Welcome to the Chocolate Lab!
All our creative recipes, made happily in ATX.
Amberjack with Scorched Onion Barley | Next time you wake up early and take a jog down to your local fish market, take a peek to see if they have some Amberjack in stock. It’s sleek, unique, light and handsome…kinda like us after our workout run. Just kidding.
So what did we make with our new friend? Well that you’ll have to read on to find out…Details
THE Tzatziki | The Greeks may have had Achilles, but they didn’t have Bruin. This classic condiment was inspired by my main man, the greatest hero of all. It’s not your traditional take on this recipe, but we’re tellin’ ya, it’s pretty darn good. We’ve made a million sauces and condiments, so trust us on this…Details
Midnight Plum Sauce | Looking for a killer plum sauce recipe? Well look no further. We’ve done the research. We’ve done the taste-tasting. And here is what came out of the Chocolate Lab – it’s sweet, tangy and slightly spicy. It’s simple yet sophisticated. It’s freakin’ awesome. Enjoy.Details
Peanut Powder Flank + Gastrique | I don’t have much of a sweet tooth. Throughout my life, I would just watch my girlfriends take on dessert alone during our dinner dates. It was pretty boring. I was, and still am, much more of a meat & savory guy. But I get it. Even I, after binge watching Bachelor in Paradise, feel like a spoonful of sorrow. So this recipe is my compromise – the point where I feel like strolling down sugar lane while seeing what meat-head Chad is up to.Details
Croque Madames | Sometimes you just need a sandwich that takes the pain away…or in this case, takes your breath away. This is our riff on the French classic that is usually served smothered in a cheesy bechamel sauce. But since the Olympics are in full gear, we decided to take a healthier route, 86 the sauce, and just make something unforgettable and comforting…this one wins Gold.Details
No-Nona’s Marinara Sauce | If you read this blog regularly, you know Bruin & I always get that one burning question – who is your Italian grandma that taught you how to cook?! Well, we don’t have one. We learned the hard way. In fact, if we did have one, we think she would be so proud of us she would let us win in double solitaire or make us a pasta quilt…Details
Red Ocean | We call this Red Ocean because it has two of our very favorite red buddies from the Gulf of Mexico – the Red Grouper and Royal Red Shrimp! So when you want some amazing, fresh grouper, maybe a shrimp or two, a goat cheese salad, and a compound butter to finish it off, then you’re…Details
Vivi’s Queen Crab Dip | So I got this friend named Pat in Chicago, who is a masterchef. He’d never admit it but he really is that good. But my favorite recipe that I stole from Pat, turns out to not be his at all. But rather his mom’s! She serves this dip at dinner party’s, and let me tell you, it’s bleapin’ ridiculous. Ridiculously good.
So to thank Pat for naively revealing his family secrets, we are naming this dip after his new baby girl, Vivi. It’s the very least we could do. Thanks bud.Details
Veal Buttermilk Enchiladas | These are our fusion French enchiladas. Eat and enjoy. Veal Buttermilk Enchiladas Print Prep Time 20 mins Cook Time 5 hours 35 mins Total Time 5 hours 55 mins * This recipe has 3 parts: the Pickled Jalapenos, Buttermilk Bean Sauce and Enchiladas. * You can make the jalapenos…Details
Ribeye Asparagus Chili | We’ve lived all over the South, so we’ve met a lot of people who think they know chili. Well, they would never put these ingredients together – vermouth, asparagus & vegetable base – kinda fancy, but this type of fancy is just what chili was missing it’s entire life. This one is…Details
Jalapeno Cheese Fish & Chips | You know when you make something and you just want to pat yourself on the back? Like, hell ya man, good job. Well in my case, with this recipe, I didn’t pat myself on the back. I started to cry. Laugh and cry. This fried fish is so silly good,…Details