Articles by Texas Monthly

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…

Pan-seared Diver Scallops

Jan 20, 2013 By Texas Monthly

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

Pan Fried Stuffed Eggplant Pancake

Jan 20, 2013 By Texas Monthly

With Jonah Crab on French Green Lentils and Serrano Ham. Recipe from Urban Bistro, Dallas 2 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…

Osaka Crab Cakes

Jan 20, 2013 By Texas Monthly

Crab Cakes 1 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…

Moose Cafe’s Cedar-Plank Shrimp

Jan 20, 2013 By Texas Monthly

Scalloped Tarragon Potatoes 1 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 taste Toss all ingredients together. On a lightly greased sheet pan arrange potatoes in a spiral…

Miso-Glazed Shrimp

Jan 20, 2013 By Texas Monthly

Shrimp and Miso Glaze 1 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,…

Masa-Battered Shrimp

Jan 20, 2013 By Texas Monthly

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)…

Lemon-Basil Risotto With Diver Scallops

Jan 20, 2013 By Texas Monthly

Risotto 5 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…

Lemon Sole with Champagne Sauce

Jan 20, 2013 By Texas Monthly

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…

Grilled Swordfish Club Sandwich

Jan 20, 2013 By Texas Monthly

Coyote Cafe, 612 W. Sixth Street, Austin. Sandwiches 4 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…

Grilled Shrimp-Pasta Salad

Jan 20, 2013 By Texas Monthly

Pasta With Vinaigrette 1/2 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…

Grilled Scallops

Jan 20, 2013 By Texas Monthly

Scallops 20 large (U-10) 4 tablespoons olive oil 1 lime, sliced 8 sprigs cilantro Rinse 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…

Grilled Pompano, Sea Scallops and Crayfish

Jan 20, 2013 By Texas Monthly

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish 3 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…

Grilled Pacific Salmon with Soy-Wasabi Sauce

Jan 20, 2013 By Texas Monthly

Soy-Wasabi Sauce 5 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…