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Archive | Entrees

Asparagus Flatbread

Flatbread with Sweet Pea Pesto & Asparagus

Makes 2 large flatbreads/8 pieces each

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
Sweet Pea Pesto (recipe follows)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix
Mint, Chives, and Parmesan curls

Make your flatbread dough.…

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Asparagus Frittata with Feta and Green Onions

This spring frittata features farm eggs, tender asparagus, tangy feta and fresh green onions. The perfect brunch for large groups—or halve the ingredients and use a smaller skillet for an intimate breakfast in bed.

Makes 6 to 8 servings

12 large eggs
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon fresh ground black pepper
3 tablespoons unsalted butter
2 cups thin asparagus, trimmed, cut into 1-inch pieces
2 green onions, trimmed and cut into ¼-inch pieces
4 ounces crumbled feta cheese

Preheat oven to 400°F.…

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Old Fashioned Tenderloin with Orange-Bourbon

Makes 6 to 8 servings

1 cup orange juice
1 cup Texas bourbon
1 cup soy sauce
1 cup brown sugar
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, smashed
2 sprigs rosemary plus more for garnish
½ small yellow onion
2½ to 3 pounds beef tenderloin
1 tablespoon butter
1tablespoon canola oil
Fresh ground pepper
Granulated garlic
Glaze (recipe follows)
Orange slices for garnish

For marinade, mix together orange juice, bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, garlic, rosemary and onion.…

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Christmas Chicken Fricassee

Photography by Ellise Pierce

Makes 6 servings

2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving

Put the olive oil in a stockpot over medium heat.…

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CIDER-MARINATED PORK CHOPS WITH APPLES, LEEKS AND THYME

Makes 2 servings

2 (1½-inch) center-cut, bone-in pork chops
Brine (recipe follows)
Salt and pepper
1 tablespoon canola oil
½ bottle (¾ cup) Outlaw Tea-Rex (or hard cider of your choice)
3 cloves of garlic, smashed
2 teaspoons thyme leaves plus a few sprigs for garnish
2 leeks, sliced into rounds and cleaned
1 small yellow onion, sliced
1 tablespoon flour
1 small Gala apple, cored and sliced
1 cup chicken stock
1 tablespoon chopped Italian parsley for garnish

Place the pork chops in the brine.…

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ZUCCHINI PANCAKES

Makes 20 small pancakes

3 cups grated zucchini
¼ teaspoon cumin seed
¼ teaspoon coriander seed
2 tablespoons finely chopped onion
1 tablespoon finely chopped jalapeño
½ cup grated melty cheese, such as cheddar or Monterey Jack
3 tablespoons flour
¼ teaspoon sea salt
1 egg, beaten
Oil, such as grapeseed, for the skillet
1 cup Greek-style yogurt
Juice of 1 lime
Chopped cilantro for serving

Put the zucchini in a colander and let drain for 15 minutes.…

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TARRAGON CHICKEN WITH FIGS AND GORGONZOLA

Makes 4 servings

2 cups buttermilk
1 teaspoon sea salt plus pepper to taste
3 or 4 sprigs fresh tarragon plus more for serving
A few dashes Tabasco
1 tablespoon honey
2 pounds chicken tenders
8 figs
Grapeseed oil for frying
Olive oil for drizzling on the figs
2 ounces Gorgonzola
4 ounces mixed greens
¼ of a head radicchio
Balsamic Vinaigrette (recipe follows)

Put the buttermilk, salt, pepper, tarragon, Tabasco and honey in a bowl and whisk to combine.…

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CHAKCHOUKA WITH ROASTED OKRA

No recipe better combines the pronouncements of “Chacun à son goût” (each to one’s own taste) and “Have no fear!” Originating in Tunisia, this colorful dish of onions, tomatoes and peppers seasoned with spices, topped with eggs, and, in this instance, okra, exemplifies the abundance of a Texas summer.…

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PIZZETTAS: EGGPLANT AND KALAMATA OLIVE, BABY SPINACH AND FONTINA


Photo by Ellise Pierce

Makes 4 pizzettas

1 eggplant, thinly sliced
4 tablespoons olive oil, plus more for serving
Sea salt and cracked pepper
4 half-cooked pizza crusts (recipe, click here)
Homemade Tomato Sauce (recipe, click here)
10 Kalamata olives
1/3 cup hand-torn mozzarella
1 cup grated Fontina cheese
2 small handfuls baby spinach
Arugula for serving

Preheat the oven to 425°F.…

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