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 […]
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…
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 […]
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 […]
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.
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
From Boudro’s Texas Bistro on San Antonio’s gorgeous River Walk – arguably the best restaurant in the city!
Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches.
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 in a refreshing summer cocktail, courtesy of Bar Manager Patrick Abalos at The Westin at The Woodlands. Made using the always delish Botanist Gin!
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.
Center cut pork chop drizzled with a Maker’s Mark demi glaze, served with mashed potatoes and asparagus.
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!
Paccheri All’anatra by Chef Giancarlo of Amalfi Ristorante Italiano & Bar.
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!