Texas Flavor in Chicago

As a recent graduate of the University of Texas at Austin currently residing in Chicago and a former producer for "Put This In Your Mouth" I find myself craving the great Tex-Mex tastes of Austin. Don't get me wrong, the people of Chicago have already perfected several of my favorite dishes (pizza, hot dogs, Italian beef just to name a few). When the local Taco Bell won't get the job done I turn to the great world wide web in search of some Texas flavor. Luckily for me, some of my favorite dishes from down south have lovingly put recipes (or adaptations of recipes) on the internet for my consumption. In particular, one of my favorite restaurants to visit in Austin is Matt's El Rancho on South Lamar. If you are looking for copious amounts of deliciously creamy cheese, some spicy green chilies and rich avocados then this will keep you satisfied for days. It's called Bob Armstrong Dip and it has been a staple of Matt's for years. Enjoy!



Image courtesy of Dishola.

Check out the recipe here!

One More...

One more, just for fun...


TerraBurger - Put This in Your Mouth from Ben Kullerd on Vimeo.

Some Old Episodes

I noticed we'd been missing some old episodes from our blog, and I just got a Vimeo account, so I thought I'd post a few and see how they work. Some of them look a little squished...I need to figure out how to get around that.

São Paulo's - Put This in Your Mouth from Ben Kullerd on Vimeo.


Cookie Lounge - Put This in Your Mouth from Ben Kullerd on Vimeo.


El Greco - Put This in Your Mouth from Ben Kullerd on Vimeo.

And, just for the fun of it, our Sounds of the Kitchen video - Jason, Caitlin and I filmed this video for our documentary class. The footage is edited in-camera - all with the record button, no invasive software necessary - and Jason composed music from kitchen sound samples.

Sounds of the Kitchen from Ben Kullerd on Vimeo.

Enjoy!

Guest Recipe: Renée's Now Famous "Some-Kinda-Pasta"

The following is a guest recipe from PTIYM's foreign corespondent Renée Stairs, an RTF undergrad studying abroad in Paris, France. Check out her blog at http://franglaisparis.blogspot.com/.

So in my attempt to spend less than 60 euro before the end of the month, I made some pasta from pretty much everything I could find in my kitchen. Ommitting the oranges. It goes a little something like this...

Some-Kinda-Pasta

Ingredients

Macaroni pasta
Water
Olive oil
One garlic clove
Dried basil
Crème fraîche
Tomato paste
Water
Salt
Pepper or mystery polish spice from kitchen
A teeny tiny bit of sugar

Directions
Start noodles first and cook for specified amount of time.

Meanwhile, in a separate pan, heat olive oil until crackly. Add roughly chopped garlic and cook until golden brown and tasty. Add some basil flakes and fry them a little bit. Add some crème fraîche, a bit of tomato paste, just so the sauce looks pink. Add a little water to thin the sauce out then season to taste with salt, pepper/mystery polish spice, a tiny pinch of sugar and some more basil flakes. Pour that shit on the drained pasta and enjoy! Serve with off brand cola out of champagne flutes for extra class.

PTIYM's Caitlin Lundin Interviews Morgan Spurlock

Last semester, PTIYM Staffer Caitlin Lundin interviewed documentarian Morgan Spurlock for Austin Underground's sister show, Sneak Peak. Here's the clip!

A Most Delicious Deli

Here's another package we did at Fricano's deli. They have really delicious pesto!

You can find out more about Fricano's Deli by visiting its website at www.fricanosdeli.com

South Austin Sno

Here's an episode we did at South Austin Sno, a wonderful stand off of Heather and Lamar.

Simple Asian Stir Fry

This past monday, the PTIYM staff filmed it's first cooking segment. I decided to demonstrate the execution of simple chicken stir fry.  It turned out (insert adjective here). Here's the segment. 

And here's the recipe, if you couldn't follow anything I said (which easily might have happened).

Simple Asian Stir Fry:

What You'll Need:

1 Red Onion

2 Carrots

1 Green Bell Pepper

1 lb Chicken Breast

Vegetable Oil

Red Pepper Flakes

1 tablespoon of Minced Garlic

Salt 

Pepper

3/4 Cup Water

1 Cup of Teriyaki Sauce

1 tablespoon Corn Starch

How You're Gonna Do It

Step 1. Prep all of the vegetables. In particular, julienne the onions and bell pepper, while cutting the carrots into quarter size pieces. Set the prepped veggies aside.

Step 2. Slice the chicken breast into thin, 1 inch strips. It may help to butterfly the chicken breast before cutting it into strips (depending on how thick the breast is). Place the cut chicken into a bowl and add some salt, pepper, and and a bit of Teriyaki sauce for a light marinade.

Step 3. While the chicken sits in its delicious juices, turn a stovetop on to medium (or medium-high) heat. Apply oil to a large, non-stick saute pan, and set on the heated stove, adding red pepper flakes as the oil heats. When the pan is sufficiently hot, add the garlic and cook till browned.

Step 4. After the garlic has browned in the oil, dump the cut chicken into the pan, allowing to cook to till done.

Step 5. Add water and bring to a boil. Once the water is to temperature, add the carrots first. After a few minutes, add the onions and bell pepper. This allows the carrots to steam longer, without making the bell pepper and onion overly mushy.

Step 6. While the vegetables steam, combine 1 cup of teriyaki sauce and 1 tablespoon of corn starch in a separate bowl. Once the corn starch is dissolved in the teriyaki, add the sauce to the pan, and bring up to a boil.

Step 7. Allow the sauce to boil until pan liquid is reduced by at least half. And . . . that's a wrap. Serve with rice (frozen steam bags work well and take less than 4 minutes to heat in a microwave). Yielded recipe should feed four to five people.

This recipe was made for under $10 dollars and is bound to stimulate your taste buds and your piggy bank. Go ahead, put some stir fry in your mouth. You're gonna like the way it tastes. I guarantee it.

It's Time to Stimulate Your Mouth

Greetings!

This is our first entry of a "web log" that will serve as the online supplement to a TV segment known as Put This In Your Mouth. Put This In Your Mouth (PTIYM for short) airs on Wednesdays, during the TSTV produced Austin Underground. PTIYM covers all things food. We will be posting recipes, restaurant reviews, rants, and other things that start with the letter "r", for your enjoyment.

-Jason Wohlfahrt