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Savoring Summer

Jan 20, 2013 By camillekraeplin

If you can’t stand the heat, take a sip of a cool mango lassi and select refreshing recipes-such as chilled sorrel-and-watercress vichyssoise or gingery shrimp pulao-from these three menus.

Grilled New Potatoes and Asparagus

Jan 20, 2013 By Texas Monthly

Recipe from chef Jack Chaplin, Chaplin’s, Dallas. 16 small red new potatoes 2 pounds fresh asparagus spears 1/4 cup olive oil 12 tablespoons butter, softened 1 teaspoon each of chopped fresh rosemary, parsley, and garlic In 4-quart pot of boiling water, blanch potatoes for about 15…

Shrimp Pulao

Jan 20, 2013 By Texas Monthly

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,…

Grilled Pompano, Sea Scallops and Crayfish

Jan 20, 2013 By Texas Monthly

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish 3 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…

Crab Cakes With Ancho Chile Sauce

Jan 20, 2013 By Texas Monthly

Crab Cakes 2 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…

Lemon-Garlic Potatoes With Spinach

Jan 20, 2013 By Texas Monthly

Preparation Time: 10 minutes Cooking Time: 15 minutes 1 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…

Warm Asparagus-and-Pasta Salad

Jan 20, 2013 By Texas Monthly

1/4 pound medium farfalle (bow-tie or butterfly) pasta, cooked, drained, and tossed with 1 tablespoon virgin olive oil 1 pound fresh asparagus, thick ends snapped off (peel if stalks are thick) 1 shallot, minced 1 teaspoon grated lemon rind 2 1/2 tablespoons balsamic vinegar (best brands…

Veal Chops with Mushroom-Tarragon Cream

Jan 20, 2013 By Texas Monthly

1 tablespoon sweet unsalted butter 2 veal loin chops, 1/2 pound each 1/4 pound large fresh button, shiitake, or oyster mushrooms, rinsed, patted dry, and quartered 1/2 cup dry white wine 1/2 cup veal or chicken stock (homemade or unsalted canned broth) 1/3 cup heavy…

Rhubarb-Berry Sorbet

Jan 20, 2013 By Texas Monthly

1 pound fresh or frozen rhubarb, cut into 2-inch pieces 1 10-ounce bag frozen sweetened strawberries or raspberries (or 1 pound fresh berries, stemmed, with 1/2 cup sugar added) 2 teaspoons lemon juice 1/2 tablespoon minced candied ginger 2 tablespoons Chambord (black raspberry liqueur) or crème…

Hot-and-Sour Soup

Jan 20, 2013 By Texas Monthly

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…

Bread Pudding Souffle

Jan 20, 2013 By Texas Monthly

Bread Pudding Soufflé With Whiskey sauce 1 cup sugar 1/2 cup butter (1 stick), softened 5 eggs, beaten 1 pint heavy cream Dash of cinnamon 1 tablespoon vanilla 1/4 cup raisins 12 slices fresh of stale French bread, each 1 inch thick Soufflé 6…

Indian Summer

Jan 20, 2013 By Texas Monthly

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…

Hot Off The Grill

Jan 20, 2013 By Texas Monthly

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…

Marine Life

Jan 20, 2013 By Texas Monthly

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…

Skewered Rosemary Lamb

Jan 20, 2013 By Texas Monthly

Preparation Time: 10 minutes Cooking Time: 8 minutes Make Ahead: 24 hours 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried 2 cloves garlic, mashed 1 teaspoon…

French Mushroom Salad

Jan 20, 2013 By Texas Monthly

Preparation Time: 15 minutes Cooking Time: 10 minutes Make Ahead: 24 hours 1/2 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…

Vietnamese Restaurants

Jan 20, 2013 By Helen Thompson

Austin Saigon 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…

Vietnamese Grocery Stores

Jan 20, 2013 By Helen Thompson

Most of the specialty items needed to prepare Vietnamese recipes can be found at the following Asian and Vietnamese groceries. Austin Lien, 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. Dallas Asian Grocery, 9191 Forest…

Charcoal-Broiled Pork With Rice Vermicelli

Jan 20, 2013 By Texas Monthly

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,…

Spring Rolls With Peanut Sauce

Jan 20, 2013 By Texas Monthly

Spring Rolls 2 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…

Shrimp Salad

Jan 20, 2013 By Texas Monthly

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…

Cultural Exchange

Jan 20, 2013 By Pat Hathcock

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.

Fresh-Peppermint Fudge Brownies

Jan 20, 2013 By Texas Monthly

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…

Jalapeno Jack Spoon Bread

Jan 20, 2013 By Texas Monthly

Jalapeño Jack Spoon Bread 2 cups whole milk 1 cup stone-ground cornmeal 4 tablespoons unsalted butter 2 teaspoons baking powder 4 whole eggs 1 large onion, diced 2 garlic cloves, diced 2 shallots, diced 2 fresh medium-sized jalapeños, diced 4 ounces…

Venison Medallions

Jan 20, 2013 By Texas Monthly

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,…

Chefs on the Range

Jan 20, 2013 By Pat Hathcock

Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.

Southwestern Pimm’s Cup

Jan 20, 2013 By Texas Monthly

1 1/4 ounces Pimm’s No. 1 2 1/2 ounces Ruby Red grapefruit juice Nopalitos In cocktail glass, mix Pimm’s No. 1 and grapefruit juice. Garnish with nopalitos (nopal cactus pieces). Serve on the rocks or with juice well chilled. Serves 1. Featured in “Liquid Assets” Domain,…

Spirulina Cocktail

Jan 20, 2013 By Texas Monthly

1 banana 10 ounces apple juice 1 teaspoon spirulina powder 2 teaspoons natural bee pollen 2 teaspoons lecithin Crushed ice Mint leaf Combine first 6 ingredients in blender, and mix on high till smooth. Serve in tall glass with straw, if desired, and garnish…

Champagne Noir

Jan 20, 2013 By Texas Monthly

1/2 ounce cognac 1/2 ounce framboise 1/2 ounce Chambord 5 ounces brut champagne 3 fresh raspberries Combine spirits in champagne flute. Float raspberries on top. Serves 1. Featured in “Liquid Assets” Domain, November/December 1989.

Liquid Assets

Jan 20, 2013 By camillekraeplin

From a sophisticated martini to a health-conscious spirulina cocktail, here are six festive drinks to serve when the occasion demands alternatives to eggnog.

Champurrado

Jan 20, 2013 By Texas Monthly

5 1/4 cups water 1 cinnamon stick 1 cup instant masa 1 1/2 ounces Mexican spiced chocolate (1/2 circular tablet) or semisweet chocolate, or 1 cup fresh puréed fruit, such as apples, pears, cranberries, or strawberries 1 tablespoon sugar 1 cup packed brown sugar…

Sweet Potato and Pecan Creme Brulee

Jan 20, 2013 By Texas Monthly

5 egg yolks 3/8 cup plus 5 tablespoons sugar 2 1/2 cups heavy cream 1 vanilla bean or 1/8 teaspoon extract 1/2 cup canned sweet potato 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups raspberries 1/2 cup pecan pieces, roasted…

Cornish Hens with Stuffing

Jan 20, 2013 By Texas Monthly

Preparation Time: 30 Minutes Cooking Time: 35 Minutes Make Ahead: Make Stuffing 1 to 24 Hours Ahead 4 large leeks, white only, well washed, chopped 1 each small red, yellow, and white onions, chopped 1 bunch green onions with 4 inches green left on, minced…

Winter Greens with Cranberry-Orange Vinaigrette

Jan 20, 2013 By Texas Monthly

Preparation Time: 30 Minutes 1 stalk Belgian endive, root end trimmed off 1 head curly endive, white stalks only 1 head escarole, white parts only 1 bunch watercress 1 head radicchio 1 head Boston lettuce 2 tablespoons Spanish sherry wine vinegar or other red…

Dried Fruits in Chardonnay

Jan 20, 2013 By Texas Monthly

Preparation Time: 10 Minutes Cooking Time: 40 Minutes Make Ahead: 1 to 48 Hours 1/2 bottle of white wine, dry or fruity 1/2 cup sugar 5 whole allspice berries 2 cinnamon sticks 3-inch knob fresh ginger, peeled and cut into 1/4-inch slices 1…

Smoked-Turkey Salad

Jan 20, 2013 By Texas Monthly

6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes 2 tablespoons peanut oil 1 cup coarsely chopped pecans 1 ten-ounce package frozen baby peas 4 cups diced smoked turkey 2 cups diced Canadian bacon or lean ham 1/2 large cucumber, peeled…

Mulled Grape Cider

Jan 20, 2013 By Texas Monthly

2 six-ounce cans frozen grape juice concentrate, thawed 4 cups water 1 cup pineapple juice 8 whole cloves 2 cinnamon sticks In large saucepan, combine all ingredients. Simmer 10 to 15 minutes. Remove spices. Serve in cups or mugs, and garnish with cinnamon sticks.

Colossal Cookie

Jan 20, 2013 By Texas Monthly

Nonstick vegetable pan coating 1/2 cup margarine, softened 1 cup brown sugar 2 eggs 1/4 cup honey 1 tablespoon corn syrup 1 3/4 cups flour 1 teaspoon each baking soda and cinnamon 1/2 teaspoon salt 1 cup quick-cooking oats 1/2…

Beef Blankets

Jan 20, 2013 By Texas Monthly

Tomato Sauce 2 tablespoons olive oil 1 teaspoon minced garlic 1/4 cup finely chopped onions 2 cups canned tomatoes, chopped (reserve liquid) 4 ounces tomato paste 1/4 cup chopped fresh parsley 1 tablespoon dried oregano 1/2 teaspoon dried basil 1/2 bay leaf…

Cornnut Crunch

Jan 20, 2013 By Texas Monthly

Makes 4 Cups 2 cups Cornnuts 1 cup bagel croutons 3/4 cup dry-roasted peanuts 1/3 cup roasted and salted pumpkin seeds In large bowl, combine all ingredients. Store in airtight container. From Set to Fete Domain, November/December 1989…

Beef Tenderloin With Cayenne Sauce

Jan 20, 2013 By Texas Monthly

Brown Sauce 1 each celery stalk and carrot, diced 1/2 small onion, diced 3 tablespoons diced boiled ham 6 tablespoons clarified butter or cooking oil 4 tablespoons all-purpose flour 4 cups canned beef bouillon, boiling 2 tablespoons tomato paste 3 parsley sprigs…

Warm English Garden Salad

Jan 20, 2013 By Texas Monthly

1/2 cup raspberry vinegar 1 eight-ounce package frozen raspberries 1 tablespoon whole black peppercorns 1 cup dry white wine 2 cups salad oil Salt, to taste 4 ounces Stilton cheese 3/4 cup each crispy bacon bits, julienned jicama, sliced mushrooms, and thinly sliced…