Red Enchilada Sauce
Like most Austinites who’ve been here longer than a few years, I have become somewhat of a connoisseur of Tex-Mex cuisine. I love comparing notes with fellow foodies about which restaurant’s margaritas, salsas, and enchiladas are the best in town, and although we rarely agree, it’s a nice way to build up a good appetite. There are several excellent bloggers who write extensively about Tex-Mex home cooking; my favorites are superstars Lisa Fain of Homesick Texan and Elise Bauer of Simply Recipes. Though neither writer is based in Texas, their recipes demonstrate that...
Read MoreSummer Squash Tacos
Veggie tacos are a great way to use up lots of produce because you can put almost anything spicy in a tortilla and- voila!- tacos! These tacos combine traditional harvest vegetables- sweet corn, summer squash, onions- with spicy peppers, tart lime, and salty Cotija cheese. The squash and peppers in these are straight out of this week’s Greenling Local Box. I had onions and limes on hand from previous deliveries, and the corn was a surprise! Let me explain. The “surprise me!” is an under-publicized item on the Greenling website, and one of my favorite ways to...
Read MoreCincinnati-Style Chili
I feel a little blasphemous writing about Midwestern chili on a blog titled “The Austin Gastronomist.” Chili is the state dish of Texas after all! Texans are rightly pround of their chili, but we could learn a thing or two from the adventurous Cincinnatians, who traditionally season their chili with cinnamon and cocoa powder. This dish combines those sweet flavors with spicy peppers and smoky chili powder in a thick, hearty stew. Cincinnatti-Style Chili 1 tablespoon olive oil 1 large onion 2 bell peppers 1 jalapeno pepper 1 Serrano pepper 1 pound venison, bison, or beef...
Read MoreRoasted Pepper Hummus
We got 20 sweet peppers in our local box last week, plus 3 red bell peppers. I love peppers, but it’s tough to use up all those yummies before they spoil in the crisper. Solution? Roast them! Roasted peppers keep very well in the freezer (detailed instructions here) if they stick around that long. I’ve knocked out about half of ours this week making Roasted Sweet Pepper Hummus. This recipe works well with any mix of roasted sweet and/or hot peppers. Roasted Pepper Hummus 15 oz. can Garbanzo Beans 1/4 cup liquid from Garbanzo Bean can 4-6 roasted peppers* 2 cloves...
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