Austin Food Journal

Not sure what is going on here with this special edition Le Creuset set. What recipe would you even make using this?

Caramelizing this cheese adds a sweetness to play off its salty profile. Wonderful grated on top of enchiladas.

Pad See Ew. Stir fried wide rice noodles with garlic, chicken and Chinese broccoli.

Rice flour, Tapioca flour and water.

Stir like crazy. And, you need to stir right before portioning. These flours doesn’t do a good job of staying in solution.

One teaspoon Red Boat fish sauce and one teaspoon dark Soy Sauce.

Add to that one tablespoon regular Soy Sauce. This with be the wok sauce.

H Mart in North Austin carries any Eastern ingredients you need. Tons of Chinese broccoli and other greens. They also have Broccolini, if you want to go down that road. It’s fake Chinese broccoli that costs twice as much as the real thing.

Greed. Don’t be greedy and think you can make these noodles and, Bang!, pull them up, slice them, throw them into a wok and have then not stick. Why the hell are you in such a big hurry? Make them a day ahead if you are pressed for time on the day of. It’s worth it. Take the time to let the noodle chill, literarily. If it cools all the way down, it isn’t sticky when you pull it off the sheet pan. You get to control the ingredients and that is worth it. What would you rather have, Bob’s Red Mill and Austin filtered water or mystery ingredients from other continents from suppliers that maybe don’t care about what they are feeding you?

I have been chickening it up for a while now, probably should try this dish again with the traditional pork.

Battered and fried fish tacos with Aleppo aioli sauce on Central Market flour tortillas.

Other ingredients are diced lettuce, red onion and tomato. Lime, cilantro and cotija cheese.

This is magic water. Everyone will say, “you have to try this Tequila, its the smoothest you have ever tasted”. Last week, that sentence was uttered to me and it turned out to be true. Fortaleza, my new favorite.

Raw and Fried Napa Cabbage, Cucumber, Red Onion, Herbs, Pistachio and Scallions. I think I have this one dialed in now. Switching over to Napa Cabbage and adding more fresh herbs was the right move.

Tempura fried Napa Cabbage. When it comes out of the fryer, hit it with some salt.

I swopped out the traditional chopped roasted peanuts for chopped roasted pistachios. Why? Because pistachios taste better and look cooler. Sorry peanuts.

Thai Sweet Basil, Cilantro, Peppermint and Spearmint. Besides the Cilantro, all of this can grow in your yard year round in Central Texas. A pack of seeds costs a buck and a half and you will always have it on hand.

Combine the herbs with Red Onion and raw Napa Cabbage. Wait to toss in the the fried cabbage till the very end so it retains it’s crispness.

The base of the dressing is Thai Chili’s, Red Pepper fakes, Ginger and Garlic. If you haven’t been to H Mart, stop reading this and get in your car. It’s in North Austin and is the best grocery store (of any kind) that I have been to. They have all of the Eastern ingredients that I had been looking for. Fresh Curry leaves? No problem, they have them. Fresh and dried Thai Chili’s? Yes and Yes.

The liquid part of the dressing is Canola Oil, Apple Cider Vinegar, Honey, Sesame Oil and Soy Sauce. Combine with the fibrous parts, put a lid on the jar and shake, shake, shake.

These are not ‘shelf stable’, but will last weeks in the refrigerator. English Cucumber and Red Onion.

One tablespoon Sugar to two tablespoons Salt. Three cloves garlic. To that add three cups boiling water and let the sugar and salt dissolve. When it’s cool, add one cup White Vinegar.

Mandolin does quick and even work. I like the heavier metal ones apposed to plastic. I would hate to have a plastic one flex or shoot off the cutting board mid maneuver. I like my hand just the way it is.