Springdale Farm + Fusebox = Digestible Beats

We had an amazing evening last Tuesday collaborating with musicians and composers Butcher Bear and Buzz Moran. While the composers looped ambient sounds and recorded the sounds of the cooking process, chef Sonya Cote prepared an immaculate 11 course meal sourcing all of her fresh ingredients from Springdale Farm. The center piece for the event were 4 slow cooked piglets direct from our friends at Countryside Farm, stuffed with fresh herbs and smoked in pecan wood.
The evening started with cool breezes and complimentary cocktails provided by Paula's Texas Orange. With the help from our friends at Fusebox and Edible Austin we were able to create an evening of magic and decadence. We wanted to amaze the dinners without overwhelming. With courses that ranged from fresh vegetable terrines to grilled endive and honey as a dessert, we were able to tickle the taste buds and fill their bellies to resounding sighs of pleasure.
Please look for more events like this as we collaborate with more local artisans to bring you dinners that are more than just delicious, memorable. We are so proud to have been a part of this and glad to have a moment to show that your engagement with your food is more than just the consumption; it is the moment, it is the company, it is the environment, and it is the thought and time that makes it more than just a meal. It is the love.
Thank you everyone!

Photos by Leah Moss

Tis the season for our little red friends

Cranberry Sauce is Better with Bourbon

• Sometimes the holidays can be a nightmare. Too much family, too much anxiety, too much food.
• While the triptophans from the Turkey can lull you into a minor coma, leaving you drooling a little snuggled up on the couch watching the big game, and the immense amounts of butter makes you feel like a slow stuffed pig, sometimes the only thing that can really help you through the holiday is a little booze. So, we have discovered the delicate balance of booze and one of your favorite Turkey day relishes....
• cranberry sauce is better with bourbon
• 
  
• 1lb bag organic cranberries
• 1 c raw turbanado sugar
• 1 texas orange (peeled & diced)
• 1 texas apple (peeled & diced)
• pinch of ground cinnamon, nutmeg & salt
• 1/4 cup bourbon
• 
  
• In a medium saucepan, simmer cranberries, orange, apple, cinnamon & nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, add bourbon and let cool to room temperature.
•  
• Eat up and put on a big smile, this is something to be very thankful for, indeed.

Turkey Day Delight!

We love to cook for people, we love to cook for people we love, and Thanksgiving gives us ample opportunity to stuff our loved ones faces with delights.

Here is Sonya's recipe for a turkey made with love.

Have a great Turkey Day everyone.

Sonya’s Maple Brined Turkey

1 large Natural Turkey

For Brine:

2c Kosher salt

1c Maple syrup

2 Bunches o thyme

Whole black peppercorns

1 T Juniper berries, crushed

4 bay leaves, crushed

12 Peeled garlic cloves

2 Whole Lemons, cut in half & squeezed

For Roasting:

2 lemons

ghee (clarified butter)

Chicken Stock (or Turkey Stock if you can find it)

Rinse turkey in cool water, place in stockpot & let rest in refrigerator.

In a separate sauce pan on medium heat, simmer about 8 quarts water, 2 cups kosher salt & 1c maple syrup in pot until salt and syrup dissolves.

Remove turkey from stock pot & fill about ¼ of the way with ice, fresh thyme, peeled garlic cloves, juniper, bay, lemon and whole black pepper. Pour brine over ice & add the bird.  The turkey should be covered with brine. Refrigerate pot with turkey in brine at least 12 hours (24 is best!).

Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. (I love to use preserved meyer lemons here if you have any)  Tuck wings under turkey; tie legs together. Place turkey on rack set in large roasting pan. Rub turkey all over with clarified butter.
Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, about 2 ½- 3 hours. Transfer turkey to platter and cover with foil and let stand for at least 30 minutes.

Pour pan juices into large glass bowl. Put bowl into fridge (or freezer) to harden fat, then scrape it off with spoon.  Simmer pan juice with chicken stock until reduced to ½ the amount. Salt & Pepper to taste  & spoon over turkey (or just make a gravy, whichever you decide, make sure to use the pan drippings! Enjoy!!)

The final result! Sweet and spicy!

National Pickle Day! Or recipe for Pickled Jalapenos!

jalapeno garlic pickles

splash of good quality white wine

white wine vinegar

water

whole sprig dill

bay

salt

turbanado sugar

peppercorns

red chili  flakes

garlic, finely chopped 

slice jalapenos thinly & cover with half water & half white wine vinegar. add remaining ingredients

*Springdale Farms has some great jalapenos, organic, sustainable, and local!

Make sweet love to the Goose Pastrami