Recipes
January 20, 2013
Grouper in Banana Leaf
Recipe from “The Calypso Kitchen”
Recipes
Tips on how to create some of the best Texan dishes out there
Recipes
January 20, 2013
White Satin Raspberry Tart
Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening1 cup sugar2 eggs 1/2 teaspoon vanilla extract2 1/2 cups all-purpose flour1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour
Recipes
January 20, 2013
A Grande Finale
Raspberries meet white chocolate.
Recipes
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
Recipes
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
Recipes
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
Recipes
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
Recipes
January 20, 2013
Zinfandel Mole Sauce
From “What’s Good For the Goose”
Recipes
January 20, 2013
Whiskey Sauce
1 cup sugar1 cup heavy cream1 cinnamon stick of dash of ground cinnamon1 tablespoon unsalted butter1/2 teaspoon cornstarch1/4 cup water1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan. Arrange bread
Recipes
January 20, 2013
Baked Chocolate-and-Hazelnut Mousse
From “Quick Cuisine: Winter’s Bounty”
Recipes
January 20, 2013
Scallop Saute With Winter Vegetables
From “Quick Cuisine: Winter’s Bounty”
Recipes
January 20, 2013
Sweet Potato and Tortilla Cake
From “What’s Good For the Goose”
Recipes
January 20, 2013
Roasted Acorn Squash Soup
For a winter night’s meal, making a pot of roasted acorn squash soup will warm your kitchen and your bones.
Recipes
January 1, 2013
King Ranch Casserole
It may not look like much, but don’t be fooled.
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
Libations
February 22, 2012
Happy National Margarita Day!
Get your salt shaker and limes ready to celebrate that "frozen concoction that helps you hang on."
Recipes
February 1, 2012
Cooking With a Passion
Get cozy in the kitchen with your significant other and turn up the heat on Valentine’s Day.
Recipes
April 1, 2003
Old-Fashioned Strawberry Shortcake
A recipe from Helen Corbitt, who reigned as Neiman Marcus's head chef for seventeen years.
Recipes
March 1, 2003
JD’s Crawfish Boil
Invite a few friends over for a good ol' fashioned crawfish boil!
Recipes
July 31, 2002
Orange-Zest Biscuits
Orange-Zest Biscuits From Nellie Connally. Servings 16 Print Share Ingredients 1x2x3x2 cups flour4 tablespoons sugar½
Recipes
September 30, 1997
Wrap It Yourself
How to stuff a wild tortilla.
Recipes
January 1, 1997
Saucy
Saucy Katherine Anne Porter’s recipe for mole.
Recipes
August 31, 1996
Rosemary Mashed Potatoes
4 tablespoons unsalted butter 1 tablespoon chopped fresh rosemary 13/4 pounds russet potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup warm milk 2 ounces Parmesan cheese, freshly grated (yields 1/2 cup) salt to taste freshly ground pepper to tasteMelt butter in a small saucepan. Add rosemary
Recipes
July 31, 1996
Red Bell Pepper Crostini
olive oil for brushing on peppers 2 red bell peppers 1 teaspoon fresh chopped thyme 2 tablespoons pure olive oil salt and pepper to taste 8 slices French bread, 1/2 inch thick 1 clove garlic, peeled 6 sprigs fresh thymeBrush olive oil on peppers and place on a sheet pan
Recipes
June 30, 1996
Penne al Forno and Mixed Greens
Pine Nut—Balsamic Vinaigrette1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon toasted pine nuts, crushed (or more, to taste) 1 teaspoon chopped cilantro 1 clove garlic, minced (or more, to taste) salt and pepper to tastePlace all ingredients in a bowl and whisk thoroughly.Mixed Greens1/2 pound mixed greens
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
Cinnamon Roasted Chicken With Poblano Vinaigrette and Corn Pudding
1 whole chicken, 3 to 4 pounds 1 tablespoon ground cinnamon 1 tablespoon ancho or other pure chile powder 1 tablespoon brown sugar 1 teaspoon cocoa powder 1 teaspoon coarse salt 1⁄2 teaspoon ground black pepper 3 tablespoons olive oil 1 tablespoon balsamic vinegarPreheat oven and roasting pan to 400
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
Recipes
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
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
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
Recipes
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
Recipes
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: Citrus Cheesecake and 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.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 raises
Recipes
November 1, 1994
State Fare: Venison in Pistachio-Cranberry Sauce and Wild Rice With Pecans and Sun-dried Tomatoes
Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious
Libations
July 31, 1994
State Fare: Mango Margaritas, Black Bean Dip, and Salsa
Recipe from Teala’s, Houston
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
State Fare: Grilled Vegetable Sandwich
This creation mixes and matches ingredients from the countries of the Mediterranean: grilled portobello mushrooms from Italy, olive oil from France or Spain, hummus-tahini spread from the Middle East.“This sandwich was my wife’s idea,” says David Holben, the executive chef at Dallas’ Mediterraneo. “She’s a vegetarian and she asked me
Recipes
April 1, 1994
State Fare: Stuffed Lamb Tenderloin, Tomatillo-Mint Sauce, and Edible Flowers
“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce.Fisher spent twenty years traveling throughout Europe and South
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
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
March 1, 1994
State Fare: Roast Duck and Creamy Polenta
The ingredients are earthy but the effect is divine in chef Mark Morrow’s rustic anitra arrosto, or roast duck. Morrow’s recipes from Mi Piaci in Dallas (14854 Montfort) do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple cornmeal.The