It’s hard to improve upon a classic Niçoise salad. The combination of juicy tomatoes, oil-packed tuna, haricots verts and briny olives is so simple, yet so fresh and delicious. Enter the Spring Niçoise, a crunchy, colorful and (almost) too-pretty-to-eat version of this iconic French salad that makes use of what is popping up in farmers markets right now.
Print Recipe Killen’s BBQ Warm Potato Salad Red bliss potatoes are kicked up with creole mustard and crispy bacon — a side dish stunner you can serve hot or cold! Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Tailgating Servings MetricUS Imperial Ingredients 3 pounds Red Bliss Potatoes washed and cubed1 […]
Fresh goat cheese, Texas peaches and mixed greens drizzled in Bulleit Bourbon Molasses Vinaigrette…but what REALLY sets this salad apart is the Tabasco Peanut Brittle.
Chef Danny Trace’s ‘Dirty’ Duck Chili is as hearty and homemade as they come! Chef Danny was the long time Executive Chef at Brennan’s of Houston. Stewed in a cast iron skillet and seasoned to taste with salt, pepper and cayenne.
This iconic recipe from Brennan’s comes just in time for crawfish season — a BIG DEAL in Houston! What a delight! And one dish I can’t get enough of…
A recent trip to Quebec begot an incredible recipe for pork belly with tarragon mustard, fava beans, green peas–all in a light pork jus. Compliments of the lovely folks at Chez Muffy!
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.
Call an audible on game day for these Crispy Duck Wings from Executive Chef Danny Trace of Brennan’s of Houston! Coated in a Crystal Hot Sauce Beurre Blanc with Five Pepper Jelly.
Feast on this famous BBQ Shrimp recipe from Chef Danny Trace of Brennan’s of Houston! Plated with goat cheese stone ground grits, marinated sweet peppers, mirlitons, toasted garlic and sun dried tomatoes.