Tips on how to create some of the best Texan dishes out there
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
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
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
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
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
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.
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
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
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.
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
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
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
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
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
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
Recipe from Teala’s, Houston
Recipe from Teala’s, Houston
Recipe from Teala's, Houston
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
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
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,
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
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.
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
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.
