Turkey1 fresh turkey, approximately 12 pounds1 teaspoon salt1/2 teaspoon cracked black pepper1 1/2 teaspoons ground cinnamonGlaze2 tablespoons olive oil2 tablespoons molasses2 tablespoons sherry vinegar or strong red wine vinegar1 teaspoon TabascoCut wings off turkey at middle joint. Cut legs off and separate each at joint between drumstick and thigh. Reserve
You’ll be stuffed, too, after you eat this Thanksgiving dinner.
2 tablespoons olive oil2 each turkey thighs, drumsticks, and wings8 cups water6 ancho chiles, stemmed and seeded1 white onion, peeled and roughly chopped4 garlic cloves, peeled2 large tomatoes (or 6 plum tomatoes), quartered1 1/2 cups walnuts (8 ounces)16-ounce can whole-cranberry sauce or 1 pound cranberries cooked according to package directions2
4 pounds sweet potatoes 4 tablespoons butter 4 tablespoons flour 3 cups milk 1½ teaspoons salt ½ teaspoon black pepper 1 tablespoon finely chopped fresh ginger 4 jalapeños, stemmed and cut into 1/8-inch-thick rings 1 cup chopped pecans 2 to 4 tablespoons brown sugarRoast sweet potatoes on rack in 325-degree
20 ounces fresh or frozen leaf spinach 1 tablespoon butter 1 white onion, peeled and finely chopped 2 garlic cloves, chopped (1 teaspoon) 1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired) 2 1/2 tablespoons flour 1 cup chicken or turkey stock 1 cup whipping
1 cup granulated sugar 1 cup water ½ cup white wine 1 orange, quartered and seeded 1 stick cinnamon or 1 teaspoon ground cinnamon 4 cups fresh whole cranberries (1 pound) 2 tablespoons lime juice 1/4 cup finely chopped white onion 1 finely chopped jalapeño 2 tablespoons sherry wine vinegarIn
Cornbread 2 cups cornmeal 2 cups all-purpose flour 4 tablespoons brown sugar 2 tablespoons baking powder 1 teaspoon salt 2 cups milk 2 eggs 4 tablespoons butter, meltedPreheat oven to 350 degrees. Combine dry ingredients and mix well. Add milk, eggs, and melted butter; blend to form a smooth batter.Pour
Dough (for 1 pie shell)2 cups all-purpose flour 2 sticks cold butter, cut into small pieces 1 teaspoon sugar 1/2 teaspoon salt 5 tablespoons cold waterOn cutting board, combine flour, butter, sugar, and salt by quickly working mixture with hands or pastry cutter until it forms pea-size pieces. Add water
This pumpkin-and-white bean soup is drizzled with pomegranate cream and sprinkled with the fruit’s jewellike seeds.Pumpkin-White Bean Soup 5 cups chicken stock 3/4 cup white pinto (cannellini) beans, soaked overnight and drained 1 pumpkin (3 to 4 pounds) 1 1/2 teaspoons corn oil 4 ounces bacon, diced 1/2 medium yellow
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.1 small red onion (about 6 ounces), sliced into thin rings6 tangerines1 tablespoon plus 1 teaspoon fresh lime juice3 tablespoons olive oil1 medium red bell pepper, seeded and cut into thin strips1 medium yellow bell pepper, seeded
For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry white
Dried cherries and toasted pecans enliven the traditional holiday relish.1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange salt
Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes.8 to 10 dried chipotle chiles 2 large sweet potatoes, baked and cooled 1 large white potato, baked and cooled 2 teaspoons salt 1 tablespoon pure chile powder (not prepared chili seasoning) 6 tablespoons pure maple syrup 4
Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs
4 squabs of Cornish hens, wings removed (may also remove wishbone to make slicing easier) Salt to taste Ground black pepper to taste Dash of cayenne pepper 1 tablespoon vegetable oil 1 small head Bibb lettuce 3 bunches other delicate salad greens 1/2 small head baby chicory, yellow and white
If traditional holiday meals leave you hungry for something new, you’ll devour the dishes that Dallas chef Dean Fearing has prepared.
2 cups buttermilk 1 tablespoon melted butter 1 egg 1/3 cup flour 1 cup coarsely ground cornmeal 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oilIn medium bowl, combine all ingredients except oil. Mixture should be thickness of pancake batter or heavy cream.Heat small amount of oil in
Devilled Oysters Dallas chef Dean Fearing cooks up a tasty dinner with a Texas twist. Print Recipe Ingredients 12 well-cleaned
1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed
3/4 cup flour1/4 teaspoon salt2 large eggs1/2 cup sugar1/2 cup corn syrup1/2 teaspoon pure almond extract1 cup finely chopped dates1 cup chopped pecans1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt and set aside. In mixing bowl, beat eggs
Crust1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice waterIn medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse
Squab wings and carcasses reserved from previous recipe, chopped (may also add chicken bones)2 cups veal demiglace (available canned or frozen; reduce by half to concentrate)1/2 cup dried cherries1/2 cup brandy1/2 cup sorghum syrup2 tablespoons hazelnut oil or other nut oil2 shallots, peeled and cut in 1/4-inch cubes2 tablespoons white
3 cups fresh or frozen corn1 cup finely shredded green cabbage1 cup chopped yellow onion1/2 cup seeded and diced sweet red pepper1 teaspoon whole celery seed1/2 teaspoon whole mustard seed1/2 teaspoon ground turmeric1/2 teaspoon dry mustard1/3 cup sugar1/2 cup cider vinegarPlace all ingredients in heavy saucepan over medium heat and
1/2 cup marinade reserved from previous recipe 1 cup veal demiglace 1 cup smoked slab bacon cut into 1/2-inch cubes 1 tablespoon vegetable oil 2 cups wild mushrooms, such as brown Italian or shiitake, cut to about size of pearl onions 2 tablespoons unsalted butter 1 cup sweet-potato balls (prepare
1/2 cup water1/2 cup sugar2 dried red chiles1 cup pecan halves1/4 cup molassesPreheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.Drain pecans, place on cookie sheet,
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels.
Salad1 bunch each fresh basil and watercress, stems trimmed (approximately 2 cups total) 1 tablespoon olive oiljuice of 1/2 lemon1 1/2 cups mixed arugula and baby spinach2 tablespoons O brand olive oil, plus some for drizzling (this lemon-infused olive oil is available at some health-food stores and specialty markets, including
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of
With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be
Preparation Time: 10 minutesCooking Time: 8 minutesMake Ahead: 24 hours1/3 cup extra-virgin olive oil1/4 cup red wine vinegar1 1/2 tablespoons Dijon mustard1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried2 cloves garlic, mashed1 teaspoon freshly ground black pepper3/4 teaspoon salt (preferably kosher)1 1/2 pounds boneless lamb (leg or shoulder),
Great grilling: marinated spring lamb.
Recipe from Light Bites.
Preparation Time: 15 minutes Cooking Time: 10 minutes Make Ahead: 24 hours1/2 cup dry white wine 2 shallots, finely minced 1 bay leaf 1/2 teaspoon coriander seeds 1/2 teaspoon dried thyme Dash Hungarian paprika or cayenne 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound mushrooms with
AustinSaigon Kitchen, 9200 N. Lamar, 512-837-9910. This modest-looking restaurant’s bracing hot-and-sour soup was filled with shrimp, pineapple, celery, tomato, okra, noodles, and anise. Vermicelli with rice-paper pancakes that were more like omelettes came with grilled pork, fish sauce, and a platter frilly lettuce, cilantro, cucumbers, and mint. Tender frogs’ legs
Most of the specialty items needed to prepare Vietnamese recipes can be found at the following Asian and Vietnamese groceries.AustinLien, Huong Oriental Market, 8610 N. Lamar, 512-835-9618. My Thanh Oriental Market, 7435 N. Lamar, 454-4804. Say Hi, 5249 Burnet Road, 453-1411.DallasAsian Grocery, 9191 Forest Lane, 214-235-3038. Laos Store, 4536 Bryan,
1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal
Spring Rolls2 ounces thin rice vermicelli 8 uncooked medium shrimp 12 ounces boneless pork loin, in 1 piece 1 large carrot, shredded 1 teaspoon sugar 8 rounds rice paper (banh trang), each 8 1/2 inches in diameter 4 large leaves leaf lettuce with thick stem ends removed, cut in half
8 medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 ounces uncooked chicken breast, cut into chunks 1/4 small head each of red and green cabbage, chopped 2 teaspoons chopped fresh mint leaves 2 tablespoons chopped bean sprouts 3 garlic gloves, chopped Green tops of 2 green onions, chopped
Vietnamese cuisine is a multiethnic parade of Chinese techniques, French flavors, and spices from India. New ingredients, such as catfish and serrano peppers, add a Texas twang.
1 1/3 cups margarine 2 cups granulated sugar, sifted 4 large eggs 2 teaspoons vanilla 2 tablespoons honey 1 1/2 cups sifted flour 7/8 cup instant cocoa mix 1 teaspoon each salt and baking powder 2 cups coarsely chopped toasted pecans 2 cups confectioners’ sugar, sifted 7 tablespoons unsalted butter
Brownie point.
Jalapeño Jack Spoon Bread2 cups whole milk1 cup stone-ground cornmeal4 tablespoons unsalted butter2 teaspoons baking powder4 whole eggs1 large onion, diced2 garlic cloves, diced2 shallots, diced2 fresh medium-sized jalapeños, diced4 ounces jalapeño Monterey Jack cheese, shredded1/4 teaspoon saltPreheat oven to 350 degrees. In heavy saucepan, bring milk to boil over
1 1/2 cups buttermilk 3/4 cup red wine 1 1/2 pounds of 1/2-inch medallions from backstrap of axis, sika, fallow, or whitetail deer 4 tablespoons extra-virgin olive oil 2 leeks, cut into 1/4-inch slices (discard dark-green part) 2 whole shallots, chopped 8 ounces mushrooms, quartered 1 tablespoon balsamic vinegar 1/2
Cornish game hen—an easy entrée for busy times.
Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.
2 tablespoons olive oil 11/2 cups cooked black beans (add just enough cooking liquid to cover the beans) 1 serrano chile, stemmed and minced (remove seeds for a milder sauce) 1/2 cup dark beer salt to tasteIn a large skillet heat the oil over high heat. Add the beans, serrano
If you thought you liked refried beans and cheddar, wait until you taste these tortillas stuffed with goat cheese and topped with black bean sauce. (Literally, “enfrijolada” means “beaned,” but “prepared with a bean sauce” gets the idea across better.)12 ounces fresh goat cheese, at room temperature 1 tablespoon chopped
This is a sweet-hot variation on the classic pico de gallo of onion, tomato, cilantro, and serranos.1/8 onion, diced 1 small tomato, seeded and diced 1/2 cup diced fresh pineapple 1/4 cup chopped fresh cilantro 1/2 teaspoon minced habanero chile, or 1/2 tablespoon prepared habanero pepper sauce 1 tablespoon
