Print Recipe Calle Onze’s Ostiones Asados (Chargrilled Oysters) Calle Onze in Houston brings the flavors of Mexico City’s finest restaurants to each dish. This recipe for chargrilled oysters is extra tangy thanks to bone marrow butter and a fresh chimichurri sauce. The oysters are also served on a plate of smoldering hickory chips lit just […]
Print Recipe Rosella at the Rand’s Chicken Wings If you love chicken wings, you’ll love this version from Rosella at the Rand in San Antonio. Their version is extra juicy thanks to their special brine. These beauties are also baked before their fried. You’ll want to start 24 hours in advance. Believe me. It’s well […]
Print Recipe Pecan Grill’s Dry Rub Votes: 0 Rating: 0 You: Rate this recipe! Course Sauces Servings MetricUS Imperial Ingredients ¼ cup Ground Black Pepper1 Tablespoon white pepper1 teaspoon cayenne pepper2 Tablespoon thyme1 Tablespoon basil1 Tablespoon oregano3 Tablespoon Garlic Powder2 Tablespoon Onion Powder½ cup paprika3 Tablespoon salt Course Sauces Servings MetricUS Imperial Ingredients ¼ cup […]
Print Recipe Navajo Grill’s Spiced Red Snapper and Sesame Slaw This spiced red snapper from Navajo Grill in Fredericksburg is loaded with flavor. Red snapper has a sweet, nutty quality with a firm texture (and the skin is edible). It’s an excellent source of protein and heart-healthy omega-3 fatty acids. You can substitute other types […]
Print Recipe Primos Coffee Company Steak Rub Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 Tablespoon Primos dark roast espresso/fine grind2 teaspoons Coarse salt1 teaspoon coarse cracked pepper1 teaspoon brown sugar1/4 teaspoon Onion Powder1/4 teaspoon Garlic Powdercoriander, smoked paprika, cayenne optional or to taste Servings MetricUS Imperial Ingredients 1 Tablespoon […]
Print Recipe Sylvia’s Enchilada Kitchen’s Poblano Grits A cheesy sidekick to your Easter ham, these Poblano Grits are a southern staple kicked up by the Enchilada Queen at Sylvia’s Enchilada Kitchen. Sylvia serves hers wrapped up in a corn husk, but you can make them in ramekins or a baking dish. She says these grits […]
Texas Honey Ham in Austin sells whole baked hams with a crackly honey-glazed crust. Pick up a ham to go or dine in. My favorite dish? The hearty Hambone Soup. Seven varieties of beans […]
Try these over-the-top, cheesy, fried avocados from Picoso’s Mexican Kitchen in Lubbock. Before hitting the hot oil, they are coated in cheese and breadcrumbs, creating a crispy, gooey crust. Here, we stuff them with shredded chicken, but you can also top with grilled shrimp, sliced steak, or peppers and black beans for a vegetarian alternative.
Calling all cauliflower lovers! No doubt you’ve seen cauliflower in recent months all over menus — and we’re especially big fans of the Korean Fried Cauliflower made with spicy Gochujang and a Korean pepper sauce from Moxie’s in Houston.
These ravishing Redfish Tacos will make you feel like you’re enjoying dinner in Cabo! They’re made at Primero Cantina at La Cantera Resort and Spa in San Antonio.
This recipe from our friends at El Tiempo Cantina in Houston is one we’ve lusted after for years! Simple ingredients make these Pork Carnitas tacos so irresistible but it’s the ease of cooking that we think you’ll love the most.
Calling all crab lovers! This Crab Salad recipe from is just 10 ingredients, but it’s especially delicious when you serve it stuffed in a fresh avocado with Garlic-Chile Ranch dressing like Satellite does in Austin. You’ll love it with fresh mango and crumbled feta cheese.
Give that fried catfish a new spin with a crispy cracked rice crust!
These Pimento Cheese Fritters are the talk of the town in Houston! We snagged the recipe from our friend Chef Travis Lenig of Field and Tides in Houston’s Heights neighborhood.
This delicious recipe from Phyllis Good’s “Stock The Pot” cookbook is a perfect addition to your holiday feasts! It’s easy to prepare and even easier to cook!