Texas chili

Recipes

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

Recipes |
January 20, 2013

Key Lime Pie

6 egg yolks 5/8 cup sugar 5 ounces Key lime juice Zest of two limes 32 ounces Rich’s Whip Topping (see below) 1 1/2 packets graham crackers, crushed 3 tablespoons crushed toasted walnuts 1 tablespoon toasted sesame seeds 3 tablespoons sugar 7/8 stick butter, meltedHeat egg yolks, 5/8 cup sugar,

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January 20, 2013

Black-Bottom Pecan Pie

Piecrust1 1/2 cups flour 1/4 teaspoon salt 1/2 cup vegetable shortening 3 to 4 tablespoons cold waterIn mixing bowl, combine flour and salt. Mix in shortening with fingertips until mixture resembles coarse cornmeal. Sprinkle water over mixture one tablespoon at a time, stirring with fork. Form dough into ball and

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January 20, 2013

Bouche de Noelle

Cake1 1/3 cups flour 1/8 teaspoon salt 1 1/2 teaspoons baking powder 1/2 pound butter 1 cup sugar 3 eggs 1/2 cup milkPreheat oven to 375 degrees. Line bottom of 16- by 11-inch jelly roll pan with parchment paper. Butter paper and sides of pan. Dust lightly with flour.Sift together

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January 20, 2013

Bill and Rita Clements’ Apple Cake

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 cup chopped pecansPreheat over to 350 degrees. Combine oil and

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January 20, 2013

Texas Cornbread Pudding

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 Salt and pepper to taste 1 jalapeño, slicedPreheat

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January 20, 2013

Rex Hale’s Shortcake

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 powdered sugarFor Strawberry Shortcake: 2 1/2 pints strawberries 2

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January 20, 2013

Whiskey-Cured Salmon

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 neededMix salt, sugar, and pepper together. Place half of salmon skin- side

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January 20, 2013

Warm Lobster Tacos

Recipe from Dean Fearing, Mansion on Turtle Creek, Dallas.Yellow-Tomato Salsa1 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, seeded and minced 2 teaspoons fresh lime

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January 20, 2013

Walnut-Crusted Striped Bass

Recipe from The Grape’s chef Jason Gorman.Cranberry-Mango Chutney1/8 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 gingerSauté garlic in a saucepan until golden brown. Add remaining ingredients and

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January 20, 2013

Vietnamese Fish Tacos

Núóc Mam Dipping Sauce3/4 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 Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise

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January 20, 2013

Tortilla-Wrapped Fish

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 in inch-size chunks Chipotle purée (see recipe,

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January 20, 2013

Swordfish and Chipotle-Mango Sauce

Grilled Swordfish1/2 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 swordfish steaksMix ingredients and marinate fish for 1 hour.

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January 20, 2013

Southwestern Crab Cakes

From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.1 large egg2 tablespoons mayonnaise, crème fraîche, or sour cream2 teaspoons Dijon mustard or the hotter Louisiana Creole mustardPinch of cayenne pepper1/2 teaspoon freshly ground white pepperPinch of salt1/4 teaspoon Worcestershire sauce1 pound

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January 20, 2013

Soft-Shell Crabs with Moqueca Sauce

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, chopped 2 tablespoons parsley, chopped 1 cup

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January 20, 2013

Shrimp, Lobster, and Crab Cheesecake

Cheesecake1/2 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 tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both

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January 20, 2013

Shrimp and Scallop Skewers with Avocado Sauce

Shrimp and Scallop Skewers16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to tasteDevein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.Avocado

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January 20, 2013

Shrimp Pulao

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, and Indian red chile powder (or cayenne pepper)

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January 20, 2013

Sesame-Crusted Scallops

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 each black and white sesame seeds (black sesame seeds

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January 20, 2013

Seared Halibut

Recipe from Tony’s, Houston.Lentils1 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 stockRinse lentils, removing pebbles. Cover with water and simmer 5 minutes. Meanwhile, make a cheesecloth bag to wrap up next 4

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January 20, 2013

State Fare

“Brunch isn’t just eggs Benedict anymore,” says Matthew Antonvich, chef-owner of Dallas’ Sipango (4513 Travis), as he whips up a batch of frothy scrambled egg whites studded with morsels of pink smoked salmon and handsomely accessorized with oven-roasted potatoes and caramelized onions. “Five years ago,” says Antonovich, “nobody would have

Recipes |
January 20, 2013

Scrambled Egg Whites with Smoked Salmon

Recipe from Sipango, 4513 Travis, Dallas12 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 1 bunch fresh chives, finely

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January 20, 2013

Sautéed Shrimp on Cannellini Beans

Radicchio Walnut Salad9 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 tasteWhisk oil and vinegar until thick and season with salt and pepper. Set

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January 20, 2013

Salmon With Saffron Potatoes

Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3

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January 20, 2013

Roasted Red Snapper on Risotto

Sun-Dried-Tomato Pesto1 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 oilDrain oil from tomatoes and reserve for risotto. Smoke 1⁄2 cup tomatoes over

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January 20, 2013

Plantain-Crusted Salmon With Black Bean-Mango Relish

Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 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 jalapeño Juice of 1 limeCombine ingredients and chill.Saffron

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January 20, 2013

Masa-Battered Shrimp

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) Orange-jicama salad (recipe below)Heat oil to 350 degrees

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January 20, 2013

Lemon Sole with Champagne Sauce

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 champagne grapes (or quartered red grapes)Preheat oven to 375

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January 20, 2013

Grilled Swordfish Club Sandwich

Coyote Cafe, 612 W. Sixth Street, Austin.Sandwiches4 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 bacon, drain well, and keep warm.

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January 20, 2013

Grilled Pompano, Sea Scallops and Crayfish

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish3 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 1/2 to 3/4 pound precooked crayfish tail

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January 20, 2013

Grilled Pacific Salmon with Soy-Wasabi Sauce

Soy-Wasabi Sauce5 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 Asian markets)Stir together wasabi powder and just enough

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January 20, 2013

Grilled Marinated Shrimp

1/4 cup pure olive oil 2 teaspoons finely chopped garlic 2 teaspoons balsamic vinegar juice of one lemon 8 strips lemon peel, about 11/2 inches long and 1/2 inch wide 1 teaspoon Dijon mustard salt and pepper to taste 12 shrimp, 10 to 15 per pound size, peeled and deveined

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January 20, 2013

Garlic Custard and Crabmeat

Roasted-Garlic Custard1 tablespoon olive oil 6 large garlic cloves, peeled 2 cups heavy cream 4 egg yolks 1 whole eggPreheat oven to 300 degrees. Heat olive oil in small roasting pan over medium flame. Add garlic and bake 15 minutes, or until garlic turns golden brown. In saucepan, bring garlic

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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

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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

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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

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January 20, 2013

Catfish Tacos

Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime

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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,

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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

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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

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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

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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

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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

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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

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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

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January 20, 2013

Roasted Spring Chicken With Garden Vegetables

Recipe from Chef Lance Young, The Roaring Fork, Dallas.Spring Chicken1/2 cup lemon juice 1/8 cup honey 2 tablespoons fresh thyme 2 tablespoons fresh chives 1/4 cup olive oil 1 tablespoon garlic, minced 1 teaspoon salt 11/2 teaspoons freshly ground black pepper 2 whole chickens (21/2 to 3 pounds each) salt

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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

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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

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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,