Texas chili

Recipes

Tips on how to create some of the best Texan dishes out there

Recipes |
January 20, 2013

State Fare

There are two ways to use Stop and Smell the Rosemary: Recipes and Traditions to Remember, the spectacular new offering from the Junior League of Houston. First, you can use the cookbook part to prepare any of the five hundred excellent recipes. Second, you can concentrate on the menu and

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January 20, 2013

Bread Pudding Souffle

Bread Pudding Soufflé With Whiskey sauce 1 cup sugar 1/2 cup butter (1 stick), softened 5 eggs, beaten 1 pint heavy cream Dash of cinnamon 1 tablespoon vanilla 1/4 cup raisins 12 slices fresh of stale French bread, each 1 inch thick Soufflé 6 eggs, separated 1/2 cup granulated sugar

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January 20, 2013

Pear and White Chocolate Mousse

3/4 cup sugar Juice of 1/2 lemon 2 pears, peeled, seeded, and quartered 2 packages gelatin powder, soaked in 1/2 cup cold water 9 ounces white chocolate 6 egg yolks 3 ounces dark rum 1 cup heavy cream 4 egg whites Pinch cream of tartar Bring sugar, juice, and 1/4

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January 20, 2013

Ceviche

3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to taste Cut fish into

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January 20, 2013

Thin Italian Pizza

Dough Makes 4 Twelve-Inch Pizzas 1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oil Dissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour

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January 20, 2013

Creole Oysters

1 quart oysters, drained 2 cups Italian bread crumbs (Progresso) 1 cup grated Parmesan cheese 3 tablespoons chopped parsley Juice of 2 lemons 3/4 cup olive oil 1 garlic clove, crushed 1/2 to 1 tablespoon crushed red pepper Salt, to taste Put oysters in baking dish. Mix remaining ingredients together.

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January 20, 2013

Curried Broccoli Soup

2 pounds broccoli 2 medium onions 3 tablespoons butter or margarine 1 3/4 teaspoons curry powder 2 cans regular-strength chicken broth (14 ounces each) Sour cream (optional, for chilled soup) Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set

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January 20, 2013

Spaghetti and Meatballs

Recipe from Rob Mosbacher, Jr. Meatballs 3/4 pound ground beef 1/4 pound ground pork 1 cup fine dry Italian bread crumbs 1/2 cup grated Parmesan cheese (optional) 1 sprig parsley 1 garlic clove, minced 1/2 cup milk 2 eggs, beaten Salt and pepper, to taste 3 tablespoons vegetable oil Sauce

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January 20, 2013

Red and Black Summer Fruits

Preparation Time: 8 minutes 1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish) Sprinkle cleaned berries with sugar and liqueur. Chill. From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

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January 20, 2013

Goat Cheese and Red Onion Timbales

Preparation Time: 15 minutes Cooking Time: 30 minutes 2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese

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January 20, 2013

Salsa Creole Cruda

6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced

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January 20, 2013

Salsa Brava

1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegar Put serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set

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January 20, 2013

Roasted-Tomato Salsa

12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to taste Place tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and

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January 20, 2013

Pineapple-Green Peppercorn Salsa

1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai

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January 20, 2013

Cucumber-Tahini Salsa

1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and

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January 20, 2013

Spicy Avocado Salsa

4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 lime In saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4

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January 20, 2013

Reed Hearon’s Chocolate Sombrero

Chocolate Génoise 4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, melted Mix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter.

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January 20, 2013

Grilled Pork Loin in Apricot-and-Curry Marinade

Pork Loin 12 seven-ounce center cuts of fresh boneless pork loin 2 cups smooth apricot jam 1/2 cup balsamic vinegar 1/2 cup olive oil 1 heaping tablespoon brown sugar 4 tablespoons Worcestershire sauce 2 cups finely sliced onions 4 cloves garlic, minced 4 bay leaves 15 white peppercorns, cracked 1/2

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January 20, 2013

Pan-Seared Salmon with Cabernet-Butter Sauce

Salmon 2 tablespoons lemon-thyme leaves 1 teaspoon freshly cracked white pepper 1 clove garlic, minced 1 tablespoon snipped basil 4 seven-ounce boneless salmon filets, 1 1/2 inches thick 2 tablespoons olive oil Combine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets

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January 20, 2013

Actuelle Lemon-Lime Tart

Crust 2 cups all-purpose flour 10 tablespoons unsalted butter 1/4 cup sugar 3 egg yolks 1 tablepsoon cream 3 drops vanilla extract Filling 9 eggs 1 1/2 cup sugar 1 1/2 cup heavy cream Juice and zest of 2 lemons and 2 limes Powdered sugar To make crust, place flour

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January 20, 2013

Wine-Cream Mousse with Champagne Sabayon

Mousse with Sponge Cake Juice of 1/2 lemon 3/4 to 1 cup white wine 4 egg yolks 1/8 cup sugar 8 pieces gelatin leaves (or 2 packages gelatin), dissolved in 2 to 4 tablespoons warm water 1 quart heavy cream, whipped 1 sponge cake (or enough ladyfingers to line a

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January 20, 2013

Tarte du Paradis

Vanilla Genoise and Berries 6 eggs 1 1/2 cups sugar 1 teaspoon vanilla Pinch salt 1 1/2 cups sifted cake flour 1/2 cup butter, melted 1/4 cup Grand Marnier Raspberry or currant jam Assorted fresh spring berries Beat first four ingredients together with electric mixer on high until batter falls

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January 20, 2013

Cabrito Luckett

A particularly impressive recipe that is easy to prepare in your own kitchen involves slivers of garlic and whole comino seeds. 1/2 cabrito, cut in quarters 4 or more large cloves garlic, peeled and cut into slivers 2 teaspoons whole comino (cumin) seeds New Mexico chile powder Dried oregano Salt,

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January 20, 2013

Picante Salsa Roja

4 plump tomatillos, husks removed 8 to 10 chiles colorados 4 cloves garlic, peeled Salt, to taste 1/2 onion, finely chopped Fresh cilantro, chopped Heat a comal or griddle, and roast tomatillos, turning frequently, until slightly charred and rather soft. Remove. Quickly toast chiles on comal for about 15 seconds

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January 20, 2013

Hearts of Palm Wrapped with Smoked Salmon

1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmon Mix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture

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January 20, 2013

Italian Puffs

6 tablespoons unsalted butter, softened and cut into pieces 1/4 cup heavy cream 1 cup fresh grated Parmesan cheese 1 pound bulk sweet Italian sausage, cooked and drained Freshly ground black pepper, to taste In saucepan, melt butter until bubbling. Add cream, and warm. Add Parmesan, then stir constantly until

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January 20, 2013

Radicchio Packages

1 bunch green onions 1 carrot 1 red pepper 1 yellow squash 1 zucchini Vinaigrette, as desired 1 head radicchio Cut bulbs from onions, and discard. Blanch tops in boiling water for 1 minute. Drain, dry with towel, cut length-wise into thin strings, and set aside. Cut carrot, pepper, and

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January 20, 2013

Arancini

3 cups short-grain rice 1 stick (1/2 cup) margarine 1/4 cup oil, plus oil for deep-frying 1 1/2 pounds lean ground beef 1 cup chopped onion 1 cup finely chopped celery 2 cloves garlic, minced 2 tablespoons chili powder 6 ounces tomato sauce 1/2 cup grated Parmesan cheese Salt and

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January 20, 2013

Cinnamon Cactus Cookies

8 tablespoons butter, at room temperature 1 cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla 1 2/3 cups flour 1/2 teaspoon each baking soda and salt 1/4 teaspoon each ground cloves and ground nutmeg 1 tablespoon ground cinnamon Preheat oven to 375 degrees. Cream together butter and 3/4

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January 20, 2013

Roulade of Spinach, Crab, and Mushrooms

White Sauce and Roulade Mixture 6 large eggs 8 tablespoons unsalted butter 2/3 cup all-purpose flour 3 cups whole milk, heated 3/4 teaspoon kosher salt 1/4 teaspoon white pepper 1/8 teaspoon nutmeg 1/2 cup Emmenthaler cheese (or 1/4 cup each Emmenthaler and Parmesan) Filling 4 tablespoons unsalted butter 1/4 cup

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January 20, 2013

Galette

Dough 2 envelopes dry yeast 1/2 cup warm water 7 tablespoons sugar 1 tablespoon finely grated lemon rind 2 large eggs 6 tablespoons sweet unsalted butter 2 tablespoons brandy 3 1/2 cups (or more) all-purpose flour Topping 6 tablespoons sweet unsalted butter 6 tablespoons sugar Sprinkle yeast over warm water

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January 20, 2013

Strawberries and Oranges With Raspberry Sauce

Fruit 3 pints fresh strawberries, rinsed, dried, and sliced lengthwise 4 large navel oranges, peeled and cut into pithless sections 1 cup black grapes, cut in half and seeded Sauce 2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries 1 to 2 tablespoons powdered sugar, or to taste 2

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January 20, 2013

Cranberry-Pecan Kugelhopf

1 stick butter, softened 1 cup sugar 1/2 teaspoon vanilla 4 egg yolks 2 1/4 cups sifted flour 1/3 cup milk 1 1/2 teaspoons baking powder 4 egg whites 1 cup chopped cranberries 1 cup chopped pecans 1/2 cup confectioners’ sugar Preheat oven to 375 degrees. Grease and flour 9-inch

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January 20, 2013

Lace Cookie Cup With Raspberries

Recipe from Stephan Pyles, Routh Street Cafe, Dallas. 1 cup finely ground almonds 3/4 cup sugar 6 tablespoons butter, at room temperature 4 teaspoons flour 2 tablespoons milk 1 cup lightly sweetened whipped cream 2 pints fresh raspberries Preheat oven to 350 degrees. Combine first five ingredients in bowl; blend

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January 20, 2013

Cajeta Flan

Cajeta 1 1/2 cups sugar 2 cups goat’s milk 2 cups cow’s milk 1 teaspoon cornstarch Dash baking soda (Makes 2 cups) Stir half the sugar in small skillet over medium heat for about 7 minutes, until medium golden-brown and free of lumps. Remove from heat. Combine milks; pour about

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January 20, 2013

Apple-Raisin Spice Cake

1 cup cake flour 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon each nutmeg and cinnamon 1/4 teaspoon each ground cloves, mace, and ground ginger 1/2 teaspoon salt 1 1/2 cups butter, at room temperature 2 cups granulated sugar 3 eggs 3 1/2 cups chopped Granny Smith

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January 20, 2013

Shelley’s Crawfish-Cornbread Stuffing

1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped red and green peppers 10 tablespoons butter 1 teaspoon each red, black, and white pepper Salt, to taste 1/3 cup chopped parsley 5 cups crumbled dry cornbread 1 pound crawfish tails, shelled 2 cups chicken stock

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January 20, 2013

Cranberry-Bourbon Sauce

1 cup bourbon 1/4 cup minced shallots Zest of 1 orange 1 twelve-ounce package fresh cranberries 1 cup sugar 1 teaspoon ground black pepper In small saucepan combine bourbon, shallots, and orange zest. Bring to boil over medium heat, and simmer until syrupy, about 10 minutes. Add cranberries and sugar,

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January 20, 2013

Lemon Cake With Dried Apricots and Walnuts

1/2 teaspoon salt Grated rind of 2 lemons 5 eggs 2 1/3 cups sugar 3 cups unsifted all-purpose flour 3 teaspoons baking powder 1 tablespoon vanilla extract 2 cups heavy cream 6 ounces chopped dried apricots 1 cup chopped walnuts Juice of 2 lemons Preheat oven to 325 degrees. Grease

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January 20, 2013

A Grand Finale

“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant

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January 20, 2013

Red Cabbage With Texas Goat Cheese and Chives

Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes 6 strips slab bacon 1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips 2/3 cup Spanish sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces Texas goat