Whip up this tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Let’s be honest—it’s straight comfort food!
Casual
Spicy Rosemary & Plum Pulled Pork
Eat your fill on Fat Tuesday! H-E-B Cooking Connections set us up with this ancho chile pulled pork, complete with roasted root veggies, and a delectable CHEESY chorizo grits.
Charlie Bird Farro Salad
I discovered this salad at one of my current favorite NYC restaurants – a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
Carmelo’s Seafood and Lemon Risotto
Carmelo was born in Taormina, Sicily and moved to Houston in 1978 with his wife Hilary and their eldest daughter Luisa. In 1985, they opened their first Carmelo’s Ristorante on Memorial Drive in Houston. Enjoy his luscious Lemon Risotto featuring Alaskan King Salmon and jumbo lump crab meat.
Aldaco’s La Bonita Margarita
El Mexicano Reposado 100% Agave Tequila, Cointreau, Grand Marnier, and lime juice make up this all-star marg from La Maestra herself, Blanca Aldaco. Handcrafted and fresh as can be!
Blueberry and Pear Spinach Salad
A great spinach salad anytime of year for lunch or dinner! Topped with a tangy Blueberry Balsamic Sauce.
Pom-Pom Citrus Salad
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
Orange Fennel Salad
Lay off the lettuce and switch things up for your next salad! This Orange Fennel Salad from Helen Greek Food and Wine has two kinds of orange, pomegranate seeds and even more goodness…
Red Quinoa Salad with Citrus and Pistachios
A red quinoa salad, highlighted by citrus and pistachios, a dish that is both gluten-free and vegan.
La Gloria’s Morenita Margarita
Chef Johnny Hernandez’s Morenita is a refreshing cocktail with tamarindo, fresh orange juice, Herradura Reposado tequila, and Cointreau with a chile-tamarind rim – perfect for sipping poolside. You might recognize Hernandez from Top Chef season nine.
Anchorita
Made with Ancho Reyes – a spicy/sweet ancho chile liqueur you must try. It adds a unique touch to this classic Milagro margarita! The Anchorita was created by Licorera Ancho Reyes and the CIA in Mexico and inspired from a 1920’s-era recipe.
Choclo Asado con Queso (Grilled White Corn)
This dish is a common sight when wandering the streets of Ecuador, and Chef David Guerrero shares his recipe with us! Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.
Ribs and Whiskey Cocktail
With a name like ‘Ribs and Whiskey,’ you know you’re in for an experience! This crafty, bourbon based cocktail from my friends at The County Line includes chocolate bitters and a blood orange puree. Yeehaw!
Whirly-Gig Cocktail
Build the Whirly-Gig from The County Line with Bulleit Rye, Laird’s Applejack, apple cider and simple syrup. Best enjoyed with a plate of puro Texas barbecue!
Old Smokey Cocktail
The Old Smokey is handcrafted with Texas Red River Rye, BBQ bitters, a flamed orange and pit-smoked ice. Delish during rodeo season! Compliments of The County Line.