Archive for the ‘By Cuisine’ Category
2010
07.23
Tags: 6th Street, A unique Brazilian experience on the East side, Austin Farmers' Market, Austin food scene, Ben Googins, Brazil, Brazilian breads, Brazilian food, Brazilian sauces, Brazilian street food, catering, cheese bread, Elias Martins, Estancia Churrascaria, Fogo de Chao, local markets, pastries, Rio's Brazilian Cafe, salad, salgadinho, Samba, Samba Combo, soup, Spec's, Whole Foods, Yuca fries
Posted in Brazilian, East, sandwiches, soups & salads, street food | No Comments »
Ryan Loyd of The Austin Citysphere recently interviewed me about Shoestring Austin for his podcast, so stay tuned for a link to that coming soon! In the meantime, he gave us permission to re-post his piece about Rio’s Brazilian Café for y’all. Don’t forget to check out The Austin Citysphere for a $1 any appetizer coupon!
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A unique Brazilian experience on the East side
by Ryan Loyd
Food fans with a flair for a taste of festive food won’t have to travel far, come this weekend. That’s because a South American celebration of sorts will get underway with the grand opening of Rio’s Brazilian Café (408 North Pleasant Valley Road) from 5 to 10 PM Sunday.
“We’re a small café that serves traditional and contemporary Brazilian food,” said owner Ben Googins.
Googins and partner Elias Martins specialize in Brazilian street food. Googins said he spent several years teaching English in the Samba country.
Rio's founders Elias Martins and Ben Googins (photo via Rio's Brazilian)
Let your mouth lead the way and eat until your heart’s content; just don’t count on the beef to bog down the menu, or your arteries for that matter, like that of Fogo de Chao (309 E. 3rd Street) or Estancia Churrascaria (4894 Highway 290 West in Sunset Valley)! Googins points out Rio’s is the only authentic Brazilian restaurant option in town that does not offer all-steak-all-the-time. And for the frugal: “Our most expensive dinner is $11,” he said.
Googins’ restaurant got its start nearly four years ago in a highly unlikely location, the Austin Farmers’ Market at 4th and Guadalupe. Although the business produced homemade bread, sauces and salads, it always shared a space with other bars and markets. For a time, Googins called Whole Foods and Spec’s home. Rio’s was even at a 6th Street bar for a time but the relationship didn’t last because the bar closed. “We kind of did the flip side and had our products out there,” he said, “but never had our own spot. Now it’s all us.”
Customers will find a casual, laid-back atmosphere, along with a calm and cool staff with “tattoos from head to toe.” That’s not surprising for an Austin-based business. Googins is tickled that Rio is building quite the following. From the farmers’ market crowd, which is mostly an older patronage, to the young folks on the east side, Rio’s may be around to stay—in one location.
“It’s always been something we’ve wanted to do. We’ve been in Austin just over four years. Austin’s a great place to get started. The weather’s great year round,” said Googins.
When you go, Googins recommends the Samba Combo. Buy one of the salgadinho (savory pastries), then add a soup, salad or side of Yuca fries or cheese bread, or even another salgadinho, up to three items. Mix and match to build your own meal. Full lunches and dinners are available.
Try the salgadinho! (photo via Rio's Brazilian)
Googins’ journey with Rio’s Brazilian Café, from catering meals inside borrowed kitchens to offering Brazilian sauces and breads at local markets, has led Rio’s to becoming a permanent fixture in Austin’s vast food scene. A journey to Brazil may just be a short car ride away. “We’re very passionate about it. We believe in our brand,” said Googins.
It’s a small world after all.
2010
07.08
Tags: broccoli, cauliflower, Celebrity Intern, chicken, cilantro, curry paste, green chili, Green Curry 10-Minute Simmer Sauce, Green Curry Paste, Randalls, Thai food, Thai food should be spicy, Thai Kitchen, Thai Kitchen's Green Curry 10-Minute Simmer Sauce is a joke, where is the spice?
Posted in Home Cookin', Thai, stir fry | 1 Comment »
As a Thai food enthusiast, I have been checking out the wares of the grocery stores near my house every time Celebrity Intern and I venture forth on a food-gathering mission, hoping that some kind of spicy green chili paste will magically appear. While at Randalls the other day, joy of joys! We spotted a jar of Thai Kitchen’s Green Curry 10-Minute Simmer Sauce, and snatched it up. The ingredients looked right, and I told Celebrity Intern that I was sure I had tried their concentrated Green Curry Paste before and it had been just the right level of spiciness.
After sautéing up some chicken, letting it simmer in the simmer sauce for the allotted time, and having steamed some broccoli and cauliflower to complete the meal, I served it up with some fancy looking sprigs of cilantro on top:
A disappointment, brought to you by Thai Kitchen's Green Chili Simmer Sauce
Looks tasty, right? Well, it would’ve been, except for the fact that Thai Kitchen’s Green Curry 10-Minute Simmer Sauce is apparently totally lacking in green chili! WTF?! Although green chili is one of the ingredients listed on the bottle (under “green curry paste,” it is the primary ingredient), it tasted to us like there was nothing spicy in the jar at all. I don’t think I even tasted any garlic or lemongrass, so I fired off an email to Thai Kitchen inquiring therein.
The result? NADA. It’s been two weeks and not even a “thank you for your comments!” email in return. Therefore, I must strongly advise Thai-lovers out there to avoid this product. It is bland in the extreme and, frankly, we would have had a better tasting sauce if we’d just made a brown gravy to pour over our chicken.
In the meantime, we will keep on searching for the Thai spice mixtures of our dreams. Stay tuned when we finally hit up an Asian grocery!
Got any suggestions for products we can find locally that will kick our Thai meals up a notch? Any recommendations for spicy green chili would be greatly appreciated!
2010
06.28
Tags: 4th annual veggie hot dog eating contest, 4th of July, Austin hippies, battle the meateor invasion, BBQ, cheeky NYC-bashing, iLoveMikeLitt, only in Austin, The Final BUNtier, Tiniest Bar in Texas, tofurky, vegan alternatives, vegetarian hot dogs, veggie dogs, veggie hot dog eating contest
Posted in American, Downtown, Food Events, Frugal Fun, Only In Austin, Sports and Recreation, vegetarian/vegan | 1 Comment »
Okay, so the first time I got an email from local group iLoveMikeLitt, I trashed it and told my email client that it was most assuredly spam. The name alone set off warning bells in my mind, and as the reformed editor of an erotica blog, can you really blame me?
iLoveMikeLitt is a persistent group, however, and the email for their latest stunt made it past the spam filters, so I present to you a wild, crazy, VEGAN alternative to the meat-heavy 4th of July celebrations you’re likely being invited to right about now: The Final BUNtier, the 4th annual Veggie Hot Dog Eating Contest!
This only-in-Austin event goes down on the 4th of July (i.e. this Sunday) from 1 to 4 pm at the Tiniest Bar in Texas (817 W. 5th Street). The competition itself starts at 2 pm, and basically the idea is that while hipsters in New York City are slurping back meat hot dogs, their Austin hippie counterparts will be sucking down veggie dogs. Personally, I’m a fan of meaty dogs, but I’m down with this cheeky NYC-bashing, and if you’re sick of BBQ all up in this motha’, then perhaps you should check their shindig out!
For more deets, see iLoveMikeLitt’s website. I promise, there are no dildos or wangs or lady bits of any kind over there, despite the funky name.
2010
06.26
Tags: Celebrity Chef, Diet-of-Insects, Italian sandwiches, Italian sausage, Italian Sausage-Pepper-Onion sandwiches, Italians do it with sausage, nonnas, red onions, shim the DJ, yellow bell peppers
Posted in Home Cookin', Italian/pizza, sandwiches | 1 Comment »
While it seems my buddy Shim The DJ over at Diet-of-Insects is taking all the credit for the tasty Italian Sausage-Pepper-Onion sandwiches *I* made this afternoon for lunch, the fact remains that these bad-boys are a tasty, inexpeez, and non house-heatingly delicious way to kick it up a notch.
Used with permission
Okay, so he came up with the idea to try this recipe when we were fumbling around at the grocery store, asking ourselves “What should we eat?” But that’s about it. He’s currently spouting some nonsense about my just being “the vessel” for his “genius,” which you can take or leave. I mean, it’s obviously an old Italian recipe passed down by generations of nonnas. Still, you ought to try these sandwiches. Check his blog for the deets on how to make ‘em, and then give him the gears for reducing me to a mere “Celebrity Chef” footnote!
2010
06.23
Tags: 2-way chili, 3-way chili, 4-way chili, 5-way chili, bacon, beans, black beans, cayenne pepper, cheddar cheese, chili, chili powder, chuck roast, Cincinnati chili, Coney Island hot dog, Cook's Illustrated, Cooking The Books, diced tomatoes, dried oregano, eating hot food will cool you off, elementary my dear Watson, garlic, ground beef, ground coriander, ground cumin, home cooking, one-pot meals, onions, RecipeZaar, red bell pepper, red onions, red pepper flakes, salt, spaghetti and chili, summertime is chili time, Texas chili, The World's Finest Chili, tomato puree
Posted in American, Cook's Illustrated, Cooking The Books, Home Cookin', Tex-Mex, chili, one-pot meals | No Comments »
Some will argue that winter is the best time for chili, and as someone who formerly lived in the Great White North, I would certainly agree that chili is delicious as a bone-warming wintertime meal.
That being said, chili is effin’ wicked in the summertime, too. As some Old Wives will tell ya, eating or drinking hot stuff actually cools you off. Dunno if I necessarily believe in this concept, but it sure is nice to stuff your gob with spicy deliciousness and then drink down a gallon or two of water. Pair it up with an ice-cold beer and some might even say you’ve got a little slice of heaven there, pardner.
As any good Texan knows, there are many different kinds of chili, not the least of which is “Texas style” chili—i.e. the no-bean variety that uses chuck roast rather than ground beef for the meat. Having done some time in Cincinnati, I’ve also come to appreciate the joys of a good Cincinnati chili, complete with cocoa powder and cinnamon, thin “gravy” style sauce, and fixin’s 2 (spaghetti + chili), 3 (add cheddar cheese), 4 (add diced onions or beans) or 5-ways (add diced onions and beans). And perhaps it’s the New Yorker buried deep down inside that says you’d better serve that chili on a Coney Island hot dog or it’s not worth bothering with.
As you can see, I love me some chili, in all its glorious incarnations.
The recipe I currently use, however, comes from Cook’s Illustrated and maximizes the spices combined to form this chili in the least amount of time possible, though it grows more tasty over time. I submit to you that this is actually The World’s Finest Chili recipe, in that it is infinitely customizable. Ingredients are kept basic, but fixin’s can range from a simple sprig of cilantro to the kitchen sink version of the dish, including everything from fresh tomatoes, diced avocado, sliced scallions, chopped red onion, sour cream, shredded cheese, up to extra shots of Tabasco or your preferred hot sauce. Yum!
Now, at this point in the game, I would typically type up a copy of the recipe for you to put to the test, but since it’s from Cook’s Illustrated and they absolutely deserve the credit from anyone who should find it here—not to mention the fact that I firmly believe that stealing someone’s intellectual property is the King of No-No’s and will earn you a one-way ticket to Bad Ju-Ju City—I must regretfully omit the specifics on this page.
However, if you want to check out the original recipe, which goes under the name “Beef Chili with Bacon and Black Beans,” I highly encourage you to sign up for a free trial membership at the Cook’s Illustrated website to get the straight dope right from the horse’s mouth. It’s a 14-day free trial of all the recipes on the site, and it’s really worth it if you like to cook. I realize this sounds like some kind of sneaky way for me to get you sign you up for the Cook’s Illustrated website with a concealed profit from said sign-up cha-ching!-ing somewhere for me, but I can assure you that this benefits me in no way. Heck, they don’t even have an affiliate program, which sucks cus, frankly, I would LOVE to be an affiliate of theirs!
Anyway, my point is that I admire the way they are all about maximizing the awesome factor of classic American recipes by making them tasty, foolproof, standardized and far less time consuming than their dusty, crusty ancestors. To be fair, yes, I am all about Cook’s Illustrated and America’s Test Kitchen, where their recipes are tasted, tested and released into the wild, but there’s absolutely nothing in it for me.
Unless, of course, you count delicious chili like this:
Cook's Illustrated Beef Chili with Bacon and Black Beans recipe burbling on the stove
Seriously, make some tonight and tell me you didn’t fall in love!
Oh, and here are the ingredients, in case you’d like to play detective on your own to figure out the golden copyrighted ratio:
- bacon
- onions (preferably red, but that’s my opinion, not theirs)
- red bell pepper
- garlic
- chili powder
- ground cumin
- ground coriander
- red pepper flakes
- dried oregano
- cayenne pepper
- ground beef
- black beans
- diced tomatoes
- tomato puree
- salt
It may not quite be elementary, Watson, but it’s darn close.
2010
06.19
Tags: 9828 Great Hills Trail, bean sprouts, bring on the heat, chicken, Chow Fun noodles, cilantro, condiment rack, Crispy Crab Rangoons, deep frying, egg, General Tso chicken, kick it up a notch, Montreal, Pad Thai, peanuts, rice noodles, scallions, Shoestring Montreal, shrimp, spicy sauces, sriracha chili sauce, sweet and sour sauce, U & Me
Posted in By Cuisine, North/Northwest, Thai, beer, noodles, soft drinks | 3 Comments »
I still haven’t come up with any restaurants that can match the beauty of this man’s homemade Pad Thai here in Austin, but Celebrity Intern and I took another stab at it this week at the Fire Bowl Café.
With a mighty hunger upon us, and a need for a close approximation of the delicious noodles we were missing after visiting U & Me in Montreal, we had heard good things about Fire Bowl’s menu. We hit up their North Austin location (at 9828 Great Hills Trail) in search of a miracle, or at least a strong facsimile of the divine Pad Thai dancing in our heads.
Celebrity Intern gives their Pad Thai “a solid 8.327,” complaining about “not enough MSG” (oddly, something that everyone else resents having in their Asian food, he happens to LOVE). I would agree that the Pad Thai rates somewhere between an 8 and a 9 out of 10, mostly because it was slightly lacking in composition (i.e. ingredients). Yes, it had the standard chicken, shrimp, egg, rice noodles, peanuts (lots and LOTS of peanuts), bean sprouts, cilantro and scallions, but I felt it could’ve used more of all of the above. Except the peanuts, which were already prolific.
This Pad Thai was, in my opinion, a good effort and overall fairly satisfying, but it just needed to be more. Kick it up a notch and see where it goes, Fire Bowl Café! Gimme more shrimp and chicken, and don’t be so stingy on the spices (did we even get the cilantro pictured below?), either. Thai food should be identified by its hotness, after all.
Yeah, if our bowl of Pad Thai had been studded with this much shrimp, I would've been far more satisfied...
For those who like to kick everything up a notch on their own, there were plenty of spicy sauces to play with at the condiment counter. Celebrity Intern and I were torn about whether to slather the noodles with a hot sauce that was more chunky or more drippy, as both seemed viable options. Plus there was the standard srirachi chili sauce in a squirt bottle, for both hot and sweet together. I’m sure that many a lackluster order has been surprisingly altered by industrious patrons, armed with hot, sweet and sour sauces from the condiment rack. Bonzai!
Admittedly, we went lame-o Americano on our second choice of entrée, choosing the oh-so-Western General Tso Chicken. The cashier bafflingly asked what kind of noodles we wanted with that (doesn’t this dish normally get served with rice?!), so we ended up going with the flat rice Chow Fun noodles, which all stuck together in a glob at the bottom. Doh!
For our appetizer (which was ultimately served with our entrées), we went for the Crispy Crab Rangoons. My only complaint was that we only ordered 2, and I wanted more. Deep frying + cream cheese + crab + sweet and sour sauce = yum.
Overall, I think I would rate the Fire Bowl Café an 8 out of 10. The food is pretty standard pan-Asian cuisine, and the portions are quite generous (and inexpensive; this meal cost us about $22 with drinks), but as someone who likes to go more “native” on the spices, I found these dishes a bit bland. Doctoring at the spice rack improved them a bit, but why should I have to fix the spiciness of my dish when I’m eating out? Make it hotter and the people who like the heat will come, and the crybabies will all stay home with their nanny where they belong.
Bring on the heat!
2010
05.31
Tags: breakfast tacos, cayenne pepper, chili powder, cilantro, Crema Salvadoreña, cumin, Diet-of-Insects, El Salvadorean creme fraiche, garlic, great homemade tacos, ground beef, ground coriander seed, guacamole, Herdez salsa, homemade tacos, I hate pre-packaged taco seasoning, La Vaquita, lettuce, Mexican cooking, Mt. Olive mild banana pepper rings, Old El Paso, onion, oregano, pepper, recipes, salsa, Salsa Casera, Salsa Verde, salt, shallot, Shim, spices, spicy tacos, taco seasoning, Tex-Mex, the secret to making great tacos, the world's best tacos, tomato, white cheddar cheese
Posted in Home Cookin', Tex-Mex, tacos | 1 Comment »
The secret to delicious homemade tacos does not, number one, lie within:
Old El Paso isn’t being particularly singled out here; it’s just one example among many. People seem to think that you need “taco seasoning,” purchased in a packet such as this one, in order to make great tacos.
This is a lie.
The way to great tacos, my friends, lies in combining just five important seasonings you probably already own. They are:
- chili powder
- cayenne pepper
- cumin
- oregano
- salt
You can also toss in some ground coriander seed, to bump up the corianderliciousness of your cilantro leaves (sprinkled over the top of the finished dish), but it’s purely optional. If you’ve got chili powder, cayenne, cumin, oregano and salt, you’ve got it made in the shade. Enough with the pre-packaged “taco seasoning”! Free your kitchen of this sodium-laden packet of injustice, and marinate your meat in deliciousness.
DIRECTIONS:
- Brown about a pound of ground beef (or pork, or chicken, or whatever) in a buttered skillet.
- Chuck in your minced garlic (2 or 3 good sized cloves) and chopped red onion or shallot.
- Add your spices, as mentioned above, plus about a cup of water to create the “sauce.” My spice ratio is about a teaspoon to a tablespoon each of the coriander seed, oregano and cayenne pepper, plus about 1/8 of a cup of both cumin and chili powder; adjust these as you please for heat and general taste, adding more if you like it more savory. Simmer down your sauce, stirring occasionally, until most of the water has evaporated—about 10 minutes or so.
- Spread on your favorite tortilla, garnish as desired, and enjoy. Suggested garnishes include: lettuce, tomato, white cheddar cheese, cilantro, guacamole, salsa (I enjoy both red Salsa Casera and green Salsa Verde from Herdez), pickled banana pepper rings (I’ve been using some from Mt. Olive), and Celebrity Intern’s favorite, La Vaquita’s Crema Salvadoreña, a kind of El Salvadorean crème fraiche.
That’s it, that’s all. No fuss, no muss. Just great tacos. You’re welcome.
Also, if you’re looking for a great recipe for breakfast tacos, my fellow blogger Shim’s got you covered, over at Diet-of-Insects. (And no edible insects, I promise.)
2010
05.23
Tags: best breakfast tacos in Austin, breakfast tacos, carne guisada, Celebrity Intern, Don Juan tacos, El Taco Grande, enchiladas, fajitas, Flickr, foodie banker, guacamole tacos, Juan in a Million, Mexican, Mike Barish, O. Henry, O. Henry Pun-Off, parking nightmare, tacos, Tex-Mex
Posted in Only In Austin, South, Tex-Mex, breakfast tacos, tacos | No Comments »
I’ve been meaning to post about Juan in a Million for a while now, as it was one of the original suggestions from our Foodie Banker, and Celebrity Intern and I hit the place hard fiending for some breakfast tacos on a lazy Sunday.
A word to the wise: Go early. I mean, like, buttcrack-o’-dawn early! (They open at 7 AM, daily.) Otherwise, you will regret the error of your foolish, foolish ways. Especially if you’re looking for parking. OY!
Now, aside from having the most awesomely punny name in town (and me having missed this weekend’s O. Henry Pun-Off, scandal!), Juan in a Million has reportedly The Best Breakfast Tacos in Austin. This has now officially been confirmed by my co-workers, who reguarly bring in a couple of the Don Juan tacos to share. At 3 bucks (and 60 cents) a pop, and with multiple tortillas supplied to divvy the booty from “El Taco Grande” up, they can squeeze 4 breakfast tacos out of one Don Juan, so that’s some mighty fine bang for your buck!
The Don Juan and its not-so-secret ingredients, revealed! (photo by Flickr user Mike Barish)
The Don Juan comes with “a secret combination of potato, egg, bacon and cheese,” but you can also try the fajitas (beef or chicken), beef or chicken tacos, carne guisada, or guacamole tacos for significantly less fat cash (i.e. $1.95 and up). Mix and match ‘em for maximum satisfaction.
I’ll admit that I was a silly billy and went for a lunchtime menu item, the chicken enchiladas, when we first stopped by Juan’s fab taco house, but having tasted the (not-so-)secret sauce, I’ve seen the error of my ways. Sure, enchiladas are always a good bet, but their breakfast tacos are truly divine. Grab ‘em to go and win the undying loyalty of your staff by sharing them around the office!
2010
05.09
Tags: aromatic spices, Butter Chicken, Butter Chicken on the cheap, Celebrity Intern, chickpeas, garbanzo beans, garlic, ginger, H-E-B, HEB, Home Cookin', Indian cuisine, Indian food, Kitchens of India, lentils, Tasty Bite Chunky Chickpeas
Posted in Home Cookin', Indian, one-pot meals, stovetop | 2 Comments »
I’m a big fan of Indian cuisine, but I hate paying restaurant prices. It’s worse than hitting up your local sushi bar! I mean, seriously, $12 for a plate of chicken with spices (aka Butter Chicken)? I can make that shizzle at home—and better!
So I did, with the aid of Kitchens of India, an inexpeez ready-made spice packet for Butter Chicken found at my local H-E-B.
THE METHOD:
In a pan, we combined approximately 1 lb. of boneless chicken breasts, cut into small chunks, with 3 T butter (slightly more, due to Celebrity Intern’s heavy hand!), plus the contents of the Kitchens of India Butter Chicken Curry Paste packet. We mixed it up and simmered for 20 minutes under a lid. We then simmered on high for another 5 minutes, before removing from heat, covering, and letting sit for another 3 minutes. We also combined a packet of Tasty (i.e. NASTY) Bite Chunky Chickpeas, supposedly with garlic, ginger and “aromatic spices,” which I had lying in wait after a run-in with their doubly-nasty chickpea & lentil combo (a word to the wise: avoid this product at all costs and just buy yourself a can of plain chickpeas instead!). After fine-chopping some freshly-washed cilantro, we plated it up and got this:
(Photos by Celebrity Intern, who complained about the lack of natural sunlight.)
Superb! Stupendous! Only $8 for dinner for two!
Seriously, yo. Stop overpaying for Indian cuisine, and make it yo’damn-self. It’s delish, it’s inexpensive, and it’s easy to do.
Suggested wine pairings:
2010
05.02
Tags: Bitty, Celebrity Intern, cooking apps, food writer, fresh ingredients, great cheap apps, How to Cook Everything, How To Cook Everything On the Go, iPhone, iPod Touch, iTunes, Mark Bittman, minimalist recipes, New York Times, radish salsa, recipes, stocking your kitchen, Thai-style salsa, The Minimalist, yellow tomatoes
Posted in American, Cooking The Books, Home Cookin', iPod/iPhone apps | 1 Comment »
Here at Shoestring Austin, we like to blend deliciousness with cheapness. In our quest for delicious, cheap food, we have naturally downloaded many a free cooking app from the iTunes store. Unfortunately, as with many things in life, when it comes to free cooking apps, you get what you pay for.
Enter Mark Bittman, aka “The Minimalist.” New York Times food writer Bittman is all about cooking inexpensive, minimally time-consuming recipes with good, fresh ingredients, and has written several excellent books on the subject, including the brashly titled How To Cook Everything. And now, there’s an app for that: How To Cook Everything On The Go. (Click on the link or image below to download from the iTunes store for the iPhone or iPod Touch.)
For just a buck ninety-nine ($1.99), Bitty will literally teach you how to cook everything, without having to connect to the Internet. It’s a great self-contained app that offers easy access to a wide variety of recipes, kitchen basics, ideas for quick dinners and even lists compiled by Bittman like “Top 102 Essential Recipes,” “10 Soups to Eat Hot or Cold,” “16 Sauces for Any Simply Cooked Tofu,” and “15 Meat Dishes That Are As Good or Better The Next Day.”
With Bittman’s cooking methodology, it’s all about getting good, fresh ingredients and not screwing them up. His recipes are simple (or minimalist) mainly because he will teach you how to mix and match recipe ideas with whatever you’ve got in your cupboards, how to keep the right ingredients stocked at all times, and how to quickly and easily prepare straightforward meals. Most recipes offer a “variations” tab that will show you how to change up your old favorites, to keep things interesting, and they’re often cross-linked to accompanying dishes that pair well.
Truly, a great app to invest in, and at $1.99 it’s well worth the price.
One of the recipes I’ve recently tried from the app is the Radish Salsa, which offers a unique take on an old favorite. While Bittman doesn’t include tomatoes in his recipe, Celebrity Intern saw yellow tomatoes on sale at the grocery store and couldn’t pass up a deal, so we tossed in a few for the following colorful and tasty results:
Photo (and yellow tomatoes) by Celebrity Intern
Looks great, tastes great, and can be served up solo or stuffed into the taco of your choice. Yum!
Ingredients for this salsa include: chopped radishes, English cucumber (the long skinny kind), red onion, scallions, garlic, jalapeños or serrano chiles, lemon juice cilantro and salt and pepper. Toss in a few tomatoes (red or yellow) if you like, or download the app to check out Bittman’s unique Thai-inspired variations on the theme.
