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Recipes |
January 20, 2013

Dried-cherry and Sorghum Syrup Dressing

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

Recipes |
January 20, 2013

Corn Relish

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

Recipes |
January 20, 2013

Smoked-Bacon Compote

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

Recipes |
January 20, 2013

Glazed Pecans

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,

Recipe |
January 20, 2013

Lavender-Dusted Quail Salad

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

Recipe |
January 20, 2013

Savory Cheese and Pumpkin-Seed Shortbread Cookies

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

Recipe |
January 20, 2013

Strawberry-Cream Cheese Stars

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).

Recipe |
January 20, 2013

Penny’s Cookies

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 |
January 20, 2013

Créme Brûlée

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,

Recipes |
January 20, 2013

Biscoitos de Queijo

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

Recipe |
January 20, 2013

Black Bean Sauce

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

Recipe |
January 20, 2013

Goat Cheese Enfrijoladas Negras

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

Recipe |
January 20, 2013

Pineapple Pico

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

Recipe |
January 20, 2013

Green Salad With Texas Goat Cheese, Toasted Walnuts, and Grapes

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

Recipe |
January 20, 2013

Honey-Ginger Applesauce

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

Recipe |
January 20, 2013

Five Bean and Red Onion Salad

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

Recipe |
January 20, 2013

Crudites and Sauce Aioli

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

Recipe |
January 20, 2013

Grilled Lobsters With Summer-Vegetable Slaw

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

Recipe |
January 20, 2013

Peach Swirl Vanilla Ice Cream

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

Recipe |
January 20, 2013

Sweet and Spicy Brined Pork Loin

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

Recipe |
January 20, 2013

Mashed Maple-Cascabel Sweet Potatoes

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

Recipe |
January 20, 2013

Heirloom Tomatoes and Texas Mozarella

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)

Recipe |
January 20, 2013

Texas Blueberry Shortcake

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.

Recipe |
January 20, 2013

Pecan Pie

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

Web Exclusive |
January 20, 2013

Remembering the Balinese Room

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

Recipe |
January 20, 2013

Roasted Quail with Fig Puree and Balsamic-Chocolate Reduction

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

Web Exclusive |
January 1, 2013

How Millionaires Celebrate End-of-Days

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.