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
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
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
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
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
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
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
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
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
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,
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
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
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.
2 large Roma tomatoes, halved, seeded, and thinly sliced 1/2 large red onion, halved and thinly sliced 1 bottle rice vinegar 1 large eggplant Olive oil 1 – 2 tablespoons grated mozzarella cheese (per serving) 1/2 teaspoon balsamic vinegar (per serving) 1/2 teaspoon olive oil (per serving)Marinate tomato and onion
Quesadillas1 1/2–2 pounds chorizo 6 tablespoons chopped tomato 6 teaspoons chopped scallions 12 eggs (2 per person), beaten 6 8-inch flour tortillas 3 cups grated cheddar cheese 4 tablespoons olive oilCook chorizo in skillet over medium heat. Drain fat, add tomato and scallions, and scramble in eggs. Place egg mixture
1 pound tomatillos, diced 2 cups diced jicama 1 cup diced green apples 5 tablespoons diced red bell pepper 5 tablespoons diced yellow bell pepper 1 jalapeño pepper, seeded and finely chopped 1/2 cup rice wine vinegar Juice of 1 orange Juice of 1 lime 3 cloves garlic, minced 1
Soup8 small acorn squashes (about 3 1/2 inches in diameter, or 3/4 pound each), with stems 2 large acorn squashes (1 1/2 pound), or enough to equal 3 pounds of meat 2 medium onions, sliced 3 cups chicken stock 1 cup whipping cream 1/2 teaspoon ground nutmeg Salt and pepper
Cinnamon Ice Cream3 eggs 1 cup sugar 2 cups milk 1/2 teaspoon cinnamon, freshly ground preferredIn mixing bowl, whip eggs and sugar together. Bring milk to a boil in saucepan, remove from heat, and pour slowly into egg-sugar mixture, stirring continuously. Add cinnamon. Return mixture to medium heat and cook,
6 medium red onions, thinly sliced 2 cups water 2 tablespoons salt 3/4 cup olive oil 10 bay leaves 1 teaspoon dried marjoram 1 1/2 tablespoons dried oregano 1 teaspoon coarsely ground pepper 10 whole allspice berries 3/4 cup vinegar 2 navel oranges, peeled and sliced 1/2 cup peeled jicama
1/4 cup green pumpkin seeds 2 medium tomatoes, peeled and seeded 1 serrano chile, peeled and seeded 1 medium white onion, peeled 1/2 bunch fresh cilantro, stems removed 2 teaspoons chopped chives 2 teaspoons chopped coriander 1 cup clam juice 1 tablespoon lime juiceToast pumpkin seeds on cookie sheet for
1/2 cup coarsely chopped onion 1/4 cup sugar 2 tablespoons dry mustard 2 teaspoons salt 1 teaspoon coriander 1 cup lemon juice or vinegar 3 cups canola oil 1/4 cup minced jalapeño with some seeds 4 tablespoons chopped fresh cilantroIn food processor, blend first six ingredients for 1 minute. Continue
4 medium tomatoes 1 small head baby lettuce 32 enoki mushrooms 4 teaspoons chopped fresh chives Herbs and edible flowers as needed (organically grown nasturtiums, roses, violas, alyssum, or bluebonnets)Cut tops of tomatoes off and remove seeds. Arrange baby lettuce, enoki mushrooms, chives, herbs, and edible flowers inside tomatoes.
1 1/2 shallots, diced 2 garlic cloves, diced 1 teaspoon olive oil 1 tablespoon red wine vinegar 1/2 cup olive oil 2 tablespoons chopped fresh chives Ground black pepper to tasteSauté shallots and garlic in 1 teaspoon olive oil until brown. Add vinegar. Remove from heat, and let cool. Whisk
Smoky salsa gets its flavor from Northern Mexico3 to 6 canned chipotle chiles; reserve adobo sauce 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon oregano 4 tablespoons butter 4 tablespoons flour 1 cup beef broth 2 1/2 cups water 6 tablespoons of reserved adobo sauceRinse, seed, and chop chiles;
Cornbread from Evan’s, Houston1/4 cup chopped yello onion 1 tablespoon butter 2 jalapeños, seeded and minced 1/2 cup fresh corn kernels 1/4 cup chopped pimento 1 cup all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspooons baking powder 1 1/2 tablesppons sugar 1 teaspoon salt 1 1/2 cup buttermilk
A recipe from Parigi, in Dallas.
4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milkPreheat oven to 400 degrees. Mix together flour, sugar, salt, and soda. Cut in shortening, add buttermilk, and mix until
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat
4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2 cup raw peanuts, oven-roasted and coarsely chopped Salt,
4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups cauliflower florets, broken into 1/2
1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix 6 tablespoons chopped
2 cups sifted flour plus 4 tablespoons flour 1 cup confectioners’ sugar, plus extra for dusting Zest of 3 lemons, 3 limes, and 2 oranges 1/2 pound butter, chilled 4 large eggs 3 cups granulated sugar 4 tablespoons each of lemon, lime, and orange juice 2 teaspoons baking powder 2
1 to 1 1/2 cups olive oil 2 cups each of diced red bell pepper, diced green bell pepper, and diced white onion 6 cups diced eggplant 1 cup canned diced tomato in juice 2 tablespoons capers 1/4 cup each of red wine vinegar and sugar 1/4 cup minced cilantro
1 cup sun-dried tomatoes 3 tablespoons Dijon mustard 1/2 cup red wine vinegar 1 tablespoon sugar 1/4 cup chopped garlic 1/2 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 cup olive oil 1/2 cup coarsely chopped fresh basil, plus 1 1/4 cup cut in julienne 18 ounces fresh tricolored
Recipe from executive chef Michael Thomson, of Epicure in the Park, Dallas.
9 tablespoons unsalted butter 1 1/2 cups coarsely chopped walnut pieces 1/2 cup graham cracker crumbs 4 tablespoons plus 1 cup sugar 1 teaspoon cinnamon 32 ounces cream cheese, softened 2 tablespoons flour 3 whole eggs, at room temperature 2 egg yolks, at room temperature 1 teaspoon vanilla
Houston pastry chef and bakery owner Marilyn Descours suggests making her easy sandwich cookies for parent-child assembly-line fun: Dab your favorite seedless raspberry jam between wafers, and dip the sandwiches halfway in 6 to 8 ounces of melted semisweet chocolate. Chill on waxed paper until the chocolate sets.Marilyn Descours’ Raspberry
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.From Savoring Summer, featured in Domain, May 1990
1 medium yellow onion, diced 1 tablespoon each of butter and flour 1 can (32 ounces) low-salt chicken stock 1 small bunch leeks (green and white parts), washed, trimmed, and sliced 2 medium baking potatoes, peeled and diced 3/4 tablespoon dried thyme Salt and black pepper, to taste 1 medium
2 quarts tomato juice (Sacramento) 4 tablespoons Worcestershire sauce (Lea and Perrins) 6 tablespoons chopped horseradish, or to taste 2 tablespoons each of chopped fresh garlic, lemon juice, lime juice, and dried dill 2 teaspoons ground black pepper 1 teaspoon each of ground white pepper, celery salt, and garlic salt
Drew Allen, a co-owner of San Antonio’s Liberty Bar, came across this custardy buttermilk pie recipe in an out-of-print forties cookbook. The pie was powerfully sweet for modern taste buds, so Allen halved the sugar to come up with his restaurant’s most popular dessert.4 ounces frozen butter 1 ounce cold
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.4 large eggs3/4 cup whole milk3/4 cup all-purpose flour, sifted1/4 cup finely grated Italian Parmesan cheese1/4 teaspoon salt2 tablespoons fresh snipped chives, chopped basil, or chopped parsley2 tablespoons unsalted sweet butter (for
Recipe from Castle Hill Cafe, Austin10 cups flour 1 cup sugar 6 tablespoons baking powder 1 teaspoon salt 1 1/4 pound margarine cubed 4 cups cold milkThese are bite-size muffins; use a small-muffin pan. Preheat oven to 350 degrees.In a bowl combine the flour, sugar, baking powder, and salt. Mix
Recipe from Cappyccino’s 5003 Broadway Alamo Heights
1/2 cup vegetable oil 2 onions, chopped 1 clove garlic, mashed 1 32-ounce bottle ketchup 3 tablespoons yellow mustard 2 cups black coffee 1 cup distilled vinegar 1 lemon, cut in half 6 tablespoons chili powder 3 good taps Worcestershire sauce Salt and pepper to tasteHeat oil over medium-low in
West Lynn is no longer around, but this recipe lives on.
Roasted rosemary chicken and jicama slaw.
FOOD HAS PLAYED prominent role in some of history’s most momentous upheavals — mention tea and the American Revolution comes to mind. Or cake: Marie Antoinette’s snide directive, “Let them eat cake,” symbolizes the issue around which the French Revolution swirled. It may not be going too far to say
Recipe from Jim Anile, Executive Chef, Melrose Hotel, Dallas.
Las Manitas Avenue Cafe is closed while the sisters prepare to open in a new location.