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
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
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
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;
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
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
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
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
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
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
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
Recipe from Cooking Fearlessly.
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
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
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Sweet Potato Gratin3 medium to large sweet potatoes 1 cup whipping cream allspice to taste salt and white pepper to taste 2 ounces grated Parmesan cheesePreheat oven to 350 degrees. Peel and thinly slice potatoes and toss with cream. Place in a greased baking dish, sprinkling each layer with
3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2
1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste In a skillet, melt butter over medium heat and cook onion until
Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.Pistachio-Cranberry Sauce3/4 cup dried cranberries 2
Chipotle-Sage Sauce2 tablespoons canned chipotle chiles, seeded and julienne cut 2 tablespoons liquid from canned chiles 3 shallots, sliced 3/4 cup chicken stock 1 stick butter, cut in pieces 12 small whole sage leavesPlace first 4 ingredients in small saucepan over medium heat and reduce volume by 3/4. Add butter
1/2 cup fresh corn kernels 1 1/2 tablespoons butter 1/2 cup white cornmeal 1/2 cup flour Pinch of salt 1 tablespoon baking powder 3 shallots, minced 1 egg 1/8 cup vegetable oil 1/4 cup plus 1 tablespoon milk 1/2 cup grated sharp cheddar cheeseSautè corn in butter for 5 to
Tartelettes aux CitronVery Lemon TartsLemon Crust1/2 pound flour 2 tablespoons sugar zest of 2 lemons, finely grated 1/2 pound chilled unsalted butter, cut in pea-size chunks 2 drops pure lemon oil (or 4 drops of an oil-based lemon flavoring) 2 to 3 tablespoons ice waterSift flour and sugar together
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
Recipe from the Dallas Wine and Food Festival featured in “Taste of the Town” April 2002 issue of Texas Monthly6 five-ounce portions veal tenderloin (veal chop with bone cut off is cheaper but more fatty and not quite as tender) 8 slices smoked bacon olive oil as needed 1 yellow
1/2 cup finely chopped hazelnuts, toasted 1/2 cup finely chopped pecans, toasted 1/3 cup finely chopped macadamia nuts, toasted 1 cup bread crumbs 1 cup bran flakes cereal (not raw bran) 12 3-ounce mignons pork tenderloin Salt Freshly cracked pepper 1/2 cup flour 3 eggs, lightly beaten 1/3 cup virgin
Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.Black Vinegar–Soy Dipping Sauce1⁄2 cup black vinegar (available at Asian markets) 1⁄2 cup soy sauce or tamari 1⁄4 cup sugar 1 tablespoon sesame oilPlace first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat
Recipe from chef Michael McClure, Guadalupe River Ranch.Stone Wall Potatoes1 tablespoon minced garlic 1⁄4 cup butter 1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes 1 quart heavy cream or half-and-half 9 large eggs plus 2 yolks 3 teaspoons dill 2 teaspoons thyme
1 pound dried navy or other white beans 1 1/2 cups finely chopped onions 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 1/4 cup finely chopped fresh rosemary leaves 1/4 cup finely chopped garlic 1/2 cup extra-virgin olive oil 2 teaspoons salt (1 teaspoon if using salted chicken
Raisins give these classic pork tamales a touch of sweetness.Pork Filling3 pounds boneless pork shoulder, cut in 1-inch chunks 8 large or 10 medium ancho chiles, enough to make 3/4 cup purée 2/3 cup (5 ounces) lard 1 tablespoon salt 3 tablespoons cumin 1 tablespoon garlic powder 1 tablespoon black
Pineapple1 whole fresh ripe pineapplePrepare grill or broiler to medium heat. Trim off sharp points of leaves so a tuft remains. Grasp tuft and, using a large knife, cut off tough outer skin with wide downward strokes. Remove the remaining “eyes.” Cut pineapple into slices about 1/2- inch thick and
1/2 cup soy sauce 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1 to 11/2 pounds pork tenderloin 1/4 cup honey 2 tablespoons dark brown sugar, firmly packed 1/4 cup sesame seeds/p>Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add
Cascabel Chile Purée8 to 10 dried cascabel chiles 2 cups chicken stockSeed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.Marinade for Pork1/2 cup chile purée (recipe above) 1 cup chicken stock 1/3 cup peanut oil 2
Pork Tenderloin3 pork tenderloins (10 to 12 ounces each) salt and ground black pepper to taste 2 tablespoons olive oilPreheat oven to 400 degrees. Remove membrane and fat from tenderloins and season with salt and pepper. Heat a large sauté pan over high heat, add olive oil, and lightly sear
2 teaspoons instant tamarind Salt and sugar, to taste 2 serrano peppers 2 small new potatoes, cut into chunks 1/2 pound catfish, deboned and cut into chunks 2 tablespoons each of chopped pineapple, bean sprouts, and celery 2 teaspoons chopped garlic 1 tablespoon vegetable oil Nuoc mamIn large saucepan, bring
This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole.1 1/2 cup cooked and shredded pork butt 1/8 cup corn oil 1/2 cup diced onion 1 tablespoon
Tomato and Roquefort Salad1/4 cup red wine 1/4 cup red-wine vinegar 1/8 cup dry sherry 1 cup peanut oil 1/8 cup olive oil kosher salt and freshly ground pepper to taste 1 medium red onion, peeled and thinly sliced 1 pound Roquefort cheese, less if preferred, crumbled and chopped into
This recipe is featured in “A Desert Feast”
Lamb Tenderloin6 half-pound lamb tenderloins 1/2 cup olive oil 2 teaspoons minced fresh thyme 9 cloves garlic, finely chopped Salt and pepper to taste 1 pound ground veal 12 ounces oyster mushrooms, finely chopped 1 medium onion, finely chopped 2 cups chopped fresh young spinach 1 cup chopped destemmed fresh
Lamb4 racks of lamb (6 – 8 chops per rack), cleaned and trimmedSalt and pepper to taste2 tablespoons olive oil4 tablespoons Dijon mustard1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley1/2 cup chopped roasted pistachios Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and
Corn-Serrano Grits1 ear of corn 2 serrano chiles 1 cup yellow stone-ground corn grits 1 tablespoon basil, cut in strips 1 1/2 teaspoons olive oil salt and freshly ground pepper to tastePreheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or
16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below)Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear chops
2 fresh jalapeños 2 ounces cream 2 ounces sour cream 4 ounces mayonnaise 1/4 bunch cilantro 1/4 bunch parsley 4 ounces blue cheese 2 tablespoons fresh lemon juice Salt to taste Pepper to tasteClean and seed jalapeños, then combine all ingredients in blender and mix until smooth. If mixture becomes
LAMB2 boneless Texas lamb loins, about 1 pound each, trimmed salt to taste 1 teaspoon freshly ground pepper 1 teaspoon dried herbes de Provence 1 teaspoon Texas honey 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 2 tablespoons Texas extra-virgin olive oilCut lamb into 8 equal portions, and rub
2 cups uncooked couscous (13 to 14 ounces) 4 fresh apricots (or 8 dried) 1 small red onion 1 small red bell pepper 2 tablespoons fresh mint 1/4 cup golden raisins 1 lime (juice and zest) 1/4 cup extra-virgin olive oil salt and pepper to tastePlace couscous in a bowl
Recipe from The Bitter End, Austin.Lamb Loin3 lamb loins, cleaned (lamb chops may be substituted; allow 2 to 3 per person, depending on size) salt and pepper to tasteSeason loin and cook on grill at high heat approximately 3 to 5 minutes per side. Note: Lamb loin is very lean,
