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
Ten years ago Brenda and John Nicholas bought a run-down gas station and beer joint outside Fredericksburg and started cooking on a hot plate. Today fans drive scores of miles to enjoy the Hill Top Cafe’s sophisticated fare and quirky decor. Greek and cajun flavors predominate, with eclectic touches added
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
Blue Cheese and Garlic Mayo4 garlic cloves, roasted (see For Roasted Garlic recipe below) 1/4 cup crumbled blue cheese 1/2 cup mayonnaise fresh lemon juice to taste kosher salt to tasteFor Roasted GarlicPreheat oven to 350 degrees. Peel 4 cloves of fresh garlic. Place garlic cloves in a sauté pan,
Dallas.
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
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
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
Scott Caven, chairman of the University of Texas System Board of Regents, writes in response to Mimi Swartz’s column on UTMB.
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
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,
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
These nutty, unsweet cheese cookies make a great hors d’oeuvre.Galletas con Queso y Pepitas(Savory Cheese and Pumpkin- Seed Shortbread Cookies)2 cups flour 2 sticks (1 cup) cold butter, cut into small pieces 2 cups (about 1/2 pound) grated mild cheddar or yellow cheese; the original recipe calls for manchego) 1/4
8 ounces cream cheese, softened 1/4 cup confectioners’ sugar 1/8 teaspoon cinnamon 1 tablespoon lemon juice 1 quart fresh strawberriesUsing an electric mixer, combine first 4 ingredients in a mixing bowl and beat until smooth; cover and refrigerate. Clean and hull strawberries (holes should be about 1/2 inch in diameter).
Butter Cookie Dough1 cup salted butter 1 cup granulated sugar 1 large egg 2 tablespoons whipping cream 2 tablespoons vanilla extract 1 teaspoon almond extract 3 cups unbleached flour 1 1/2 teaspoons baking powderPreheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and
Recipe from Chef Will Packwood, 7, AustinCréme Brûlée1/2 vanilla bean 1/2 cup sugar 1 pint cream 1 tablespoon orange zest 8 egg yolksPreheat the oven to 325 degrees. Split and scrape the vanilla bean and combine with the sugar, cream, and finely chopped orange zest and scald over medium-high heat.Meanwhile,
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
Salad 1 3/4 cups walnut halves or pieces 12 cups baby field greens (salad mix or mesclun) 1 cup sherry vinaigrette (recipe below) 1 1/2 cups (about 8 ounces) Texas goat cheese 1 3/4 cups red seedless grapes, halved freshly ground black pepper to tastePreheat the oven to 350 degrees
1 ounce (1 heaping tablespoon) fresh ginger, peeled and coarsely chopped 2 serrano chiles, coarsely chopped 1/4 cup lime juice 1/4 cup orange juice 1/8 cup tequila 3/4 cup honey 1 tablespoon coriander seeds, toasted (see directions above, with pork loin recipe) and ground zest of 1 lime 1/4 teaspoon
1/3 cup red-wine vinegar 2 tablespoons Dijon mustard 3 tablespoons chopped flat-leaf parsley 1 tablespoon fresh thyme, leaves only 1 shallot, minced 1 cup extra-virgin olive oil salt and pepper to taste 1 cup baby yellow wax beans, blanched for 3 minutes and plunged into cold or ice water 1
Aioli20 garlic cloves 1 teaspoon coarse sea salt 6 eggs pinch white pepper pinch cayenne pepper 2 1/8 cups extra-virgin olive oil juice of 1 lemonnote: True French sauce aioli, a garlicky mayonnaise, is made by hand because the aggressive action of a blender or even a whisk compromises the
Vinaigrette for Slawjuice and zest of 2 lemons 1/4 cup cider vinegar 1 tablespoon whole-grain mustard 2 tablespoons honey 3/4 cup extra-virgin olive oil 1 tablespoon salt 1 teaspoon freshly ground pepperIn a large mixing bowl, whisk together all ingredients and set aside.Slaw1 red bell pepper, julienne cut 1 yellow
Peach Purée8 to 10 ripe peaches 1/2 cup sugar juice of 1 lemonBlanch peaches for 2 minutes. Remove from boiling water and plunge into ice water. Peel, cut in half, and remove pits. Place peaches in a saucepan, barely cover with water, and add sugar and lemon juice. Simmer over
3 tablespoons whole black peppercorns 3 tablespoons whole cardamom seeds 3 tablespoons whole coriander seeds 3 tablespoons whole comino seeds 3 tablespoons whole fennel seeds 10 cascabel chiles (a dry chile with a smooth, dark reddish-brown skin, about 3 inches long) 3/4 cup honey 1 stick canela (similar to cinnamon
6 cups peeled and cubed raw sweet potato (1/2-inch cubes) 2 1/4 teaspoons coriander seeds about 7 cascabel chiles, depending on size, enough to make 1 generous tablespoon ground chile (cascabels are smooth-skinned, dark reddish-brown chiles about 3 inches long) 2 tablespoons plus 1 teaspoon real maple syrup 1 generous
4 large or 6 medium ripe tomatoes2 pounds Texas mozzarella (available at some Albertson’s, Central Market, Tom Thumb, and Whole Foods stores or by mail from the Mozzarella Company, Dallas, 800-798-2954 or mozzoco.com).kosher salt and freshly ground pepper to tasteapproximately 1/2 cup extra-virgin olive oil (for drizzling)fresh
Blueberries2 pints blueberries, preferably Texas-grown 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/4 cup Grand Marnier 1/2 cup strawberry preservesPick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes.
1 uncooked deep dish 9-inch pie shell 1 1/2 cups pecans, pieces or whole 1/4 cup melted butter 4 eggs 1 cup granulated sugar pinch of salt 1 tablespoon flour 1 teaspoon vanilla 8 ounces light corn syrupPreheat oven to 350 degrees. Be sure there are no holes in the
I attended the premiere of Oliver Stone’s "W." at the Austin Film Festival. Hopefully I can spare you the same fate.
