MAINS

Manuels Pescado con Espinacas en Limón 34th Street Café Salmon & Kale Quinoa Bowl DFG Noodles Filipino Chicken Adobo Mongers Pan Roasted Red Snapper with Salsa Verde Sway Son-In-Law 39 41 43 45 47

PESCADO CON ESPINACAS EN LIMÓN

Exceptional regional Mexican cooking, handcrafted cocktails, legendary margaritas, consistency and friendly service have made Manuels an Austin favorite for over 30 years. From farm to sea, savory dishes are expertly prepared with high-quality, local ingredients. The original location is downtown at 310 Congress Ave, in the heart of Austin’s business and entertainment district. The Jollyville Road location has free parking and a beautiful garden patio–so you can get your fix on either side of town! Manuels is normally open 7 days a week for lunch, hour and dinner, plus live music brunch on Sundays

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PESCADO CON ESPINACAS EN LIMÓN

INGREDIENTS

4 medium fresh yellow fin tuna or black brum fillets 1/2 tsp sea salt 1/4 tsp black pepper 1 tblsp olive oil 1/2 tsp minced garlic 2 cups pico de gallo 1 lb. fresh baby spinach 2 lemons 1/2 orange

INSTRUCTIONS

Salt and pepper the fish. Set aside.

Sauté the garlic in olive oil, add pico de gallo and continue to sauté. Add the spinach and cook for a few minutes until soft and wilted. Add salt and pepper to taste along with a squeeze of 1 lemon and 1/2 orange. Heat thoroughly.

On a grill, or in a separate pan, sear the fish.

Create a spinach mixture bed in the center of each plate and top with the cooked fish. Garnish with a lemon wedge.

SALMON & KALE QUINOA BOWL

Since we founded 34th Street Café in April 1995, our customers and staff have created a truly special warm and homegrown environment. From walk-up orders to family dinners, we’ve been grateful to share meals and memories with the city of Austin for the past 25 years, and we look forward to the day when we can see you all again.

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SALMON & KALE QUINOA BOWL

SEARED SALMON

1.5 lb Atlantic salmon 2 Tbsp. olive oil 1/2 cup white wine Salt and pepper

QUINOA KALE

2 cups quinoa 4 cups hot water 3 cups of fresh baby kale Lemon juice Olive oil Fresh herbs

YOGURT MUSTARD SAUCE

1 cup organic yogurt 4 oz. grainy mustard 1/2 cup fresh parsley Fresh herbs

INSTRUCTIONS

Cut the salmon fillets into 4 6-oz. pieces.

Crisp for 5 minutes, flip the salmon and sear 3 minutes on medium heat. Set aside.

Pour the quinoa into a mixing bowl, add the hot water and toss lightly. The water should be absorbed in 10–15 minutes.

Cut the baby kale into ribbons. Then add the ribbons to the quinoa, along with salt, pepper, lemon juice and olive oil. Toss until all mixed together. Divide the quinoa kale into portions and place the salmon on top.

Combine the yogurt and mustard to make sauce. Add the sauce and garnish with fresh parsley. Serve with asparagus, brussels sprouts or any other veggie you would like to add!

FILIPINO CHICKEN ADOBO

A note from the owner, Cheryl Cunningham:

I was raised by some amazing cooks: my mother, Irene; my great grandmother, Zho Zho; and my Nanny Thelma, who hailed from the Philippines. Thelma left quite an impression on me. Her comfort food cooking skills were off-the-charts phenomenal. One particular dish whose aroma always made me drool was her fall-off-the-bone-tender Chicken Adobo. I only came to find out it is the national dish of the Philippines in my late 20s.

I never attempted to cook it because the flavors were so layered that I was simply too intimidated to even try figuring out such a deceptively complex dish. Plus, I wanted to avoid the feeling of complete disappointment if I were to fail at replicating it to the T. Finally, in my 30s, after two years of owning DFG Noodles, I mustered up the guts to give it a shot.

It was nowhere near as complicated as I had thought. In fact, it’s one of the simplest dishes I have ever made. Although it took me three tries to perfect, it was totally worth it. I hope you like one of my childhood favorites as much as I and apparently the rest of Philippines do as well.

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FILIPINO CHICKEN ADOBO

INGREDIENTS

3/4 cup soy sauce (preferably Datu Puti brand) 4 cups water 2 Tbsp. black pepper 4 bay leaves 4 hard-boiled eggs, peeled 4 whole chicken legs (or 4 chicken thighs plus 4 drumsticks) 3/4 cup white vinegar (preferably Datu Puti brand) 1/2 cup brown sugar

INSTRUCTIONS

Combine the soy sauce, water, black pepper, bay leaves, hard-boiled eggs and chicken in a small pot. Leave the lid open and bring to a high boil. As soon as the sauce is boiling, reduce heat to medium and simmer for 1 hour. You’re almost there! Now add the finishing touches.

Stir the white wine vinegar into the sauce, as gently as you can. The chicken should now be fall-apart tender. Cook for an additional 15 minutes on medium heat. While you are waiting, cook up a pot of Jasmine Rice. Dish up a quarter chicken per serving along with an egg sliced in half. Drizzle the sauce liberally onto the egg yolk, chicken and rice. That’s where the magic is! You’ll soon find out why this is the national dish of the Philippines.

PAN ROASTED RED SNAPPER WITH SALSA VERDE

It’s been one wild, unexpected time. Thankfully, the Austin restaurant community does not disappoint when it comes to community among chefs, owners, servers and diners. Everyone bands together. We are so thankful to our loyal customers, seafood purists and industry friends. It’s been our goal through all of this to support our local neighborhood, get food and supplies to the folks that need them and stay connected with our families while we are still trying to do business. No doubt, maintaining a sense of humor and camaraderie has carried us through the last few weeks.

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PAN ROASTED RED SNAPPER WITH SALSA VERDE

PAN ROASTED RED SNAPPER INGREDIENTS

1.5–2 lbs. snapper fillet (or any other whitefish), skin on, either 1 large fillet or 4 portions 2 oz olive oil or clarified butter

Kosher salt Fresh ground black pepper

PAN ROASTED RED SNAPPER INSTRUSCTIONS

Pat the skin side of the fish dry and season with salt and pepper.

In a large cast-iron pan, heat the oil. When the oil is hot, carefully place the fish in the pan, skin side down.

After 30 seconds, gently press the fish down so all of the skin is in contact with the pan.

Cook for 7–8 minutes or until the skin is golden brown and crispy. Flip the fish and continue cooking for 3–4 minutes. (Cooking time will vary according to the thickness of the fillet.)

Remove the fillet to a paper towel and pat off the excess oil.

Plate the fish and drizzle with 1–2 ounces of the Salsa Verde.

This dish can be served with some roasted fingerling potatoes and a shaved fennel and arugula salad.

SALSA VERDE INSTRUCTIONS

Combine all ingredients except the lemon juice. Then drizzle the salsa over the fish, and squeeze fresh lemon on top. (If you add lemon juice directly to the salsa, it will turn the salsa brown.)

Store leftover salsa in the fridge or enjoy with chips.

SALSA VERDE INGREDIENTS

1 cup extra-virgin olive oil 1 cup chopped fresh parsley 1/3 cup chopped fresh chives 1/4 cup drained capers, chopped 1 garlic cloves, minced 1 tsp. chopped fresh thyme 1 tsp. chopped fresh oregano 1/2 tsp. chopped fresh rosemary 1/3 cup fresh lemon juice

SON-IN-LAW

“Sway is Austin—it’s funky, weird, authentic and yet familiar. It’s a place where both our guests and employees feel at home. To me, Sway means family; it’s where I spend 90% of my time every day. The people, the building, the atmosphere—Sway is where I call home.”

– Executive Chef Charles Schlienger

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SON-IN-LAW

CARAMELIZED SOY BRAISED PORK INGREDIENTS

2 lb. boneless pork butt or shoulder ½ cup thick soy sauce (sweet) 2 tsp. palm sugar (or regular sugar) 4 cups chicken stock or broth 2 Tbsp. kosher salt 2 Tbsp. white peppercorn, toasted and ground

INSTRUCTIONS

Cut the pork into 2-inch cubes and place in a braising pan. Mix all other ingredients together and pour over top of the pork. Cover with foil and bake at 325°F for 2½ to 3 hours until cooked through and fork tender.

THAI CHILI SAUCE INGREDIENTS

Thai chilis, finely sliced 1 Tbsp. garlic, minced 2 Tbsp. shallots, minced 1 Tbsp. cilantro, chopped 4 Tbsp. fish sauce (good quality)

INSTRUCTIONS

Mix all together and reserve.

CRISPY SON IN LAW EGG INGREDIENTS

2 whole eggs, large 2 scrambled eggs 3 tb all-purpose flour 1 cup panko bread crumbs

INSTRUCTIONS

Leave 2 whole eggs out so they can warm to room temperature. Bring water to a boil; when the eggs are tempered, gently place them in the boiling water for exactly 5 minutes. At the 5-minute mark, take them out with a pair of tongs or a slotted spoon, and submerge them in ice water to stop the cooking. Once the eggs are cool, peel them gently and carefully; they will be very fragile. Rinse off any remaining shell fragments. Next, prepare the breading station. Place the flour, scrambled eggs and breadcrumbs in 3 separate shallow dishes. Bread the soft-boiled and peeled eggs by coating them first with flour, then with egg mix, then with breadcrumbs. Set aside to cook when the pork and rice are ready.

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SON-IN-LAW CONTINUED

STICKY RICE INGREDIENTS

1 1/2 cups short grain rice 1 cup water 1 bay leaf 1 star anise 1 tsp. kosher salt

INSTRUCTIONS

Place all ingredients in a pot with a tightfitting lid and let soak for 20 minutes. Turn the pot on medium heat for 20 minutes and simmer until the water is absorbed. Turn off heat and rest for an additional 10 minutes to finish steaming.

ASSEMBLY INSTRUCTIONS

After you have prepared the braised pork, Thai chili sauce and breaded eggs, bring a pot of oil for frying to 375°F and fry the breaded eggs until golden brown. Place the pork, rice, chili sauce and fried eggs in separate bowls and serve family style along with fresh basil, cilantro and crispy onions.

Note: Fried onions can be purchased at your local Asian market. We at Sway like the Cock brand, which is found in most Asian markets, but French’s brand works well too.