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 […]
extra virgin olive oil
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, […]
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 […]
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.
This green bean salad packs a punch full of fresh flavors! Charred green beans offer a contrasting taste against the tart marinated red onion and balsamic vinaigrette dressing and salty shaved Parmigiano-Reggiano.
You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.
This refreshing ceviche is perfect for your summer gatherings! We love this recipe from our friends at Broken Barrel in The Woodlands.
Just like our friend Chef Kiran Verma at Kiran’s in Houston who’s always smiling, this Green Salad with Honey Mustard Vinaigrette will put you in a good mood!
There’s nothing basic about this BLT from our friends at Sysco Foods. This Caprese BLT is built on naan bread for a tasty twist — here, the “B” in “BLT” stands for “Basil Pesto”! Caramelized onions, ribbons of zucchini, fresh mozzarella and vine-ripened tomatoes make this sandwich seriously satiating.