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Texas Monthly

Recipes |
January 20, 2013

Seared Halibut

Recipe from Tony’s, Houston.Lentils1 cup green lentils cheesecloth, 6 inches square 12 parsley stems 1 bay leaf 1 sprig thyme 2 whole cloves salt to taste 4 cups chicken stockRinse lentils, removing pebbles. Cover with water and simmer 5 minutes. Meanwhile, make a cheesecloth bag to wrap up next 4

Recipes |
January 20, 2013

Scrambled Egg Whites with Smoked Salmon

Recipe from Sipango, 4513 Travis, Dallas12 eggs, whites only 2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped 2 tablespoons light vegetable oil 4 Roma tomatoes, seeded and diced (1-inch squares) 4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish 1 bunch fresh chives, finely

Recipe |
January 20, 2013

Savory Shrimp and Plantains With Spinach Bread Pudding

Spinach Bread Pudding1/2 cup diced yellow onion 1/2 cup diced red bell pepper 4 tablespoons butter 2 cups fresh spinach, torn in pieces 1 ounce (1/4 cup) crumbled or grated cotija or Parmesan cheese 1 cup milk 1/2 cup heavy cream 1 large egg, beaten 1/4 teaspoon salt 1/4 teaspoon

Recipe |
January 20, 2013

Sautéed Shrimp on Cannellini Beans

Radicchio Walnut Salad9 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar (preferably from Modena) 2/3 cup sugar 1 cup walnut halves 2 heads radicchio, coarsely chopped or torn 3 ounces Gorgonzola, finely crumbled salt and pepper to tasteWhisk oil and vinegar until thick and season with salt and pepper. Set

Recipe |
January 20, 2013

Salmon With Saffron Potatoes

Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3

Recipe |
January 20, 2013

Saffron and Lobster Mashed Potatoes

1 four- to five-ounce lobster tail 3 pounds Idaho potatoes, peeled and roughly cut 1/2 cup half-and-half 1/4 teaspoon high-quality saffron threads 1 clove garlic, peeled and mashed with 1 teaspoon salt 1/4 teaspoon black pepper 11/2 teaspoons lobster base powder or concentrate (may substitute chicken or vegetable bouillon) 2

Recipes |
January 20, 2013

Roasted Red Snapper on Risotto

Sun-Dried-Tomato Pesto1 1⁄4 cup sun-dried tomatoes (use the type sold in oil) 1⁄3 cup pine nuts 8 fresh basil leaves 1–2 anchovy filets (optional) 1 pinch cayenne pepper 3 large garlic cloves, peeled 1 cup extra-virgin olive oilDrain oil from tomatoes and reserve for risotto. Smoke 1⁄2 cup tomatoes over

Recipe |
January 20, 2013

Rare Ahi Nicoise

Coriander Crusted Ahi, Arugula, Hard Boiled Egg, and Fresh Tomato VinaigretteAhi Crust Recipe 1 sixteen-ounce piece of fresh ahi tuna 1/2 cup coriander seed, toasted and ground 1/2 cup fennel seed, toasted and ground 3 tablespoons cracked black pepper 2 tablespoons sea saltFresh Tomato Vinaigrette 2 pounds fresh vine-ripe tomatoes

Recipe |
January 20, 2013

Pumpkin-Seed-Crusted Halibut

Fresh halibut dusted in Parmesan and pumpkin seeds and served with a creamy roasted-corn and shrimp sauce in this recipe from Prego, Houston.

Recipes |
January 20, 2013

Plantain-Crusted Salmon With Black Bean-Mango Relish

Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron

Pat's Pick |
January 20, 2013

Hector’s on Henderson

I love a restaurant that’s a personal statement, and Hector’s on Henderson is just that. Hector Garcia, a longtime fixture on the Dallas dining scene (general manager at the Riviera, co-owner of Iris), has his own place now, and you can see his stamp on the food (eclectic

Recipe |
January 20, 2013

Pan-seared Diver Scallops

Pan-seared Diver Scallops With Edamame-Corn Succotash and Basil-Sweet Pea SauceScallops 20 diver scallops kosher salt to taste pepper to taste 4 tablespoons canola oilDry all scallops well and season with salt and pepper immediately before searing them. Heat a large sauté pan and add canola oil. In smoking pan, add

Recipe |
January 20, 2013

Pan Fried Stuffed Eggplant Pancake

With Jonah Crab on French Green Lentils and Serrano Ham. Recipe from Urban Bistro, Dallas2 pieces of sliced eggplant 1/2-inch thick 2 ounces olive oil salt and pepper 3 ounces French green lentils 2 cups water 4 ounces Jonah crab 1 teaspoon chopped fresh herbs 1 tablespoon flour

Recipe |
January 20, 2013

Osaka Crab Cakes

Crab Cakes1 pound lump crabmeat, picked 1/2 to 1 cup mayonnaise 1 cup Japanese bread crumbs, plus some for breading (available in many grocery stores; do not use regular, fine bread crumbs) 1/4 cup finely diced red bell pepper, briefly sautèed in oil juice and zest of 1 lemon 1

Recipe |
January 20, 2013

Moose Cafe’s Cedar-Plank Shrimp

Scalloped Tarragon Potatoes1 pound red potatoes, skins on, sliced very thin 2 tablespoons olive oil 2 teaspoons minced garlic 1 tablespoon fresh chopped tarragon Salt and white pepper to tasteToss all ingredients together. On a lightly greased sheet pan arrange potatoes in a spiral form, overlapping each slice, to make

Recipe |
January 20, 2013

Miso-Glazed Shrimp

Shrimp and Miso Glaze1 yellow onion, sliced vegetable oil for sautéing 1 tablespoon miso paste (available at Asian markets) 1/2 tablespoon sambal chile paste 1 tablespoon oyster sauce 4 to 6 drops sesame oil 24 to 36 shrimp (16–20 per pound size), peeled, tails onSauté onion in oil over medium

Recipes |
January 20, 2013

Masa-Battered Shrimp

2 quarts oil 12 to 16 Gulf shrimp, peeled, with tails 1 1/2 cups Masa Harina 3/4 cup flour 1/2 teaspoon baking powder 2 eggs 8 ounces Shiner Bock beer Salt, white pepper, and cumin to taste Green pumpkin-seed salsa (recipe below) Orange-jicama salad (recipe below)Heat oil to 350 degrees

Recipe |
January 20, 2013

Lemon-Basil Risotto With Diver Scallops

Risotto5 cups fish or chicken stock 2 tablespoons olive oil 2 shallots, peeled and minced 1 small stalk celery, minced 2 tablespoons finely chopped celery leaf 1 1/2 cups carnaroli or arborio rice 1/3 cup dry vermouth 1/4 cup unsalted butter zest of 1 small lemon 1/3 cup fresh basil

Recipes |
January 20, 2013

Lemon Sole with Champagne Sauce

4 seven-ounce lemon sole filets 5 tablespoons unsalted butter 1/2 cup bread crumbs Vegetable oil 3 small shallots, finely chopped 1 cup dry champagne 1/2 cup fish stock (see recipe, below) 1/4 cup heavy cream 1 tablespoon lemon juice 1/4 cup champagne grapes (or quartered red grapes)Preheat oven to 375

Recipes |
January 20, 2013

Grilled Swordfish Club Sandwich

Coyote Cafe, 612 W. Sixth Street, Austin.Sandwiches4 four- to six-ounce swordfish filets 8 slices applewood-smoked bacon 8 to 12 thick slices brioche or other sweetish egg bread 1/4 pound arugula Season fish with chile rub (see below) and grill to desired doneness. Meanwhile, fry bacon, drain well, and keep warm.

Recipe |
January 20, 2013

Grilled Shrimp-Pasta Salad

Pasta With Vinaigrette1/2 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 tablespoon finely chopped assorted herbs (your choice of fresh basil, oregano, tarragon, rosemary, etc.) kosher salt and freshly ground pepper to taste8 ounces uncooked rotelle (spiral

Recipe |
January 20, 2013

Grilled Scallops

Scallops20 large (U-10) 4 tablespoons olive oil 1 lime, sliced 8 sprigs cilantroRinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until

Recipes |
January 20, 2013

Grilled Pompano, Sea Scallops and Crayfish

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste 1/2 to 3/4 pound precooked crayfish tail

Recipes |
January 20, 2013

Grilled Pacific Salmon with Soy-Wasabi Sauce

Soy-Wasabi Sauce5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets)Stir together wasabi powder and just enough

Recipe |
January 20, 2013

Grilled Marinated Shrimp

1/4 cup pure olive oil 2 teaspoons finely chopped garlic 2 teaspoons balsamic vinegar juice of one lemon 8 strips lemon peel, about 11/2 inches long and 1/2 inch wide 1 teaspoon Dijon mustard salt and pepper to taste 12 shrimp, 10 to 15 per pound size, peeled and deveined

Recipes |
January 20, 2013

Garlic Custard and Crabmeat

Roasted-Garlic Custard1 tablespoon olive oil 6 large garlic cloves, peeled 2 cups heavy cream 4 egg yolks 1 whole eggPreheat oven to 300 degrees. Heat olive oil in small roasting pan over medium flame. Add garlic and bake 15 minutes, or until garlic turns golden brown. In saucepan, bring garlic

Recipes |
January 20, 2013

Fish Stock

1 pound well-rinsed fish bones (preferably a mixture of sole and snapper) 1 onion, sliced 8 parsley sprigs 1 celery stalk, chopped into 5 or 6 pieces 1 leek, chopped 1 teaspoon cracked pepper 2 bay leaves 1 or 2 sprigs fresh thyme 2 sprigs basil (optional) 2 quarts cold

Recipe |
January 20, 2013

Filo-Wrapped Sea Bass

Filo-Wrapped Sea Bass on Mustard-Braised LeeksTomato Jam1 tablespoon brown sugar 1 tablespoon cider vinegar 1 pinch each of cinnamon, cloves, and cumin 1 twelve-ounce can tomatoes, drained, seeded, and chopped 1 tablespoon honeyCook sugar, vinegar and spices for about a minute. Add tomatoes, cook for about 30 minutes, then add

Recipe |
January 20, 2013

Crispy Salmon and Spinach Spring Rolls

Spring Rolls8 to 12 spring roll wrappers (available in frozen foods section of grocery stores and at Asian markets) 1 bunch fresh spinach, rinsed 24 ounces of fresh salmon, cut into 8 to 12 finger-length pieces, depending on how fat you want the rolls to be salt and pepper to

Recipe |
January 20, 2013

Crabmeat-Crusted Sea Bass With Wilted Spinach Salad

Sea Bass in Crabmeat Crust1/2 cup shredded crabmeat, cleaned of shell 1/4 cup grated fresh horseradish 1/4 cup breadcrumbs 2 tablespoons minced red bell pepper 2 tablespoons minced yellow bell pepper 2 teaspoons Dijon mustard 3 tablespoons mayonnaise salt and pepper to taste 6 five- to seven-ounce sea bass filets

Recipes |
January 20, 2013

Crab Cakes With Ancho Chile Sauce

Crab Cakes2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro 2

Recipe |
January 20, 2013

Crab Cakes

1 pound fresh jumbo lump crab 1 cup mayo 2 tablespoons old bay 1/2 red pepper, roasted 1 teaspoon roasted garlic 2 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh chives salt and pepper to taste 2 ounces extra virgin olive oilNote: It is important to use the very

Recipe |
January 20, 2013

Cool Seafood Pasta Salad

1 cup dry white wine, more if necessary 30 fresh clams, scrubbed 30 fresh mussels, scrubbed and bearded 30 medium to large shrimp, shelled and deveined, tails on (for a heartier dish, use more shrimp) 2 cups balsamic vinegar 1 pound uncooked capellini (angel-hair pasta) 2 tablespoons olive oil, more

Recipes |
January 20, 2013

Cheese Strudel With Smoked Salmon

1/3 cup boursin cheese 1/2 cup softened goat cheese 8 slices smoked salmon 8 fresh basil leaves 4 sheets filo dough, at room temperature 2 tablespoons clarified butter 1/3 cup bread crumbsPreheat oven to 450 degrees. Mix cheeses together. Place salmon slices on waxed paper, then top each slice with

Recipe |
January 20, 2013

Ceviche from the Sandbar

2 pounds snapper (or fish of choice) 2 medium white onions 2 cups freshly squeezed lime juice 1⁄2 cup freshly squeezed lemon juice 1 large bunch cilantro, leaves only 1 pinch cayenne 4 tablespoons salt freshly ground pepper to taste 4 cloves garlic, minced kernels from 3 ears freshly cooked

Recipe |
January 20, 2013

Ceviche Veracruzana

Ceviche Veracruzana With Salmon, Capers, and Green Olives1 pound salmon filet, cut into 1/2- to 3/4-inch cubes 1 cup fresh lemon juice salt to taste 3 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 7 Roma tomatoes (about 1 1/2 pounds), peeled and cored 15 green

Recipe |
January 20, 2013

Catfish Tacos

Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime

Recipe |
January 20, 2013

Carmel Avocado Parfait With Royal Iranian Osetra Caviar

2 avocados 1 teaspoon lemon juice salt and pepper to taste 4 tablespoons heavy cream 1 ounce Royal Iranian Oestra CaviarNote: Chill martini glasses before serving.Peel avocados and purée through a very fine sifter. Add lemon juice, salt, and pepper to taste. Refrigerate for 2 hours.Mix heavy cream, salt, and

Recipe |
January 20, 2013

Spiced Coconut Butternut Squash Soup

1 tablespoon red curry paste 2 pounds butternut squash, peeled, seeded, and chopped 4 cups chicken or vegetable stock 1 1/2 cups coconut milk 1 large red chile, seeded and finely sliced cilantro for garnishIn a large saucepan over medium heat, add the curry paste and cook for 1 minute.

Recipe |
January 20, 2013

Gingered Butternut Squash Soup

3 large butternut squash 1 cup chopped white onions 3/4 cup honey 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 tablespoons ground ginger 4 1/2 cups water, heated coarse salt and freshly ground white pepperPeel, halve, and seed the squash, dicing into 1/4-inch pieces. Combine

Recipe |
January 20, 2013

Miniature Lobster Corn Dog

Recipe from Charlie Palmer at the Joule, DallasCorn Dog Batter3 cups cornmeal 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1 1/4 cups waterCombine dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl. Combine the

Recipe |
January 20, 2013

Prosciutto and Arugula Pizza

Recipe from Dough Pizzeria Napoletana, San AntonioPizza Dough1 cup Caputo OO Pizzeria Flour or blend 50/50 King Arthur Bread and all-purpose 1/3 cup plus 1 tablespoon filtered water 1/2 teaspoon sea salt 3/4 teaspoon dry active yeast (fresh yeast cake is preferable but hard to find, follow package conversions if