They say all good things come to an end, but we’re still wishing for more episodes of season 5. We got to share 13 episodes of some of the best Texas has to offer and got a whopping 40 new recipes for you to eat along with us at home! Though we don’t play favorites, these are five that we couldn’t wait to make after the show.
Pinch Boil House’s Coconut Curry
In episode 5, San Antonio’s Pinch Boil House owner Andrew Ho told us he learned how to make this coconut curry on the streets of Saigon from a street vendor, but you won’t have to travel far to make it in your own home! It’s aromatic and has just the right amount of heat and is very versatile, working well with all types of seafood, chicken, and veggies.
Rosella at the Rand’s Concha French Toast
Rise and shine, because one of your favorite breakfasts is getting a Mexican makeover! Rosella at the Rand in San Antonio created this innovative Concha French Toast and we were lucky enough to snag the recipe from them on episode 7. Visit your local panaderia and pick up some fresh pan dulces, or Mexican sweet breads, for a Mexi-fied version with fresh berries, whipped cream and lemon curd.
Grape Juice’s Crackeroni
We got a chance to visit Grape Juice in Kerrville in episode 3. It’s a charming wine bistro in the Hill Country that prides itself on cooking up “things you know…with a twist” and this “Crack-eroni” and Cheese is no exception. This cheesy macaroni concoction is covered with a jalapeño coleslaw, sriracha-glazed quail, queso fresco and “Sri-ranchy,” an addictive sauce of sriracha-spiked housemade ranch.
Jonathan’s The Rub’s Broiled Chilean Sea Bass
This buttery Chilean sea bass from Jonathan’s The Rub in Houston featured in episode 5 is ultra-impressive yet surprisingly easy with only six ingredients. Bathed in butter and topped with freshly squeezed lemon and toasted Panko breadcrumbs, this dish is incredibly decadent.
Goya Foods Beer-Roasted Mojo Pork with Potatoes and Carrots
When winter rolls in, we break out all of our roast recipes! We were able to add Goya Foods Beer-Roasted Mojo Pork into the mix on episode 9. This recipe is surprisingly easy thanks to chef Fernando Desa walking us through how to make it step-by-step. The results? Ultra-tender and packed with flavor from the Goya rubs and spices, and one we’ll revisit over and over again.
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