Recipes from 3 Austin Institutions

 

Native Austinite, Moreland Properties is beyond saddened to see the closings of some of our city’s favorite restaurants. We are so grateful for the delicious memories and the opportunities we had to gather together and enjoy a slice of our culture. It is in tribute and with thanks we offer these recipes from Austin’s Institutions.

 

• 3 Unbaked pie shells
  
  
• 3 Lattice pie tops
  
  
• ¾ c Cornstarch
  
  
• 1 ¼ c Cold water
  
  
• 5 c Sugar
  
  
• ½ tbs Salt
  
  
• ¾ c Melted butter
  
  
• 4 lbs Rhubarb, thawed
  
  
• 4 lbs Strawberries, thawed, drained and cut
  
  
• Melted butter
  
  
• Milk
  
  
• Sugar/cinnamon mix

 

Blend cornstarch and cold water until very smooth. Blend in sugar, salt and butter. Add fruit and let stand for 15 minutes. Brush the pie shell with melted butter and fill it with fruit. Cover with a lattice top. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 350 degrees for about forty minutes.

 

East Austin's favorite, Blue Dahlia Bistro on 11th Street, is permanently closing its doors after 13 years. Thankfully, the Westlake and San Marcos locations remain open.

 

• 2 Tbs Olive Oil
  
  
• 4 Tbs Butter
  
  
• 1 c Heavy Cream
  
  
• 6 c Chicken whole chicken cut up
  
  
• 6 oz Proscuitto Chopped or 4 slices of bacon
  
  
• 1 Tbs Italian Seasoning
  
  
• 4 Garlic Clove Chopped
  
  
• 1 Tbs Pepper
  
  
• ½ c Parsley Whole then chop
  
  
• 2 Packs Mushrooms Sliced
  
  
• 4 Sprigs Thyme Chopped
  
  
• 2 c White Wine
  
  
• 2 c Vegetable Stock
  
  
• 5 Shallots Chopped
  
  
• 2 Tbs Flour
  
  
• 1 Tsp Chili Powder
  
  
• ¼ c Capers No Liquid
  
  

In a pot, cook prosciutto for 3 minutes in olive oil, garlic, and Italian seasoning.

 

Remove prosciutto from pan. Add olive oil to the pan. Generously salt and pepper skinless chicken and brown in skillet. Remove chicken to a side plate.

 

In the remaining fat, sauté the mushrooms, shallots, salt and pepper, thyme, flour, parsley, and chili powder. Add the white wine and cook on med-hi for several minutes. Then add vegetable stock, capers, and butter. Bring to a boil. Reduce heat and add chicken. Cover and simmer for at least an hour. Add cream and stir.

 

• 1 ¼ oz Lemon juice
  
  
• ½ oz Hot sauce
  
  
• 1 ¼ tsp Kosher salt
  
  
• 1 tsp Freshly ground black pepper
  
  
• 6 (5 oz) Catfish fillets
  
  
• 3 c All-purpose flour, seasoned with salt and pepper
  
  
• 3 c Buttermilk
  
  
• 3 c Corn tortilla flakes
  
  
• Vegetable oil, for deep-frying
  
  
• 9 oz Prepared chile con queso
  
  
• 3 oz Prepared pico de gallo
  
  
• 6 Lime wedges
   

Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.

 

Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to the pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.

 

Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2 ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.

 

Thank you for the delicious memories. If you make any of these delectable dishes, be sure to tag #MOREatx. Cheers!