Austin Food Journal

People argue over gas vs. charcoal grills. I use them both. At the same time.

While I am heating up the charcoal in a chimney starter, I put my cast-iron, charcoal mini grill inside my gas grill. I turn on the gas grill and let it heat the cast-iron grill up. That way, the coals don’t have to heat up the cast-iron. Hot and ready to go.

Bobby Flay’s food style seems to be about right for me here in Austin. His two regular ingredients are peppers and honey, which is fine by me. I don’t mind the heat, but I love how honey brings it down if it gets away from you. I also like how, most of the time on TV, he cooks from scratch. This week he made Goat Cheese Enchiladas and Green Rice on the Food Network. I gave it a spin and (with a few modifications) it turned out to be one of this year’s favorites. I added shredded Chipotle grilled chicken, added more Cotija cheese and a few less Jalapenoes.

The mystery of the disappearing nachos. Pureed beans, cheddar cheese, sour cream, cumin, garlic salt and chili powder.

Easter eggs are fun. They’re blank, white, 360 degree canvases calling out to your creative use of Crayons and food coloring. And, for the next week, your morning meal is a little more festive.

Salad season is upon us. I kicked it off with some seasonal fare. Spinach, bacon, apple, red onion, goat cheese, with a Meyer lemon honey-mustard vinaigrette.

Without realizing it, the Alamo Drafthouse movie theater has become the restaurant we most frequent. Now, I can’t imagine seeing a movie without placing a food order during it. We usually get their pizzas. Nice, inexpensive wine selection also.