Thanks to our friends at Central Market for sharing the recipe for this perfect summer snack!
Formal
Osso Bucco Alla Cipriani
This osso bucco from THE Pat Mozersky, San Antonio Express-News columnist and member of Les Dames d'Escoffier, is an all-time favorite dish any time of year. The inspiration behind it was drawn from both Pat's cooking classes and the Cipriani version. Wait till you taste it!
Mango Mojito
This is by far one of the best mojitos you will EVER have. This marvelous concoction comes from The Spot in Galveston, TX.
The Park’s Caipirinha
This is the perfect simple cocktail to cool you off during pool parties and backyard BBQs. Made with Cachaça (the national spirit of Brazil), the recipe is from The Park in Austin, TX.
Pickled Dill Carrots
By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar-based, and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.
Pickled Peaches
By Caitlin Harris of Shepard’s Flock Canning Company! Yield is 6 pints.
Big shrimp with Armenian pesto from Les Dames d’Escoffier
Everyone needs a blockbuster way of preparing the iconic big shrimp, all rosey with tails still protruding, to star as an appetizer, to dress up soups and salads, or to just fill the entrée bill with high style. Here’s the way Los Angeles Dame Zov Karamardian – restaurateur, chef, and cookbook author – prepares them. […]
A ‘Whole Lotta’ Piña Colada
This twist on a classic Piña Colada from Gray Whale Gin is summer in a glass! Instead of the traditional rum, this version swaps in a floral gin which goes phenomenally well with coconut cream and pineapple.
Curtis Stone’s Whole-Wheat Buttermilk Pancakes with Strawberry-Maple Syrup
“One of my best memories is watching my mum flipping her perfect blueberry pancakes on the griddle as we lounged by the table reading the paper. For the freshest, fluffiest pancakes and waffles, prepare batters just before cooking. If the batter sits too long, it will start to ferment, giving these breakfast goodies a sour […]
Haven’s Wild Boar Chili
This signature dish from Haven sure is hearty – and available year-round! The lean cut allows for more intense flavors. The aromas take you back to an era of chuck wagons in old-time Texas…supremely meaty! Heat oil over medium heat in a large sauce pot. Add garlic and onions, sweat for 2-3 minutes until tender. […]
Troy Sidle’s Ruffino Elisir Magico Cocktail
The Ruffino Elisir Magico was created by famous mixologist Troy Sidle of NYC hotspot Pouring Ribbons. For Halloween, enjoy this mysterious Moscato cocktail ideal for some double bubble toil and trouble! Serve in a wine glass, or for a more theatrical touch, your cauldron of choice… Add Black Walnut Liqueur and bitters into a wine glass over […]
The Houstonian’s Chestnut Cake with Chocolate Glaze
Get a good look at this gluten-free dark chocolate chestnut cake before it’s all gone! This perfect holiday dessert comes from Pastry Chef Catherine Rodriguez of The Houstonian Hotel, Club & Spa. Preheat the oven to 300 degrees F (150C). Brush the pan with melted butter or spray and line with parchment. Method: […]
Easter Bunny Shaped Rolls
Fluffy Easter Bunny Rolls from our pal Nicole of momalwaysfindsout.com. Thanks for sharing girl! Enjoy everyone 🙂 Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer […]
Eleven XI’s Orange Scented Glazed Heirloom Carrots
A fab side dish for Easter! Orange Scented Glazed Heirloom Carrots from Chef Kevin Bryant of Eleven XI. Quickly blanch carrots until tender, approximately 5 minutes depending on size. In a saute pan on medium heat combine butter, brown sugar, orange zest & orange juice. Once ingredients have come to a boil add blanched carrots […]
Las Ramblas Spiced Pumpkin Crema
Housed inside the extravagant Hotel Contessa on the San Antonio River Walk, Las Ramblas is an homage to the city’s Spanish roots. This dish is representative of such…a toasty, smoky soup that goes down smooth and warms the soul! In a large mixing bowl combine pumpkin, parsnip, apples, and most of the shallots ( reserving […]