Austin Food Journal

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.

Black bean, chicken, avocado tostadas. I’m sure you can tell, they were horrible.

I guess the picture is a little prettier than the title. Wonderful way to roll into a Sunday.

The obvious key is the hollandaise. I don’t think it is as hard to make as people think it is. The only hard part is deciding if you are going to tell everyone who is eating how many egg yokes and sticks of butter are in the sauce.