- Start with butter, onions, carrots, celery, garlic until cooked down
- Add flour, stir well, cook for 4-5 mins
- Add chicken broth, bring to a boil
- Add wine and reduce to a simmer
- Add cream, cheese, Worcestershire, and hot sauce
- Serve with croutons
This recipe is inspired by one of my favorites, Gourmand's Beer Cheese Soup, which uses Shiner Bock. Feel free to use whatever you want, then go to [Gourmand's](http://lovethysandwich.com) to have the real thing.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting - Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
- jar of cacciatore sauce (we like Cookwell & Company)
- 1 cup red wine
- croutons (we make our own)
- fresh cilantro
- Start by pickling half your peppers. Chop all your peppers, put half in a jar, cover with vinegar (and whatever you like, spices, garlic, hot sauce). We're only looking for a quick pickle here, so do this, shake it up, and get back to the rest of the recipe.
- Next, start roasting the cauliflower, around 350°, to your desired level of doneness. Keep it firm and you can call it a "cauliflower steak", cook it down hard and it'll eat more like a mash. If you're making your own croutons, add some bread cubes tossed in oil/salt/pepper around the roasting pan.
- While the cauliflower roasts, stir the goat cheese and sour cream together (and whatever you like, spices, garlic, hot sauce). If it's too thick, thin it out with a bit of olive oil.
- Cook the onion and remaining peppers (non-pickled!) in a high heat pan with some olive oil. When softened, add your jar of cacciatore sauce and a cup of red wine. Stir and bring to a simmer, let it go until it gets a bit thicker.
- To assemble, plate a large dollop of our cream cheese spread, place half a cauliflower head on top, cover with a scoop of cacciatore sauce, top with croutons, cilantro, and our pickled peppers.
We first discovered this dish at [Arlo Grey](https://www.thelinehotel.com/austin/food-drink/) in Downtown Austin, and since, it's taken on a life of its own. We've cooked it a number of times and it's slowly evolved (mainly to become easier to cook, if you can believe it). It's one of our favorite vegetarian dishes and can easily swing vegan (just replace the dairy with something like hummus).
It's vegetables that eat like a full-on meat lasagna. Dang.
- Start by parboiling your carrots in 2 cups of water (means party boil).
- Zest and juice the oranges.
- When the carrots are jussst soft, drain the water. Add the butter, the zest, and the orange juice. Simmer until thick and declious. It's fine (and good) if the carrots are still a bit undercooked (we're going to bake them next).
- Unroll the phyllo dough and cut it into three equal sections. With a brush, oil the top of each sheet.
- Roll a carrot with a single section of phyllow dough, place on a baking sheet. Repeat and repeat and repeat.
- When a full baking sheet is ready, brush the top of each roll with a little oil. Don't worry about placing them too far about, they won't raise much (at all).
- Bake according to your phyllo dough box.
- With 5 minutes left, brush the top of each roll with honey, then sprinkle with sesame seeds.
This is another recipe we saw on Jamie Oliver's TV show, and we can't stop making it. It's perfect for parties, and pairs well with any rich dip (we've been doing greek yogurt topped with hot sauce and tahini). We've also rolled things other than carrots, changed the flavors, made news dips— go wild!
- 1/4 cup chili paste (like [sambal oelek](https://amzn.to/2NuqquF))
- 1/4 sugar
- dash hot sauce (like Texas Champagne or Yellowbird)
- Mix everythiing in a large zip bag (or bowl)
- Toss meat and let sit (from 1-36hr)
This is my go-to marinade for everything from steaks to shrimp to fajitas to pork. Seriously, if I'm cooking or grilling meat, there's a good chance this is what it's soaking in. It's perfect for "street meat" aka cart or truck, like tacos and wraps and kebabs and skewers and everything in between. Start with this base, add spice or herb as desired.
- Bring water to a boil and add spaghetti, greens, and whole garlic cloves
- Wilt the greens for a few minutes
- Use tongs to move greens and garlic to a blender, add fresh-grated parmesan, pulse for a few mins, add salt and pepper to taste
- Drain pasta, reserving a cup or so of the water
- Toss pasta in sauce, adding a splash of water to make everything happy
- Plate and top with freshly crumbled cheese and more cracked black pepper
We saw this on Jamie Oliver's TV show and made it that night. He calls for **cavolo nero** as the greens, but dinosaur kale or spinach or any dark leafy green will do. The bigger the green, the easier it is to fish out of the boiling water, so keep that in mind.
Start to finish this whole recipe takes about 10 minutes, but it's pretty rapid fire once you get stated. Have plates and an appetite standing by.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
- Arrange the nillas in a few flat layers in a baking dish.
- Pour egg mixture over nillas. Let soak while oven preheats to 350°. Top with shake of cinnamon sugar.
- Bake until egg has set (it'll fluff up a bit)
From a weird Sunday morning when I realized we didn't have bread. Solid hitter. Served with [Treehive](https://amzn.to/2QBpGCH) Syrup, my new favorite breakfast obsession (it's mixed with honey, vanilla, and cinnamon, oof).
- immerison circulator (we like the [Anova](http://www.amazon.com/gp/product/B00UKPBXM4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00UKPBXM4&linkCode=as2&tag=repl-20&linkId=XMRXWQ35OJNCZVGE))
- Sous vide the pork at 140° for 24h
- Submerge bag into an ice bath to completely cool
- Cut and portion the cold roast into individual steaks
- Seal and save (fridge for 3 days, freezer for longer)
- To serve, reheat in bag, sear in sourching hot pan
Pork is called "the other white meat", but this sous vide technique is so dang good I'm gonna graduate it up to "THE white meat".
- combine goat cheese, mayo, sour cream, 2/3rds of your chives, hot sauce, black pepper
- if you are feeling spry, beat the mixture to make it fluffy
- put filling in a plastic bag, snip of the tip with scissors to make a piping bag
- fill peppers, place in bowl, top with chives and hot sauce
We found these during Happy Hour at Chiso's Grill in Bee Cave, Tx. We've since tweaked the recipe a bit. This recipe is just a starting point, add/remove anything you want (like more hot sauce if you're into that). Sometimes I order the [peppers on Amazon](https://amzn.to/2MGUnam). My favorite hot sauces are Franks Red Hot, Jardine's Texas Champagne, and of course, [Yellowbird](https://amzn.to/2Pw4LAv).
Fun fact: Peppedew Peppers are basically a new thing. They are the brand name of piquante peppers, which were discovered in South Africe in just 1993. Hat tip to [Wikipedia](https://en.wikipedia.org/wiki/Peppadew) for the schooling.
<p>My name's Clark and you've just stumbled into <strong>Chowdown</strong>, a plain text recipe database for hackers. Over the years, I've tried dozens of recipe apps and services in an attempt to eat better and get more organized. With each app came a new format and <em>recipe lock-in</em>, neither of which got me excited.</p>
<p><strong>Chowdown</strong> is my attempt at fixing recipe app burnout, by moving my recipes out of closed services and into plain text. For example, here's <ahref="https://raw.githubusercontent.com/clarklab/chowdown/gh-pages/_recipes/broccoli-cheese-soup.md">a recipe in plain text</a> that I've been working on for a while. It's a broccoli beer cheese soup inspired by Gourmand's, one of my favorite spots in Austin. Crazy delicious.</p>
<p><ahref="http://chowdown.io/recipes/broccoli-cheese-soup.html">Here's that same recipe processed with <strong>Chowdown</strong>.</a> It's a simple layout with a photo, ingredient list, and directions.</p>
<p>The magic comes behind-the-scenes, with <ahref="http://schema.org/Recipe">recipe microdata via schema.org</a>. This process adds special tags around each bit of content, which is what let's other apps (list coming soon) read your recipes. Data portability!</p>
<p><strong>Chowdown</strong> is definitely a work in progress. Active development is taking place. I'm new to Jekyll. Things might break. The recipes, however, are here to stay.</p>