Crab Cakes2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro 2
With the Four Seasons Hotel’s sweeping view of one of Austin’s most unusual vistas—nightly bat flights snake out from under the Congress Avenue bridge and push east along Town Lake—dinners at the hotel’s Riverside Cafe (98 San Jacinto) are a double feature that’s hard to top. But the food here
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.
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
Dallas’ Seventeen Seventeen has mastered the art of the catfish taco.
Devilled Oysters Dallas chef Dean Fearing cooks up a tasty dinner with a Texas twist. Print Recipe Ingredients 12 well-cleaned
8 medium shrimp, peeled and deveined 1 tablespoon vegetable oil 3 ounces uncooked chicken breast, cut into chunks 1/4 small head each of red and green cabbage, chopped 2 teaspoons chopped fresh mint leaves 2 tablespoons chopped bean sprouts 3 garlic gloves, chopped Green tops of 2 green onions, chopped
3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to tasteCut fish into 1/2-inch
1 quart oysters, drained2 cups Italian bread crumbs (Progresso)1 cup grated Parmesan cheese3 tablespoons chopped parsleyJuice of 2 lemons3/4 cup olive oil1 garlic clove, crushed1/2 to 1 tablespoon crushed red pepperSalt, to tastePut oysters in baking dish. Mix remaining ingredients together. Top oysters with mixture. Bake at 350 degrees until
Up for crab.
Recipe from Quick Cuisine: Shellfish Intentions.
Salmon2 tablespoons lemon-thyme leaves 1 teaspoon freshly cracked white pepper 1 clove garlic, minced 1 tablespoon snipped basil 4 seven-ounce boneless salmon filets, 1 1/2 inches thick 2 tablespoons olive oilCombine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets in oil
1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmonMix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch
Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick
From “Quick Cuisine: Winter’s Bounty”
Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans
In the eighties Tilman Fertitta’s seafood restaurants earned him millions while his hard-nosed business tactics earned him enemies. But these days the Galveston native is winning new respect in his hometown by standing up to the most powerful family on the Island.
Son of a gun, you’ll have big fun—and terrific fresh crawfish—at these seven Louisiana seafood joints.
For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on
In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.4 large eggs¾ cup whole milk¾ cup all-purpose flour, sifted¼ cup finely grated Italian Parmesan cheese¼ teaspoon salt2 tablespoons fresh snipped chives, chopped basil, or chopped parsley2 tablespoons unsalted sweet butter (for
Recipe from La Griglia, Houston1 stick butter, melted 1 stack pack saltine crackers (about 40) 16 ounces cream cheese, softened 2 17.5-ounce cartons mascarpone cheese (soft Italian double cream cheese—four 8 ounce cartons can be used) 6 eggs 2 Tbs. flour 4 Tbs. each chives and green onions finely minced
Hot, hot, hot! Here’s why grills have become the trendiest of the trendy restaurants in Texas.
Gulf Coast seafood is good eating even when you’re watching the scales.
