Austin Food Journal

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.

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.