Texas chili

Recipes

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

Recipes |
November 21, 2012

Thanksgiving Dishes from Renowned Texas Chefs

Turkey Day is upon us, and an abundance of families will be cooking fall-centric dishes at home tomorrow. In case you’re looking to scrounge up some last-minute Thanksgiving recipes, here are a few offerings from a handful of talented Texas chefs. Roasted Pumpkin Soup with Absinthe Crème Fraîche from Jason Dodge of Péché 

Recipes |
February 1, 1996

Jalapeño Smoked Shrimp

24 large Gulf shrimp 3 fresh jalapeños, finely chopped 1⁄4 cup finely chopped pickled jalapeños 1⁄4 cup juice from pickled jalapeños 3 shallots, finely chopped 3 cloves garlic, finely chopped 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh epazote 3 tablespoons fresh lime juice 2 tablespoons unrefined

Recipes |
February 1, 1996

Wild Mushroom Enchiladas

5 ancho chiles 1 cup heavy cream 2 cloves garlic, minced 2 teaspoons fresh lime juice 1 tablespoon unsalted butter 1/2 yellow onion, diced 6 ounces wild mushrooms (morels, shiitakes, oysters, portobellos), sliced 1/2 avocado, peeled, pitted, and cut into quarter-inch cubes 3 ounces queso fresco or feta cheese, crumbled

Recipes |
January 1, 1996

Ranch Potato Wedges

6 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 and shallots in butter over low

Recipes |
January 1, 1996

Ancho-Bourbon Sauce

4 ancho chiles 1 cup sugar 1/2 teaspoon minced garlic 2 1/2 cups demi-glace 1/4 cup Jim Beam bourbon salt and pepper to tasteCore and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a

Recipes |
December 1, 1995

Cinnamon Croissant Bread Pudding

Custard 2 cups plus 4 tablespoons heavy cream 2 cups plus 4 tablespoons whole milk 15 eggs 2 cups sugar 2 tablespoons vanilla extractPlace ingredients in a mixing bowl and whisk until smooth. Strain and refrigerate until ready to use.Cinnamon Sugar 2/3 cup sugar 1 tablespoon cinnamonCombine ingredients in a

Recipes |
November 1, 1995

Wilted Red Chard

2 to 3 bunches red chard 2 tablespoons mild vinegar 2 tablespoons butter salt and pepper to tasteRemove thick part of chard stems. Sauté leaves with remaining ingredients until just barely wilted.To serve, place grilled pork medallions on top of sauce, with chiles rellenos and chard to side. Guacamole garnish

Recipes |
November 1, 1995

Chiles Rellenos

4 medium ancho chiles 1 cup cooked and seasoned black beans, well drained 1/4 cup mild goat cheese 1/2 cup grated sharp cheddar, such as Vermont 3 tablespoons chopped cilantro 2 to 3 tablespoons sliced green onions, tips and stems beer batter (your favorite recipe)Steam chiles 10 minutes or until

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June 30, 1995

The Bush Family’s Zuni Stew

1 1/4 cups pinto beans, soaked overnight and drained 1 bay leaf 1 teaspoon dried oregano 1 teaspoon salt 2 tablespoons corn or vegetable oil 2 yellow onions, cut in 1/4-inch pieces 2 cloves garlic, finely chopped 2 tablespoons red chile powder, or more, to taste 1 teaspoon ground cumin

Recipes |
June 30, 1995

Wilted Spinach

1 tablespoon garlic, chopped 3 tablespoons olive oil 3 pounds spinach, rinsed and trimmed Salt and pepper to tasteIn large pan, sauté garlic in olive oil until golden. Add spinach and cook just until it wilts. Season and drain.

Recipes |
June 30, 1995

Wild Mushroom Gravy

3 tablespoons chopped garlic 2 cups sliced assorted mushrooms 6 tablespoons olive oil 2 cups heavy cream 1 cup red wine 1/4 cup Worcestershire sauce 2 cups demiglace, homemade or packaged 3 tablespoons cold butter 1 tablespoon fresh thyme, chopped 1 tablespoon fresh oregano, chopped 1 tablespoon chives, minced 1

Libations |
June 30, 1995

Governor’s Mansion Summer Peach Tea Punch

6 cups water 3 family-size (1 ounce) tea bags 2 cups fresh mint, loosely packed 1 small can (6 ounces) frozen lemonade concentrate 1 bottle (32 ounces) R.W. Knudsen Peach Nectar (it has the most flavor) 1/2 to 1 cup simple syrup 1 liter ginger ale 1 liter club sodaBring

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June 30, 1995

Garlic Mashed Potatoes

6 Idaho potatoes, peeled and boiled 2 tablespoons roasted chopped garlic 1/4 cup grated Parmesan 1/4 cup heavy cream 1/4 pound butter Salt and pepper to tasteThoroughly mash potatoes and then mix together with other ingredients. If planning to pipe potatoes with a pastry bag, whip until smooth.

Recipes |
April 30, 1995

Vegetable Stack

Recipe from Boulevard Bistro, 4319 Montrose, Houston.Okinomi-yaki Pancake Batter6 eggs 1 cup flour 1 cup water 2 tablespoons fines herbes 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon fennel Pinch of cayenne Whisk ingredients together in a mixing bowl, let rest for 10 minutes, whisk again.Okinomi-yaki Vegetables2 cups each thinly

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March 1, 1995

Rice Stuffing

1/4 cup raw peanuts 2 medium tomatoes, roasted, peeled, and seeded (or canned tomatoes, seeded and peeled but not roasted) 1 1/2 quarts vegetable stock (approximately) 2 tablespoons tarragon vinegar 2 tablespoons sugar Pinch of ground white pepper 1 bay leaf 1/3 cup slivered almonds 3/4 cup long-grain white rice

Recipes |
December 1, 1994

State Fare

Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what

Recipes |
December 1, 1994

Chocolate-Grand Marnier Truffles

Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. For a chaser, set out a batch of Watkins’ Grand Marnier truffles rolled in Texas pecans.Your guests won’t go until they get some.1 1/4 cups heavy cream 16

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December 1, 1994

Citrus Cheesecake

What raises this cheesecake above all others is the inspired addition of three ingredients: Bailey’s Irish Cream to impart a silky nip, and orange and lemon zest to lend a tang.Graham Cracker Crust2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter (room temperature)Combine ingredients in a food processor

Recipes |
August 31, 1994

Roasted Potatoes with Onions

Recipe from Sipango, 4513 Travis, Dallas3 ounces olive oil 1 pound Bermuda onions, peeled and sliced into matchstick strips 1 pound yellow onions, peeled and sliced into matchstick strips 2 ounces red wine vinegar 16 very small red-skinned potatoes (approximately 2 pounds) 4 ounces olive oil 4 ounces light vegetable

Recipes |
June 30, 1994

Shallot-Mustard Vinaigrette

1/2 cup champagne vinegar 1 tablespoon Dijon mustard 1 cup extra virgin olive oil 1 1/2 cups pure olive oil 2 tablespoons finely chopped shallots Salt and pepper to tasteMix vinegar and mustard in a stainless steel bowl. Add olive oil in a steady stream, beating with wire whisk until

Recipes |
June 30, 1994

Hummus-Tahini Spread

1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to tasteDrain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender, adding

Recipes |
June 30, 1994

Grilled Vegetable Sandwich

Hummus-Tahini Spread1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to tasteDrain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender,

Recipes |
April 1, 1994

Tomatillo-Mint Sauce

1 pound fresh tomatillos, quartered 1 jalapeño, seeded and chopped 2 tablespoons finely chopped fresh garlic 3 tablespoons clarified butter 1 cup sherry 1/4 cup soy sauce 1/4 cup brown sugar 1/2 cup chopped destemmed fresh mint 1 teaspoon ground black pepperSauté tomatillos, jalapeño, and garlic in clarified butter until

Recipes |
April 1, 1994

Edible Flowers

1/2 cup fresh soft goat cheese 24 edible flowers (preferably trumpet-shaped)Whip goat cheese in blender until smooth; pipe or spoon into flowers.To serve, arrange slices of stuffed lamb on plate atop tomatillo sauce. Decorate lamb with remaining pepper strips and garnish plate with flowers. Serves 6.

Recipes |
January 1, 1994

Herb Salad with Red Wine Vinaigrette

Red Wine Vinaigrette1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil 2 teaspoons chopped fresh thyme leaves Salt and pepper to taste Bring red wine to a boil in small saucepan over medium-high heat. Then lower heat and

Recipes |
November 1, 1993

Garlicky Sausage Jambalaya Dressing

Recipe from Texas Home Cooking by Cheryl and Bill Jamison1 tablespoon olive oil 1/2 pound andouille sausage 1 medium onion, chopped 1 red bell pepper, chopped 2 celery sticks, chopped 2 garlic cloves, minced 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon each dry mustard, filé

Recipes |
September 30, 1993

Plantain Chips

4 large green plantains Canola oil Salt to tastePeel plantains under running water (to avoid staining hands) and slice thinly. In large cast-iron skillet, heat 11/2 to 2 inches oil. Fry plantain slices in 2 or 3 batches until browned. Drain on paper towels, place in paper bag, and toss

Recipes |
September 30, 1993

Mango-Fig Chutney

1/4 teaspoon whole peppercorns 1 teaspoon roughly chopped ginger root 1/2 tablespoon orange zest 1/4 teaspoon cardamom seeds 1 jalapeño, roughly chopped 2 tablespoons unsalted butter 1/2 cup brown sugar Juice of one orange and one lime 1 26-ounce jar mango slices (or 8 ripe mangoes, peeled and sliced) 8

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August 31, 1993

Pasta Primavera

1/4 cup julienne red bell pepper 1/2 cup quartered roma tomatoes 1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini 1/3 cup fresh-cut corn 1/3 cup julienne carrots 1/3 cup quartered marinated artichoke hearts 1/3 cup quartered mushrooms 3 tablespoons fresh basil 2 tablespoons extra

Recipes |
July 31, 1993

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

Recipes |
July 31, 1993

Pickled Ginger

1/2 cup fresh ginger, sliced paper thin with vegetable peeler 1/4 cup white vinegar 1/4 cup rice wine vinegar 1/2 cup sugarStir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps

Recipes |
May 31, 1993

Mango-Jicama Salsa

1/2 cup shredded jicama 1/2 cup chopped mango 2 tablespoons lime juice 2 tablespoons fresh-squeezed orange juice 2 tablespoons chopped cilantro 1 jalapeño, seeded and finely chopped Salt to taste 1 tablespoon vegetable oilMix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let

Recipes |
May 31, 1993

Adobo Sauce

6 ancho chiles 10 pasilla chiles 2 cups hot water 1 1-inch cinnamon stick 5 whole cloves 6 black peppercorns 1/4 teaspoon thyme 1/4 teaspoon marjoram 1/4 teaspoon cumin 6 cloves garlic, peeled 2 tablespoons mild white vinegar 2 bay leaves 2 tablespoons sugar 3 cups chicken stockToast chiles in

Recipes |
May 31, 1993

Little Boats de la Noche

Little Boats1 pound skinless snapper filet 2 cups adobo sauce (see recipe, below) 1/2 cup chopped cilantro 1/2 cup chopped onion 12 corn husks (tamale-style)Cut snapper filet into strips approximately 1/4 inch by 2 inches. Marinate strips in adobo sauce for 5 minutes. Remove from marinade and mix fish with

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April 30, 1993

Whiskey Sauce

4 tablespoons unsalted butter 1/3 cup sugar 1 egg 1/2 tablespoon very hot water 1/4 cup heavy cream 1/4 cup rye whiskeyMelt butter in double boiler over simmering water. In small bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes,

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April 1, 1993

Saffron Rice

Hilltop Hotel Farm’s Saffron Rice1/2 tablespoons unsalted butter 1 1/2 large shallots, thinly sliced 1/4 teaspoon whole coriander seeds Pinch of saffron threads 3/4 cup short-grain rice 1 1/2 cups chicken stock or canned broth 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon chopped lemon peel 3 tablespoons chopped garlic

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April 1, 1993

Flowerpot Bread

Hilltop Hotel Farm’s Flowerpot Bread4 four-inch clay flowerpots Nonstick cooking spray Wax paper 32 ounces bread dough To prepare pots, wash in dishwasher, spray with cooking spray, and bake at 350 degrees for 30 minutes. Repeat spraying and baking process 4 times, allowing to cool between each application.Spray inside of

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March 1, 1993

Fresh Corn Corncakes

Savory hotcakes made with fresh corn.6 ears of corn1 green bell pepper, finely chopped1 red bell pepper, finely chopped2 tablespoons finely chopped parsley2 tablespoons finely chopped green onionSalt and pepper to taste2 cups pancake batter, prepared according to package instructions4 tablespoons butterSlice off corn kernels and sauté until golden brown.