recipes

 

 

  • Gluten-Free Jelly-Filled Donuts

  • Spaghetti Alle Cetarese

 

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By Course   :   By Meal   :   By Occasion

 

 

Beverages

Chef's Backyard Re-hydrating Lemonade

This refreshing lemonade comes from Chef John O'Larnic of Chef's Backyard in San Antonio. Chef John says he first made this concoction about a year ago for a cousin who fell in love with the recipe. Made with fresh lemons, cucumber and basil...among other rejuvenating ingredients!

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Cocktail

The "Come and Taste It!" Manhattan

This just in! Indulge in the big winner of “San Antonio’s Best Manhattan” competition for 2015. This fabulous cocktail was crafted by Luis Villegas of Costa Pacifica – his “Come and Taste It!” Manhattan – garnished with George Dickel infused cherry...

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Dessert

Blackbird Bakery's Jelly-Filled Donuts

These jelly-filled donuts from chef/founder Karen Morgan of Blackbird Bakery (in Austin) are plump, gooey and gluten-free! Fried dough filled so abundantly that the result explodes with flavor - literally! These guys are extra yummy, stuffed with pastry cream, store-bought lemon curd, or Nutella. Best served at room temperature when the donut's still a bit warm.

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Entree

Amalfi's Spaghetti Alle Cetarese

This is Amalfi's most popular pasta dish! This risorante in H-town was also just rated the #1 Best New Restaurant Houston by Modern Luxury Magazine (January 2015)! Thick spaghetti with colatura fish sauce, Manila clams, and lemon zest. A traditional dish from the Amalfi coast…

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Salad

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette Pastinakensalat

This dish stars parsnips, an easy-to-work-with alternative to beets or butternut squash in a winter salad. Typically used in soups and salads in Germany, the parsnips are roasted here, bringing out a natural sweetness that marries well with the pleasantly bitter frisée and the salty pumpernickel bread crumbs. The dressing incorporates Hefeweizen (malted-wheat beer), a little shout-out to German beer and its versatility in the kitchen.

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Sides

Mixed Lentils with Sweet Potatoes and Kale

Light, fresh and just what your body craves this New Year! Pereg Gourmet specializes in ancient grains and spices from around the world, and supplied us with this friendly side to try with dinner. Serve with pita bread or pair alongside some lean protein!

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Soup

Garbo's Clam Chowder

This recipe is for a large batch of Garbo's New England Clam Chowder (4 gallons). Garbo's is New England cuisine with an Austin twist! Authentic clam chowder from back East...

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Salad

Jack Allen's Kitchen Fancy Chicken Salad

Introducing Chef Jack Gilmore's Country Club Fancy Chicken Salad with grilled achiote chicken, figs, pears, spicy walnuts, crumbled bleu cheese and champagne vinaigrette!

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Entree

Blue Dahlia's Coq Au Vin Blanc

Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce. I have taken the liberty to embellish this recipe to make it a bit more user friendly.  Enjoy!

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Soup

Boudro's Duck & Sausage Gumbo

Famous duck & Andouille sausage gumbo that Boudro's has had on their menu for nearly 30 years! The key is in the Roux...

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Entree

Italian Boiled Dinner (Bollito Misto)

An Italian tradition for centuries during the holidays is a Bollito Misto – a very stunning combination of seasoned boiled meats served with some delicious sauces on the side. Economical and easy to prepare, the flavors are delicious and the dish is super easy to pair with your favorite glass of red wine.

I got the inspiration for this dish from Giada De Laurentiis and found a similar recipe on Martha Stewart’s site. I put together the best of both.

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Appetizer

Texas Spiced Pecans

A new friend of mine, a newcomer to Texas from Georgia, shared her delicious recipe for spiced pecans. Having owned a catering company called Palate Pleasers in the peach state, Geri Frye says these spicy nuts are a holiday favorite. Gotta love her southern hospitality, she actually changed the name of the recipe to Texas Spiced Pecans. Either way, I’m in!

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Sides

Tasted Elevated Booze Thyme Cherry Cranberry Sauce

The cherries are brined in a wonderful potion of brandy and amaretto, then cooked with a blend of aromatic spices. At the end of the cooking process, the fresh thyme is added. These are wonderful on pork, chicken and turkey and the juice can be transformed into a wonderful reduction sauce to serve along with these entrees.

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Entree

Roasted Duck with Taste Elevated Oranges

This is a simple and easy recipe, and much easier to prepare than Julia Child's Canard a l'orange (or roast duck in orange sauce). The most important item is searing the duck and roasting to a perfect medium rare. You will need a thick bottom pan that you can transfer to the oven. Other than that, just make sure you have any side dishes pre-prepared so your perfect duck doesn't have to wait for the supporting cast.

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Entree

Seared Gulf Shrimp with Parmesan Grit Croquette

Chef Ojan strikes again! Sysco Houston's Executive Chef delivers with a seared gulf shrimp in a Cajun seasoning and sautéed in a garlic butter spread. Plate and garnish with heated corn, peppers and green onions.

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Entree

Zinc's Calamari and Spanish Chorizo Pizza

Some of the best pizzas come from Zinc Bistro - this one is no exception! It's a new creation from Chef Manny....Calamari & Chorizo Pizza with manchego cheese sauce, fennel, and oven-roasted tomatoes!

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Dessert

Chef Hugo Ortega's Churros (Mexican Fritters)

Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet. For this recipe, we suggest using a household deep fryer for the best results. If unavailable, fill ¾ of a Dutch oven or pot with corn oil and attach a candy/deep fryer thermometer to the rim of the pot to control the oil temperature. Always use extreme caution when working with the hot oil! From Hugo Ortega’s Street Food of Mexico...

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Beverages

Chef Hugo Ortega's Mexican Hot Chocolate

Mexican Hot Chocolate from Hugo’s cookbook, Hugo Ortega’s Street Food of Mexico.  At Hugo's, they roast and grind cacao beans in-house to make their own chocolate! The best early morning breakfast on the streets is a nice hot cup of chocolate caliente with some churros, sweet tamales or fresh-baked sweet goods from a bakery. In this particular recipe, water and milk can be used interchangeably.  

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Beverages

Paul's Kitchen Hot Chocolate

This recipe was created by Paul's Kitchen' pastry chef Kelsey Hawkins. Use this delish chocolate syrup recipe to make a great hot chocolate or even a yummy chocolate milk!

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Appetizer

WingHouse’s Belt Bustin’ Nachos

Submitted for your approval on National Nacho Day! These belt bustin' nachos come from Ker's WingHouse...that's CEO and former Dallas Cowboy Crawford Ker! Serve with sides of sour cream, picante salsa, and guacamole.

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Dessert

Creamy Lemon Meringue Pie

Every holiday was a feast when my mother-in-law was alive. Helen was truly the glue that kept all the kids and their families connected. This lemon meringue pie recipe originally came from Helen's mother, so for those of you into math, this recipe is at least 50 years old and it is divine!

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Entree

Holiday Squash Casserole

I'll wager this will be your favorite holiday side--it is mine. The combination of the fresh squash, the onions and the cheese is delish, and the addition of the eggs makes this dish feel more like a soufflé. Truly one of my favorite holiday dishes.

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Dessert

Sawdust Pie

Back in the days when Luby's was a household word, Sawdust Pie was a must-do dessert...one of those last minute decisions you made as you neared that all important cash register that tallied your tray. I found this recipe in an old newspaper clipping and thought it had to be some sort of a Southern classic. If it's not, it should be. :)

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Sides

Fresh Bourbon Yams (Sweet Potatoes)

As I'm compiling these recipes from my mother-in-law's cookbook, her two sons are with me (one of those is my husband!). I asked them if they remembered this recipe and got a resounding 'YES'. They said that Helen, their mother, added the bourbon to their grandmother's recipe, who would have never considered such a thing. These are delish!

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Soup

Las Ramblas Spiced Pumpkin Crema

Housed inside the extravagant Hotel Contessa on the San Antonio River Walk, Las Ramblas is an homage to the city's Spanish roots. This dish is representative of such...a toasty, smoky soup that goes down smooth and warms the soul!

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Cocktail

Bohanan's Witch Hunt Cocktail

Just in time for Halloween! Here's a special cocktail for a limited time at Bohanan's...made with aged rum and  Liquore Strega (which means Witch in Italian). Enjoy!

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Dessert

Ninfa's Pumpkin Flan

From Chef Alex Padilla of the Original Ninfa's on Navigation. Makes 6 nine-ounce flans.

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Entree

Bacon Wrapped Prime Pork Roulade for Two

This was Recipe of the Week at Sysco Houston. Many thanks to Executive Chef Ojan Bagher! It features Butcher's Block Prime Pork and juicy sausage chorizo! Share with someone special tonight ;)

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Entree

Zinc Meatloaf

Zinc Bistro's famous meatloaf has arrived in style on Goodtaste.tv! Homestyle meatloaf just like Mom makes...

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Entree

The Guenther House's Chicken Pot Pie

Step back in time at The Guenther House - an award-winning restaurant in San Antonio, fully restored from a private home erected in 1860! This flaky Chicken Pot Pie recipe features their River Mill Brand Champagne Chicken Gravy Mix, and their Pioneer Brand Original Baking and Biscuit Mix.

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Dessert

Cinnamon Streusel Coffee Cake

The cinnamon and sugar hooks us every time...plus the higher the streusel is stacked, the better. Gluten-free and good to go in the morning!

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Salad

Zinc's Texas Chopped Salmon Salad

A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da! Watch it come together here...

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Beverages

Hanan’s Café Pumpkin Spice Latte

Hanan’s Café is a new coffee shoppe and eatery located in Cypress, Texas. Their menu reflects fresh local ingredients, combined with a premium Greenway Coffee Bar. Here's a seasonal fave...their pumpkin spice latte!

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Entree

Osso Buco Alla Cipriani

Osso Buco from THE Pat Mozersky, San Antonio Express-News columnist and member of Les Dames d'Escoffier. This probably my all-time favorite dish ANY time of year. The inspiration behind it was drawn from both Pat's cooking classes (decades ago) and the Cipriani version. It's pretty darn good!

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Entree

Risotto con Zucca Gialla e Zafferano (Autumn Risotto)

This savory recipe comes from Kathy Shearer, a member of Les Dames D'Escoffier (San Antonio chapter). It's a pumpkin risotto in simple terms - a favorite from the A Family Farm in Tuscany cookbook by Sarah Fioroni.

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Entree

Banger's Sausage House & Beer Garden Shakshuka

This is an Israeli vegetarian breakfast specialty! Spicy tomato and pepper stew with four eggs poached into it. The sauce is incredibly flavorful and very Mediterranean...reminds me of something you'd taste in Spain - with vibrant flavors of tomato, red bell pepper and paprika.

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