Recipes from the Chef's Kitchen

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South Austin Grill

801 King Street
(Old Town) Alexandria, Va.
1-703-684-8969

Head Chef Juan Benitez


Austin Grill Corn Soup

Ingredients:
1)  1/4 lb. butter
2)  3/4 cups diced yellow onion
3)  3/4 cups finely diced annaheim peppers
4)  1/2 tbs. minced garlic
5)  3/4 lbs. fresh corn kernals
6)  3/4 cups pureed cork kernals
7)  1 cup water
8)  2 cups cream
9)  1/4 tsp. Cayenne pepper
10)1/4 tsp. oregano
11)1/4 tsp. thyme
12)salt to taste

Cooking Instructions:
1) Briefly saute onions, annaheims, and garlic in butter over
     medium heat.
2) Add corn kernals and seasonings, and saute for several minutes
     longer.
3) Add pureed corn, water, cream, and allow to simmer gently
     until corn is cooked through.
4) Remove from heat.  Adjust seasonings.


Oaxacan Chicken

Ingredients:
1)  2 plum tomatoes peeled
2)  2 tomatillo
3)  1 chili ancho
4)  2 tbs. vegetable oil
5)  1/2 cup onions diced
6)  2 cups garlic cloves
7)  1/4 cup sliced almonds
8)  1/4 cup raisons
9)  1/8 tsp. cinnamon
10)1/2 tsp. thyme
11)1 cup water
12)1 tbs. capers
13)2 tbs. green olives
14)2 cloves
15)salt to taste
16 oz. Milk
17)1/4 cup sesame seeds

Cooking Instructions:
1) Deseed chili ancho by cutting open down the middle, discarding
     the seeds.
2) Put chili ancho in oven at 375 deg. for three minutes until chili
      begins to smoke.  Place in hot water while chili is still warm, for
     10 minutes. Take out water and set aside.
3) Saute garlic, onions, almonds, raisons, and sesame seeds in a
     tablespoon of vegetable oil until onions are transparent and cook
     for 3 minutes. Then add the cinnamon and thyme..
4) Let cook for 5 to 10 minutes over medium heat, then let cool.
5) Puree mixture with tomatillo, ancho, olives, capers, and tomatoes
     plus one cup water.
6) Saute chicken breast with remaining oil until chicken turns golden,
     then take out and put aside.
7) In the same pan, cook pureed sauce until it begins to simmer
     slowly, then stir and add chicken back to the pan and let cook
     for 5 to 10 minutes until the chicken is done.
8) Garnish with sliced onions if desired.


Ibarra Chocolate

Ingredients:
1)  1/4 lb. Ibarra Chocolate
2)  1 lb. butter
3)  1/2 lb. unsweetened chocolate
4)  4 cups sugar
5)  8 eggs
6)  3 cups sifted flour
7)  1 1/2 tbs. ground cinnamon
8)  2 tsp. baking powder
9)  1/2 tsp. salt
10)1 1/2 tsp. vanilla extract
11)1 cup sliced almonds tossed with melted butter, cinnamon, and sugar

Cooking Instructions:
1)  Prepare a sheet pan lined with buttered floured paper.
2)  Preheat oven to 350 deg.
3)  Melt chocolates and butter together in bain marie.
      Allow to cool.
4)  Sift together, flour, cinnamon, baking powder, and salt,
      and set aside.
5)  Beat eggs and sugar together until pale yellow and light.
      Add chocolate mixture and vanilla.
6)  Fold in sifted dry ingredients until just combined. Do not
      overmix.
7)  Smooth batter into sheet pan. Sprinkle evenly with sliced almonds.
8)  Bake until a knife inserted in the center comes out clean,
      approximately, 30 minutes.



Good Eating!!!