Texas chili

Recipes

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

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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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January 20, 2013

Buttermilk Pumpkin Pie with Brown-Sugar Cream

Dough (for 1 pie shell)2 cups all-purpose flour 2 sticks cold butter, cut into small pieces 1 teaspoon sugar 1/2 teaspoon salt 5 tablespoons cold waterOn cutting board, combine flour, butter, sugar, and salt by quickly working mixture with hands or pastry cutter until it forms pea-size pieces. Add water

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January 20, 2013

Pumpkin-White Bean Soup with Pomegranate Crema

This pumpkin-and-white bean soup is drizzled with pomegranate cream and sprinkled with the fruit’s jewellike seeds.Pumpkin-White Bean Soup 5 cups chicken stock 3/4 cup white pinto (cannellini) beans, soaked overnight and drained 1 pumpkin (3 to 4 pounds) 1 1/2 teaspoons corn oil 4 ounces bacon, diced 1/2 medium yellow

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January 20, 2013

Jicama-Tortilla Salad with Tangerine Dressing

This salad of Jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.1 small red onion (about 6 ounces), sliced into thin rings 6 tangerines 1 tablespoon plus 1 teaspoon fresh lime juice 3 tablespoons olive oil 1 medium red bell pepper, seeded and cut into thin strips 1

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January 20, 2013

Barbecued Roast Goose with Cornbread-Oyster Stuffing

For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry white

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January 20, 2013

Dried Cherry-Pecan Relish

Dried cherries and toasted pecans enliven the traditional holiday relish.1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange salt

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January 20, 2013

Chipotle-Maple Sweet Potatoes

Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes.8 to 10 dried chipotle chiles 2 large sweet potatoes, baked and cooled 1 large white potato, baked and cooled 2 teaspoons salt 1 tablespoon pure chile powder (not prepared chili seasoning) 6 tablespoons pure maple syrup 4

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January 20, 2013

Cranberry Pudding Tamales with Tequila-Orange Curd

Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs

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January 20, 2013

Warm Squab Salad

4 squabs of Cornish hens, wings removed (may also remove wishbone to make slicing easier) Salt to taste Ground black pepper to taste Dash of cayenne pepper 1 tablespoon vegetable oil 1 small head Bibb lettuce 3 bunches other delicate salad greens 1/2 small head baby chicory, yellow and white

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January 20, 2013

Indian Griddle Cakes

2 cups buttermilk 1 tablespoon melted butter 1 egg 1/3 cup flour 1 cup coarsely ground cornmeal 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oilIn medium bowl, combine all ingredients except oil. Mixture should be thickness of pancake batter or heavy cream.Heat small amount of oil in

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January 20, 2013

Devilled Oysters

12 well-cleaned oysters with deep shells Cayenne pepper to taste 2 hard-boiled egg yolks 2 raw egg yolks 1 teaspoon fresh lemon juice 1 tablespoon melted butter Salt to taste 2 tablespoons toasted bread crumbs 12 sprigs fresh thymePreheat oven to 350 degrees. Place one oyster in each shell and

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January 20, 2013

Beef Tenderloin Marinated in Molasses and Black Pepper

1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed

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January 20, 2013

Date-Nut Chews

3/4 cup flour 1/4 teaspoon salt 2 large eggs 1/2 cup sugar 1/2 cup corn syrup 1/2 teaspoon pure almond extract 1 cup finely chopped dates 1 cup chopped pecans 1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt

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January 20, 2013

Apple-Cranberry Pie with Cheddar Cheese Crust

Crust1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice waterIn medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse

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January 20, 2013

Dried-cherry and Sorghum Syrup Dressing

Squab wings and carcasses reserved from previous recipe, chopped (may also add chicken bones) 2 cups veal demiglace (available canned or frozen; reduce by half to concentrate) 1/2 cup dried cherries 1/2 cup brandy 1/2 cup sorghum syrup 2 tablespoons hazelnut oil or other nut oil 2 shallots, peeled and

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January 20, 2013

Corn Relish

3 cups fresh or frozen corn 1 cup finely shredded green cabbage 1 cup chopped yellow onion 1/2 cup seeded and diced sweet red pepper 1 teaspoon whole celery seed 1/2 teaspoon whole mustard seed 1/2 teaspoon ground turmeric 1/2 teaspoon dry mustard 1/3 cup sugar 1/2 cup cider vinegarPlace

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January 20, 2013

Smoked-Bacon Compote

1/2 cup marinade reserved from previous recipe 1 cup veal demiglace 1 cup smoked slab bacon cut into 1/2-inch cubes 1 tablespoon vegetable oil 2 cups wild mushrooms, such as brown Italian or shiitake, cut to about size of pearl onions 2 tablespoons unsalted butter 1 cup sweet-potato balls (prepare

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January 20, 2013

Glazed Pecans

1/2 cup water 1/2 cup sugar 2 dried red chiles 1 cup pecan halves 1/4 cup molassesPreheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.Drain pecans,

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January 20, 2013

Skewered Rosemary Lamb

Preparation Time: 10 minutes Cooking Time: 8 minutes Make Ahead: 24 hours1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried 2 cloves garlic, mashed 1 teaspoon freshly ground black pepper 3/4 teaspoon salt (preferably

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January 20, 2013

French Mushroom Salad

Preparation Time: 15 minutes Cooking Time: 10 minutes Make Ahead: 24 hours1/2 cup dry white wine 2 shallots, finely minced 1 bay leaf 1/2 teaspoon coriander seeds 1/2 teaspoon dried thyme Dash Hungarian paprika or cayenne 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound mushrooms with

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January 20, 2013

Charcoal-Broiled Pork With Rice Vermicelli

1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal

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January 20, 2013

Spring Rolls With Peanut Sauce

Spring Rolls2 ounces thin rice vermicelli 8 uncooked medium shrimp 12 ounces boneless pork loin, in 1 piece 1 large carrot, shredded 1 teaspoon sugar 8 rounds rice paper (banh trang), each 8 1/2 inches in diameter 4 large leaves leaf lettuce with thick stem ends removed, cut in half

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January 20, 2013

Shrimp Salad

8 medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 ounces uncooked chicken breast, cut into chunks 1/4 small head each of red and green cabbage, chopped 2 teaspoons chopped fresh mint leaves 2 tablespoons chopped bean sprouts 3 garlic gloves, chopped Green tops of 2 green onions, chopped

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January 20, 2013

Fresh-Peppermint Fudge Brownies

1 1/3 cups margarine 2 cups granulated sugar, sifted 4 large eggs 2 teaspoons vanilla 2 tablespoons honey 1 1/2 cups sifted flour 7/8 cup instant cocoa mix 1 teaspoon each salt and baking powder 2 cups coarsely chopped toasted pecans 2 cups confectioners’ sugar, sifted 7 tablespoons unsalted butter

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January 20, 2013

Jalapeno Jack Spoon Bread

Jalapeño Jack Spoon Bread2 cups whole milk 1 cup stone-ground cornmeal 4 tablespoons unsalted butter 2 teaspoons baking powder 4 whole eggs 1 large onion, diced 2 garlic cloves, diced 2 shallots, diced 2 fresh medium-sized jalapeños, diced 4 ounces jalapeño Monterey Jack cheese, shredded 1/4 teaspoon saltPreheat oven to

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January 20, 2013

Venison Medallions

1 1/2 cups buttermilk 3/4 cup red wine 1 1/2 pounds of 1/2-inch medallions from backstrap of axis, sika, fallow, or whitetail deer 4 tablespoons extra-virgin olive oil 2 leeks, cut into 1/4-inch slices (discard dark-green part) 2 whole shallots, chopped 8 ounces mushrooms, quartered 1 tablespoon balsamic vinegar 1/2

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January 20, 2013

Biscoitos de Queijo

1 small potato, peeled, cooked, and mashed 1 cup grated Muenster cheese 2 tablespoons butter 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder Dash cayenne to taste (optional) 1/4 cup milk or 1 beaten egg yolkPreheat oven to 375 degrees. Combine potato with cheese and butter. Sift dry

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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 tartarBring sugar, juice, and 1/4 cup

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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 tasteCut fish into 1/2-inch

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January 20, 2013

Thin Italian Pizza

DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into

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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 tastePut oysters in baking dish. Mix remaining ingredients together. Top

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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 aside

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January 20, 2013

Spaghetti and Meatballs

Recipe from Rob Mosbacher, Jr.Meatballs3/4 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 oilSauce1 onion, chopped 1