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Tag Archives | Fall 2011 Recipes

Smoked Cheddar Biscuits with Luscombe Farms Jalapeño Jelly and Ham

Photo by Kelly Yandell

Chef Robert Lyford, Patina Green Home and Market, McKinney

Makes 24 biscuits

Chef Robert Lyford’s smoked cheddar and ham biscuits are a regular sellout at Patina Green Home and Market. Patina Green stocks artisanal food products, like Leslie Luscombe’s award-winning jalapeño jellies and Veldhuizen Family Farm’s cheddars, alongside vintage furniture and home accessories.…

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Swine Blue Tacos

photos by Kelly Yandell

Jeana Johnson and Colleen O’Hare, Good 2 Go Taco, Dallas

6-8 servings

At a small shopping center in East Dallas, there’s a line out the door at Good 2 Go Taco. This gourmet taquería is the brainchild of Jeana Johnson (Stephan Pyles, Hibiscus) and Colleen O’Hare (York Street, Green Room) “We knew from being in fine dining that restaurants were only using the prime cuts and leaving the farmers with three-quarters of the animal,” said O’Hare.…

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Texas Chili Con Carne

photo by Kelly Yandell

Kelly Yandell from her blog, “The Meaning of Pie”

4-5 Servings

Chili, the official dish of Texas, has evolved over hundreds of years. A small group of Canary Islanders settled in San Antonio in the early 1700s bringing with them their spicy stews seasoned with cumin, garlic and chiles.…

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Texas Caviar

photo by Kelly Yandell

Kelly Yandell from her blog, “The Meaning of Pie”

8 servings

There are all kinds of names for (and varieties of) that local food we all call black-eyed peas. In fact, they are actually cowpeas, which are beans.…

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Chorizo-Stuffed Jalapeños


Lisa Fain from The Homesick Texan Cookbook

4 servings

We love our jalapeños in Texas and never miss a chance to eat them. When I was young, one of my favorite snacks was to hollow out a jalapeño and stuff it with cream cheese.…

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Blistered Tomatoes with Pickled Green Beans and Carrots


by Chef Tim Byres, SMOKE, Dallas

Though Southern-style barbecue and smoked meats are at the center of Chef Tim Byres’ menu, SMOKE also offers plenty of heritage-inspired vegetable dishes to satisfy the non-meat eater. This recipe is a warm mélange of blistered tomatoes, gingered carrots and pickled green beans seasoned with guajillo chiles.…

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Tres Salsas


by Chef Tim Byres, SMOKE, Dallas


The tomatillo has mildly tart, green fruit hidden beneath its papery sheath of leaves. It is the tangy foundation for many Mexican green sauces.

1 pound fresh tomatillos, skins removed and halved
½ yellow onion, quartered
2 jalapeños, stems and seeds removed
5 cloves garlic, peeled
2 cups water
1 teaspoon kosher salt
½ cup cilantro leaves

  1. In a saucepan, combine the tomatillos, onion, jalapeños, garlic and water.
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Grilled Black Drum Fish



by Chef Tim Byres, SMOKE, Dallas

8 servings

Black Drum is a Gulf fish that is generally considered bycatch. If you cannot find drum, any other firm white fish will do.

8 (5-ounce) portions of Black Drum, without skin
¼ cup olive oil
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

  1. If preparing a wood fire, begin 30 minutes before cooking time and allow it to burn down to hot coals.
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Infused Spirit

After straining out the fruit, you can sip infusions chilled and up, use as the base for a custom cocktail, or add sugar to the infusion to conjure up a cordial.

1 quart jar with lid
Flavoring agents such as 1-2 cups berries or chopped fruit, 1-2 chiles, 3-4 sprigs fresh herbs, dried spices or a combination
1 pint 80 proof spirits
½ cup sugar (optional)

Combine flavorings and alcohol in a clean quart jar.…

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A tasty, refreshing way to enjoy your infused vinegars.

Makes 8 servings

1 cup infused vinegar
½-1 cup sugar
Seltzer (or club soda)

In a small saucepan, warm vinegar and sugar, stirring to dissolve sugar. Remove from heat and cool to room temperature.…

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