A Culinary Diamond in the Rough..... Austin, TX   

People often ask my opinion on what's the best food cities in the U.S.  First thoughts are of New York, LA, Chicago and New Orleans. I now have a new name to add to that list.

Last weekend, my fiancé and I decided to run away for a day or two.  Now, Landry's corporate head quarters is located in Houston. For years, my coworkers have been telling me to go to Austin, TX.  That's where we went and boy, am I ever glad.

Our morning started at a really neat spot called Easy Tiger.  It's a combination of an artisan bakery and a beer garden.....how can you go wrong.  The pastries are sinful, the coffee great too.  Try it again in the afternoon for a great selection of micro brews and a freshly baked pretzel with house beer cheese sauce.

By now, it's approaching 11:00 am and on the weekends that only means one thing in Austin.... time to get in line for BBQ.

Franklin's BBQ has set the goal standard for pit masters. Testimony to that is, if your not in line by 8:30 am you are not guaranteed to get fed.  The hours are proudly displayed as 11:00 'til sold out.  We drove by and decided not to join the line (which looked more like a tail gate party).

Instead, we took a very short drive to another icon, John Meuller's Meat Company. 

John Meuller's pickup line

 Located on Sixth Street this corner lot consists  of a large screen porch with two mammoth barrel smokers, a trailer with two windows  (one to order, one to pay), a larger tent with picnic tables and of course, a small stage for  the band. More on the band later.

John Meuller's Meat Company

When we arrive, the line was not bad, about 40 people deep.  As we stood waiting our turn, a man walked up with an arm full of ice cold  Lone Star beers. He handed each of us one. Being a rookie, I turned to my neighbor and asked what's up.  He's response, "that's John and Texas hospitality". Meuller's doesn't have a liquor license but that doesn't say the owner can give you a beer and thank you for standing in the hot sun for his BBQ.  As I approached the window, my mind was made up.  I ordered the brisket (both lean & fatty cuts), baby back ribs, sausage and potato salad. 

 

Meuller"s  Rib Plate

The brisket was everything I dreamt of.  Smokey, slight spice from the outstanding  dry rub and fork tender.  Depending on  where you slice the brisket, your selection  can be lean or fatty. My preference is the f  fatty cut because of its richness..... but get a little of both so you can compare. 

The ribs were outstanding with a nice crust and perfect seasoning. Once cut into, they were juicy as can be. All meats are sold by the pound so you can mix and match as you please.

Now, back to the band. I was surprised to see that we were going to enjoy a little live music with lunch.  Again being a rookie, I turned to my neighbor and said what's up with that.  His response, "Welcome to the Live Music Capital of the World". It appears that almost every bar and food venue offers live music.  An added bonus to an unforgettable lunch!

After a short rest and a swim back at the hotel, it was off to dinner.  This time, on the recommendation of a dear friend and fellow foodie, were off to Lucy's Fried Chicken.

Lucy's Restaurant

And the star of the show...... you guessed it, 

Lucy's Fried Chicken

Fried Deviled Eggs

fried chicken.  Perfectly seasoned and with just the right amount of breading, the chicken was fried golden, juicy and delicious. There were several interesting side dishes that we chose.  Grilled Smashed Potatoes, Baked Mac 'n Cheese and Grilled Corn on the Cob were great items to round out the meal. The best surprise for me was our appetizer. Fried Deviled Eggs with Chicken Cracklin' Aioli.  Not exactly sanctioned by the American Heart Association but boy was it good!

Give Austin a try. It's not just another college town, it's quickly becoming a culinary Mecca.   

Ciao, 
Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

It's that time of year.......... 
Alaskan Halibut is here!

Spring has sprung and thoughts in the Pacific Northwest turn to halibut

Fishing has begun in this lucrative resource and soon fish lovers from around the world will 

Alaskan Halibut

again indulge in a true seafood delicacy. 

In this article I'll give you some fun facts (or "Fin-facts" as we call them in the restaurant) about halibut. Finally, we'll finish up with a great recipe that's sure to be a hit at home. 

Two-man fishing boat

Commercial fishing for halibut began back in the late 19th century. Large steam vessels would make their way to the fishing grounds, off load small, two man boats and fishing was laboriously done by hand.  A lot has changed since then due to the competitiveness of the fisherman. 

Today, small more agile boats are used, often carrying a crew of 4-5 anglers. These boats set out "strings" or long cables of line containing hundreds of baited hooks. The strings are allowed to "soak" or sit in the water for anywhere from 2 to 20 hours before they are hydraulically retrieved. Each strings catch can be worth tens of thousands of dollars.

Small Fishing Boat

In the late 1990's, this valuable resource  became well managed.  Today, halibut season is not dictated by a calendar, it is defined by the total pounds caught.

Two Halibut Fishermen

Each fishing permit is allotted a specific number of pounds and when those pounds have been caught, your season is over. In 2013, the total quota for the entire season is 23,000 million pounds. Sounds like a lot but its much less than allowed in years past.

Halibut are know as flatfish and similar in nature to flounder. The are the largest of the flatfish and thought to be at the top of their food chain with only sea lions and orcas as their predators. They grow to an average size of 25-30 pounds with the largest fish on record tipping the scales at a whopping 763 ponds.

They are born with one eye on each side of its head. Then at six months, the begin to change. The top side of the fish darkens in color and the bottom side becomes snowy white. This is excellent camouflage for the fish. In addition, both eyes are now located on the top side of the fish and it begins to swim sideways through the water.

The meat of Alaskan Halibut is snow white in color. If your local fish counter is selling you halibut that has a slight yellow tinge, chances are it is from the North Atlantic

Halibut White Meat

and not of the same quality at Alaskan. The taste is sweet and clean and the texture is firm.  It is ideal for sautéing, baking, broiling and grilling.  About the only thing it's not good for is smoking because of it's low fat content.

Here's a recipe I really enjoy with halibut. The subtle saltiness of the glaze pairs well with the natural sweetness of the fish. The title "Lacquered" refers to the sheen of the fish after the glaze has been applied

Enjoy the recipe and celebrate the season. Alaskan Halibut is here!

Ciao,

Chef Joe

Lacquered Alaskan

Yields 4 servings

4 portions Alaskan Halibut, 6-7 oz. each,skinless

Pinch kosher salt and fresh ground pepper

1 Tbl.  Extra virgin olive oil

1/2 cup Soy Ginger Glaze (recipe follows)

4 Tbl.  Wasabi Cream (recipe follows)

Steamed White Rice

Fresh Vegetables of your choice (I prefer steamed broccoli rabe or sautéed spinach)

1) Start your charcoal grill and bring to medium heat. Clean and oil the grill grates well.

2) Lightly rub the halibut portions with olive oil and season with salt & pepper. Place the fillets on the grill with the smooth side up and cook for 1-2 minutes. Using a spatula, pick up each fillet, turn 45 degrees and return to the grill. Cook for 1 minute.

3) Turn each fillet over and liberally baste with soy ginger glaze. Close the lid of the grill and cook for 2 minutes. Repeat the basting process, close the lid and cook again for 2 minutes. The fish should be firm to the touch.

4) Place a small mound of rice in the center of each dinner plate. Arrange the vegetables around the rice.

5) Place one fillet of halibut on each portion of rice. Garnish the plate by drizzling soy glaze and wasabi cream around the fish.

Soy Ginger Glaze

1 cup Light Soy Sauce

2 Tbl. Light Brown Sugar

1 Tbl. Fresh Ginger Root, minced

2 tsp. Cornstarch

1 Tbl. Water

Combine the soy sauce, sugar and ginger in a small sauce pan. Bring to a simmer over medium high heat. While the soy mixture is heating, mix the cornstarch and water in a small cup. Stir until the cornstarch is completely dissolved. When the soy mixture has simmered, stir in the cornstarch and cook, while stirring, until the mixture thickens. Remove from the heat, strain and reserve the liquid.

Wasabi Cream

1/4 cup Dry Wasabi Powder

1/4 cup Cold Water

3 Tbl. Sour Cream

1 Tbl. Heavy Cream

1 Tbl. Mayonnaise

In a small bowl, blend the wasabi powder and water with a wire whip until smooth. Add the remaining ingredients and blend until all are incorporated.

  

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

Exploring Exotic Grains  

As many of you have noticed, our lifestyles are changing and taking on a more healthy approach. That being said, Chefs and Culinarians are trying to find new healthy menu options for our guests. One option gaining momentum is the use of exotic grains. In this article we will look at some of the grains and finish with a delicious, health and nutritious salad. 

      
     

Farro

Farro

Farro is the whole grain from a particular wheat species. It can be traced back hundred of years to many parts of the world including the mountainous regions of Tuscany and Abruzzo.

   
    

 Couscous

Couscous

There is a long standing debate as to whether couscous is a grain or a pasta.  We'll save that argument for another post. It is mainly found in Middle Eastern countries and comes in several sizes. Israeli couscous is the largest in the couscous family.

Wheat berries

Wheat Berries

These are the entire grain of wheat with the husk removed. It is the primary ingredient in the Eastern Europe Christmas porridge kutya. It can be cooked an eaten as a side dish or tossed with salads.

  Amaranth

Amaranth

Amaranth is not actually a grain but is lumped into this category. It is actually the seed of the amaranth plant. It can be cooked like a porridge but I prefer this. Place the amaranth in a sauté pan with a little clarified butter over medium heat. While stirring, the seeds will begin to pop like popcorn. It can then be sprinkled over salad for a nutty flavor and an interesting crunchy texture.

Quinoa

Quinoa

Originating in the Andean region of Ecuador, Bolivia, Columbia and Peru, quinoa is one of the hippest grains currently being used. When cooked like rice, it can be used in a variety of ways.

Quinoa is considered a super food, of which there's only a handful. It contains all 5 essential amino acids that we need for survival. In short, if you were stranded on a dessert island and all you had was a bag of quinoa, you would survive!

  

Quinoa comes in a variety of colors and favors. Below is a recipe for a delicious Red Quinoa Salad that will sure to be a crowd pleaser at your dinner table.  What's more, it's good for you.

Enjoy the salad and healthy eating!

Ciao,

Chef Joe

Below is a video, presented by Chef Joe, as he discusses the exotic grains mentioned in this posting. At the conclusion of the video, you may continue browsing this posting. 

Click on the arrow to start the video.

                            

Red Quinoa Salad with Roasted Garlic Vinaigrette

Quinoa Salad

1lb.  Red Quinoa

1 qt. Vegetable Broth

1 Tbl. Extra Virgin Olive Oil

1 Tbl. Minced Garlic 

1 pint Red Grape Tomatoes, Halved lengthwise

1/4 cup Green Onions, sliced 1/8" on the bias

1/4 cup Chopped Cilantro

1/2 cup Chopped Mint

1/2 cup Chopped Italian Parsley

1 Tbl. Lemon Zest

1 cup Roasted Garlic Vinaigrette 

• Place the quinoa in a fine mesh strainer and run under cold water until the water runs clear. Drain well.

• Combine the vegetable broth, olive oil and minced garlic in a small stock pot. Bring the mixture to a boil over high heat.  

• Add the drained quinoa and stir well. Return to a boil and cook the grain, stirring occasionally, until it is tender (approx. 20-25 minutes). Drain the excess liquid from the quinoa and transfer to a sheet tray to cool.

• Once cooled, place the cooked quinoa in a mixing bowl. Add the chopped herbs, lemon zest and the vinaigrette and fold together. 

• Next, add the grape tomatoes and gently fold to incorporate. 

• Serve as a side dish with grilled chicken or scallops.

  

Roasted Garlic Vinaigrette

1/2 cup Roasted Garlic Cloves

1/4 cup Apple Cider Vinegar

1 Tbl. Fresh Squeezed Lemon Juice

1 Tbl. Ground Cumin

2 tsp. Smoked Paprika

2 tsp. Ground Coriander

1 tsp. Kosher Salt

A few turns of Fresh Ground Black Pepper

3/4 cup Extra Virgin Olive Oil

Condiment all ingredients except for the olive oil in the carafe of a blender. Blend on high speed to form a paste. With the blender running, slowly add the olive oil. Transfer to a small bowl and reserve for later use.

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

The King is here! King Cake that is.....

King Cake

 Now that the holidays have past and Mardi Gras is just   around    the corner, thoughts here in New Orleans turn to King cake. In t this article we will take a brief look at the history and tradition of King cake and I'll give you a neat trick for preparing the cake in under 20 minutes!


King cakes date back to the 1660's. They are found in Latin, Spanish, and French origins but all have the same meaning. It's a celebration of the Epiphany and named after the three wise men that visited the baby Jesus on the eve of his birth.

King cakes are traditionally a cinnamon sweet dough cake,

Baby Figurines

baked in a circle and glazed with colored sugar crystals.

Before baking, a small plastic baby figurine is hidden inside the cake.  The tradition is the person who is served the slice of cake with the baby is to have good fortune for the rest of the year. One other thing, they are also responsible for supplying the King cake for next years party.

Cake Ingredients 

Now, here's a neat trick for easily preparing a King cake. You won't even need a mixing bowl!

1)     Open the roll of Cinnamon buns and separate them. Gently, un-roll each individual bun producing a long strand of cinnamon dough.

2)     Using three strands of dough, braid them their entire length. Repeat until all strands have been braided. Now, hide the baby in one of the strands.

3)     On a parchment lined sheet tray, place the braids in a circular pattern and pinch the ends of the braids together to produce one continuous circle.

4)     Bake in a preheated 350 degree until golden and when tapped, produces a hollow sound, generally around 16-18 minutes.

5)     Remove from the oven and allow to cool slightly. Glaze with icing and decorate with the colored sugar crystal.  Now that was easy!

King Cake

Enjoy the Mardi Gras season and have a slice of King cake for me!

Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab

  

Ever Wonder How Tabasco Sauce is Made?

Well, I did. So I decided to take a field trip to Avery Island. That's the home of the McIlhenny plantation and the Tabasco factory. This is a must do for foodies that have a passion for spicy foods and new ingredients  The tour is fun and educational, the island is beautiful but the real fun comes when you get back to your kitchen with some of your new found souvenirs.  More on that later.

Edmund McIlhenny was the master mind behind Tabasco.  In the 1860's, he received some seeds of the beloved capscium pepper from an associate from Mexico or Central America. He planted the seeds and when they were the perfect ripeness, he picked them and began experimenting with a pepper sauce recipe. 



Believe it or not, people of that era complained that the gulf coast cuisine was very bland. He gave the sauce to friends and family and everyone raved. McIlhenny quit his job as a New Orleans banker and started a new business.  The rest is hisory...

The Process Behind the Treasure!

Introducing the capsicum pepper. The pepper was officially renamed by the U.S. Government in 1917 as the Tabasco pepper. 

Capsicum Pepper

 When they are at the peak of ripeness, the peppers are hand picked and are immediately ground with a small amount of salt. Next, the "mashed" peppers are placed in oak barrels and sealed.  The lids of the barrels are then drilled with several holes. Afterwards, salt is packed on the lids. The holes allow gasses to escape during the fermentation process while the salt prevents air from seeping into the peppers.

Aging Tabasco Mash

Remember the song "Time in a bottle"? Nothing could be more true of Tabasco pepper sauce.  The mashed pepper are aged in these barrels for over three years! When they are removed the peppers are mixed with vinegar, Avery Island sea salt and a few other secret ingredients. That mixture goes into large vats and is stirred constantly for 30 days.

Assembly Line

Think about this. In his first year of business, McIllhenney made 658 bottles of Tabasco pepper sauce. Today, the company produces over 700,000 bottles a day. 

Vinegar Truck

That being said, I asked how much vinegar do the buy. The tour guide pointed over her shoulder and said, "Here one of today's deliveries now!" That's a lot of vinegar!!

The Country Store

The Tasting Counter

After the tour I visited the Tabasco Country Store. Here you can by everything Tabasco. They have clothing, glassware, Christmas ornaments, books, nicknacks and most exciting to me... a wealth of different foods. There is a full line of different pepper sauces, BBQ sauce, pepper jellies, chips and so on. 



What's more, there is a tasting counter where the let you try experimental items. I tried Tabasco Coke and it was great. Sweet and spicy make perfect culinary sense.  I also tried the Tabasco ice cream.  That was very good as well.

Tabasco Mash

Now for the best part. In the back of the store, there is a large reach-in refrigerator. Inside were bags and bags of my new found treasure! When the vat of mashed peppers and vinegar is strained, the juice is bottled and the solids are bagged and put into this refrigerator. I love this ingredient!! I've been playing around with different recipes using Tabasco "mash" as a flavoring agent.  It makes a great addition to sauces and marinades. I gave some to Gary, a friend of mine and he came up with an interesting idea.  He has become quite the expert at beef jerky. His first batch of Tabasco mash jerky could have melted the plastic bag he put it in.  Moral of the story...a little mash goes a long way.  The second batch of Tabasco jerky was a home run!!

One of my favorite uses is in marinades. Below is a recipe for Avery Island Marinade. I've used this on everything from shrimp to chicken to redfish and all are superb. After marinating,  just throw the item and the grill and cook as you normally would.  The result is a wonderful flavor of peppers, vinegar and salt. Try it! You can't go wrong.

Avery Island Marinade

Extra Virgin Olive Oil - 1/2 cup

Garlic, minced - 1 tsp.

Red Wine Vinegar - 2 tsp.

Kosher Salt - 1 tsp.

Tabasco Mash - 1 Tbl.

Combine all ingredients in a large bowl and mix well.  Great for marinating chicken, shrimp and fish.

Avery Island Shrimp, Andouille & Pepper Jack Mashed Potatoes, Smoked Tomato Gravy

 Ciao,

Chef Joe

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab