As our friend Chef Jacques Fox at Artisans Restaurant says, “Foie gras is like butter on steroids!” We couldn’t agree more — this one of the most luxurious dishes we’ve ever tasted.
white wine
Cordúa’s Chicken Tortilla Soup
We love this brand new recipe for Chicken Tortilla Soup from Cordúa! Keep some extra tortilla strips handy for snacking while you cook!
Louisiana Crab & Brie Soup
How about this for a luxurious and lovely starter using Louisiana crabs? The Louisiana Crab and Brie soup is simple but absolutely sumptuous by the spoonful!
Goya Foods Tender Beef Filet & Quinotto with Salsa Criolla
Quinoa is so 2017 .. 2018 is all about quinotto! It’s made just like a rich mushroom risotto. It’s all layered under a tender beef filet and topped with salsa criolla –this dish is simply magical!
Hot Spiced Christmas Wine
Love mulled wine? The recipe above has “Twang” of tamarind along with both red and white wines!
Hotel Granduca’s Saffron-Ricotta Gnocchi
Go back in time to Old World Italy with Hotel Granduca’s Saffron-Ricotta Gnocchi! Ragu all Bolognese and Parmigiano Reggiano make for a luxurious dish you can make right at home!
Pecan Grill’s Short Rib
Mouthwatering, fall-off-the-bone beef short rib from Executive Chef Doug Noxon with the Pecan Grill, inside the Overton Hotel in Lubbock. Talk about a picture perfect plate!
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
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.
Boudro’s Stuffed, Grilled Quail
This is a delicious way to serve quail – filled with Boudro’s delicious stuffing.
Blue Dahlia’s Coq Au Vin Blanc
Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce.
5 Minute Mango Wine Sorbet
No matter how you pronounce it, you have 5 minutes to spare for this juicy sorbet. Made with real chunks of frozen mango and your favorite Moscato. 🙂
Rainbow Lodge Crab Cakes
Jumbo Lump Crab Cakes from the historic Rainbow Lodge in H-Town, dressed with green onion, crispy bacon and a decadent Creole Mustard Butter Sauce!
Texas Sweet Brown Shrimp
It’s shrimp season! Texas sweet brown shrimp recipe from Chef Shawn Cirkiel of Olive & June and restaurant in Austin, Texas. Click Here to watch the video of the dish being prepared by the chef himself.
Harold’s Crawfish Pasta
Fresh spaghetti from Chef Antoine Ware at Harold’s in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
Poblano Gouda Soup
Zesty, smoky Poblano Gouda Soup from Chef Rob Snow of Greenhouse Craft Food in Round Rock, TX.