Daily Archives: March 8, 2012

Flan Revisited

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The first attempt at flan went so well, we knew we would make individual sized servings shortly thereafter. Goya offers individual packets of three flan for a few dollars, but it is much more satisfying to make flan at home.

The simplicity of ingredients, egg, condensed milk, evaporated milk and caramel yields a lightly sweet custard. This time we used a bit less sugar for the caramel and omitted vanilla and the individual flans turned out just as creamy and luscious.

Adapted from AllRecipes

  • 1 and 1/2 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk and evaporated milk until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 45 (for ramekins) and 60 minutes (for large flan). Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

Crab Cakes with Remoulade Sauce Revisited

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A recipe is a winner, when folks request I make the dish for them. Reciprocally, I feel the satisfaction of hearing a wave of compliments that these are the best crab cakes they have ever eaten. After getting the ladies in our family together including our little sister and mom, we had a few glasses of white wine and enjoyed these crab cakes. Our mother even requested this recipe so she could make them for our father.

The lightly seasoned, crunchy texture of celery and scallion, and panko- crusted crab cake paired with the spicy and tangy remoulade sauce make these crab cakes my go-to recipe. This time around, I upped the amount of chili both in the crab cake and remoulade by a 1/4 teaspoon to yield a more spicy cake.

Adapted from Emeril and AllRecipes.com

  • 2 tablespoons butter
  • 6 green onions, chopped
  • 1 (16 ounce) can canned crabmeat, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons of parsley
  • 1 teaspoon mustard
  • 4 ounces buttery round crackers, crushed (Town or Ritz)
  • 3/4 teaspoon ground cayenne or chili
  • 1 dash Worcestershire
  • 2 cloves garlic
  • 1 stalk celery
  • salt to taste
  • ground black pepper to taste
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 stick of butter
  • 2 egg whites

Heat 2 tablespoons butter in a skillet over high heat. Saute green onions, celery briefly until tender for five minutes; then add garlic for 2 minutes, then cool slightly.

Drain crabmeat until semi dry.

Combine crabmeat, sauteed green onions, egg, mayonnaise, garlic parsley, mustard, crushed crackers, cayenne pepper, salt and pepper. Form into 1/2 inch thick patties (they will cook evenly and thoroughly). Put in refridgerator for up to 6 hours to make the cooking process easier and the crabcake will bind. Dredge cakes panko crumbs, then egg whites, then coat the patties with panko bread crumbs again.

Heat butter in a skillet over medium high heat. Cook 3-4 cakes at a time for 4 minutes on each side until golden brown on each side. Drain briefly on paper towels, garnish with green onions and serve hot with tartar or remoulade sauce. Crabcakes can be baked for 10 minutes at 400 degrees.

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1/8 cup chili sauce
  • 1 tablespoons Creole mustard
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 medium scallions, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 tablespoons minced celery
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Salt Lick BBQ, Airport, Austin

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Salt Lick is famous in Texas and we were looking forward to finding a way to squeeze Salt Lick in during our trip. Unfortunately, we were not able to get to the proper restaurant and directly try the sausage, turkey, pulled pork and brisket.

Our father rarely asks for anything, however when we mentioned we were heading to Texas, he asked if we would bring him home from Southern BBQ. Our late grandparents lived in Houston for part of their lives and although my father visited Texas, he has never had a taste of authentic Texas bbq.

We brainstormed when and what way we could take home some barbeque on the flight. Salt Lick is at the airport and we took full advantage. The staff were willing to sell us a frozen, 5 lb brisket for $50 and a pound of smoked sausage for our father.

The counter staff packed it up for us in a hot cold bag. After my parents reheated it at 200 degrees F, they said they enjoyed every morsel of tender brisket and smoked sausage.

While we were waiting for our flight home, we enjoyed Salt Lick brisket, sausage combination plate, which came for coleslaw, potato salad, beans and some white bread for $11.95. The gravy made the brisket even more tasty and we really enjoyed all the sides with the Salt Lick meat.
Salt Lick BBQ at the airport. Got some brisket and sausage with coleslaw, bread, beans, and potato salad while we wait for our flight which is two hours delayed
We wish we had time to go to the proper Salt Lick restaurant, but this does mean we have something to look forward to on the next trip.

Salt Lick BBQ on Urbanspoon

Austin To Do (Next Visit), Austin

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There were various food trailers closed Monday and Tuesdays or had mid afternoon closings. Despite this, we were borderline gluttons in Austin and there was not enough time to enjoy all the restaurants and trailers. We have a working list of many future to do’s.

We passed by Ms. P’s Electric Cock, who serves fried chicken (made with a Texas two-step brining process) and we love our fried chicken.

We love crepes as well and wanted to try Crepes Mille, an adorable silver trailer with a variety of savory and sweet crepes.

Fat Cactus serves Southwest Navajo Fry breads, pizzas and tacos. The dessert fry bread with peanut butter and banana looked really tasty.

Across the street from Caffe Medici (BMH review of Caffe Medici) and next to Patika Coffee is Turf N’ Surf which serves fries, fish tacos, po boys and fried shrimp. The owner was super friendly and the truck is open nice and late.

Guero’s Taco Bar was quite lively with the music performance and folks dancing in the parking lot. The menu looked great.

Located at the Trailer Park area was Conscious Cravings which was filled with tofu and other healthy sandwiches.

Kung Fu Saloon has a cool ambiance and has games to entertain patrons. I really enjoy the bottle nunchucks logo.

Wahoo Fish Tacos is a chain based in California and Colorado which serves tofu, fish and regular tacos.

Easy Tiger sells pretzels, breads, pastries upstairs and has a beer garden downstairs.

Clearly, there is much more to try and to enjoy in the friendly, warm city of Austin. The food is fun, abundant and puts a smile on our faces. We can not wait for the next chance to head to the Southwest!

Ms P's Electric Cock on UrbanspoonCrepes Mille on UrbanspoonTurf N Surf Po' Boy on UrbanspoonEasy Tiger on Urbanspoon

Conscious Cravings (Trailer) on Urbanspoon