…the risk being that you may become healthier.

These melons are so crazy, I don’t even know their names (so I will now be referring to them as Lyle and Willie).

With your sharpest knife, cube Lyle and Willie into bite size morsels, combine with cherry tomatoes, salt and parmesan cheese. Eat. Repeat.

Share/Save

There is a small, hidden, restaurant that recently opened in Austin. It’s called Uchiko. Don’t tell anyone about it. It will be our little secret.

They have a sweet chili side sauce that comes with a few appetizers and mains. Instead of breaking into their kitchens to steal some, I purchased their cookbook to get the recipe. My parole officer gave me a high-five for my shrewd decision making skills.

Safety Tip: Immersion blenders in chili vinegar sauces tend to throw said sauce to the four corners of the kitchen. Cover container appropriately or suffer the consequences.

Share/Save

Pan Seared Halibut with White Gazpacho and Cherry Tomato, Cucumber, Red Grape Salsa.

I didn’t know there was such a thing as white gazpacho just like I didn’t know that there is a In-N-Out Burger in a hidden sub-basement of Whole Foods (hint: in the elevator, push the “6″ button three times). The base consists of poached, peeled and pureed almonds. Tricky.

I don’t know if this is a salad, a salsa or a gazpacho (or just a bowl full of fruit waiting for a dressing). But once mixed with a Sherry Vinaigrette, it is a fresh, bright topping for the dish.

Share/Save

Tito’s + Cranberry + Ice + Summer + Wide Mouth Ball Jar + 104 heat = Austin Summer Cocktail.

Share/Save

I haven’t had as much time to cook at home as I have had in the past, so it is fun when the mood strikes. Impromptu dinner party last week: Seared Bison Tenderloin, Potato Gratin and Hot and Cold Pea and Green Bean Salad.

The trick to the potatoes is to set them on a path of suffering at the hands of heavy cream and Parmesan.

Under the golden (harsh) glow of the under counter microwave lighting, the bison cooks off in clarified butter. (Did someone just say butter?… Why am I talking to myself?)

Plating everyone up for sit down. Always nice when I get to put a couple extra leaves in the dining room table to accommodate friends from out of town.

This is one of my favorite salads. Nice combination of flavors and textures. I believe the making of a quality salad is an exercise in self control. Do I feel like I needed to kill these green beans? No. Do I felt like they deserved it? Probably.

Share/Save