recipes

 

 

  • Banger's Shakshuka for Brunch!

  • Hot Joy's World Class Crab Fat Wings

  • Camellia Inn's Apple & Ham Breakfast Bread Pudding

 

browserecipes

By Course   :   By Meal   :   By Occasion

 

 

Beverages

Food & Wine's Cucumber-Lemonade Mocktail

What pretty presentation! This virgin drink comes equipt with a super-thin slice of cucumber pressed against the glass, which adds an artistic twist to this refreshing cocktail.

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Cocktail

Due Forni's The Drunken Gaucho

Here's a bourbon cocktail with an Italian twist from Due Forni...made especially for Bourbon Heritage Month in September! 

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Dessert

Apple Cider Caramels

It's Fall, Y'all! What better way to capture the season than through desserts using all the flavors of autumn? These Apple Cider Caramels are a great way to get a taste of apple cider and caramel in every bite. This is a great recipe from Amanda Jane (Seasonally Jane) to make with the whole family. Enjoy!

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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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Salad

Fall Harvest Beet Salad

A colorful combination of roasted baby red and golden beets from my friends at Sysco Central Texas!

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Sides

Homemade German Potato Salad ("Kartoffelsalat")

Our Goodtaste staff loves to cook. One of our producers, Monica Nino, shared her family recipe with us for German potato salad, or "Kartoffelsalat," in German. In Germany, the potato skins are left on the potatoes, so don't discard them. 

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Soup

Chef Luca Della Casa's Gazpacho

Chef Luca likes to prepare this classic Spanish dish that he learned in the years I lived in the Canary Islands; Gazpacho! His version is a little sweeter because he uses watermelon instead of cucumber. According to Luca, it's really important to have the tomatoes peeled and without seeds, and a seedless watermelon. It’s sweet and a little salty, smooth and nutritional. Enjoy it in a soup bowl or for the adults over ice with a shoot of vodka as a delicious summer drink.

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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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Entree

Chicken Fried Wings with Franks RedHot

I've known Chef Brian West for a long time. This talented chef, who has also been a popular instructor at the Culinary Institute of America's San Antonio campus, also has a passion for BBQ. His baby back ribs with a Caribbean twist are the stuff culinary legends are made of. I reached out to Brian for his favorite wings recipe-he did not disappoint! Enjoy :)

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Appetizer

Hot Joy's Crab Fat Wings

Twice Fried Chicken Wings from the #7 Best New Restaurant in America, according to Bon Appetit. Hot Joy is ON FIRE these days in the Alamo City. Enjoy these crab fat wings topped with peanuts and cilantro!

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Dessert

Freedmen's Smoked Banana Pudding

This is a fun take on a classic barbecue dessert from Executive Chef and Pitmaster Evan LeRoy. The fine folks at Freedmen's in ATX use the smoker in different ways and flavor as many things as they can with smoke. Sometimes not everything takes well to smoke, but this one has been a smashing success!

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Cocktail

Péché High West Double Rye Old Fashioned

Made with High West rye, lemon peel, JT bitters from Péché in Austin’s Warehouse District. It's the city's first absinthe bar where pre prohibition style cocktails are prominent! Enjoy!

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Cocktail

The Houstonian's Bourbon Float

This feisty float is NOT for the faint of heart. Get a good look at The Houstonian's incredible bourbon float, made with Knob Creek bourbon, homemade vanilla ice cream, luscious caramel sauce, bourbon vanilla cherries and a mound of candied bacon. Tall and tempting!

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Dessert

Nutella Bundt Cake

This beautiful hazelnut bundt cake comes from Jillian Bedell of fromaway.com. Thanks for sharing! This dessert is vegetarian and an incredible way to utilize the gooey goodness of Nutella.

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Dessert

Lemon Semifreddo with Summer Berries

Over the years I've come to realize what a gift a true friend really is. A few years ago, on my 50th b-day to be exact, an attractive woman and her husband came to our party. She introduced herself as a viewer of Goodtaste. We've been great friends ever since! As it turns out, Liz Shumpes is not only beautiful on the inside but she's also an incredible cook!

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Dessert

BIRD Bakery Monster Cookies

Baked on-site, from scratch each and every day with only the finest ingredients available, BIRD Bakery's special "Monster" cookies are a savory combination of sugar, peanut butter, chocolate chips and M&M cookies -- all rolled into one!

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Cocktail

Odd Duck's Summerthyme Cocktail

This cocktail from Odd Duck has a seasonal Texas influence. Made with Old tom gin, cucumber soda, dill, and thyme. Cheers to summer's end!

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Salad

California Kale and Kamut Chicken Salad

Light and healthy - that's what we like! Try this California Kale and Kamut Chicken Salad from my friends at Sysco. Dressed in a delectable lemon lime Caesar dressing.

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Dessert

The Republic Grille's Southern Pecan Pie

Eat up the history of The Woodlands at The Republic Grille...and perhaps a little pie while you're at it. Their Southern Pecan Pie has a flaky crust, and is made with dark & light karo syrup, vanilla bean and toasted pecans. Some traditions should never change!

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Entree

Sweet & Spicy Big Red Baby Back Ribs

You probably have a favorite rub whether it's in a jar (love Emeril's and Ricks Treaux avail at Groomers) or a mixture than comes from your spice drawer. I've made these ribs using a jar rub, and I've done them with my own concoction out of a spice drawer. Either way, these come out finger lickin' good!

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Dessert

Houston Texan Sugar Cookies

Scrumptious sugar cookies for those fighting Houston Texans this brand new football season! Many thanks to Vanessa O'Donnell and all of our friends at Ooh La La dessert boutique. The NFL officially kicks off the 2014-2015 season on Thursday, September 4th. Prepare accordingly!

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Entree

Jack Allen's Kitchen Redfish with Green Garlic-Citrus Mojo

This is a dish made for on the grill. With fish, keep it simple. The days of overdoing it with butter sauces are over! We like fresh grilled fish with a good acid like lime and other citrus...take advantage of what's in season. We'll put redfish on the grill skin-side down, season it and cover it, so it steams a little bit and gets smoky as well.

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Dessert

Drew's Pastry Place Tiramisu

Find this it for a mere $5 on his menu, or try your hand at this popular tiramisu from Drew's Pastry Place. Watch Drew demonstrate this recipe for Goodtaste here...

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Entree

The Nephew's Italian Meatballs & Spaghetti

This recipe for D'Amico's award-winning meatballs makes 40 meatballs about 3 oz each, and allows 2 per serving. It is recommend you make the Nephew’s Suga Sauce on the same day, with the quantities balancing out almost perfect for freezing part of it. See NOTES at bottom of this recipe.

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Entree

Central Market's Simple Roast Chicken

One of the most common -- and most delicious -- ways to prepare a whole chicken! Thanks to the team at Central Market for putting their BEST 'wing' forward for this crispy, tender entrée. 

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Entree

Katz's Deli Reuben

A regal reuben recipe from the world famous Katz's Deli and Bar -- originally established 1888 in Lower Manhattan! The sandwich comes from their location off of Westheimer in Houston. Grilled to sizzling perfection...

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Entree

Chef John Moeller's Grilled Lamb Chops

I was thrilled to receive this lamb chop recipe from Chef John Moeller -- former chef to THREE White House presidents (Clinton and both Bush's). This was the precise meal served at Television Correspondents Luncheon, January 20, 2004 with President George W. Bush! Grilled Lamb Chops, Jalapeno Mint Sauce, Artichokes, Braised Endive, Baby Carrots, and Potato-Chive Puree. It's best to marinate the lamb the day before to enhance the flavor of the meat. Bon Appétit!

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Entree

The Breakfast Klub's Wings & Waffle

Some of the best breakfast you'll find in Houston is at The Breakfast Klub in Midtown. Now you can savor the flavor of their signature Wings & Waffles at home! Wake up to happiness on your plate...

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Beverages

Lavender Mint Latte

A tame, truly stupendous concoction from Master Barista Giorgio Milos. 

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Entree

Chicken with Herbes de Provence

Herbes de Provence is an assortment of dried herbs said to reflect those most commonly used in southern France (basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme). Enjoy this straightforward recipe, courtesy of H-E-B Cooking Connection.

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Appetizer

Kiran's Naan

This recipe from Kiran Verma - the "godmother of Indian fine dining," and makes 24. You can also stuff the Naan with your favorite stuffing like onion, garlic, ground meat. Her favorite is Naan stuffed with Rosemary and Goat cheese. Yum! Enjoy :)

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Appetizer

Royal Sonesta Hotel Bacon Fat Popcorn

Curl up with a good flick or series and say hello to the downfall of your diet! BACON-FAT-Popcorn...oh my! This devilishly delicious snack comes from Chef Peter Läufer of the Royal Sonesta Hotel in Houston - thank you Peter!

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Cocktail

Boudro's Tangerine Dream

Also known as the Tanji-rine Dream ;). This drink pays homage to the ladies of the 70s and 80s penchant for sweet, fancy, crafted pink drinks. BTW, just for the record, I was still in high school in the '70s! :)

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Dessert

Fluff Bake Bar's Ginger Molasses Cookies

Soft, sugary spiced ginger molasses cookies you can bake at home. From Rebecca Masson, Owner and Pastry Chef of Fluff Bake Bar in Houston. Rebecca is affectionately known around town as 'The Sugar Fairy' and appeared as a contest on Bravo's Top Chef Just Desserts! These are good for anytime of year...

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Soup

Cured's Oyster Turnip Bisque

I've been a longtime fan of Chef Steven McHugh. His new restaurant in the Pearl, Cured, is a culinary gem for charcuterie, salumi and other hand-made, farm-to-table dishes. This oyster turnip bisque is sensational! I tried it on a recent lunch date and fell in love. Enjoy!

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Cocktail

Anchorita

Made with Ancho Reyes - a spicy/sweet ancho chile liqueur you must try. It adds a unique touch to this classic Milagro margarita! The Anchorita was created by Licorera Ancho Reyes and the CIA in Mexico and inspired from a 1920's-era recipe.

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Sides

Cold Black Bean Salad

You take a can of corn, a can of black beans, mix with Robert's Reserve Roasted Red Pepper & Onion Dip, toss in feta cheese and cilantro and vualá! You're ready to chow down thanks to H-E-B Cooking Connections.

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Appetizer

Easy Bacon Jam Dip

Made with one of my favorite products...Bacon Jam. Good on anything! Chef Anna of H-E-B Cooking Connections shows us how to create this addictive Bacon Jam Dip with cream cheese...

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Appetizer

New Orleans BBQ Shrimp

This super starter is super easy from H-E-B Cooking Connections. The BBQ mix is already prepared - toss with the shrimp and you're done!

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Appetizer

Slighty Guilty Turkey Queso

One incredible, fat-free queso dip from H-E-B Cooking Connections. Would you believe the entire jar of Cookwell used is only 200 calories?! Neither could we...

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Dessert

Chocolate, Peanut Butter and Port Milkshake

Wine milkshakes have become incredibly popular…the combinations are endless. The Tawny is typically sweet, and often served as a dessert wine. Paired with Reese’s, it finds a marvelous companion.

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