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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Orange Sriracha-Glazed Chicken with Ancho-Citrus Relish
Recipe by Chef Cosme Alcantar, Blue Mesa Grill
From EDIBLE DALLAS & FORT WORTH: THE COOKBOOK
The Southwest meets the Far East in this citrus-rich dish from Executive Chef Cosme Alcantar. Glazed chicken breasts are topped with a chunky relish of sweet oranges flavored with mint, green onions and smoky ancho chili powder. At Blue Mesa Grill restaurants, the arrival of Texas citrus is celebrated with an annual Citrus Festival in February and March. For more information: bluemesagrill.com.
Serves 4
For Brining the Chicken
- ½ cup kosher salt or ¼ cup table salt
- ½ cup sugar
- 4 (6-ounce) skinless, boneless chicken breasts
For the Relish
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon ancho chili powder
- 8 orange segments, white pith removed, roughly chopped
- 3 green onions (white & part of green), thinly sliced
- 3 tablespoons chopped fresh mint
For the Glaze
- 1 cup orange marmalade
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha sauce
To Finish the Dish
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
Brine the Chicken
Fill a large container with 4 quarts water. Pour the salt and sugar into the water and stir until dissolved. Put the chicken breasts in the brine, cover, and refrigerate for 1 ½–2 hours.
Make the Relish
In a medium bowl, combine the lime juice, olive oil, chili powder, chopped orange, green onions and mint until the pieces of orange are evenly coated with juice, oil and seasonings. Cover and refrigerate.
Make the Glaze
Combine the marmalade, soy sauce, sesame oil, vinegar, and sriracha sauce to a rolling boil and continue to cook on high heat for 3 minutes. Remove from the heat and cool before using to baste the chicken.
Finish the Dish
Preheat the grill (or a grill pan) to medium-high. Remove the chicken from the brine and dry with a paper towel. Season with the salt and pepper; then grill until an instant-read thermometer inserted into the thickest part of each reads 165°F, 5–7 minutes per side. Brush with the glaze 5 minutes before the chicken is done. Glaze again on other side about a minute before removing from the grill. To serve, top each grilled breast with one-quarter of the relish.
Cosme Alcantar is Executive Chef at Blue Mesa Grill.
