Green Chile Pork Slider

This special was decided on after a craving for puerco verde that would just not go away. To make it into a slider we started off by taking boneless pork loin ribs and marinating them in a salsa verde for a few hours. We then pressure cooked the pork and it's marinade for 45 minutes on high pressure and let them cool thoroughly before removing the ribs from the salsa which then found its way into a squeeze bottle where it remained destined to be re-united with the pork in the near future. The salsa verde was made with charred onions, poblanos, jalapenos, tomatillos, cilantro, cumin, mexican oregano, and honey. As you can see from the last post we made a batch of lime infused queso fresco to add some acidity and the wonderful mouthfeel that cheese always provides. To add some texture and freshness we added fresh cilantro sprigs and shaved radish. At first we wanted to do a tortilla crusted rib but opted for masa flour when wondering through the store. We dredged it in the masa, dipped it in buttermilk, and then back to the masa before frying it to GBD. We hope everyone enjoyed this rendition of classic flavors.

The Cheese

Making the Lime Infused Queso Fresco for a new special.

New Years Eve.....belated

I am finally getting to post about our New Years Eve special. My apologies for the delay. Due to an unfortunate run in my phone had with a sink I was unable to obtain a picture. We started off the evening with Saffron and Vanilla Bean Butter Poached Lobster Tail served on one of our fresh baked buns with a little grated celery root slaw. We garnished the lobster simply with a drizzle of the butter that continued to take on more lobster flavor as the orders flew out the window, and a sprinkling of smoked Maldon Salt. The reason I say earlier "we started off the evening with" is because we sold out quickly even though this was the most expensive slider that has been on our menu to date. We tried to go get more lobster tails to share these flavors with more customers that day but everybody else in Austin must of had lobster tails on their mind because the market was sold out. Thankfully we found an excellent substitute in some fresh monkfish. The good old poor mans lobster. Everyone seemed to enjoy this one as well and we sold out of these by nine. It was a fun evening of great food, music, drinks, and friends. We can't wait to see what 2011 has in store for us.