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Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce
Serves 4
Created on 19 August 2015
Tuna Confit
This recipe does canned tuna one better. Slowly poached in oil, the fish turns silky and tender. Serve dressed as a traditional tuna salad or toss with capers, parsley, minced shallots and a squeeze of ...
Created on 08 April 2015
Mercurial March in a Bowl
To accompany March’s bipolar personality, here’s a soup to serve either hot or cold. A Portuguese fisherman’s wife in Morro Bay—a fishing community along the central California coast—shared this recipe ...
Created on 09 February 2015
Don’s Sunday Seafood Risotto
A seafood risotto inspired by one of Don’s yearly visits to his beloved Italy- a dish themed by the colors of the Italian flag—white rice, red tomatoes, green spinach.
Created on 09 February 2015
Braised Duck Legs with Onions and Carrots
Serves 4 You can also cook duck legs in homemade sauerkraut. Just add the sauerkraut in place of the carrots and onions. When you brown the duck legs they will throw off a few tablespoons of fat. Use ...
Created on 31 December 2014
Fried Chicken Hearts with Potato Puree
Courtesy of Janelle Reynolds Optional sauces to accompany this dish: Cream gravy Chimichurri Parsley pesto ...
Created on 02 September 2014
Tacos Dorados de Papa
Courtesy of Iliana de la Vega Makes 24 tacos.
Created on 25 August 2014
Fiori di Zucca Ripieni di Ricotta (Fried Squash Blossoms Stuffed with Ricotta)
Courtesy of Claire Cella
Created on 03 July 2014
Chestnut Hummus with Rosemary-Sherry Caramel and Rosemary Flatbread
Courtesy of Parlour Make the rosemary water for the flatbread the night before, and make the rosemary-sherry caramel at least a day before, or longer, if possible.
Created on 03 July 2014
Burnt Orange and Fig Charoset
Courtesy of Marina Chotzinoff
Created on 27 February 2014
Whole Grilled Whiting with Carrot-Top Sauce
From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths This is an excellent use for lacy green carrot tops, which have a great fresh parsley flavor with a hint of swee ...
Created on 27 February 2014
Pan-Seared Grouper in Tomato Broth With Crisp Garlic, Shrimp and Oven-Roasted Brussels Sprouts
This dish is pure Texas terroir featuring delicious Gulf Coast grouper, an often-underutilized fish, in a broth of Texas tomatoes flavored with Texas sangiovese. It makes a dramatic center-stage entrée ...
Created on 30 October 2013
Crawfish Dauphine
Texans have developed a love for mudbugs—a favorite nickname for crawfish. Many rice farmers in the eastern coastal regions of Texas flood their fields after harvest and turn the land into crawfish ponds ...
Created on 30 October 2013