Weird Inspiration, Austin Style

I recently embarked on a culinary road trip to the great southern city of Austin Texas, a land best described as the last bastion of the counter culture movement in the South.  It is my belief that where ever people are pushing the boundaries of cultural norms there will be pools of talented chefs following suit.I was not disappointed, by the people or the food.  And so after gorging my way across the city I came home and set about creating dishes inspired by my travels. 

My first spot of inspiration came from the BBQ scene, specifically the emphasis on “smoke” as a flavor component.  Smoke as a flavoring is added to everything; root vegetable chips, bourbon for old fashions, even the desserts get in on the action with vanilla ice cream hit with a dusting of smoked sea salt.  While smoke is an amazing additive that brings forth complex and unique flavors, it can become very overwhelming for me, balance is a must!  So, I present our first creation:  a crisp herb crostini with whipped ricotta and fresh lemon thyme accented with crispy house cured pancetta and cold smoked honey.  The lemon bouquet from the thyme permeates the soft and airy cheese and balances the crisp and herbal pancetta bits and the sweet smoky honey.  The smoke, acid and sweet is in perfect balance.  Just enough smoke to perfume each bite, but not enough to overpower the delicate flavors in the cheese and pancetta. 

This next dish just screams fall, but has the versatility to adapt to any season.  Brussels sprouts were a hot commodity down south, appearing in everything from Thai to Italian.  But my favorite use of any cabbage comes from the Irish and their classic peasant dish Colcannon (a traditional dish made with layers of potatoes, cabbage and bacon).  While on my early morning walks I found a little Irish restaurant offering an upscale Colcannon with Brussels sprouts which kindled some creative thoughts.  After thinking and tinkering I was inspired to create our new grilled sweet potatoes and pan seared Brussels sprout salad, highlighted with whole grain mustard and white wine, and garnished with crispy bacon bits.  A huge flavor emerged!  The caramelized pan seared sprouts added a depth and complexity that paired beautifully with lightly smoky taste of the grilled sweet potatoes.  The crisp white wine was a perfect match for the spicy stone ground mustard, yielding a bright and light glaze.  Salad down, time for some lamb!

Lamb is one of my favorite meats, rich in flavor and body; it’s a comfort food no matter how you prepare it.  But I wanted to bring some new direction to the lamb experience. A different application of the classic flavor profiles was in order.  Just imagine this flavor profile:  Grilled rack of lamb lightly seasoned with Chinese five spice, topped with an orange, red onion and fresh mint relish, accented with honey, red chili flake, and fresh orange juice.  Bright, spicy and refreshing flavors abound with the hint of mint lingering as a cooling aftertaste.   The orange relish enhanced the rich, intense flavors of the five spice seasoned lamb while drawing out the sweetness of the meat.

Now I saved my favorite for last. The inspiration for this dish came to me from the very last thing I ate before leaving in Austin.  In the early morning hours of a beautiful Saturday night/Sunday morning, some new friends took me to their favorite breakfast place, a lovely dive called Magnolias.  Here, with great gusto, I enjoyed an amazing late night/breakfast treat.  This was my muse to create our newest hors d’oeuvres, green chili corn bread pancakes topped with BBQ beef shank tossed in our Signature Bourbon BBQ Sauce. A green onion garnish completes the flavor profile and adds a spot of color.    While the pancakes are very light, the cornmeal provides great texture and the green chilies add the right amount of spice. The tender smoked beef shank brings it all home and the bold flavor of the sauce provides the desired balance.  A perfect BBQ bite!

Stay tuned for more inspired dishes from Lon Lane's Inspired Occasions Research and Development Department!