Erdinger

Pretty tasty weizen.

Dry, not too hoppy.

Momoko Austin

If you want bubble tea in Austin, momoko is the place. The location is right off the drag on 24th street. I would recommend the honeydew-- it's delicious. If you are hungry get a rice ball too.

Momoko
704 west 24th street
Austin, Texas 78705
512.469.0232

Braised Boneless Beef Ribs over Garlic Cheese Grits With a Balsamic Beef Reduction

Braising, it's king. No really, you can do magic with braised meat. Think of fork tender, juicy, flavorful and there you have braising. I make a dish like this at least once a week and I never hear a complaint. Well, if you have someone who dare complains after you cook-- ditch them!

Now for the recipe.

1 package of boneless beef ribs ( this would be for 2 or three people)
Garlic powder
Parsley
Sage
Thyme
Rosemary
Sea salt
Fresh cracked pepper
1.5 cups beef broth (never with msg)
.5 cup of a good balsamic vinegar
1 teaspoon fresh crushed garlic
1/4 a cup of crema

Preheat oven to 275

Sprinkle herbs on both sides of the beef pieces. In olive oil brown the beef in a ceramic Dutch oven. Once it has browned, take meat out. Deglaze pan with balsamic, scraping bits. Add the beef broth, garlic, and beef pieces and put in the oven. Cook for 2 and a half hours or until fork tender.

Once the beef is cooked take out and let it rest on the side. Add 1 tablespoon of arrowroot and reduce sauce. Once it has reduced at least half add 1/2 of a cup of crema. Pour over beef and serve with cheese grits.

I love grits, I basically use instant grits and cook according to the package. I usually make the serving size with 1.5 cups of water and 4.5 tablespoons of grits. Once they have cooked I add about two havarti cheese slices, 1 tablespoon of garlic powder, a tablespoon of butter and fresh cracked pepper.

Mmmmm

It tastes way way better than my picture!

Eggplant Lasagna

I cook pretty often, and I try to make things that are relatively healthy. Lasagna is always a favorite around here, but I try to stay away from pasta. In this recipe, eggplant replaces the noodles.

1 eggplant sliced 1/4 an inch (I use organic)
1/2 a small container of ricotta
1/4 a cup of crema
1 cup mozzarella
1/2 lb of ground chicken or whatever meat you like
1/2 jar of good organic pasta sauce
Italian seasoning
1/2 tablespoon fresh garlic

First sprinkle the eggplant slices with a little salt on both sides. Set on a paper towel and let sit for an hour. This takes out moisture from the eggplant. After an hour rinse eggplant slices and then brown in a pan until soft.







Brown chicken in a little coconut oil. Add about 1/2 a tablespoon of Italian seasoning and a pinch of salt and pepper. Once cooked thoroughly set aside.

Mix ricotta cheese with 1/2 tablespoon of fresh garlic, salt and pepper.

Now it's time to assemble the lasagna. Pour some pasta sauce on the bottom, then add eggplant, next add the ricotta mixture, chicken, and mozzarella. Repeat this and then top with more pasta sauce and a layer of fresh parmesan. Bake for 45 minutes on 350. Let cool for 15 minutes then serve with garlic toast!

Herb Baked Chicken With a Garlic Tomato Cream Sauce

For me, nothing says comfort food like a baked chicken.  When I come home from a being away my mother always asks me what I want her to cook.  Yes, I still go to my mothers house all the time.  So I say, baked chicken-- it's my favorite.  I purchased an Enameled dutch oven a while back, and I decided I needed to make baked chicken myself.  To my surprise it was pretty darn easy.  This is a recipe that I concocted and made last night.  It is Super.  And I mean that.  You could probably kill someone with it-- in a good way of course!

1 2 or 3 lb Whole Roasting Chicken ( I buy organic- try to get hormone free if not organic)
2 Tablespoons of butter

I used Fresh Herbs-- buy an herb garden and keep it in your kitchen.  If not use dried.
1 teaspoon of oregano
1/2 a teaspoon of chopped rosemarry
1/2 teaspoon of sage
1 teaspoon of garlic powder
Cracked black pepper
1/2 teaspoon of sea salt
1/8 teaspoon of red pepper

1.5 cups of Chicken stock (try and use a good one if you can-- I get kitchen basics)
1/2 an onion sliced
1/4 a pack of cherry tomatoes
1/2 teaspoon of fresh garlic

Preheat the oven to 350

Wash your chicken and set aside.  Next mix all your herbs into your butter.  Butter should be room temperature.  Once you have mixed it, put it under the skin of the chicken.  It is easy to do on the breasts because you can pull the skin away from the chicken and stuff the mixture underneath.  On the legs, I cut little holes and shove it in.  You don't need a ton, just little bits around everywhere.  Once you have put the butter mixture in, you can smooth it out from the top to spread it somewhat evenly. Add the chicken broth, onion, tomato, garlic and bake in the oven covered for 1.5 hours or until juices run clear.  You can take the lid off for the last 30 minutes to get a nice brown on top.

Once the chicken has cooked, take it out and put it on the side to rest.  All meat needs to rest a minimum of 5 minutes before you cut it anyway to let the juices re uptake.  Place the dutch oven on the stove and mix blend the liquid with a hand held blender. Be careful not to let the liquid splash you, as it will be hot.  You can also put it in a blender if that is easier for you.  Once the liquid has blended let reduce down about half.  Finish off with 1.4 cup of heavy cream.  If you don't have that you can substitute sour cream or Mexican crema. You can taste the sauce and see if it needs any salt or pepper.  Then you are ready to serve.

Slice your baked chicken and pour on the sauce.  Serve with any side vegetable.  Also goes well with grits, mashed potatoes, wild rice.

Enjoy!
S

Bok Choy Recipe

Bok Choy is a Chinese vegetable. It's classified as a type of cabbage.

I've seen it cooked many times on tv, but I've never made one myself. I read up on it, and the general consensus was to sauté it in pan.

So that's what I did.

1 head of Bok Choy cleaned and 1 inch of the stem cut off
1 teaspoon of coconut oil
Salt to taste
Pepper to taste
A pinch of crushed red pepper
teaspoon of fresh garlic
1 teaspoon of honey

Once the pan and oil are warm throw in the Bok Choy with salt, pepper, and crushed red pepper. Let cook about a minute, then add fresh garlic and honey. Cook for and additional few minutes until tender.

Take out and sprinkle with parmesan.

You want to make this dish last in your meal as it only takes a few minutes.

Enjoy!

S

A Matter of Taste Serving Paul Liebrandt

Oh my my. If you are a foodie like me, this is a MUST watch documentary. It is on HBO on demand right now. A super interesting story of a star chef on top, that takes a dive down. It's a story of artistry, and the struggle that comes with that desire. The discomfort that comes from being held back is relatable. The chefs want to have the freedom to create is shared by the viewer. You feel it! The timeline spans over ten years, and one realizes the tenacity and dedication it takes to achieve a goal. I was more than entertained, I was inspired!

Cheers!

Mexican Brisket Recipe Brisket Tacos

A few posts back, I told you how I was going to make all the food for my impending birthday. Well, I did, and it was damn good. Brisket tacos were the main part of the meal.

Here is my recipe for the brisket.

1 5lb brisket (should feed up to 10)
1/2 a small bottle of teriyaki
Garlic powder
Mexican oregano
Seasoned salt (with no msg)
A pinch of Red pepper
1/2 a pot of coffee
1 small can of chipotle in adobo sauce pureed
1/2 a jar of hot sauce (I use El Phoenix)

Preheat the oven to 250. Take the brisket and put it fat side down in a large roasting pan. Evenly coat the beef with garlic, oregano, seasoned salt. Turn brisket over fat side up. Pour in Teryaki, coffee, chipotle, hot sauce, and red pepper. Cook covered on 250 for 7 hours.

Once the brisket is done, remove the fat. It should easily come off. Next let cool a bit and chop or slice against the grain of the meat. Put the meat back in the sauce, and serve with corn or flour tortillas. Add your favorite garnishes such as white onion, cilantro, red sauce, green sauce, Mexican crema, and whatever cheese you like.

Enjoy!

Fast and Easy Tortilla Pizza

I love pizza, and my husband loves pizza. Come to think of it, who doesn't love pizza?

This is about as fast, easy and delicious a recipe that you could make.

Tortilla
Pizza Sauce ( you can use ready made)
Cheese of your choice (I use mozzarella)
Fresh tomatoes
Jalapeño
Green onion or regular onion chopped
Frozen corn thawed
* you can add any lunch meat to the toppings If you'd like

Sauce Recipe
I didn't have tomato sauce so I pureed canned tomatoes (muir Glen is what I used) cook on the stove for 30 or so minutes and at garlic, salt, pepper, Italian seasoning and a tablespoon of sugar. Also you don't have to cook it if you don't have time, just add ingredients and mix.


Take tortilla and broil both sides until brown and crispy. Take out top with cheese and the rest of ingredients. Bake in the oven for 15 minutes!

So good!

Enjoy, S

Christmas Eggs

In Mexico, egg dishes with red and green sauce are called Christmas eggs. As a staple, I keep hot sauces in my fridge at all times. This dish is easy and quite delicious.

2 pieces of toast
black beans (or any refried beans, leftovers are perfect)
4 eggs
2 slices of processed cheese (I use horizon Organic, but you can uses Kraft Slices)
Salt Pepper
Red and Green Sauce
Mexican Crema

Once your bread is toasted spread a layer of beans on top. Next make your scrambled eggs. Once they are done add in two sliced of cheese and let melt. Add salt an pepper. Now its time to stack. Place eggs on top of the beans, drizzle with crema, red and green salsa.

Delish!

Mexican potato salad

So I've gotten with the birthday program-- I'm Celebrating. I figured the best thing to do was have a party at home. Something chill and beer-y. I also decided (because I'm nuts) that I should cook the entire meal for around thirty people. So, what am I making? Braised brisket tacos, Mexican potato salad, sweet coleslaw, queso and Mexican rice.

I started the potatoes today.

10 lbs of red potatoes
2/3 of a 64 ounce mayo
1 package of peas thawed
2 cans of cooked carrots drained
1 bunch of chopped green onion
3/4 of a jar of El Phoenix hot sauce
Salt and Pepper to taste

Chop the potatoes into small cubes. (damn that took a the longest)

Boil until soft. Mix in all of the other ingredients and chill overnight. Make sure you have a large pot and a large mixing bowl!

This Should serve 25 to 30 people.

Serve at your art show ;)

Enjoy!

Easy Banana Bread

1 1/2 c. self-rising flour
3 very over ripe bananas, mashed
2 eggs
1/2 stick real butter
1 tsp. vanilla
1 c. sugar
Pinch of salt
1/4 cup chopped walnuts

Cream together butter, eggs, salt and sugar until smooth. Add bananas and vanilla; beat well. Mix in flour and nuts. Bake at 325 degrees for about 1 hour or until golden brown.


Icing
1/4 cup confectioner sugar
1 tablespoons of milk
A few crushed walnuts

Mix together and spread on top of cake once cooled.

Yum!

A Matter of Taste Serving up Paul Liebrandt

Oh my my. If you are a foodie like me, this is a MUST watch documentary. It is on HBO on demand right now. A super interesting story of a star chef on top, that takes a dive down. It's a story of artistry, and the struggle that comes with that desire. The discomfort that comes from being held back is relatable. The chefs want to have the freedom to create is shared by the viewer. You feel it! The timeline spans over ten years, and one realizes the tenacity and dedication it takes to achieve a goal. I was more than entertained, I was inspired!

Cheers!

Bok Choy Recipe

Bok Choy is a Chinese vegetable. It's classified as a type of cabbage.

I've seen it cooked many times on tv, but I've never made one myself. I read up on it, and the general consensus was to sauté it in pan.

So that's what I did.

1 head of Bok Choy cleaned and 1 inch oh the stem cut off
1 teaspoon of coconut oil
Salt to taste
Pepper to taste
A pinch of crushed red pepper
teaspoon of fresh garlic
1 teaspoon of honey

Once the pan and oil are warm throw in the Bok Choy with salt, pepper, and crushed red pepper. Let cook about a minute, then add fresh garlic and honey. Cook for and additional few minutes until tender.

Take out and sprinkle with parmesan.

You want to make this dish last in your meal as it only takes a few minutes.

Enjoy!

S