Print Recipe Harrigan’s Bacon Wrapped Shrimp Votes: 5 Rating: 3.8 You: Rate this recipe! Course Appetizers Occasion Casual Servings servings MetricUS Imperial Ingredients Bacon Wrapped Shrimp 2 dozen shrimp peeled and deveined (size 16-20)8 ounces cream cheese2-3 Fresh Jalapeño8-10 pieces uncooked bacon Santa Fe Seasoning: 1/2 teaspoon dark chili powder1/2 teaspoon paprika1/2 teaspoon Garlic Powder1/2 […]
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Ritual’s Smoked Short Rib with Demi Glaze
Ritual, in Houston, serves a decadent smoked short rib that they have become famous for! If you’re looking to impress your friends with a delicious homecooked meal, look no further…
Pecan Grill’s Dry Rub
Print Recipe Pecan Grill’s Dry Rub Votes: 0 Rating: 0 You: Rate this recipe! Course Sauces Servings MetricUS Imperial Ingredients ¼ cup Ground Black Pepper1 Tablespoon white pepper1 teaspoon cayenne pepper2 Tablespoon thyme1 Tablespoon basil1 Tablespoon oregano3 Tablespoon Garlic Powder2 Tablespoon Onion Powder½ cup paprika3 Tablespoon salt Course Sauces Servings MetricUS Imperial Ingredients ¼ cup […]
Crispy Skin Slow Cooker Turkey (& Homemade Gravy)
Save time and money this Thanksgiving with this easy peasy Slow Cooker recipe created by Cafe Delites. I found this incredible slow-cooker on Amazon for less than $30 and ordered it the week before Thanksgiving […]
Signature’s Pan Seared Diver Scallops and Braised Fennel in Orange Broth
A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
Pecan Grill’s Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
Boudro’s Braised Lamb Shanks with Pappardelle Pasta
From Boudro’s Texas Bistro on San Antonio’s gorgeous River Walk – arguably the best restaurant in the city!
Bistrot du Gabriel’s Escargot Appetizer
Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches.
Chez Muffy’s Crispy Pork Belly
A recent trip to Quebec begot an incredible recipe for pork belly with tarragon mustard, fava beans, green peas–all in a light pork jus. Compliments of the lovely folks at Chez Muffy!
Cucumber Meets Thyme
Cucumber meets thyme in a refreshing summer cocktail, courtesy of Bar Manager Patrick Abalos at The Westin at The Woodlands. Made using the always delish Botanist Gin!
Bistro Menil Goat Cheese Provence
A very European take on a delicious goat cheese marinade made with extra virgin olive oil, fresh herbs and lemon from Chef Greg Martin of Bistro Menil.
Chuletón de Cerdo (Pork Chops)
Center cut pork chop drizzled with a Maker’s Mark demi glaze, served with mashed potatoes and asparagus.
Robard’s Steakhouse Candied Bacon French Toast
What’s to say? Blue Cheese French Toast with candied bacon in a bourbon cherry sauce…oh my! Try this decadent dish as an appetizer or dessert. Many thanks to my friends at Robard’s Steakhouse at The Woodlands Resort & Conference Center for the recipe!
Duck Confit with Truffle Cream Sauce
Paccheri All’anatra by Chef Giancarlo of Amalfi Ristorante Italiano & Bar.
Grilled Texas Rack of Lamb
Tender Texas lamb with caramelized pumpkin and plenty of pomegranate seeds from Executive Chef Robbie Nowlin of Boudro’s/Zinc. A contender for Christmas Dinner no doubt!
