We all know that one of the best parts about Thanksgiving is diving into those leftovers the next day. If you’re still getting over your food coma […]
extra virgin olive oil
Print Recipe Calle Onze’s Ostiones Asados (Chargrilled Oysters) Calle Onze in Houston brings the flavors of Mexico City’s finest restaurants to each dish. This recipe for chargrilled oysters is extra tangy thanks to bone marrow butter and a fresh chimichurri sauce. The oysters are also served on a plate of smoldering hickory chips lit just […]
Print Recipe Helen Greek Food and Wine’s Pumpkin Moussaka Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings serving MetricUS Imperial Ingredients Vegetables 1 small baking pumpkinextra virgin olive oilKosher Salt and Black Pepper1 large celery root peeled and thinly sliced1 small spaghetti squash Meat Sauce 2 Tbsp. olive oil1 lb. Ground Beefkosher […]
Pumpkin purée is a phenomenal shortcut ingredient when you’re looking for a dose of fall in a flash. This beyond-easy soup comes together in 30 minutes, but it tastes like it’s been simmering on the stove for hours.
Have you ever had pizza for breakfast? We’re not talking about a leftover slice from the fridge, but a fresh pie topped with all of your breakfast favorites? This recipe from Chef Neil Doherty, Senior Director of Culinary Development in Sysco Houston, perfectly melds Middle Eastern and Italian flavors and tops it off with golden sunny-side-up eggs.
Fish-and-chips get a healthy makeover in this weeknight-friendly recipe! If you’re like me, then the thought of deep-frying fish in your kitchen seems like a smelly mess. In this version, the fish is baked on piles of thinly sliced potatoes and lemon until flaky and golden brown.
Print Recipe Hugo’s Huachinango a la Veracruzana Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 4-pound Red snapper scaled and gutted with fins clippedJuice of 2 limes1 teaspoon sea salt1/2 cup extra virgin olive oil6 cloves garlic chopped4 pounds roasted roma tomatoes peeled, chopped and seeded1/2 white onion finely sliced4 […]
Cooking en papillote is a no-fuss, simple way to cook fish that doesn’t make a mess out of your kitchen. In this recipe, we use cod, blood orange and fennel with salty olives and capers for an aromatic dish that will transport you right to the French coast.
Looking for an easy lunch to mix up at your desk? A jar salad is our weekly go-to because you can make it in advance and everything is neatly packed up and ready to eat.
When I’m looking to get dinner out in a hurry and I don’t want to fill the sink with dishes, a baking sheet is always where I turn. This humble piece of equipment is incredibly […]
This recipe is from Chef Roberto Crescini from Fresco! Cafe Italiano. He is click2houston’s Chef of the Month for March!
Print Recipe O’Brien’s Restaurant’s Chicken Piccata Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Formal Servings MetricUS Imperial Ingredients O’Brien’s Chicken Piccata 2 skinless and boneless chicken breasts, butterflied and then cut in half and poundedSea salt and freshly ground black pepper to tasteAll-purpose seasoned flour, for dredging6 Tablespoons unsalted butter5 […]
Print Recipe Executive Chef Dustin Teague’s Butternut Squash Cavatelli Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 3 Tbsp extra virgin olive oil1 small butternut squash cut into 1/2-inch pieces (2 cups) (roast at 375 with olive oil and season with salt and pepper for about 15 minutes until […]
Print Recipe Bakkhus Taverna’s Saganaki This flaming saganaki (read: fried cheese on fire) will have you shouting ‘Opa’! Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1/4 cup extra virgin olive oil1 1/2 inch slice of kefalograviera cheeseflour to coat cheese1 oz Brandyhalf lemontoasted pita breadOptional – top with grilled shrimp, […]
This is the ultimate lazy summer dinner. When cherry and sun gold tomatoes are bursting with flavor, slice them and let sit with olive oil and a touch of vinegar. The sweet juices seep out and make an incredible sauce. This is better the longer you can let it sit, but in a pinch you can marinate the tomatoes while you boil the water and cook the pasta. Toss the drained, hot pasta directly into the bowl with the tomatoes and the residual heat from the noodles will gently cook the tomatoes and garlic. This dish is bright, elegant and effortless.