Articles by Texas Monthly

Chocolate Pound Cake

Jan 20, 2013 By Texas Monthly

1/2 cups butter (3/4 pound) 3 cups sugar 2 teaspoons vanilla extract 5 eggs 1 cup cocoa powder (Ghirardelli or other good quality cocoa powder) 2 cups flour 1/2 teaspoon of baking powder 1 teaspoon salt 1 cup buttermilk 3 tablespoons…

Bill and Rita Clements’ Apple Cake

Jan 20, 2013 By Texas Monthly

1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1…

American Beauty Cake

Jan 20, 2013 By Texas Monthly

Flourless Chocolate Cake 12 ounces European or other good-quality dark chocolate 2 sticks unsalted butter 6 eggs 1 cup sugar 2 tablespoons dark rum 1 tablespoon vanilla extract Note: You will need 4 four-inch heart-shaped pans or 1 nine-inch round or heart-shaped pan, greased and…

Crispy Veal Sweetbreads With Truffle Oil

Jan 20, 2013 By Texas Monthly

Ris de Veau à L’Huile de Truffe (Crispy Veal Sweetbreads With Truffle Oil) 1 pound veal sweetbreads bouquet garni (composed of some celery leaves, parsley stems, carrot greens, 2 bay leaves, a sprig of thyme, and a couple of whole cloves, in a small cheesecloth bag tied with string)…

The Morkovsky Sisters Kolache Recipe

Jan 20, 2013 By Texas Monthly

Rose Morkovsky Hauger and Ann Morkovsky Adams are Czech sisters who grew up in a large family in San Antonio. Their family farm near Floresville is the focal point of family gatherings and celebrations. They’ve demonstrated their lifetime of kolache expertise in presentations for Texas Folklife Resources around Texas, and…

Texas Cornbread Pudding

Jan 20, 2013 By Texas Monthly

Recipe from Brennan’s, Houston. 1/2 cup diced yellow onion 1 1/2 cups fresh cut corn, approximately 4 ears 1 tablespoon vegetable oil 4 eggs 2 cups whipping cream 6 cups crumbled cornbread (use your favorite recipe) 1 1/2 cups shredded jalapeño jack cheese…

Shortbread Cookies

Jan 20, 2013 By Texas Monthly

Recipe from Chef Will Packwood, 7, Austin 1/3 cup (3 ounces) almond paste 1 1/2 cups (12 ounces) butter 1 1/4 cups (10 ounces) sugar 2 egg yolks 1/8 cup (1 ounce) amaretto 1 teaspoon orange zest 2 cups (8 ounces) cake flour…

Rex Hale’s Shortcake

Jan 20, 2013 By Texas Monthly

3 cups Softasilk cake flour 1 cup sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening (Crisco is fine) 3 lightly beaten eggs 1/2 cup milk 2 tablespoons vanilla 2 cups heavy cream 1/4 cup sugar…

Favorite Cookies

Jan 20, 2013 By Texas Monthly

1 cup unsalted butter, softened 1 cup sugar 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan pieces 4 cups flour Using an electric mixer, beat butter with sugar…

Dorothy Bohac’s Kolache Recipe

Jan 20, 2013 By Texas Monthly

This recipe comes from Dorothy Bohac, Ph.D., President of the Travis-Williamson Counties Czech Heritage Society. She says that “the quality of a kolache is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolache should be soft to…

Cottage Potatoes

Jan 20, 2013 By Texas Monthly

2 pounds unpeeled Idaho potatoes, cut in 3/4-inch cubes 1/2 cup chopped onion 1 tablespoon butter 1 cup chopped bell peppers, green, red, or yellow 1 teaspoon paprika 1 teaspoon seasoned salt (such as Lawry’s) 1/2 teaspoon coarsely ground black pepper Tabasco…

Chocolate-Chunk Pancakes

Jan 20, 2013 By Texas Monthly

2 eggs, separated 21/2 cups milk 4 tablespoons (1/2 stick) butter, melted 2 cups all-purpose flour 4 teaspoons baking powder 4 tablespoons sugar 1 teaspoon salt 1 cup European or other high-quality dark chocolate, cut or broken into chunks a little larger…

Chilaquiles With Queso Fresco

Jan 20, 2013 By Texas Monthly

1 1/2 pounds tomatillos, husks removed 1 serrano chile (about 1/2 ounce), stem removed 3 small garlic cloves (about 1/4 ounce) 2 large stems fresh epazote (leaves only), available in ethnic markets and well-stocked supermarkets 1/4 cup safflower or other light vegetable oil 10…

Chocolate Chile Mole Brownies

Jan 20, 2013 By Texas Monthly

This recipe does not actually contain mole sauce but does have ingredients that are typical of mole, namely chocolate, chiles, sesame seeds, and nuts. Don’t worry: These chewy, almost caramel-like brownies are not hot, just cinnamony and interesting. 1/4 cup sesame seeds, toasted 4 ounces good quality unsweetened chocolate…

Buttermilk Biscuits

Jan 20, 2013 By Texas Monthly

4 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 teaspoons sugar 1 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut in small pieces 2 cups buttermilk Preheat oven to 450 degrees. Mix dry ingredients together. Cut butter…

Blackberry Blue-Corn Muffins

Jan 20, 2013 By Texas Monthly

2 cups flour 1 cup blue (or yellow) cornmeal 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher or sea salt 1 1/2 cups plain yogurt (low-fat is fine, but do not use nonfat) 1/3…

Whiskey-Cured Salmon

Jan 20, 2013 By Texas Monthly

1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey Walnut oil, as needed Mix salt, sugar, and…

Warm Lobster Tacos

Jan 20, 2013 By Texas Monthly

Recipe from Dean Fearing, Mansion on Turtle Creek, Dallas. Yellow-Tomato Salsa 1 pound yellow tomatoes or yellow cherry tomatoes, chopped 1 large shallot, minced 1 large clove garlic, minced 2 tablespoons finely minced cilantro 1 tablespoon champagne vinegar or white wine vinegar 2 serrano chiles,…

Walnut-Crusted Striped Bass

Jan 20, 2013 By Texas Monthly

Recipe from The Grape’s chef Jason Gorman. Cranberry-Mango Chutney 1/8 cup minced garlic 1 cup cranberry juice 1/2 cup honey 1 cup fresh cranberries 1 small mango, diced 1/2 cup dried apricots, diced 1 stick cinnamon 1 tablespoon diced fresh ginger Sauté garlic…

Vietnamese Fish Tacos

Jan 20, 2013 By Texas Monthly

Núóc Mam Dipping Sauce 3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions) Whisk ingredients together and set aside. Vegetable Platter 1 head leaf lettuce 1 bunch fresh mint 8 ounces bean…

Tuna With Wasabi Mayo Ginger Slaw

Jan 20, 2013 By Texas Monthly

Ginger Slaw 2 tablespoons chopped prepared pickled ginger 2 tablespoons juice from pickled ginger 1 tablespoon sugar 1/2 cup rice wine vinegar 1/2 teaspoon sesame oil 1/2 medium head red cabbage, thinly sliced 1/4 head napa or savoy cabbage, thinly sliced 1 carrot,…

Tortilla-Wrapped Fish

Jan 20, 2013 By Texas Monthly

1 cup canola oil 8 corn tortillas 8 3-ounce fresh fish filets (redfish, snapper, or flounder) Salt and pepper to taste 4 tablespoons clarified butter or canola oil 1 1/2 cups chicken stock Juice of 1 1/2 lemons 2 sticks salted butter, cut…

Texas Creole Barbecued Shrimp

Jan 20, 2013 By Texas Monthly

Barbecue Sauce Base 2 1/2 lemons, peeled and quartered 3 tablespoons coarse-ground black pepper 2 tablespoons seafood seasoning 1 cup Worcestershire sauce 1 cup water 6 cloves garlic In saucepan combine all ingredients and reduce liquid by half. Strain liquid through fine-mesh strainer and…

Tempura-Crisped Shrimp Salad

Jan 20, 2013 By Texas Monthly

Oriental Dressing 1/4 cup light vegetable oil 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon chopped garlic Mix ingredients together and set aside. Noodles 8 ounces udon noodles or linguine 1 tablespoon light vegetable oil Cook noodles according to…

Swordfish and Chipotle-Mango Sauce

Jan 20, 2013 By Texas Monthly

Grilled Swordfish 1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce…

Southwestern Crab Cakes

Jan 20, 2013 By Texas Monthly

From Cooking: I, Piscivore by Gary Cartwright, in the September 1987 issue of Texas Monthly. 1 large egg 2 tablespoons mayonnaise, crème fraîche, or sour cream 2 teaspoons Dijon mustard or the hotter Louisiana Creole mustard Pinch of cayenne pepper 1/2 teaspoon…

Soft-Shell Crabs with Moqueca Sauce

Jan 20, 2013 By Texas Monthly

2 tablespoons dende oil (red palm oil, available at Latin American or African markets) 2 teaspoons minced ginger 3 cloves garlic, minced 1 large onion, diced 1 cup concentrated chicken stock 4 tablespoons lime juice 2 – 3 serranos, minced 2 tablespoons cilantro,…

Snapper Carpaccio

Jan 20, 2013 By Texas Monthly

Snapper Carpaccio With Grapefruit Agra Dolce and Garlic Bruschetta Grapefruit Marinade 2 Ruby Red grapefruit, peeled and sectioned 1/2 cup extra virgin olive oil 2 teaspoons salt 1 Thai chili, minced (you may also use red Serrano chili or chili pequín) Carefully combine all ingredients together…

Shrimp, Lobster, and Crab Cheesecake

Jan 20, 2013 By Texas Monthly

Cheesecake 1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to taste Preheat oven…

Shrimp and Scallop Skewers with Avocado Sauce

Jan 20, 2013 By Texas Monthly

Shrimp and Scallop Skewers 16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to taste Devein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and…

Shrimp Pulao

Jan 20, 2013 By Texas Monthly

3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander,…

Nuevo Guacamole

Jan 20, 2013 By Texas Monthly

The nontraditional step of cooking the onion and chiles gives them a full, roasted flavor that goes beautifully with the mellow avocado. Just don’t stand too close to the pan while cooking the chiles, or the fumes will burn your nose. 2 teaspoons unsalted butter 2 teaspoons vegetable oil…

Sesame-Crusted Scallops

Jan 20, 2013 By Texas Monthly

3 tablespoons fresh grated ginger 8 cloves garlic, peeled and chopped 1/2 cup peanut oil 1/8 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons honey 3 tablespoons sesame seed oil 1 egg 2 pounds fresh sea scallops 6 tablespoons…

Seared Salmon Over Cauliflower Purée

Jan 20, 2013 By Texas Monthly

Catalan, Houston 1 large head of cauliflower, cut into pieces with stems removed 1 clove of garlic 2 cups milk 4 tablespoons olive oil salt and pepper juice from 2 preserved lemons, or use fresh lemons if you cannot find preserved 1 shallot, sliced…

Seared Halibut

Jan 20, 2013 By Texas Monthly

Recipe from Tony’s, Houston. Lentils 1 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 stock Rinse lentils, removing pebbles. Cover with water and simmer 5 minutes.

Scrambled Egg Whites with Smoked Salmon

Jan 20, 2013 By Texas Monthly

Recipe from Sipango, 4513 Travis, Dallas 12 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…

Sautéed Shrimp on Cannellini Beans

Jan 20, 2013 By Texas Monthly

Radicchio Walnut Salad 9 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 taste Whisk oil and vinegar until…

Salmon With Saffron Potatoes

Jan 20, 2013 By Texas Monthly

Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth. Grilled Salmon 4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filets Mix first 4 ingredients, rub on salmon, and marinate 2 to 24…

Saffron and Lobster Mashed Potatoes

Jan 20, 2013 By Texas Monthly

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…

Roasted Red Snapper on Risotto

Jan 20, 2013 By Texas Monthly

Sun-Dried-Tomato Pesto 1 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 oil Drain oil from tomatoes and…

Rare Ahi Nicoise

Jan 20, 2013 By Texas Monthly

Coriander Crusted Ahi, Arugula, Hard Boiled Egg, and Fresh Tomato Vinaigrette Ahi 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 salt Fresh…

Plantain-Crusted Salmon With Black Bean-Mango Relish

Jan 20, 2013 By Texas Monthly

Recipe from Z’Tejas Grill, Austin. Black Bean—Mango Relish 1/2 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…

Hector’s on Henderson

Jan 20, 2013 By Texas Monthly

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…