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 […]
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 […]
Brined and Charcoal grilled Chicken, Crème Fraîche, Crystal Hot Sauce. An International affaire.
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)
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.