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!
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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 Seafood Mac N’ Cheese
Central Market wraps this recipe up with seafood of your choice, which means you can dress it up as much as you’d like!
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.
Pecan Grill’s Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
Fuego’s Chipotle Cream Corn
Take corn, heavy cream, chipotle & “other goof stuff,” mix it all together and you have Fuego’s famous Chipotle Cream Corn, shown here as an essential topping to the fan favorite Dr. Pepper Cowboy Taco. Dive in!
Killen’s BBQ Brisket Loaded Mac & Cheese
This Pearland barbecue favorite brings smoked gouda, bacon, and chopped brisket together in a game day meal worth cheering for!
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
Central Market’s Winter Squash Lasagna
Mary Martini, who runs Central Market’s fabulous Cooking School, showed me how to make this delicious dish. We used a butternut squash but you could use any winter squash variety.
Carmelo’s Baked Lasagna
Prepared with meat and béchamel sauce, served with broccoli mousse. As seen on KEYE-TV’s We are Austin.Buon appetito!
Camp Verde Banana Cream Pie
Homestyle banana cream pie – a favorite with the locals at Camp Verde General Store & Restaurant.
Booze Thyme Bread Pudding
Scrumptious holiday bread pudding made with Taste Elevated Booze Thyme Cherries! Be sure you add lots of whipped cream 😉
Bistrot du Gabriel’s Escargot Appetizer
Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches.
Badia a Coltibuono Risotto
This risotto at Badia a Coltibuono was one of my all time faves. Keep in mind, the pecorino in Tuscany is FRESH, not pasteurized, and therefore has much more flavor and texture.
Bacon Cookies
Bacon flavored sugar cookies served with a dark chocolate ganache! The yield for this scrumptious recipe is 18-20 cookies