Welcome to the Chocolate Lab!
All our creative recipes, made happily in ATX.
Cherry Pancetta Pork | Medallions with a little cherry love. Read on to get in on the action… In this recipe, we sear our pork medallions, then braise them a short bit in stock, wine, malt vinegar, soy, and honey, before we top them with sauteed shiitakes, roasted red bell pepper, ginger and some other…Details
Scallop Sliders | We love our shelled scallop buddies from the deep blue more than anybody. So much in fact, they are our favorite protein of choice for sliders and game days. And you know what, they get even better when you sear them till they’re golden brown, top them with a sweet red pepper jam…Details
Veal Quesadillas + Sour Cream Bearnaise | So we spent most of our youth running around the streets of Austin. It was fun. Great food, great people, but the best part was just being able to combine the two and having unique food from different cultures. Mexican food was awesome there, but when you fused it with the progressive wave of Austin’s food scene, it became a whole other animal.Details
Wagyu Steak & Fries | Wagyu is like the Brad Pitt of steak. Wait a minute. More like the Jackie Chan of steak. It comes from Japan and is known for its short legs…and flavor and marbling. I’m sure you’ve heard about it before, but what you might not know is that a lot of it is grown in the U.S. and Australia (because of cheaper grasslands). Also, the highest rated A5 wagyu, is said to have fat that melts in your mouth at 77 degrees! No wonder these guys taste so good, they are traditionally fed a beer-rich diet and massaged with sake….sounds like a great life to me.Details
Dinner-Party Grilled Cheese | Are you sitting down? This recipe doesn’t need no introduction. It is grilled cheese at its finest – a fancy dinner-party version with a hot firecracker sauce and fancy mayonnaise. Think of it as a kid’s sandwich made for a king…and trust us, it tastes that way too.Details
Partito Scallops in Shiitake Broth | For some reason it’s hard for us to come up with dinner party dishes (I guess it’s because we are always trying to impress). So when we do end up composing a hit, we just can’t wait to share. So here she is – our winning dish from the scallop category. You can serve this anytime of year – it’s festive during the summer and brightens up the winter. We hope you enjoy…Details
Oxtail Summer Subs | It’s time for a culinary challenge! Next time you’re at your specialty grocery store, I want you to pick up OXTAILS (yes, you read that right). It’s not as popular here, as say in England or Ireland, but it’s just a matter of time. Once you get past the truth of what it is (an actual tail), you won’t ever look back and it WILL be one of your new favorite braising meats. Throw it in a stew, make a consomme or better yet, do what we did, and slay some meatballs…Details
Panko Tilapia + Curried Red Lentils | There is one simple truth in this world. And that is – a breaded fish is hard to beat. And if you add a splash of lemon and some tartar sauce, well then nothing will beat it. For us, the trick is to keep it simple, and that’s what we do in this one…Details
Chunky Chipotle Ketchup | This ketchup reminds me of lower school art class. You know the time, when you just mashed everything you loved in front of you and it just made sense? So much sense, that every adult within a 50 yard radius came over, told you you were awesome, just to put the…Details
Crispy King Salmon + Mayo Salad | Alright. So here’s the deal. This is pretty much the most simple, yet delish, salmon on the planet. It’s perfectly crispy and balanced just right with a cool, mayo based salad. It’s just…damn…I could go on and on and on…Details