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
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
2 chicken breasts1 egg1 glop of milkSalt and pepper1/2 cup flourCornflakesOlive oil3 tablespoons butterCheap white wineOreganoSweet basil1 can cream of mushroom soupPaper sack (for shaking up chicken)1 stool (for seeing over the stove)Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add
6 large whole poblano chiles 2 tablespoons vegetable oil 1 2 1/2-pound hickory-smoked chicken 2 celery stalks, finely chopped 1/2 cup finely chopped yellow onion 1/2 cup pecan pieces 1 tablespoon unsalted butter 2 small pears, thinly sliced 1/4 cup Riesling wine Mango-fig chutney (see recipe, below), 2 tablespoons per
EnchiladasCooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below)Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds,
Chicken Tikka with Yellow Lentils and Crispy PappadumsYellow Lentils2 tablespoons each celery, onion, and bacon, finely chopped 1⁄2 ounce olive oil 5 cups (40 ounces) chicken stock 2 tablespoons curry powder 2 cups dried split yellow or pink lentils Kosher salt to tasteSauté celery, onion, and bacon in oil for
Instead of a margarita with your chicken breast in red mole, try a Cabernet Sauvignon from Mexico's growing wine country.
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
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
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
Recipe from Canary Cafe chef-owner Mansour Gorji.
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
Adapted from Cowgirl Cuisine: Rustic Recipes and Cogirl Adventures From a Texas Ranch, by Paula Disbrowe.1 cup pure maple syrup (not maple-flavored) 1/2 cup dark brown sugar 1/3 cup canola oil 3/4 teaspoon kosher or sea salt 1 tablespoon vanilla extract 4 cups old-fashioned oats (not instant) 4 ounces (about
MOONSTRUCK “Luna” means “moon” in Italian and Spanish, but San Antonio newcomer Luna Blue Café will be on my must-visit list way more often than once in a blue moon. To begin with, the service at this bright, light ristorante is excellent—the waiters watched our table like hawks, and the
CrostiniUse any rustic style bread, such as ciabatta or sourdough. Slice bread and brush with extra virgin olive oil. Either grill or toast bread slices. Rub garlic cloves into hot bread.Mussels1 tablespoon extra virgin olive oil 16 to 18 Prince Edward Island mussels, cleaned with beards removed 1/4 ounce white
Pescado Empapelado al Diablo (Fish Cooked In Paper With Devil’s Sauce.)One of the most relaxing places on Oaxaca’s coast is the picturesque Lagunas de Chacahua. At the restaurant Los Delfines de Chacahua, owner Juana Ramírez says that this is the most popular dish she serves. The “paper” used is actually
Cedar Smoked Scallops With Cauliflower-Brown Butter Soup8-10 scallops (very large), cleaned 2 ounces clarified butter 1 tablespoon sea salt, finely crushed 1/4 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
Senior editor Patricia Sharpe, a judge at this year’s Dallas Wine and Food Festival, talks about the biggest event.
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
2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 5 cups grated cheddar cheese (about 1 pound) 5 cups yellow cornmeal 1 1/2 cups creamed corn 1/2 cup chopped white onion 1/3 cup sliced jalapeño peppers 6 tablespoons sugar 2 eggs 2 1/3 cups milkPreheat oven to
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
3 quarts water 4 cups mixed grains (soft wheat berries, hard wheat berries, buckwheat groats, rye, and barley) 1 cup diced avocado 1 cup diced yellow pepper 1 cup chopped arugula 1 cup finely diced red cabbage 4 tablespoons finely crumbled blue cheese 8 tablespoons olive oil 4 tablespoons lemon
6 ounces venison link sausage, finely diced (pork sausage may be substituted) 8 flour tortillas, 6 to 8 inches 8 ounces Monterey Jack cheese, shredded 1/4 cup finely chopped cilantro 1 jalapeño chile, seeded and minced Salt and pepper to taste 2 ounces vegetable oilCook sausage and drain fat.On 4
1/2 cup whole shelled pumpkin seeds 3 medium tomatoes, cored 1 small onion, peeled and cored 1 medium poblano chile 1 medium jalapeño chile 1 tablespoon lime juice 1/4 cup chopped cilantro leaves 1 teaspoon ground cumin 1 1/2 teaspoons coarsely ground black pepper 1 tablespoon salt 2 tablespoons olive
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
1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste In a skillet, melt butter over medium heat and cook onion until
Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.Pistachio-Cranberry Sauce3/4 cup dried cranberries 2
Chipotle-Sage Sauce2 tablespoons canned chipotle chiles, seeded and julienne cut 2 tablespoons liquid from canned chiles 3 shallots, sliced 3/4 cup chicken stock 1 stick butter, cut in pieces 12 small whole sage leavesPlace first 4 ingredients in small saucepan over medium heat and reduce volume by 3/4. Add butter
1/2 cup fresh corn kernels 1 1/2 tablespoons butter 1/2 cup white cornmeal 1/2 cup flour Pinch of salt 1 tablespoon baking powder 3 shallots, minced 1 egg 1/8 cup vegetable oil 1/4 cup plus 1 tablespoon milk 1/2 cup grated sharp cheddar cheeseSautè corn in butter for 5 to
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
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
1/2 cup finely chopped hazelnuts, toasted 1/2 cup finely chopped pecans, toasted 1/3 cup finely chopped macadamia nuts, toasted 1 cup bread crumbs 1 cup bran flakes cereal (not raw bran) 12 3-ounce mignons pork tenderloin Salt Freshly cracked pepper 1/2 cup flour 3 eggs, lightly beaten 1/3 cup virgin
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