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.
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.
Print Recipe Café J’s Canyon Chicken A local throwback favorite at an artsy and fun hotspot, Cafe J — The Canyon Chicken. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Fall Servings MetricUS Imperial Ingredients 1 cup heavy cream2 tsp Pureed Chipotle2/3 tsp Cumin2/3 tsp paprika3 T sundried tomatoes1/2 c Black […]
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.
This recipes is from our friends at El Chaparral, one of the Alamo City’s most loved Mexican restaurants.
This is a delicious way to serve quail – filled with Boudro’s delicious stuffing.
A stewed corn and vegetable potato salad from Executive Chef Danny Trace at Brennan’s of Houston. Many thanks Chef!
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.
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.