Tackle Z’Tejas’ recipe for Miso Glazed Salmon, which is low in fat and high in protein. Salmon is packed with Omega-3 fatty acids and loaded with vitamins and minerals.
Salt & Pepper
Z’Tejas Miso Glazed Salmon
Central Market’s Sheet Pan Shrimp with Caramelized Citrus, Carrots, Onions & Broccolini
If you find some helping hands in your house, all you’ll need to do for this one is cut up vegetables and prepare the shrimp!
Jacala Mexican Restaurant Chile Relleno
This tasty chile relleno recipe comes from Jacala Mexican Restaurant in San Antonio and is local treasure! The secret is in the light and fluffy batter!
Harold’s Restaurant Crispy Duck Parts Appetizer
Sous vide, or “under vacuum” in French, means the food is vacuum-sealed in a plastic pouch and then placed in a water bath at a regulated temperature. The result is a fantastically tender meat that retains moisture on the inside and isn’t overcooked on the outside.
Signature’s Pan Seared Diver Scallops and Braised Fennel in Orange Broth
A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
CC’s Simple Potato Salad
Red skinned potato salad from Stanley’s Famous Pit Bar-B-Q is as simple as they come. Btw, this tempting pit stop in Tyler, Texas is one of the best barbecue joints IN THE WORLD!
La Fogata’s Guacamole Con Tequila
This is La Fogata’s secret recipe for their delicious guacamole con tequila! It’s made table side — don’t forget to ask for the tequila kick!
Pecan Grill’s Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
Texas Sweet Brown Shrimp
It’s shrimp season! Texas sweet brown shrimp recipe from Chef Shawn Cirkiel of Olive & June and restaurant in Austin, Texas. Click Here to watch the video of the dish being prepared by the chef himself.
Choclo Asado con Queso (Grilled White Corn)
This dish is a common sight when wandering the streets of Ecuador, and Chef David Guerrero shares his recipe with us! Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.
Roasted Cauliflower
Roasted cauliflower with marinated olives, sun-dried tomatoes, and red peppers, served with Harissa Tzatziki from Chefs Fernando Huerta and Allan Levine of Bistro Lancaster.
Prego’s Milky Macaroni & Cheese
Prego is a real gem in Rice Village…and much like the popular neighborhood trattorias of Italy! Indigenous ingredients come together in a splendid Béchamel Sauce you can make yourself – Bravo!