Banh Mi!

It's time to ketchup, mustard! Seriously, this hiatus has gone on too long. So, in no particular order, get ready for a marathon of updates. Because there haven't been any posts since January, but there have been many delicious meals.

Of late? I tried my hand at some Banh Mi (which autocorrects to "Bang Mi"...glad I caught it. That would be awfully misleading).

My inspiration was a relatively new place on South First called Elizabeth Street Cafe. They offer French Vietnamese Cuisine and although we haven't been, I stumbled upon a recipe for the pork sandie around the same time I heard about the restaurant and thought I'd try it out.

I made a few adjustments (used thinly cut pork chops instead of tenderloin--cheaper, required less pounding, nearly as lean), but otherwise pretty much followed the recipe. There are quite a few steps (like pickling the radishes and carrots) that may seem complicated, but are totally worth it.

I'll be curious to see how ours rivals Elizabeth's...I'll have to document when we go and let you know. Any good sandwich discoveries lately?

Happy Searching!

California Crab BLTs

As some of you may know, the Mister and I love us some crab. Whenever there's an excuse to have some celebratory cuisine (holidays, birthdays, days that end in "y", etc.) crab is one of our go-to ingredients (as evidenced here). The occasion that had us feeling crabby this time? Super Bowl Sunday (aka Super Snack Sunday, which is definitely my favorite football event).

After some preliminary hors d'oeuvres (here and here), we sunk our teeth into these amazing Cali Crab BLTs. I mean, check it out!

We wanted an upscale take on the classic sandy, so we substituted a few ingredients from the basic recipe. The first step was removing all the meat from the crab legs and claws (which was a much easier task with the use of some kitchen shears).

We started with a fresh loaf of sourdough bread (left whole, so we could cut Texas Toast-sized slices ourselves). Once the bread was lightly toasted, we spread a lemon aioli (lemon zest, lemon juice, mayo, S&P) on both pieces. Then we layered some arugula, big chunks of crab, avocado (there's the California part), lots of bacon, tomato, and another little sprinkle of S&P.

The flavors were simple enough that you could taste each one individually, but worked so harmoniously well together. The lemon in the aioli gave the crab the perfect zing. The salty bacon, juicy tomatoes, and peppery arugula...all smooshed together between tangy sourdough toast...Sandwich Heaven!

Happy Searching,

Buffalo Chicken Sliders

Well, it's been a long time, my friends! My apologies for the long hiatus...I've had a few irons in the fire. Running my own classroom of seven- and eight-year olds for the very first time plus a mild case of pneumonia have required my full attention these past few weeks. Fun, overwhelming, and exhausting pretty much sum up the experience. Even though I've been busy, though, it doesn't mean I haven't been eating deliciously (thank you, Ryan)!

A few weeks back, the chef himself was craving some hot wings (which are some of my favorite pub-grub items as well). Without a good wing joint nearby, he improvised and ended up creating my new favorite treats: Buffalo Chicken Sliders.

They seemed to be fairly simple to put together:  Cut the chicken breasts to fit the slider buns, bread them (flour, then egg, then breadcrumbs), and toss them in a mixture of melted butter and Louisana hot sauce (Ryan basically followed the recipe on the bottle).

Place them on toasted slider buns (we found these little gems at our regular grocery store and they're awesome). Add a dollop of homemade blue cheese dressing (recipe below), some lettuce and diced red onion and you are in business--Scrumptious Buffalo Business! Served along side some roasted potatoes and a cucumber tomato salad, these sliders are so tasty--they'll become your new fave, too. Give 'em a try!

Best Blue Cheese Dressing
Equal parts mayo & sour cream
Blue cheese crumbles (as many or few as you like)
Chopped chives 
Squeeze of lemon
S&P


Mix all together. Dressing is thick--add milk to thin out if using for salad.


Happy Searching!

Greasy Grub: So Wrong Yet So Right

Ahhhh, weekends. I'm only slightly ashamed to admit that if it were possible to be complete gluttons all the time without any adverse side effects (obesity, skyrocketing cholesterol, clogged arteries, etc), Ryan and I would be on board. But alas, we have agreed to keep our appetites in check at least five days out of the week...so that we can reward ourselves with some indulgent eating over the weekend.

On Sunday, we were happy to discover a place that satisfied our craving for good ol' greasy grub. Situated just off of the UT campus, Dirty Martin's is an unassuming spot with a patio, picnic tables, and pints. What could be better on a sunny spring day? 

We started out with a $6 pitcher of locally brewed Austin Amber...that's $6 including tax! You can barely get away with a pint for that price these days! Served with two icy glasses, Ryan and I knew we were off to a good start.

As we deliberated over which fried appetizer to order, our eyes locked in on Chili Queso Fries. Ho. Lee. Smokes. They were a trifecta of savory perfection. Crispy, salty fries smothered in homemade three-cheese queso and homemade chili. Insanely good!

    

What comes after a gut-bomb like that? Burgers, of course. Out come two baskets lined with grease-soaked paper...and the best cheeseburgers we've had in Austin. Seriously. The buns were buttery, lightly toasted, and just dense enough to support the juicy goodness of the patties. The cheese was evenly melted and nestled underneath just the right amount of lettuce, pickles, and onions. Each bite was even better than the one before it. Delicious!

Local publications have given this place decent reviews, but I think they deserve some serious accolades. From start to finish, Dirty Martin's not only met but exceeded our expectations (which I consider to be fairly high). You know the grease is good when you're wishing you could have a second round of it later that same day (true story, it's a good thing we don't live closer...).

If Dirty Martin's is wrong, I don't want to be right. The beer is cheap and cold, the fries are smothered and scrumptious, and the burgers are bodacious. Two delicious, chili-covered thumbs up!

Happy Searching,

Maybe I'm part Cuban...

No, I haven't started smoking cigars. In celebration of the "Lost" premiere this week, we decided to have some island food. It was an island medley, drawing on influences from all over. Our menu included...

Limeade mojitos...

plantain fritters drizzled with spicy mango sauce...

and the reason I think I might be Cuban...this panini. Ryan roasted pork tenderloin that he had seasoned with coriander, garlic, salt and pepper. The assembly of the Cuban was my contribution: thin sliced pork, two kinds of ham (serrano and smoked), swiss cheese, a homemade relish of sweet hot peppers and dill pickles...pressed between mustard slathered ciabatta bread. Crispy bread, gooey cheese, salty, sweet, and spicy...how delicious is that? Try it--and you may find your inner Cuban, too.

Happy Searching,