Print Recipe Wood-fired shrimp and grits You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course! Votes: 4 Rating: 4.75 You: Rate this recipe! Course Entrées Occasion Casual, Fall, Summer Servings MetricUS Imperial Ingredients Grits 2 cups stone ground grits2 cups […]
“Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.”
This salad is truly one in a melon! Our friends at Robard’s Steakhouse in The Woodlands shared this recipe for their Mediterranean Watermelon Salad with Feta and Sherry-Mint Vinaigrette, which tastes like summer on a plate!
Who says salads are all about the leaves? Beets are back, baby! This Roasted Beet Salad with Citrus & Tarragon Cashew Cream recipe from Austin-based Chad and Derek Sarno is from their new book, The Wicked Healthy Cookbook, featuring all plant-based recipes. We love this recipe particularly because several of the ingredients can be prepared ahead of time, making it a luxurious lunchtime option for the week.
Print Recipe Main Course Cooking School “We find comfort in food in the south and for the ultimate Southern specialty, you can’t go wrong with Shrimp & Grits. I’ve kicked it up a notch with chorizo cream and tomato-tarragon jam-a favorite menu item in our cooking school and I hope your family will love it […]
Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked “sous vide” meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin’ it all up!
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
Pulpo with Navy beans, Romesco sauce, Spanish chorizo, grapefruit and young onions.
Gather ’round for roasted beet and walnut dip with olive almond biscotti. A healthy dip to get the party going this fall! Enough for 6-8 people.