Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce.
heavy cream
Main Course Cooking School Shrimp & Grits
“We find comfort in food in the south and for the ultimate Southern specialty, you can’t go wrong with Shrimp & Grits. I’ve kicked it up a notch with chorizo cream and tomato-tarragon jam-a favorite menu item in our cooking school and I hope your family will love it as much as we do.” Executive […]
Rainbow Lodge Crab Cakes
Jumbo Lump Crab Cakes from the historic Rainbow Lodge in H-Town, dressed with green onion, crispy bacon and a decadent Creole Mustard Butter Sauce!
Maine Crab Cakes with Lime Aïoli
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. The lime aïoli adds a tangy, refreshing flavor from my friends at Coastal Living!
B-Daddy’s Jalapeño Creamed Corn
Decadently simple, this slow-cooker side will be one of my go-to favorites for football season. In fact, the folks at B-Daddy’s churn out SO much of this stuff…
Mussels with Dijon & White Wine
Mouthwatering mussels drizzled in an awesome Dijon white wine sauce from my friends at Central Market. Garnished with parsley and served with warm baguettes.
Blueberry Fool
A simple spring/summer dessert, based on a traditional English fruit and cream “fool”. Thanks to Liz the Chef for sharing!
Blackened Redfish with Pepper Jack Corn
The use of Pepper Jack instead of cream cheese skyrockets the ‘delish’ factor on this Pepper Jack Creamed Corn! Served here with grilled redfish in a zesty Cajun seasoning from my friends at Sysco.
Vanilla Bean Crème Brülée Easter Eggs
Make Easter Sunday extra special with these insanely good Vanilla Bean Crème Brülée Easter Eggs from The Driskill’s Executive Pastry Chef Tony Sansalone. Made with Grand Marnier.
Strawberry Chipotle Ice Cream
Strawberry ice cream with a Texas twist! Enjoy the homemade Strawberry Chipotle Sauce it comes along with.
Searsucker’s Pimento Queso
Scrumptious pimento cheese dip with a kick from Executive Chef Tommy Simpson at Searsucker Austin.
Harold’s Crawfish Pasta
Fresh spaghetti from Chef Antoine Ware at Harold’s in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
Carmelo’s Seafood and Lemon Risotto
Carmelo was born in Taormina, Sicily and moved to Houston in 1978 with his wife Hilary and their eldest daughter Luisa. In 1985, they opened their first Carmelo’s Ristorante on Memorial Drive in Houston. Enjoy his luscious Lemon Risotto featuring Alaskan King Salmon and jumbo lump crab meat.
Tito’s Chocolate Cream Pie
In the Deep South at the turn of the century, vinegar was added to pie crusts to get that unmistakably flakey finish. As time passed, spirits became a popular substitute because of the flavor it would impart, and because the alcohol would burn off during the baking process. This gluten-free chocolate cream pie is an homage to this tradition.
Chocolate Cookie Ice Box Pie
The title says it all..! This chocolate ice box pie is every bit as scrumptious as it sounds. See how it all comes together for your next bash, including that splash of Jack Daniels…