Print Recipe Goya Foods Beer-Roasted Mojo Pork with Potatoes and Carrots This mojo pork shoulder from Goya Foods is slow-roasted until meltingly tender, then finished at a higher temperature to crisp up the skin for an impressive crowd-pleasing dish that can be served for Sunday night dinner or weekend entertaining. Votes: 10 Rating: 3.8 You: […]
Print Recipe Liquor Lab Nashville’s Oh My Gourd! Votes: 0 Rating: 0 You: Rate this recipe! Course Cocktails Servings drink MetricUS Imperial Ingredients 1.5 ounces dark rum.75 ounce pumpkin syrup.5 ounce orange juice.25 ounce lemon juiceFor the rim garnish Pinch salt, cinnamon, sugar and chili. Course Cocktails Servings drink MetricUS Imperial Ingredients 1.5 ounces dark […]
Print Recipe Aperol Spritz Popsicles Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Servings MetricUS Imperial Ingredients 1/2 cup Aperol1/2 cup prosecco¼ cup lemon juice1/4 cup orange juiceorange slicesSugar Water 1/2cup water + 1/2 cup sugar Course Desserts Servings MetricUS Imperial Ingredients 1/2 cup Aperol1/2 cup prosecco¼ cup lemon juice1/4 cup orange juiceorange […]
This refreshing ceviche is perfect for your summer gatherings! We love this recipe from our friends at Broken Barrel in The Woodlands.
No question a few weeks of partying at Fiesta may leave some of us reaching for a few headache remedies! You’ll love this ‘hair of the dog’ called The Painkiller, with a little Irish Whiskey and a blend of fruity syrups. (Bonus points if you put it in a festive glass!)
A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
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!
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.
A very “beachy” recipe if you please! A seashell is pressed into the biscuit topping to remind you of the seashore, it’s quick to prepare which will get you out of the kitchen and onto the beach sooner, and its use of fresh juicy peaches is a sure signal that summer is upon us.
I’m partial to this dish because Blanca Aldaco of Aldaco’s Stone Oak named it after me! It’s refreshing, light and full of flavor – perfect for summer.
There’s not much razzle-dazzle to this dish — just plain good eatin’! Cooked quinoa and sweet potato chunks come together in a tangy Orange-Cashew Dressing, garnished with cilantro and radish from Jugo in Austin.
Cochinita Pibil is the traditional pork barbecue of the Yucatan Peninsula, where for centuries it has been cooked in pits lined with hot stones and banana leaves. The achiote-based rub, which imparts a rich, terra-cotta color and an earthy flavor, is equally good on seafood and chicken.
Wild caught – and ready in 10 minutes! You can’t beat this cedar smoked salmon from H-E-B’s Cooking Connection. Plus, diabetic friendly!
This is a wonderful, refreshing drink for our hot San Antonio summers… an interesting twist on an old favorite by a beloved San Antonio family.
Chef Johnny Hernandez’s Morenita is a refreshing cocktail with tamarindo, fresh orange juice, Herradura Reposado tequila, and Cointreau with a chile-tamarind rim – perfect for sipping poolside. You might recognize Hernandez from Top Chef season nine.