Hmm, A Challenge . . . .

Join us for the Le Cordon Bleu Challenge Event!
Watch as teams, led by Alumni Chef Robert Bellah, Chef Oscar Marquez, and Chef Reina Morris, compete against each other along with special guests Damien Mandola (Mandola’s Market and Trattoria Lisina), Pat Sharpe (Food Editor Texas Monthly) and Quincy Adams-Erickson (Chef Owner Fete Accompli and Le Cordon Bleu Paris Graduate) to capture the coveted Le Cordon Bleu Ribbon. Come serve as a judge at this exciting event and be a part of the celebration.

The Evening includes: a cocktail reception, appetizers, three tasting portions of the featured entrees and dessert.

A portion of the proceeds from the evening will benefit the Ronald Mcdonald House Charities.

Where: Texas Culinary Academy
Address: 11400 Burnet Road Suite 2100
Austin, Texas 78758
Phone: 512.837.2665
When: January 14th 2010
7pm- 9:30 pm

Tickets: $25 per person

RSVP Information
To purchase your tickets online: http://lecordonbleuchallengeaustin.eventbrite.com

For more information please contact Steve Smith at 837.2665 or email ssmith@tca.edu

Ventana Restaurant – Texas Culinary Academy is located at:

11400 Burnet Rd
Ste. 2100 Austin, TX 78758
Phone: 512.339.3850
Fax: 512.833.6336

Get more information about Ventana Restaurant – Texas Culinary Academy
Make a reservation at Ventana Restaurant – Texas Culinary Academy

The Holidays and Consumption.

First and foremost, I want to wish you all the Happiest of Holidays!  And, if I don’t post before the end of the year, A Prosperous and Joyous New Year!!

That being said, I know that you will all be participating in family rituals over the next couple of weeks, and thought I would impart a bit of wisdom.  Although this is not specific to the holidays, I hope that you will find the following graph useful in your drinking endeavors beyond the next several weeks.  It is realistic throughout the year, and may help you to pre-plan for any transportation issues that may arise.

I will preface this posting a bit, and state whole-heartedly, that I am steadfastly against drinking and driving.  And, being said, that is why in most interactions, I find my self in the ‘well’ of the graph below.  It in no way reflects my feelings about any specific party.  That is my story, and I am sticking to it.

Happy Holidays to All!!!!

‘Chinese’ New Years Candy

Not Cookies . . . Candy.  It is indulgent, rich, delicious, and best of all easy.

This afternoon I was fortunate enough to join other food writers from around Austin for a Cookie Swap.  It was fun to once again meet up with my fellow bloggers and writers on an Sunday afternoon to talk about food and to enjoy the creativity that abounds in Austin, particularly in food.

My contribution to the party was a simple one.  It is amazing what a mere four ingredients can contribute to a dish.  I cannot lay claim to the recipe as my mother has made the treat for years, but it has always been popular in our family, and now hopefully it will become popular elsewhere.  It IS indulgent, but well worth the extra laps in the pool, or 20 more minutes on the elliptical.

Chinese New Years Candy

• 24 oz. Semi Sweet Chocolate Chips
• 24 oz. Butterscotch Chips
• 12 oz. Chow Mein ‘Noodles’ (usually come in 24 oz. bag)
• 12 oz. Salted Peanuts (not ‘dry roasted’, usually come in a can)

Melt the chocolate and butterscotch chips together over a double broiler or in the microwave.  I used a metal mixing bowl over simmering water.

Once melted, mix in the peanuts and chow mein noodles.

Spoon onto parchment or wax paper and allow to cool for a few hours.

Chill in the refrigerator prior to serving.

That’s it.  Four ingredients to Nirvana.

Cheers!

Another Road Trip . . .

I have been on the road a lot lately with my day job.  In fact, if you follow me on Twitter (AustinEpicurean) you know that I am currently on Day 4 of an 8 Day and 1200 mile trip around Texas.  Been kinda fun actually, since I have been able to re-connect with several customers after a travel hiatus.  And, the re-introduction to known food joints as well as finding new ones doesn’t suck either.

Taqueria Chihuahua

Today I returned from a few days in Houston.  The road back afforded me the opportunity to re-visit my favorite taqueria in Giddings this morning.  My father and I found this particular place a few years ago when meeting in Giddings.  At that time, it was located in a small trailer just off Highway 290.  Back then I was immensely impressed with their breakfast tacos, and even brought some home for my wife to sample. I am even more impressed today.

Since that time over 3 years ago, Taqueria Chihuahua has moved into a much larger establishment just next door to their original.  An although the location has changed slightly, their recipe for success has not.  Serving only breakfast and lunch, all of their wares are cooked on-site, including the tortillas which are ‘home’ made to perfection. Be there early (before 1:00 PM) otherwise you will miss out.  They begin cooking early, and cook a finite amount of food for the day.  If you wait too long, and they are out of something . . . you are out of luck.  When it’s gone, it’s gone.

Today, I arrived a little before 11:00 AM and there was no line.  I was treated to warm tortillas filled with Carne Guisada, cheese and a hot sauce (again, made in-house) that was phonomenal.  I was also able to bring home a dozen pork tamales made this morning for a mere $8.  By the time I left, about 20 minutes later, there was already a line 15 deep salivating over their taco goodness (the line wraps outside the picture).  When I walked out the door, there were another 15 that passed me through the door and joined the line.  I say again . . . GET THERE EARLY.  Oh, and get there often.

I can pay no greater homage to Taqueria Chihuahua than to say, I actually time my trips to and/or from Houston so that I may enjoy their culinary gifts.  On the way to Houston, I missed the window.  There was no way in H-E-Double-Hockey-Sticks that I was going to miss it on the way back.

Cheers!

–UPDATE– (1/22/2010)

I was treated to another visit to Tacqueria Chihuahua yesterday on my way to Houston.  It seems they have expanded their cooking times beyond noon, so there is additional goodness to be enjoyed if you miss lunch.  The parking lot was (as usual) full, and had to wedge my car in to get my treats.  Inside there were at least 20 in line.  Well worth the wait.

A nice couple entered yesterday while I was enjoying lunch, but left for some reason with out ordering.  They (she) seemed to be put-off for some reason.  As they left I made it a point to voice loudly . .  “Bad Decision!” . . . maybe too loudly.  Either they did not hear me, or thought I was a psycho.  Probably, and likely more correct, the later.  I think it was the juices of the Guisada dripping down the sides of my mouth that gave me away.  Doesn’t matter.  I was in Heaven.

I had planned to stop in and bring home dinner this evening, but meetings ran late and sadly my commute brought me home after dinner.  If you are returning from Houston, I believe they are now open for dinner, so give them a try.

Just a little off the main road . . . Sulak’s Cafe

I travel to Dallas quite a bit.  In my ‘day-job’, Dallas is part of my territory and the trip along I-35 has become a familiar one over the last couple of years.  Usually, I stop in West for a bite of their famous kolaches, however on my return trip Friday, I was traveling with a friend.  Originally, I had planned on exposing him to the wonder that are the kolaches from the Czech Stop.  But, his suggestion was to enjoy a sit-down lunch and almost immediately a billboard caught our eyes.  Sulak’s Cafe was the advertisement and a quick internet check via a new Verizon Droid (his, not mine) assured us we would be in good hands for lunch.

Never before had I ventured into West, beyond the Czech Stop Bakery located near the interstate.  I was amazed at the number of culinary establishments in the town.  Seriously, the ratio of restaurants to inhabitants must be the highest in the country.  Traveling along the main drag there were not only restaurants, but butchers and sausage makers.  It was simply amazing.

Sulak's

So, after a little mis-direction from the Droid (or, it could have been Mike, he kept turning the phone in odd and contorted directions so not sure which was at fault) we found the restaurant.  West is not a big town, so it wasn’t too difficult.  Just walking through the door, I knew we were in for a treat.  It was a very rainy day (the driving sucked), so there were a few patrons in the joint but not a full stable.
The menu is not extensive, however there are several items of Czech-American food on the menu, and that is what we focused on.  To start with we had the Czech Wings.  This, I am sure was a local concoction that is simply amazing.  Reading the ingredients is somewhat questionable, which is why I am sure they left them off the menu.  However the taste is amazing!  The dish consisted of chicken wrapped in sauerkraut wrapped in bacon and served with a delicious warm mustard dressing.  Don’t knock it until you try it!  We were both wonderfully surprised!

Czech Wings

For my main I chose the Sausage Platter, although I think I was actually served the Schnitzel Platter.  I could be wrong.  And as choices for side dishes I chose Sweet Potato Chips and mashed potatoes (they offer two sides per main, and offer a wealth of choices).  On choosing the mashers, I was asked if I wanted them fully loaded . . . . I believe my response was something in the neighborhood of “Ah, HELL YEAH!” but was probably something much more in the neighborhood of a blank dull stare and nod in my amazement of the offer.  The waitress made mention that they like most things ‘fully loaded’ in West, including their patrons, then chuckled and walked away.  I got a little nervous, but in a good way.  Definitely my kind of place.

When the meal arrived we were again amazed.  The plates were filled with more food than we could possibly consume. Mike had ordered a simple hamburger that I am guessing amounted to a 1/3 to 1/2 pound patty served with a generous helping of fries and thick slices of fresh baked bread.  Had to be a half pound patty, it was enormous.

Schintzel Platter

My dish was equally amazing and enormous.  My first taste was of the Sweet Potato Fries (chips).  Dressed simply with a light dusting of brown sugar and cinnamon, the flavor was beyond compare.  The mashers were covered with bacon (which makes everything better) spring onions, cheese and had the best consistency of any mashers I have ever had.  The schnitzel itself was tender, while the breading was crisp, and covered with a brown gravy that I suspect was reminiscent of a Ginger Snap Gravy one would usually find with a German Sauerbraten.  It was wonderful.  Having shown picture of the dish to my wife elicited comments of ‘Shut UP!’ and another that I will not write but can be described with another word for ‘donkey’, and ‘hole’ concatenated.  She was a bit jealous.

So, bottom line is, if you find yourself traveling by road to Dallas, add some time to your planned trip and stop in West.  Whether you only plan a few minutes for a kolache at The Czech Stop, or a little longer for a lunch at Sulak’s Cafe, you won’t be disappointed!

Cheers!