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Remember us for your catering and event

May 15, 2013

Remember us for your catering and event food needs. We have excellent options for weddings, outdoor celebrations etc. We specialize in live fire cooking and will be happy to discuss your needs. We also pay for referrals that result in securing an event . Please pass our name along to those you feel may enjoy our food. Excellent references available on request. Thanks so much! Mike.

fatback boucherie continues to seek a “

May 14, 2013

fatback boucherie continues to seek a “‘FOH” person to compliment the cooking aspect of our business. The ideal person would have extensive restaurant/ catering experience both in and out of Austin and be a serious food enthusiast and be proactive in their marketing strategy. Any help in finding the right person that results in a partnership will be rewarded with delicious food. Thanks to all.

It was a whirlwind weekend of eating and

May 13, 2013

It was a whirlwind weekend of eating and taking in rice country here and in Louisiana. I’ve got to say it’s looking particularly beautiful right now. I’ve never posted constantly during a trip like that and it felt like y’all were there with me! Stay tuned for more .

Fatback Boucherie update

May 9, 2013

Well we haven’t been on here for a while but we do still exist. Things have been a little harder with Lynn being sick and all but we are strong and we don’t give up. So that leads us to today. We are no longer operating a food truck but we are very much catering and delivering food Thursday through Sunday. I will post the menu below. First I want to thank our purveyors where we get the bulk of our supplies. Richardson Farms. we use their Freedom Ranger chicken exclusively for our fried chicken. Tecolote farms. Louisiana native David Pitre and family grow delicious organic vegetables just outside of Austin. Black Hill meats. Felix supplies us with specialty pork. Look these guys up and support them. They are doing great things. And here is the menu:

 

We have had great response to our fried chicken delivery. I hesitated to start it cause I will be traveling back to Louisiana 
for a festival and some bayou time but let me post this menu for you now for next week. All orders must be placed by this Sunday for the following weeks suppers(Thurs-Sun). We appreciate your enthusiasm and support . Here we go:

Fried Chicken Dinner- White or dark Richardson Farm Freedom Ranger chicken, with a choice of a side below, cracklin’ cornbread or cane syrup gateau, pickle, gravy, our hot sauce and cane syrup. 14.00 bucks

Fried pork Dinner- Same as above but with fried pork. Because pork is awesome. 14.00 bucks

Chicken and our smoked sausage gumbo- dark roux gumbo served with potato salad like it should be. 12.00/qt.

Boudin balls- order of three , served with our creole mustard and crackers. 5.00 bucks

Boudin rouge- Black Hill Farm pork blood sausage served with our creole mustard and crackers. 7.00 bucks

Oreille de cochon- A beignet stuffed with our boudin. Breaux Bridge style. As good as it sounds. 7.00 bucks

sides: 
yukon gold potatoes and brown gravy
chow chow
red beans and rice with pickled pork
potato salad
dirty rice
grits
Tecolote farm smothered greens

sides available a la carte for five dollars a pint.
we will more than likely add catfish/hushpuppies the following week along with our favorite drinks. Special thanks to Richardson , Tecolote and Black Hill Farms.
Fatback Boucherie 504-491-9423
fatbackboucherie@gmail.comImage

Okra

August 24, 2012

I was thinking of what to title this post and was stumped. Then it hit Image me that is what happens to people when they are thinking of buying okra. You are either super excited to have it in a way that you’ve tried ten million times or at a loss for a new way of preparing it.

Everyone loves fried  okra but you can fry anything and it would get eaten. Thinking of it from a chefs perspective we will ask a few questions of it. How is it usually cooked? How can I make that more interesting? What are it’s origins? How is it prepared there? What are some natural compliments to the flavor? What are contrasting flavors that would be interesting?

So I came up  with variations on ways we already love. Like fried okra?Try tempura battering it and serving with soy sauce or making a okra relleno, stuffing it with cheese and dipping it in an egg batter . Gumbo with okra has to be one of the most satisfying dishes ever conceived . Stews speak to it’s African origins. Instead though try cooking it in a Vietnamese ‘canh chua’ soup, sour with a tamarind broth. The okra allowed to be itself without a coating or thick broth. Blanched and folded into tamales is too easy, the corn and okra combo strikes again.

I believe we can make okra interesting again. It’s delicious and loves our hot, hot summers. Pick some up at Springdale Farm here in East Austin or fresh at your local farmers market and have fun.

 

Eat your greens

August 16, 2012

I have a habit of reaching for ingredients that may be unavailable to me here in Austin due to the summer heat and it’s tendency  of staying over one hundred degrees for what seems like forever. Something I start craving is greens. I love greens of every sort, from tender lettuces to sturdy kale. But in August here in Austin, you would be hard pressed to find a farmer who is offering anything like this as it is just too darn hot to  grow them.

So that leaves you options. You can go without  the well known greens for a while, eat imported greens, or look for alternatives that have proven to do well. if you spend anytime in the garden or field you will notice that there are some plants that make it through the heat. Wild amaranth, purslane, thistle, to name a few. Recently I discovered sweet potato greens. My food trailer is very conveniently located on an urban farm in east Austin . There the Foore family grows the delicious sweet potato greens that I have found to be my healthy summer alternative to having to wait for my turnip, chard, and beet leaves.

I started by making them in the fashion I usually cook greens, with salt pork and onion, smothered style. Then like I was trained  to , in the Italian way, with  a little garlic and chili flake, drizzling good olive oil over. Sauteed and served with a puree of the root is also delicious as the greens faintly echo the taste of the former. Try them in a gumbo as a vegetarian option, the fleshy leaves  and tender stalks Imagebeing awesome to the tooth in the broth. Green curry with coconut milk, potato and sweet potato greens is substantial and light at the same. time. 

So don’t go without your greens in August here in Austin.  Try some sweet potato greens from a local farmer. They are too delicious to ignore and good for you as well. See you on the Farm. Mike.

A return to the keyboard and our second fall in Austin.

August 7, 2012

It’s been what seems like an eternity since I posted here at our blog but here I go again. So much has happened to Lynn and I since the last entry but I will summarize:

A few months ago Lynn was diagnosed with breast cancer, has had the operation to remove it and is now in the process of eliminating it completely through chemotherapy, medication, and in September, radiation. She is very positive, and so am I that this is just a speed bump on our road of life.

Our business has very recently move to an amazing location on the east side of Austin. It’s called Springdale Farm. The owners Paula and Glenn Foore are kind and passionate people and we feel extremely fortunate to be there.

Darleen the dog is still the best dog in the world. Just a more trained best dog in the world.

My children continue to grow like weeds and I continue to grow more proud of them as I look at them wishing I could push them around in the stroller like before.

So those are the main things, lots of happenings, and lots more in the works. It’s feeling good to be here writing to y’all again and I do believe I’ll be back shortly. Last year around this time I announced the August sighting  of  teal migrating down here to Texas. Well I just read and saw some pictures that they were here again. That marks the beginning of  a very special time of year for us here in this house. We will start hunting dove the beginning of September, those fast little teal mid September along with some early geese. Then in November be busy with big ducks, geese, deer, hog, rabbit and more that we are blessed with taking.Lot’s of preparation, lot’s of food, lot’s of family , friends new and old. We look forward to sharing these experiences with you. I’ll post again soon, Mike.

Also check our Facebook page “Fatback Boucherie at Springdale Farm” for events, updates and poor examples of writing. See ya.

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