East Side Indian

For the longest time, I thought strip malls were good for nothing. But Austin has changed my tune, and I now realize that strip malls are good for one thing: Indian food. Off the top of my head, I can't think of a single Indian joint that isn't part of a strip mall! There are a great deal of good Indian buffets in Austin, and I like each for different reasons.

India Kitchen is the subject of this blog. Nestled away in the strip mall near the intersection of Riverside and Pleasant Valley, this restaurant is excellent and, as a bonus it is close to me! One of the really nice things about this particular buffet is that the naan is not put out (at least at dinner). It's so nice to have hot, fresh naan brought right to the table. Also, their naan is a bit different from what I'm used to. It's a bit thicker and chewier; it really has its own thing going on.

I have been to India Kitchen many times now due to the proximity, price, quality, and instant gratification (of the buffet, of course). One of my favorite dishes is the spicy eggplant. I'm a huge fan of the lamb meat balls, although with the outstanding vegetarian choices, I often opt for a meatless dinner when I am here. Last trip I had a bowl of the lentil soup, which was absolutely outstanding. India Kitchen is a hidden gem on the East side. Highly recommended.

Primafeta Pasta

A vegetarian delight! This pasta dish features crisp vegetables, pine nuts, and feta cheese.

Ingredients:
6–8 oz. medium shells, cooked al dente
1/4 cup pine nuts
3 cloves minced garlic
1 small onion, diced
1–2 carrots, sliced thin
asparagus (1/2 bunch)
fresh spinach
cherry or grape tomatoes
feta cheese
olive oil
salt and pepper to taste

Directions: Saute onion, garlic, carrot, pine nuts, and asparagus in olive on medium–medium high heat. Once the asparagus begins to soften, add in the pasta (I sometimes add a bit more olive oil so that the pasta fries up a bit.) Cook 5 minutes. Add in feta crumbles and spinach and cook until the spinach begins to wilt. Add the tomatoes in for the last 2–3 minutes of cooking.

South Congress Cafe

Right before Halloween, during a trip to Lucy in Disguise, we happened upon the South Congress Cafe for brunch. The place was packed, and full of loud, South Austin atmosphere. The staff was amazingly friendly, and we had a great time.

The Bloody Marys were excellent. MikeDub and I split everything up, and that was fortunate. The food was a little heavy, and a big bowl of andouille sausage-enhanced gumbo and a breakfast bite left us stuffed. The gumbo was delicious; spiced perfectly, and featured a thick, dark base.

The highlight of my brunch was the egg-topped crab cake. Smothered in a delightful sauce and reminiscent of eggs benedict on speed, this prosciutto bacon topped wonder was amazing. The tab wasn't bad, but this spot was definitely an occasional treat.

Cuban Pork Roast

This is a delicious, flavorful, zero effort dish that can cook all day. Cook at a super low temperature for 12 hours to give it a pulled-pork texture, or at just a bit warmer and faster to create a super-tender roast.

3 lb. Pork shoulder or butt, bone in

One Pineapple, cored and sliced into strips

One and a half large red onions, in quarters

One jalepeno pepper, sliced

a few tablespoons of olive oil

juice of 2 limes

Rub

----------

plenty of

Salt

Pepper

Cumin

Oregano

just a little

White Pepper

Cayenne

Rub the roast with plenty of the spice mixture. Add more until the meat is well covered.

Arrange the pineapple and onion in the bottom of your slow cooker.

Lay the roast on the onion/pineapple layer, top with the jalapenos, lime juice and olive oil.

Slow cook on medium low until an internal temperature of 160-165 is reached. It should take about 6 hours. You can finish it off in the oven at 250 if it is taking too long. Check temperature frequently. If you leave the house, turn it all the way down. These things are easy to overcook.