Texas Monthly

Prosciutto-wrapped Halibut With Saffron Cream and Asparagus

Cova, Houston

Plateau de Fruit de Mer

Recipe from Capitol Brasserie, Austin.

Plantain-Crusted Salmon With Black Bean-Mango Relish

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

Hector’s on Henderson

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

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

Pan-Seared New England Skate Wing

Recipe from Randy Morgan Executive Chef, Dallas Fish Market.

Pan Fried Stuffed Eggplant Pancake

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

Osaka Crab Cakes

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

Moose Cafe’s Cedar-Plank Shrimp

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

Miso-Glazed Shrimp

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

Lump Crab Scallion Cakes

Recipe from Chef James Pitzer, Jaden’s, Dallas

Lemon-Basil Risotto With Diver Scallops

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

Grilled Shrimp-Pasta Salad

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

Grilled Scallops

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, Sea Scallops and Crayfish

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

Grilled Marinated Shrimp

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

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

Crispy Salmon and Spinach Spring Rolls

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

Crabmeat-Crusted Sea Bass With Wilted Spinach Salad

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

Crab and Shrimp Chopped Salad

The Porch, Dallas

Crab Fondue

Recipe from Trio, Austin

Crab Cakes With Ancho Chile Sauce

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

Crab Cakes

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

Cool Seafood Pasta Salad

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

Ceviche from the Sandbar

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

Ceviche Veracruzana

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

Catfish Tacos

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

Carmel Avocado Parfait With Royal Iranian Osetra Caviar

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

Spiced Coconut Butternut Squash Soup

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.

Gingered Butternut Squash Soup

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

Miniature Lobster Corn Dog

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

Prosciutto and Arugula Pizza

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

Barbecue Shrimp Taco

From Fearing’s, Dallas

Gingerbread Pancakes

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

Scrambled Egg Whites With Shiitake Mushrooms and Roma Tomatoes Beau

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

Smoked-Salmon Omelet Servings 4 people

Roasted Pheasant

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

Roasted Muscovy Duck With Wild-Rice Patties and Zinfandel-Cranberry Sauce

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

Crispy Duck With Figs

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

West African Couscous

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

Sesame Chicken Satay

Peanut Dipping Sauce1/4 cup chopped cilantro 1 tablespoon peeled and grated fresh ginger 2 teaspoons peeled and chopped garlic 1 teaspoon tamari or light soy sauce 1/4 teaspoon fish sauce 2 tablespoons raw chile paste 1/4 cup honey 1/3 cup rice vinegar 4 tablespoons creamy peanut butter 1 teaspoon dry

Roasted Spring Chicken With Garden Vegetables

Recipe from Chef Lance Young, The Roaring Fork, Dallas.Spring Chicken1/2 cup lemon juice 1/8 cup honey 2 tablespoons fresh thyme 2 tablespoons fresh chives 1/4 cup olive oil 1 tablespoon garlic, minced 1 teaspoon salt 11/2 teaspoons freshly ground black pepper 2 whole chickens (21/2 to 3 pounds each) salt

State Fare: Phoebe’s Chicken Climax

Fans of Greater Tuna and A Tuna Christmas no longer need to wonder how Aunt Pearl, Bertha Bumiller, waitress Inita Goodwin, Petey Fisk, and the other residents of Tuna, Texas, keep their figures. Aunt Pearl’s Cookbook: A Man’s Cooking (Pearl Productions, $14.95), a new book by Tuna co-creator Joe Sears,

Enchiladas in Poblano Chile Sauce

Recipe from chef and restaurateur Robert Del Grande at Houston’s Taco Milagro.

Chicken Breast in Mole Rojo From Oaxaca

4 boneless, skinless chicken breasts, cooked 1 tablespoon lard or vegetable oil 5 tablespoons red or brown mole paste (such as the Doña Maria brand) 1 cup chicken stock 2 ounces Mexican chocolate (optional) 1 tablespoon sesame seeds (toasted, if you wish)Cover chicken breasts in water and simmer until they

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken 2 green onions, minced 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon cornstarch 40 wonton wrappers 1 tablespoon minced shallot 2 tablespoon clarified butter 3 tablespoon flour 1 1/2 cups chicken stock 1/2 cup heavy

Rabbit With Green Olives

Recipe from Café Perrier, HoustonRabbit With Green Olives (Lapin aux Olives Vertes)1 fresh rabbit (2 to 3 pounds) or chicken, cut into 7 or 8 pieces salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 medium onions, coarsely chopped 1 tablespoon flour 2 1/2 cups dry

Grilled Ribeyes With Pomegranate Cream Sauce

Recipe from Canary Cafe chef-owner Mansour Gorji.

Crispy Pork, Guacamole, and Chile Pecan Tacos

Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly