Austin Food Journal

Had some friends over for fajitas. El Max Ranch beef sirloin (pounded out) with a marinade of cilantro, onion, garlic, cumin and jalapeno. I only had it soaking for about two hours but it tasted pretty good. Whole wheat tortillas, caramelized onions and all the fixins.

Can’t tell you how nice a meal we had at Lambert’s on Saturday morning. We were headed to Art City Austin. Right before the gate, we smell Lambert’s. They are in an old historic building downtown, sandwiched in between all the new growth. Their food, service and facility were as great as I had hoped. Subtle BBQ sauces, delicate eggs, balanced cocktails and a lovely building. We are looking forward to returning for their Sunday evening music review.

Pasta with wilted spinach, Parmesan, garlic, crushed red pepper and toasted pine nuts.

The new issue of Edible Austin is out. Great as always. Plus, you get to finally figure out what happened to the drifter grifter farm consultant.

Pan-seared Big Eye Tuna, avocado, cucumber, scallion and all the goodness that a warm salad is. Dressed with a creamy oil and vinegar emulsion (egg yolk and orange juice) on red leaf lettuce.

I may be overstating the title a bit, but there sure is a lot to chop in Pad Thai: 1-ounce tamarind paste
3/4 cup boiling water, 2 tablespoons fish sauce, 2 tablespoons palm sugar, 1 tablespoon rice wine vinegar, 4 ounces rice stick noodles, 6 ounces Tofu, 1 to 2 tablespoons peanut oil, 1 cup chopped scallions, 2 teaspoons minced garlic, 2 whole eggs beaten, 2 teaspoons salted cabbage, 3 ounces bean sprouts, 1/2 cup roasted salted peanuts, freshly ground dried red chile peppers to taste, 1 lime, cut into wedges. See I told you.