Thursday, July 30, 2026

Hushpuppies

I made these Hushpuppies as an appetizer for "The Princess and the Frog" Disney and Dinner Movie night. They turned out quite good for my first time. (Check my retro notes for what I would do differently). I paired them with Fried Okra as part of a fried platter. This recipe comes from Paul Prudhomme, a chef who is credited with popularizing Creole and Cajun food. If you make them, let me know what you think in the comments!

Hushpuppies fresh out of the fryer, draining on a paper towel

Makes about 30 Hushpuppies

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup corn flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon red pepper, preferably cayenne (I used cayenne)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon dried oregano leaves
  • 1/4 cup very finely chopped green onions (tops only)
  • 1 1/2 teaspoons minced garlic
  • 2 eggs, beaten
  • 1 cup milk
  • 2 tablespoons pork lard, unsalted butter, vegetable oil, chicken fat, or bacon drippings (I used unsalted butter)
  • Vegetable oil for deep frying (I used avocado oil instead)


Instructions:

  • Combine all the dry ingredients in a large bowl, breaking up any lumps
  • Stir in the green onions and garlic
  • Add the eggs and blend well
  • In a small saucepan, bring the milk and lard (or other fat) to a boil
  • Remove saucepan from heat
  • Add to flour mixture, half at a time, stirring well after each addition
  • Refrigerate for 1 hour
  • In a large skill or deep fryer, heat 4 inches of oil to 350 degrees
  • Drop the batter by tablespoons into the hot oil. Do not crowd
  • Cook until dark golden brown on each side and cooked through (about 1 min. per side)
  • Drain on paper towels

Retro Notes:

  • I would have used quite a bit more seasoning than what is called for (I just felt they were a little bland)
  • I held back on the amount of green onion b/c I don't love a heavy onion flavor, but I definitely would go back and use the amount it called for (which would also help with the bland flavor)
  • If I had a small ice cream scooper, I would have used that for more consistent/smooth shaped balls
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Tuesday, July 28, 2026

Chocolate Mousse

I made this chocolate mousse as part of my Disney Dinner and Movie Night for "The Princess and the Frog." Although it seems easy with only four ingredients, it's actually quite tricky to master the technique and texture of this delightful dessert. If you make it, let me know how yours turned out in the comments!
 
Makes about 6 servings



Ingredients:

  • 4oz. quality unsweetened chocolate
  • 4 egg whites
  • 1 cup heavy cream
  • 3/4 cup powdered sugar

Instructions:

  • Melt chocolate in a double boiler over low heat
  • Let cool to 110 degrees on a candy thermometer
  • Separately, beat egg whites into stiff peaks (about 1 min with an electric mixer)
  • Separately, beat the cream until froth (about 1 min with an electric mixer). Add the sugar and continue beating until soft peaks form; do not over beat
  • Gently fold the cream mixture into the egg whites.
  • Then add the cooled chocolate (heat to 110 degrees if it has cooled below that temperature), and quickly fold it in until well blended.
  • Spoon into a serving bowl or individual ramekins.
  • Refrigerate at least 2 hours before serving
  • Serve as-is or topped with Chantilly Cream

My Retro Notes:

  • I must have let my chocolate cool below 110 degrees, b/c the final product had little morsels of chocolate instead of being completely smooth. Still super yummy, just not quite the right texture.
  • I didn't have 6 ramekins, but would absolutely buy some for next time. I think individual servings are easier to eat and plate.
  • I didn't serve with Chantilly Cream, but would absolutely next time. It wouldn't make the dish, but would be a cherry on top.

Source: Chef Paul Prudhomme's Louisiana Kitchen
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Wednesday, November 19, 2025

Open for Thanksgiving 2025



This blog post was inspired by my in-laws. They are new parents who are moving into their first home this week, and they mentioned how they wanted to lay low for the holiday and order Thanksgiving "in" this year . That got me brainstorming which restaurants to recommend, and I have to happily say that compared to my research from years past, the number of restaurants open/pre-order options for Thanksgiving is outstanding compared to what it was!

So whether you're tired or bad at cooking, don't want to mess with hosting responsibilities, or just want to chill like my in-laws - whatever the reason - Austin is a great place to recruit the level of help you need.

There is a common trend: BBQ restaurants/pits will usually have an order-ahead option for smoked meats, including whole turkeys; Steakhouses will usually have a dine-in option, with reservations required or highly recommended; and, cafes have dine-in options and same-day call-ahead orders. Grocery stores will be open limited hours, so you can always grab pre-made meals. And of course, Jack-in-the-Box has always been a cult classic over the years b/c it's open 24/7. 

Order Ahead (like right now!) 
**Usually need 48-72 hours advance notice**

Dine-in (Reservations required/recommended) 

  • Jack-in-the-box: 24/7
  • HEB Simple Meals: 6am-12pm
  • Central Market: 8am-2pm
  • Whole Foods: 7am-1pm
  • The Capital Grille

Desserts 

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