A weekend in Austin

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I’m in route back to North Carolina after a wonderful weekend full of adventure and love in Austin, Texas. Many members of my family and childhood friends traveled from coasts and mountains to meet up and celebrate the nuptials of my cousin Callie and partner Eli. Eli has been considered a part of the Thompson family for many of years but the opportunity to celebrate their love and commitment was a special day that we’ve all have been looking forward to. The wedding was a perfect reflection of their style, humor, artistic nature and family traditions combined. I’m so glad I was able to share the day with them.

The weekend also provided time to catch up with childhood friends, celebrate my grandfather’s belated 90th birthday and explore Austin! Of course, it was a weekend of much eating – Torchy’s Taco Truck, Salt Lick BBQ, Jester King Brewery, brunch at Lamberts, an incredible wedding dinner from East Side King and a final most amazing Thai dinner at Sway. I’d recommend all of them if you visit. And, of course I have a list of places I’d love to try next time.

We all went crazy for the brussel sprouts from East Side King at the wedding. They were packed with flavor, herbs and spicy jalapeños. I was lucky enough to find the recipe online (see below) and I can’t wait to attempt to recreate them at home.

Fried Brussels Sprouts (East Side King)

1 cup sweet chili sauce, preferably Mae Ploy brand
1 cup distilled white vinegar
1 clove garlic, minced
4 Thai chiles, minced
2 tablespoons vegetable oil
1 pound brussels sprouts, quartered
1/2 cup thinly sliced red cabbage
1/2 cup thinly sliced green cabbage
1/4 cup alfalfa sprouts
1/4 cup thinly sliced onion
1 large jalapeño pepper, thinly sliced
Salt
1/8 cup torn fresh mint leaves
1/8 cup torn fresh cilantro leaves
1/8 cup torn fresh basil leaves

Fried Brussels Sprouts. Photo (c) Angie Mosier
1. Place the chili sauce, vinegar, garlic, and Thai chiles in a small mixing bowl. Mix well and set aside.

2. Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1 1/2 minutes.

3. Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.

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