Austin Dining Review.... "The Mighty Cone" Food Truck

Mr. Snooty and I just returned from visiting our offspring in Austin and it was quite the culinary trip indeed. So, first of all, I must tell you about our experience with the first food truck we've ever actually been to.


The Mighty Cone. Owned and operated by Hudson's On The Bend. I'm now a total fan and will make a special trip to Austin just to sample, once again, their goodies.

Located on South Congress (the totally trendy foodie area), The Mighty Cone delivers the most healthy fast food I've ever had the opportunity to devour. Can I just say YUM? I admit that I was making noises like, "Mmmmm", "Ohhhh", "Ahhhhhh", among other sounds of foodie bliss. We sampled their panko fried chicken, panko fried avocado, with an exquisite cole slaw wedged in between, as well as a drizzle of the most dazzling sauce ever. They also make their own (spicy) ketchup, which they serve with their Skinny Fries.

The whole experience was just a delicious adventure that I won't soon forget.

Uchiko In Austin Is To Swoon For.... A Review

We recently went to Austin to visit our daughter while she was in Austin doing a coveted law school internship. Since we always try to make plans for only upper end dining when out of town, she suggested that we make *rezzies* (her word) at the spin-off of Uchi, the smoking hot place to be, Uchiko. We jumped at the chance and dined there on Saturday night. What a magical night it was!

After visiting our daughter several times during her California Experience, we totally fell for the eateries with *open kitchens*. So, I was thrilled to see that Uchiko had an *open kitchen* concept. That's right. We don't get out much. I should also admit right here that I'm not a huge sushi fan unless I'm at Katsuya in West Hollywood in LaLa Land or now, Austin's Uchiko. Frankly, just the thought of eating excellent sushi in West Texas (The Permian Basin) just makes me howl with laughter or seriously want to hurl.

Although we had perused the menu on line before our dinner, we had a server who was so knowledgeable and well-spoken, that we followed her advice without question. Admittedly, our daughter has a friend (one of my faves - who also has a degree in English from NYU... I'm sure he's also writing the Great American Novel in his spare time) who is *in training* for wait service at this point, at Uchiko. Therefore, he wasn't able to be our server that night. Bummer. Luckily, he steered us to the right server and everything just unfolded from there.

I'm pretty sure I'd have to have my master's degree in something just to tell you what we ate. Yes, it was that indescribable. Speaking Japanese would help just in case you happen to have that in your resume. Naturally, I embarrassed the whole family by taking pictures of each and every dish (I think.). There were so many coming to us in succession that it was mind boggling. However, we never once felt as if we were being rushed. They never interrupted us or hovered too much, which are pet peeves of mine. The service, the food, the saki. It was all an experience rather than just being a meal. Something worth lingering over.

I truly give Uchiko my highest recommendation for any restaurant ever, but it does come at a price. I could have gotten a new Louis Vuitton bag instead, but I definitely preferred the enchanting dining experience with my family. The freshness of the food as well as the presentation were dazzling. Seriously.

Since this relatively new Austin restaurant is currently so hot, you must book rezzies way ahead of time. I can assure you that every single server can determine what would be best for those dining at your table after asking a few pertinent questions. It's why they hire only the best, top rated staff in Austin which is what makes it so unique.

All of the best restaurants in Austin hire nothing but the brightest but Uchiko has the cream of the crop. Do not pass up the opportunity to dine there, if given the chance. You can thank me later. Expect to pay at least $500.00 for a party of 3. It's worth every penny....

How To Tell If Your Oven Is Working Improperly...

Some of us often have to be slapped upside the head before we see what is before our eyes. For the longest time I thought I was cooking everything at the wrong temperature because things kept burning on top. I mean, really. How stupid is that? Don't answer. I realize now how naive it was. I must have made at least 20 meals like this before I finally realized my wonderful, vintage Thermidor double ovens had finally bitten the dust. It was a death I mourned almost as if it had been a relative, as we'd had them for 23 years. I knew when I had to bid them adieu that I wouldn't be getting new Thermidor ovens. Too expensive these days and we have too many repairs and updates going on at the moment as it is. Besides, Mr. Snoots can't do anything to help with a renovation of any kind. Frankly, he's not ALLOWED to attempt to do anything with power  tools or remodeling, for his own safety as well as the safety of our home.

Our next annoyance was finding a double oven that would be the right size to fit in the former space, which so didn't happen. Times have changed and so have appliances. Ovens have gotten smaller and washers/dryers have gotten bigger. God forbid that we might have to remodel something around here. We were able to locate a double oven that fit the width dimensions, but not the length dimensions, which means we still  have  an entire shelf under the oven that has no cabinet cover. It actually looks ridiculous at this point.






However, I've strayed far from the point of this post, so I'll get back to it now.When I kept burning everything I made on the top side, I finally realized that I needed new ovens. Apparently, I'd been cooking with improperly working ovens,  I'd forgotten how to cook like a normal person. The only working coils were the ones on the top, thus the reason everything was getting so dark on top.


I was used to things turning out like this:







 


And this:













And this:

So, when you start burning everything in your ovens, you might want to have a pro check it out instead of second guessing your own cooking expertise. It might not be you. 


We ended up purchasing the GE double ovens because they were the only ones that we wouldn't have to totally rebuild the cabinets around them, not because they were the best. I would certainly have preferred stainless steel to go with our other appliances. I like these but the bottom oven is not self-cleaning, which I consider to be a pain in the neck, even though we try to be careful about what we cook in the bottom oven. But hey, I'm not burning everything anymore, so I guess I shouldn't care.....

FIVE SIXTY By Wolfgang Puck, Atop Dallas' Reunion Tower..... A Review

Wow! That's the only way to begin describing Wolfgang's Dallas, Texas venture, FIVE SIXTY. Forget the fact that you receive a 360 degree view of the Dallas Metroplex within an hour of dining. That's just a perk. The real star is the the food and then, the service.



Of course, one must prepare to call two months ahead of time to secure a reservation at a decent hour. What can I say? The place is sizzling hot at the moment and has been for the last year or so.

Sadly, we only called a month ahead of time and could only get a reservation for 6:30 PM. At that time, I'm still normally doing the day's *unwind* and not yet ready to dine. But, dine we did, and it actually turned out to be the perfect time. We were afforded a spectacular view as well as the sunset, then the city at night. It turned out to be a total event and we loved it.

We live in West Texas so we mostly have chain restaurants, with a few select eateries (locally owned), in which to find superb dining. In other words, it's slim pickings in these parts. So, when we travel to visit our daughter (who is in law school @ SMU), or to any large city, we focus our trips around our daughter and/or divine cuisine. We've had our share of hits-and-misses as well as some delightful surprises. FIVE SIXTY was one of those special surprises.

We began our meal with little miso cones filled with tuna tartare, which was incredibly good. Next, the kitchen sent out a plate of fried green beans (for free), which were to die for. For our third appetizer we had little pork belly filled dumplings that we had to fight over. They were that good.

Mr. Snooty ordered the lobster special (which looked divine), our daughter had the wok fried whole sea bass, and I had the beef filet mignon "au poivre". Let me just say that there were no leftovers after this dinner. We were so satisfied that we didn't even order dessert.

Five Sixty is a restaurant you go to for a *dining experience*, which is far more than just eating a meal. The wait staff were wonderful and all were very well trained. The views were magnificent and we can't wait to back the next time we trek up to Dallas to see our daughter.......

Deliciously Messy Shredded Barbecued Pork Sliders With Trimmings....

I was totally buzzed by this idea while we were dining at a downtown Dallas dining establishment whose name I can't remember. Luckily, it's not exactly a patented or novel idea and I'm pretty sure I didn't just give birth to this recipe, as it's been made and re-made over decades of time. Research it if you don't believe me. 



Now, most people are accustomed to having PULLED PORK sandwiches, but we find the pork to be overcooked to the point that it's already got one foot in the grave. 

We like to use leftover pork tenderloin instead, since it's cooked to our liking. So, whenever I make a tenderloin for the two of us, we use the  leftover pork for these lovely little sliders, and usually get a day or two of lunch sliders as well.

You can serve these messy food orgasms with any assortment of breads, pita pockets, tortillas, or whatever floats your boat. Yes, they are that incredible. We prefer the wheat slider buns, coleslaw, mustard, red onions, and pickles. Perhaps you'll find another way you like them best. But, that's what these are all about. You can do whatever you want and so can everyone else. So, let's get to it, shall we?



Shredded Barbecue Pork Sliders With All The Trimmings:


Ingredients:


1 pork tenderloin, cooked to taste and shredded with a fork

1 cup (approximately) of your favorite Barbecue Sauce

1 package of wheat slider buns

1 package of coleslaw (without the dressing), or just chop your own cabbage

1 cup pickle slices, chopped

1 cup red onion, chopped

mustard, whatever type you prefer



Directions:



1. Heat the sauce over a medium flame, adding the pork several minutes before serving. This will give the pork ample time to warm up and yet, won't overcook it.

2. I usually just put each ingredient in its own bowl with a serving utensil and let everyone build their own.

3. You can even change up the ingredients with whatever you like. Be creative and enjoy!

4. I will usually serve these with either the healthy chips (that you see pictured), oven sweet potato fries, oven fries, black-eyed peas,  or Cowpoke Pinto Beans.

Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera.... Perfect Simplicity

Last week I realized that I hadn't made Pasta Primavera in quite some time, so I got with it. If you're trying to get in the recommended 5-7 servings of fruits and/or veggies, this is your vehicle to success. Make enough and you have at least one more night's dinner and several lunches as well. It's a total *win win* deal.

I had leftover beef tenderloin as well as leftover buffalo steaks, so I simply used them instead of having to cook fresh steaks. I also wanted them cold and sliced as thinly as possible. Hello.

Normally, I would make dressing from scratch but we've been having pipes replaced in the midst of our current kitchen plumbing problems. Oy me! So, I simply used a store-bought Balsamic Vinaigrette, which substituted quite well under the circumstances. Here's how I worked it:

Thinly Sliced Beef Tenderloin Atop A Bed Of Pasta Primavera:

Ingredients:

2 cups Rotini pasta, plain & cooked al dente

2 cups Rotini pasta, mixed & cooked al dente

fresh broccoli, steamed to personal preference

fresh asparagus, steamed to personal preference (however I used leftover sauteed asparagus), chopped

1/2 fresh green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1-1/2 cups of cherry tomatoes, chopped (or the equivalent with medium tomatoes)

1 bunch of green onions, thinly sliced

1/2 medium red onion, sliced and chopped

2 stalks of celery, chopped

1 handful fresh parsley, finely chopped

1 - 4 ounce container of Gorgonzola or Blue Cheese, crumbled

Directions:

1. Cook pasta according to directions, al dente. Set aside to cool.

2. Chop all veggies or use a food processor to hurry it along. Add to cooled pasta

3. Mix or toss well.

4. Add Blue Cheese. Toss again.

5. Add dressing, toss again, and cover with plastic wrap. Place in fridge for at least 2 hours.

6. Slice beef tenderloin as thinly as possible.

7. Place pasta pleasingly on the plate then add the sliced beef as much like an accordion as possible.

8. Add additional dressing to the top of the beef.

9. ENJOY!

Perry's Steakhouse & Grille, Dallas, Texas.... A Review

During the last trip we took to Dallas to visit our daughter in law school at SMU, we made reservations one night at Perry's and we were so glad we did! Located in the Deep Ellum area of Dallas, Perry's was just a short drive from our hotel, so we were pleased we didn't have to drive a whole lot in Dallas traffic, which makes me crazy anyway.


Upon arrival at Perry's we were greeted and promptly seated at our table, which was located just below the mezzanine where a smooth jazz band played throughout the evening. I. Was. Happy.


We ordered drinks ( I loved my martini) and appetizers, starting out with Escargot in garlic butter and Tuna Tartare. Both dishes were so excellent that I forgot to take a picture!
 

We decided to skip salads and went on to order our entrees and wine. They have an extensive wine list that is sure to please even the most discerning vintner.


My hubby had the Sea Bass, which he really liked, although he wasn't too crazy about the sticky rice served with it.


I ordered the Grilled Salmon with capers and served with spinach. It was perfection.
 

Our daughter ordered the Filet Perry and it must have been good because she didn't offer to share even a bite.


Our daughter's roommate ordered their fried shrimp and loved it.


We also ordered two family size sides of Au Gratin Potatoes and Broccolini. There was nothing left of either side.

The food was all cooked to perfection and the wait staff was very attentive, even though they were at times, too attentive.


All in all, it's a fantastic Dallas dining experience that I highly recommend, especially if you like good jazz and tasty cuisine.......

Char Grilled Buffalo Cheeseburgers With Oven Sweet Potato Fries

Hold onto your breeches because this perfect pairing is very healthy and doesn't taste like it! Admittedly, you could make the burger even healthier by using veggie burgers but those would not go over well with Mr. Snoots, so this is about as healthy as it gets for us.


I remember eating buffalo meat as a child and hating it because it was like eating an old shoe. Those days are long gone and today's buffalo is excellent in flavor and variety of cuts.


Now, the sweet potato fries can be tricky and will probably take several *tries* before you get them like you want them, adjusting size, thickness, oven temperature, and time, to suit your needs. On the other hand, the burgers are pretty much a no-brainer, even for the most inexperienced home cooks.


Char Grilled Buffalo Burgers With Cheese:

Ingredients:

Serves 2

1 lb. ground buffalo meat

2 sesame seed buns

mayonnaise & mustard

sliced tomatoes, pickles, and onions

slices of American cheese


Directions:

1. Divide the ground buffalo into 2 servings and proceed to shape them into patties, being sure to really pack them (so as to avoid the meat being uneven around the edges or eventually falling apart).

2. When coals are ready on the grill, cook the burger patties to desired doneness.

3. If the buns are fresh, I just enclose them in foil and toss on the fire with the burgers. If not that fresh, I lightly butter both sides of each bun and lightly toast them under the oven broiler.

4. Assemble, add sweet potato fries, and serve.


Oven Sweet Potato Fries:

 Ingredients:

 1 medium - large sweet potato

olive oil (I use garlic infused extra-light olive oil

Lawry's Lite Seasoned Salt (or sea salt), to taste


Directions:

1. Peel sweet potatoes and cut into whatever size you desire. I usually cut them about 1/4' thick and 4-5" in length.

2. Place them in an accommodating dish and pour about 2 tablespoons of the olive oil over them and toss until entirely coated. They can stand until ready to bake.

3. Preheat oven to anywhere between 375 degrees F and 425 degrees F. The bigger the cuts, the higher the temperature.

4. Allow the oiled fries to drain in a colander for a few minutes. Add to cookie sheet (covered in aluminum foil or parchment paper that has been sprayed with a vegetable spray.

5. Lightly sprinkle seasoned salt (or sea salt) evenly over the cut fries.

6. Place in preheated oven for 15 to 20 minutes. Remove the tray, turn the fries, and return to oven for an additional 15 to 20 minutes. The first few times you try them, you'll learn to adjust to what you need.

7. Remove from oven, allowing to cool for a minute before serving. If you'd like to serve with a more festive presentation, line short glasses with napkins or paper towels, with the back points sticking up and the front point folded down.

Enjoy!

Dining In Dallas... Eddie V's Prime Seafood

While recently visiting our daughter in Dallas (where she's in law school), I had the daunting task of finding places for us to have dinner. The reason I mention that it was daunting is because there are so many amazingly good restaurants in Dallas, to choose from.




Having been to other locations of Eddie V's, we were fairly certain the Oak Lawn location in Dallas would be equally as good. Frankly, it was even better. The bar scene is extremely fun and vibrant so we decided to have our cocktails and appetizers in the bar. It's a great place for people watching. So, we started out with martinis and market oyster on the half shell served on ice with lemon and mignonette sauce. Perfection in every way.


 

Next, we were seated at our table and sipped cocktails as we decided what each of us would order. First, we shared an Heirloom Tomato Salad which was much like a Caprese Salad, with Bufala Mozzarella, basil, EV olive oil, and balsamic vinegar. I could not have made it better myself. Unfortunately, I didn't get a picture of it because we'd eaten it all before I could remember.


 

For an entree my hubby ordered the Carpet Bag Filet Mignon which is stuffed with fresh batterfried oysters and Bernaise sauce. He loved it and made it soon disappear. Our daughter ordered the Parmesan Crusted North Altlantic Lemon Sole served with tomato and herbs, served with garlic butter, which said was divine. I ordered the Filet Mignon stuffed with fried oysters and no sauce and it was to swoon for, trust me. We also ordered side dishes of grilled asparagus and twice stuffed potatoes, which are large enough to share with four people. All were perfect.

 
I'd also like to add that the service was impeccable from the greeters to the busboys. Our waiter didn't hover too much but was always there when we needed him. Nothing to complain about here except that we were all too full for dessert......

Lazy Lobster Rolls With Lightly Salted Baked Sweet Potato Chips

Every time we have lobster tails we seem to have a lot left, so I'm always looking for recipes. The new Bon Appetit has a wonderful recipe for Lobster Rolls, although I followed a slightly less complicated recipe path since I didn't want to go to the store. In lieu of that, we both agreed that no matter what, it's definitely our new favorite for *Sandwich Night*. So, here is my slightly lazy version of Lobster Rolls served with lightly salted baked Sweet Potato Chips:

LOBSTER ROLLS:

 Ingredients:

2 split Kaiser rolls (hot dog buns can be used by slicing a thin piece off the outside of each bun)

1 tablespoon butter, softened

2 large lettuce leaves (to fit)

1-1/2 cups of leftover (or freshly cooked) lobster meat, chopped

4-5 heaping tablespoons of mayonnaise

1 teaspoon fresh squeezed lime juice

2-3 dashes of Tabasco sauce (or to taste)

2 green onions chopped (I used yellow onions I had on hand)

1-2 stalks of celery, chopped

salt and pepper, to taste

1 pinch of dried basil, parsley, or tarragon (I prefer tarragon)

Direction:

1. Lightly butter the buns and saute in a pan, turning when browned to liking. Remove from pan to plates.

2. Line one side of sandwich with lettuce.

3. Mix all other ingredients together in a bowl.

4. Pile onto each sandwich, add baked sweet potato chips and ENJOY!

Approximately 650 calories for the entire meal.....