Texas chili

Recipes

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

Recipes |
January 20, 2013

Pan-Seared Salmon with Cabernet-Butter Sauce

Salmon2 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 oilCombine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets in oil

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January 20, 2013

Actuelle Lemon-Lime Tart

Crust2 cups all-purpose flour 10 tablespoons unsalted butter 1/4 cup sugar 3 egg yolks 1 tablepsoon cream 3 drops vanilla extractFilling9 eggs 1 1/2 cup sugar 1 1/2 cup heavy cream Juice and zest of 2 lemons and 2 limes Powdered sugarTo make crust, place flour on work block. Make

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January 20, 2013

Wine-Cream Mousse with Champagne Sabayon

Mousse with Sponge CakeJuice 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 large

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January 20, 2013

Tarte du Paradis

Vanilla Genoise and Berries6 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 berriesBeat first four ingredients together with electric mixer on high until batter falls in ribbon

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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, to

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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, choppedHeat 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 on

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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 salmonMix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch

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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 tasteIn saucepan, melt butter until bubbling. Add cream, and warm. Add Parmesan, then stir constantly until mixture

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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 radicchioCut 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 squashes into

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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 cinnamonPreheat oven to 375 degrees. Cream together butter and 3/4 cup

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January 20, 2013

Roulade of Spinach, Crab, and Mushrooms

White Sauce and Roulade Mixture6 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)Filling4 tablespoons unsalted butter 1/4 cup minced shallots 1/2

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January 20, 2013

Galette

Dough2 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 flourTopping6 tablespoons sweet unsalted butter 6 tablespoons sugarSprinkle yeast over warm water in large mixing bowl,

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January 20, 2013

Strawberries and Oranges With Raspberry Sauce

Fruit3 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 seededSauce2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries 1 to 2 tablespoons powdered sugar, or to taste 2 tablespoons orange liqueur

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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’ sugarPreheat oven to 375 degrees. Grease and flour 9-inch Kugelhopf

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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 raspberriesPreheat oven to 350 degrees. Combine first five ingredients in bowl; blend into smooth

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January 20, 2013

Cajeta Flan

Cajeta1 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 one fourth

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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 pepperIn 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, and

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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 lemonsPreheat oven to 325 degrees. Grease and

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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 Minutes6 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 cheese,

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January 20, 2013

Warm Caramel Pears

Serves 4 Preparation Time: 5 Minutes Cooking Time: About 10 Minutes4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths 2 tablespoons unsalted butter, melted 4 tablespoons sugar 3 tablespoons heavy creamPreheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass

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January 20, 2013

Split Quail With Juniper Berries and Gin

Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16

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January 20, 2013

Crawfish Etouffee

Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick

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January 20, 2013

Two-Tone Chili

Chris “Whip” Layton’s Two-Tone Chili2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder 1

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January 20, 2013

Clay-Pot Orange Duckling

Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice

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January 20, 2013

Smoked and Grilled Shrimp

Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil

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January 20, 2013

Orange Pancakes

The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is

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January 20, 2013

Watermelon Pickle

John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below) 12 pounds granulated sugar 1 quart white vinegar 18 to 20 drops oil of cinnamon 18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left

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January 20, 2013

Peach Ice Cream

Olive Hershey’s Peach Ice Cream1 quart milk 6 egg yolks 3/4 to 1 pound powdered sugar, depending on sweetness desired 1 dozen medium-sized ripe peaches 1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until

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January 20, 2013

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well.

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January 20, 2013

Watercress-and-Dill Gazpacho

1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes 1 cup 1/4-inch diced celery 1/2 cup 1/4-inch diced white onions 1 cup 1/4-inch diced carrots 1 1/2 cup 1/4-inch diced Roma tomatoes 1/2 cup 1/4-inch diced leeks 1/2 cup watercress, chopped 1/4 cup fresh dill, chopped 1 1/2 teaspoons

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January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails

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January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not

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January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3

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January 20, 2013

Whiskey Sauce

1 cup sugar 1 cup heavy cream 1 cinnamon stick of dash of ground cinnamon 1 tablespoon unsalted butter 1/2 teaspoon cornstarch 1/4 cup water 1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into