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Pat's Pick|
January 20, 2013

Urban Bistro

TALK ABOUT YOUR FIFTEEN minutes of fame. Dallas chef and restaurateur Avner Samuel has certainly had his: Avner’s on McKinney, Yellow, Okeanos, Bistro A, Bistro K, not to mention stints at the Mansion on Turtle Creek and the Pyramid Room, back when those behemoths were forces to be reckoned with.

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Recipe|
January 20, 2013

Pan Fried Stuffed Eggplant Pancake

With Jonah Crab on French Green Lentils and Serrano Ham. Recipe from Urban Bistro, Dallas2 pieces of sliced eggplant 1/2-inch thick 2 ounces olive oil salt and pepper 3 ounces French green lentils 2 cups water 4 ounces Jonah crab 1 teaspoon chopped fresh herbs 1 tablespoon flour

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Recipe|
January 20, 2013

Osaka Crab Cakes

Crab Cakes1 pound lump crabmeat, picked 1/2 to 1 cup mayonnaise 1 cup Japanese bread crumbs, plus some for breading (available in many grocery stores; do not use regular, fine bread crumbs) 1/4 cup finely diced red bell pepper, briefly sautèed in oil juice and zest of 1 lemon 1

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Pat's Pick|
January 20, 2013

Nobu

Dine at the right time, get the right server, and order the right things, and you can have a dazzling meal at Dallas’s very own Nobu, an outpost of renowned chef Nobu Matsuhisa’s eponymous restaurant empire. I, for one, liked my seared toro (the prized “fatty tuna”) with jalapeño,

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Recipes|
January 20, 2013

Moose Cafe’s Cedar-Plank Shrimp

Scalloped Tarragon Potatoes1 pound red potatoes, skins on, sliced very thin 2 tablespoons olive oil 2 teaspoons minced garlic 1 tablespoon fresh chopped tarragon Salt and white pepper to tasteToss all ingredients together. On a lightly greased sheet pan arrange potatoes in a spiral form, overlapping each slice, to make

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Recipe|
January 20, 2013

Miso-Glazed Shrimp

Shrimp and Miso Glaze1 yellow onion, sliced vegetable oil for sautéing 1 tablespoon miso paste (available at Asian markets) 1/2 tablespoon sambal chile paste 1 tablespoon oyster sauce 4 to 6 drops sesame oil 24 to 36 shrimp (16–20 per pound size), peeled, tails onSauté onion in oil over medium

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Pat's Pick|
January 20, 2013

Jaden’s

Jaden’s formula for success involves equal parts style and sustenance. Totally of the moment, this new Dallas restaurant sports the obligatory slick fifties motifs set off by exposed ductwork and oversized hanging lamp shades. Some nice original art—like the sinuous copper-wire-and-stainless-steel sculpture near the entrance—adds to the equation. As for

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Recipe|
January 20, 2013

Lemon-Basil Risotto With Diver Scallops

Risotto5 cups fish or chicken stock 2 tablespoons olive oil 2 shallots, peeled and minced 1 small stalk celery, minced 2 tablespoons finely chopped celery leaf 1 1/2 cups carnaroli or arborio rice 1/3 cup dry vermouth 1/4 cup unsalted butter zest of 1 small lemon 1/3 cup fresh basil

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Recipe|
January 20, 2013

Grilled Shrimp-Pasta Salad

Pasta With Vinaigrette1/2 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 tablespoon finely chopped assorted herbs (your choice of fresh basil, oregano, tarragon, rosemary, etc.) kosher salt and freshly ground pepper to taste8 ounces uncooked rotelle (spiral

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Recipes|
January 20, 2013

Grilled Scallops

Scallops20 large (U-10) 4 tablespoons olive oil 1 lime, sliced 8 sprigs cilantroRinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until

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Recipes|
January 20, 2013

Grilled Marinated Shrimp

1/4 cup pure olive oil 2 teaspoons finely chopped garlic 2 teaspoons balsamic vinegar juice of one lemon 8 strips lemon peel, about 11/2 inches long and 1/2 inch wide 1 teaspoon Dijon mustard salt and pepper to taste 12 shrimp, 10 to 15 per pound size, peeled and deveined

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Recipe|
January 20, 2013

Filo-Wrapped Sea Bass

Filo-Wrapped Sea Bass on Mustard-Braised LeeksTomato Jam1 tablespoon brown sugar 1 tablespoon cider vinegar 1 pinch each of cinnamon, cloves, and cumin 1 twelve-ounce can tomatoes, drained, seeded, and chopped 1 tablespoon honeyCook sugar, vinegar and spices for about a minute. Add tomatoes, cook for about 30 minutes, then add

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Recipe|
January 20, 2013

Crispy Salmon and Spinach Spring Rolls

Spring Rolls8 to 12 spring roll wrappers (available in frozen foods section of grocery stores and at Asian markets) 1 bunch fresh spinach, rinsed 24 ounces of fresh salmon, cut into 8 to 12 finger-length pieces, depending on how fat you want the rolls to be salt and pepper to

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Recipe|
January 20, 2013

Crabmeat-Crusted Sea Bass With Wilted Spinach Salad

Sea Bass in Crabmeat Crust1/2 cup shredded crabmeat, cleaned of shell 1/4 cup grated fresh horseradish 1/4 cup breadcrumbs 2 tablespoons minced red bell pepper 2 tablespoons minced yellow bell pepper 2 teaspoons Dijon mustard 3 tablespoons mayonnaise salt and pepper to taste 6 five- to seven-ounce sea bass filets

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Pat's Pick|
January 20, 2013

The Porch

What are they doing here, hiding $100 bills in the booths? Spraying Love Potion Number Nine around the dining room? Flashing subliminal messages on the big-screen TVs (“You love the Porch, you must eat at the Porch . . .”)? I ask this in all seriousness, because now that

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Pat's Pick|
January 20, 2013

Trio

It was the long-ago winter when my family’s two superannuated cats expired right before the holidays that Mother issued a surprising edict: “We’re having Christmas dinner at the Four Seasons this year.” It took three days to pry the reason out of her: She couldn’t bear the thought of

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Pat's Pick|
January 20, 2013

Well-Schooled

The only fish you can’t eat at Pesce are the sensuous subjects of the still lifes on the walls and the gaudy tropical inhabitants of the big aquarium by the door. If you want to occupy the center stage at this smart Houston seafood house (3029 Kirby), grab a perch

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Pat's Pick|
January 20, 2013

Central 214

I don’t know about you, but every time I go out to eat, I say a little prayer to the kitchen gods: “Oh please, oh please, oh please, let there be something fabulous on the menu tonight.” Usually, however, the kitchen gods are out having a smoke in the alley

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Recipe|
January 20, 2013

Crab Cakes

1 pound fresh jumbo lump crab 1 cup mayo 2 tablespoons old bay 1/2 red pepper, roasted 1 teaspoon roasted garlic 2 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh chives salt and pepper to taste 2 ounces extra virgin olive oilNote: It is important to use the very

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Recipe|
January 20, 2013

Cool Seafood Pasta Salad

1 cup dry white wine, more if necessary 30 fresh clams, scrubbed 30 fresh mussels, scrubbed and bearded 30 medium to large shrimp, shelled and deveined, tails on (for a heartier dish, use more shrimp) 2 cups balsamic vinegar 1 pound uncooked capellini (angel-hair pasta) 2 tablespoons olive oil, more

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Pat's Pick|
January 20, 2013

The Sandbar

Seldom has the buzz been so great for something so small. After months of anticipation, the Sandbar has finally opened in downtown San Antonio. Does the minuscule urban fish house live up to the hype? Decidedly. Scrunch around one of the seven paper-topped tables and order a sumptuous bowl

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Recipe|
January 20, 2013

Ceviche from the Sandbar

2 pounds snapper (or fish of choice) 2 medium white onions 2 cups freshly squeezed lime juice 1⁄2 cup freshly squeezed lemon juice 1 large bunch cilantro, leaves only 1 pinch cayenne 4 tablespoons salt freshly ground pepper to taste 4 cloves garlic, minced kernels from 3 ears freshly cooked

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Recipes|
January 20, 2013

Ceviche Veracruzana

Ceviche Veracruzana With Salmon, Capers, and Green Olives1 pound salmon filet, cut into 1/2- to 3/4-inch cubes 1 cup fresh lemon juice salt to taste 3 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 7 Roma tomatoes (about 1 1/2 pounds), peeled and cored 15 green

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Recipes|
January 20, 2013

Catfish Tacos

Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime

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Food & Drink|
January 20, 2013

Stagestruck

At Aurora, the key word is “drama.” You step into the small, curtained vestibule of this new Dallas restaurant. The hostess ceremoniously verifies your reservation (“Omigod,” you think. “What if they don’t have my name?”). Then she flings open the draperies to reveal a jewel box of a dining

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Recipe|
January 20, 2013

Carmel Avocado Parfait With Royal Iranian Osetra Caviar

2 avocados 1 teaspoon lemon juice salt and pepper to taste 4 tablespoons heavy cream 1 ounce Royal Iranian Oestra CaviarNote: Chill martini glasses before serving.Peel avocados and purée through a very fine sifter. Add lemon juice, salt, and pepper to taste. Refrigerate for 2 hours.Mix heavy cream, salt, and

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Recipe|
January 20, 2013

Spiced Coconut Butternut Squash Soup

1 tablespoon red curry paste 2 pounds butternut squash, peeled, seeded, and chopped 4 cups chicken or vegetable stock 1 1/2 cups coconut milk 1 large red chile, seeded and finely sliced cilantro for garnishIn a large saucepan over medium heat, add the curry paste and cook for 1 minute.

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Recipe|
January 20, 2013

Gingered Butternut Squash Soup

3 large butternut squash 1 cup chopped white onions 3/4 cup honey 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 tablespoons ground ginger 4 1/2 cups water, heated coarse salt and freshly ground white pepperPeel, halve, and seed the squash, dicing into 1/4-inch pieces. Combine

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Recipe|
January 20, 2013

Miniature Lobster Corn Dog

Recipe from Charlie Palmer at the Joule, DallasCorn Dog Batter3 cups cornmeal 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1 1/4 cups waterCombine dry ingredients in a bowl and set aside. Combine wet ingredients in a separate bowl. Combine the

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Recipe|
January 20, 2013

Prosciutto and Arugula Pizza

Recipe from Dough Pizzeria Napoletana, San AntonioPizza Dough1 cup Caputo OO Pizzeria Flour or blend 50/50 King Arthur Bread and all-purpose 1/3 cup plus 1 tablespoon filtered water 1/2 teaspoon sea salt 3/4 teaspoon dry active yeast (fresh yeast cake is preferable but hard to find, follow package conversions if

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Pat's Pick|
January 20, 2013

Fearing’s

Like a summer blockbuster that’s been anticipated for months, überchef Dean Fearing’s domain at the new Ritz-Carlton in Dallas finally opened for business in mid-August—and how. The seven dining rooms (yes, seven, each with its own ambience) filled up immediately, and the hotel’s Rattlesnake Bar was colonized by the

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Recipe|
January 20, 2013

Gingerbread Pancakes

3 eggs 1/4 cup brown sugar 1/2 cup buttermilk 1/2 cup water 1/4 cup brewed coffee 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 tablespoon cinnamon 1 tablespoon ginger 1 tablespoon nutmeg 4 tablespoons (1/2 stick) unsalted butter, meltedCream eggs

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Recipe|
January 20, 2013

Scrambled Egg Whites With Shiitake Mushrooms and Roma Tomatoes Beau

Mushroom-Tomato Side Dishsalt and pepper to taste 8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted) 2 tablespoons olive oil 4 Roma tomatoesSalt and pepper mushrooms. Heat olive oil in a sauté pan over medium-high heat and cook mushrooms until lightly

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Recipe|
January 20, 2013

Roasted Pheasant

Roasted Pheasant1 pheasant, about 2 1/2 pounds (other fowl may be substituted) kosher salt to taste freshly ground black pepper to taste 1 tablespoon chopped fresh thyme 6 strips pancetta or other bacon 1/2 cup grape-seed or olive oilPreheat oven to 375 degrees. Season pheasant inside with salt and pepper

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Recipe|
January 20, 2013

Crispy Duck With Figs

Butternut Squash and Onion Garnishes1 small butternut squash 1 red onion, sliced in rings 1/4 inch thick 1/4 cup canned beet juice 1 tablespoon white vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt, or to tasteBake squash 45 minutes or microwave about 5 minutes. Remove seeds, thinly slice, and set

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Recipe|
January 20, 2013

West African Couscous

1/2 cup peanut oil or other vegetable oil 2 medium yellow onions, sliced 1 4- to 5-pound roasting chicken, cut into 8 pieces, washed and patted dry 3 10 1/2-ounce cans condensed chicken broth 2 teaspoons turmeric 1 teaspoon ground cumin 1 teaspoon ground allspice 1 teaspoon salt 1 1/2

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Recipe|
January 20, 2013

Sesame Chicken Satay

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

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Recipes|
January 20, 2013

Roasted Spring Chicken With Garden Vegetables

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

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