This recipe is courtesy of Ryan Witcher Executive Pastry Chef The Woodlands Resort.
Print Recipe Wood-fired shrimp and grits You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course! Votes: 1 Rating: 5 You: Rate this recipe! Course Entrées Occasion Casual, Fall, Summer Servings MetricUS Imperial Ingredients Grits 2 cups stone ground grits2 cups […]
Bourbon ice cream, Bourbon caramel…did we say Bourbon? This Bourbon Pecan Tart is from State of Grace in Houston is made with a rich Bourbon filling with a hint of orange zest and of course, some classic Texas pecans.
Paula’s Texas Spirits packs a punch with this hard cider punch! It infuses orange liqueur with bourbon and rye whiskey — enough to power nine ladies dancing!
Our friends at Toup’s Meatery in New Orleans shared the recipe for their Chicken Liver Mousse, featuring bourbon, cream cheese, and pink salt!
Print Recipe Zinc Bistro’s Bourbon Marinated Sirloin Skewers with Blue Cheese Fondue This sirloin skewer recipe will skew you toward two of fall’s favorite things: butternut squash and bourbon! This easy bourbon marinade takes a couple of minutes to prepare, then it’s grill time! Don’t even think about skipping the blue cheese fondue — it […]
Such a classic cocktail recipe. From Bohanan’s Prime Steaks and Seafood. As seen at the 2014 San Antonio Cocktail Conference!
Cheers to this superbly crafted wintertime favorite. From Bohanan’s Prime Steaks and Seafood. Ready in a pinch!
Find this famous Pecan Pie from longtime Pastry Chef Catherine Rodriguez at both Olivette and The Manor House on The Houstonian property! Made with a homemade buttery flaky crust, real maple syrup, bourbon and Texas pecans.
Blood oranges differ from their thick-skinned cousins, navel oranges, because they are less acidic in taste and have a richer, berry-like flavor. When pressed, blood oranges yield a tangy-sweet juice that pairs well with bourbon.
Roasted Gulf Oysters plated with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Executive Chef Gabe Cabrera house favorite at Salty’s at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!
Bourbon Milkpunch is enjoyed morning and night in New Orleans, where it originated, but most commonly at brunch. It can easily be whipped up before or after a meal and offers almost immediate gratification. Not to mention, it adds a beautiful color palette to any occasion.
Chef Antoine Ware at Harold’s Restaurant, Bar & Terrace shares his rich Chocolate Bourbon Pie with Eat My Pralines pecan pralines and vanilla ice cream. A dreamy creation from a fabulous chef!
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!