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January 20, 2013

Hecho en Mexico

Instead of a margarita with your chicken breast in red mole, try a Cabernet Sauvignon from Mexico's growing wine country.

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Recipe|
January 20, 2013

Chicken Breast in Mole Rojo From Oaxaca

4 boneless, skinless chicken breasts, cooked 1 tablespoon lard or vegetable oil 5 tablespoons red or brown mole paste (such as the Doña Maria brand) 1 cup chicken stock 2 ounces Mexican chocolate (optional) 1 tablespoon sesame seeds (toasted, if you wish)Cover chicken breasts in water and simmer until they

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Recipes|
January 20, 2013

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken 2 green onions, minced 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon cornstarch 40 wonton wrappers 1 tablespoon minced shallot 2 tablespoon clarified butter 3 tablespoon flour 1 1/2 cups chicken stock 1/2 cup heavy

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Recipe|
January 20, 2013

Rabbit With Green Olives

Recipe from Café Perrier, HoustonRabbit With Green Olives (Lapin aux Olives Vertes)1 fresh rabbit (2 to 3 pounds) or chicken, cut into 7 or 8 pieces salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 medium onions, coarsely chopped 1 tablespoon flour 2 1/2 cups dry

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Recipes|
January 20, 2013

Crispy Pork, Guacamole, and Chile Pecan Tacos

Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly

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January 20, 2013

Canyon Granola

Adapted from Cowgirl Cuisine: Rustic Recipes and Cogirl Adventures From a Texas Ranch, by Paula Disbrowe.1 cup pure maple syrup (not maple-flavored)1/2 cup dark brown sugar1/3 cup canola oil3/4 teaspoon kosher or sea salt1 tablespoon vanilla extract4 cups old-fashioned oats (not instant)4 ounces (about 1 cup) pecan halves2 ounces (about

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Pat's Pick|
January 20, 2013

Luna Blue Cafe

MOONSTRUCK “Luna” means “moon” in Italian and Spanish, but San Antonio newcomer Luna Blue Café will be on my must-visit list way more often than once in a blue moon. To begin with, the service at this bright, light ristorante is excellent—the waiters watched our table like hawks, and the

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Recipe|
January 20, 2013

Steamed Mussels With Chorizo Sausage

CrostiniUse any rustic style bread, such as ciabatta or sourdough. Slice bread and brush with extra virgin olive oil. Either grill or toast bread slices. Rub garlic cloves into hot bread.Mussels1 tablespoon extra virgin olive oil 16 to 18 Prince Edward Island mussels, cleaned with beards removed 1/4 ounce white

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January 20, 2013

Fish Cooked In Paper

Pescado Empapelado al Diablo (Fish Cooked In Paper With Devil’s Sauce.)One of the most relaxing places on Oaxaca’s coast is the picturesque Lagunas de Chacahua. At the restaurant Los Delfines de Chacahua, owner Juana Ramírez says that this is the most popular dish she serves. The “paper” used is actually

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Recipe|
January 20, 2013

Cedar Smoked Scallops

Cedar Smoked Scallops With Cauliflower-Brown Butter Soup8-10 scallops (very large), cleaned2 ounces clarified butter1 tablespoon sea salt, finely crushed1/4 ounce cedar wood shavingsToss the scallops in clarified butter and season with the sea salt. In a hot sauté pan, quickly sear one side of the scallops. Place the scallops, seared

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Pat's Pick|
January 20, 2013

Taste of the Town

Senior editor Patricia Sharpe, a judge at this year’s Dallas Wine and Food Festival, talks about the biggest event.

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Recipe|
January 20, 2013

Baked Squash With Chiles, Corn, and Cream

Calabazas Horneadas (Baked Squash With Chiles, Corn, and Cream)This combination of corn, squash, chiles, and cream is a comfort food for me, and this method is one of my favorite ways to make it. It is best eaten as a taco filling in corn tortillas and served with soup for

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Recipe|
January 20, 2013

Grilled Venison Smeared With Chile Paste

Asado de Venado Enchilado (Grilled Venison Smeared With Chile Paste)Oaxaqueños have been eating venison since pre-Hispanic times. Although it is less available there now, it’s still used in moles and stews. I learned how to make this tasty dish from Carmen of the Restaurante Carmelita, located outside Tuxtepec. After marinating

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Recipe|
January 20, 2013

Sweet Potatoes and Guavas in Syrup

Camotitos Potosinos (Sweet Potatoes and Guavas in Syrup)These sweet potatoes and guavas are simmered in clay ollas for the fiesta of San Francisco de Asis in San Luis Potosi, Mexico. Enjoy them as a wonderful, healthful dessert (with or without ice cream) or as a syrup for French toast. Yum!1

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Recipe|
January 20, 2013

Young Pea Salad in Sherry Vinaigrette

3 tablespoons Dijon mustard 1/2 cup sherry vinegar 1/3 cup walnut oil 2 cups grape seed oil 3 tablespoons chopped shallot 3 tablespoons chopped fresh tarragon or Mexican mint marigold kosher salt and freshly ground pepperto taste 2 cups fresh shelled peas such as black-eyed, purple hull, or cream peas;

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January 20, 2013

Farmstead Cake With Spiced Figs and Texas Pecans

Cake 1 cup butter 2 cups sugar 3 cups flour 1 cup milk 3 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 6 egg whitesPreheat oven to 350 degrees and butter an approximately 9- by 13-inch baking pan. In a large mixer or mixing bowl, thoroughly cream

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January 20, 2013

Tomato Confit

about 30 fresh basil leaves of different varieties and colors, washed and stems removed (leaves left whole) 4 to 6 medium tomatoes 1/2 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon balsamic vinegar kosher salt and freshly ground pepper to taste 3 or 4 sprigs fresh

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Recipe|
January 20, 2013

Goat’s Milk Cheese

4 to 6 ounces goat’s milk ricotta (such as the Mozzarella Company’s) or chèvre (such as Pure Luck’s)Divide cheese into 4 to 6 portions.To serve, put a mound of pea salad in the middle of each plate and spoon tomato confit around it. Arrange portions of cheese off to the

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January 20, 2013

Summer Okra Sautéed With Ginger and Turmeric

2 pounds fresh whole okra extra-virgin olive oil for sautéing (approximately 1/2 cup) 2 tablespoons garlic, minced 2 tablespoons fresh ginger, minced 2 teaspoons turmeric, or to taste kosher salt and freshly ground pepper to tasteSlice okra diagonally into 1/2-inch pieces. Heat about 1/4 cup olive oil in a

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January 20, 2013

Grilled Cinnamon-Pepper Pork Chops

4 teaspoons ground cinnamon 2 teaspoons whole black peppercorns 2 teaspoons whole white peppercorns 2 teaspoons grated nutmeg 1/2 teaspoon whole cloves 1/2 teaspoon whole cardamom seeds 1/4 bunch fresh oregano (leaves only) juice of 1 medium lemon 1/4 cup extra-virgin olive oil 4 to 6 pork chops (such as

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January 20, 2013

Minty Pickled Butternut Squash

1 medium butternut squash 1 whole vanilla bean, split in half 1 1/2 cups sugar (such as Wholesome Sweeteners’ organic) 1/4 cup whole peppermint leaves juice of 2 small oranges (or 1 1/2 medium) juice of 2 medium lemons 1 teaspoon vinegar (such as champagne or red-wine) 1 teaspoon kosher

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January 20, 2013

Mushroom-Crusted Venison

Sweet Potato Gratin3 medium to large sweet potatoes 1 cup whipping cream allspice to taste salt and white pepper to taste 2 ounces grated Parmesan cheesePreheat oven to 350 degrees. Peel and thinly slice potatoes and toss with cream. Place in a greased baking dish, sprinkling each layer with

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Recipes|
January 20, 2013

Pistachio-Cranberry Sauce

3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2

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January 20, 2013

Very Lemon Tarts

Tartelettes aux CitronVery Lemon TartsLemon Crust1/2 pound flour 2 tablespoons sugar zest of 2 lemons, finely grated 1/2 pound chilled unsalted butter, cut in pea-size chunks 2 drops pure lemon oil (or 4 drops of an oil-based lemon flavoring) 2 to 3 tablespoons ice waterSift flour and sugar together

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Recipe|
January 20, 2013

Bacon-Wrapped Veal Tenderloin

Recipe from the Dallas Wine and Food Festival featured in “Taste of the Town” April 2002 issue of Texas Monthly6 five-ounce portions veal tenderloin (veal chop with bone cut off is cheaper but more fatty and not quite as tender) 8 slices smoked bacon olive oil as needed 1 yellow

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Recipes|
January 20, 2013

Ginger and Pork Steamed Dumplings

Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.Black Vinegar–Soy Dipping Sauce1⁄2 cup black vinegar (available at Asian markets) 1⁄2 cup soy sauce or tamari 1⁄4 cup sugar 1 tablespoon sesame oilPlace first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat

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Recipes|
January 20, 2013

Smoked Pork Loin

Recipe from chef Michael McClure, Guadalupe River Ranch.Stone Wall Potatoes1 tablespoon minced garlic 1⁄4 cup butter 1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes 1 quart heavy cream or half-and-half 9 large eggs plus 2 yolks 3 teaspoons dill 2 teaspoons thyme

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January 20, 2013

Rosemary Pork Loin Tuscan White Beans

1 pound dried navy or other white beans 1 1/2 cups finely chopped onions 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 1/4 cup finely chopped fresh rosemary leaves 1/4 cup finely chopped garlic 1/2 cup extra-virgin olive oil 2 teaspoons salt (1 teaspoon if using salted chicken

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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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Recipes|
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

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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

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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

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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

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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

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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

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Recipes|
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,

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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

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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

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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

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