In the mean time, remember that Austin Restaurant Week is September 19-22 and September 26 – 29. Look for a post from me in the next couple of weeks highlighting the best values and most interesting menus among the participating restaurants. Given the great value the restaurant week represents, many venues fill up quickly, so if you’ve already found a must-taste menu, make your reservations sooner rather than later.

Be Spontaneous – This Week’s Events

• August 30: Hatch Chile Quick Fire Challenge – Parkside chef Shawn Cirkiel is facing off against Larry Guilbeau in an Iron Chef-style, with Hatch chilies as the main ingredient. They’ll each bring their own personal style to the mixing of green chilies with chicken thighs, shrimp, and watermelon. Not only will you get to enjoy the fruits of their competition, but you’ll learn new techniques to use in your own kitchen. $50/person. Central Market Cooking School. 6:30 pm – 9:00 pm. Reserve online.
• August 30: Brad Sorenson Fan Appreciation Night – ASTI cook Brad Sorenson did a valiant job of making his way through several weeks of the Next Food Network Start competition. And even though he didn’t win, we’re still proud of our hometown contestant. On Monday night he will be whipping up a collection of specials at ASTI including spinach and arugula salad with gorgonzola vinaigrette, pancetta-wrapped chicken with risotto, and a favorite pizza. 5% of the proceeds from the sales of Brad’s dishes will be donated the American Cancer Society. Be sure to stop by to congratulate Brad and taste his inspired creations.
• September 2: Aunt Pearl’s Hatch Chile Fiesta – Aunt Pearl’s cooking classes at Central Market aren’t like any other cooking class you’ve ever attended. Full of tasty food and non-stop hilarity, they offer dinner and a show in a whole new format. In this class Aunt Pearl takes on local favorite Hatch Chilies, and she’ll use them in biscuits, soup, enchiladas, and more. The class is almost full, so make your reservation quickly if you want to partake in the comedy and the food. $50/person. Central Market Cooking School. 6:30 pm – 9:00 pm. Reserve online.
• September 2: Cooking with Tequila – Twin Liquors and Barbeques Galore are teaming up to teach you how to cook with spirits. Enjoy the shiny new cooking school at Barbeques Galore in Bee Caves and special guest Pepe Zavada, owner of Z Tequila, while you learn to make grilled romain salad with tequila dressing, shrimp in tequila lime cream sauce, flank steak with tequila BBQ sauce, and tequila rose bread pudding. $50/person. Barbeques Galore. 6:00 pm. Reserve online.
• September 2: Date Night Mexican Fiesta Cooking Class – I love the date night cooking classes at Whole Foods Whole Foods because they are such a great alternative to a typical date night. You enjoy time together as a couple, enjoy a great meal, and lean a few new kitchen skills you can use in your home kitchen long after the class is over. During this class you’ll make grilled corn, shrimp-stuffed poblanos, rice pilaf, and curros. $145/couple. 6:30 pm. Reserve online.
• September 3: Entertaining with Bacon – Everything’s better with bacon, and the nice folks at Barbeques Galore are devoting an entire class to the myriad ways you can use bacon in party food. You’ll learn how to wrap quail in bacon, stuff a pork loin with sausage and then wrap it in bacon, and even how to make candied bacon ice cream. It promises to be piggy good time for everyone. $50/person. Barbeques Galore. 6:00 pm. Reserve online.
• September 3: Great Names, Great Values Wine Tasting – Today’s economic environment has generated some great values among some of the best names in the world of wine. Mirabelle chef and wine connoisseur Michael Vilm has challenged his friends to find the best labels that, for a short time at least, have excellent pricing for the consumer. All 10 of the wines on the tasting menu have scored between 90 and 92 by various publications including Wine Spectator and Robert Parker. This fun tasting is a great way to begin Labor Day holiday weekend and is offered at a very attractive price point. $25/person. Mirabelle. 6:30 pm. Call 512.346.7900 to reserve.

Eat Well, Do Good

• September 9: Smile Never Fades Gala – Professional photographer and author Bill Bastas lost his wife to breast cancer in 2006. During a meeting with the director of the Austin affiliate of the Susan G. Komen Foundation that the idea of his first book, The Smile Never Fades, was born. The Smile Never Fades’ fourth annual gala, “A Night on the Town” will take place September 9th at the Long Center beginning at 6 pm. The gala benefits the Breast Cancer Resource Centers of Austin (BCRC), an organization that provides a caring network of breast cancer survivors to answer questions and provide support to the newly diagnosed. The name of the gala is inspired by the realization Bill came to when viewing snapshots of his wife through the years, from her childhood to adulthood: “I noticed that one thing was the same in all of her pictures, her beautiful smile. From the time she was a child until the time I lost her, her smile never faded and we want that spirit to live on through this event and the funds we raise for the BCRC.” The event will be catered by Sterling Affairs Catering and Events and will feature an extensive menu including highlights such as seared duck breast, beef tenderloin, mini baked potato grill and miniature desserts. Most importantly, some of the ladies featured in the Smile Never Fades book and listen to their amazing stories. $65/person or $100/couple. The Long Center. $6:00 pm – 10:00 pm. Purchase tickets online.

Plan Ahead – Events in the Next Three Weeks

• September 8: Wine 101, Twin Liquors Galleria and Twin Liquors Hancock; free; 6:30 pm
• September 9: Healthy Tailgating, Whole Foods; $45/person; 6:30 pm
• September 9: Zhi Tea End Of Summer Bash, Zhi Tea Gallery; free; 6:00 pm
• September 10: Texas Tailgating, Central Market; $60/person; 6:30 pm
• September 11: Austin Food Journal Serious Pizza Class, $75/person; 1:00 pm
• September 13: Celebration of the Bicentennial and Centennial of Mexico, Long Center; $250/person; 6:00 pm
• September 14 and 15: Texas Olive Ranch Harvest and Gold Crush, Carrizo Springs; Free; all day
• September 15: A Journey with Food and Wine, Central Market Cooking School; $65/person; 6:30 pm
• September 18: Whole Foods 30^th Birthday Celebration, Whole Foods N. Lamar; Free; 12:00 pm – 5:00 pm
• September 19: Hudson’s on the Bend Cooking class, Jeff Blank’s Home; $135/person; 11:00 am; call 512.689.0133 or email at scourington@austin.rr.com for more information.
• September 21: Caymus Interactive Wine Dinner, Flemmings; $125/person; 6:30 pm;
• September 25: 2^nd Annual Lucha Libre Wrestling Event, $45/person; 8:00 pm

I often think that meatballs as an appetizer are under-appreciated. You can do so many interesting things with ground meat and fun ingredients all packed into a little ball that people can spear with a toothpick or even grab with their fingers when no one is looking. Sure, meatballs are great for spaghetti and as sandwich filling, but I encourage you to let them have a place on your next appetizer tray or buffet table. For these particular meatballs, I’ve combined one of my favorite lean ground meats – buffalo – and Hatch green chilies to create a spicy and warm one-bite package that is sure to please any crowd. I know I’m a broken record when I extol the virtues of bison, but it really is such a great meat. It’s lower in fat and higher in protein than ground beef and it’s almost always raised in a sustainable way, so it’s a responsible choice as well. When paired with the green chilies, you have a salute some of the best ingredients the Southwest US has to offer.

As I was considering what to serve alongside these meatballs, I was reminded of meatballs in a grape jelly and chili sauce my mom made for parties in the 70s and 80s. The sweet and savory combination in that dish is what made it popular, and as I thought about how to update the concept I decided pomegranate juice would be a good modernization to the flavor combination. Pomegranate juice is also good for us, unlike grape jelly, so it fits nicely with the healthy bison.

Next time you have a party, set out a bowl of these little wonders and watch them disappear before your very eyes.

Recipe: Green Chile Meatballs with Pomegranate Dipping Sauce

Details

• Difficulty: Easy
  
• Makes: About 45 meatballs and 1 c. sauce
  
• Prep Time: 20 minutes
  
• Cook Time: 20 minutes
  

Ingredients

• Cooking spray
• 1 lb. ground bison
• 1/4 c. grated onion
• 4 oz. green chilies
• 1/4 c. panko
• 1 large egg
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. dried Mexican oregano
• 1/2 tsp. salt
• 2 c. pomegranate juice
• 1/4 c. honey
• 3 Tbsp. balsamic vinegar
• 1 chipotle in adobo sauce, minced

Instructions

1. Preheat the oven to 400 degrees.
2. Line a rimmed baking sheet with aluminum foil (for easy clean up) and place a baking rack on top of it. Spray the baking rack with cooking spray and set aside.
3. Add the bison, onion, chilies, panko, egg, cumin, coriander, oregano, and salt to a medium mixing bowl. Use your hands to gently mix the ingredients together.
4. Divide the mixture into 1 Tbsp. portions and roll gently to form meatballs.
5. Place the meatballs 1 inch apart on the baking rack and cook at 400 degrees for about 20 minutes or until the internal temperature of the meat reaches 150 degrees.
6. While the meatballs are cooking, combine the pomegranate juice, honey, and balsamic vinegar in a small sauce pan. Bring to a boil over medium-high heat.
7. Reduce the heat to medium and boil gently for about 15 minutes until reduced by half, whisking occasionally. Stir the minced chipotle into the reduced sauce and serve with the cooked meatballs.

Recipe for Success

• Be gentle with the meatball mixture and don’t over-work it. The meat will get tough if you man-handle it too much.
• I use a 1 Tbsp. scoop to simplify the meatball production process.
• If you find the meat mixture is sticky, use damp hands to make rolling easier.
• You can absolutely make these with any other combination of ground meat that you’d like. Pork goes particularly well with green chilies and goodl ol’ ground sirloin would work as well. Because the recipe includes binders like eggs and panko, you can use leaner ground meet to keep the fat under control.
• You can mix and form the meatballs up to four months in advance and freeze them uncooked. To keep them from sticking together in the freezer, spread them out on a rimmed baking sheet and freeze until solid. Place them in a heavy-duty ziptop bag and store in the freezer. When you’re ready to cook the meatballs, prepare the baking sheet with foil and the sprayed baking rack as in step 2, then place the frozen meatballs 1 inch apart on the rack. Spray the meatballs with cooking spray and cover with plastic wrap. Let the meatballs thaw in the refrigerator for 8-12 hours or overnight. Remove the plastic wrap and cook as directed in step 5.
• This mixture makes a mean burger as well. Be sure to spray the patties with cooking spray before you put them on a grill or griddle because the mixture is a bit on the wet side and will stick. I’m pretty sure it would make a great meatloaf too. You could even use the pomegranate sauce as a glaze.

Hatch Chilies Roasting - Courtesy of Central Market

I don’t know about y’all, but I’m hoping and praying that the weatherman’s promises that our 100+ degree days are over are true. I’m about done with this crazy heat. And speaking of heat, the Hatch chile festivities about town are in full swing, so I hope you’ve found a way (or two or three) to take advantage of our local passion for the green veggie grown in a small town in New Mexico. And as we look forward to September, there are some great things in store for Austin Food Lovers:

• Austin Restaurant Week is scheduled for September 19 – 22 and September 26 – 29. This is the best way I know to expand your local restaurant horizons and maybe add a new spot or two to your favorites list.
• Hudson’s on the Bend is featuring an all-local Hill Country Tasting Menu. Chefs Jeff Blank and Kelly Casey were inspired tasting by ingredients are from our local farmers and ranchers when they created this menu and the ingredients are antibiotic and growth hormone free. Paired with Texas wine this is a great way to experience the best of Central Texas ingredients on a plate.
• Flemming’s is debuting a new Flemming’s 100 wine list complete with tastings. Each Thursday in September you can taste 20 of the wines on the list for just $25 while you enjoy light hors d’oeuvres. This is a budget-friendly and fun way to discover a bevy of new wines.

But before we rush headlong into September, August still has a few more days and events to hold our attention. This week you can look forward to a nice selection of tastings, wine dinners, and cooking classes, all designed to offer you new experiences and expand your horizons.

Be Spontaneous – This Week’s Events

• August 25: Mazzei Family Italian Wine Dinner – The next Italian wine dinner at Mirabelle features their good friend and femme fatale wine-pro extraordinaire, Chris Berry. Mazzei is the Italian vintner family, most famous in the USA for wealthy industrialist, Phillipe Mazzei, being a life-long friend of America’s founding father and very 1st wine enthusiast, Thomas Jefferson. Mazzei and Jefferson planted 400 acres of vineyards next to Monticello in Virginia, which remains to this day one of the best vineyards on the East Coast. The Mazzei family’s wines are beautiful examples of the movement in Italy, especially in Tuscany, of long established estates returning to their more traditional stylings of wine after 25 years of flirting with blended Italian varietals made more like Bordeaux and California Cabernet Sauvignon. Chef Michael will pair their wines with a special dinner featuring monk fish, pork tenderloin, strip steak, and more. $65/person. 7:00 pm. Mirabelle. Call 512.346.7900 to reserve.
• August 26: Heritage Pork Dinner Featuring the Kocureks – Pork that comes from living outdoors eats grasses and nuts, grows to a delicious plumpness, and is neither white nor dry. During this five-course dinner prepared by local expert Larry Kocurek you’ll be able to taste the goodness of a heritage pig and enjoy the company of fellow food lovers. The menu features pork belly confit croquettes, fennel and orange sausage, wild boar loin, and more. The dinner is BYOB so you can bring along your favorite adult beverage. $75/person. 6:30 pm. Swoop House. E-mail into@2dine4.com to reserve
• August 26: Hatch Chiles and Vegetarian Global Cuisine Cooking Class – The unique flavor profile of Hatch chilies makes them a great addition to international recipes. Join Indian vegetarian cooking expert Chaya Rao as she makes Hatch chile cheese enchiladas, Hatch chile salan with cumin basmati rice, Hatch chile peanut sauce with tofu satay, and Hatch chile pesto with penne pasta. $45/person. 6:30 pm. Whole Foods Culinary Center. Reserve online.
• August 27: Upscale Burgers Cooking Class – Given that it’s great grilling weather for 10 or 11 months of the year here in Austin, it’s probably a good idea to have a few different burger recipes up your sleeve. In this cooking class you’ll learn how to make burgers from elk and lamb as well as how to spice up a typical beef burger with Chorizo. Hosted at the Barbeques Galore in Lakeway’s swanky new cooking studio, you’ll enjoy a tasty dinner while you learn to make these burgers at home. $40/person. 6:00 pm. Barbeques Galore. Reserve online.
• August 28-29 & September 4-5: 14^th Annual Becker Vineyards Grape Stomp – If you’ve ever wanted to plant your tootsies in a barrel of grapes and stomp them into the beginnings of wine, now is your chance. Becker Vineyards is turning the annual grape harvest into a giant festival complete with concessions, picnics, and souvenirs. Take the whole family out for a trip to the Hill Country. Free. Saturdays 10 am – 6pm and Sundays 12:00 pm – 6:00 pm.
• August 28: Gentleman Jack Engraving & Tasting – If you’re a fan of Jack Daniels, or you love someone who is, take this unique opportunity to taste Gentleman Jack and get your bottle engraved. Free. Twin Liquors Galleria. 4:30 pm
• August 28: Time-Life Cookbook Series Tasting – Michael Vilim grew up cooking out of the Time Life cookbook series. The best food writers in the English language wrote these encyclopedias of regional cooking in the 50’s and 60’s while living abroad in their adopted homes. During this tasting StrEAT will feature recipes by Santha Rama Rau Matte, who wrote the Indian edition of the series. You’ll taste ten different dishes paired with specially selected wines. $25/person. 6:30 pm. StrEAT. Call 512.628.0288 to reserve.

Eat Well, Do Good

• September 9: Smile Never Fades Gala – Professional photographer and author Bill Bastas lost his wife to breast cancer in 2006. During a meeting with the director of the Austin affiliate of the Susan G. Komen Foundation that the idea of his first book, The Smile Never Fades, was born. The Smile Never Fades’ fourth annual gala, “A Night on the Town” will take place September 9th at the Long Center beginning at 6 pm. The gala benefits the Breast Cancer Resource Centers of Austin (BCRC), an organization that provides a caring network of breast cancer survivors to answer questions and provide support to the newly diagnosed. The name of the gala is inspired by the realization Bill came to when viewing snapshots of his wife through the years, from her childhood to adulthood: “I noticed that one thing was the same in all of her pictures, her beautiful smile. From the time she was a child until the time I lost her, her smile never faded and we want that spirit to live on through this event and the funds we raise for the BCRC.” The event will be catered by Sterling Affairs Catering and Events and will feature an extensive menu including highlights such as seared duck breast, beef tenderloin, mini baked potato grill and miniature desserts. Most importantly, some of the ladies featured in the Smile Never Fades book and listen to their amazing stories. $65/person or $100/couple. The Long Center. $6:00 pm – 10:00 pm. Purchase tickets online.

Plan Ahead – Events in the Next Three Weeks

• August 30: Hatch Chile Quick Fire Challenge, Central Market; $50/person; 6:30 pm
• September 2: Aunt Pearl’s Hatch Chile Fiesta, Central Market; $50/person; 6:30 pm
• September 2: Cooking with Tequila, Barbeques Galore; $50/person; 6:00 pm
• September 2: Date Night Mexican Fiesta Cooking Class, Whole Foods; $145/couple; 6:30 pm
• September 3: Entertaining with Bacon, Barbeques Galore; $50/person; 6:00 pm
• September 9: Healthy Tailgating, Whole Foods; $45/person; 6:30 pm
• September 10: Texas Tailgating, Central Market; $60/person; 6:30 pm
• September 11: Austin Food Journal Serious Pizza Class, $75/person; 1:00 pm
• September 13: Celebration of the Bicentennial and Centennial of Mexico, Long Center; $250/person; 6:00 pm
• September 14 and 15: Texas Olive Ranch Harvest and Gold Crush, Carrizo Springs; Free; all day
• September 18: Whole Foods 30^th Birthday Celebration, Whole Foods N. Lamar; Free; 12:00 pm – 5:00 pm
• September 19: Hudson’s on the Bend Cooking class, Jeff Blank’s Home; $135/person; 11:00 am; call 512.689.0133 or email at scourington@austin.rr.com for more information.

Having grown up not too far from Hatch, I can tell you that chilies from Hatch have their own terroir that’s unmatched by any other. If you don’t want to take my word for how special Hatch chilies are, take a gander at this taste test performed by the Statesman’s Addie Broyles. The bottom line is Hatch chilies aren’t your run of the mill green chilies, and we’re lucky enough to have a local passion for them that can’t be matched outside of Hatch, NM itself. In the coming month you’ll have ample opportunity to enjoy these wonderful chilies and I’ve put this post together to help you make the most of them.

I’ll be competing in the Whole Foods #ATXFoodFight project August 24 – August 30 during which I’ll pit a new green chile recipe against the best recipes of other Austin chile lovers. The winner is determined by the number of “retweets” on Twitter, so be on the lookout for my shameless pleas for votes on Twitter very soon.

The big three celebrations in town include:

• 

  A look inside a Hatch chile - Courtesy of Central Market

  August 18-31: Central Market’s 15^th Anniversary Hatch Chile Festival – In what is certainly the biggest celebration of Hatch Chile, Central Market devotes two full weeks to all things green chile. Their stores will be roasting tons of chilies and they will feature specialty prepared foods that make the most of this wonderful ingredient. It’s not really possible to take the celebration in during just one visit, so I’d suggest stopping by three or four times at least to truly experience it.

• August 28: Whole Foods Fired Up for Hatch Chile event—Whole Foods is joining in the Hatch Chile fun with a day of celebration in their flagship store. They will feature special chile dishes at all of the stations around the store and other related goodies.
• August 30 – September 19: Chuy’s 22^nd Annual Green Chile Festival – The folks at Chuy’s have been honoring the green chile for more than two decades now, and they continue their tradition with two weeks of special dishes and drinks. They’ll serve tilapia, pork, and beef in green chile concoctions and you can buy their spicy Hatch chile sauce in bottles to take home with you and enjoy long after the festival is over.

To truly make the most of our city-wide obsession with the lovely green chilies from Hatch, I recommend doing as many of the following as you possibly can:

• 

  Hatch Chilies Roasting - Courtesy of Central Market

  Watch the chilies roast. One of my strongest childhood memories is of green chilies roasting in huge drums over gas flames outside the grocery stores in El Paso. There’s nothing quite like the smell of roasting chilies – so earthy and warm. When you visit your local Central Market store during their festival, be sure to take a few minutes to stop and smell the chilies. It’s an experience everyone should have at least once.

• Roast some chilies yourself. A chile’s skin isn’t particularly digestible and it doesn’t add much to flavor or texture, so most chile applications call for roasting them to remove the skin. If you’re going to cook with green chilies (or other kinds of peppers), it’s good to know how to roast them on your own. Gourmet Sleuth has a nice run down of the many different ways to roast a chile in the comfort of your own kitchen.
• Try a new recipe. The best way I know to experience the glory of green chile is to make as many different dishes with it as you can. Over on Fete & Feast I’ve been posting new green chile recipes all month, and Central Market has a lovely collection featuring recipes from their contest winners and cooking school chefs. You can also search your favorite recipe sites like My Recipes and Epicurious for recipes that feature poblano peppers and use green chilies in them instead.
• Sample a seasonal specialty. During their festival Central Market features a collection of chef prepared foods, bakery items, cheese, and gelato feturing Hach chilies, making it extra easy to try a new take on green chilies. Try a green chile meatloaf, Hatch pepper scones, freshly made green chile sausage, and more. Ask any partner or foodie at Central Market and they’ll tell you their favorite way to cook their special offerings.
• Take a cooking class. Both Central Market and Whole Foods are featuring classes that will make it easier to do more with green chilies. During the Hatch Quick Fire Challenge you’ll find out how professional chefs use green chilies, and at Aunt Pearl’s Hatch Chile Fiesta you’ll laugh right through a tasty dinner. Hotter than Hatch will show you how to user green chilies in every course of a meal, and Hatch Chiles and Vegetarian Global Cuisine will take you on a global tour of meatless dishes.
• Enter your favorite recipe in the Central Market recipe contest. If you have a favorite green chile recipe, consider entering it in Central Market’s 4^th Annual Hatch Recipe contest. Every store will have a winner who will receive 75 lb. of chilies (fill your freezer!) and a $100 gift card. The entry deadline is August 29^th, so get those entries in.
• Let someone else do the cooking. While it’s all sorts of fun to prepare green chilies in your own kitchen, there’s no reason not to let someone else do the cooking (and cleaning) once in a while. Be sure to visit Whole Foods on August 28^th to sample the green chile creations at the mini-restaurants around the store and of course plan for a trip or two to Chuy’s to sample their limited-time specials.

As you’re out and about enjoying our city-wide love affair with Hatch Chilies over the next few weeks, be sure to leave a comment letting all of us know about what fun you’ve had our any fun products you’ve enjoyed. You can also post about your adventures or upload photos over the Austin Food Lovers’ Companion Facebook page.

I love quick breads. They come together, well, quickly, and they can be a vehicle for so many different flavors. From sweet breakfast breads to savory dinner loaves, the options are almost endless. A couple of years ago I came across a recipe in Cooking Light for a basic beer cheese bread and I thought at the time that it would be a great base for a green chile cheese bread. It turns out I was right. The green chile’s trusted companions, gooey cheese and earthy cumin, come along for the ride. The beer lends a slightly bitter edge to the bread to cut through the creaminess of the cheese and the soft dough. Serve this bread with a hearty soup or on its own with a bit of honey butter. It travels well too, so it’s perfect for a potluck or a holiday party. Or, make a loaf and eat the whole thing yourself. I won’t tell anyone.

Recipe: Green Chile Cheese Beer Bread

Adapted from Basic Beer-Cheese Bread

Details

• Difficulty: Easy
• Makes: 16 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour

Ingredients

• Cooking spray
• 4 oz. hot green chilies, chopped (about ½ c.)
• 1 Tbsp. olive oil
• ¼ c. diced shallot
• ½ tsp. black pepper
• ¾ tsp. ground cumin
• 2 Tbsp. honey
• 13.5 oz. all purpose flour (about 3 c.)
• 2 tsp. baking powder
• 1 tsp. salt
• 2 oz. Monterey Jack cheese, shredded (about ½ c.)
• 2 oz. manchego cheese, shredded (about ½ c.)
• 12 oz. lager-style Mexican beer such as Dos Equis

Instructions

1. Preheat the oven to 375 degrees. Spray a 9 x 13 loaf pan with cooking spray.
2. Place the green chilies in a double layer of paper towels and squeeze to remove as much moister as possible.
3. Heat the oil in a skillet over medium heat. Add the shallot and cook for five minutes or until tender but not brown.
4. Add the black pepper, cumin, honey, and chilies to the pan and stir to combine. Remove the pan from the heat and set aside.
5. Combine the flour, baking powder, and salt in a large mixing bowl and whisk to combine.
6. Add the onion and chile mixture, cheeses, and beer to the flour mixture and stir just until the ingredients are combined, careful not to over-mix.
7. Spoon the mixture into the prepared loaf pan. Bake for an hour or until a tester inserted into the center of the loaf comes out clean.
8. Cool the loaf in the pan on a wire rack for 5 minutes then remove it from the pan and cool completely on the rack.

Recipe for Success

• You can use mild chilies in this recipe if you’d like, but there’s enough going on with the bread and the cheese to help balance out the heat of warmer chilies.
• The final batter is very thick; resist the urge to over-mix it or the final bread will be tough.
• The recipe doubles beautifully and is great for gifting. Take a loaf to a potluck or to the office to make your co-workers happy.

In my food lover world, stews rank high in the soul satisfying category. A bubbling stew on the stove infuses the kitchen with the smell of pure love, and enjoy a slow-cooked stew can be a calming and even restorative experience. Even though thermometers across the state of Texas routinely soar past the 100 degrees mark during the peak of Hatch Chile season, you’ll still find at least one batch of green chile pork stew on my stovetop in the month of August. It’s the first taste of fall even when the air conditioner is blowing full blast; a tiny reminder that we won’t have to sweat it out much longer. When the weather is cooler and packages of roasted chilies are nestled away in my freezer, this stew makes an appearance on my dinner table at least once a month.

Like most stews, this one is easy to prepare. You’ll spend most of the prep time chopping ingredients and adding them to the pot. Once that’s done, you can go on about your business while the meat becomes tender and the flavors meld. Green chilies and pork are such perfect companions. Both are subtle in flavor and neither overpowers the other. This particular recipe does have a third and unexpected key component: cured chorizo. The smoky flavor of this Spanish sausage adds a depth of flavor to both the pork and the green chilies, and the small pieces make each bite just a little more interesting. All-in-all, I think you’ll find this recipe both interesting and satisfying, and my hope is it will make its way into your fall and winter repertoire.

Recipe: Green Chile Pork Stew

Details

• Difficulty: Easy
  
• Serves: 6-8
  
• Prep Time: 40 minutes
  
• Cook Time: 1 hour
  

Ingredients

• 1 Tbsp olive oil
• 6 oz. cured chorizo, diced
• 2 medium yellow onions, chopped
• 1 carrot, chopped
• 1 shallot, minced
• 1 1/2 lb. boneless pork loin, cut into 1/2 inch cubes
• ¼ tsp. salt
• ½ tsp. pepper
• 1 c. chopped green chilies
• 2 tsp. dried Mexican oregano
• 1/2 tsp. ground coriander
• 1 1/2 tsp. ground cumin
• 3 c. chicken broth
• 2 Tbsp. yellow corn meal
• 4 Tbsp. water
• Garnishes (optional)
  • Shredded cheese like Monterrey Jack, manchego, or Queso Asadero
  • Sliced green onions
  • Sliced jalapenos
  • Sour cream

Instructions

1. Heat the olive oil in a soup pot or large Dutch oven over medium heat until shimmering but not smoking.
2. Add the chorizo and sauté for three minutes until it releases some oil and becomes slightly crisp.
3. Add the onions, carrot, and shallot to the pot and sauté for five min or until vegetables are soft.
4. Add the pork and sauté for five minutes or until pork is no longer pink on the outside.
5. Add the chilies, oregano, coriander, and cumin to the pot; stir to combine.
6. Add the chicken broth to the pot and stir well. Raise the heat to medium high and bring the stew to a boil.
7. Reduce the heat to low, cover, and simmer for one hour or until the pork is tender.
8. Mix the corn meal and water together in a small bowl. Add to the pot and stir to combine.
9. Raise the heat to medium and high and bring the stew back to a boil. Cook for five minutes until it begins to thicken slightly.
10. Serve with garnishes and warm tortillas.

Recipe for Success

• Be sure to use cured chorizo, often called Spanish chorizo, because it will hold up best to the longer cooking time and provide a nice contrast in texture to the soft pork. A raw chorizo will still bring flavor to the dish but will break up into tiny pieces during cooking.
• I buy boneless center cut pork chops when I need less than three or more pounds of pork loin. Put them in the freezer for 10 minutes or so before cutting to make handling them easier. You can use pork shoulder or another less expensive cut of pork, but it will add more fat to the dish. You may also need to cook the stew longer because less expensive cuts tend to be tougher and need more time in the stew pot.
• The chorizo brings a lovely depth of flavor to this stew so I like to use mild chilies to avoid overpowering the spice of the chorizo. If you want a hotter stew, use a mix of hot and mild chilies, but I’d recommend not using all hot chilies or you’ll lose some of the benefit of the chorizo.
• This stew freezes beautifully, so make a double batch so you’ll have some left over.
• If you like hominy, you can stir a can into the stew in the last 10 minutes or so of cooking. Don’t freeze the stew with hominy in it though as hominy tends to turn mealy after being frozen.

Cupcake Smackdown 2.0 is this Saturday and it’s going to be a blast (figuratively and literally). Organized in grand form by local food blogger Jenny Chen, this event will feature an attempt to break the Guinness World Record for eating the most jaffa cakes in one minute as well as an attempt to break the world record for the most people attempting to frost a cupcake at one time. The day will round out with a cupcake cannon (yep, you read that right) and of course cupcake vendors from around town showing off their finest creations. Admission to the event is free but donations are accepted and encouraged, and all proceeds from the event will benefit Lights, Camera, Help, Mobile Loaves and Fishes, and Keep Austin Dog Friendly. I was a judge and a bouncer protecting the cupcakes at last year’s event and I know this year’s will be even better.

The Central Market Hatch Chile Festival starts this week! If you follow my posts on Fete & Feast or my tweets, you know I’ve been cooking Hatch green chile like a woman possessed this month. Just this weekend I made green chile pork stew, green chile madelines, and green chile cheese beer bread. Needless to say, I’m beyond excited that the chiles will be given their proper due for almost two full weeks. Stop by either the North or South Lamar locations to taste chile creations, buy prepared chile goodies like burgers and sausages, and of course acquire your own chilies to fuel your own culinary creations.

Be Spontaneous – This Week’s Events

• August 17: Antonelli’s Cheese Shop Wine and Cheese Conversation – Local cheese experts Kendall an John Antonelli will pair Rosé wines from around the globe with perfect cheese companions. You’ll not only enjoy tasty cheese and wine, you’ll learn all about the cheeses and enjoy some good company. $40/person. FINO 6:00 pm. Call 512.474.2905 to reserve.
• August 17: Eat, Pray Love Feast – This movie was made for a film and food event. Luckily, we have Alamo Draft house that can host such an event. Enjoy a multi-course feast inspired by the locations featured in the film including baby artichoke pizza, perciatelli Carbonara, prawn curry, and black rice pudding. Perfect for a girls’ night out or a date night. $60/person. Alamo Drafthouse Lake Creek. 7:30 pm. Buy tickets online.
• August 17: Living Skinny in Fat Genes – Dr. Felicia Stoler is an author, registered dietician, and the host of TLC’s Honey We’re Killing the Kids. She will be previewing her upcoming book, Living Skinny in Fat Genes, during this cooking class while you enjoy a healthy lunch of seared salmon and blueberry and frozen yogurt parfait. $20/person. Central Market North Lamar. 12:00 pm – 1:00 pm. Reserve online.
• August 18: The Ultimate Garlic Experience – Enjoy a five-course, garlic-infused dinner while you watch Les Blank’s Garlic is as Good as Ten Mother’s and Werner Herzog Eats His Shoe. The event also features beverage pairings for a complete experience. $60/person. Alamo Drafthouse at the Ritz. 7:00 pm. Buy tickets online.
• August 19: Slow Food Austin Happy Hour – Slow Food Austin is resuming their monthly happy hours at Texas French Bread. Enjoy wine from Ambiente and locally-sourced food from the Wilcott Brothers. Texas French Bread, 2900 Rio Grande Street. Free. 5:00 – 7:00 pm
• August 19: Health Starts Here Chef’s Table – Whole Foods’ Healthy Eating Specialists Michael Frei and Dan Marek will prepare a vegan meal and you’ll have a chance to discuss the ins-and-outs of healthy eating with others around the table. You’ll also be donating to Whole Foods’ salad bar project to put healthy options in elementary schools. $30/person. Whole Foods Flagship. 6:30 pm. Call 512.476.1206 to reserve.
• August 21: Austin Bat Fest – The city is shutting down the Congress Avenue Bridge in celebration of our local favorite winged rodent. There will be food, music, and fun for the whole family. Slap on the sunscreen and get the family together for a fun time on the bridge. Free. 1:00 pm – 12:00 am.
• August 21: Greenling.com Local Tea Party –Greenling and guests are gathering at the Zhi Tea Gallery to indulge in the wisdom (zhi) of tea. It may be August, but thanks to their iced elixirs of organic bliss and the shade of the oak trees, you’ll be nice and cool. Delicious and nutritious dessert heroes Good Pop will be on hand to share their latest frozen treats and Lift Café will also have some yummy bites and wraps from their menu for you to enjoy. Bring a side dish or dessert that uses at least one local ingredient if you’d like, and the dish that gets the most votes wine a free local box. Free. Zhi Tea Gallery. 6:00 pm – 9:00 pm.
• August 21: Healthy Eating Back to School Bash – Send the kids off to school with a healthy breakfast and a smart lunch with a little help from your friends at Whole Foods. During this free event you’ll get tips and recipes from the experts at Whole Foods so you’ll be able to deftly navigate the aisles to find healthy options and use your finds at home to prepare great food your kids will enjoy. Free. 12:00 pm – 3:00 pm.

Eat Well, Do Good

• Roaring Fork’s Cocktails for a Cause – The Roaring Fork at Stonelake Blvd is teaming up with KGSR-FM for this special summer promotion designed to raise awareness and funds for three local charities: Capitol Area Food Bank in June, Lone Star Paralysis Foundation in July and Breast Cancer Resource Center in August. Each month Roaring Fork will feature a signature cocktail and everyone who enjoys said cocktail will have the opportunity to enter a raffle for a grand prize given away at the end of each month. The August cocktail is a Guava Strawberry Margarita – tequila, jumex guava nectar, lime juice, and strawberries. Cocktail prices are $8 and $6 during the nightly 4-7 pm happy hour. The donation is part of the purchase and entitles recipients to one raffle entry. The grand prizes include A VIP pass to Blues on the Green, concert tickets and a Roaring Fork gift card.

Plan Ahead – Events in the Next Three Weeks

• August 26: Heritage Pork Dinner, Swoop House, $75/person; 6:30 pm; e-mail into@2dine4.com to reserve
• August 28-29 & September 4-5: 14^th Annual Becker Vineyards Grape Stomp
• August 28: Gentleman Jack Engraving & Tasting; Twin Liquors Galleria; Free
• August 30: Hatch Chile Quick Fire Challenge; Central Market; $50/person
• September 2: Aunt Pearl’s Hatch Chile Fiesta, Central Market; $50/person
• September 11: Austin Food Journal Serious Pizza Class, $75/person

I have written over on Fete and Feast about how much I love enchiladas and my quest to find the perfect enchilada in my now home-town of Austin. And while I spent many words waxing rhapsodic about red chile enchiladas, there’s plenty of room in my enchilada-loving heart for green chile enchiladas. In my experience, green chile enchiladas are a little mellower than their red counterparts, making them a great starter enchilada for those new to the dish or a nice change of pace from the more acidic red enchiladas or fruity tomato-based enchiladas. I tend to like my green chile enchilada sauce smooth and creamy, which means it’s often sour cream based, but I’ve come to enjoy Greek yogurt as a twist on that tradition. I’ve been making this enchilada recipe for about twenty years now and it’s never failed me. You’ll note that it’s filled with cheese and onions, my preferred filling for any enchilada, but if you take a look at the Recipe for Success section at the end of the post, I include some other ideas on what other fillings might go well with this ooey-gooey green sauce.

Recipe: Green Chile Enchiladas

Details

• Difficulty: Easy
  
• Serves: 4-6
  
• Prep Time: 30 min
  
• Cook Time: 25 min
  

Ingredients

• Cooking spray
• ¼ c. butter
• 1 ¼ c. diced yellow onion, divided (about 1 medium onion)
• ¼ c. all purpose flour
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. cumin
• 14 oz. chicken broth (1 can)
• 8 oz. 2% Greek yogurt
• 8 oz. roasted green chilies, chopped (about 1 c.)
• 12 corn tortillas
• 6 oz. queso asadero cheese, shredded (about 1 ½ c.)
• 6 oz. manchego cheese, shredded (about 1 ½ c.)

Instructions

1. Preheat the oven to 425 degrees. Spray a 9″ x 13″ glass baking sheet with cooking spray.
2. Melt the butter in a large sauce pan over medium heat.
3. Sauté ¼ c. of onion in the butter until soft but not brown.
4. Add the flour, salt, pepper, and cumin to the butter and onion and stir to combine. Continue to stir as the mixture bubbles, about two minutes more.
5. Pour the broth into the pan in a steady stream, whisking constantly. Raise the heat to medium high and continue whisking until the mixture bubbles and begins to thicken. Whisk for 3 more minutes.
6. Turn off the heat and add the yogurt to the sauce; whisk to combine.
7. Add the green chilies to the sauce and whisk to combine. The sauce will be very thick.
8. Taste the sauce for seasoning and add salt and pepper to taste.
9. Spread ½ c. of the sauce sauce along the bottom of the prepared baking dish.
10. Toss the queso asadero and manchego cheese to combine. Reserve 3/4 c. of the cheese.
11. Lay three tortillas on a plate so their edges are barely overlapping; microwave them for 20-30 seconds on high, or until they are soft and pliable.
12. Remove the tortillas from the microwave and lay them on a clean counter or on a sheet pan. Fill each tortilla with about 2 Tbps. of grated cheese and 1 Tbsp. of onion. Roll up each tortilla and place it seam side down on top of the thin layer of sauce in the prepared baking dish.
13. Repeat the heating, filling, and rolling process with the remaining tortillas, cheese, and onion.
14. Pour the remaining green chile sauce over the top of the rolled tortillas and use a spatula to spread it evenly across the top. Push the sauce down between the tortillas as well so it covers them on all sides.
15. Sprinkle the reserved cheese and any leftover onions on top of the enchiladas.
16. Cover the baking dish with aluminum foil and bake at 425 degrees for 20 minutes.
17. Remove the foil from the dish and bake for another 5-7 minutes or until the sauce bubbles and the tops of the enchiladas begin to brown lightly.
18. Remove the pan from the oven and let it rest in the baking dish for 10 minutes before serving.

Recipe for Success

• I like the tartness that Greek yogurt adds to the dish. The fact that it is good for you and not weighed down with calories is a bonus. You can substitute regular plain yogurt or even sour cream for the lower fat Greek yogurt.
• I prefer to use thin corn tortillas for any enchilada preparation. The thicker tortillas bring too much tortilla to the party and eclipse the other ingredients.
• If you can’t find queso asadero, a Mexican melting cheese, you can substitute Monterrey Jack instead. I like to use a mix of the melting cheese and manchego cheese for a more complex flavor profile. For simplicity’s sake though, you can simply use 10 oz of either Monterey Jack or queso asadero.
• I like to work with tortillas three at a time because they all stay warm enough to be pliable. If I try to work with more than three, the last couple have cooled down by the time I’m ready to roll them and they inevitably break.
• The full cup of chopped chilies gives this dish a very robust green chile flavor. You can reduce the chile by up to half for a less intense chile flavor or, to heat things up a bit, combine hot and mild chilies.
• You can prepare the dish all the way through step 16 up to eight hours ahead and refrigerate the prepared enchiladas. Remove the cold dish from the oven 30 minutes before you’re ready to put it in the over and then proceed with baking the enchiladas at 425 degrees.
• While I’m a firm believer that enchiladas should only be filled with cheese and onion, this recipe adapts easily to other fillings. Shredded chicken or tender pork would be a great place to start, as would grilled vegetables or sautéed spinach. You could also fill these with crab or shrimp for a seafood variation.

Before I launch into the list of events, I’d like to highlight that Dai Due has released their fall supper club and cooking class schedule. Although these events don’t start until September and run all the way through the fall, they are exceptionally popular and fill up quickly. These events are some of the best foodie activities you’ll find in Austin and include supper clubs featuring the best seasonal ingredients at unique venues like the Hotel St. Cecilia as well as cooking classes that teach you to break down a whole hog or hunt and dress a deer. If a Dai Due adventure is on your to-do list for the fall, I’d recommend reserving your spot sooner rather than later.

Also, Central Market will be celebrating their annual Hatch Chile Festival on August 18 – 31. They’ll have feature tons (literally) of chilies from Hatch that you can watch being fire roasted outside the stores, special Hatch Chile products like sausage and burgers, and plenty of fun cooking classes to help you do more with this wonderful food. They are hosting a hatch chile recipe contest so if you have a favorite green chile recipe you think is a winner,be sure to submit it. On a related note, its green chile month over on Fete & Feast, so be sure to keep an eye out for Hatch-friendly recipes like green chile macaroni and cheese or green chile palmiers.

And now, let the event parade begin.

Be Spontaneous – This Week’s Events

• August 9: Jim Barry Aussie Wine Tasting with Owner Tom Barry – Jim Barry was the first qualified winemaker to work in Australia’s Clare Valley. Robert Parker lists Jim Barry as one of the Top 100 Wine Estates in the world and Jim Barry’s philosophy was to own the vineyards, develop the best fruit flavors possible and retain these flavors during winemaking. His grandson Tom Barry has taken up his grandfather’s torch and you can meet him at this tasting and try his wine to learn more about this well-considered winery. $35/person. Mirabelle. 6:30 pm. Call 512.346.7900 to reserve.
• August 10: Sam Adams Beer Tasting – Bob Cannon, the brewmaster from Sam Adams, is hosting this tasting that will feature eight styles of Sam Adams beer paired with fun, local food like smoked sardines with Boggy creek farms baby arugula and Richardson Farms Pork Belly braised with cherry and pearl onions. Sample the beers, eat the food, and ask all the questions you like of the man at the heart of Sam Adams beers. $65/person. Alamo Lake Creek. 8:00 pm. Purchase tickets online.
• August 10: Saint Arnold’s Ale Paired Dinner – Saint Arnold is Texas oldest craft brewery and their master brewer, Brock Wagner, is teaming up with Jack Gilmore to create a dinner paired with beer for your dining pleasure. The menu includes goodies like blue corn crusted quail, fried green tomatoes, and cocoa crusted beef tenderloin. It’s sure to be a tasty and fun evening. $45/person. Jack Allen’s Kitchen. 7:00 pm. Call 512.852.8558 or e-mail banquets@jackallenskitchen.com to reserve.
• August 11: Icing on the Cake – If you’ve ever wanted to try your hand at cake decorating, this class will help get you started. You’ll learn the basics of working with a pastry bag and icing, as well as the techniques to create borders, rosettes, leaves, and more. At the end you’ll have a frosted layer cake to take home and share with your friends and family $65/person. Whole Foods Culinary Center. 6:30 pm. Reserve online.
• August 11: Tipsy Tech Brunch Cocktails – Mimosas aren’t your only option for brunch cocktails and the Tipsy Texan crew will show you exactly how many fun options you have during the cocktail class. $35/person. Twin Liquors Hancock. 6:00 pm – 7:30 pm. Reserve online.
• August 11: Real Ale Fest – The Highball is hosting their first beer festival featuring tasty and even rare beers from Real Ale. Taste from one of their last kegs of Devil’s Backbone and a Cask Conditioned Lost Gold IPA. Brewmaster Tim Schwartz will be on hand to discuss the beers and chef Matt Richter has created a menu of dishes designed to go beautifully with the beers. $50/person. Highball. 7:30 pm. Purchase tickets online.
• August 11: Passing the Torch Chef’s Table – Beloved FINO mixologist Bill Norris is leaving FINO to pursue a new project and is handing over the keys to bar to wine director Josh Loving. During this dinner you’ll sit with Bill as a special guest and enjoy a dinner created by Executive Chef Jason Donaho with cocktails and pairings provided by Josh. $75/person. FINO. 6:30 pm. Call 512.474.2905 to reserve.
• August 11: Slow Food Austin Slow Session – Decanting Texas Wines – This month’s Slow Food Austin Slow Session is all about what it means for a wine to be natural, organic, biodynamic, sustainable and local. Scott Collier, Rockroom Winemaking Cooperative founder and winemaker, and Mason Arnold Greenling founder and CEO will lead you through an interactive session and answer your questions. This is a free event but donations will be taken to support Slow Food Austin. Habitat Suites. 7:00 pm – 8:30 pm. Email anneh@slowfoodaustin.org to reserve.
• August 14: Austin Food Journal Serious Pizza class – Local food blogger Christian Bowers is obsessed (in a good way) with pizza. He’s building a mobile pizza oven and has spent years perfecting the art of making an amazing pizza. Now he’s teaching others what he’s learned in a hands-on class. If you’ve always wanted to know how to make really great pizza at home, Christian will show you how. $75/person. Reserve online.
• August 14: Austin Ice Cream Festival – The title of this event says it all. We’re having a festival all about ice cream. Show up, enjoy ice cream. Repeat. There will be games, contests, and even an appearance by Joey Chestnut, the Nathan’s Hotdog Eating Contest champion who will set his sights on ice cream. Waterloo Park; $5/person. Waterloo Park. 1:00 pm – 4:00 pm.
• August 14: Canning Hands On – With the abundance of farmers markets, CSAs, backyard gardens, and more ways for us to access fresh seasonal vegetables, there’s been a resurgence in the desire to can and preserve food the way our parents and grandparents did. If you want to get started with canning this class is for you. You’ll make pickles, jam, and jelly to take home along with the basic skills you need to continue canning long after the class is over. $65/person. Whole Foods Culinary Center. 10:00 am – 12:39 pm. Reserve online.
• August 14: August Grand Tasting – Chase away the end-of-summer blues at with a little help from Twin Liquors. During this grand tasting you’ll enjoy ten different wines, spiked lemonade, and other fun drinks while you enjoy the cool inside space at their Galleria location. This is a free event but you need to be 21 to enjoy the tastings. 12:00 pm – 6:00 pm.
• August 15: Maria Maria Tequila Tasting Dinner – Tequila and Mexican food are natural companions, and during this dinner Chef Dustin Harvey will pair four courses with a collection of tequila concoctions featuring Dulce Vida 100 Proof Agave Tequila. I’ve met Chef Dustin and he’s committed to using local ingredients in a creative way, so I’m sure this menu will be very tasty. $30/person. 7:00 pm – 9:00 pm. Call 512.687.6800 to reserve.

Eat Well, Do Good

• Roaring Fork’s Cocktails for a Cause – The Roaring Fork at Stonelake Blvd is teaming up with KGSR-FM for this special summer promotion designed to raise awareness and funds for three local charities: Capitol Area Food Bank in June, Lone Star Paralysis Foundation in July and Breast Cancer Resource Center in August. Each month Roaring Fork will feature a signature cocktail and everyone who enjoys said cocktail will have the opportunity to enter a raffle for a grand prize given away at the end of each month. The August cocktail is a Guava Strawberry Margarita – tequila, jumex guava nectar, lime juice, and strawberries. Cocktail prices are $8 and $6 during the nightly 4-7 pm happy hour. The donation is part of the purchase and entitles recipients to one raffle entry. The grand prizes include A VIP pass to Blues on the Green, concert tickets and a Roaring Fork gift card.

Plan Ahead – Events in the Next Three Weeks

• August 17: Antonelli’s Cheese Shop Wine and Cheese Conversation featuring ideal Rosé wine and cheese pairings; FINO; $40/person; 6:00 pm.
• August 17: Eat, Pray Love Feast at Alamo Drafthouse Lake Creek; $60/person; 7:30 pm.
• August 18: Talbott Wine Tasting with Winery VP Matt Viotto at Mirabelle; $35/person; 6:30 pm.
• August 18: The Ultimate Garlic Experience at Alamo Drafthouse; $60/person; 7:00 pm
• August 19: Slow Food Austin Happy Hour at Texas French Bread; 5:00 – 7:00 pm
• August 21: Austin Bat Fest on the Congress Avenue Bridge; free; 1pm.
• August 21 and 28: 21st Annual Grapestomp at Fall Creek Vineyards
• August 21: Texas Meets Ontario cooking class; Central Market; $55/person; 6:30 pm.
• August 30: Hatch Chile Quick Fire Challenge; Central Market; $50; 6:30 pm

Sometimes I think when we talk about the food trailer phenomenon that’s taken hold in cities like Austin and Los Angeles, we forget that the idea of serving food out of a (mostly) mobile space isn’t exactly a new idea. In fact, hot dog vendors have been perfecting the art of mobile food for years of not decades. It’s only fitting then, that one of the most fun food trailers I’ve come across in the Austin area is Man Bites Dog, an updated take on the traditional hot dog stand. The folks at Man Bites Dog do serve traditional hot dogs, but they also serve incredible sausages made with local ingredients or by local suppliers like Central Market. They eschew traditional hot dog buns in favor of brioche buns that are ultra-light and just the right touch of sweetness.

When I visited them I enjoyed My Big Fat Greek Dog: a lamb sausage topped with cucumbers and feta, a Greek-style take on ye ol’ wiener on a bun. The sausage was perfectly grilled and while the cucumber and feta were unexpected, they nicely balanced the bulk of the sausage for a well-rounded dish. Besides daily features that take advantage of currently available ingredients, their standard menu includes fare like:

• Bird Dog – chicken sausage with sweet corn relish and pesto mayo
• Buffalo Hottie – beef frank with blue cheese crumbles, buffalo wing sauce, and green onions
• Frito Weenie Pie – classic Frito chili pie topped with a slice beef frank

Located in the Trailer Park Eatery alongside Torchy’s Tacos and Holy Cacao, they offer a nice alternative when you’re just not up for a taco. Or, you could be really eclectic and enjoy both a hot dog and a taco, then finish off with a cake ball for dessert. Imagine the mix-and-match possibilities.

Man Bites Dog even hava a catering arm that will bring the dogs to you.

Word on the Street

A few folks have written about Man Bites Dog, and there’s even a nice video out there that gives you a glimpse into the innerworkings of the trailer.

• Yelp reviews of Man Bites Dog are favorable and tend to trend in the four to five star range.
• VndrTV put together a fun video all about this trailer that includes an interview with the owner and a behind the scenes look at the trailer kitchen.
• Austin 360 calls Man Bites Dog a “trailer treasure”.
• Girl Eats World chronicles two separate trips to the trailer for a nice overview the menu.

You can become a fan of Man Bites Dog on Facebook or follow them on Twitter. If you’re a Foodspotting fan, you can see the treats spotted thus far and share your spots once you’ve given the food a try.

***Urban Spoon***

Know Before You Go

Like the other trailers in the Trailer Park Eatery, Man Bites Dog has fairly standard hours and they don’t mov around. Their standard hours are Sunday – Thursday 11 am – 9 pm and Friday – Saturday 11 am – 10 pm. As with every other trailer, I’d recommend taking a quick look at their blog, Twitter feed, or Facebook page before you go just to be sure they are open.