2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
View on Facebook

Stout-Braised Short Rib Nachos

from Game Day Grub for Locavores

Photo and recipe by Meredith Steele

These nachos aren’t your typical Tex-Mex fare, but rather elevated North Texas version using a local stout to braise the short ribs, giving them an exceptionally deep flavor. They then are layered onto tortilla chips with cheese and pickled onions, then topped with a tangy, barbecue-style sauce for an irresistible bite.

Makes 6 servings


2 pounds boneless short ribs, preferably local
2 tablespoons kosher salt
1 teaspoon ground black pepper
12 ounces Lakewood Brewing Co. Temptress Imperial Milk Stout
2 garlic cloves


1 small red onion, thinly sliced
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon kosher salt


⅓ cup apple cider
2 tablespoons stout braising liquid (from short ribs)
2 tablespoons ketchup
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon mustard powder
¼ teaspoon salt


1 (11-ounce) bag tortilla chips
Stout-Braised Short Ribs
8 ounces white cheddar cheese, shredded
½ avocado, diced
1 jalapeño, sliced
Pickled Onions
“Barbecue” Sauce
1 tablespoon chopped cilantro

Season short ribs with salt and pepper. In a large heavy-bottomed pot over high heat, place short ribs fat-side-down and sear until deeply browned, about 3 to 5 minutes. Flip and continue to sear until all sides are browned. Transfer ribs to a plate.

Pour stout into the pot. Using a wooden spoon, stir the stout while scraping any browned bits of short rib off the bottom of the pot. Return short ribs, along with garlic. Reduce heat to low, cover, and gently simmer for 3 hours, until the meat is tender and falling apart.

Reserve 2 tablespoons of the braising liquid for the “Barbecue” Sauce. Shred the short ribs into bite-sized pieces.

While the ribs are braising, place onions for Pickled Onions in a small jar or bowl. In a saucepan over medium heat, add the vinegar, sugar and salt. Stir until sugar and salt dissolve, then pour over onions. Allow onions to sit in the vinegar mixture for at least 3 hours.

To make the “Barbecue” Sauce, combine all ingredients in a small pot and simmer over medium heat for 5 minutes. Remove from heat.

Preheat oven to 375°F. Place 1 layer of tortilla chips, slightly overlapping, on a large baking sheet. Top with half of the shredded short ribs and half of the cheese. Repeat with the remaining chips, meat and cheese.

Bake for 8 to 10 minutes or until cheese is completely melted. Remove from oven and evenly top with avocado, jalapeños and pickled onion slices. Drizzle a few spoonfuls of sauce over the nachos, and garnish with cilantro. Serve immediately.

Short ribs, pickled onions and sauce can be made a day in advance and stored in the refrigerator.

+ posts

MEREDITH STEELE is a recipe developer, food writer, food photographer and author of, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.

Scroll to Top