This deliciously refreshing Tuna Tartare has a lot of ingredients, but is super easy to prepare! Our favorite part is the delicious crema sauce!
Appetizers
Parma Crown Prosciutto di Parma Crostini with Mushroom
With a little fresh baked bread, you can make a crostini in a snap! This recipe for Prosciutto di Parma Crostini with mushroom includes a few simple steps, but can be prepared in about 30 minutes.
Parma Crown Truffled Grissini
These are deliciously simple to put together, using grissini, or long thin breadsticks that you can buy pre-made. A little white truffle oil goes a long way with buttery slices of Prosciutto di Parma.
Houston Dairy Maids Fennel & Lavender Marinated Castelvetrano Olives
Looking for a new spin on olives? Look no further than these Fennel and Lavender Marinated Castelvetrono Olives from the Houston Dairy Maids.
Toup’s Meatery Chicken Liver Mousse
Our friends at Toup’s Meatery in New Orleans shared the recipe for their Chicken Liver Mousse, featuring bourbon, cream cheese, and pink salt!
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.
DTB Nola Andouille Pâté
Pâté sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!
Baked Brie with Salted Caramel Apple and Pear Salad
Whoa, here’s a total blast from the past…I felt like I was eating a candy apple straight from the county fair! Now add warm, melted brie into the equation. This impressive appetizer is ready in mere minutes and is incredibly tasty! Plus by using Green Valley Ranch, you’re getting that fabulous caramel flavor with a […]
Barnlight Eatery Chicken Fried Shrimp
Our favorite recipe from the Barnlight Eatery in Frisco is the ultimate comfort food! Serve it with a delicious side of sauteed spinach and french onion pasta!
Tony Mandola’s Oysters Roquetfort
This recipe comes from Tony Mandola’s in Houston! Mr. and Mrs. Mandola have always been fond of Roquefort. This recipe is one of the classic recipes that have been around since the beginning of the family being in the restaurant business.
Central Market Pimento & Roasted Garlic Cheese Spread
Central Market’s version is great as a dip, but devilishly delicious on burgers and sandwiches. The roasted garlic gives it a stylish upgrade, one you’ll want to make a double batch for!
Pear & Pumpkin Tart
This Pear & Pumpkin Tart from the brand new INSTYLE Parties cookbook is easy to put together with a few puff pastry sheets and prepping the pumpkin ahead of time.
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.
Tookie’s Campechana Cocktail
Towering shrimp campechana layered with hand-mixed tri-pepper pico de gallo, avocado and tangy campechana sauce from Chef CJ with Tookie’s Seafood in Seabrook, Texas.
Barquettes of Belgian Endive and Taleggio
Launch your voyage with with these of endive “boats” or barquettes ladled with taleggio and ricotta cheese and wildflower honey [above]! This delicious recipe comes to us from the Consorzio Tutela Taleggio, which aims to protect and promote the production of food from Val Taleggio!