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Food & Drink|
January 20, 2013

Savoring Summer

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.

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Recipes|
January 20, 2013

Grilled New Potatoes and Asparagus

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 garlicIn 4-quart pot of boiling water, blanch potatoes for about 15 minutes, until they can be pierced

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Recipes|
January 20, 2013

Shrimp Pulao

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)

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Recipes|
January 20, 2013

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

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Recipes|
January 20, 2013

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

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Recipes|
January 20, 2013

Lemon-Garlic Potatoes With Spinach

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

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Recipes|
January 20, 2013

Hot-and-Sour Soup

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

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Recipes|
January 20, 2013

Bread Pudding Soufflé

Bread Pudding Soufflé With Whiskey Sauce1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thickSoufflé6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugarWhiskey Sauce1 cup sugar1 cup heavy cream1 cinnamon stick

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Food & Drink|
January 20, 2013

Indian Summer

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

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Food & Drink|
January 20, 2013

Hot Off The Grill

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

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Food & Drink|
January 20, 2013

Marine Life

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

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Recipes|
January 20, 2013

Skewered Rosemary Lamb

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),

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Recipes|
January 20, 2013

French Mushroom Salad

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

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Food & Drink|
January 20, 2013

Vietnamese Restaurants

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

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Food & Drink|
January 20, 2013

Vietnamese Grocery Stores

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,

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Recipes|
January 20, 2013

Charcoal-Broiled Pork With Rice Vermicelli

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

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Recipes|
January 20, 2013

Spring Rolls With Peanut Sauce

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

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Recipes|
January 20, 2013

Shrimp Salad

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

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Food & Drink|
January 20, 2013

Cultural Exchange

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.

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Recipes|
January 20, 2013

Fresh-Peppermint Fudge Brownies

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

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Recipes|
January 20, 2013

Jalapeno Jack Spoon Bread

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

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Recipes|
January 20, 2013

Venison Medallions

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

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Domain Recipe|
January 20, 2013

Southwestern Pimm’s Cup

1 1/4 ounces Pimm’s No. 12 1/2 ounces Ruby Red grapefruit juiceNopalitosIn 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, November/December 1989.

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Domain Recipe|
January 20, 2013

Spirulina Cocktail

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

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Domain Recipe|
January 20, 2013

Champagne Noir

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

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Domain Story|
January 20, 2013

Liquid Assets

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

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Domain Recipe|
January 20, 2013

Champurrado

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 3 or 4 drops vanilla extract

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Domain Recipe|
January 20, 2013

Sweet Potato and Pecan Creme Brulee

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 5 pastry shells, prebakedMix yolks and 3/8 cup sugar

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Domain Recipe|
January 20, 2013

Cornish Hens with Stuffing

Preparation Time: 30 Minutes Cooking Time: 35 Minutes Make Ahead: Make Stuffing 1 to 24 Hours Ahead4 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 4 shallots, minced 2 garlic cloves,

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Domain Recipe|
January 20, 2013

Winter Greens with Cranberry-Orange Vinaigrette

Preparation Time: 30 Minutes1 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 wine vinegar 1/2 teaspoon kosher salt 1/3

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Domain Recipe|
January 20, 2013

Dried Fruits in Chardonnay

Preparation Time: 10 MinutesCooking Time: 40 MinutesMake Ahead: 1 to 48 Hours1/2 bottle of white wine, dry or fruity1/2 cup sugar5 whole allspice berries2 cinnamon sticks3-inch knob fresh ginger, peeled and cut into 1/4-inch slices1 1/2 pounds of mixed dried fruits: apples, figs, prunes, raisins, apricots, cherries, peaches1 cup crème

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Domain Recipe|
January 20, 2013

Smoked-Turkey Salad

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 and finely chopped (about 2/3 cup)

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Domain Recipe|
January 20, 2013

Mulled Grape Cider

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.From Set to Fete Domain,

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Domain Recipe|
January 20, 2013

Colossal Cookie

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 cup butterscotch baking chips 1/3 cup raisins 1 cup sifted

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Domain Recipe|
January 20, 2013

Beef Blankets

Tomato Sauce2 tablespoons olive oil1 teaspoon minced garlic1/4 cup finely chopped onions2 cups canned tomatoes, chopped (reserve liquid)4 ounces tomato paste1/4 cup chopped fresh parsley1 tablespoon dried oregano1/2 teaspoon dried basil1/2 bay leafSalt and white pepper, to tasteHeat oil in saucepan or sauté pan. Sauté garlic and onions over medium

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Domain Recipe|
January 20, 2013

Cornnut Crunch

Makes 4 Cups2 cups Cornnuts 1 cup bagel croutons 3/4 cup dry-roasted peanuts 1/3 cup roasted and salted pumpkin seedsIn large bowl, combine all ingredients. Store in airtight container.From Set to Fete Domain, November/December 1989

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Domain Recipe|
January 20, 2013

Beef Tenderloin With Cayenne Sauce

Brown Sauce1 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 1 bay leaf 1/2 teaspoon thymeCombine celery, carrots, onions,

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Domain Recipe|
January 20, 2013

Warm English Garden Salad

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 red onions 1 head curly endive, roughly

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