Welcome to the Chocolate Lab!
All our creative recipes, made happily in ATX.
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
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