Photo by Brad Stufflebeam
I just did a wonderful two day tour of a local Austin farm, Boggy Creek Farm. The event was catered by Jesse Griffiths and Tamara Mayfield of Dai Due. They run a supper club specializing in using only local products. The roast beef sandwich was wonderful as well as the grilled chicken.
While my wife is out of town, I thought I would do what any guy would and sharpen up my pasta dough recipe.
I have a pasta cutter and it only ever seems to get every other cut right. So I mixed my dough twice as longs as I usually do and made sure it was firm. It worked! It cut perfectly.
I know, I know… they ain’t pretty. But, I’m working on them. And to have the smell of hot scones on a Sunday, just makes the morning go that much smoother.
I think people tend to over-cook chicken. I’m not talking medium-rare, but just done. When there is still some moisture in there. I cook mine on medium heat so I can slow down the process and monitor it better. The salad is a raspberry vinaigrette with feta and red onions.
It’s not even really a tea, its a bush that grows in Africa, but it makes a mean glass of iced tea. I buy it from a great tea place downtown, The Tea Embassy.
Traditional Yucatan dish. What makes it special is the use of annatto seeds in the acidic marinade. From there, it is basically a braised pork dish. Robert Rodriguez used this dish in his movie Once Upon a Time in Mexico. If you have the DVD, there is a special feature with Robert cooking it.