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 cherries 1/2 cup brandy 1/2 cup sorghum syrup 2 tablespoons hazelnut oil or other nut oil 2 shallots, peeled and
3 cups fresh or frozen corn 1 cup finely shredded green cabbage 1 cup chopped yellow onion 1/2 cup seeded and diced sweet red pepper 1 teaspoon whole celery seed 1/2 teaspoon whole mustard seed 1/2 teaspoon ground turmeric 1/2 teaspoon dry mustard 1/3 cup sugar 1/2 cup cider vinegarPlace
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 water 1/2 cup sugar 2 dried red chiles 1 cup pecan halves 1/4 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,
Salad1 bunch each fresh basil and watercress, stems trimmed (approximately 2 cups total) 1 tablespoon olive oil juice of 1/2 lemon 1 1/2 cups mixed arugula and baby spinach 2 tablespoons O brand olive oil, plus some for drizzling (this lemon-infused olive oil is available at some health-food stores
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,
1 small potato, peeled, cooked, and mashed 1 cup grated Muenster cheese 2 tablespoons butter 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder Dash cayenne to taste (optional) 1/4 cup milk or 1 beaten egg yolkPreheat oven to 375 degrees. Combine potato with cheese and butter. Sift dry
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 taste approximately 1/2 cup extra-virgin olive oil (for drizzling)
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
The jewel of Galveston’s Golden Era, the Balinese Room, closed its doors in 1957. One of Texas’s most glamorous dining and entertainment venues for decades, the Balinese finally succumbed to the determination of then-attorney general Will Wilson and his campaign to end the Free State of Galveston forever. The building
QUAIL4 Quail, 4 to 6 ounces each 2 tablespoons chopped flat leaf parsley 2 tablespoons extra virgin olive oil Fine sea salt and ground white pepperMarinate the quail in the parsley, olive oil, salt and pepper for about 30 minutes.STUFFING2 cups cooked wild rice 1 cup small diced toasted French
To commemorate the Mayan Apocalypse, video game tycoon Richard Garriott de Cayeux threw a lavish soiree at his 65-acre spread along Lake Austin, complete with various scenes of imagined end-of-the-world scenarios.
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