If anyone can build an elegant dinner from just a few pantry staples, it’s Goya Foods! This week we transport you to Northern Spain with seared halibut over a simple piperade-style sauce of peppers […]
Our friend, Austin-based ‘Handmade Mama’ Mary Helen Leonard at Mary Makes Good, shares the recipe to her favorite indulgent meal, this luxurious Lemon Scampi with Gulf Shrimp and Roasted Broccoli.
These tasty Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms are from our friends at Goya Foods and the Culinary Institute of America. You’ll love them with fresh bolillo rolls or crusty French bread.
This is an amazingly fresh and sophisticated shareable plate from Chef Johnny Hernandez. It’s made with Leche de Tigre and Red Snapper and so refreshing when served with a white wine.
Savor the flavors of the sea with these new Tacos de Salmon from Chef Johnny Hernandez’ new restaurant, Villa Rica Mexican Restaurant in San Antonio. Make them with fresh guacamole, lime cabbage slaw and pico de gallo.
Print Recipe Garganelli Pasta with Prosciutto di Parma This garganelli pasta with prosciutto di parma will have your crew saying “Voglio di più!”– or “I want more!” in Italian! Our friends at Parma Crown, which provided this recipe, tell us prosciutto di parma can only be produced from the hind legs of specially selected heritage […]
Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
A prime example of Executive Chef Johnny Hernandez’ Tex meets Mex…gargantuan beef ribs served family style with house ground, homemade corn tortillas and colorful condiments so guests at Tejas can make their own customized tacos!
A fabulous offering from Chef Steven McHugh for Fiesta! Cured’s cabrito sliders are tangy, zesty and ready to party!
The talented Chef Hugo Ortega of Caracol in Houston shared this delicious recipe for scallops with a delightful poblano sauce.
This classic cold soup is made with basil leaves and fresh fruit from my friends at BCN Taste & Tradition. Watch our recent visit with Chef Luis Roger here.
Central Market’s annual Hatch Chile Fest is just around the corner! Their peppery enchilada “pie” is layered with shredded chicken and roasted Hatch green chiles together with a special Hatch Green Chile Enchilada Sauce and melted cheddar cheese.
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Cochinita Pibil is the traditional pork barbecue of the Yucatan Peninsula, where for centuries it has been cooked in pits lined with hot stones and banana leaves. The achiote-based rub, which imparts a rich, terra-cotta color and an earthy flavor, is equally good on seafood and chicken.
The jicama tortillas steal the show on these zesty chicken tacos from H-E-B Cooking Connection. Chef Adrian shows you how! The avocado sauce adds a few carbs to the taco, but not many! With or out without the salsa they’re still really good!