Texas chili

Recipes

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

Recipes |
January 20, 2013

Fish Stock

1 pound well-rinsed fish bones (preferably a mixture of sole and snapper) 1 onion, sliced 8 parsley sprigs 1 celery stalk, chopped into 5 or 6 pieces 1 leek, chopped 1 teaspoon cracked pepper 2 bay leaves 1 or 2 sprigs fresh thyme 2 sprigs basil (optional) 2 quarts cold

Recipes |
January 20, 2013

Crab Cakes With Ancho Chile Sauce

Crab Cakes2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro 2

Recipes |
January 20, 2013

Cheese Strudel With Smoked Salmon

1/3 cup boursin cheese 1/2 cup softened goat cheese 8 slices smoked salmon 8 fresh basil leaves 4 sheets filo dough, at room temperature 2 tablespoons clarified butter 1/3 cup bread crumbsPreheat oven to 450 degrees. Mix cheeses together. Place salmon slices on waxed paper, then top each slice with

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

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

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

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

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

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

Recipes |
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

Recipes |
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

Recipes |
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

Recipes |
January 20, 2013

Pistachio-Cranberry Sauce

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

Recipes |
January 20, 2013

Wild Rice With Pecans and Sun-dried Tomatoes

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

Recipes |
January 20, 2013

Venison in Pistachio-Cranberry Sauce

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

Recipes |
January 20, 2013

Crispy Sweetbreads with Chipotle-Sage Sauce

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

Recipes |
January 20, 2013

Cheddar Corn Cakes

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

Recipes |
January 20, 2013

Three-Nut-Crusted Pork Tenderloin

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

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

Recipes |
January 20, 2013

Grilled Pork in Cascabel Cream Sauce

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

Recipes |
January 20, 2013

Hot-and-Sour Soup

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

Recipes |
January 20, 2013

Stuffed Lamb Tenderloin

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

Recipes |
January 20, 2013

Rack of Lamb Italo-Francese

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

Recipes |
January 20, 2013

Ballroom Lamb Chops

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

Recipes |
January 20, 2013

Jalapeno-Blue Cheese Sauce

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

Recipes |
January 20, 2013

Beef Tenderloin in Ancho-Bourbon Sauce

Recipe from Michaels, Fort Worth.Ranch Potato Wedges6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic

Recipes |
January 20, 2013

Peppered Pork

Peppered Pork1 14-ounce or larger pork tenderloin (have butcher remove membrane) Salt to taste 1 teaspoon coarsely ground black pepper 2 tablespoons virgin olive oilPreheat oven to 500 degrees. Cut pork into 4 equal pieces, sprinkle with salt, coat with pepper. In very hot sauté pan, sear each piece in

Recipes |
January 20, 2013

Paella With Saffron Rice

Saffron Rice2/3 cup uncooked rice 1/3 cup diced yellow onion 1 tablespoon safflower or other light oil 1 1/3 cup water 3 or 4 strands saffron 1/4 teaspoon salt Freshly ground white pepper to taste In a medium saucepan, sauteé rice and onion in oil until onion is translucent. In

Recipes |
January 20, 2013

Cajun Gumbo

Chicken-and-Sausage Gumbo2/3 cup vegetable oil 2/3 cup flour 2 cups each chopped white onion and bell pepper 1 1⁄2 cups chopped celery 1/2 teaspoon each salt, red pepper, black pepper, and garlic powder 1/2 teaspoon each filé powder, poultry seasoning, and beef base (or 1 bouillon cube) 2 bay leaves

Recipes |
January 20, 2013

Bread Pudding Soufflé

Bread Pudding Soufflé With Whiskey Sauce1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thickSoufflé6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugarWhiskey Sauce1 cup sugar1 cup heavy cream1 cinnamon stick

Recipes |
January 20, 2013

Cinnamon Turkey Breast

Turkey 1 fresh turkey, approximately 12 pounds 1 teaspoon salt 1/2 teaspoon cracked black pepper 1 1/2 teaspoons ground cinnamonGlaze 2 tablespoons olive oil 2 tablespoons molasses 2 tablespoons sherry vinegar or strong red wine vinegar 1 teaspoon TabascoCut wings off turkey at middle joint. Cut legs off and separate

Recipes |
January 20, 2013

Turkey Dark Meat in Cranberry and Ancho Chile Sauce

2 tablespoons olive oil 2 each turkey thighs, drumsticks, and wings 8 cups water 6 ancho chiles, stemmed and seeded 1 white onion, peeled and roughly chopped 4 garlic cloves, peeled 2 large tomatoes (or 6 plum tomatoes), quartered 1 1/2 cups walnuts (8 ounces) 16-ounce can whole-cranberry sauce or

Recipes |
January 20, 2013

Sweet Potatoes with Ginger, Pecans, and Jalapeños

4 pounds sweet potatoes 4 tablespoons butter 4 tablespoons flour 3 cups milk 1½ teaspoons salt ½ teaspoon black pepper 1 tablespoon finely chopped fresh ginger 4 jalapeños, stemmed and cut into 1/8-inch-thick rings 1 cup chopped pecans 2 to 4 tablespoons brown sugarRoast sweet potatoes on rack in 325-degree

Recipes |
January 20, 2013

Spicy Cream Spinach with Cheddar Cheese

20 ounces fresh or frozen leaf spinach 1 tablespoon butter 1 white onion, peeled and finely chopped 2 garlic cloves, chopped (1 teaspoon) 1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired) 2 1/2 tablespoons flour 1 cup chicken or turkey stock 1 cup whipping

Recipes |
January 20, 2013

Cranberry and Orange Marmalade Relish

1 cup granulated sugar 1 cup water ½ cup white wine 1 orange, quartered and seeded 1 stick cinnamon or 1 teaspoon ground cinnamon 4 cups fresh whole cranberries (1 pound) 2 tablespoons lime juice 1/4 cup finely chopped white onion 1 finely chopped jalapeño 2 tablespoons sherry wine vinegarIn

Recipes |
January 20, 2013

Mushroom-Apple-Poblano Cornbread Dressing

Cornbread 2 cups cornmeal 2 cups all-purpose flour 4 tablespoons brown sugar 2 tablespoons baking powder 1 teaspoon salt 2 cups milk 2 eggs 4 tablespoons butter, meltedPreheat oven to 350 degrees. Combine dry ingredients and mix well. Add milk, eggs, and melted butter; blend to form a smooth batter.Pour