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Listen to Bridget and Carey on Mix 94.7 FM every Thursday around 4pm when some of Austin’s best chef’s and foodies give you the latest on what’s new and what’s still great on the Austin restaurant scene.
111 Lavaca St
Austin, TX 78701
Phone: (512) 474-1776
Indulgence reigns at this lavish downtown steakhouse. Accented with marble and mahogany, the opulent restaurant encompasses three dining rooms with a centralized fireplace. A quaint patio offers outdoor seating while the piano bar provides constant entertainment for the upscale diners and socializing clientele. The traditional American menu features only the finest in USDA prime steaks, cold-water lobster and fresh seafood, along with potatoes and vegetables or additions like fresh asparagus and mushrooms.
Asparagus Soup from III Forks
4 large yellow onions, dices
1 each carrot diced
5 stalks celery, diced
8 oz butter
2 bunches asparagus
2 tblspn thyme
1 tblspn white pepper
2 each bay leaf
2 qts chicken stock
2 qts half & half
2 qts milk
1 tblspn Tabasco
½ cup flour
to taste salt & pepper
Melt butter in large stockpot. Sauté onions, carrots and celery until clear. Slowly pour in flour and stir (do not let the flour clump up). Add asparagus, thyme, white pepper, bay leaf and chicken stock. Simmer until asparagus is tender. Combine with half- &-half and milk. Simmer for 15 minute. Puree soup and season with salt, pepper and Tabasco.
Garnish with asparagus tips and seasoned bread crumbs.
TWO HOT MAMAS SALSA HOLIDAY RECIPES
Spicy Green Bean Casserole
INGREDIENTS
1 cup chopped sweet red peppers
1 small onion, finely chopped
1-tablespoon butter or margarine
1 (10 ¾ oz) can condensed cream of celery soup, diluted with milk
½ Cup milk
1 Teaspoon Worcestershire sauce
2 (16 oz) packages frozen French style green beans
(4 oz) shredded cheddar cheese
½ Cup TWO HOT MAMAS SALSA ROJA
Method
Cook French-style green beans according to package, drain and set aside. In a skillet, sauté red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce; stir until smooth. Stir in beans. Transfer to ungreased 1 ½ quart-baking dish. Sprinkle with cheese. Bake, uncovered @ 350 degrees for 15 minutes or until heated through. Evenly pour TWO HOT MAMAS SALSA ROJA on top and serve. Yields: 6-8 servings
Turkey with Chile Verde
INGREDIENTS
4 pre-cooked turkey portions (each cut into 4 pieces)
1 jar TWO HOT MAMAS CHILE VERDE (hot or mild)
3 cups Monterrey Jack Cheese (shredded)
1 bunch fresh cilantro (finely chopped)
Method
Preheat oven to 375 degrees. Arrange turkey in large flameproof casserole. Pour TWO HOT MAMAS CHILE VERDE around and on the turkey. Cover and bake in the oven for 15 minutes. Uncover and sprinkle the Monterrey Jack Cheese over the entire dish and re-cover and bake for an additional 10 minutes.
Remove from the oven, uncover and transfer the turkey pieces on to a warm serving platter and spoon in the remaining sauce over the top. Garnish to liking with fresh cilantro and serve.
SERRANO HAM-WRAPPED SPANISH POTATOES WITH CREAMY CILANTRO SALSA
INGREDIENTS
2 Tablespoons Extra Virgin Olive Oil
1-Tablespoon butter
1-pound small new potatoes
½ pound Serrano Ham (thinly sliced)
1 small white onion (halved and sliced)
1 orange and red bell pepper (deseeded and sliced)
2 cups mild cheddar cheese (shredded)
1-teaspoon chili powder
1-teaspoon sea salt
1 cup TWO HOT MAMAS CREAMY CILANTRO SALSA DIP (hot or medium)
1 bunch fresh cilantro (finely chopped)
Method
Preheat oven to 400 degrees. Line bottom of large oven safe casserole with Extra Virgin Olive Oil. Wrap each potato in a slice of ham and arrange potatoes in casserole and add the butter, onion and bell peppers. Season with chili powder and sea salt. Cover and bake for 45 minutes or until potatoes are soft. Uncover and sprinkle the mild cheddar cheese over the whole dish. Recover and bake for an additional 10 minutes.
Remove from the oven, uncover and transfer all on to a warm serving platter. Drizzle TWO HOT MAMAS CREAMY CILANTRO SALSA DIP on top. Garnish to liking with fresh cilantro and serve.
Garnish with asparagus tips and seasoned bread crumbs.
Melt butter in large stockpot. Sauté onions, carrots and celery until clear. Slowly pour in flour and stir (do not let the flour clump up). Add asparagus, thyme, white pepper, bay leaf and chicken stock. Simmer until asparagus is tender. Combine with half- &-half and milk. Simmer for 15 minute. Puree soup and season with salt, pepper and Tabasco.
Garnish with asparagus tips and seasoned bread crumbs.
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