Talk about an ‘dynamic duo’ to the rescue this winter! Executive Chef Ojan Bagher of Sysco Houston has two different takes on Texas CAB Ribeye. Great tasting steaks that can turn a profit!
Start your New Year off with a most tender cut of beef, thanks to my friends at Zinc! Executive Chef Robbie Nowlin served this exact Grilled Ribeye Cap on New Year’s Eve in Zinc’s legendary Wine Cellar…
We tried to cover everything for fun in the Sun with BBQ, beer, burgers and more. Planning a midday Fiesta never looked so enticing! All your guilty pleasures are here…even a few you may not have thought of. And the ‘sauce’ top to it off? Tutorials from some of the best chefs in the business.
Goodtaste got hitched with two of the Lone Star State’s most accomplished chefs! Here, Chef Robert Del Grande cooks up one heck of a hearty rib eye, joined by his backyard steak sauce he makes from scratch — a recipe longtime collaborator Dean Fearing features in his popular new cookbook, the Texas Food Bible.
Let’s Rodeo, San Antonio! It’s that time of year again. While the grounds themselves provide a bounty of edible offerings, don’t be surprised to see many of the surrounding area eateries lassoing large crowds with similar hearty fare…
It was a glass of Brunello that changed my future forever! And, after spending one afternoon lounging at a wine maker’s home in Tuscany, a book I purchased by Kevin Zraly — my first foray into wine — that truly piqued my passion and has affected my lifelong outlook as an eager-to-learn, wine enthusiast.
Get a load of this: A flat iron charred Bison ribeye that comes straight from the source (Durham Ranch, Wyoming). It’s a marvelous meat that tastes similar to fine beef, with just a slightly sweeter and richer flavor.
Preparation for Steak: Remove shell from cooked lobster tails and slice tail meat into medallions about ¼ inch thick and reserve. Dredge ribeye steaks in flour and on both sides and shake off excess Place ribeye in between two sheets of plastic wrap and pound with a meat mallet until steak is about a half […]
The Cotton Gin Village really is one of the most delightful bed & breakfasts I know, and of course, the Cabernet Grill on these lush grounds is no exception! Ross Burtwell is the Executive Chef and he’s dished out some ambitious recipes in the past that are totally Texan, like this chicken fried pecan pie…
There is nothing quite as impressive as a delicious rib roast on a holiday table. Cooked on a high heat…and perfectly seared with a delicious crust…you will love this recipe from HEB Cooking Connection. Perfect with fresh veggies and a baked potato. Enjoy! Heat oven to 450°F. Coat roast with grapeseed oil. Mix Adams seasonings […]