Tag Archives: recipes

Local Chefs Spread Cheer With Holiday Recipes

turkey

If you’re needing some edible inspiration for this season’s holiday parties, we’ve asked some local chefs for some of their favorites.

Alamo Beer & Black Garlic Smoked Turkey Legs

Recipe by Chef Stephen Paprocki of Texas Black Gold Garlic, which you can find at the Pearl Farmers Market. Alamo Golden Ale is another locally-made product.

  • 6 each turkey legs
  • 1 6-pack Alamo Golden Ale
  • 4 cloves Texas Black Gold Garlic (or other)
  • 2 cups mayonnaise

Puree one Alamo Golden Ale with the two cups of mayo and 4 cloves of Texas Black Gold Garlic. Rub the turkey legs entirely until well coated. Ideally, use a wood smoker with cherry and maple and alder wood chips. You are going to smoke your turkey legs to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn’t a suggestion. Test in at least two places (or more) and remember that turkey bones heat faster so keep the thermometer away from bone. Run the smoker at a temperature range of 235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound.

Roasted Kabocha Squash with Ancho & Guajillo Rub

This recipe comes to you from Rodrigo Salas of Mölli, a sauce company based in Dallas. You can find the Mölli sauces at Central Market.

Ingredients

  • 2 tbsp Mölli Acapulco Marinade
  • 1 bay leaf
  • 1/4 tsp smoked paprika
  • 2 tsp packed brown sugar
  • 1 tsp sea salt
  • 1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
  • 1 tablespoon olive oil

 

Directions

Heat oven to 375° F. Combine Acapulco marinade with bay leaf and paprika in a blender and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then Acapulco mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes. Serve roasted kabocha squash in a bowl. Provecho!

Pumpkin Latte Soup

 By Chef Walda Collins, Strategic AllignMint (Personal Chef & Health Coach)

Ingredients

 1 whole roasted pie pumpkin (also called a sugar pumpkin) – with top cut off and halved.

  • 2 tbsp olive oil
  • 1 onion – chopped
  • 2 cups vegetable broth
  • ¼ cup apple cider vinegar
  • 1 tbsp pumpkin spice
  • 1 tsp ground coffee
  • 1 tsp Hungarian paprika

 

Directions

 Sauté onion in the olive oil until tender. Scoop pumpkin into a blender. Add additional ingredients. Blend until smooth. Pour into a crockpot or pot on a stove and let it simmer for approximately 30 minutes to let the flavors blend. Serve when ready. Garnish with a dash of cinnamon.

Pumpkin Meringue Pie

Okay so this recipe isn’t local, but it’s just so good we had to include it for the ultimate holiday dessert.

CRUST:

  • flour, for the work surface
  • dough for single 9-inch pie crust
  • ¼ cup heavy cream, for glazing

 

FILLING:

  • 1 cup canned or fresh pumpkin purée
  • 2 large eggs, beaten
  • ½ cup dark brown sugar, firmly packed
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 ½ cups heavy cream

 

MERINGUE:

  • 4 large egg whites, room temperature
  • ¼ tsp cream of tartar
  • Pinch salt
  • ½ cup granulated sugar
  • 1 tsp vanilla extract

 

Directions

Make the pie crust:

Preheat the oven to 375°F (190°C) and adjust an oven rack to the middle position. Line a rimmed baking sheet with parchment paper. On a clean, lightly floured work surface with a lightly floured rolling pin, roll out the dough until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Lightly brush the edges of the pie shell with heavy cream (this will create a perfect, golden brown finish). Set aside while you make the filling.

Make the pumpkin pie filling:

Using an electric mixer on medium speed, combine the pumpkin purée and eggs until really well mixed. Add the brown sugar, cinnamon, salt, and nutmeg. Mix the ingredients together, scraping the bowl down several times. Add the heavy cream and mix once again, until all of the ingredients are thoroughly combined. Pour the pumpkin mixture into the unbaked pie shell. Carefully slide the pumpkin pie onto the baking sheet. Bake the pumpkin pie for 45 to 55 minutes, or until the filling is firm in the middle but still soft to the touch. Transfer the pie to a wire cooling rack and let cool for at least 2 hours.

Make the meringue:

When the pumpkin pie has finished cooling, preheat the oven to 400°F (204°C). Using an electric mixer set on high speed, beat the egg whites until they become foamy. Add the cream of tartar and salt and continue mixing until soft peaks form. Slowly add the sugar, 1 tablespoon at a time. Once all the sugar has been added, add the vanilla and beat for 30 more seconds. It should be light and fluffy. To test it, insert a spatula into the mixture and quickly pull it out. If it forms little peaks but does not fall, you have achieved the desired consistency. Place the meringue on top of the pumpkin pie, forming a mound of meringue in the middle of the pie. Use a spatula to pat and lift it across the top of the pie, forming peaks. Take care to spread it all the way out to the edges of the crust. Place the pumpkin pie on the middle oven rack and bake for 6 to 10 minutes, or until the desired brownness has been achieved. You’ll want to check the meringue frequently, keeping an especially careful eye on it as soon as the tippy tops of the peaks begin to turn brown. (If you have a kitchen torch, you can also use this method as an alternative, but be careful to spread the flame evenly across the entire surface to achieve a uniform look.) The pumpkin pie is best served the same day.

If you’re not too tired after that big meal call us at 210-494-5400 to set up a free consultation. If you wish to be added to our private email list for our newsletter, please sign up here.

 

 

 

Celebrate Memorial Day with these Great Recipes

barbecue pics

Although in San Antonio, we’re never short of reasons to celebrate, Memorial Day is the perfect time to don your chef’s hat and impress your friends with a menu of yummy dishes, but ones that aren’t too complicated either. What’s the point if you don’t get to relax a little too?! This is our ideal Memorial Day cookout:

COCKTAIL – Fizzy Ginger Lemonade

Kick-off the party with a refreshing drink. We found a fun recipe for a Fizzy Ginger Lemonade that you can also make a little boozy for adults by adding your spirit of choice.

Ingredients

2-inch knob ginger, peeled and cut into small chunks

1 cup fresh juice from 10 to 12 lemons

1/2 cup sugar

Pinch salt

1 cup cold water

2 cups (1 pint) club soda

1 quart ice

Directions

Combine ginger, lemon juice, sugar, salt, and water in a blender. Blend on high speed for 1 minute. Strain through a fine mesh strainer into a pitcher. Add club soda and ice and stir to combine. Serve immediately in ice-filled glasses.

APPETIZER – Spicy Deviled Eggs

These may not taste like Grandma’s, but you’ll love them just the same!

Ingredients

12 hard-cooked large eggs

1/2 cup mayonnaise

3 chipotle peppers in adobo sauce, finely chopped

1 tablespoon capers, drained

1 tablespoon stone-ground mustard

1/4 teaspoon salt

1/4 teaspoon white pepper

Minced fresh cilantro

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, chipotle peppers, capers, mustard, salt and white pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with cilantro.

MAIN COURSE – Barbecued Short Ribs with Cucumber & Orange Salad

Nothing screams Memorial Day like cooked meats, but why not try something different. Leave those chicken thighs and sausages in the freezer. Your family will thank you!

Ingredients

1 1/2 tablespoons brown sugar

1 tablespoon cornstarch

1 tablespoon garlic powder

3/4 teaspoon kosher salt

1 teaspoon dry mustard

1 teaspoon ground red pepper

2 1/2 pounds bone-in short ribs

Cooking spray

1 navel orange, thickly sliced

4 Persian cucumbers, shaved paper thin (about 2 cups)

1/4 cup thinly shaved shallots (about 2 shallots)

2 tablespoons lemon juice

2 tablespoons white vinegar

1 tablespoon coarsely chopped fresh flat-leaf parsley

3/8 teaspoon kosher salt

1 habanero chile, seeded and thinly sliced

1 garlic clove, grated on a rasp or Microplane grater

1 tablespoon uncooked long-grain white rice

Directions

1. Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

2. Heat grill to medium heat.

3. After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.

4. Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.

5. Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.

6. Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

Now that you have the menu, why not let us help you create the perfect house for all of your future holiday parties?! Call us at 210-494-5400 to set up a consultation. If you wish to be added to our private email list to receive our newsletter, please sign up here.

 

 

 

 

 

 

 

 

 

 

 

Favorite Thanksgiving Recipes

IMG_4748

 

If you’re struggling to come up with some yummy ideas for Thanksgiving Dinner – here are some delicious recipes that will impress any relative!

 

Adobe-Rubbed Stuffed Turkey (Courtesy of Molli Sauces)

Ingredients

  • 1 jar Mölli Oaxaca Marinade (You can find this at Central Market)
  • 2 tbsp. honey
  • 1 tbsp. kosher salt, plus more to taste
  • 1 12 lb. turkey
  • 1 large onion, quartered
  • 1 orange, quartered

Directions

  1. In a bowl, mix Oaxaca marinade, honey and salt until fully integrated. Set Oaxaca rub aside.
  2. Heat oven to 500° and place rack in bottom third of oven. Pat turkey dry with clean paper towels. Rub outside of turkey with Oaxaca rub and stuff with onions and oranges; transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes; lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, flip turkey breast side down. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet; return to oven to keep warm. Remove turkey from oven 15 minutes before serving. Save roasting pan for Port gravy recipe.
  3. Serve this delicious turkey with our Port Gravy recipe on the side. You will love it!!

bread pudding

 

Savory Apple-Italian Sausage Bread Pudding Recipe (Courtesy of San Antonio Blogger, Wendy Weekend Gourmet )

 

Ingredients:

  • 8 ounces sourdough bread, cut into 1-inch cubes
  • 3 tbs. olive oil
  • 2 cloves garlic, finely minced or grated
  • 1 tsp. chopped Italian parsley
  • 3 tbs. butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 Honeycrisp apple — peel, core, and chop into 1/2-inch pieces
  • 8 ounces cooked, crumbled Italian sausage
  • 1 cup coarsely grated sharp cheddar [NOTE: I used Cabot Alpine Sharp Cheddar]
  • 1 3/4 cups half and half
  • 3 large eggs
  • 1 tbs. chopped Italian parsley
  • 1 tsp. poultry seasoning
  • 1/4 tsp. cinnamon
  • Salt & pepper to taste

Directions: Step 1: Preheat oven to 350. Add the cubed sourdough to a large mixing bowl. Drizzle with the olive oil and add the garlic and chopped parsley. Toss well, until the bread cubes are evenly coated with the oil and seasoning. Arrange on a large rimmed baking sheet. Bake for 20 minutes, until the cubes are browned. Step 2: Add the butter to a large skillet over medium heat. Add the onion and celery and cook until the onion begins to soften and get some color — about 4 minutes. Add the apple and cook until the apples begins to soften. While the veggies and apple mixture is cooking, make the custard: add the half and half and eggs to a large measuring cup and whisk until combined. Set aside. Step 3: Add the toasted sourdough cubes to a large mixing bowl. Add the crumbled Italian sausage, sharp cheddar, and apple-veggie mixture. Add the custard and stir to combine evenly. Push the bread cubes into the custard. Let sit for 10 minutes, stirring 2-3 times to ensure all the bread sits in the custard. Step 4: Butter a deep 2-quart casserole dish. Ladle the bread pudding mixture into the casserole. Cover with foil and bake at 350 for 30 minutes. Remove the foil and cook the bread pudding an additional 30 minutes, until browned. Let cool 30 minutes before serving.

 

Classic Buttermilk Pie (Courtesy of Southern Living)

 

Ingredients:

  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tablespoon loosely packed lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pastry Crust of your choice

Garnishes: fresh berries, whipped cream, fresh mint

 

Directions: 1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust. 2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.