Lucy Chonga with Chicken

Mia’s Tex-Mex on Lemmon Ave. in Dallas, I love you. For many things, but mainly for introducing me to the Lucy Changa. Haunting. I needed to see if I could replicate it here in Austin. Home made flour lard tortilla fajita burrito, deep fried and covered in cheese and ranchero sauce. Ranchero Sauce: Canned Plum tomatoes 28oz, Onion 125g, Garlic 30g, Guajillo 20g, Serrano 15g, Chicken Stock  200g, Cilantro 15g, Cumin 2g. Sweat onions and garlic. Toast guajillo. Add other ingredients, simmer for an hour, puree. Salt and pepper.

Skirt steak marinated in citrus, grilled poblanos, onions and bell pepper.

Slip into that sweet, sweet bath of Rice Oil to become GBD ( golden brown delicious ).

Black Tea Brined Tomahawk Pork Chop, Grits, Vermouth Cream Sauce

Pork Chop is brined for 24 hours in black tea, salt, sugar. Sous Vide at 27C for eight hours. Chilled in bag. Grilled two ears of corn. Took the kernels off, chopped up the cobs and made a corn stock to cook the grits in. When is was done, stirred in butter, salt and the reserved grilled corn kernels.

Frenched the bone

For the sauce, fat is rendered from the trimmings. In a teaspoon of the fat, sweat shallots, add two cups dry vermouth. Reduce until pan is almost dry. Add two cups cream and reduce by three quarters. Salt. Be patience. You will be rewarded with crazy goodness.

Seared from cold on a pizza steel. Medium rare.

The salad consisted of roasted cherry tomatoes, new potatoes and apple, tossed in a mustard vinaigrette.

Flour Tortilla

Flour 270g, Salt 5g, Baking Powder 5g, Hot Water 150g. Lard 25g. Mix dry, add water till dough forms. Add Lard final mix. Rest dough. Portion balls and rest for second time: 20g – 7”, 35g – 8.5”, 45g – 11, 60g-12”. Flour and roll out thin, cook through on flattop (500° 15 sec)

Chile Relleno Ancho

Ancho rehydrated. Not battered, over Pasilla Salsa (Rehydrated Pasilla, Garlic, Orange juice, Zest, Marin and Salt). Fun alternative to the more traditional presentation.

Charcoal grilled chicken (B&B Charcoal), Tillamook Provolone, Monterey Jack, Sesame Seeds, Cilantro and Pine Nuts.

Rehydrated Ancho, they look a little odd. Makes me a little nervous, like carnivals at county fairs.