Here’s a fun starter idea: scallop sliders! This recipe from Tommy Bahama features a homemade chipotle aïoli, ‘Island slaw’ made with crispy wontons and even a fresh lime vinaigrette.
Kosher salt
Tommy Bahama’s Brown Butter Blondie with White Chocolate Mousse
This delicious blondie recipe features a brown butter mixture and white chocolate mousse whipped cream!
Try This Tender Pork Belly with a Luxurious Butterscotch Reduction
This slow roasted pork belly recipe from Goya Foods is absolutely heavenly served over a bed of warm manchego polenta with a buttery rich butterscotch reduction sauce.
Cranberry Pistachio Icebox Cookies
A simple sugar cookie studded with red cranberries and green pistachios, perfect for the holiday!
Granny Smith Apple & Butternut Squash Stuffing
This holiday side hits home in all the rights ways. Juicy apple, and sweet, nutty butternut squash make a great combo ;). From my expert dietitian, Rosalind Benner.
Pear & Pumpkin Tart
This Pear & Pumpkin Tart from the brand new INSTYLE Parties cookbook is easy to put together with a few puff pastry sheets and prepping the pumpkin ahead of time.
Sambuca’s Nori Seared Scallops with Black Mango Puree
Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night!
Giacomo’s Cibo e Vino Organic Apple Cider Vinaigrette
Italian cooking doesn’t get any simpler than sensational salads like the Insalata Naomi from Giacomo’s Cibo e Vino in Houston! They shared their recipe for an organic apple cider vinaigrette you can pair with bresaola [air dried salted beef], fresh arugula, shaved parmesan, and marinated mushrooms!
Munchener Apfel Pfannekuchen (Gluten Free Version!)
Beer/Ale Pairing: serve with a Vanilla Porter for a late brunch on the weekend or breakfast for dinner. Include a sharp cheddar cheese if desired with the Pfannekkuchen.
Pecan Grill’s Short Rib
Mouthwatering, fall-off-the-bone beef short rib from Executive Chef Doug Noxon with the Pecan Grill, inside the Overton Hotel in Lubbock. Talk about a picture perfect plate!
Killen’s BBQ’s Brisket Tacos
These brisket tacos are paired with roasted tomato salsa and fresh-made pico de gallo—a tailgate pleaser for sure! Toss the brisket in, and you're on your way to a victory!
Botika’s Short Rib Noodles
These sweet and spicy short rib noodles are a best-seller at Botika! Combining braised beef short ribs, egg noodles and edamame with a medley of Peruvian peppers from the Amazon.
Foxhole Culinary Tavern’s Salmon Ceviche Tostadas
Fresh, vibrant, coastal inspired tostadas with sliced Scottish salmon and a fruity twist from the guys at Foxhole Culinary Tavern! The simple prep includes fresh strawberries – something I’ve never had before in ceviche! Habanero sea salt gives it an extra kick.
Chef Hugo Ortega’s Churros (Mexican Fritters)
Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet. For this recipe, we suggest using a household deep fryer for the best results.
Cabernet Grill’s Savory Sweet Potato Spoon Bread
Here’s a tasty treat for your holiday table from Executive Chef Ross Burtwell of the Cabernet Grill. A sure hit at Thanksgiving!