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Restaurant Location Specialty(s) Torchy's Tacos: Austin, Texas "Trailer Park-Hillbilly Style Tacos" – three flour tortillas filled with deep-fried chicken tenders, chorizo sausage and Applewood-smoked bacon, topped with creamy queso made with house-made salsa, New Mexican green chilies, heavy cream and cheese; pico de gallo, and ranch dressing made with mayo, ranch seasoning, buttermilk ...
"U-Betta Goetta" – char-grilled goetta sausage (beef and pork mixed with oats or oatmeal) topped with maple bacon gravy (made with butter, white onions, flour, chicken stock, heavy cream, maple syrup and bacon), hash browns and a poached egg, garnished with green onions. "Cuban 35" – char-grilled andouille sausage wrapped in ham and two ...
"Causeway Benedict" – two halves of a house-made biscuit: one stacked with a fried green tomato, a crab cake (made with Gulf crab meat, breadcrumbs, veggies and secret spices; pan-seared); and the other stacked with a hot sauce-infused fried mozzarella medallion, a 4-ounce grilled filet mignon, a fried egg and both smothered in a white gravy ...
3. Del Taco. There is, of course, no major difference between most of the big chains’ hard shell tacos, but Del Taco’s ingredients just taste better and fresher.
After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...
First, make crispy chicken tacos by pan frying a tortilla with shredded mozzarella and chicken and. Serve with a heaping pile of briny tomato-cucumber salad for a fresh crunch.
Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée, gumbo and sauce piquante. [10] Cajun cooks in south Louisiana historically have cooked meals in single pots, and still cook meats by braising. Almost all Cajun households had ...
Dark roux: A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or alligator. [citation needed] Chicken will just settle into the darker flavor, while sausage and dark roux balance each other well. A dark roux is ...