Monthly Archives: May 2010

Beer Can Chicken


Heres an easy grilled chicken recipe. The chicken ends up very moist.

1 Whole chicken (3.5 lbs or so)
1 can cheap beer (dont use dark beer)
Your favorite BBQ rub

Set the BBQ up for indirect cooking medium heat
Drink 1/2 the beer ūüôā
coat the chicken with your favorite rub
Place the chicken over the open beer can
set it in the BBQ using the beer can and the chicken legs like a tripod. If needed you can use a metal tray to keep the chicken from falling over
cook about 75 minutes until the juices run clear
be careful when removing the chicken from the beer can,the beer left in the can is very hot and may possibly even bubble out


Cypress Grill


Tonight we went to to my favorite Austin Cajun place,Cypress grill. Wednesdays you can get a bowl of soup,entree and split a dessert for $20 or $24 for 2 depending on what you order. We went for teh $24 for 2 specials

I had Gumbo and Jambalya Tara had crawfish bisque chicken atchafalaya  which is a breaded chicken breast smothered in crawfish etouffee serverd over rice. for dessert we split a bread pudding.

The soups were both excellent. It s a close call for who has the best gumbo in austin between evangelines on brodie and cypress grill. I think i give cpress the nod. Taras bisque was also very good but im not a huge bisque fan. As far as entrees Taras was excellent. Mine was good but the Jambalaya had a little to much pepper for my taste. Not overly hot but peppery. The bread pudding was also very good

All in all it was  avery satisfying meal and for $35 including sodas,tax and tip it was well worth it. It you havent tried cypress grill I recommend it. its on william cannon just west of mopac

Spaghetti Puttanesca


Here is an easy to make pasta sauce. Great for when you want a home cooked dish but dont want to spend a lot of time.  It takes longer to boil the water for the spaghetti than to cook the sauce


1/4 cup olive oil
4 cloves garlic minced or pressed in a garlic press
2 pepperoncini peppers minced
6 anchovies (trust me you need them even if you dont like anchovies. You dont taste them in the sauce)
2 Tbsp capers rinsed off to cut back on the salt
2/3 cup Calamatta olives pitted and chopped
28 oz can chopped tomatoes
1lb spaghetti

Cook the spaghetti according to the package

In a large sauce pan heal the olive oil over medium heat
add the anchovies,garlic and pepperoncini. cook stirring occasionally for 3 minutes. (the anchovies will dissolve into the oil)
add the capers,olives and tomatoes
stir and bring to a boil. reduce heat and simmer 10 minutes

In the pot you cooked the spaghetti in add the spaghetti and 1/2 the sauce. stir it together. and cook over medium heat for 1 minute. pour onto a serving platter and add remaining sauce.

serve with parmesan cheese

Dim Sum in Austin


I love Dim Sum. Im always on the lookout for new dim sum places. Today we tried Get Sum Dim Sum at 4400 Lamar.

Its not a traditional Dim Sum restaurant,its a cross between traditional dim sum and a quick serve Chinese place. The basic idea is this.
When you walk in you take  plastic coated menu that lists all the dim sum choices (30+). You make your selection on the menu using a dry erase marker. You bring it to the cashier,they ring you up and bring it to your table.

The dim sum was very good. Not the best I’ve ever had very good especially considering the cost. Considering the amount we ate it was very inexpensive. We spent $43 on a ton of food. ¬†The Chef previously worked at a top San Francisco dim sum place.

I heartily recommend Get Dim Sum.
Tara and I both will be back (often)

Kohlrabi with honey and butter


2 kohlrabi with greens attached
2 tbsp olive oil
1 tbsp honey
1tbsp butter

clean kohlrabi throughly. cut greens off and set aside
dice kohlrabi into small cubes
roughly chop greens
heat olive oil over med-high heat
saute kohlrabi until tender (6 minutes or so)
add greens and continue cooking until greens wilt
add butter and honey and heat 30 sec longer until butter melts
serve immedieatly

Spicy thai style grilled grouper


2 recipes tonight in 2 separate posts

Spicy Thai style Grilled Grouper

3/4 lb Grouper fillet,skin on (or snapper)
diced green onion

1 Tbsp grated ginger
3 cloves garlic pressed thru a garlic press
2 tsp sriracha sauce *
2 tsp fish sauce  *
1 tsp seasame oil *
juice of 1 1/2 fresh limes (reserve other 1/2)

* Sriracha,fish sauce and sesame oil can be foun din the asian section of most supermarkets

Mix marinade ingredients together
Brush skin on grouper with olive oil
Pour marinade over grouper and spread to cover
let sit 30 minutes

while grouper is marinating heat BBQ to 350 {medium) or so using indirect heat
slice remaining lime into thin 1/2 slices and place on grouper
place grouper on grill and cook 15-20 minutes or so until fish is done (flakes easily)

grilled vegetables


These are the vegetables I grilled to serve with the ribs.

2 Bunches bulb onions green tops cut off,remaining part cut in half
1 lb portobello mushrooms cut into chunks
3 patty pan squash cut into chunks

Put the veggies into a BBQ vegetable pan  I use a BBQ wok
drizzle with olive oil
put a few twists of black pepper on top
shake to mix
grill 15 minutes stirring occasionally