Cooking for yourself can be very rewarding , like when you are trying to eat healthy , or just save some cash but … there is a dark side . render this scenario : You just bought $ 200 Charles Frederick Worth of food market but ugh , “ try , ” so you keep reaching for the nine penny ramen ; a week later you ’re bloated to hell and all your green groceries is spoiled , so you just Favor some Chi’Lantro , again . We too acknowledge this conflict which is why we asked seven chef to share their favored super - round-eyed , five - ingredient formula – include Chi’Lantro ’s famous salsa – that even lazy humans would n’t scoff at . We believe in you , now get cooking !
Hush puppies
Chris Ten Eyck , Executive Chef atSalt Traders Coastal CookingRound Rock“Hush puppies go bang-up with any repast , I eff these little deep-fried balls of cornbread batter . At the restaurant we care to keep things unsubdivided so we just electrocute them up and do with a side of remoulade , you could fill in tartar sauce if you like . The great affair is you’re able to summate anything you want to the batter , roasted chilies , crab , fresh herbs , etc . ”
Lemon Tarragon Slaw
Evan LeRoy , Chef & Founding Pitmaster ofFreedmen’sWest Campus“Instead of a standard , mayo - lowering coleslaw , try this formula for an wanton and brisk option . It ’s a with child complement to fatty barbeque meats . ”
Bacon Jam
Ashley Neave , Executive Chef atForthrightDowntown“This hole is a blend of both sweet and savory and made with America ’s favorite fixings , bacon . I think this pickle can be used on just about anything – I love it on our remnant turkey sandwich at Forthright but you may smear some on goner , add a stewed egg and it taste like all the sound breakfast ingredients in one raciness . ”
20-Minute Flatbread
Annabelle Turner , Pastry Chef atVOX TableSouth Lamar“This is the simplest bread I ’ve ever made and it turns out great every time ! My favorite topping usually include some sort of hearty sauce , like a romesco , and bold inwardness like a racy chorizo or common fennel sausage balloon . All sorts of veggies forge too , like grill corn off the hazelnut or Dominicus - dry tomatoes . I almost always top it with impertinent arugula slash with Olea europaea oil and citrus ; the bright , peppery greens equilibrise out the heartiness of the other ingredients ; flake sea saltiness , herb , and a sourish cheese , like Capricorn the Goat or feta , make a perfect finish . ”
Mushroom Custard
Charles Zhuo , Executive Sous Chef atBarley SwineNorth Burnet"This is a recipe I wish to make at menage because it ’s simple , consolatory , and light . I make the mushroom stock by pressure cooking golden oak mushroom , oyster mushrooms , and button mushroom ; and the brownish butter is tincture with thyme , rosemary , zesty and lavender . ”
Chi Gundis Salsa (Japanese chili salsa)
Jae Kim , Founder ofChi’Lantro BBQMultiple locations“This salsa has a slightly caustic but spicy , earthy , and savory sapidity profile , and is best paired with red pith and used as a groundwork to sauté with fresh vegetables . It ’s also used in Asiatic cooking for stir fries and curry . We use it in our chile Japones queso in the restaurant . ”
Shiso Marinated Tofu
Yoshi Okai , Chef atOtokoSouth Congress"I commence making this mantrap about 18 geezerhood ago . I like to experiment , and this one come out pretty good . When the Olea europaea oil soaks into the tofu , the grain becomes almost like fresh mozzarella . you’re able to expend it as a vegan cheese substitute . you could eat it as a collation or as an appetizer . I care to spread it on bread or put it in a salad to tote up nice grain . "
Sign up herefor our everyday Austin e-mail and be the first to get all the food for thought / drink / fun in town .
Chi Gundis Salsa from Chi’Lantro|Chilantro BBQ
Courtesy of Salt Traders Coastal Cooking
Courtesy of Cultivate PR
Bacon jam on a turkey sandwich|Courtesy of Forthright
Courtesy of VOX Table
Courtesy of Barley Swine
Courtesy of Chi’Lantro BBQ
Amira Jensen
