Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts

Wednesday, March 28, 2018

SXSW: The Food I Ate



Austin is a foodie town, brimming with amazing restaurants and any type of food truck one could imagine. Being in town for the SXSW festival, I wanted to make sure that I experienced a little bit of everything in addition to eating at the actual parties. Here's a quick rundown: 

Day One: This fourteen hour day had me in a bit of a daze because of my 14 hour drive the day before. But you guessed it, BBQ! From the legendary Franklin's BBQ. Delicious and worth the wait. 

Day Two: I'm a major fan of Pinterest, so naturally I headed up to their super cool party on Rainey Street. They had life-sized monitors from which to pin your favorites. I was in heaven. Not to mention delicious tacos and free drinks. Thanks Pinterest!   

Day Three: Food Truck Day! After a few inspirational sessions on Marketing and Branding, I headed up to Rainey Street again to hit the food truck lot. It was a tough decisions, SO many choices. I settled with a Gyro from Big Fat Greek Gyros. The name says it all. Delicious! 

Day Four and Five: Cheese, Cheese and more Cheese! Thanks to the State of Wisconsin. I was walking out of a very serious and Debbie Downer session on internet fake news tactics and saw a long line outside of a conference room. Then I heard someone yelling cheese. Wisconsin had over 100 cheese with all the fixings AND WINE in one room. I can't remember feeling so happy. It was dreamlike. I felt like I was in Willa Wonka's Cheese Factory. Of course, I ate at other places that day but this was the highlight, so much so that I snuck a big plate of cheese out for my starving friend Allen, pictured here. 





Day Six: Met with an old college friend and sorority sister, Shannon and her buddy for drinks at The Ranch. After a few drinks, they insisted that we check out Tumble 22 for some seriously delicious fried chicken. You choose the heat: wimpy, hot, dang hot or fire in the hole. I went with hot, which had my mouth on fire so I cannot imagine the hotter options. I will definitely hit this spot up next time. 

Day Seven: By this day, I was running out of steam. The festival had turned mostly to music so I thought I would spend the day running around Austin. A few days before I had been standing in line for a movie - Eighth Grade, so I had a few hours to kill and the guy next to me, a film teacher from the University of Rhode Island. He was raving about Cherrywood Coffeehouse. So I thought I would check it out. The best breakfast taco I have ever eaten. The outdoor seating had a band playing and it was all around a super chill place for breakfast. Austin is super dog friendly so Bailey got to run around and chase some birds while I ate. 

That evening, I ventured down to S. Congress. My favorite Austin neighborhood. Music was playing everywhere. It was a cool vibe and was the best final night in Austin. I've always loved S. Congress cafe so I stopped in for a sangria and a fabulous duck and oyster gumbo. I walked around a little bit more and took in all the great music. I wasn't really hungry but since when has that ever stopped me. I realized that I was craving some Tex-Mex. Curra's Grill was exactly what I was craving. I had the enchiladas. 

Those are the highlights! I ate a lot of food but walking around for 12+ hours for seven days in a row I didn't feel guilty. Until the next time! 






Friday, March 7, 2008

Fish Tacos

Fish Tacos

Ingredients

1/4 cup fresh lime juice, (juice of 2 limes)

1 Tbsp olive oil

1 Tbsp cumin powder

1 Tbsp chili powder

1/2 Tbsp oregano

1/2 tsp black pepper, freshly ground

1 1/2 pounds halibut steaks, (four steaks)

4 flour tortillas, 10-inch diameter)

2 cups black beans, canned, or made from scratch

1 cup salsa

1 cup Monterey Jack cheese, shredded

16 oz. sour cream

Directions

In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.

Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.

While fish is cooking, wrap tortillas in foil and place on grill to heat.

Place black beans in a microwave-safe dish, cover and heat in the microwave.

When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.

Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.

Re: white sauce I use sour cream with a bit of lime juice.