Austin Food Journal

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.

Yukon Gold off the mandolin, blanched, dried on racks. Fried at 350F for 6-7 minutes (until the bubbles stop). Tossed with smoked paprika, rosemary and salt.

B&B Charcoal grilled chicken tacos. Flour tortillas, charred tomato salsa, chipotle aioli, pickled cabbage and grilled scallions. Delicious sloppy mess.

Brined skin on bone in chicken thighs. Russet potato salad with capers, red onion, fennel, chive, cilantro, mustard and aioli.

B&B charcoal. Except no substitute. Lodge cast iron grill, performing like a champ.

I hope everyone has a wonderful 4th of July. Happy Birthday America. You don’t look a day over 240 years old.

I cheated and bought egg roll wrappers. Sue me. Cabbage, carrot, celery, cilantro, caramelized shallots.

White sugar, white vinegar, garlic, ginger, orange peel.

Blanched all the vegetables. Twice fried: 325F to finish cooking the vegetables, 375F for crunch and color.