Food & Drink

Austin Chefs Share Their Best 5-Ingredient Recipes You Can Easily Make at Home

Published On 11/08/2016 Published On 11/08/2016
Chilantro BBQ
Chi Gundis Salsa from Chi'Lantro | Chilantro BBQ
Courtesy of Salt Traders Coastal Cooking

Ingredients:

  • 4 cups cornmeal
  • 2 teaspoon baking soda
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup roasted corn

Directions:

  • Combine all dry ingredients and mix well.
  • In separate bowl beat eggs and add buttermilk.
  • Add wet ingredients to dry ingredients and mix until well incorporated.
  • Roast corn in oven or on grill in the husk until kernels are tender.
  • Peel and shave corn off the cob then fold into your batter. At this point you can add in anything you want like roasted chiles, crab, or shrimp, fresh herbs.
  • Heat oil in fry pan to 350 degrees; using a spoon, scoop out little balls of batter and carefully drop into fry oil. Cook for 2 minutes, then using the spoon flip hush puppies over and continue cooking for an additional 2 minutes or until golden brown.
  • Place on paper towel to drain, serve with dipping sauce of tartar or spicy remoulade.
Courtesy of Cultivate PR

Ingredients:

  • 1 head green cabbage, shredded
  • 5 sprigs tarragon
  • 3 lemons, zest and juice
  • 1/2 cup honey
  • 2 tablespoons kosher salt

Directions:

  • Combine chopped tarragon leaves, shredded cabbage, lemon zest and juice, honey, and salt in a large bowl and toss to combine.
  • Let marinate at least one hour.
Bacon jam on a turkey sandwich | Courtesy of Forthright

Ingredients:

  • 1lb smoked bacon cut into small pieces  
  • 3 tablespoons brown sugar
  • 1/2 cup apple cider vinegar
  • 3oz white onion
  • Salt to taste

Directions:

  • Finely chop the white onion.
  • Cook the bacon and onion until nearly crispy.
  • Add the apple cider vinegar and reduce to half.
  • Then add the brown sugar and boil for three minutes.
  • Season to taste.
Courtesy of VOX Table

Ingredients:

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1 cup Greek yogurt
  • Vegetable oil or nonstick spray for greasing pan

Directions:

  • Preheat oven to 500 degrees.
  • Combine the flour, baking powder and salt in a bowl.
  • Add the yogurt, and mix with your hands until fully incorporated.
  • Knead for 1-2 minutes on a lightly floured board.
  • Divide into four equal sized portions, and roll into balls.
  • Using a rolling pin, flatten each portion into an oval shape about 1/4" thick.
  • Place the flatbreads on a greased sheet tray and pop them in the oven for about 7-10 minutes or until a light golden brown.
Courtesy of Barley Swine

Ingredients:

  • ½ cup truffle oil
  • ½ cup brown butter
  • 1 pint eggs
  • 1 qt mushroom stock (pre-made stock can be found in soup aisle)
  • ⅔ cup white soy sauce

Directions:

  • Combine truffle oil with melted brown butter and set aside; blend eggs in blender and drizzle in the oil mixture until emulsified.
  • Add in mushroom stock and white soy.
  • Strain and allow to sit overnight to remove bubbles.
  • Steam in a cup or bowl (like you would steam broccoli) at 200F until custard sets, enjoy while hot.
Courtesy of Chi'Lantro BBQ

Ingredients:

  • 1.4 oz chile Japones (dry, dark red chiles usually found packaged at your local grocery)
  • 7.2 oz onion
  • .7 oz peeled garlic
  • 1 cup water
  • 1.3 oz vegetable oil

Directions:

  • Blend all ingredients in a blender except oil.
  • Slowly drizzle oil into mixture until desired consistency is reached.
  • Season with salt to taste.
Amira Jensen

Ingredients:

  • 16oz tofu
  • shiso leaves (can be found at Asian markets)
  • olive oil
  • salt
  • soy sauce

Directions:

  • Wrap tofu with paper towels and place weight on top of tofu for 30-40 minutes. Change towels at least twice.
  • Cube the tofu and sprinkle with salt.
  • Now, chop the shiso leaves and place the tofu and shiso into a container.
  • Cover both with olive oil.
  • Let soak for 2 to 4 days.
  • Remove tofu from container and shred fresh shiso on top.
  • Finish with a drizzle of soy sauce and sprinkle of finishing salt. Enjoy!