Preparation Time: 10 minutes Cooking Time: 15 minutes1 tablespoon extra-virgin olive oil 1 pound unpeeled small new potatoes, cut into eighths 3 large cloves garlic, mashed 1 cup water 1/2 lemon 6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and steamed Kosher salt and freshly ground black
Recipe from Hudson’s on the Bend.
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
Sweetbreads are a rarity at most restaurants, but executive chef Raymond Tatum has made the rich organ meat his signature dish at Austin’s talked-about 612 West (612 W. Sixth). “People tell me that I make the best sweetbreads,” Tatum says. “And personally I really like them. It’s only human instinct
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
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
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
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
2 teaspoons instant tamarind Salt and sugar, to taste 2 serrano peppers 2 small new potatoes, cut into chunks 1/2 pound catfish, deboned and cut into chunks 2 tablespoons each of chopped pineapple, bean sprouts, and celery 2 teaspoons chopped garlic 1 tablespoon vegetable oil Nuoc mamIn large saucepan, bring
Tomato and Roquefort Salad1/4 cup red wine 1/4 cup red-wine vinegar 1/8 cup dry sherry 1 cup peanut oil 1/8 cup olive oil kosher salt and freshly ground pepper to taste 1 medium red onion, peeled and thinly sliced 1 pound Roquefort cheese, less if preferred, crumbled and chopped into
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
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,
Rich Malley, Sito Negron, and Lucian Read.
It was a year of abbreviated Aggies, bamboozling boxers, charged Cuban, dumb district attorneys, estrogen-packed elevators, famished firemen, graveyard ganja, half-wit husbands, imaginary illegal immigrants, Jessica jests, koncert kayos, lawn-watering Lance, muddled Moron, next-of-kin-offending newspapers, oblivious operators, pornographic prom dresses, questionable quiz takers, repulsive Roger, stolen shih tzus, tasteless team
Recipe from Michaels, Fort Worth.Ranch Potato Wedges6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic
Tomato Pesto Pesto1 cup chopped pecans 4 medium garlic cloves 3/4 cup olive oil 25 large fresh basil leaves 10 sprigs Italian parsley, leaves only 10 leaves fresh mint salt and pepper to taste 1/2 to 1 tablespoon red-pepper flakes 1 1/2 pounds tomatoes, blanched and seeded 3 tablespoons good-quality
Meat Filling2 cups shredded cooked chicken, pork, or beef (if you wish, use the chicken filling for Las Manitas’ Enchiladas Zacatecanas, November 1999)Marinated Cabbage2 cups shredded green cabbage1 bunch chopped cilantro (about 2 cups)1 white onion, thinly sliced4 or 5 Roma tomatoes, diced2 fresh jalapeños or 4 to 6
Where to stay. Where to play. Where to eat. Where to shop. What to see. From Abram to Yoakum, a special report on our favorite down-home destinations.
Abram Cemeteries Albany Museums Alpine Restaurants, Sports, Radio, Music Clubs Archer City Hotels Athens Folks Bandera Museums, Music Clubs, Radio, Folks Bay City Radio Big Spring Hotels Blanco Shops Blessing Hotels Boerne
Bread Pudding Soufflé With Whiskey Sauce1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thickSoufflé6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugarWhiskey Sauce1 cup sugar1 cup heavy cream1 cinnamon stick
Turkey1 fresh turkey, approximately 12 pounds1 teaspoon salt1/2 teaspoon cracked black pepper1 1/2 teaspoons ground cinnamonGlaze2 tablespoons olive oil2 tablespoons molasses2 tablespoons sherry vinegar or strong red wine vinegar1 teaspoon TabascoCut wings off turkey at middle joint. Cut legs off and separate each at joint between drumstick and thigh. Reserve
2 tablespoons olive oil2 each turkey thighs, drumsticks, and wings8 cups water6 ancho chiles, stemmed and seeded1 white onion, peeled and roughly chopped4 garlic cloves, peeled2 large tomatoes (or 6 plum tomatoes), quartered1 1/2 cups walnuts (8 ounces)16-ounce can whole-cranberry sauce or 1 pound cranberries cooked according to package directions2
4 pounds sweet potatoes 4 tablespoons butter 4 tablespoons flour 3 cups milk 1½ teaspoons salt ½ teaspoon black pepper 1 tablespoon finely chopped fresh ginger 4 jalapeños, stemmed and cut into 1/8-inch-thick rings 1 cup chopped pecans 2 to 4 tablespoons brown sugarRoast sweet potatoes on rack in 325-degree
20 ounces fresh or frozen leaf spinach 1 tablespoon butter 1 white onion, peeled and finely chopped 2 garlic cloves, chopped (1 teaspoon) 1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired) 2 1/2 tablespoons flour 1 cup chicken or turkey stock 1 cup whipping
1 cup granulated sugar 1 cup water ½ cup white wine 1 orange, quartered and seeded 1 stick cinnamon or 1 teaspoon ground cinnamon 4 cups fresh whole cranberries (1 pound) 2 tablespoons lime juice 1/4 cup finely chopped white onion 1 finely chopped jalapeño 2 tablespoons sherry wine vinegarIn
Cornbread 2 cups cornmeal 2 cups all-purpose flour 4 tablespoons brown sugar 2 tablespoons baking powder 1 teaspoon salt 2 cups milk 2 eggs 4 tablespoons butter, meltedPreheat oven to 350 degrees. Combine dry ingredients and mix well. Add milk, eggs, and melted butter; blend to form a smooth batter.Pour
Dough (for 1 pie shell)2 cups all-purpose flour 2 sticks cold butter, cut into small pieces 1 teaspoon sugar 1/2 teaspoon salt 5 tablespoons cold waterOn cutting board, combine flour, butter, sugar, and salt by quickly working mixture with hands or pastry cutter until it forms pea-size pieces. Add water
This pumpkin-and-white bean soup is drizzled with pomegranate cream and sprinkled with the fruit’s jewellike seeds.Pumpkin-White Bean Soup 5 cups chicken stock 3/4 cup white pinto (cannellini) beans, soaked overnight and drained 1 pumpkin (3 to 4 pounds) 1 1/2 teaspoons corn oil 4 ounces bacon, diced 1/2 medium yellow
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
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,
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
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of
With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be
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),
