Chef Danny Trace’s ‘Dirty’ Duck Chili is as hearty and homemade as they come! Chef Danny was the long time Executive Chef at Brennan’s of Houston. Stewed in a cast iron skillet and seasoned to taste with salt, pepper and cayenne.
bay leaves
Barlata’s Arros Negre
This authentic Catalan dish is made with black rice, squid, clams, sepia squid ink, mortar allioli and fish stock 17/22. Yield is 4.
Large Shrimp with Sherry Sous Vide
Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked “sous vide” meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin’ it all up!
Grilled Pulpo with Pimentón and Olives (Octopus)
Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays…
Spiced Pumpkin Crema
This dish from Chef Jordan C. Mackey is an homage to San Antonio’s Spanish roots…a toasty, smoky soup that goes down smooth and warms the soul!
Lidia’s Chicken with Olives and Pine Nuts
Lidia Bastianich actually prepared this dish in MY kitchen! This dish is so simple but so delicious. We paired it with the Bastianich Vespa Bianco, an it was a match made in heaven.
Grilled Brined Weekend Warrior Pork Chops
Let the good times roll with these Weekend Warrior Chops from Executive Chef Herlen Galvez of the Karbach Brewing Co. Plated with glazed peaches, corn succotash and a classic buttermilk mash potato.
Hunter’s Crispy Duck Wings
Call an audible on game day for these Crispy Duck Wings from Executive Chef Danny Trace of Brennan’s of Houston! Coated in a Crystal Hot Sauce Beurre Blanc with Five Pepper Jelly.
The Peached Tortilla BBQ Brisket Tacos
Southern dry rubbed brisket tacos topped with a creamy apple slaw and dressed in a smoky roasted peach BBQ sauce.
Fielding’s Pulpo (Octopus)
Pulpo with Navy beans, Romesco sauce, Spanish chorizo, grapefruit and young onions.