I went here a few years ago. Good stuff! Try this technique lol. Rissoto is too fucking hard to cook bro!
I've waited in line at Franklin's and done the preorder ... his BBQ is legit no question, but the hype has pretty much taken over. There are a TON of great BBQ places in Austin, that I just don't think Franklin's is worth it unless you want the experience. LaBBQ is not far away and personally I'd rather wait a fraction of the time (granted on the weekends it's still an hour wait) and go there where the food is just as good (or in my opinion better) thank Franklins. The jalapeno MaC at La might be one of the tastiest things on this planent. Other than those two there are so many great spots, Blacks BBQ and Micklethwaits are really good. Styles Switch BBQ took the Emporium from Dazed and Confused and turned it into a really good BBQ spot and while the food isn't quite on par with these others, for experience the Salt Lick is about a 30 minute drive from downtown Austin but a really cool setting in the Hill Country.
You do? I'd be honored if you could share one with me. I'm hopeful for seafood, but, really, anything scrumptious would be fantastic from you. I hear it takes quite the knack to accomplish successfully....and that you have to eat right away!
Do you like the taste of Sea Urchin? It goes well in a Rissoto. Then put a big ass seared scallop on top.
This is from America's Test Kitchen. Be sure to use "dry" (untreated) scallops. You can sub 12 oz quartered sea scallops for bay scallops, depending on availability. Use arborio rice, low salt (pref homemade) chicken stock. 12 oz large shrimp, 26-30 per pound, peeled & deveined, reserve shells 2 cups chicken stock 2 1/2 cups water 4 8-oz bottles clam juice 1 14 1/2 oz can diced tomatoes, drained 2 bay leaves, fresh preferred 5 Tbsp olive oil 1 onion, chop fine 2 cups Arborio rice 5 cloves garlic, minced 1 tsp minced fresh thyme or 1/4 tsp dried 1/8 tsp saffron threads, crumbled 1 cup dry white wine 12 oz small bay scallops 2 Tbsp minced fresh parsley 1 Tbsp fresh lemon juice salt & pepper Bring shrimp shells, stock, water, clam juice, tomatoes & bay leaves to boil in large saucepan over medium high heat. Reduce to simmer & cook 20 minutes. Strain into bowl, pressing on solids to extract liquid. Discard solids (in compost). Return broth to pan, cover, keep warm. Heat 2 Tbsp olive oil in Dutch oven medium heat until shimmering. Add onion, cook until soft, about 5 minutes. Add rice, garlic, thyme, saffron, cook stirring until rice begins to turn translucent, about 3 minutes. Add wine, cook stirring until fully absorbed, about 3 minutes. Stir in 3 1/2 cups of the warm broth, bring to simmer, cook stirring occasionally until almost fully absorbed, 13-17 minutes. Continue to cook stirring frequently and adding warm broth one cup at a time every few minutes as liquid is absorbed, until rice is creamy and cooked through but still a bit firm in center, 13-17 minutes. Stir in shrimp and scallops, cook stirring frequently until opaque, about 3 minutes. Adjust consistency with more warm broth if needed. You might have leftover broth, use it for your next batch of soup. Add remaining 3 Tbsp olive oil, parsley, lemon juice. Season to taste. Eat, making sure to give the cat a taste of seafood.
A couple weeks ago, wife made Chicken Adobo and some other fillipino food. Oh my god. It was amazing. Restaurant quality for sure and pretty easy. here is the recipe and link to the sides. You can sub stuff like fish sauce for shrimp paste, etc. https://www.bonappetit.com/recipe/oven-roasted-chicken-adobo
