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
Catalan, Houston1 large head of cauliflower, cut into pieces with stems removed 1 clove of garlic 2 cups milk 4 tablespoons olive oil salt and pepper juice from 2 preserved lemons, or use fresh lemons if you cannot find preserved 1 shallot, sliced 2 cups white wine 1 cup heavy
Spinach Bread Pudding1/2 cup diced yellow onion 1/2 cup diced red bell pepper 4 tablespoons butter 2 cups fresh spinach, torn in pieces 1 ounce (1/4 cup) crumbled or grated cotija or Parmesan cheese 1 cup milk 1/2 cup heavy cream 1 large egg, beaten 1/4 teaspoon salt 1/4 teaspoon
Radicchio Walnut Salad9 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar (preferably from Modena) 2/3 cup sugar 1 cup walnut halves 2 heads radicchio, coarsely chopped or torn 3 ounces Gorgonzola, finely crumbled salt and pepper to tasteWhisk oil and vinegar until thick and season with salt and pepper. Set
Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3
Created by N9NE Steakhouse Dallas Executive Chef Chris Conlon
Coriander Crusted Ahi, Arugula, Hard Boiled Egg, and Fresh Tomato VinaigretteAhi Crust Recipe 1 sixteen-ounce piece of fresh ahi tuna 1/2 cup coriander seed, toasted and ground 1/2 cup fennel seed, toasted and ground 3 tablespoons cracked black pepper 2 tablespoons sea saltFresh Tomato Vinaigrette 2 pounds fresh vine-ripe tomatoes
Fresh halibut dusted in Parmesan and pumpkin seeds and served with a creamy roasted-corn and shrimp sauce in this recipe from Prego, Houston.
Cova, Houston
Recipe from Capitol Brasserie, Austin.
Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron
I love a restaurant that’s a personal statement, and Hector’s on Henderson is just that. Hector Garcia, a longtime fixture on the Dallas dining scene (general manager at the Riviera, co-owner of Iris), has his own place now, and you can see his stamp on the food (eclectic
Pan-seared Diver Scallops With Edamame-Corn Succotash and Basil-Sweet Pea SauceScallops 20 diver scallops kosher salt to taste pepper to taste 4 tablespoons canola oilDry all scallops well and season with salt and pepper immediately before searing them. Heat a large sauté pan and add canola oil. In smoking pan, add
Recipe from Randy Morgan Executive Chef, Dallas Fish Market.
With Jonah Crab on French Green Lentils and Serrano Ham. Recipe from Urban Bistro, Dallas2 pieces of sliced eggplant 1/2-inch thick 2 ounces olive oil salt and pepper 3 ounces French green lentils 2 cups water 4 ounces Jonah crab 1 teaspoon chopped fresh herbs 1 tablespoon flour
Crab Cakes1 pound lump crabmeat, picked 1/2 to 1 cup mayonnaise 1 cup Japanese bread crumbs, plus some for breading (available in many grocery stores; do not use regular, fine bread crumbs) 1/4 cup finely diced red bell pepper, briefly sautèed in oil juice and zest of 1 lemon 1
Scalloped Tarragon Potatoes1 pound red potatoes, skins on, sliced very thin 2 tablespoons olive oil 2 teaspoons minced garlic 1 tablespoon fresh chopped tarragon Salt and white pepper to tasteToss all ingredients together. On a lightly greased sheet pan arrange potatoes in a spiral form, overlapping each slice, to make
Shrimp and Miso Glaze1 yellow onion, sliced vegetable oil for sautéing 1 tablespoon miso paste (available at Asian markets) 1/2 tablespoon sambal chile paste 1 tablespoon oyster sauce 4 to 6 drops sesame oil 24 to 36 shrimp (16–20 per pound size), peeled, tails onSauté onion in oil over medium
Recipe from Chef James Pitzer, Jaden’s, Dallas
Risotto5 cups fish or chicken stock 2 tablespoons olive oil 2 shallots, peeled and minced 1 small stalk celery, minced 2 tablespoons finely chopped celery leaf 1 1/2 cups carnaroli or arborio rice 1/3 cup dry vermouth 1/4 cup unsalted butter zest of 1 small lemon 1/3 cup fresh basil
Pasta With Vinaigrette1/2 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 tablespoon finely chopped assorted herbs (your choice of fresh basil, oregano, tarragon, rosemary, etc.) kosher salt and freshly ground pepper to taste8 ounces uncooked rotelle (spiral
Scallops20 large (U-10) 4 tablespoons olive oil 1 lime, sliced 8 sprigs cilantroRinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until
Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste 1/2 to 3/4 pound precooked crayfish tail
1/4 cup pure olive oil 2 teaspoons finely chopped garlic 2 teaspoons balsamic vinegar juice of one lemon 8 strips lemon peel, about 11/2 inches long and 1/2 inch wide 1 teaspoon Dijon mustard salt and pepper to taste 12 shrimp, 10 to 15 per pound size, peeled and deveined
Filo-Wrapped Sea Bass on Mustard-Braised LeeksTomato Jam1 tablespoon brown sugar 1 tablespoon cider vinegar 1 pinch each of cinnamon, cloves, and cumin 1 twelve-ounce can tomatoes, drained, seeded, and chopped 1 tablespoon honeyCook sugar, vinegar and spices for about a minute. Add tomatoes, cook for about 30 minutes, then add
Spring Rolls8 to 12 spring roll wrappers (available in frozen foods section of grocery stores and at Asian markets) 1 bunch fresh spinach, rinsed 24 ounces of fresh salmon, cut into 8 to 12 finger-length pieces, depending on how fat you want the rolls to be salt and pepper to
Sea Bass in Crabmeat Crust1/2 cup shredded crabmeat, cleaned of shell 1/4 cup grated fresh horseradish 1/4 cup breadcrumbs 2 tablespoons minced red bell pepper 2 tablespoons minced yellow bell pepper 2 teaspoons Dijon mustard 3 tablespoons mayonnaise salt and pepper to taste 6 five- to seven-ounce sea bass filets
The Porch, Dallas
Recipe from Trio, Austin
Crab Cakes2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro 2
1 pound fresh jumbo lump crab 1 cup mayo 2 tablespoons old bay 1/2 red pepper, roasted 1 teaspoon roasted garlic 2 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh chives salt and pepper to taste 2 ounces extra virgin olive oilNote: It is important to use the very
1 cup dry white wine, more if necessary 30 fresh clams, scrubbed 30 fresh mussels, scrubbed and bearded 30 medium to large shrimp, shelled and deveined, tails on (for a heartier dish, use more shrimp) 2 cups balsamic vinegar 1 pound uncooked capellini (angel-hair pasta) 2 tablespoons olive oil, more
2 pounds snapper (or fish of choice) 2 medium white onions 2 cups freshly squeezed lime juice 1⁄2 cup freshly squeezed lemon juice 1 large bunch cilantro, leaves only 1 pinch cayenne 4 tablespoons salt freshly ground pepper to taste 4 cloves garlic, minced kernels from 3 ears freshly cooked
Ceviche Veracruzana With Salmon, Capers, and Green Olives1 pound salmon filet, cut into 1/2- to 3/4-inch cubes 1 cup fresh lemon juice salt to taste 3 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 7 Roma tomatoes (about 1 1/2 pounds), peeled and cored 15 green
Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime
2 avocados 1 teaspoon lemon juice salt and pepper to taste 4 tablespoons heavy cream 1 ounce Royal Iranian Oestra CaviarNote: Chill martini glasses before serving.Peel avocados and purée through a very fine sifter. Add lemon juice, salt, and pepper to taste. Refrigerate for 2 hours.Mix heavy cream, salt, and
1 tablespoon red curry paste 2 pounds butternut squash, peeled, seeded, and chopped 4 cups chicken or vegetable stock 1 1/2 cups coconut milk 1 large red chile, seeded and finely sliced cilantro for garnishIn a large saucepan over medium heat, add the curry paste and cook for 1 minute.
3 large butternut squash 1 cup chopped white onions 3/4 cup honey 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 tablespoons ground ginger 4 1/2 cups water, heated coarse salt and freshly ground white pepperPeel, halve, and seed the squash, dicing into 1/4-inch pieces. Combine
Recipe from Charlie Palmer at the Joule, DallasCorn Dog Batter3 cups cornmeal 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1 1/4 cups waterCombine dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl. Combine the
Recipe from Dough Pizzeria Napoletana, San AntonioPizza Dough1 cup Caputo OO Pizzeria Flour or blend 50/50 King Arthur Bread and all-purpose 1/3 cup plus 1 tablespoon filtered water 1/2 teaspoon sea salt 3/4 teaspoon dry active yeast (fresh yeast cake is preferable but hard to find, follow package conversions if
From Fearing’s, Dallas
3 eggs 1/4 cup brown sugar 1/2 cup buttermilk 1/2 cup water 1/4 cup brewed coffee 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, meltedCream eggs
Mushroom-Tomato Side Dishsalt and pepper to taste 8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted) 2 tablespoons olive oil 4 Roma tomatoesSalt and pepper mushrooms. Heat olive oil in a sauté pan over medium-high heat and cook mushrooms until lightly
Smoked-Salmon Omelet Servings 4 people
Roasted Pheasant1 pheasant, about 2 1/2 pounds (other fowl may be substituted) kosher salt to taste freshly ground black pepper to taste 1 tablespoon chopped fresh thyme 6 strips pancetta or other bacon 1/2 cup grape-seed or olive oilPreheat oven to 375 degrees. Season pheasant inside with salt and pepper
Duck3 Muscovy ducks, around 3 1/2 pounds each, or Peking ducks salt and freshly ground pepper to tastePreheat oven to 250 degrees. Remove giblets and neck from cavity of each duck, reserving necks for Zinfandel-cranberry sauce, and trim excess fat. Rub cavity and skin with salt and pepper. To ensure
Butternut Squash and Onion Garnishes1 small butternut squash 1 red onion, sliced in rings 1/4 inch thick 1/4 cup canned beet juice 1 tablespoon white vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt, or to tasteBake squash 45 minutes or microwave about 5 minutes. Remove seeds, thinly slice, and set
1/2 cup peanut oil or other vegetable oil 2 medium yellow onions, sliced 1 4- to 5-pound roasting chicken, cut into 8 pieces, washed and patted dry 3 10 1/2-ounce cans condensed chicken broth 2 teaspoons turmeric 1 teaspoon ground cumin 1 teaspoon ground allspice 1 teaspoon salt 1 1/2
