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 […]
This classic French spread is a super simple way to use leftover cheese. It all comes together in a snap.
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.
Print Recipe Sysco Central Texas’ Octopus Tacos with Chimichurri and Jicama Tortillas Votes: 0 Rating: 0 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 […]
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 […]
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.
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 […]
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 […]
This recipe is from Chef Roberto Crescini from Fresco! Cafe Italiano. He is click2houston’s Chef of the Month for March!
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 […]
Print Recipe BB Italia Kitchen & Bar’s Vodka Sauce Votes: 0 Rating: 0 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 […]
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.
This recipe and photo is courtesy of Chef Austin Simmons at TRIS.
Print Recipe Wood-fired shrimp and grits You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course! Votes: 4 Rating: 4.75 You: Rate this recipe! Course Entrées Occasion Casual, Fall, Summer Servings MetricUS Imperial Ingredients Grits 2 cups stone ground grits2 cups […]
“It’s hearty, zippy, and feel-good with Tex-Mex toppings that make my head spin in the best possible chili-loving way[…]