The best barbecue in Texas is currently being served at Snow’s BBQ, in Lexington, a small restaurant open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon. Snow’s is remarkable not only for the quality of its meat but
You’ve come for wholeness, for satisfaction deep within your soul. Your searching has brought you here, to the company of fellow pilgrims in the snaking line. Slowly, you advance across the tile floor, past the knotty-pine walls, and up to the inner sanctum: a glass-enclosed chamber where a host of
1 1/2 ounces Cadenhead’s Old Raj Dry Gin 1/2 ounce Paula’s Texas Lemon 1/4 ounce Pagès Parfait Amour Crème de Violette liberal splash of Fever-Tree Bitter Lemon Luxardo maraschino cherries (garnish) lemon peel, long and twisted (garnish) edible orchid (garnish, optional)Combine gin, Paula’s Texas liqueur, and crème de violette over
Blueberry Sauce1 1/2 cups port 1/2 cup sugar juice of 1 lime 8 ounces fresh or frozen blueberriesPlace port, sugar, and lime juice in a saucepan and bring to a boil. Continue to boil for 8 minutes. Stir in blueberries and, if using frozen ones, reheat the sauce (but do
12 shallots, uniform size 6 tablespoons olive oil kosher salt and cracked black pepper to tastePreheat oven to 350 degrees. Peel shallots, leaving on the top end and barely trimming the root end. Lightly sauté in olive oil in an ovenproof skillet over medium-high heat for 2 to 3 minutes.
Fruit Compote1/2 cup sugar 1 cup red wine 2 cinnamon sticks 1 teaspoon orange zest 2 pints fresh or frozen berries of your choiceCombine sugar, wine, cinnamon, and orange zest, bring to a boil, and pour over berries. Refrigerate overnight.Royal Icing2 egg whites 1 pound (3 1/2 to 4 cups)
Chile Salt7 teaspoons ground cayenne 7 teaspoons ground red chile powder 3 teaspoons granulated garlic 2 tablespoons saltMix all ingredients together.Roasted Corn on the Cob6 ears of corn in their husks 3 tablespoons melted butter 1 1/2 teaspoons chile salt (recipe above) juice of 3 limes 3 additional limes, cut
Recipe from Ruth Carter, soups-and-specials cook at Austin’s Eastside Cafe.Dewberry-Orange4 cups dewberries or blackberries, rinsed 2 cups water 1/2 cup sugar 4 ounces cream cheese 2 tablespoons fresh lemon juice 4 cups fresh orange juice mint leaves for garnish (optional)Combine berries (reserve a few for garnish) with water in a
Recipe from Lisa Biggerstaff, pastry chef, Dacapo’s on the Parkway, Houston.Mousse9 ounces semisweet chocolate 1 ounces butter, melted 1 pint whipping cream 3 medium eggs 1 1⁄2 teaspoons dark rum 1 tablespoon espresso or strong coffeeMelt chocolate in a double boiler. Melt butter in a pan. Set both aside and
Recipe from Pastry chef Doug Wilson, Mesteña’s, San Antonio.Sorbet1 cup water 1 1/2 cups sugar 8 Braeburn apples, peeled and coredBoil water and sugar for 5 minutes to make a simple syrup. Make fresh apple juice by puréeing apples thoroughly in a food processor and pushing through a fine strainer.
Recipe from chef-owner Lynette Hawkins Mandola, La Mora, Houston.Balsamic Vinaigrette2 tablespoons pancetta (2 or 3 ounces), sliced 1/8-inch thick and then cut into 1/4-inch squares (you may substitute prosciutto) 1 tablespoon plus 2 teaspoons red-wine vinegar 1 tablespoon plus 2 teaspoons balsamic vinegar 1/2 teaspoon sugar 4 tablespoons olive oil
Skip Hollandsworth on big hair, Gary Cartwright on the Balinese Room, Patricia Sharpe on Fritos, and Pamela Colloff on the bandits of the century.
. . . With Wild Mushrooms and Rutabaga Purée.Recipe from Oloroso, San Antonio.6 slices prosciutto, sliced as thin as possible 8 ounces wild mushrooms, such as chanterelles, hedgehogs, or trumpets 4 to 5 baby purple kohlrabi, stems and leaves removed 1 medium rutabaga 2 bay leaves 1 sprig marjoram 4
. . . With Spinach-Speck Salad, Brown Butter, and Pine Nut Crema.Recipe from Bolla, Dallas1/4 cup brown butter 12 sea scallops 2 cups spinach salad 1 cup red-wine vinaigrette (warm) 1 cup pine nut cremaSeared Sea Scallops1 tablespoon olive oil 1 teaspoon butter 12 scallops, dry packed, U10, muscle removed
AUDREY JONES BECKHouston, $80 millionForty-seven Impressionist and Post-Impressionist paintings valued at an estimated $80 MILLION to the MUSEUM OF FINE ARTS, HOUSTON. The paintings, which include works by Cézanne, Monet, and Renoir, have been on display at the museum since 1974 along with 23 others previously donated by Mrs. Beck
CAFE CENTRAL109 N. Oregon at 1 Texas Court, 915-545-2233. This chic upscale spot is more a continental than a Mexican restaurant, but the Mexican dishes it does have are original and excellent, including wonderfully crisp bacon-wrapped prawns in a chipotle marinade, lovely puntas de filete (sliced tenderloin) in jalapeño
This three-milk cake from Cafe Central in El Paso is sweet and moist.
3 cups fresh or frozen corn kernels 3 tablespoons chopped cilantro 2 tablespoons peeled and chopped garlic 1 jalapeño, seeded and chopped 2 tablespoons seeded, chopped red bell pepper 3 eggs, beaten 1 tablespoon cornstarch 1 teaspoon salt 3/4 teaspoon coarsely ground black pepper 1/4 cup corn oil (for frying)
We have adopted this recipe from La Mexicana Bakery for the home baker.
Pistachio and Eggnog Milk Sauce1/2 cup shelled pistachios 4 medium egg yolks 1/2 cup sugar (less if using eggnog, to taste) 1/2 quart whipping cream or eggnog 1 quart milk 1 vanilla bean, splitRoast pistachios at 350 degrees for 10 minutes, chop, and cool. Whisk egg yolks and sugar in
Cake1 cup unsalted butter, softened 2 cups granulated sugar 6 eggs, separated 2 teaspoons lemon zest 1 teaspoon lemon extract 3 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup plain yogurt, whole or lowfatPreheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream
Orlene Walton Sayers
Recipe from the Houstonian Hotel, Club & Spa, Houston.Pan Preparation1 nine-inch heart-shaped cake pan parchment paper 1 teaspoon unsalted butter, softened 1 1/2 tablespoons high-quality cocoa powderCoat sides and bottom of pan with softened butter. Then place a parchment liner on bottom of pan and butter it too. Sprinkle with
1/2 cups butter (3/4 pound) 3 cups sugar 2 teaspoons vanilla extract 5 eggs 1 cup cocoa powder (Ghirardelli or other good quality cocoa powder) 2 cups flour 1/2 teaspoon of baking powder 1 teaspoon salt 1 cup buttermilk 3 tablespoons instant coffee or espresso (dissolved in 2 tablespoons hot
1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1 cup chopped pecansPreheat over to 350 degrees. Combine oil and
Flourless Chocolate Cake12 ounces European or other good-quality dark chocolate 2 sticks unsalted butter 6 eggs 1 cup sugar 2 tablespoons dark rum 1 tablespoon vanilla extractNote: You will need 4 four-inch heart-shaped pans or 1 nine-inch round or heart-shaped pan, greased and lined with parchment paper.Preheat oven to 350
Ris de Veau à L’Huile de Truffe(Crispy Veal Sweetbreads With Truffle Oil)1 pound veal sweetbreads bouquet garni (composed of some celery leaves, parsley stems, carrot greens, 2 bay leaves, a sprig of thyme, and a couple of whole cloves, in a small cheesecloth bag tied with string) kosher salt freshly
Rose Morkovsky Hauger and Ann Morkovsky Adams are Czech sisters who grew up in a large family in San Antonio. Their family farm near Floresville is the focal point of family gatherings and celebrations. They’ve demonstrated their lifetime of kolache expertise in presentations for Texas Folklife Resources around Texas, and
Recipe from Chef Will Packwood, 7, Austin1/3 cup (3 ounces) almond paste 1 1/2 cups (12 ounces) butter 1 1/4 cups (10 ounces) sugar 2 egg yolks 1/8 cup (1 ounce) amaretto 1 teaspoon orange zest 2 cups (8 ounces) cake flour 2 cups (8 ounces) all-purpose flour pinch of
3 cups Softasilk cake flour 1 cup sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening (Crisco is fine) 3 lightly beaten eggs 1/2 cup milk 2 tablespoons vanilla 2 cups heavy cream 1/4 cup sugar powdered sugarFor Strawberry Shortcake: 2 1/2 pints strawberries 2
1 cup unsalted butter, softened 1 cup sugar 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan pieces 4 cups flourUsing an electric mixer, beat butter with sugar and brown sugar until creamy. Beat in eggs, baking
This recipe comes from Dorothy Bohac, Ph.D., President of the Travis-Williamson Counties Czech Heritage Society. She says that “the quality of a kolache is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolache should be soft to
2 pounds unpeeled Idaho potatoes, cut in 3/4-inch cubes 1/2 cup chopped onion 1 tablespoon butter 1 cup chopped bell peppers, green, red, or yellow 1 teaspoon paprika 1 teaspoon seasoned salt (such as Lawry’s) 1/2 teaspoon coarsely ground black pepper Tabasco sauce to taste (optional) 3/4 cup grated
2 eggs, separated 21/2 cups milk 4 tablespoons (1/2 stick) butter, melted 2 cups all-purpose flour 4 teaspoons baking powder 4 tablespoons sugar 1 teaspoon salt 1 cup European or other high-quality dark chocolate, cut or broken into chunks a little larger than a chocolate chip.Beat egg whites until
1 1/2 pounds tomatillos, husks removed 1 serrano chile (about 1/2 ounce), stem removed 3 small garlic cloves (about 1/4 ounce) 2 large stems fresh epazote (leaves only), available in ethnic markets and well-stocked supermarkets 1/4 cup safflower or other light vegetable oil 10 stale corn tortillas (about 6
This recipe does not actually contain mole sauce but does have ingredients that are typical of mole, namely chocolate, chiles, sesame seeds, and nuts. Don’t worry: These chewy, almost caramel-like brownies are not hot, just cinnamony and interesting.1/4 cup sesame seeds, toasted 4 ounces good quality unsweetened chocolate 4 ounces
4 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 teaspoons sugar 1 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut in small pieces 2 cups buttermilkPreheat oven to 450 degrees. Mix dry ingredients together. Cut butter into dry ingredients until consistency of coarse
2 cups flour 1 cup blue (or yellow) cornmeal 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher or sea salt 1 1/2 cups plain yogurt (low-fat is fine, but do not use nonfat) 1/3 cup corn oil 3 tablespoons pure maple
Recipe from The Grape’s chef Jason Gorman.Cranberry-Mango Chutney1/8 cup minced garlic 1 cup cranberry juice 1/2 cup honey 1 cup fresh cranberries 1 small mango, diced 1/2 cup dried apricots, diced 1 stick cinnamon 1 tablespoon diced fresh gingerSauté garlic in a saucepan until golden brown. Add remaining ingredients and
Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise
Ginger Slaw2 tablespoons chopped prepared pickled ginger 2 tablespoons juice from pickled ginger 1 tablespoon sugar 1/2 cup rice wine vinegar 1/2 teaspoon sesame oil 1/2 medium head red cabbage, thinly sliced 1/4 head napa or savoy cabbage, thinly sliced 1 carrot, peeled and thinly julienned 1 red bell pepper,
Oriental Dressing1/4 cup light vegetable oil 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon chopped garlicMix ingredients together and set aside.Noodles8 ounces udon noodles or linguine 1 tablespoon light vegetable oilCook noodles according to the directions on the package and rinse with cold water.
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.1 large egg2 tablespoons mayonnaise, crème fraîche, or sour cream2 teaspoons Dijon mustard or the hotter Louisiana Creole mustardPinch of cayenne pepper1/2 teaspoon freshly ground white pepperPinch of salt1/4 teaspoon Worcestershire sauce1 pound
Snapper Carpaccio With Grapefruit Agra Dolce and Garlic BruschettaGrapefruit Marinade2 Ruby Red grapefruit, peeled and sectioned 1/2 cup extra virgin olive oil 2 teaspoons salt 1 Thai chili, minced (you may also use red Serrano chili or chili pequín)Carefully combine all ingredients together in a bowl. Do not allow
Cheesecake1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both
Recipe from restaurant owner Benjy Levit, Benjy’s, Houston.Coffee Maple Syrup1 cup maple syrup 1/4 cup whole coffee beans, any typePlace syrup and coffee beans in a small nonreactive saucepan and simmer over low heat for a few minutes, then let steep for a couple of hours. Remove beans. (May be
3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander, and Indian red chile powder (or cayenne pepper)
The nontraditional step of cooking the onion and chiles gives them a full, roasted flavor that goes beautifully with the mellow avocado. Just don’t stand too close to the pan while cooking the chiles, or the fumes will burn your nose.2 teaspoons unsalted butter 2 teaspoons vegetable oil 3 serrano
