Traditional shrimp ceviche is made by “cooking” raw shrimp in the acid of citrus juice, like lime or grapefruit. In this coastal take on the classic recipe, the shrimp are instead gently cooked in boiling water and cooled before bathing in a creamy marinade of coconut milk. The result: a recipe so easy and […]
jalapeño peppers
Treebeards’ Jalapeño Cornbread
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it a kick. Adjust the amount of jalapeño peppers to accommodate your individual taste.
Goya’s White Turkey Chili with Hominy
With cooler temperatures slowly creeping in, it’s time to start thinking about making a BIG pot of chili […]
Boudro’s Black Bean Griddle Cakes
Vegan, gluten-free and fresh from Chef Manny at Boudro’s on the San Antonio River Walk. This exotic offering can work both as an entrée or an appetizer.
Hugo’s Red Snapper Ceviche (Ceviche De Huachinango)
Freshly caught snapper from the port of Veracruz – included in Hugo Ortega’s Street Food of Mexico. This recipe is among Hugo’s most favorites.
Short Rib Chili
The signature Short Rib Chili from Chef/Owner Phillip Brown of Vince Young Steakhouse in Austin, TX! Served with house made cornbread and brown sugar honey butter.