Just in time for Halloween! Here’s a special cocktail for a limited time at Bohanan’s…made with aged rum and Liquore Strega (which means Witch in Italian). Enjoy! Shaken and served in a chilled Coupe Glass. Luxardo Maraschino Cherry dropped in coupe glass. Ingredients 1 1/2 oz. XX Aged Rum 1/2 oz. XX Liquore Strega 1/2 oz. XX Fresh Lime […]
Formal
Jordan Garden Fig Salad
Fresh figs and haricots verts from the Jordan garden are a big sign that fall has arrived! This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Chardonnay. To make the dressing, combine sherry vinegar, mustard, thyme, shallot, salt and pepper in a blender at medium speed. While blending, slowly drizzle 3⁄4 […]
Maker’s Summer Mint Cooler
Just add Maker’s Mark for a cool, crisp and tangy concoction that can make any time of the year feel like the delectable days of summer. Shake above with ice and strain into fresh ice in serving glass. Fill with soda or lemon-lime soda. Garnish with mint sprig and lemon wheel. Ingredients 2 parts XX Maker’s […]
BCN Lavender Gin & Tonic
The Botanist Gin, Fever-Tree Elderflower Tonic, Spanish Lavender, Rosemary & Lemon Build in glass. Preferably a stemmed round glass to appreciate the aromatics better. For Gin with Malva Flowers: Place malva flowers in bottom of an infusion jar. Add gin and cover bottle. Let infuse for 24 hours out of direct sunlight. Strain into fresh […]
Bailey’s Cookies & Cream Parfaits
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. These parfaits are the perfect weekend retreat! Find the FULL RECIPE at Homemade Hooplah. 🙂 Ingredients Oreos semi-sweet chocolate milk heavy whipping cream Baileys powdered sugar
Barn Door Creamy Garlic Dressing REDO
It’s the same creamy garlic dressing you know and love from The Bar Door, re-imagined with low far, plus NO cholesterol or sugar! Thanks to my friends at H-E-B Cooking Connection. In a small non stick skillet heated to medium, add 1 Tablespoon Rustico Olive oil and egg whites. Cook/ stir with a heat safe spatula until whites […]
Mr. B’s Bistro BBQ Shrimp
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce." Mr. B's serves the shrimp with heads and tails on—and always with a bib!
Sambuca’s Nori Seared Scallops with Black Mango Puree
Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night! Nori Seared Scallops Assembly: Get arugula salad ready by tossing arugula with olive oil and […]
Kata Robata’s Miso Eggplant with Garlic Sushi Rice
Master Sushi Chef Hori Manabu of Kata Robata stuns with this fried eggplant dish topped with a sweet miso sauce, sprinkled with sesame seeds and a Japanese chili powder. Simple ingredients, meticulously prepared. Fry off eggplant until it’s three quarters of the way done. Cut in half and add the red miso on the top, […]
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping! Prepare the rice and asparagus. Set aside but keep warm. For the Snapper: Rinse snapper under cold water, and pat dry. In a shallow bowl, coat fillets […]
Marais Bananas Foster Bread Pudding
Bread pudding is a famous dessert in the French Quarter of New Orleans. Marais adapts their recipe from Dickie Brennan’s steakhouse in New Orleans. Bread Pudding Slice French bread and dry in a 200 degrees F oven for 20 minutes. Combine remaining pudding ingredients in a large container and blend well with a hand mixer. […]
The Royal Chef’s Sticky Toffee Pudding with Clotted Cream
This recipe is provided courtesy of our friend, Darren McGrady, the former chef to Princess Diana and Queen Elizabeth II! For the Sauce Prepare the sauce first by adding all of the ingredients to a heavy bottomed pan. Stir over high heat until everything is combined. Bring to a boil and simmer for 4 minutes. […]
The Royal Chef’s Kale & Goat Cheese Mashed Potatoes
Place the potatoes in a large stockpot with and fill with water to cover. Salt well and bring to a boil. Cook potatoes for 15 to 20 minutes or until fork-tender. Heat ½ stick of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3 to 5 […]
The Royal Chef’s Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce
This recipe is from our friend, Darren McGrady, at The Royal Chef! This is one of Queen Elizabeth’s favorite dishes and it is simply divine! Make The Sauce Combine the wine and broth in a big saucepan. Stick each onion half with a clove and add it to the pot along with garlic, bay leaf, […]
Pan Seared Beef Filet Topped with Salsa Criolla Over Mushrooms Quinotto
Quinoa is so 2017 .. 2018 is all about quinotto! It’s made just like a mushroom risotto. Layered under a tender beef filet and topped with salsa criolla, this dish is simply magical! Season the beef with salt and pepper, cover and refrigerate until ready to cook. Mushroom Quinotto: In a saucepan, bring 5 cups […]