Austin’s Café Blue in Bee Cave is well known for their fresh and delicious seafood, and they have provided the recipe for their top seller, Crab Stuffed Flounder! This east coast classic is served with a delicious sauce filled with wine, butter, lemon, and fresh herbs. This decadent dish is sure to be a crowd-pleaser!
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Sysco’s Pistachio-Crusted Snapper with Harissa Beurre Blanc
Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
Dessert Gallery Everyone’s Favorite Mousse Cake
Berry and Thyme Cobbler
Two-Ingredient Icebox Cake
Cookies and cream: you may know it as an ice cream flavor, but the place they shine — the place they belong — is in an icebox cake.
Leftover Crawfish, Corn & Potato Soup
Here’s a creative way to use up your leftovers from your crawish boil! This Crawfish, Corn & Potato Soup was made for those cooler spring days where enjoying crawfish season indoors with a glass of wine just feels right. Get the recipe here.
Houstonian Chocolate Éclairs
Delicious éclairs from the pastry kitchen at the fabulous Houstonian Hotel, Club & Spa. If you don’t want to try your hand at this recipe, you can always leave it to the professionals and pick some up as well! Enjoy!
Killen’s Creamed Corn
Classic creamed corn courtesy of THE Ronnie Killen of Killen’s Steakhouse! An irresistible side dish just about any time of year, especially during the holidays!
Peli Peli’s Carrot Ginger Soup
A crafty carrot ginger soup from Master Chef Paul Friedman made with pureed carrots, orange and ginger root, together with cream and a secret Peli Peli seasoning…
Cafe Josie Sea Scallops
Grilled scallops with blue corn puree and achiote sop, plated with grilled summer vegetables from Chef Todd Havers at Cafe Josie.