I am an amateur cook.
Also, not sure if this makes it any more specific but restaurants serve it with a side of chips as a starter. It's really to die for!
Basically, what I am looking for is a bowl of melted cheese. A lot of places add jalapeno, ground beef, onions, cilantro, etc. I feel like the white queso (perhaps from Berryhill's?) is a good start. I want to know what cheeses to use and how to prepare the dip. I also am adamant about NOT using Velveeta (or keeping the amt. to a minimum) or Rotel. Hope this helps!
As a resident of Oregon, I DIED tonight when he mispronounced the state name. You CANNOT love wine and still not know how to say Oregon. Best Pee-Not Nors ever. I really dislike Angelo (ummm..did he say he made love to his beef tonight?) and I wish he would've been the one to go, but it appears he also makes great tasting food. Sigh. Why do the d-bags always win this thing?!
Ditto what @flamingo & hmw0029 said. But I LOVE to crumble goat cheese on a salad with a good lemon vinaigrette (add pine nuts and bacon).
We just made lettuce wraps the other night. My friend has the recipe for the sauce, but I believe it was just soy sauce, mirin, hoisin, sugar, sesame oil, cornstarch and red pepper flakes reduced down. Then add grated ginger and some sliced scallions. Very good and very spicy depending on how much red pepper flakes you use. We also made an accompanying peanut sauce - just roasted peanuts, peanut butter, hoisin, and peanut oil blended up in a blender or food processor. It's definitely chunky, but very good! Good luck!
It's been two years since I lived in Austin, but there was a taco cart (not sure if it's still there) at the corner of E Cesar Chavez and Pleasant Valley that had the best carnitas tacos ever. I am still trying to replicate them. They had fresh chopped onion and cilantro on them and the meat just melted in your mouth.
I made this last night. It was fantastic! I added one cubed avocado, too and I served it on flax and poppy seed chips. The only thing I might do differently next time is to cut the salmon into smaller cubes instead of slices, to make it easier to pick up with the chips. Thanks for the recipe!
For dessert with honey and spicy toasted almonds. Die.
Never mind, I found your blog ;)
Yum! Where can I find the recipe?
PokPok is a great restaurant for sure. You don't want to miss it. You can also try Foster Burger - by one of the owner's of Pok Pok. It was recently named one of the best 10 new burger places in the country by Bon Appetit, Also, I can say enough about Andina in the Pearl District. It's Peuvian and I've never had anything I didn't like there. Podnah's or Screen Door both offer good Southern food, but for really good BBQ I recommend Russell Street BBQ. Let's see - what else??? For shopping and an AMAZING lunch experience go to EVOE on Hawthorne - part of the awesome Pastaworks european-style market. Yum! You're gonna love it here!
I lived in Austin, TX for a couple of years and have since moved back to Portland, OR. The one thing I haven't been able to find and/or replicate is Polvo's chili con queso. Or any chili con queso, really. Maudie's, Matt's El Rancho and Polvo's were my three favorites - but I am really craving any chili con queso recipe that DOES NOT include velveeta and/or Rotel. I want the real deal. What cheeses? What techinque? I would love some direction. Thanks!
Basil, heirloom tomatoes and garlic from the Farmer's Market for bruschetta.
Salt fingerlings in butter and rosemary
Emily's Uh-Mazing Chocolate Chip Cookies with Fleur De Sel
Making quick pickled green beans & cukes.
These went into a salt potato recipe that was amazing.
Daeji Bulgogi Lettuce Wraps
Wild-Caught Columbia River Chinook for Salmon Ceviche
Avocado cubed for Salmon Ceviche
Bacon for frisee aux lardons
From Gartner's Country Meat Market in Portland, OR
Thick cut bacon for frisee aux lardons
Yellow Zucchini Coin
Buttermilk-Chive Salad Dressing
Classic grilled beef burger with grilled onion and American cheese.
Grilled vegetables
Seared scallop with balsamic vinaigrette and arugula.
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Thank you all for your recipes! I have tried the one from Homesick Texan but found the consistency a little thick for my taste (though I may have erred in the execution of it). In my experience, queso fundido is typically baked and served in a shallow dish. It comes with warm tortillas (not tortilla chips)...What I am talking about is definitely called Chili Con Queso (or as most people call it, just Queso). It's served in a bowl with tortilla chips to dip in it. I've had both and definitely prefer the Queso over the Fundido. (My Houstonian boyfriend has confirmed that all Texans should know the difference)
@Piano Thanks! That makes sense!
@Leebo LOL. Thanks for the pass :) Just to clarify, I didn't sing the praises of Berryhill's - only mentioned that the previous commenter might have been referring to their white queso. I will, however, eat Polvo's, Matt's El Rancho's or Maudie's queso before nuking up some Velveeta and Rotel.