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Tag Archives | Spring 2009 Recipes

Steak au Poivre

By Executive Chef John Tesar

Serves 6


2 8 oz. Filets, each 1 1/2 inches thick
2 cups beef stock
1 teaspoon butter
¼ cup cognac
¼ teaspoon black peppercorns, cracked
¼ cup heavy cream
Kosher salt and coarse black pepper


Bring the steaks to room temperature.…

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Deborah’s Herb Crusted Chevre Medallions

This simple recipe can be used as an appetizer or to top a salad. These chevre rounds also complement roasted chicken or steak.


1 round goat cheese (about 4 oz)
Fresh herbs to taste—rosemary, lavender, thyme, and chives
Citrus zest—lemon, orange, or lime
Extra virgin olive oil

Preheat oven to 350°F.…

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Goat Cheese and Spinach Chicken Roulades

4 boneless, skinless chicken breasts
8 ounces Deborah’s Farmstead chevre
2 ounces cream cheese
1/2 lb fresh baby spinach
3 cloves garlic, minced
4 T shallot, chopped
3 T unsalted butter
Butcher string and/or toothpicks

Pat chicken dry and pound it out one at a time in between a piece of plastic wrap until 3/8” thick.…

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Michael’s Easy Breezy Minty Frozen Mojitos


This one we had to try ourselves. Six official edible Dallas & Fort Worth taste testers spent a Sunday afternoon trying out Texas rum, served in Michael’s Easy Breezy Minty Frozen Mojitos.

Treaty Oak Platinum Rum hails from Austin, Texas. Railean White Rum is distilled and bottled in the Galveston, Texas area.…

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Uplifting Herbal Spring Tea

1 gallon of apple juice
1 cup of pineapple juice
Handful of pineapple sage
Apple mint
Lemon balm
Pinch of Mexican mint marigold
Hint of lavender
2 to 3 Lemon grass leaves

Bring juices to a boil remove from heat, add herbs and steep for 20 minutes.…

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