Grilled Swordfish1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce swordfish steaksMix ingredients and marinate fish for 1 hour.
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.1 large egg2 tablespoons mayonnaise, crème fraîche, or sour cream2 teaspoons Dijon mustard or the hotter Louisiana Creole mustardPinch of cayenne pepper1/2 teaspoon freshly ground white pepperPinch of salt1/4 teaspoon Worcestershire sauce1 pound
2 tablespoons dende oil (red palm oil, available at Latin American or African markets) 2 teaspoons minced ginger 3 cloves garlic, minced 1 large onion, diced 1 cup concentrated chicken stock 4 tablespoons lime juice 2 – 3 serranos, minced 2 tablespoons cilantro, chopped 2 tablespoons parsley, chopped 1 cup
Where are we, Miami? The Bahamas? The shimmering blues and aquatic greens say “seaside.” So do the shell light fixtures and the wavy-textured back wall, which reminds me of a David Hockney swimming pool. All that’s needed are a few coconut palms to complete the Caribbean vibe. What’s driving
Snapper Carpaccio With Grapefruit Agra Dolce and Garlic BruschettaGrapefruit Marinade2 Ruby Red grapefruit, peeled and sectioned 1/2 cup extra virgin olive oil 2 teaspoons salt 1 Thai chili, minced (you may also use red Serrano chili or chili pequín)Carefully combine all ingredients together in a bowl. Do not allow
Cheesecake1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both
Shrimp and Scallop Skewers16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to tasteDevein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.Avocado
Recipe from restaurant owner Benjy Levit, Benjy’s, Houston.Coffee Maple Syrup1 cup maple syrup 1/4 cup whole coffee beans, any typePlace syrup and coffee beans in a small nonreactive saucepan and simmer over low heat for a few minutes, then let steep for a couple of hours. Remove beans. (May be
The nontraditional step of cooking the onion and chiles gives them a full, roasted flavor that goes beautifully with the mellow avocado. Just don’t stand too close to the pan while cooking the chiles, or the fumes will burn your nose.2 teaspoons unsalted butter 2 teaspoons vegetable oil 3 serrano
3 tablespoons fresh grated ginger 8 cloves garlic, peeled and chopped 1/2 cup peanut oil 1/8 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons honey 3 tablespoons sesame seed oil 1 egg 2 pounds fresh sea scallops 6 tablespoons each black and white sesame seeds (black sesame seeds
Here’s a game to play while snacking on edamame and perusing the menu at Kenichi: How many shades of black—not counting the patrons’ clothing—can you spot at this sleek new sushi bar in downtown Austin? Although the look, by architect Dick Clark and designer Tonya Noble, is the essence of
This recipe from Kenichi in Austin is an irresistible East-West hybrid.
Juicy, very juicy. as my happily dazed friend remarked, perusing the tabletop, “There’s so much to dip your bread in that you hardly know where to reach next.” Consider yourself warned: The one thing you do not want to do at Catalan is run out of bread, lest you miss
Catalan, Houston1 large head of cauliflower, cut into pieces with stems removed 1 clove of garlic 2 cups milk 4 tablespoons olive oil salt and pepper juice from 2 preserved lemons, or use fresh lemons if you cannot find preserved 1 shallot, sliced 2 cups white wine 1 cup heavy
Recipe from Tony’s, Houston.Lentils1 cup green lentils cheesecloth, 6 inches square 12 parsley stems 1 bay leaf 1 sprig thyme 2 whole cloves salt to taste 4 cups chicken stockRinse lentils, removing pebbles. Cover with water and simmer 5 minutes. Meanwhile, make a cheesecloth bag to wrap up next 4
On the day that Roy’s opened its first Texas outpost, Austin’s muggy winter weather ended abruptly with the arrival of a bracing cold front, so the hula dancers brought in for the occasion, clad in nothing but grass skirts and coconut-shell bras, were shimmying like mad on the sidewalk. I
Passion Fruit Shrimp Salsa1 ripe passion fruit (mango or other tropical fruit may be substituted) 4 or 5 extra-large shrimp (about 4 ounces total), peeled, deveined, and diced 2 teaspoons olive oil 1/4 cup finely minced onion (a Maui onion if available) 1/2 cup peeled, seeded, and finely diced tomatoes
Recipe from Sipango, 4513 Travis, Dallas12 eggs, whites only 2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped 2 tablespoons light vegetable oil 4 Roma tomatoes, seeded and diced (1-inch squares) 4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish 1 bunch fresh chives, finely
Spinach Bread Pudding1/2 cup diced yellow onion 1/2 cup diced red bell pepper 4 tablespoons butter 2 cups fresh spinach, torn in pieces 1 ounce (1/4 cup) crumbled or grated cotija or Parmesan cheese 1 cup milk 1/2 cup heavy cream 1 large egg, beaten 1/4 teaspoon salt 1/4 teaspoon
Radicchio Walnut Salad9 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar (preferably from Modena) 2/3 cup sugar 1 cup walnut halves 2 heads radicchio, coarsely chopped or torn 3 ounces Gorgonzola, finely crumbled salt and pepper to tasteWhisk oil and vinegar until thick and season with salt and pepper. Set
Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3
HOW MANY TIMES HAVE I SAID, “Darn! Why doesn’t Texas have more steakhouses with deejays?” How often have I groused, “Where the hell are the steakhouses with mirrored columns and silver-leafed domes?” And most important, “Where are the steakhouses with $69 margaritas?” I mean, really—if you want to go out
Created by N9NE Steakhouse Dallas Executive Chef Chris Conlon
CAPITAL HILL I could feel the effects of a brutal day vanishing the minute I walked into the elegant dining room of the Mansion at Judges’ Hill—the designers who create impeccable sets for Merchant-Ivory films have nothing on the architects and decorators who brought Austin’s historic Goodall Wooten house back
1 four- to five-ounce lobster tail 3 pounds Idaho potatoes, peeled and roughly cut 1/2 cup half-and-half 1/4 teaspoon high-quality saffron threads 1 clove garlic, peeled and mashed with 1 teaspoon salt 1/4 teaspoon black pepper 11/2 teaspoons lobster base powder or concentrate (may substitute chicken or vegetable bouillon) 2
Sun-Dried-Tomato Pesto1 1⁄4 cup sun-dried tomatoes (use the type sold in oil) 1⁄3 cup pine nuts 8 fresh basil leaves 1–2 anchovy filets (optional) 1 pinch cayenne pepper 3 large garlic cloves, peeled 1 cup extra-virgin olive oilDrain oil from tomatoes and reserve for risotto. Smoke 1⁄2 cup tomatoes over
Has it come to this?Is it no longer enough for a restaurant to have a talented chef, an enticing menu, and a mod space in the theater district? Must there also be some gimmick with the name? Please, no. Surely the in crowd hasn’t taken to sniffing, “Well, we
Coriander Crusted Ahi, Arugula, Hard Boiled Egg, and Fresh Tomato VinaigretteAhi Crust Recipe 1 sixteen-ounce piece of fresh ahi tuna 1/2 cup coriander seed, toasted and ground 1/2 cup fennel seed, toasted and ground 3 tablespoons cracked black pepper 2 tablespoons sea saltFresh Tomato Vinaigrette 2 pounds fresh vine-ripe tomatoes
Houston's Prego celebrates the great pumpkin.
Fresh halibut dusted in Parmesan and pumpkin seeds and served with a creamy roasted-corn and shrimp sauce in this recipe from Prego, Houston.
Folks in the wine biz are always fretting about how to make the fruit of the vine more approachable. It’s easy: Just open a wine shop and start serving yummy little snacks (and big snacks) on the side, as Monsterville Horton IV, the owner of Cova, has done in
Oversized French art posters on the wall? Check. Burgundy-and-faded-saffron color scheme? Check. Servers in long aprons? Check. Austin’s Capitol Brasserie has been around only two months, but it already has that unmistakable French brasserie look and feel. And the food I’ve tried at restaurateur Reed Clemons’s new place has
Recipe from Capitol Brasserie, Austin.
Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron
I love a restaurant that’s a personal statement, and Hector’s on Henderson is just that. Hector Garcia, a longtime fixture on the Dallas dining scene (general manager at the Riviera, co-owner of Iris), has his own place now, and you can see his stamp on the food (eclectic
Pan-seared Diver Scallops With Edamame-Corn Succotash and Basil-Sweet Pea SauceScallops 20 diver scallops kosher salt to taste pepper to taste 4 tablespoons canola oilDry all scallops well and season with salt and pepper immediately before searing them. Heat a large sauté pan and add canola oil. In smoking pan, add
Recipe from Randy Morgan Executive Chef, Dallas Fish Market.
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.
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
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
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,
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
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
2 quarts oil 12 to 16 Gulf shrimp, peeled, with tails 1 1/2 cups Masa Harina 3/4 cup flour 1/2 teaspoon baking powder 2 eggs 8 ounces Shiner Bock beer Salt, white pepper, and cumin to taste Green pumpkin-seed salsa (recipe below) Orange-jicama salad (recipe below)Heat oil to 350 degrees
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
Recipe from Chef James Pitzer, Jaden’s, Dallas
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