This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.1 small red onion (about 6 ounces), sliced into thin rings6 tangerines1 tablespoon plus 1 teaspoon fresh lime juice3 tablespoons olive oil1 medium red bell pepper, seeded and cut into thin strips1 medium yellow bell pepper, seeded
For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry white
Dried cherries and toasted pecans enliven the traditional holiday relish.1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange salt
Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes.8 to 10 dried chipotle chiles 2 large sweet potatoes, baked and cooled 1 large white potato, baked and cooled 2 teaspoons salt 1 tablespoon pure chile powder (not prepared chili seasoning) 6 tablespoons pure maple syrup 4
Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs
4 squabs of Cornish hens, wings removed (may also remove wishbone to make slicing easier) Salt to taste Ground black pepper to taste Dash of cayenne pepper 1 tablespoon vegetable oil 1 small head Bibb lettuce 3 bunches other delicate salad greens 1/2 small head baby chicory, yellow and white
If traditional holiday meals leave you hungry for something new, you’ll devour the dishes that Dallas chef Dean Fearing has prepared.
2 cups buttermilk 1 tablespoon melted butter 1 egg 1/3 cup flour 1 cup coarsely ground cornmeal 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oilIn medium bowl, combine all ingredients except oil. Mixture should be thickness of pancake batter or heavy cream.Heat small amount of oil in
Devilled Oysters Dallas chef Dean Fearing cooks up a tasty dinner with a Texas twist. Print Recipe Ingredients 12 well-cleaned
1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed
3/4 cup flour1/4 teaspoon salt2 large eggs1/2 cup sugar1/2 cup corn syrup1/2 teaspoon pure almond extract1 cup finely chopped dates1 cup chopped pecans1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt and set aside. In mixing bowl, beat eggs
Crust1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice waterIn medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse
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 cherries1/2 cup brandy1/2 cup sorghum syrup2 tablespoons hazelnut oil or other nut oil2 shallots, peeled and cut in 1/4-inch cubes2 tablespoons white
3 cups fresh or frozen corn1 cup finely shredded green cabbage1 cup chopped yellow onion1/2 cup seeded and diced sweet red pepper1 teaspoon whole celery seed1/2 teaspoon whole mustard seed1/2 teaspoon ground turmeric1/2 teaspoon dry mustard1/3 cup sugar1/2 cup cider vinegarPlace all ingredients in heavy saucepan over medium heat and
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
1/2 cup water1/2 cup sugar2 dried red chiles1 cup pecan halves1/4 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, place on cookie sheet,
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels.
Salad1 bunch each fresh basil and watercress, stems trimmed (approximately 2 cups total) 1 tablespoon olive oiljuice of 1/2 lemon1 1/2 cups mixed arugula and baby spinach2 tablespoons O brand olive oil, plus some for drizzling (this lemon-infused olive oil is available at some health-food stores and specialty markets, including
Preparation Time: 10 minutesCooking Time: 8 minutesMake Ahead: 24 hours1/3 cup extra-virgin olive oil1/4 cup red wine vinegar1 1/2 tablespoons Dijon mustard1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried2 cloves garlic, mashed1 teaspoon freshly ground black pepper3/4 teaspoon salt (preferably kosher)1 1/2 pounds boneless lamb (leg or shoulder),
Recipe from Light Bites.
Preparation Time: 15 minutes Cooking Time: 10 minutes Make Ahead: 24 hours1/2 cup dry white wine 2 shallots, finely minced 1 bay leaf 1/2 teaspoon coriander seeds 1/2 teaspoon dried thyme Dash Hungarian paprika or cayenne 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound mushrooms with
1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal
Spring Rolls2 ounces thin rice vermicelli 8 uncooked medium shrimp 12 ounces boneless pork loin, in 1 piece 1 large carrot, shredded 1 teaspoon sugar 8 rounds rice paper (banh trang), each 8 1/2 inches in diameter 4 large leaves leaf lettuce with thick stem ends removed, cut in half
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
1 1/3 cups margarine 2 cups granulated sugar, sifted 4 large eggs 2 teaspoons vanilla 2 tablespoons honey 1 1/2 cups sifted flour 7/8 cup instant cocoa mix 1 teaspoon each salt and baking powder 2 cups coarsely chopped toasted pecans 2 cups confectioners’ sugar, sifted 7 tablespoons unsalted butter
Jalapeño Jack Spoon Bread2 cups whole milk1 cup stone-ground cornmeal4 tablespoons unsalted butter2 teaspoons baking powder4 whole eggs1 large onion, diced2 garlic cloves, diced2 shallots, diced2 fresh medium-sized jalapeños, diced4 ounces jalapeño Monterey Jack cheese, shredded1/4 teaspoon saltPreheat oven to 350 degrees. In heavy saucepan, bring milk to boil over
1 1/2 cups buttermilk 3/4 cup red wine 1 1/2 pounds of 1/2-inch medallions from backstrap of axis, sika, fallow, or whitetail deer 4 tablespoons extra-virgin olive oil 2 leeks, cut into 1/4-inch slices (discard dark-green part) 2 whole shallots, chopped 8 ounces mushrooms, quartered 1 tablespoon balsamic vinegar 1/2
Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.
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
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
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
3/4 cup sugarJuice of 1/2 lemon2 pears, peeled, seeded, and quartered2 packages gelatin powder, soaked in 1/2 cup cold water9 ounces white chocolate6 egg yolks3 ounces dark rum1 cup heavy cream4 egg whitesPinch cream of tartarBring sugar, juice, and 1/4 cup water to boil. Add pears; boil until very soft.
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
DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into
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
2 pounds broccoli 2 medium onions 3 tablespoons butter or margarine 1 3/4 teaspoons curry powder 2 cans regular-strength chicken broth (14 ounces each) Sour cream (optional, for chilled soup)Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside
Recipe from Rob Mosbacher, Jr.Meatballs3/4 pound ground beef 1/4 pound ground pork 1 cup fine dry Italian bread crumbs 1/2 cup grated Parmesan cheese (optional) 1 sprig parsley 1 garlic clove, minced 1/2 cup milk 2 eggs, beaten Salt and pepper, to taste 3 tablespoons vegetable oilSauce1 onion, chopped 1
Recipe from Gourmet Gals, 9725 Anderson Mill Road, Austin.
Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989
Recipe from Quick Cuisine: Shellfish Intentions.
Recipe from Quick Cuisine: Shellfish Intentions.
Preparation Time: 15 minutes Cooking Time: 30 minutes2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese 1
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced
1/2 pound serrano chiles, stems removed4 cloves garlic, peeled1 1/2 bunches cilantro1 to 2 medium-sized tomatillos, quartered1/2 tablespoon salt1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside. In food processor, blend cilantro,
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and
