Whether you're spending Memorial Day at the lake or by the pool, enjoy the holiday even more with this spirited 'Raspado' - tequila-based with fresh raspberries and blueberries for a truly patriotic presentation.
Thanks to my friends at Central Market
for sharing! The perfect summer snack - chia seed pudding with fresh raspberries. ;)
This decadent latte from Mildfire Coffee Roasters comes with a small pat of butter and honey. It's not too sweet, and the butter adds a lovely richness. Fewer people are going for non-fat milk, in
favor of breve lattes. That's a latte made with half and half.
A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel
in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.
H-E-B Cooking Connection has their version of Killen's Barbecue
Baked Beans! Made with a Texas Moppin' Sauce (barbecue sauce), Hickory House All Purpose Rub, among other smoky sweet ingredients you can find at your local H-E-B. Heat in a caste iron skillet and top with whole jalapeños!
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.
Shake things up at the next family picnic or neighborhood BBQ with Colombian Ceviche
from H-E-B Cooking Connection. Made with a Colombian Salsa that's fresh, light and simple. Take a chip and chow down!
Head-on jumbo Gulf shrimp, cooked in spicy garlic
butter and beer, served with New Orleans French bread from The Cookhouse
in San Antonio.
A meatloaf sauce from Eastside Café
combining bacon and Shiner Bock. This isn’t your
mother’s meatloaf—the Shiner Bock bacon
tomato sauce will make you a believer in meatloaf again! An added bonus: the char on the meatloaf brings out the smokiness of
the bacon in the Shiner Bock tomato sauce.
Lancaster Bistro Warm Croissant Bread Pudding with Mulled Sultanas and Rum
Vanilla Bean Caramel Sauce
Here's the sauce that makes Chef Naylene's famous Ancho Chili Honey basted Quail so in demand. FYI this is Diamond H Quail - raised without hormones and antibiotics. Thanks to Mac & Ernie's in Tarplay, TX for sharing! Catch them on Episode 10 of our TV show!
Inspired by Mac & Ernie's Ancho Chili Honey Sauce, this is H-E-B Cooking Connection's version on bone in lamb chops. Chicken, quail, beef - this smoky sauce is good on almost any type of protein. Enjoy!
This recipe dates back to the 1970’s, when the
Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café &
Bakery). The chocolate cake is a beloved confectionary – definitely a must-have
for guests and diners.
BBQ expert Brian West of Smoke in San Antonio shares his Coffee Brisket Rub!
A recipe re-do from H-E-B Cooking Connection! Pecan Street Brewing's
Pecan Street Pecan Sweet Chicken, now gluten-free!
An easy way to liven up eggs for a quick breakfast or brunch! This tasty recipe is courtesy of Terra's Kitchen
Easy squash blossom quesadillas this spring, courtesy of The 99 Cent Chef
himself, Billy Vasquez.
These crispy squash blossoms from Marx Foods really shine! Filled with a creamy cheese filling, spiked with fresh orange zest and pine nuts, and finished with a light dusting of fennel pollen. This version of the filling has a
strong orange & nutty flavor with a very light goat cheese tang. Try dipping and frying all sorts of fresh
veggies for an exciting cornucopia of accompaniments.
Seasonal squash blossoms stuffed with garden fresh herbs (parsley, oregano or sage) and your favorite cheese. Thanks to Chef Billy Vasquez of The 99 Cent Chef
This refreshing take on the traditional Rueben is served with Block and Barrel kettle chips!
A recipe I've waited 15 years to get my hands on! Translated from an Old World cookbook and adapted at The Magnolia Pancake Haus
. Granny smith apples, zesty cinnamon and secret spices all combined to create a puffed pancake that is an authentic taste of Bavaria. Served with powdered sugar and European-style whipped cream.
serve with a Vanilla Porter for a late brunch on the weekend or breakfast for dinner. Include a sharp cheddar cheese if desired with the Pfannekkuchen.
So healthy, so delish! Spoon your cooked couscous over grilled peach slices and discover a whole new layer of flavor! From our friends at the Robert Rothschild Farm
Savor this incredible combo for summer fun in the Sun! Fresh pineapple spears wrapped in prosciutto courtesy of Cline Cellars
Saucy, spicy and sweet all in one! Get a real taste of Carolina BBQ with these burgers!
Delish 'Hawaiian' style mini burgers plated on sweet dinner rolls, complete with fresh pineapple slices. Enjoy!
It's the same creamy garlic dressing you know and love from The Bar Door, re-imagined with low far, plus NO cholesterol or sugar! Thanks to my friends at H-E-B Cooking Connection.
A Camp Verde
favorite, baked daily with spices, vegetables and a whole lot of love! Topped with their country-style ketchup.
The jicama tortillas steal the show on these zesty chicken tacos
from H-E-B Cooking Connection. Chef Adrian shows you how! The avocado sauce adds a few carbs to the taco, but not many! With or out without the salsa they’re still really good!
A terrific 'trifecta' of Tito's, Elderflower and Grapefruit.
The beauty of the recipe
besides its simplicity is that it is so customizable for different
tastes. Tweaking the amount of sugar or chilies makes it your own. Store in an airtight
container in the refrigerator for up to three days. The longer they
marinate in the vinegar, the softer and brinier they will become. Thanks to Chef Greg Martin at Bistro Menil. :)
A spring rice noodle salad with fresh vegetables and herbs. Delicious with grilled shrimp or steak from the folks at Dreaming Tree. :)
This oh-so-Austin salad is one of Trio's most
popular lunch items.
Courtesy of Chef Ben McPherson at Batanga
A tasty teaser of shrimp scampi, snapper ceviche and duck sausage sliders from Chef Vladimir Smirnov of Chef Smirnov Catering
This salad from Sage Hill Inn Above Onion Creek is arranged with carrot butter on the bottom of the
plate and a 6 minute egg placed on top. Then, add several garden greens plus dollops of pickled beets, pickled mustard seeds, croutons,
and shaved vegetables sprinkled about.
makes a statement with their Deviled Eggs- topped with candied bacon jam!