Domain: A TEXAS MONTHLY Editorial Supplement

Rule Britannia

From Jenni Messina, owner Jennivine’s Restaurant and Culinary Center, Dallas.

by Laura Dye, Mitch Owens and Betsy Williams

November 1989

Jenni Messina, the Anglo-Indian owner of Dallas’ Jennivine’s Restaurant and Culinary Center, has made her business a success by recharging her native English cookery with Southwestern flavors and produce. In his buffet for twelve, Messina’s warm English salad is dressed with a British standby—Stilton cheese—but bits of juicy jicama and sorrel add Tex-Mex animation. At the center of her holiday menu is roast tenderloin of beef, smothered with a fresh-cayenne-pepper sauce. Following this are deep-dish tributes to autumn: braised red cabbage and sugar snap peas. Dessert is a sumptuous bread pudding, studded with raisins and drizzled with spoonfuls of bourbon-zapped crème anglaise.

MENU

Warm English Garden Salad Recipe
Beef Tenderloin With Cayenne Sauce Recipe
Braised Red Cabbage
Sugar Snap Peas
Jennivine’s Bread Pudding Recipe
Iron Horse Cabernet 1986

Serves 12

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)