recipes

 

 

  • Pineapple-Sake Sangria with Jalapeño

  • Spring Lamb Lollipops with Shirazi Salad

  • Salty Sow's Scotch Egg

  • Salad with Lemon Prosecco Vinaigrette

  • Loose Leaf Tea Banana Bread

 

browserecipes

By Course   :   By Meal   :   By Occasion

 

Appetizer

Salty Sow's Scotch Egg

These are a common picnic food in the UK. Try the Salty Sow's interpretation... ;)

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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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Sides

Wild Rice with Tea

This recipe is from the late, and sorely missed, Cordon Bleu-trained chef Nat Litt, of The House of Tea in Philadelphia. His daughter Jessica manages the shop which continues to offer fine gourmet teas and tea blends from around the world. When in the city of brotherly love, stop by at 720 South Fourth Street. :)

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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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Entree

The Mac Daddy Burger (Mac N Cheese!)

Now that's what I call a CHEESE burger! This Mac Daddy Burger from Sysco comes with breaded mac n cheese piled right on top of your beef patty.

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Salad

Wild Planet Mediterranean Tuna Salad

Sustainably sourced from the Pacific Northwest, Wild Planet’s award-winning tuna has no water or oil to drain. As healthy as it is delicious, Wild Planet’s tuna is replete with Omega-3’s, low in mercury and packed with nutritional benefits. A modern twist on a classic tuna salad.

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Entree

No Mayo Tuna Melt

We’re starting out with a Tuna Melt recipe that everyone can enjoy — with no mayonnaise! We got our idea from Rachael Ray. This sophisticated melt involves tuna, garlic, olives, fennel, and more. Things are kicked up a notch with the addition of extra-virgin olive oil and shredded Fontina!

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Entree

Asian Tuna Salad

Think you’ve mastered the tried-and-true tuna salad? Check out this recipe from Simply RecipesYour tuna salad formula just got a lot more sophisticated! This time, pick up some soba noodles, veggies, and sesame oil. Tuna tastes great warm or cold when paired with soba noodles. Enjoy!

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Appetizer

Tuna Stuffed Bell Peppers

A meatless dish starring canned tuna from Eating Bird Food. Enter: Tuna Stuffed Bell Peppers. There’s no time like the present to see how the salty tuna tastes when paired with bell peppers. The tuna is tossed with tomatoes, mushrooms, and olives, then mixed with cottage cheese! This gives it a tangy flavor that pairs perfectly with crunchy peppers.

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Sides

Chi'Lantro Kimchi Fries

The Original Kimchi Fries from the famous Chi'Lantro Food Truck in Austin contain a mount of crispy fries, topped with caramelized kimchi, cheddar + monterey jack, cilantro, onions, magic sauce, sriracha, and sesame seeds. A Korean-American fusion food we couldn't be more behind!

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Appetizer

Robard's Steakhouse Candied Bacon French Toast

What's to say? Blue Cheese French Toast with candied bacon in a bourbon cherry sauce...oh my! Try this decadent dish as an appetizer or dessert. Many thanks to my friends at Robard's Steakhouse at The Woodlands Resort & Conference Center for the recipe!

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Appetizer

Boudro's Roasted Duck Spring Rolls

Crispy fried confit of duck on a bed of mixed greens with ginger soy vinaigrette and apricot dipping sauce! A famous, longtime menu item from my friends at Boudro's/Zinc. Watch it come together here.

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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. From the cookbook >

 

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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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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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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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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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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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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