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 Sysco’s Certified Angus Beef Filet Mignon & Maine Saddleback Lobster Valentine’s Day is one of the biggest days for dining out! Make your restaurant stand-out from the rest and impress your customers on the day devoted to love with a Certified Angus Beef Filet Mignon & Maine Saddleback Lobster. This classic Surf and […]
Jumbo lump crab meat with fried green tomatoes, tartar sauce, and a delectable apple-jalapeño slaw courtesy of Monger’s Market + Kitchen in ATX!
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.
Check out this uber fresh redfish salad from Executive Chef Danny Trace at Brennan’s of Houston. Plated with Creole Spiced Pecans in a tangy Citrus Vinaigrette.
A delightful roasted lamb shoulder with prunes, served with ratatouille.
This oh-so-Austin salad is one of Trio’s most popular lunch items.
If you’re an avocado lover like me, you won’t be disappointed. This is a creamy and refreshing chicken salad made without mayo. It’s good on toast, or simply on a fork. Many thanks to Chef Julie Yoon for sharing the recipe!
Baked Gulf Oysters with a magnificient homemade roux from Mongers Market + Kitchen.
Zounds! A zesty flatbread with juicy Gulf shrimp, fire roasted tomatoes and a spicy ‘Diablo’ sauce. Perfect for sharing from my friends at Sysco Foods!
Chef Phillipe Valladares (Brasil) served this dish at Houston’s 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It’s a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
Paccheri All’anatra by Chef Giancarlo of Amalfi Ristorante Italiano & Bar.
This recipe comes from the Private Collection of Arcodoro! Risotto with fresh asparagus and Pecorino Cheese.
This dish from Chef Jordan C. Mackey is an homage to San Antonio’s Spanish roots…a toasty, smoky soup that goes down smooth and warms the soul!
That delicious coconut spicy sauce from Stone Werks, recreated by my friends at H-E-B Cooking Connection! We served ours over pan seared salmon, garnished with spring onions…