Head on BBQ Gulf shrimp tossed with tasso (ham) from my friends at Mongers Market + Kitchen in Austin! Served with a toasted baguette and charred lemon half.
Black Pepper
B-Daddy’s Jalapeño Creamed Corn
Decadently simple, this slow-cooker side will be one of my go-to favorites for football season. In fact, the folks at B-Daddy’s churn out SO much of this stuff…
Crawfish Remoulade Deviled Eggs
What a delicious way to devour deviled eggs! Ralph’s on the Park in New Orleans shared this irresistible recipe for crawfish deviled eggs crowned in caviar!
Roasted Gulf Oysters on the Half Shell
Roasted Gulf Oysters plated with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Mussels with Dijon & White Wine
Mouthwatering mussels drizzled in an awesome Dijon white wine sauce from my friends at Central Market. Garnished with parsley and served with warm baguettes.
Rotini with Spring Vegetables
Easy rotini with a spring vegetable medley from my friends at H-E-B.
5 Grain Veggie Burger Patty
A gluten free, vegan friendly alternative to your traditional hamburger made with black beans and a special five grain blend, topped with tangy GF barbecue sauce.
Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
Dewberry Hills Chicken
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
Brussels Sprouts with Pancetta
An awesome appetizer or savory side dish from Executive Chef David Skinner of Eculent. It’s the grainy mustard sauce that will win you over!
Cabernet Grill’s Venison Black Bean Chili
Who’s hungry?! This venison chili from Executive Chef Ross Burtwell of the Cabernet Grill is a hit in the Hill Country. Try these simple steps at home today, and watch how it comes together here…
Zinc’s Texas Chopped Salmon Salad
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
Rebelle’s Chargrilled Spanish Octopus
A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.
Smokey Black Eyed Peas
The name says it all. Uber smokey black eyed peas from my friends at PUNK’S! A super simple side on New Year’s Eve or better yet, year-round!
Robard’s Steakhouse Candied Bacon French Toast
What’s to say? Blue Cheese French Toast with candied bacon in a bourbon cherry sauce…oh my! Try this decadent dish as an appetizer or dessert. Many thanks to my friends at Robard’s Steakhouse at The Woodlands Resort & Conference Center for the recipe!