recipes

 

 

  • Pork Loin stuffed with TE Figs, Spinach and Goat Cheese

  • Sawdust Pie...a Southern Classic!

  • Roasted Pumpkin Chipotle Soup

  • Michael's Cookie Jar Classic Shortbread

  • Fresh Bourbon Yams (Sweet Potatoes)

 

browserecipes

By Course   :   By Meal   :   By Occasion

 

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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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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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

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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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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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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Soup

Brennan's Matagorda Bay Oyster Stew

During Fall, Executive Chef Danny Trace has an eye on oysters. All of Brennan's menus, including the bar menu, reflect the bounty. Yields 4 Quarts.

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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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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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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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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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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

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 sweet 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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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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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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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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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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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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