A 30’s-era take on an American Classic…mac & cheese from Backstreet Café in H-town! This recipe requires making a Béchamel Sauce.
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Authentic Munchener Apfel Pfannkuchen
A recipe I’ve waited 15 years to get my hands on! Translated from an Old World cookbook and adapted at The Magnolia Pancake Haus.
1886 Chocolate Cake
This recipe dates back to the 1970’s, when the Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café & Bakery). The chocolate cake is a beloved confectionary – definitely a must-have for guests and diners.
Bud Royer’s Not My Mom’s Apple Pie
This is an AWESOME pie recipe for holiday time! From Bud “The Pieman” Royer. Made with delicious Granny Smith apples.
Water Grill’s Crab Benedict
The Dallas Water Grill’s scrumptious Crab Benedict features luscious jumbo lump blue crabmeat over poached organic eggs, plated with grilled asparagus, baby spinach and scratch-made Hollandaise. Brunch like you mean it!
Goat Cheese and Bell Pepper Omelet
Start your day with this quick and tasty goat cheese and bell pepper omelet! Customize it with your favorite fillings: garlic, salsa, sausage, spinach, artichokes, asparagus, shredded cheeses, bacon—whatever you like!
Main Course Cooking School Shrimp & Grits
“We find comfort in food in the south and for the ultimate Southern specialty, you can’t go wrong with Shrimp & Grits. I’ve kicked it up a notch with chorizo cream and tomato-tarragon jam-a favorite menu item in our cooking school and I hope your family will love it as much as we do.” Executive […]
Rainbow Lodge Crab Cakes
Jumbo Lump Crab Cakes from the historic Rainbow Lodge in H-Town, dressed with green onion, crispy bacon and a decadent Creole Mustard Butter Sauce!
Recipe Revival Crab Cakes
A canapé-sized twist on crab cakes made the old-fashioned way—with the focus on the crab. A barely there binder of egg-soaked breadcrumbs holds it all together. Make ahead and chill on baking sheets, then pan-fry just before serving. Taste of the South Trivia: Backfin is a flavorful blend of broken pieces of jumbo lump and special grade crabmeat.
Bistro Menil’s Blackberry Buttermilk Cake
This financiers-inspired cake from Chef Greg Martin of Bistro Menil in Houston is chock-full of fresh blackberries, topped with whipped cream. A tart, sweet seasonal treat!
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!
Mongers’ Baked Oysters
Baked Gulf Oysters with a magnificient homemade roux from Mongers Market + Kitchen.
The Houstonian’s Pecan Pie
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.
Mongers BBQ Shrimp
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.
Texas Burgers
The secret to crafting Texas-style burgers, like any great work of art, lies in the raw materials and how they come together. Begin with ground chuck with enough fat on it to keep it juicy while cooking (about 20% fat), and mold it into rounds by hand. Using your hands helps ensure the patties do not compress too much. Add a smear of classic yellow mustard to serve them in the style of Texas-based fast-food chain Whataburger.