Stuff I Eat Constantly #12: Chipotle Chicken Soup

I love, love, love this spicy, restorative, protein-packed soup. After Tasty Touring's Jodi Bart put out a call to her fellow food bloggers for healing soup recipes, and sharing her beloved http://www.blogger.com/img/blank.gif , I shared this with her - and now, I share it with you. I ripped this off of a Rick Bayless recipe and I hope he doesn't mind. He's a cool cat. Don't sue me dude! This could easily be made vegan by using veggie broth and skipping the chicken.
INGREDIENTS:
One large chicken breast - bone-in gives good flavor
one quart water
tablepoon of powdered veggie broth (I use Gaylord Hauser's)
two large carrots
1/4 purple onion
tablespoon olive oil (organic, extra virgin, whatever you like)
two cloves garlic
one can black beans, drained and rinsed
two chipotle peppers in adobo, minced
lime
avocado
cilantro
HOW TO:
In a large soup pot, add the water, broth concentrate and raw chicken - of course one could use chicken stock, but in my lazy estimation, cooking the chicken in the water with broth works just fine.
Chop the carrots into appealing little rounds, or sticks, or whatever your knife skills lead you to create, dice the onion, and let them sweat/gently cook in a frying pan. I toss the finely chopped garlic clove in the pan once the carrots are soft and onions translucent - the garlic has plenty of time to cook in the soup.
Chicken done? Cool. Take it out to cool, you're going to shred that bad boy later on. Skim and scum off the top of the soup.
Add the cooked carrots, onion, and garlic to the soup. Then the rinsed and drained black beans. HINT: It is v. important to rinse and drain the beans because if you don't, the soup will be purple and murky. Draining the beans will keep the broth clear and pretty.
Keep the soup bubbling but low as you shred the chicken - two forks should work fine. Discard the skin, if any. Add that cooked, shredded meat back to the soup.
Now add the chopped chipotle peppers. WHAM. Heat and flavor.
Get your soup bowls and add diced avocado. Ladle the hot soup over the avocado. Top with chopped cilantro, and a squirt of lime juice, and this soup will sing.

Stuff I Eat Constantly #11: Chocolate Chip Oatmeal Cookies

If you, like me, are a diehard chocoholic ("You're holding chocohol!? Gimme some man!"), you will love these cookies, which my husband has compared to meth. And no, he wouldn't know. This is a totally appropriated recipe, ripped off from the original Toll House but bent to my whim. From the Toll House recipe I've trimmed the white sugar, using only brown (I love its dark sweetness), and subbed out a cup of flour for dense, wholesome, filling oats. The oats give these cookies heft and will really help make the case that they are "good" for you. Ha ha, yeah right. This could easily be made vegan by subbing in Smart Balance or whatever you like.
Sometimes I bake half the batter and then freeze cookie-shaped balls of raw dough to bake later. Other times I make the whole batch and thoughtfully bring the prepared cookies to friends. Shut up, friends that say I've never once done this. This holiday I plan to make, bake, and mail these out to family; let's hope blogging my intentions makes it so.

INGREDIENTS:
Two sticks butter
one cup whole oats (NOT instant or quick, they will not work) - organic, steel cut, whichever you like
one and one quarter cup all-purpose flour (sometimes I use whole wheat)
sprinkle of cinnamon
sprinkle of nutmeg
One grind of sea salt
one cup (or less, even) brown sugar - I use a one cup measure and pack it in, so generally I use less than one cup
one egg
teaspoon pure vanilla
bag Toll House choco chips (I never use the whole bag - eyeball it. The heavy chocoholics might scoff, but honestly, 8/10ths of the bag works and makes for very, very chocolatey cookies.

HOW TO:
Melt the butter then put in a large bowl - I melt the butter in the microwave.
In another bowl, combine flour, oats, cinnamon, nutmeg, and salt. Toss/stir together.
To the butter, add the egg and vanilla, then stir till combined. Add in the flour mix a little at a time and stir. Last, add the chocolate chips.
Generally I chill the batter for a bit (20 mins or so in the back of the fridge) to keep it firm - remember, that butter just melted!
Drop spoonfuls of the chilled batter to a parchment-paper lined cookie sheet.
In a preheated 350 degree oven, bake til golden brown - 20 mins or so.
Makes 30 large cookies (or so).

Stuff I Eat Constantly #10: Fake-o Ceasar Dressing

This hasn't quite made it into the "constantly" category, but I've made this rich, spiky dressing a fistful of times and it is really growing on me. I think this could work as a spread for sandwiches or wraps, too, but thus far I've used it only for salads. I'm sure that true caesar afficianados will be horrified at my bastardization of the classic recipe, but please know that this was done in the spirit of innovation and desperation, not any honest attempt to change or improve upon the classic caesar dressing (my favorite of which is, for the record, is Martha Stewart's).

Subbing in mayo for eggs is kind of a no-brainer, and using Veganaise in place of mayo will make this dressing cruelty-free. The sharpness of lemon, garlic, and dijon is enough to almost mask the lack of anchovies, though some diehards may refuse to let it go. Since romaine is such a mild leaf, tossing this with arugula and a lot of chopped parsley makes a peppery, strong salad.
INGREDIENTS:
Blob of mayo (tablespoon or so)
two teaspoons of Dijon mustard
juice of one half lemon (more if lemon is not so juicy)
dash Worcestershire
clove garlic, mashed
sea salt, coarse
black pepper, ground
quarter cup olive oil (organic, extra virgin, whatever is your favorite)
shaved parmesan

HOW TO:
in a bowl, peel or crush the garlic clove, the top with the sea salt and mash with a fork until it's pulverized. add blob of mayo, dijon, lemon juice, and pepper n stir ingredients togther. Drizzle in olive oil slowly, whisking to emulsify. Toss dressing w greens, top with shaved parmesan or nutritional yeast, however you like it.

DIAS DE DESTRUCTION!!

DATELINE: AUSTIN
This town already has a sick habit for music festivals that invite swarms of obsessive music fans here for days at a time, and yet Timmy Hefner, the sweet, punk as fuck booker of Chaos in Tejas and hundreds of other shows, decided to plan ANOTHER one. This one is called DIAS DE DESTRUCTION and yes, it is a lot of punk and metal bands, but all with Latino roots. Austin's punk rock community is more than partially driven by Latino musicians, and one influential player is Eddie Leal, who runs a label that puts out releases from the rough, melodic Vaaska (pictured above is their brutal 12-inch), Deskonocidos, and The Altars.

DIAS DE DESTRUCTION has a few awesome firsts, like The Brat's first ever Texas show, and the lovely, rare, collectible vinyl release of theirs Timmy is putting out for the fest. Around November 19th, expect a rush of punks and metal heads to invade Austin for this loud, awesome weekend of brutal fun times.

ATXisD: Timmy, you put together a lot of fests and collaborate with a lot of
bookers. Why did you team up with Eddie for this? A love of the bands, and what else?

Timmy: Well of course a love for the bands as I have been a big fan of Latino, Mexican and Spanish punk for years which is why bands like Invasion, Los Crudos and Destino Final have all played Chaos in Tejas. But also because Eddie is one of my best friends for years, and we do a lot of stuff together as i have put out records for a few of his bands like Deskonocidos and Bastard Sons of Apocalypse.

ATXisD: How important is it to underline the importance of Latinos' contributions to music, particularly hardcore? Have they been a secret force in music for all these years, but under the radar? Do you hope to inform your audience?

Eddie: Latinos have been involved in music since who knows when, but emphasizing the language, culture, and art in hardcore and punk is somewhat new in the United States. I'm guessing the first American punk band I heard singing in Spanish was Los Crudos in around 95' or so. I had been listening to punk for many years before that and had a
few punk tapes from Mexico and Spain, but that was the first time I heard an American band singing in Spanish. I though it was great. Yes, I feel it's a bit under the radar, but a lot more people are catching on.

Timmy: yeah i feel like over the last 5 years or so it has gotten a lot more popular in the U.S., with more bands from Mexico and Spain touring the U.S. and more U.S. bands going to Mexico.

ATXisD: Eddie, does your label have a mission statement you could summarize here?

Eddie: Just to put out good records by good bands. I don't care what language it is, what style of punk, as long as I like it, I will put it out.

Timmy: But it does focus on Latino and Spanish bands, or at least has so far.

ATXisD: How was Deskonocidos tour of Mexico? Could you say why more bands haven't toured Mexico? When I was in Guadalaraja, it was quite apparent that music is as important to the culture as food or family or sports, and yet someone told me that even Madonna never played there until 2008, and that tons of other popular artists never toured there. Why is that? Which bands do you think would do well in Mexico?

Eddie: I have done a few tours in Mexico with different bands and it's always great. A lot more people have been asking me for contacts and I really think more bands are going out there than ever. I feel every band that has the opportunity to tour Mexico, should. I think a lot of bands don't go because of money. You really don't get paid
much and more than likely you will lose some money, but it's well worth it. You will get to see thing you have never seen before and the organizers still have all the D.I.Y ethics over there. Bands get fed, a place to stay, and as much money as you can get. I think heavier/HC bands would do well, because the kids go crazy for that
kind of stuff.

Timmy: I have also toured a few times in Mexico and it's great for sure. I went there w/ one of Eddie's bands, Bastard sons of Apocalypse, but also a few other times..it's pretty insane. I hope to make it back next year w/ Dillinger Four.

ATXisD: Which Latino bands are you stoked to bring here? Are there other bands that weren't able to make it this time that you hope to bring again in the future?

Eddie: I'm actually stoked to see all of the bands, but if I had to choose some, I'd say The Brat and Los Margaritos. The only reason being I have never seen either of those bands. Yeah, if things go well I have a few other bands in mind.

Timmy: I have to say I am most excited about the Brat as well. As I
have loved their records for years and I have never seen them, and this
is their first time ever playing in Texas. I will also be releasing a 7" for
the Brat to go along with the fest as well on my label. Besides that I am really excited about Ratas Del Vaticano who are one of my faves in the world right now. But I am bummed Rayos X cancelled.

If you were going to tour Mexico again, Eddie, which restaurant would
you most like to visit? Which club would you want to play in? Is there
a Beerland anywhere in Mexico?

Eddie: We ate some "Tortas" at this place that were great. I can't
remember the name, but it was in D.F. I also like the Clandestino venue in D.F. It was a big warehouse with murals of classic punk albums on the walls. Nah, Beerland is one of a kind!

Timmy: I have mostly only really had home made food in mexico from friends or from carts on the street...and yeah I agree Beerland is one of a kind.

ATXisD: And here is my clumsy segue to food: One of the fun aspects of these
types of festivals is getting new people to soak in the Austin culture, which includes swimming holes, boat parties, and food. What are some spots and restaurants you love to bring visitors to? Or do you ever cook for friends?

Timmy: It's nice when I have time to cook for bands but if not then there is a million good places to take people in Austin, like Polvos, Curras, Bouldin Creek Coffeehouse,and Java Noodles. Then you have to make time for record stores and even though I am still sad that Sound on Sound went under, there is still End of An Ear and Trailer Space to take people to.

DIAS DE DESTRUCTION DATES!!
Thursday Nov 19th 2009
Beerland 21+ 9pm $5

Mundo Muerto
Porkeria
Vaaska
Night Siege
The Altars

Friday Nov 20th 2009
Emo's All Ages 8pm $8

Pinata Protest
XYX (mexico)
Ultratumbados
Poliskitzo
Porkeria
The Young

Saturday Nov 21st 2009
Emo's All Ages 8pm $10
THE BRAT (reunion of early 80's east L.A band)
No Slogan
Ratas Del Vaticano (mexico)
Mundo Muerto
Los Margaritos (mexico)
Deskonocidos

Truckin' #1: Counter Culture

DATELINE: AUSTIN
Austin is becoming a sanctuary for eclectic food trucks. Counter Culture's hook is in offering indulgent vegan, raw, and gluten-free foods. North Loop neighbors have trained their eye to spot the aquamarine lunch truck parked in the mini-market's paved lot. At the North Loop iBiz street fair this past fall, everyone went insane for its vegan corn dog nuggets. Running the blue jewel is Sue, a trained vegan chef who also bakes (tart lemon bars and tender donut holes are menu staples). Sue likes dancing, cooking, and blowing people's minds with her innovative recipes. Check out Counter Culture's Myspace page, or Counterculture.com for the drool-worthy menu.



ATXisD: Is the jackfruit bbq sandwich seasonal? Like, will it disappear off the menu at some point, or can you get jackfruit year-round? Do you dry the fruit?

CC: The Jackfruit BBQ is a permanent menu item. I have done specials with other Jackfruit dishes. The Jackfruit comes in water and I do not dry it, just drain it.


ATXisD: Do you get your produce and recipe staples from wheatsville, or would you say where?

CC: I go all over town to get my ingredients. I try to buy as local and organic as possible. I am a Wheatsville member and do shop there often. They are kind enough to let me place bulk orders of dry goods.

ATXisD: Do you make your mustard for the corn dogs?

CC: I've only made the corndogs once so far and I didn't make the mustard.


ATXisD: I find it rare to meet a chef who can also bake - are you equally strong in cooking and baking?

CC: I love to bake but my trailer does not have an oven so at this point in time I do little baking.


ATXisD: Would you ever want to set up trucks in other locations, and where might those be?

CC: One is enough right now. If anything I'd like to find a restaurant space in a year or so.


ATXisD: Did you work in many ATX restaurants before this venture?

CC: Not in ATX but I've worked in many restaurants in Los Angeles from upscale vegan to raw foods.

liveblogging from the Four Seasons

DATELINE: AUSTIN
In another shocking is-this-my-life moment, I am currently liveblogging from inside the Four Seasons. Myself and a slew of other Austin food bloggers were invited to get a glimpse of the Four Season's holiday preview. This includes hand massages with gold (!) lotion, wines from around the world, and nibbles from their menu. So far, so GREAT.

Sports bars, spa picks, and new Citysearch review

Need a new venue in which to drink beers and watch sporting events? A roundup of sports bars is here.

Here's a list of some of my favorite spas and salons.

Hey! Club 1808, certified punk dump/old man bar, got a review! Well all right!

Garrido's, new home of the former chef at Jeffrey's and spot to get $22 lobster tacos, is reviewed here.

Kiss N Fly, which self-branded itself the "only gay bar in Austin" (cough) has been reviewed - read it here.