Stephan Pyles, Star Canyon, Dallas
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
Cedar Smoked Scallops With Cauliflower-Brown Butter Soup8-10 scallops (very large), cleaned2 ounces clarified butter1 tablespoon sea salt, finely crushed1/4 ounce cedar wood shavingsToss the scallops in clarified butter and season with the sea salt. In a hot sauté pan, quickly sear one side of the scallops. Place the scallops, seared
Calabazas Horneadas (Baked Squash With Chiles, Corn, and Cream)This combination of corn, squash, chiles, and cream is a comfort food for me, and this method is one of my favorite ways to make it. It is best eaten as a taco filling in corn tortillas and served with soup for
Asado de Venado Enchilado (Grilled Venison Smeared With Chile Paste)Oaxaqueños have been eating venison since pre-Hispanic times. Although it is less available there now, it’s still used in moles and stews. I learned how to make this tasty dish from Carmen of the Restaurante Carmelita, located outside Tuxtepec. After marinating
Camotitos Potosinos (Sweet Potatoes and Guavas in Syrup)These sweet potatoes and guavas are simmered in clay ollas for the fiesta of San Francisco de Asis in San Luis Potosi, Mexico. Enjoy them as a wonderful, healthful dessert (with or without ice cream) or as a syrup for French toast. Yum!1
Preparation Time: 10 minutes Cooking Time: 15 minutes1 tablespoon extra-virgin olive oil 1 pound unpeeled small new potatoes, cut into eighths 3 large cloves garlic, mashed 1 cup water 1/2 lemon 6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and steamed Kosher salt and freshly ground black
3 tablespoons Dijon mustard 1/2 cup sherry vinegar 1/3 cup walnut oil 2 cups grape seed oil 3 tablespoons chopped shallot 3 tablespoons chopped fresh tarragon or Mexican mint marigold kosher salt and freshly ground pepperto taste 2 cups fresh shelled peas such as black-eyed, purple hull, or cream peas;
Cake 1 cup butter 2 cups sugar 3 cups flour 1 cup milk 3 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 6 egg whitesPreheat oven to 350 degrees and butter an approximately 9- by 13-inch baking pan. In a large mixer or mixing bowl, thoroughly cream
about 30 fresh basil leaves of different varieties and colors, washed and stems removed (leaves left whole) 4 to 6 medium tomatoes 1/2 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon balsamic vinegar kosher salt and freshly ground pepper to taste 3 or 4 sprigs fresh
4 to 6 ounces goat’s milk ricotta (such as the Mozzarella Company’s) or chèvre (such as Pure Luck’s)Divide cheese into 4 to 6 portions.To serve, put a mound of pea salad in the middle of each plate and spoon tomato confit around it. Arrange portions of cheese off to the
2 pounds fresh whole okra extra-virgin olive oil for sautéing (approximately 1/2 cup) 2 tablespoons garlic, minced 2 tablespoons fresh ginger, minced 2 teaspoons turmeric, or to taste kosher salt and freshly ground pepper to tasteSlice okra diagonally into 1/2-inch pieces. Heat about 1/4 cup olive oil in a
4 teaspoons ground cinnamon 2 teaspoons whole black peppercorns 2 teaspoons whole white peppercorns 2 teaspoons grated nutmeg 1/2 teaspoon whole cloves 1/2 teaspoon whole cardamom seeds 1/4 bunch fresh oregano (leaves only) juice of 1 medium lemon 1/4 cup extra-virgin olive oil 4 to 6 pork chops (such as
1 medium butternut squash 1 whole vanilla bean, split in half 1 1/2 cups sugar (such as Wholesome Sweeteners’ organic) 1/4 cup whole peppermint leaves juice of 2 small oranges (or 1 1/2 medium) juice of 2 medium lemons 1 teaspoon vinegar (such as champagne or red-wine) 1 teaspoon kosher
Recipe from Cooking Fearlessly.
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Recipe from Hudson’s on the Bend.
Sweet Potato Gratin3 medium to large sweet potatoes 1 cup whipping cream allspice to taste salt and white pepper to taste 2 ounces grated Parmesan cheesePreheat oven to 350 degrees. Peel and thinly slice potatoes and toss with cream. Place in a greased baking dish, sprinkling each layer with
3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2
Sweetbreads are a rarity at most restaurants, but executive chef Raymond Tatum has made the rich organ meat his signature dish at Austin’s talked-about 612 West (612 W. Sixth). “People tell me that I make the best sweetbreads,” Tatum says. “And personally I really like them. It’s only human instinct
By Patricia Sharpe and Texas Monthly
Tartelettes aux CitronVery Lemon TartsLemon Crust1/2 pound flour 2 tablespoons sugar zest of 2 lemons, finely grated 1/2 pound chilled unsalted butter, cut in pea-size chunks 2 drops pure lemon oil (or 4 drops of an oil-based lemon flavoring) 2 to 3 tablespoons ice waterSift flour and sugar together
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
Recipe from the Dallas Wine and Food Festival featured in “Taste of the Town” April 2002 issue of Texas Monthly6 five-ounce portions veal tenderloin (veal chop with bone cut off is cheaper but more fatty and not quite as tender) 8 slices smoked bacon olive oil as needed 1 yellow
Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.Black Vinegar–Soy Dipping Sauce1⁄2 cup black vinegar (available at Asian markets) 1⁄2 cup soy sauce or tamari 1⁄4 cup sugar 1 tablespoon sesame oilPlace first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat
Recipe from chef Michael McClure, Guadalupe River Ranch.Stone Wall Potatoes1 tablespoon minced garlic 1⁄4 cup butter 1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes 1 quart heavy cream or half-and-half 9 large eggs plus 2 yolks 3 teaspoons dill 2 teaspoons thyme
1 pound dried navy or other white beans 1 1/2 cups finely chopped onions 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 1/4 cup finely chopped fresh rosemary leaves 1/4 cup finely chopped garlic 1/2 cup extra-virgin olive oil 2 teaspoons salt (1 teaspoon if using salted chicken
Raisins give these classic pork tamales a touch of sweetness.Pork Filling3 pounds boneless pork shoulder, cut in 1-inch chunks 8 large or 10 medium ancho chiles, enough to make 3/4 cup purée 2/3 cup (5 ounces) lard 1 tablespoon salt 3 tablespoons cumin 1 tablespoon garlic powder 1 tablespoon black
Pineapple1 whole fresh ripe pineapplePrepare grill or broiler to medium heat. Trim off sharp points of leaves so a tuft remains. Grasp tuft and, using a large knife, cut off tough outer skin with wide downward strokes. Remove the remaining “eyes.” Cut pineapple into slices about 1/2- inch thick and
1/2 cup soy sauce 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1 to 11/2 pounds pork tenderloin 1/4 cup honey 2 tablespoons dark brown sugar, firmly packed 1/4 cup sesame seeds/p>Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add
Pork Tenderloin3 pork tenderloins (10 to 12 ounces each) salt and ground black pepper to taste 2 tablespoons olive oilPreheat oven to 400 degrees. Remove membrane and fat from tenderloins and season with salt and pepper. Heat a large sauté pan over high heat, add olive oil, and lightly sear
2 teaspoons instant tamarind Salt and sugar, to taste 2 serrano peppers 2 small new potatoes, cut into chunks 1/2 pound catfish, deboned and cut into chunks 2 tablespoons each of chopped pineapple, bean sprouts, and celery 2 teaspoons chopped garlic 1 tablespoon vegetable oil Nuoc mamIn large saucepan, bring
This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole.1 1/2 cup cooked and shredded pork butt 1/8 cup corn oil 1/2 cup diced onion 1 tablespoon
Tomato and Roquefort Salad1/4 cup red wine 1/4 cup red-wine vinegar 1/8 cup dry sherry 1 cup peanut oil 1/8 cup olive oil kosher salt and freshly ground pepper to taste 1 medium red onion, peeled and thinly sliced 1 pound Roquefort cheese, less if preferred, crumbled and chopped into
This recipe is featured in “A Desert Feast”
Corn-Serrano Grits1 ear of corn 2 serrano chiles 1 cup yellow stone-ground corn grits 1 tablespoon basil, cut in strips 1 1/2 teaspoons olive oil salt and freshly ground pepper to tastePreheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or
LAMB2 boneless Texas lamb loins, about 1 pound each, trimmed salt to taste 1 teaspoon freshly ground pepper 1 teaspoon dried herbes de Provence 1 teaspoon Texas honey 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 2 tablespoons Texas extra-virgin olive oilCut lamb into 8 equal portions, and rub
2 cups uncooked couscous (13 to 14 ounces) 4 fresh apricots (or 8 dried) 1 small red onion 1 small red bell pepper 2 tablespoons fresh mint 1/4 cup golden raisins 1 lime (juice and zest) 1/4 cup extra-virgin olive oil salt and pepper to tastePlace couscous in a bowl
Recipe from The Bitter End, Austin.Lamb Loin3 lamb loins, cleaned (lamb chops may be substituted; allow 2 to 3 per person, depending on size) salt and pepper to tasteSeason loin and cook on grill at high heat approximately 3 to 5 minutes per side. Note: Lamb loin is very lean,
Lamb and Rabbit4 small, lean lamb shanks, trimmed of visible fat 4 rabbit hind legs kosher or sea salt and coarsely ground pepper to taste 3/4 cup olive oil 1 large onion, peeled and coarsely chopped 4 medium carrots, peeled and coarsely chopped 2 celery stalks, coarsely chopped 3 cloves
Miriam "Ma" Ferguson
3 or 4 pounds beef (such as shank, round steak, flank steak, or lean chuck) 1 or 2 beers for marinade 1⁄4 cup canola or other vegetable oil 1 or 2 onions, finely chopped 5 garlic cloves, minced, or 1 tablespoon garlic powder 2 to 4 seeded jalapeños (more if
Gremolata1 tablespoon grated lemon zest 3 tablespoons chopped Italian parsley 2 tablespoons minced garlicMix all ingredients together.Pot Roastsalt and pepper to taste 1/2 cup flour 3-pound boneless roast of beef, such as a rolled roast (have the butcher tie it for you) 1/8 cup extra-virgin olive oil 2 cups thinly
In Italy, boiled meat and fish are often served with a tart, salty green sauce.Ribs8 beef short ribs, either bone-in or deboned 1 cup flour mixed with 1 teaspoon each salt and pepper 1/4 cup olive oil for browning 1/2 cup each chopped onion, carrot, and celery 1 cup dry
Rich Malley, Sito Negron, and Lucian Read.
Recipe from Michaels, Fort Worth.Ranch Potato Wedges6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic
Tomato Pesto Pesto1 cup chopped pecans 4 medium garlic cloves 3/4 cup olive oil 25 large fresh basil leaves 10 sprigs Italian parsley, leaves only 10 leaves fresh mint salt and pepper to taste 1/2 to 1 tablespoon red-pepper flakes 1 1/2 pounds tomatoes, blanched and seeded 3 tablespoons good-quality
Meat Filling2 cups shredded cooked chicken, pork, or beef (if you wish, use the chicken filling for Las Manitas’ Enchiladas Zacatecanas, November 1999)Marinated Cabbage2 cups shredded green cabbage1 bunch chopped cilantro (about 2 cups)1 white onion, thinly sliced4 or 5 Roma tomatoes, diced2 fresh jalapeños or 4 to 6