This recipe comes to us from our friends at Boiler House Texas Grill and Wine Garden in San Antonio! You’ll love this hearty dish because it will keep you full and happy! Pass the red wine!
Parsley
Wagyu Tartare
Plan to split this starter that’s totally Texan! Make your own crostinis to scoop up this salty beef tartare from my friends with Delicious in Austin.
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
Avocado Toast with Smoked Trout
Spreadable summer goodness from SIMI Executive Chef Kolin Vazzoler. His avocado toast topped with smoked trout on a rustic baguette sliced, drizzled with fresh olive oil. A perfect pairing with the SIMI Sonoma County Chardonnay!
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.
Texas Sunshine Relish
Relish made with lavender infused agave and packed inside sliced toasted baguettes from the Hyatt Regency Hill Country Resort!
Charlie Bird Farro Salad
I discovered this salad at one of my current favorite NYC restaurants – a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
Littleneck Clam Pizza
A seasonal pizza offering with CLAMS courtesy of Batanga Houston.
Creamy Tater Tot Casserole
One of the most popular sides at the award winning It’s All Good BBQ in Spicewood, TX is the Tater Tot Casserole. We had to duplicate the goodness…enjoy!
Roasted Cauliflower
Roasted cauliflower with marinated olives, sun-dried tomatoes, and red peppers, served with Harissa Tzatziki from Chefs Fernando Huerta and Allan Levine of Bistro Lancaster.
Saint Arnold Crawfish Salad
Cold & creamy crawfish salad good on a fresh baked sub or all by itself! This recipe comes from the fine folks at Texas’ oldest brewery, Saint Arnold in Houston.
Fielding’s Pulpo (Octopus)
Pulpo with Navy beans, Romesco sauce, Spanish chorizo, grapefruit and young onions.
Barcelona Paella
Chef Juan Camero with Cent Onze in Barcelona not only showed me how to make his mother’s incredible Paella dish, he gave me the recipe! There are two secrets, he says, to really great Paella. Chef Juan Camero with Cent Onze in Barcelona not only showed me how to make his mother’s incredible Paella dish, […]