ Market on the corner of Bee Cave and 360. You know, the place with all of those crazy flamingos. Like the pictured sign says, Thursdays from 3pm – 7pm. To park, get onto the entrance ramp of 360 going North. The market has a one way drive way on the right.
Every Farmers’ Market in town has it’s own personality, and I dig that. This one is set up on a system of decks and walkways under Oak trees and umbrellas. If you are a regular to the different markets, you will be happy to see the usual suspects plying their trade: Hillside Farms, Bella Verde, Green Valley Produce, Cypress Valley Produce, 6J Ranch, CKC Farm (!), Blue House Flower, Renee Hillse, Texas Lavender, Watson Farms, Design Your Dine, Aunt Nita, Taco Deli, Kelly Jo Salsa, Kalas Kuisine, Pillar Bluff Vineyard, Piece of Cake, Hot Rockin Corn, Lori Hartman, Kocurek Charcuterie (!), Texas Olive, Bastrop Cattle Co. and more. Go over and check it out. You still have three hours.
Hailing from North Carolina, Sticks and Stones Clay Oven Restaurant has named every item on it’s menu after Ryan Adam songs. That is so kooky I can’t believe it has not happened in Austin. We have a few Willie named things around town (Red Headed Stranger @ Frank’s) but not a full menu. If you were thinking Wilco would be another good idea, someone else beat you to it.
We have gourmet Mini Hamburgers, Shrimp Corn Dogs, Truffled Mac and Cheese. When are we going to give the Chicken Finger the respect it deserves? What chef in this fine-dining town has the cojones to make this magic happen? Hey Uchi, how about Tuna Fingers with Roe Gravy? Pictured above are my pedestrian variety Chicken Fingers and Mashed Potatoes with Black Pepper Gravy. Or, as the French would say, “Digits La Chicken with Pomme Puree”.
My chicken digits are made from skinless, boneless chicken breasts, sliced up finger size (fat fingers). Standard breading procedure is then applied: flour, salt, pepper > egg wash > Panko breadcrumbs.
Cracked Pepper Gravy done right is a thing of beauty. It’s basically a Bechamel, one of the French mother sauces. I wonder how many red necks realize that they are eating a French sauce on top of their Chicken Fried Steak? Or, for that matter, that Chevrolet is a Swiss word from an army-less country. I start with equal parts flour and butter and cook them together slowly till a blond paste is formed. Slowly start adding warm milk. When it incorporates, add more till you get to a consistency that looks a little looser than you would want. When it cools, it will firm up. Add cracked black pepper and simmer for five minutes or so (not to thicken, but to cook the flour taste out).
Pedestrian pepperoni is junk (sorry Hormel). Adding it to pizza floods the top with metallic and bitter fat. If you’re into that kind of thing, then god’s speed. I take that back. On occasion I’ll get a slice of pepperoni, once a year, to remind me of my youth (being beaten up after Gym class).
I have been searching for a Peperoni (notice the spelling, classic Italian version) or a Sopressata. All of these fall into the Salami family. I found one that I am excited about, Artisan Felino at the Antonelli’s Cheese shop. Mild pork taste with good seasoning. And, look how cute it curled up on the pie. Go over to the Cheese shop and try it, John with give you a taste on the house.
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