recipes

 

 

  • Camellia Inn's Apple & Ham Breakfast Bread Pudding

  • BIRD Bakery Monster Cookies

  • The Republic Grille's Southern Pecan Pie

  • Czech Traditional Farmer's Cheese and Peach Kolaches

  • Sweet & Spicy Big Red Baby Back Ribs

 

browserecipes

By Course   :   By Meal   :   By Occasion

 

Appetizer

Chef Luca Della Casa's Spring Rolls

Here's a new alternative for preparing allergy friendly spring rolls, using something other than the traditional rice paper as the wrap. Chef Luca uses an amazing wrap that is made with coconut meat, coconut water and coconut oil. If you're not a fan of the light coconut flavor, you can try the Tumeric Coconut wrap (sold by Julian Bakery). If you or your child has a coconut allergy, we suggest using lettuce wraps.

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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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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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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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Sides

One Lucky Duck's Zucchini & Green Zebra Tomato Lasagne

We like the vibrant color and tart flavor of green zebra tomatoes, an heirloom variety, for this dish from One Lucky Duck. Use the best quality sun dried tomatoes you can find (but not the kind packed in olive oil as this is most often not cold pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish. With basil pistachio pesto, tomato sauce and lemon-pignoli nuts.

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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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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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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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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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Dessert

Nara Bacon Cookies

Bacon flavored sugar cookies served with a dark chocolate ganache! The yield for this scrumptious recipe is 18-20 cookies. 

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Salad

Skeeter's Asian Chicken Salad

From Skeeter's Mesquite Grill in Houston. Spring mix & romaine lettuce, green cabbage, cilantro, chives, almonds, mandarin oranges + chow min noodles. Tossed with grilled chicken in a sesame ginger vinaigrette.

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Salad

Skeeter's Lemon Kale Salad

From Skeeter's Mesquite Grill in Houston. Chopped curly leaf kale with avocado, cherry tomatoes, red onion, almond & feta. Tossed in olive oil & lemon juice.

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Salad

Skeeter's Farm Chicken Salad

From Skeeter's Mesquite Grill in Houston. Spring mix & romaine w/strawberries, walnuts, red onion + feta with sweet green dressing.

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Soup

La Hacienda de Los Barrios Menudo

This piping hot recipe comes from the Barrios Family of La Hacienda de Los Barrios. Try serving with finely chopped serrano chiles to garnish the menudo. Warm corn or flour tortillas are also a must! 

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Entree

Olivette Liberty Farms Duck

From Executive Chef Neal Cox of The Houstonian Hotel, Club and Spa. Plated with quince, dried apricot, arugula, braised duck, red quinoa, date sauce.

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Entree

Monterey Stuffed Chicken

Cheesy Monterey Chicken STUFFED with shrimp, chorizo, two kinds of cheese. Served on a bed of Sysco Imperial Spanish Rice and garnished with roasted jalapeño and chopped parsley. Watch this short video and learn how to prepare this dish today!

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