Print Recipe Clay Pit’s Chicken Vindaloo This hearty Indian dish from Clay Pit in Austin gets its flavor from a variety of colorful spices and peppers. Traditionally, it’s made with pork, but it can also be made with beef, mutton or chicken, like we do here. Votes: 0 Rating: 0 You: Rate this recipe! Course […]
garlic
Turkey Leg Hut’s Dirty Rice
Print Recipe Turkey Leg Hut’s Dirty Rice Dirty rice is a staple in Cajun country that’s been passed down through generations. Hailing from Southern Louisiana, dirty rice is made with white rice that gets its “dirty” appearance from the meat with which it’s cooked. Long ago, dirty rice was made with leftover organ meat (gizzards, […]
Broken Barrel’s PEI Mussels
Print Recipe Broken Barrel’s PEI Mussels Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers, Entrées Servings serving MetricUS Imperial Ingredients Mussles 1 quart Mussels raw, volume1 Tablespoon Onion diced½ teaspoon garlic minced2 oz Spanish chorizo1 cup coconut curry sauce1 sourdough bread sliceParsley to tastetoasted coconut to taste Coconut Curry Sauce (yield 3.5 pints) […]
Armadillo Palace’s Carne Discada
Print Recipe Armadillo Palace’s Carne Discada This carne discada from Armadillo Palace in Houston is loaded with flavor. The origins of this dish, popular in Northern Mexico, come from field-tilling discs on tractors. Those discs, shaped like Chinese woks, were repurposed as pans in which to cook. Discada usually consists of beef, peppers, onions, lime […]
Fromage Fort
This classic French spread is a super simple way to use leftover cheese. It all comes together in a snap.
Sysco Foodie’s Shakshuka Breakfast Pizza
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.
Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas
Print Recipe Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas Votes: 1 Rating: 2 You: Rate this recipe! Course Entrées, Sauces Occasion Casual, Fall, Spring, Summer Servings servings MetricUS Imperial Ingredients Octopus 1 octopus2 Oranges fresh2 Tablespoon ground oregano1 serrano pepper minced1/4 cup oil olive Chimichurri 1/4 cup Parsley1/2 cup cilantro2 clove garlic […]
Sysco Central Texas’ Shrimp Pasta
Print Recipe Sysco Central Texas’ Shrimp Pasta Shrimp is such a versatile protein. It’s mild in flavor and soaks up any seasoning or sauce it is immersed in. For a simple weeknight dinner, Chef Dustin Alexander at Sysco Central Texas, is sharing a recipe for a delicious Mediterranean Shrimp Pasta. Made with plump Blue Diamond […]
Sysco Central Texas’ Pistachio Crusted Snapper with Harissa Beurre Blanc
Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
Hugo’s Huachinango a la Veracruzana
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 […]
Esquire Tavern’s Green Pea Hummus
Print Recipe Esquire Tavern’s Green Pea Hummus Spring peas are sweet and bursting from the ground, so turn them into this bright green silky hummus. This recipe comes together in 10 minutes and it tastes so much better than any store-bought variety. Esquire Tavern in San Antonio serves theirs with a bright spread of pickled […]
Fresco! Cafe Italiano’s Fusilli With Artichoke Hearts & Sausage
This recipe is from Chef Roberto Crescini from Fresco! Cafe Italiano. He is click2houston’s Chef of the Month for March!
Cochon’s Grilled Oysters with Garlic-chile Butter
Print Recipe Cochon’s Grilled Oysters with Garlic-chile Butter Get the recipe for these Garlic-chile oysters from award-winning Cochon’s here! Votes: 0 Rating: 0 You: Rate this recipe! Occasion Formal Servings MetricUS Imperial Ingredients 1/2 lb butter (2 sticks)3 cloves garlicAnchovy FilletsZest of one lemonJuice of one lemon (about 2 tablespoons) 2 Tbsp Vietnamese garlic chile […]
BB Italia Kitchen & Bar’s Vodka Sauce
Print Recipe BB Italia Kitchen & Bar’s Vodka Sauce Votes: 1 Rating: 3 You: Rate this recipe! Course Entrées, Sauces Servings MetricUS Imperial Ingredients 1½ lb. Italian Crushed Tomato1 lb. yellow onion1 lb. Applewood Smoked Bacon Slab¼ cup garlic Chopped2 quarts heavy whipping cream1 Tbs Sea Salt Fine1 Tbs Coarse Black Pepper Ground2 Tbs red […]
Irma’s Enchiladas Mexicanas
You won’t find menus – or prices – at the iconic Irma’s Original, but you will find one feisty grandmother in the kitchen who’s cooking up some of the best Enchiladas Mexicana’s you’ll ever eat.
