Eat your fill on Fat Tuesday! H-E-B Cooking Connections set us up with this ancho chile pulled pork, complete with roasted root veggies, and a delectable CHEESY chorizo grits.
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.
This came from a nice French bistro, Vaucluse, on NYC’s Upper East Side. I’ve made the recipe at home and it was very easy and quite delish! Grilled leeks with toasted almonds in a mustard seed vinaigrette.
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!
Tender Texas lamb with caramelized pumpkin and plenty of pomegranate seeds from Executive Chef Robbie Nowlin of Boudro’s/Zinc. A contender for Christmas Dinner no doubt!
Fresh figs and haricots verts from the Jordan garden are a big sign that fall has arrived! This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Chardonnay.