You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!
molasses
Central Market’s Coconut, Pecan and Flax Seed Granola with Dried Fruit
Give that granola an upgrade with coconut and pecans! This recipe for Coconut, Pecan and Flax Seed Granola with Dried Fruit from Central Market can be whipped up several days ahead of Mother’s Day.
Cured’s Sweet and Spicy Cabrito Sliders with Pickled Cucumber
A fabulous offering from Chef Steven McHugh for Fiesta! Cured’s cabrito sliders are tangy, zesty and ready to party!
Chicken Lollipops
Smoked n’ fried chicken drumsticks rolled in a Grand Marnier horseradish molasses from Street’s Fine Chicken in Dallas!
Bourbon-Glazed Barbecued Salmon
Executive Chef Gabe Cabrera house favorite at Salty’s at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!
Killen’s BBQ Baked Beans
Famous BBQ Baked Beans from Chef Ronnie Killen of Killen’s Barbecue! Made with shredded rib meat, brown sugar, molasses and your favorite BBQ sauce.
Southerleigh Deviled Eggs
Southerleigh makes a statement with their Deviled Eggs – topped with candied bacon jam!
Gingerbread Cookies
The cutest Gingerbread Cookies from my friends at Bakery Lorraine in San Antonio! Enjoy!
Biga on the Banks Sticky Toffee Pudding
This is THE signature dessert at Biga on the Banks. Chef Bruce Auden gave me the incredible recipe, which I understand was inspired by his mother.