Justine's Mussels & Parsley Garlic Fries

Justine's, a perpetually buzzing little French restaurant tucked between a bunch of non-descript East Austin warehouses, is our go-to spot. It's our birthday spot, our trying-to-impress-an-out-of-towner spot, our the-weather's-really-nice-let's-go-sit-outside-and-have-some-wine-and-pate spot, our date spot... really our favorite place for just about everything. You can always count of perfect steaks, garlicky escargot, crisp veggies & cheap house wine. Their menu is simple but impossible to argue with; there's something to please everyone.

Typically our order goes down something like this: red wine, escargot, charcuterie plate & an order of steak frite. Last time we stopped in a friend shook things up & ordered mussels. Of course we each snagged a bite & have been dreaming about the buttery, salty gems ever since. So, unable to get them out of my head, I decided to try my own version at home last night. After dinner the hubbs proclaimed on facebook: "Delicious mussels and fries, Justine's style via my wife continuing to be amazing." So I guess they weren't half bad.

Justine's Mussels with Parsley Garlic Fries , for 2

1 lb. mussels, washed & de-bearded

1 c. chicken stock

1 c. dry white wine

a few saffron threads

3 cloves garlic, minced

3 cloves garlic, sliced

1 shallot, sliced

2 tbsp. olive oil divided

1 tbsp. sage, minced & divided

1 tbsp. parsley, minced & divided

1 package frozen french fries (I like Alexia Yukon Gold Julienne Fries)

salt to taste

Preheat the oven according to french fry package directions (probably about 400F). Toss the fries in half of the olive oil, half of the sage, half of the parsley, the minced garlic & a bit of salt. Cook according to package directions (about 25 minutes usually).

While the fries cook, heat the remaining olive oil in a dutch oven. Saute the shallot & sliced garlic with a pinch of salt until fragrant. Add half of the remaining sage & parsley. Add the stock, wine & saffron. Bring the broth up to a simmer. Check the mussels for any that are partially open & discard them. All of your mussels should be tightly closed. Toss the mussels in the broth & simmer covered for about 8 - 10 minutes or until the mussels open up. Serve them in the broth & sprinkle with the remaining sage & parsley. Serve the fries on the side. Try dunking them in the broth, it's delicious!

Chili Seared Snapper with Jicama, Mango & Mint Salad

In my time away from home, two years to be exact, a crush of new restaurants have popped up. Classic French bistros, little cafés, Argentinean steak houses, oh-so-chic sushi spots, & food trucks galore. Needless to say, I've been plowing through these places as quickly as my wallet will allow. Lots of yummy stuff has stuck with me, bacon, avocado & re-fried bean tacos, beet home-fries, juicy pork buns, perfectly seared scallops, & an insane piece of snapper. Foie Gras Snapper seared in Lobster Oil to be exact. A rare appearance at a new-to-me, but well loved haunt, Buenos Aires Café this snapper, paired perfectly with a jicama & mango salad, has been taunting me all week. Foie Gras & lobster oil may be a bit decadent for a run of the mill weeknight dinner, but swap them out for a dash of truffle & chili oil & you've got yourself a tasty piece of snapper. Team it up with re-fried black beans* & a cool jicama & mango salad for a quick simple supper.

Chili Seared Snapper, for 2

1 1lb. red snapper fillet, skin on

1 tbsp. olive oil

1 tsp. truffle oil, divided

1 tsp. chili oil, divided

1/2 tsp. Old Bay seasoning, more to taste

1/2 tsp. All Purpose Greek Seasoning*

salt to taste

pepper to taste

Rub the fillet in half of the truffle & chili oils then rub it in Old Bay, Greek seasoning, salt and pepper. Heat the remaining oil along with the olive oil in a cast iron skillet. Sear the fillet for 3 - 4 minutes on each side or until white & flaky.

Jicama, Mango & Mint Salad, for 2

1 small jicama, peeled & sliced thinly

1 mango, cubed

2 - 4 tbsp. fresh mint, chopped

2 - 4 tbsp. cilantro, chopped

1 lime, juiced

1 - 2 tbsp. olive oil

salt to taste

Half the jicama & peel it. I find it easiest to set the halves face down & run a sharp knife down the sides until all the skin is gone. You loose a little more jicama flesh this way, but it's much faster than trying to peel it with a vegetable peeler. Once peeled, slice the jicama thinly. Set aside in a bowl. Peel & cube the mango. Toss in the bowl with jicama. Throw in the remaining ingredients & toss. Serve chilled or at room temperature.

*For quick but tasty re-fried black beans toss in a chopped poblano pepper & a minced clove of garlic with a can of re-fried black beans. A dash of cumin doesn't hurt either.

Cioppino-Style Roasted Crab

Ouch. Typing kind of hurts. My left middle finger is all wrapped up & looks like a cocoon. Sadly, no butterfly type business going on under there, just 5 little stitches trying to hold my finger together. Let's just say in the battle between cheese knives & fingers, cheese knives come out unscathed. Every time.

What does my story of woe have to do with this yummy crab? Not much honestly. I just knew that I needed something special to heal my wounds, so to speak, & buttery, roasted crab seemed to be the right medicine.

Cioppino-Style Roasted Crab, for 4
adapted from bon appetite
1/4 c. olive oil
1 medium onion, chopped
6 large garlic cloves, minced
1 c. dry white wine
2 c. bottled clam juice
1 15 oz. cans diced tomatoes (in juice)
1 c. water
1 tsp. smoked paprika
1/2 tsp. dry oregano
pinch old bay seasoning
pinch white pepper
2 bay leaves
1/2 c. fresh Italian parsley, chopped
1 tsp. red pepper flakes
salt to taste
2 2 lb. cooked Dungeness crabs or 2 lbs. Alaska king crab legs (I used the latter)

Preheat the oven to 400F. Heat the oil in a large, deep oven proof dutch oven. Add onion & garlic & cook until soft, about 5 minutes. Season the onions with the old bay, oregano, white pepper, red pepper flakes & smoked paprika. Add wine; increase the heat to high & boil for 2 minutes. Add clam juice, tomatoes & their juice, 1 c. water, bay leaves, & parsley. Bring to a boil then season to taste with salt.

Reduce heat & simmer for 15 minutes. Add crab pieces; nestle into sauce. Transfer dutch oven, covered, into the oven & roast until the crab is heated through, 15 to 20 minutes. At this point, you can take out the crab legs/crab, crack the meat out, & return it to the tomato "soup" or simply severe it in the shell & crack as you eat. Serve the crab in bowls with crusty bread, rice or even pasta.

* A special note of thanks to my ever patient sous chef, Ray. With a heavily bandaged digit it's pretty tough to do things like crack crab legs or do the dishes!!

One year ago: Coq au Vin & Roasted Tomato Bisque

Sesame Snapper with Caper Remoulade & Dijon Green Beans

We're sitting on top of a messy shag run. Surrounded by books. Really too many books for such a tiny place. But I guess you can't expect much else when you're in the fog of grad school. Mess or not, we're saddled up to the coffee table sitting Indian style on the floor making the most of it. Eating crunchy fish, cheesy eggs, eggplant stir-fry, delivery pizza, lots of pizza, salads with capers, chili.

This has been the last two months. Many meals seemed unremarkable, so I kept them to myself. Well, myself & Ray, but he's a good sport. In the thick of it a nice dinner or two eked out. Things like: Parmesan Polenta with Egg & Roasted Mushrooms or Lamb Chops with Salsa Verde & Sauteed Eggplant. The Vanilla Bean & Butternut Squash Risotto was particularly good. Right now though, it's Sesame Snapper with Dijon Green Beans. These green beans, man, they're something.


Sesame Snapper with Caper Remoulade & Dijon Green Beans, for two
2 skinless red snapper fillets
1/4 c. toasted sesame seeds
1/4 c. seasoned bread crumbs
1/4 c. mayonaise
2 tbsp. spicy brown mustard
2 tsp. rice wine vinegar
1 tbsp. capers
1/4 lbs. green beans
1 shallot minced
3 tbsp. dijon mustard
3 tbsp. olive oil, devided
1 tsp. rice wine vinegar
salt to taste
pepper to taste

Heat a non-stick pan over medium heat & give the sesame seeds a swirl or two to toast them, about 3 minutes. Set the sesame seeds aside then, add a glug of olive oil & let it warm. Meanwhile, salt & pepper the fish. Toss the bread crumbs & sesame seeds together with a little more salt & pepper. Press the mixture frimly into the fish. Add the fish to the pan & brown, about 4 minutes on each side.


Meanwhile, blanche the green beans in boiling water, about 3 minutes. Drain & set aside. While the fish finishes cooking & the green beans cool, make the dressings. For the caper remoulade, combine the mayo, brown mustard, rice wine vinegar, capers, salt & pepper. For the dijon sauce (for the green beans), combine the dijon, remaining olive oil, shallot, rice wine vinegar, salt & pepper.

Toss the green beans in the dijon dressing & spoon a bit of the caper remoulade over the fish (or serve it on the side, your call).

Guest Post: Caviar and Crème Fraîche Omelet

Last week Shane, a fellow Tex-pat, artist, & all around great guy, was in a celebrating mood. Our movie night compadre decided on a whim that he would take a turn making dinner. Maybe it was the whiff of fall in the air. Maybe it was the beginning of the end (of grad school). Maybe it was being one year closer to Texas (fingers crossed). Whatever it was, it was delicious. He was nice enough to share his recipe with me & I couldn't resist passing it on to you. Here's what Shane had to say about our treat of a dinner:

As a poor grad student I'm not one to make a habit out of eating extravagant foods like caviar or truffles, but (and there's always a "but" with me) when there's an opportunity or excuse I'll take it. The excuse: Going into our final year of grad school it is now the beginning of the end, just cause for celebration. The company: The always pleasant and delightful fellow Tex-pats, Laura and Raymond Uhlir. The dinner: Caviar and Crème Fraîche Omelets with Roasted Asparagus. Cooking dinner for the Cook can be intimidating, but this recipe turned out well. The eggs with dill form a solid neutral base while the sour taste and velvety texture of the crème fraîche pair well with the crisp, sweet flavor of the roe. Remember, don't be tight with the caviar, a 50g or 2 oz jar should be split between two people. If you're new to caviar I recommend something mild and affordable like Golden Whitefish Roe. Also, I made the mistake of pairing our dinner with a bottle of champagne. This meal is all about the caviar and whatever drink you serve with the dish should not compete. I recommend a good, dry mid-shelf bottle of vodka like Stolichnaya.

Or, if you're so inclined, Absolute on ice.



Caviar and Crème Fraîche Omelet, for 1
3 large eggs
2 tbsp. milk
1 tsp. freshly chopped dill
Pinch sea salt and freshly ground black pepper
1 tbsp. unsalted butter
1 oz Golden Whitefish Roe (or whichever caviar you'd prefer)
1/4 c. of crème fraîche

Combine the eggs, milk, dill, salt, and pepper in a bowl and whisk. Heat a pan over the stove at medium high and melt the butter. Add egg mixture and make your omelet.
Fold the omelet, top with crème fraîche and caviar. Serve with roasted asparagus, a green salad, or both if you're so inclined. Enjoy!

Fall Travels

I've been in Washington DC frantically installing Ray's show, bar hopping, hanging out with the boys & generally enjoying life this past week. The opening went off without a hitch but prepping for an entire show proved to be a bit more time consuming than either of us anticipated. We knew it would take a bit of time but not all of it. Despite our packed schedule we managed to squeeze in house-made noodles in Chinatown & a late lunch at the incomparable Hank's Oyster Bar.


Oysters can certainly be had on the Gold Coast, but nothing can beat a good Atlantic half-shell. Buttery potato rolls, crisp crab cakes & killer Bloody Marys with pals always wipe away the tension of a frantic week. The beautiful late summer afternoon didn't hurt either.

Now that we've gotten the show up & classes are back in full swing all we have left on our overloaded fall schedule is a cross town move. So, if I make it though this week alive, posting should resume as usual. Stick with me readers!

Simple Supper: Jalapeño Citrus Salmon

Admittedly, between summer goings on cooking can slip by the wayside. I've found it tough to stay committed to meal making every evening. There are taco stands to pillage, burgers to devour, beaches to plunder, concerts to attend, beers to sip ... you get the picture. So, next time you find yourself drawn out of the kitchen by summer's many distractions give this quick, light recipe a try. Bright grapefruit & sharp jalapeño dress up an everyday piece of salmon & it doesn't weigh you down. Not to mention, you'll have it done in less time than it takes you to wait in line for those irresistible tacos.

Jalapeño Citrus Salmon, for 2

2 6 - 8 oz. red river salmon fillets

1 grapefruit, sliced thinly

1 - 2 tbsp. pickled jalapeño slices (depending on how spicy you like it)

2 cloves garlic, minced

1 tbsp. olive oil

salt to taste

pepper to taste

1 c. orzo

1 c. baby spinach

Preheat the oven for 375F & line a baking dish with foil. In a separate pot, bring water to boil for the orzo. Salt & pepper the salmon on both sides & drizzle with olive oil. Sprinkle with garlic & top with grapefruit slices & jalapeño rings. Bake for 10 minutes or until the fish is opaque & cooked through.

While the fish bakes, boil the orzo (about 7 - 8 minutes). Drain & toss with spinach, salt, pepper & a bit of olive oil.

Serve the fish over a bed of orzo & spinach.

Kitchen to table time: 25 minutes

Simple Supper: Seared Ahi Salad over a Sprouted Grain Roll

I wish I was eating this right now. Again. It was that good. Admittedly, I do have a thing for seared Ahi tuna. I think it's the part of me that has a closeted soft spot for too-fancy-for-their-own-good restaurants, elaborate cocktails, less than functional furniture,  just short of plausible television dramas, triple lattes, & all other things that are just a tad absurd. A tad over the top. You know, just a bit too much. Every now & then a bit too much is just right. That's not to say that seared Ahi is over the top ... but it kind of is. It's crisp, warm & a bit smokey. It's clean, raw & a bit fresh. It's really kind of perfect. 

Seared Ahi Salad, for two

10 - 12 oz. sushi grade ahi tuna

1 ripe avocado, cubed

1/2 c. spicy sprouts (such as radish & clover)

1 1/2 c. baby spinach

salt to taste

pepper to taste

1 tbsp. soy sauce

*1 sprouted grain roll, halved

For the dressing:

2 scallions (whites & greens), minced

2 tbsp. soy sauce

1 tsp. sesame oil

1 tbsp. rice wine vinegar

1/4 - 1/2 tsp. chili paste (depending on your heat tolerance) 

1/2 tbsp. sesame seeds

1/4 tsp. fish sauce

salt to taste

pepper to taste

Heat a grill pan over medium-high heat. Season the fish on both sides with salt, pepper & soy sauce. Grill for about 2 minutes on each side. The middle should still be quite pink. A pink color should show though on the sides. Set aside to rest before cutting. 

*If you decide to serve this over a roll (I actually used the flat half of a sprouted grain bagel & it was delicious, but any hearty bread will do), grill it while the pan is still hot & set aside.

In a medium bowl, whisk together the dressing ingredients. Add the avocado. Slice the tuna in 1" - 1 1/2" chunks. Add the tuna to the avocado & dressing. Toss together. Let marinate for a moment or two while preparing the rest of the meal. Make a bed of baby spinach (if you're using a roll, drizzle it with a bit of the dressing then top it with spinach). Top the spinach with the tuna/avocado mixture. Top that with spicy sprouts. Drizzle with the remaining dressing. Marvel at your yummy meal!

Kitchen to table time: 20 - 25 minutes.

Simple Supper: Baked Copper River Salmon with Parsley Pesto

Ray & his twin brother Eric hate fish, so when I get a fish recommendation from one of them I really listen. Over dinner a few weeks ago Eric mentioned Copper River Salmon & how much he, to his surprise, enjoyed it. So, when I spotted some in the market I decided to give it a try. Not terribly different from other salmon varieties, this fish has a delicate texture & a fantastically vibrant red color. It tastes a little less "fishy" than other salmon & a bit more buttery. Paired with fresh bright green pesto this salmon really pops -- not to mention cooks up in under 30 minutes!

Baked Copper River Salmon with Parsley Pesto, for two

2 6 - 8 oz. copper river salmon fillets
1 tbsp. olive oil
1 lemon, juiced
salt to taste
pepper to taste

Parsley Pesto, makes about 2 cups
2 c. flat leaf parsley, stemmed
3/4 c. olive oil
1/4 c. walnuts
1/4 c. pine nuts, toasted
1/2 c. parmesan cheese, grated
3 cloves garlic
salt to taste
pepper to taste

Preheat the oven to 350F. Line a baking dish with foil & drizzle with a bit of olive oil. Rub the fillets with salt, pepper, olive oil & lemon juice. Bake the fish for 10 - 12 minutes, or until the fish is opaque.

While the fish is baking, combine all pesto ingredients except the olive oil in a food processor & pulse. Once combined, slowly drizzle in the olive oil while pulsing.

Once the fish is cooked through, top with a few spoonfuls of pesto. Reserve the remaining pesto for later dinners (try it with pasta, chicken, crostinis, etc.).

Kitchen to table time: 25 minutes