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Texas Monthly

Recipe |
January 20, 2013

Gingerbread Pancakes

3 eggs 1/4 cup brown sugar 1/2 cup buttermilk 1/2 cup water 1/4 cup brewed coffee 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, meltedCream eggs

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January 20, 2013

Scrambled Egg Whites With Shiitake Mushrooms and Roma Tomatoes Beau

Mushroom-Tomato Side Dishsalt and pepper to taste 8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted) 2 tablespoons olive oil 4 Roma tomatoesSalt and pepper mushrooms. Heat olive oil in a sauté pan over medium-high heat and cook mushrooms until lightly

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January 20, 2013

Smoked-Salmon Omelet

12 large eggs salt and pepper to taste 4 tablespoons clarified butter 6 ounces smoked salmon, sliced 6 ounces cream cheese, cut in 1/2-inch cubes 2 tablespoons chopped dill 4 or more teaspoons capers (optional)Beat eggs until well mixed but not frothy. Season with salt and pepper. Heat an

Recipes |
January 20, 2013

Stuffed Quail with Blackberry Essence

Stuffed Quail1 tablespoon butter 1/4 cup diced celery 1/4 cup diced onion 1/4 cup diced carrots 1 cup cooked wild rice 1 cup cooked couscous 1 1/2 teaspoons rubbed sage Salt and pepper to taste 4 deboned quail 1/4 cup olive oilPreheat oven to 450 degrees. In a medium-hot skillet,

Recipes |
January 20, 2013

Grilled Quail with Polenta on Spinach

Grilled Quail1/4 pound hickory-smoked bacon, diced 1 tablespoon flour 1 tablespoon minced shallots 8 ounces heavy whipping cream 1 tablespoon coarsely chopped fresh sage 12 quail, semi-boned Extra-virgin olive oil as needed 1 large sweet red onion, thinly sliced 2 tablespoons clarified butter Polenta (see recipe below) Sautéed spinach (see

Recipes |
January 20, 2013

Savory Roast Pheasant

Recipes from Texas Home Cooking by Cheryl and Bill Jamison.Savory Roast Pheasant6 tablespoons unsalted butter, softened 2 garlic cloves, minced 1/2 teaspoon each Tabasco sauce, Worcestershire sauce, salt, and black pepper 2 pheasantsPrep pheasants the night before cooking. In food processor mix butter, garlic, and seasonings. Carefully loosen pheasants’ skin

Recipe |
January 20, 2013

Roasted Pheasant

Roasted Pheasant1 pheasant, about 2 1/2 pounds (other fowl may be substituted) kosher salt to taste freshly ground black pepper to taste 1 tablespoon chopped fresh thyme 6 strips pancetta or other bacon 1/2 cup grape-seed or olive oilPreheat oven to 375 degrees. Season pheasant inside with salt and pepper

Recipes |
January 20, 2013

Black-Eyed Pea Pie

6 cups chicken or vegetable stock 2 cups dried black-eyed peas 2 cups chopped yellow onion 1 tablespoon finely ground white pepper 1 bay leaf 1 jalapeño, seeded and minced 1 ham bone (optional) 8 cloves garlic, minced 3 bunches collards or mustard greens, destemmed Cornbread (recipe below) 4

Recipes |
January 20, 2013

Cornish Game Hens Acapulco

Hilltop Hotel Farm’s Cornish Game Hens Acapulco1 tablespoon garlic purée 1/2 cup olive oil 1/2 cup lemon juice 1 tablespoon ground coriander seeds 1 tablespoon ground cumin 1/2 cup loosely packed fresh oregano leaves (or 2 1/2 tablespoons dried oregano) 1 tablespoon salsa (or 1 teaspoon cayenne) Salt to taste

Recipes |
January 20, 2013

East Texas Onion Pudding

3 tablespoons peanut oil (or other light oil) 4 yellow Noonday onions, peeled and thinly sliced (yellow, red, or 1016 onions may be substituted) 6 Vidalia onions, peeled and thinly sliced 1 cup heavy cream 4 large eggs 2 cloves garlic, peeled and minced 1 teaspoon salt 1/2 teaspoon cayenne

Recipes |
January 20, 2013

Roast Duck and Creamy Polenta

Duck 2 ducks 1/4 cup balsamic vinegar 1/4 cup honey Salt and pepper to tasteRinse ducks thoroughly. Remove and discard wings; separate legs and thighs from body.Preheat oven to 300 degrees. Combine balsamic vinegar with honey and brush on duck; sprinkle duck with salt and pepper.Roast duck in baking pan

Recipes |
January 20, 2013

Duck Apicious

Basting Sauce1 cup orange juice 3 teaspoons white wine vinegar 2 teaspoons honey 2 teaspoons granulated sugar 3 teaspoons Grand MarnierPlace ingredients in saucepan, and cook over medium heat until reduced and caramelized, stirring occasionally.Duck1 3-pound duckling 1 orange 1 limePreheat oven to 350 degrees. Squeeze orange and lime juices

Recipe |
January 20, 2013

Crispy Duck With Figs

Butternut Squash and Onion Garnishes1 small butternut squash 1 red onion, sliced in rings 1/4 inch thick 1/4 cup canned beet juice 1 tablespoon white vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt, or to tasteBake squash 45 minutes or microwave about 5 minutes. Remove seeds, thinly slice, and set

Recipe |
January 20, 2013

West African Couscous

1/2 cup peanut oil or other vegetable oil 2 medium yellow onions, sliced 1 4- to 5-pound roasting chicken, cut into 8 pieces, washed and patted dry 3 10 1/2-ounce cans condensed chicken broth 2 teaspoons turmeric 1 teaspoon ground cumin 1 teaspoon ground allspice 1 teaspoon salt 1 1/2

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January 20, 2013

Sesame Chicken Satay

Peanut Dipping Sauce1/4 cup chopped cilantro 1 tablespoon peeled and grated fresh ginger 2 teaspoons peeled and chopped garlic 1 teaspoon tamari or light soy sauce 1/4 teaspoon fish sauce 2 tablespoons raw chile paste 1/4 cup honey 1/3 cup rice vinegar 4 tablespoons creamy peanut butter 1 teaspoon dry

Recipe |
January 20, 2013

Roasted Spring Chicken With Garden Vegetables

Recipe from Chef Lance Young, The Roaring Fork, Dallas.Spring Chicken1/2 cup lemon juice 1/8 cup honey 2 tablespoons fresh thyme 2 tablespoons fresh chives 1/4 cup olive oil 1 tablespoon garlic, minced 1 teaspoon salt 11/2 teaspoons freshly ground black pepper 2 whole chickens (21/2 to 3 pounds each) salt

Recipes |
January 20, 2013

Phoebe’s Chicken Climax

2 chicken breasts1 egg1 glop of milkSalt and pepper1/2 cup flourCornflakesOlive oil3 tablespoons butterCheap white wineOreganoSweet basil1 can cream of mushroom soupPaper sack (for shaking up chicken)1 stool (for seeing over the stove)Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add

Recipes |
January 20, 2013

Hickory-Smoked-Chicken Chile Relleno

6 large whole poblano chiles 2 tablespoons vegetable oil 1 2 1/2-pound hickory-smoked chicken 2 celery stalks, finely chopped 1/2 cup finely chopped yellow onion 1/2 cup pecan pieces 1 tablespoon unsalted butter 2 small pears, thinly sliced 1/4 cup Riesling wine Mango-fig chutney (see recipe, below), 2 tablespoons per

Recipes |
January 20, 2013

Enchiladas in Salsa Chipotle

EnchiladasCooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below)Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds,

Recipes |
January 20, 2013

Chicken Tikka

Chicken Tikka with Yellow Lentils and Crispy PappadumsYellow Lentils2 tablespoons each celery, onion, and bacon, finely chopped 1⁄2 ounce olive oil 5 cups (40 ounces) chicken stock 2 tablespoons curry powder 2 cups dried split yellow or pink lentils Kosher salt to tasteSauté celery, onion, and bacon in oil for

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January 20, 2013

Chicken Breast in Mole Rojo From Oaxaca

4 boneless, skinless chicken breasts, cooked 1 tablespoon lard or vegetable oil 5 tablespoons red or brown mole paste (such as the Doña Maria brand) 1 cup chicken stock 2 ounces Mexican chocolate (optional) 1 tablespoon sesame seeds (toasted, if you wish)Cover chicken breasts in water and simmer until they

Recipes |
January 20, 2013

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken 2 green onions, minced 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon cornstarch 40 wonton wrappers 1 tablespoon minced shallot 2 tablespoon clarified butter 3 tablespoon flour 1 1/2 cups chicken stock 1/2 cup heavy

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January 20, 2013

Rabbit With Green Olives

Recipe from Café Perrier, HoustonRabbit With Green Olives (Lapin aux Olives Vertes)1 fresh rabbit (2 to 3 pounds) or chicken, cut into 7 or 8 pieces salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 medium onions, coarsely chopped 1 tablespoon flour 2 1/2 cups dry

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January 20, 2013

Crispy Pork, Guacamole, and Chile Pecan Tacos

Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly

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January 20, 2013

Canyon Granola

Adapted from Cowgirl Cuisine: Rustic Recipes and Cogirl Adventures From a Texas Ranch, by Paula Disbrowe.1 cup pure maple syrup (not maple-flavored) 1/2 cup dark brown sugar 1/3 cup canola oil 3/4 teaspoon kosher or sea salt 1 tablespoon vanilla extract 4 cups old-fashioned oats (not instant) 4 ounces (about

Recipes |
January 20, 2013

Stephan Pyles, Star Canyon, Dallas

“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’”I started out busing tables at my family’s restaurant, the Big Spring Truck-Stop Cafe. My first memories are of Tammy Wynette on

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January 20, 2013

Cedar Smoked Scallops

Cedar Smoked Scallops With Cauliflower-Brown Butter Soup8-10 scallops (very large), cleaned 2 ounces clarified butter 1 tablespoon sea salt, finely crushed 1/4 ounce cedar wood shavingsToss the scallops in clarified butter and season with the sea salt. In a hot sauté pan, quickly sear one side of the scallops. Place

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January 20, 2013

Baked Squash With Chiles, Corn, and Cream

Calabazas Horneadas (Baked Squash With Chiles, Corn, and Cream)This combination of corn, squash, chiles, and cream is a comfort food for me, and this method is one of my favorite ways to make it. It is best eaten as a taco filling in corn tortillas and served with soup for

Recipe |
January 20, 2013

Grilled Venison Smeared With Chile Paste

Asado de Venado Enchilado (Grilled Venison Smeared With Chile Paste)Oaxaqueños have been eating venison since pre-Hispanic times. Although it is less available there now, it’s still used in moles and stews. I learned how to make this tasty dish from Carmen of the Restaurante Carmelita, located outside Tuxtepec. After marinating

Recipe |
January 20, 2013

Sweet Potatoes and Guavas in Syrup

Camotitos Potosinos (Sweet Potatoes and Guavas in Syrup)These sweet potatoes and guavas are simmered in clay ollas for the fiesta of San Francisco de Asis in San Luis Potosi, Mexico. Enjoy them as a wonderful, healthful dessert (with or without ice cream) or as a syrup for French toast. Yum!1

Recipes |
January 20, 2013

Jalapeño Cornbread

2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 5 cups grated cheddar cheese (about 1 pound) 5 cups yellow cornmeal 1 1/2 cups creamed corn 1/2 cup chopped white onion 1/3 cup sliced jalapeño peppers 6 tablespoons sugar 2 eggs 2 1/3 cups milkPreheat oven to

Recipes |
January 20, 2013

Lemon-Garlic Potatoes With Spinach

Preparation Time: 10 minutes Cooking Time: 15 minutes1 tablespoon extra-virgin olive oil 1 pound unpeeled small new potatoes, cut into eighths 3 large cloves garlic, mashed 1 cup water 1/2 lemon 6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and steamed Kosher salt and freshly ground black

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January 20, 2013

Young Pea Salad in Sherry Vinaigrette

3 tablespoons Dijon mustard 1/2 cup sherry vinegar 1/3 cup walnut oil 2 cups grape seed oil 3 tablespoons chopped shallot 3 tablespoons chopped fresh tarragon or Mexican mint marigold kosher salt and freshly ground pepperto taste 2 cups fresh shelled peas such as black-eyed, purple hull, or cream peas;

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January 20, 2013

Farmstead Cake With Spiced Figs and Texas Pecans

Cake 1 cup butter 2 cups sugar 3 cups flour 1 cup milk 3 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 6 egg whitesPreheat oven to 350 degrees and butter an approximately 9- by 13-inch baking pan. In a large mixer or mixing bowl, thoroughly cream

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January 20, 2013

Tomato Confit

about 30 fresh basil leaves of different varieties and colors, washed and stems removed (leaves left whole) 4 to 6 medium tomatoes 1/2 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon balsamic vinegar kosher salt and freshly ground pepper to taste 3 or 4 sprigs fresh

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January 20, 2013

Goat’s Milk Cheese

4 to 6 ounces goat’s milk ricotta (such as the Mozzarella Company’s) or chèvre (such as Pure Luck’s)Divide cheese into 4 to 6 portions.To serve, put a mound of pea salad in the middle of each plate and spoon tomato confit around it. Arrange portions of cheese off to the

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January 20, 2013

Summer Okra Sautéed With Ginger and Turmeric

2 pounds fresh whole okra extra-virgin olive oil for sautéing (approximately 1/2 cup) 2 tablespoons garlic, minced 2 tablespoons fresh ginger, minced 2 teaspoons turmeric, or to taste kosher salt and freshly ground pepper to tasteSlice okra diagonally into 1/2-inch pieces. Heat about 1/4 cup olive oil in a

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January 20, 2013

Grilled Cinnamon-Pepper Pork Chops

4 teaspoons ground cinnamon 2 teaspoons whole black peppercorns 2 teaspoons whole white peppercorns 2 teaspoons grated nutmeg 1/2 teaspoon whole cloves 1/2 teaspoon whole cardamom seeds 1/4 bunch fresh oregano (leaves only) juice of 1 medium lemon 1/4 cup extra-virgin olive oil 4 to 6 pork chops (such as

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January 20, 2013

Minty Pickled Butternut Squash

1 medium butternut squash 1 whole vanilla bean, split in half 1 1/2 cups sugar (such as Wholesome Sweeteners’ organic) 1/4 cup whole peppermint leaves juice of 2 small oranges (or 1 1/2 medium) juice of 2 medium lemons 1 teaspoon vinegar (such as champagne or red-wine) 1 teaspoon kosher

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January 20, 2013

Five-Grain Salad

3 quarts water 4 cups mixed grains (soft wheat berries, hard wheat berries, buckwheat groats, rye, and barley) 1 cup diced avocado 1 cup diced yellow pepper 1 cup chopped arugula 1 cup finely diced red cabbage 4 tablespoons finely crumbled blue cheese 8 tablespoons olive oil 4 tablespoons lemon

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January 20, 2013

Venison Sausage Quesadillas

6 ounces venison link sausage, finely diced (pork sausage may be substituted) 8 flour tortillas, 6 to 8 inches 8 ounces Monterey Jack cheese, shredded 1/4 cup finely chopped cilantro 1 jalapeño chile, seeded and minced Salt and pepper to taste 2 ounces vegetable oilCook sausage and drain fat.On 4

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January 20, 2013

Toasted Pumpkin Seed Salsa

1/2 cup whole shelled pumpkin seeds 3 medium tomatoes, cored 1 small onion, peeled and cored 1 medium poblano chile 1 medium jalapeño chile 1 tablespoon lime juice 1/4 cup chopped cilantro leaves 1 teaspoon ground cumin 1 1/2 teaspoons coarsely ground black pepper 1 tablespoon salt 2 tablespoons olive