This flaming saganaki (read: fried cheese on fire) will have you shouting ‘Opa’!
Brandy
DTB Nola Andouille Pâté
Pâté sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
Texas Creole Crawfish Enchilada
These exceptional enchiladas were featured on Executive Chef Danny Trace’s NOLA-Style Mardi Gras Menu on Fat Tuesday! Plated with Walker’s fire roasted tomatillo salsa, Pepper Jack cheese and Mirliton pico de gallo.
Wood Fired Eggnog
Chef Michael Sohocki of Restaurant Gwendolyn has revolutionized the classic recipe for eggnog by adding burning oak to everyone’s favorite holiday sip! Cheers!
Aldaco’s Pastel Tres Leches – the “IT” Three Milk Cake
Tres leches cake was first introduced to San Antonio in 1989, largely through the efforts of Blanca Aldaco. Since then, you can find it at numerous places across town, but Aldaco still serves the best to be had.
Butternut & brandy ravioli with sage butter
This is a variation of a recipe Emeril does. I experimented this weekend…added a few ingredients…and LOVED the result-so did my husband. This is a beautiful, elegant dish. I served mine with a rich chardonnay-divine!
Barcelona Paella
Chef Juan Camero with Cent Onze in Barcelona not only showed me how to make his mother’s incredible Paella dish, he gave me the recipe! There are two secrets, he says, to really great Paella. Chef Juan Camero with Cent Onze in Barcelona not only showed me how to make his mother’s incredible Paella dish, […]