This festive bread pudding with nuts and fruit is a tradition in many Mexican families and submitted by Rachel Salinas of Laredo, TX! H-E-B tweaked Rachel’s recipe by using whole-grain bread, fat-free half-and-half and a little less cheese.
This decadent dish comes from Executive Chef Eduardo Guizar of *17 at The Sam Houston Hotel. What a beautiful rack of lamb! Served with baked sweet potatoes, asparagus in a Muscat Grape Demi glace…
Fresh Grilled Redfish Filet is topped with Tarragon Cream Sauce and Served with Stir Fried Bok Choy and Roasted Wedge Potatoes. As seen on KPRC!
Debi Bussell could eat Mexican food every day, but she knew that may not be a great choice for her waistline. She threw this recipe together from ingredients she had in her kitchen and it was a hit! Small adjustments such as trading sour cream for Greek yogurt and using extra-lean ground beef were made.
No cook, no hassle! Easy recipes that take mere moments to assemble. Soups, salads…sandwiches like this chunky chicken salad from the legendary Gristmill restaurant in historic Gruene. And, of course, ceviche for the summer months ahead! Enjoy!
One of the most revered and “oldest” dishes at NIOSA: Anticucho, a marinated steak shish-kebab, was introduced in 1955. More than 5,900 pounds of sirloin are ordered today! You can find them in the Mexican Market Area.
One is a Mexican Bloody Mary, the other a mighty fine Michelada. Two ice cold drinks made for afternoons out by the pool, nights in Old San Antonio and perhaps, most especially, the mornings that follow! Fiesta continues all this week with juicy cocktails like these at the center of the action.
I just did a segment on Great Day Houston on KHOU TV, Deborah Duncan’s show, featuring ‘dishes’ to try in Mason jars. They’re a completely non-toxic way to store food in your kitchen! Practical for preserving leftovers, and re-usable in a way that never quite goes out of style. I’ve even seen people use them for gifts! My gift to you? A few Goodtaste favorites that can do containers.
On a recent trip to San Francisco, we dined at the noble Acquerello restaurant…an icon among Italian restaurants around the world. We concluded our meal with a dark chocolate creation that is simply one of the best chocolate desserts I’ve ever tasted…until now!
The sauce is boss, and an excellent flavor booster on the Cosmo pizza at Sambuca Restaurant in Houston. I was lucky to source the recipe. Bravo!