Satellite Cafe in South Austin

Ever since I had the lettuce wraps at P.F. Chang's, who knows how long ago, I fell in love. The crisp lettuce cups the size of my head, sweet, crunchy, flavorful filling of chicken, and more had me at hello. One of my favorite little spots in South Austin is the Satellite Bistro & Bar. The menu boasts choices galore, everything from crab cakes to stacked enchiladas. Each time I sit in the cosmic setting, it takes me a minute to decide. On a weekend lunch outing with my Mom, we stepped into the cafe for a bite. I saw the lettuce wraps as an appetizer on the menu and my eyes widened with glee. I asked the waitress if they were big enough for lunch for person who enjoys her food, she said they would be plenty. Mom ordered the fish tacos, which are another must at the restaurant. I had a bit of shock and awe when my plate arrived. It was huge. Mountains of chicken goodness, toppings, crunchy wonton strips, and of course the lettuce the size of my head, led to a mini dance at the table. I piled each bit of goodness into the lettuce as if putting together a present for a dear friend. I wrapped the lettuce like a soft taco and took my first bite. Visions of my virgin lettuce wrap experience popped in my head. Was it possible to fall in love again? Yes, it was. The wraps at Satellite have a bit more bite, and I like it. My Pinot Grigio was the perfect partner for my Asian appetizer. Mom thoroughly enjoyed her tacos, and the conversation was of course wonderful. Stop in for brunch, lunch, or dinner if you're in this suburban hotspot of Austin. You'll thank your lucky stars you did.

Satellite Bistro & Bar
Twitter: @satellitebistro

Uncorked Round One

The woman I most admire in the world had a birthday, and it needed to be celebrated. My brother and I took my Mom to Uncorked to enjoy and rejoice in the amazingness that she is. None of us had been to the little house on the hill just on the east side of town, and luckily restaurant.com had a discounted certificate (buy $25 certificate for $2!) which I snatch up when I can. We didn't know what to expect, and it exceeded most of any expectations we could of had. We were seated and presented the wine and food menu. For anyone who has no clue about the wonderment that is wine, this is the place to start. The menu is organized in a 'Winedex' by country, type, sweetness, fruitness, and non-fruit flavor (like earth). You can select the glass or bottle based upon a very distinct breakdown. We went through several choices, the restaurant was out of 2 of them, and ended up with the waiter's recommendation of the Dona Paula Malbec from Mendoza. It was fantastic and each one of us enjoyed it. Not bad at all especially for the $29 bottle price tag. We ran through the menu with our waiter, who was very knowledgeable. He had a farm of his own with his family, and said he eats the food he produces and at Uncorked. The menu has a small number of entrees but ones that range from meat to seafood. The birthday girl chose the All Natural Airline Chicken Breast (roasted garlic cognac cream sauce served with braised collard greens). I chose the Roasted Rack of Lamb (South American style with chimmichurri, garbanzo salad and watercress) and dear brother chose the Angus Tenderloin Au Poivre (melted blue cheese, rosemary roasted potatoes and red wine reduction). Mmm, mmm, mmm. I cannot tell you how good the lamb was that night. It was rare, juicy and was was refreshingly backed by the chimmichurri and salad. I adore chimmichurri and it made the lamb feel like it was back home and I was visiting it for dinner. Fantastic. The tenderloin was also a great choice. The wine reduction was like a dark stained wood. Deep, rich, and comforting. Mom enjoyed her chicken, as she usually never orders chicken in a restaurant. It was cooked well and enjoyable. We finished with the chef's take on Strawberry shortcake and brownie sundae. Uh my gawd, so so so good. The brownie had a touch of chili, which of course elevated the flavor. The shortcake was perfect. So light, so fresh, and laced with a citrus decadence. The night was so great, and we couldn't have celebrated a more wonderful woman and mother. Cheers to good food and wonderful family.

Uncorked Tasting Room & Wine Bar

Uncorked 'Winedex'

Happy Mother's Day, Mom! Let's Go Have Some Vino

If I could dream up the perfect mother, it would be the one I was given. She is the most amazing woman/mother I know, and I'm so grateful she's in my life. We decided to treat her to a dinner via the Texas version of Tuscany. We headed out to Mandola Estate Winery in Driftwood, Texas. It's about 20 minuets outside of Austin, and quite lovely set in the Hill Country. We arrived about a half an hour before our reservation, and went right into the Winery for a tasting. We tried 6 wines, red and white, for $5 each(Mothers sipped free for their day), and enjoyed the information from the down to earth and knowledgeable wine pourer. Our favorites happened to be at the top of the list. The 2008 Viognier for the white, and the 2008 Sangiovese for the red. We made our way to the restaurant, Trattoria Lisina, on the property and got ready for our Italian spread. Our waiter could not have been more fantastic. He was honest, friendly, and consistent. Mom and I chose a Pinot Noir for dinner (they don't serve the wineries selection at the restaurant, but have many Italians to choose from), and grazed on bread and olive oil. We picked our dishes for the night, thanks to suggestions from our waiter, and melted into the Old World Italian atmosphere. He let us know that each recipe is from owner Damian Mandola's family, except the daily specials which are inspired by Chef John Lichtenberger who hails from New York. I decided on Costolette di Agnello alla Griglia (Texas grass fed lamb chops grilled over oak & pecan, with a reduced balsamic glaze, peperonata & Parmigiano garlic mashed potatoes). I consumed every tiny bit of this dish. It was so incredibly divine. The rack was medium rare, juicy and seasoned with just the right amount of spices. The balsamic glaze, oh I could bathe in it. The potatoes were creamy and velvety next to the meat. Excellent. Mom decided on Cannelloni Lisina (Stuffed with chicken, veal, pork, aromatic vegetables & Parmigiano, baked with besciamella & tomato sauces). She said it was a tad mushy, but still fantastic. Brother went for the Pollo al Girarrosto rotisserie chicken (Rosemary, garlic & lemon, served with roasted potatoes & a cucumber salad). He thought it was great, just a bit dry for his liking. All in all, the meal was wonderful. The best way to celebrate all that our Mom has done for us, and let her know how much we love and adore her. The setting was fantastic, as close to Tuscany as we'd get for the day. Stop by and enjoy a bottle in the courtyard, under a tree lit canopy. If you're in Austin, stop by Mandola Market for a similar bite, which this Sleepy Eater has mentioned before. Arrivederci!

Mandola Estate Winery
Twitter: @MandolaWinery

Trattoria Lisina

Mandola Market from The Sleepy Eater

Orzo, What Big Possibilites You Have

I have longed to cooked with the rice shaped pasta, that is Orzo for quite some time. I've also wanted to try cooking with dried apricots. As I walked up and down the grocery store aisles, stomach growling, visions of possible recipes in my head, I picked up a box and said here we go. I grabbed chicken breasts, dried apricots, feta cheese, and collard greens to top it off. Ambitious? Sure. Possible? Who knows. I got home and immediately poured 3 quarts of water in a big pot to boil, then added half a box of orzo. Yes, it seems like a ridiculous amount of water, but it does the job. Then I cooked my chicken breast in olive oil with salt and pepper in my pan, and chopped up my dried apricots. I was going to be incredibly ambitious and make an apricot glaze, but I was impatient and decided to simply toss the fruit morsels in with the cooked chicken. Looking back on it now, I wish I had taken the time. It would have made the dish so much better. I boiled water with salt and added the collard greens, which I had rinsed and chopped. I let them cook down for about 10 min. When the greens were done I added a bit of butter and nutmeg. After my petite pasta was cooked aldente, I chopped my chicken and added it all together. I tossed in my feta cheese and mixed it all my anxiously awaiting bowl. Glass of red wine, check. Unfortunately my dish was not as great as I had hoped. The pasta was fantastic, but the chicken really needed the extra zip of a glaze. The cheese was good, but a bit overwhelming. My collard greens needed more flavor as well. I'm glad I tried it all, b/c I can continue to get this one into something I'd cook again and again. Luckily, my orzo led to two other dishes for the week. I made a chicken, grape tomato, feta salad with a homemade lemon vinaigrette (lemon, white wine vinegar, olive oil, and salt and pepper) the next day for lunch. I washed it down with a bold Maine Root "Root Beer". Delish! Then a turkey meatball, red pepper dish for dinner. Not too shabby. Orzo is one of those items you can do anything to, and figure out what works for you. Go ahead, jump into the world of orzo!

Maine Root
Twitter: @maineroot

I'm in love, I'm in love, and I don't care who knows it!

While I was grocery shopping a few weeks ago, a little tomato called tomatillo caught my eye. I've wanted to try a tomatillo sauce for a long time, and never worked up the courage. That was all about to change. I googled a quick recipe while shopping and gathered ingredients. Unfortunately, the store was out of cilantro, but I made due. It was just last night, I finally got my chance to tackle this tomato. I decided to make sour cream chicken enchiladas with tomatillo sauce. To begin, I peeled the husks off the green little wonders, and rinsed them with warm water. They tend to be sticky, so a good rinse helps. I chopped them up finely as I don't own a food processor. You could pop them in a blender if you want really smooth sauce, but I was excited about a bit of texture in mine. I chopped three cloves of garlic, and a fourth of a jalepeno pepper. If heat is your passion, throw in half or the whole pepper for more kick. I poured a half cup of chicken stock in a big pot, added a fourth cup of white vinegar, and a tablespoon of vegetable oil. This was all eyeballed, and I had to improvise on a few ingredients, but stayed close to the google recipe. I poured the tomatillo/garlic mixture in the pot and added a dash of salt, pepper, sugar, and lemon juice. The recipe called for lime, but I was out so lemon was in. It worked wonderfully. I let the pot simmer for about 20 minutes, and let the smell thrill me. While the sauce was working its majic, I put 4 chicken tenders in a pan with olive oil, salt and pepper and let them cook. Once they were ready and rested, I shredded the chicken with a knife and fork. Next came tortillas which I wrapped in foil and heated at 350 in the oven for about 15 min. I got a small baking dish and filled each tortilla with chicken and about a tablespoon of sauce. I rolled them up and added more sauce on top. I put the enchiladas in the oven for another 15-20 min and waited with great anticipation. Once they game out, I became green with envy. I wanted to eat them right away. I topped the enchiladas with more sauce and sour cream. I placed them on a plate with a side of black beans, and let my taste adventure into verde land began. They were FANTASTIC, I was in love. The flavors were blended so well, and the sour cream balanced everything. Depending on your preference of tart and sweet, you can adjust the sugar and vinegar levels. Mine were more tart than sweet, which I liked. This fool-proof meal will impress any guest you put it in front of. Try it when you have a gloomy day, feel the need for a fiesta, or a holiday that involves love. Enjoy!

Online Recipe

Portabla's Perfect Lunch

As you sit at your office, at home, or anywhere in Austin you may be consumed with the question, what's for lunch? Hopefully, this may solve the battle of hunger for you. I stopped in at Portabla today for the firt time. I was lucky enough to win a $20 gift certificate from Dishola, so now was the time to use it. I looked at the Daily Specials and immediately knew what I wanted. I ordered them all. I got a cup of the Zuchinni Ginger Soup with Chicken, the Tuna Melt, and glass of Basil Lemonade. For a dreary day and haze of allergies, this was the absoulute best cure. The Tuna Melt was toasted and filled with pickles, veggies, cheese, and plenty of tuna. The soup was the ultimate comfort plus taste in one. There is no need for improvement at all with this one. Delicate yet a punch of satisfaction. To finish it off were sips of Basil Lemonade, which I was a little weary about. It blew my thirst away. Excellent for this rainy day, or completely perfect in the summer. Next time you need a quick bite, pick-up, or catering stop in to the friendly staff at Portabla. They'll make your day.

Portabla
Twitter: @Portabla

Full-on Family Feast (Say it Five times Fast)

Christmas Day 2009 was not a disappointment for my family either. I wanted to cook, I wanted to challenge myself, and I wanted to do it for them. Luckily I had watched one of my favorite soft-spoken chefs, Ina Garten, earlier in the week and jotted down a recipe sure to delight. I made Roasted Chicken over homemade croutons, Roasted Veggies, Green Beans, Caramelized Shallots, and Homemade Profiteroles with ice cream and melted dark chocolate. Mmm, mmm, mmm. It was my first Roast Chicken, and luckily Ina's recipe was easy as pie. I stuffed the little birdie with 2 quartered lemons, salt & peppered inside and out, and rubbed with Olive Oil. I popped it in the oven at 425 for 1 hr. and 15 min. Looking back I would have thrown a little rosemary in there, and buttered the top. Who can go wrong with butter, seriously. Once it was done, I covered with foil for 15 more min. to let the juices set. Next I cubed some french bread, put some olive oil in a pan, tossed and toasted the cubes. Once the chicken was done, I placed it on the crumbs to absorb all the juices. Blanched green beans were next, which I put on the baking sheet with sliced red and yellow bell peppers. A little salt & pepper, olive oil, and into the oven at 425 for about 15-20 min. I was quite excited about the Caramelized Shallots. I've only dabbled with shallots in the past, but this was a full-on adventure. After peeling, I dribbled the garlic/onion cuties with a tablespoon of sugar, a tablespoon of red wine vinegar, and 3 tablespoons of butter that I melted all together on the stove. Those little things went on a baking sheet, and into the oven at 400 for 30 min. My next endeavor was Profiteroles. This was a last minute decision, influenced by left-over dark chocolate from Christmas Eve's feast. The dough could not be easier. I combined 1 stick of butter, 1 cup of milk, and a dash of salt on medium heat. Once melted, I added 2 cups of flour in the pot! I stirred and stirred until the mixture made a softer dough. Next the bundle of dough was thrown in a blender and I added four eggs. Pulsing that together, I placed in a large plastic baggie, cut the tip off and attempted 1 inch swirls. I dotted the tips with water and popped in the oven at 425 for 20 min. I left them for an additional 10 min. with the oven off. Once out, I slit the tops slightly to allow steam to escape. As soon as they were cooled I chopped off the tops, scooped Blue Bell White Chocolate Almond ice cream in them, put on the tops, and drizzled with dark chocolate. D-I-V-I-N-E. It was fantastic, we had a great time devouring everything. If you're hesitant about cooking, this is a great meal to conquer. Change the spices and flavors to make it your own. Enjoy, enjoy, enjoy.