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We love a fun, fresh Thanksgiving leftover idea. Here, we combine shredded turkey, pepper Jack cheese, roasted poblanos, charred scallions and cilantro in a crispy grilled tortilla.
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Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
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A local throwback favorite at an artsy and fun hotspot, Cafe J — The Canyon Chicken.
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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.
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This recipes is from our friends at El Chaparral, one of the Alamo City’s most loved Mexican restaurants.
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This is a delicious way to serve quail – filled with Boudro’s delicious stuffing.
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A stewed corn and vegetable potato salad from Executive Chef Danny Trace at Brennan’s of Houston. Many thanks Chef!
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Zesty pork chop tacos bathed in a spicy Salsa de Arbol from the folks at Tacodeli, topped off with chopped yellow onion and poblano peppers.
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These exceptional enchiladas were featured on Executive Chef Danny Trace’s NOLA-Style Mardi Gras Menu on Fat Tuesday! Plated with Walker’s fire roasted tomatillo salsa, Pepper Jack cheese and Mirliton pico de gallo.
