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ichuan place and ordering fried rice or won tons stuffed with fake crab and cream cheese well not that bad but i figured what the hell it s been years sap does a really nice phat thai which we ordered with chicken he uses tamarind instead of the typical ketchup base that so many thai joints in america use i liked it a lot nuer ob the last dish we got was nuer ob s p46 a bowl of chunks of fall apart tender beef swimming in a sinfully rich sauce made from slowly braised onion garlic tomatoes fish sauce and palm sugar it comes with a side dish of a searingly hot fresh thai chile garlic sauce which balances the dish perfectly highly highly recommended sap s fine thai cuisine 4514 westgate blvd austin 512 899 8525 5800 burnet rd austin 512 419 7244 http www sapsthai com mick s moo ping 2 pork shoulder cut across the grain into inch thick slices 1 ½ inches wide 2 tablespoons minced cilantro stems 6 large cloves garlic minced 1 ½ teaspoons ground white pepper 2 ¼ ounces grated palm sugar 2 tablespoons fish sauce tra chang or red boat 1 tablespoon soy sauce 1 tablespoons dark mushroom soy sauce 2 teaspoons oyster sauce 1 tablespoon peanut oil 1 ½ tablespoons cornstarch ¼ cup thick coconut milk taken from the top portion of an unshaken can nahm jim jaew dried chile dipping sauce 2 tablespoons minced shallots 1 tablespoon minced scallion ¼ cup minced cilantro stems and leaves cup fish sauce tra chang or red boat 1 tablespoon lime juice 1 tablespoon tamarind pulp or concentrate 2 to 3 teaspoons grated palm sugar to taste 1 tablespoon toasted glutinous rice finely powdered 1 tablespoon lightly toasted and ground dried red chiles thai or tien tsin chinese wood or metal skewers sticky rice for service 1 pound or blend the cilantro garlic white pepper palm sugar fish sauce soy mushroom soy oyster sauce and oil together to form a thick marinade place the pork into a resealable plastic bag add the marinade and massage to make sure that the marinade contacts all of the meat marinate for at least 4 hours up to 8 hours refrigerated 2 make the dipping sauce mix the sauce ingredients together in a bowl and balance the lime and sugar leaving the sauce salty and a little on the sour side reserve for service 3 soak wood skewers in warm water for at least 30 minutes prior to skewering or use metal skewers build a charcoal fire and let it cook down to a layer of hot gray coals 4 place the meat in a colander or sieve to drain and let come almost to room temperature catching any marinade in a bowl below toss the meat with the cornstarch skewer the pork slices tightly onto the skewers being careful to evenly distribute pieces with fat combine the collected marinade with the coconut milk and reserve for brushing the skewers as they grill 5 grill the skewers until cooked medium and caramelized frequently rotating and brushing with the marinade coconut mixture serve with warm sticky rice and nahm jim jaew dipping sauce mick vann posted by mick vann at 9 28 am 7 comments wednesday july 27 2016 golden dumpling land art and i are doing some side restaurant consulting work down in sugarland and when you think about it considering the expanse of houston chinatown isn t that far away so i did some research on dumplings in houston s chinatown and came up with a list for us to try while we are down there every trip down involves a stop at weikel s in lagrange for some kolaches and cinnamon rolls and the use of their excellent pee facilities there is a certain satisfaction involved in attacking an overfilled blueberry kolache or a pecan cinnamon roll dripping in sugar glaze with an empty bladder so after this recent meeting we headed east towards the intersection of the sam houston tollway 8 and bellaire boulevard and there on the northeast corner just west of the h mart asian grocery sits an unassuming little joint known as golden dumpling house it looked like we had just missed the sunday lunch rush because things were winding down and the staff was taking a break and having a bite to eat the menu is simple and short and available in a chinese and an english version congee after a quick perusal we settled on what at first seemed like a reasonable order in the corner is a serve yourself section for table ware ice water sauces mix your own using soy black vinegar and chile oil there is a humongous rice steamer filled with help yourself rice congee so we got a couple of small bowls of that thick rice soup to sustain us until the order started arriving we got some stinkeye from the dude at the next table who looked like he was straight out of central casting for some chinese triad gang apparently we were violating his space a little but everyone else was cool with a couple of portly roundeyes invading their turf the staff was very welcoming and friendly dan dan noodles the dan dan noodles came out first and it was an exemplary serving with perfectly cooked toothsome noodles slivers of green onion and cucumber a garnish of roasted peanut and a fantastic sauce that tasted like it was based on smooth peanut butter thinned with sesame oil there was a nice balance twixt peanut and sesame there were elements of garlic chile mala sichuan peppercorn and vinegar to give the sauce some edge a really good bowl and a massive portion for 4 25 dan dan noodles can be bland as hell but these were decidedly not scallion cake next the green onion pancakes arrived 2 at 1 95 each i have eaten a lot of scallion cakes in my day and these were an artful version perhaps the best i ve had in recent years they were crisp and flaky and cooked to a golden brown with just the right amount of green onion flavor grab a quarter and dip it into chile oil and you have yourself a mouthful of goodness pan fried pork and shrimp dumplings then the dumplings arrived we got two orders of pan fried potstickers filled with minced well seasoned pork and shrimp with little bits of water chestnut and garlic in the juicy filling the skins are the hand rolled thick handmade style that i love so much and the bottoms are browned nicely with a steaming glaze in a sizzling skillet each potsticker is about 3 to 3 ¼ inches long and about 1 ¼ inch wide these babies are massive unbelievably 10 of them sells for 5 50 deal of the century even if they weren t as delicious as they are boiled pork and leek dumplings we also got an order of boiled pork and leek with vegetable dumplings which are made from the same pasta dough these get boiled in stock and are roughly the size of the potstickers so they are still huge except that you get 18 of them for 5 25 they completely filled the surface of a large platter and every one tastes better than the one that preceded it we ate all we could hold and i really wanted to eat more honestly but we left with a to go bag that probably weighed five pounds and the whole meal for 2 was 26 the amazing thing was that we split up the leftovers when we got back to atx and we ended up with enough for a meal the next day for each of us the dumplings may have been just as good reheated the next day which brings up the issue of the constant flow of asian ladies coming in and leaving with big to go bags turns out that golden dumpling also sells frozen version of their dumplings 40 of the pork and leek boiled dumplings sell for 8 and 40 of the potstickers sell for 16 we will return and with a big ice chest golden dumpling house 9896 bellaire blvd sterling plaza houston tx 77036 713 270 9996 11am 8 30 daily except closed on monday https www facebook com pages golden dumpling house 118816144869507 mick vann posted by mick vann at 9 45 am 3 comments rancho winslow fourth 2016 yee haw grover s paradise pork ribs the aforementioned actual paradise not as hellishly hot on the fourth there was the usual convening of family and friends at rancho winslow and i went over early to gumbat and socialize with princess di and cboy so we could fantasize about someplace not quite as hellishly hot as the middle of texas in a post el niño world a place came to mind where it was sunny and 62 for a high that very same day with forested snowcapped mountains on one side and crystal clear azure blue salt water on the other i d tell you where it is but then you might want to move there before i do don t want another austin on my hands there is already a herd of retired californians up there and they can t keep a secret loose lips sink ships which can change a bucolic little town in paradise into that parking lot that joni mitchell sang about in 1970 white bean hummus and pimento cheese dips i had gone to help di cook but fulfilling her role as the martha stewart of manchaca almost everything was already prepped i had to throw together some dr pepper bbq sauce a spicy green salsa the pickled onions and sauté a big wok full of corn the barbecue sauce was a big hit last year but unfortunately i just winged that batch from whatever i could find in the cupboard anything to prevent the use of cboy s favorite salt lick s habanero sauce to me it tastes like a mildly spicy salad dressing after all the main ingredient is vegetable oil you re better than that cboy dr pepper bbq sauce makes about 3 to 4 cups ½ stick butter 1 large onion diced 9 cloves garlic minced 12 ounces dr pepper 1 cup chipotle ketchup ¼ cup tomato paste ½ cup cider vinegar ¼ cup yellow ballpark mustard cup worcestershire sauce ½ packed cup dark brown sugar 1 to 2 tablespoons chimayó red chile powder 1 teaspoon ground black pepper 2 chicken bouillon cubes crushed sauté onion and garlic in butter until softened add dr pepper and reduce the liquid by about half of its volume reduce heat to a simmer add all of the other ingredients and simmer 20 minutes or so taste it you might want to stir in a little vinegar or salt you can also heat it up with gochujang chile sauce instead of newmex red chile if you want to go that route if you want it really smooth whompulate it with an immersible blender babe s pickled onions next up were the pickled onions another dish with no real recipe but a sacred icon to me i first came up with it under the direction of babe hardy back in my junior and high school days suzanne hardy and i grew up together and her family lived about 4 blocks from mine the sunday afternoon lunch at the hardy household was a tradition suzi s mom babe was an excellent cook and the meal was always superb she claimed to be part indian and could out cuss any sailor that ever lived suzanne s older brothers don and mike would always be there as well as suzi s dad harold the chit chat often revolved about don s capers from the night before and more than once coach darrell royal called babe to personally plead with her to get don to quit beating up various members of his longhorn football team darrell and babe were on a first name basis don had a rep as the baddest guy in austin and lifted weights all the time with terry todd famed conditioning coach and weight training author at night don ran with a bad but loveable crowd and tended to step out of line with regularity with running buddies like tank hands the notorious overton clan and uncle jimmy just to name a few don would always agree to babe s demands but would never comply we loved the stories and he would drag us with him to all sorts of nefarious activities all over town cockfights in the cedar breaks west of town not participating just there to meet someone high stakes card games seedy bars all over the bad parts of town transvestite shows at charlie s playhouse on the east side where they always made don check his pistol at the door he drove a sleeper vw bug with a blueprinted porsche engine in the back which was a blast to ride in everybody knew don and if his little sister and you were his side crew you never got static from anyone id s were never checked a sideward glance was never cast our way babe would turn in her grave is she knew that don used to get us that really killer vietnamese pot that the gis brought back home with them from nam it came pre rolled in little shorty cigarette packs and was a guaranteed giggle fest ahhhh park lane pre rolls the only good thing about the war in vietnam park lanes pictured in a rolling stone article from 1970 don of course dated the prettiest gal in north austin arnett olson a stunning beauty back then her little sister and brother went to school with us carla is known from her band the textones and her stellar rep as a music producer guitarist and singer songwriter bobby went off to italy to be a movie star and model and now does work in the marble industry but is sliding back into acting see tiramisu for two google tiramisu for two film and click on the youtube link for some reason the youtube link doesn t work when you cut and paste it tater and egg salad after babe taught me how i became the pickled onion whisperer making them every sunday pretty simple really a couple of hours before the meal mix together salt cracked black pepper sugar and white vinegar until you get a good balance of sweet sour with a little salt and spice on the back end sprinkle in some thyme and submerge a lot of sliced onion in the marinade at room temperature let sit eat and smile green salsa meets el molino the salsa recipe i made comes from my upcoming ebook old mex new mex and tex mex favorite recipes of regional mexico new mexico and texas fire roasted green chile salsa with tomatillo and avocado yields about 1 quart 1 pound tomatillos husked and rinsed 1 small onion peeled and quartered 6 cloves garlic peeled 4 to 6 jalapeño chiles to taste vegetable oil ½ teaspoon comino 1 teaspoons salt ½ cup packed cilantro leaves and stems 2 medium avocados halved and pitted flesh scooped out 2 teaspoons lime juice ¼ cup rich chicken stock 1 preheat the oven to 425 f 2 place the tomatillos onions garlic and jalapenos on a rimmed baking sheet lined with lightly oiled parchment or foil roast in the oven for 20 minutes flipping over while broiling until the exteriors are moderately charred or blistered and the insides are half cooked 3 remove the chile stems and core the tomatillos and then place the tomatillos onions jalapeños and garlic in a food processor pulse until almost smooth let the mixture cool to room temperature and add the cumin salt cilantro and avocado pulse until the avocado is pureed into the mixture 4 whisk in lime juice and chicken stock taste for salt and adjust seasonings if desired note for reduced piquancy cut the chiles in half after roasting and using the edge of a teaspoon scrape out and discard the seeds and inner ribs you can use any type of fresh chile to make this salsa it is wonderful made with hatch green chiles or with pequíns this stuff is green salsa crack you cannot stop eating it very tasty on some el molino totopos but a damn good way to ruin your appetite for the groaning board to follow the kevin o s texas caviar jill s avocado tapenade sausage stuffed bacon wrapped jalapeño platter 2 minutes after setting it down so the appetizer counter contain...