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Recipe |
January 20, 2013

Pork and Raisin Tamales

Raisins give these classic pork tamales a touch of sweetness.Pork Filling3 pounds boneless pork shoulder, cut in 1-inch chunks 8 large or 10 medium ancho chiles, enough to make 3/4 cup purée 2/3 cup (5 ounces) lard 1 tablespoon salt 3 tablespoons cumin 1 tablespoon garlic powder 1 tablespoon black

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January 20, 2013

Pork Medallions With Tangy Balsamic-Molasses Reduction

Pineapple1 whole fresh ripe pineapplePrepare grill or broiler to medium heat. Trim off sharp points of leaves so a tuft remains. Grasp tuft and, using a large knife, cut off tough outer skin with wide downward strokes. Remove the remaining “eyes.” Cut pineapple into slices about 1/2- inch thick and

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January 20, 2013

Honey Sesame Pork Tenderloin

1/2 cup soy sauce 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1 to 11/2 pounds pork tenderloin 1/4 cup honey 2 tablespoons dark brown sugar, firmly packed 1/4 cup sesame seeds/p>Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add

Recipes |
January 20, 2013

Grilled Pork in Cascabel Cream Sauce

Cascabel Chile Purée8 to 10 dried cascabel chiles 2 cups chicken stockSeed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.Marinade for Pork1/2 cup chile purée (recipe above) 1 cup chicken stock 1/3 cup peanut oil 2

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January 20, 2013

Ginger Soy Pork Tenderloin

Pork Tenderloin3 pork tenderloins (10 to 12 ounces each) salt and ground black pepper to taste 2 tablespoons olive oilPreheat oven to 400 degrees. Remove membrane and fat from tenderloins and season with salt and pepper. Heat a large sauté pan over high heat, add olive oil, and lightly sear

Recipe |
January 20, 2013

Aztec Pie

This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole.1 1/2 cup cooked and shredded pork butt 1/8 cup corn oil 1/2 cup diced onion 1 tablespoon

Recipe |
January 20, 2013

Boar Chop Stuffed With Spinach, Pine Nuts, and Mozzarella

Tomato and Roquefort Salad1/4 cup red wine 1/4 cup red-wine vinegar 1/8 cup dry sherry 1 cup peanut oil 1/8 cup olive oil kosher salt and freshly ground pepper to taste 1 medium red onion, peeled and thinly sliced 1 pound Roquefort cheese, less if preferred, crumbled and chopped into

Recipes |
January 20, 2013

Stuffed Lamb Tenderloin

Lamb Tenderloin6 half-pound lamb tenderloins 1/2 cup olive oil 2 teaspoons minced fresh thyme 9 cloves garlic, finely chopped Salt and pepper to taste 1 pound ground veal 12 ounces oyster mushrooms, finely chopped 1 medium onion, finely chopped 2 cups chopped fresh young spinach 1 cup chopped destemmed fresh

Recipes |
January 20, 2013

Rack of Lamb Italo-Francese

Lamb4 racks of lamb (6 – 8 chops per rack), cleaned and trimmedSalt and pepper to taste2 tablespoons olive oil4 tablespoons Dijon mustard1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley1/2 cup chopped roasted pistachios Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and

Recipe |
January 20, 2013

Lamb Loin and Spicy Grits

Corn-Serrano Grits1 ear of corn 2 serrano chiles 1 cup yellow stone-ground corn grits 1 tablespoon basil, cut in strips 1 1/2 teaspoons olive oil salt and freshly ground pepper to tastePreheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or

Recipes |
January 20, 2013

Ballroom Lamb Chops

16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below)Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear chops

Recipes |
January 20, 2013

Jalapeno-Blue Cheese Sauce

2 fresh jalapeños 2 ounces cream 2 ounces sour cream 4 ounces mayonnaise 1/4 bunch cilantro 1/4 bunch parsley 4 ounces blue cheese 2 tablespoons fresh lemon juice Salt to taste Pepper to tasteClean and seed jalapeños, then combine all ingredients in blender and mix until smooth. If mixture becomes

Recipe |
January 20, 2013

Honey-Mustard Lamb

LAMB2 boneless Texas lamb loins, about 1 pound each, trimmed salt to taste 1 teaspoon freshly ground pepper 1 teaspoon dried herbes de Provence 1 teaspoon Texas honey 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 2 tablespoons Texas extra-virgin olive oilCut lamb into 8 equal portions, and rub

Recipe |
January 20, 2013

Couscous Salad

2 cups uncooked couscous (13 to 14 ounces) 4 fresh apricots (or 8 dried) 1 small red onion 1 small red bell pepper 2 tablespoons fresh mint 1/4 cup golden raisins 1 lime (juice and zest) 1/4 cup extra-virgin olive oil salt and pepper to tastePlace couscous in a bowl

Recipe |
January 20, 2013

Grilled Lamb Loin With Mint Harissa

Recipe from The Bitter End, Austin.Lamb Loin3 lamb loins, cleaned (lamb chops may be substituted; allow 2 to 3 per person, depending on size) salt and pepper to tasteSeason loin and cook on grill at high heat approximately 3 to 5 minutes per side. Note: Lamb loin is very lean,

Recipe |
January 20, 2013

Braised Lamb Shank and Rabbit

Lamb and Rabbit4 small, lean lamb shanks, trimmed of visible fat 4 rabbit hind legs kosher or sea salt and coarsely ground pepper to taste 3/4 cup olive oil 1 large onion, peeled and coarsely chopped 4 medium carrots, peeled and coarsely chopped 2 celery stalks, coarsely chopped 3 cloves

Food & Drink |
January 20, 2013

Meatloaf Tower

4 eggs, beaten 1 pound ground veal 1 pound ground sirloin 1/4 cup bread crumbs 1 teaspoon creole seasoning 1 teaspoon ground oregano 1/4 cup chopped parsley 1 six-ounce can tomato paste Salt and pepper to tastePreheat oven to 375 degrees. Mix ingredients with 1 tablespoon of tomato paste. Cover

Recipe |
January 20, 2013

Jailhouse Chili

3 or 4 pounds beef (such as shank, round steak, flank steak, or lean chuck) 1 or 2 beers for marinade 1⁄4 cup canola or other vegetable oil 1 or 2 onions, finely chopped 5 garlic cloves, minced, or 1 tablespoon garlic powder 2 to 4 seeded jalapeños (more if

Recipe |
January 20, 2013

Italian Pot Roast With Gremolata

Gremolata1 tablespoon grated lemon zest 3 tablespoons chopped Italian parsley 2 tablespoons minced garlicMix all ingredients together.Pot Roastsalt and pepper to taste 1/2 cup flour 3-pound boneless roast of beef, such as a rolled roast (have the butcher tie it for you) 1/8 cup extra-virgin olive oil 2 cups thinly

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January 20, 2013

Braised Short Ribs With Rosemary-Parmesan Polenta

In Italy, boiled meat and fish are often served with a tart, salty green sauce.Ribs8 beef short ribs, either bone-in or deboned 1 cup flour mixed with 1 teaspoon each salt and pepper 1/4 cup olive oil for browning 1/2 cup each chopped onion, carrot, and celery 1 cup dry

Recipes |
January 20, 2013

Beef Tenderloin in Ancho-Bourbon Sauce

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

Recipes |
January 20, 2013

Peppered Pork

Peppered Pork1 14-ounce or larger pork tenderloin (have butcher remove membrane) Salt to taste 1 teaspoon coarsely ground black pepper 2 tablespoons virgin olive oilPreheat oven to 500 degrees. Cut pork into 4 equal pieces, sprinkle with salt, coat with pepper. In very hot sauté pan, sear each piece in

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January 20, 2013

Rigatoni With Basil-Pecan Tomato Pesto

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

Recipes |
January 20, 2013

Paella With Saffron Rice

Saffron Rice2/3 cup uncooked rice 1/3 cup diced yellow onion 1 tablespoon safflower or other light oil 1 1/3 cup water 3 or 4 strands saffron 1/4 teaspoon salt Freshly ground white pepper to taste In a medium saucepan, sauteé rice and onion in oil until onion is translucent. In

Recipes |
January 20, 2013

Cajun Gumbo

Chicken-and-Sausage Gumbo2/3 cup vegetable oil 2/3 cup flour 2 cups each chopped white onion and bell pepper 1 1⁄2 cups chopped celery 1/2 teaspoon each salt, red pepper, black pepper, and garlic powder 1/2 teaspoon each filé powder, poultry seasoning, and beef base (or 1 bouillon cube) 2 bay leaves

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January 20, 2013

Rosario’s Tacos Callejeros (Street Vendor’s Tacos)

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 cabbage 1 bunch chopped cilantro (about 2 cups) 1 white onion, thinly sliced 4 or 5 Roma tomatoes, diced 2 fresh jalapeños

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January 20, 2013

Bar Steak Sandwich

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,

Recipes |
January 20, 2013

Cinnamon Turkey Breast

Turkey 1 fresh turkey, approximately 12 pounds 1 teaspoon salt 1/2 teaspoon cracked black pepper 1 1/2 teaspoons ground cinnamonGlaze 2 tablespoons olive oil 2 tablespoons molasses 2 tablespoons sherry vinegar or strong red wine vinegar 1 teaspoon TabascoCut wings off turkey at middle joint. Cut legs off and separate

Recipes |
January 20, 2013

Turkey Dark Meat in Cranberry and Ancho Chile Sauce

2 tablespoons olive oil 2 each turkey thighs, drumsticks, and wings 8 cups water 6 ancho chiles, stemmed and seeded 1 white onion, peeled and roughly chopped 4 garlic cloves, peeled 2 large tomatoes (or 6 plum tomatoes), quartered 1 1/2 cups walnuts (8 ounces) 16-ounce can whole-cranberry sauce or

Recipes |
January 20, 2013

Sweet Potatoes with Ginger, Pecans, and Jalapeños

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

Recipes |
January 20, 2013

Spicy Cream Spinach with Cheddar Cheese

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

Recipes |
January 20, 2013

Cranberry and Orange Marmalade Relish

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

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January 20, 2013

Mushroom-Apple-Poblano Cornbread Dressing

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

Recipes |
January 20, 2013

Buttermilk Pumpkin Pie with Brown-Sugar Cream

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

Recipes |
January 20, 2013

Pumpkin-White Bean Soup with Pomegranate Crema

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

Recipes |
January 20, 2013

Jicama-Tortilla Salad with Tangerine Dressing

This salad of Jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.1 small red onion (about 6 ounces), sliced into thin rings 6 tangerines 1 tablespoon plus 1 teaspoon fresh lime juice 3 tablespoons olive oil 1 medium red bell pepper, seeded and cut into thin strips 1

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January 20, 2013

Barbecued Roast Goose with Cornbread-Oyster Stuffing

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

Recipes |
January 20, 2013

Dried Cherry-Pecan Relish

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

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January 20, 2013

Chipotle-Maple Sweet Potatoes

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

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January 20, 2013

Cranberry Pudding Tamales with Tequila-Orange Curd

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

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January 20, 2013

Warm Squab Salad

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

Recipes |
January 20, 2013

Indian Griddle Cakes

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

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January 20, 2013

Devilled Oysters

12 well-cleaned oysters with deep shells Cayenne pepper to taste 2 hard-boiled egg yolks 2 raw egg yolks 1 teaspoon fresh lemon juice 1 tablespoon melted butter Salt to taste 2 tablespoons toasted bread crumbs 12 sprigs fresh thymePreheat oven to 350 degrees. Place one oyster in each shell and

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January 20, 2013

Beef Tenderloin Marinated in Molasses and Black Pepper

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

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January 20, 2013

Date-Nut Chews

3/4 cup flour 1/4 teaspoon salt 2 large eggs 1/2 cup sugar 1/2 cup corn syrup 1/2 teaspoon pure almond extract 1 cup finely chopped dates 1 cup chopped pecans 1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt

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January 20, 2013

Apple-Cranberry Pie with Cheddar Cheese Crust

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