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!
brown sugar
Killen’s BBQ Baked Beans
Famous BBQ Baked Beans from Chef Ronnie Killen of Killen’s Barbecue! Made with shredded rib meat, brown sugar, molasses and your favorite BBQ sauce.
Forthright’s Turkey Sandwich
Take your traditional turkey sandwich up a notch with sweet bacon jam. The sweet plus savory nature complements the meat perfectly. It adds an extra step, but it’s so worth it! From Chef Ashley Neave at Forthright Cafe in Downtown Austin.
Southerleigh Deviled Eggs
Southerleigh makes a statement with their Deviled Eggs – topped with candied bacon jam!
Pickled Cherry Tomatoes
I LOVE these incredible tomatoes! The longer they sit, the better they get! At least one night in the fridge before you eat them is best, although they’re good right away too. I learned how to make these when I took a Bistro Boot Camp at the CIA local campus.
Chocolate Bourbon Praline Pecan Pie
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!
Peanut Butter Sriracha Cookies
Sweet and spicy meet when Sriracha is added to Peanut Butter cookies from The Sugar Pixie. Must have additions include chocolate chips, or top with a Chocolate Hershey’s Kiss like a Peanut Butter Blossom.
Botika Beef Broccoli
A sweet and sour medley of thinly sliced flank steak, broccoli florets and Brussels sprouts from Chef Geronimo Lopez at Botika inside Historic Pearl Brewery in San Antonio. Served over white rice.
Yellowbird Vegan Chili
This might be the most delicious veggie chili you’ll ever consume! It’s especially great for the cold winter months — super rich and super spicy. Make this recipe on Sunday night to enjoy throughout the week or cut it in half to enjoy for one night.
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!
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!
Citrus Spiced Croissant French Toast
Talk about a game changer on Christmas morning! Feast on this INCREDIBLE Croissant French Toast with a salted crème brûlée sauce, decorated with fresh raspberries and pecan pieces. It’s so easy!
Peli Peli’s Carrot Ginger Soup
A crafty carrot ginger soup from Master Chef Paul Friedman made with pureed carrots, orange and ginger root, together with cream and a secret Peli Peli seasoning…
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!
512 Pecan Porter Chocolate Cake with a Salted Toffee Glaze
A decadent chocolate cake with scratch-made salted toffee glaze from Pastry Chef Dennis Van of Oasthouse Kitchen + Bar in Austin, TX.