Austin Recipe list


We have curated a long list of recipes from some of the top chef's in Austin. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 57 recipes from the best restaurants in Austin. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Austin

Achiote Pork Tenderloin with Chimichurri Salsa

Serves 20
4 oz Annatto Seed Paste
11/2 oz Lime Juice
11/2 oz Sugar
1/2 tsp Salt
1/3 bunch Cilantro, chopped
4 oz Olive oil
1 oz Garlic, chopped
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Asparagus Goat Cheese Stuffed Flank Steak

5 lbs. Flank steak
10 pcs. Asparagus
1.5 pounds goat cheese
Salt & pepper
Olive oil
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Beef Rouladen

Serves 6
1 lb Sirloin Steak
cup Yellow Mustard
6 pcs Bacon, good quality
1 ea Yellow Onion,
medium cut in 1/2 and sliced 1/4
3 ea Carrots,
cut into 1/4”x1/4”x3” sticks (at least 6)
3 ea Parsnips,
cut into 1/4”x1/4”x3” sticks (at least 6)
4 ea Dill Pickle Spears
1/2 cup Vegetable Oil
Water or Broth, as needed
1 cup German Riesling Wine
Salt & Pepper, to taste
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Grilled Austin Pork Tenderloin with White Bean puree, Green Beans, Candied Poblano Starfruit Chutney

Serves 6
2 tbsp Salt
2 tbsp Montreal Seasoning
2 tbsp Ground Cumin
2 tbsp Chili Powder
2 tbsp Onion Powder
2 tbsp Black Pepper
1 tbsp Cayenne Pepper
1/4 cup Smoked Paprika
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Grilled Green & Pepper Jack Cheese Stuffed Pork Loin

1-2 lb Pork Loin
1/2 cup Pork or Chicken Stock
2 ea Whole Green Chilis, canned
3/4 lb Pepper Jack Cheese, block
1 tbsp Olive Oil
1 tbsp Lemon Pepper
1 tbsp Course Black Pepper
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Gumbo’s Tenderloin George

Serves 1
8 oz Tenderloin Steak, Angus
11/2 tbsp Blackened Spice
2 oz Butter/Oil Mix
1 oz Herb Butter, melted
1 tsp fresh Parsley, chopped
11/3 #30 Crabmeat
1 tbsp Green Onions, sliced
2 oz Water
2 oz Red Wine pepper Sauce
1 #8 scoop Choice of Starch
11/2 oz Béarnaise Sauce
1 tsp fresh Parsley, chopped
1 pinch Blackened Spice
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Lobster, Mango, and Avocado Salad with Chili-Lime Vinaigrette

Salads, Seafood
1 Portion
Live lobsters, 1 ¾ pounds
½ ea.
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Moonshine’s Ruby Slipper Martini

Serves 1
Martini Glass
11/2 oz Vodka
1 oz Grapefruit Juice
11/2 oz Champagne or Sparkling Wine
1 splash of Cherry Juice
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Orange Zest & Mint Roasted Lamb Rack with Syrah Red Wine Blackberry Syrup

Zest of 2 Oranges
1/2 cup fresh Mint Chiffonade
1/4 cup Olive Oil
1 ea 8 Bone Rack of Colorado Lamb, frenched
1 tbsp Kosher Salt
1 tsp Black Pepper, cracked
1 cup Syrah Red Wine
Juice of Zested Oranges
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The Woodland French ‘75

Serves 1
1 ½ oz Gin
1 oz fresh squeezed Lemon Juice
½ oz Simple Syrup
1 ½ oz Sparkling Wine
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TOM KHA GAI (Thai Galunga-based Coconut Soup with Chicken)

Chicken, Soups
1 can 14 Oz Water or chicken broth to rinse can
½ LB Chicken breast, sliced cut into 1/4” thick
1 cup Sliced fresh mushroom
10 count Fresh Thai chili pepper
2-4 slice Galunga (Kha)
4-6 count Kaffir-lime leaves (Magrud)
1/4 cup Freshly squeezed lime juice
1/2 TBSP Diced green onion
1 TBSP Cilantro leaves
1/3 cup Thai fish sauce
Pinch of Salt
Pinch of Sugar
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Tortilla Soup

Serves 4
1 tbs Vegetable Oil (Canola, Soybean, or Corn)
1/2 small Red Onion, chopped
1 medium Garlic Clove,
sliced, not to thin
1/2 stalk fresh Celery
4 cup Chicken Broth or Stock
2 cubes Knorr Chicken Base/
Caldo de Pollo
1 large Bay Leaf
1 Red Ancho Chile,
dried, boiled & pureed
8 oz Chicken (your choice cut),
cooked, shredded or cubed
1 fresh Tomato, diced
1 ripe Avocado, diced
1/4 fresh Cilantro, chopped
1/4 Monterrey Jack Cheese, shredded
2 Corn Tortillas,
cut into strips & fried crispy
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Ahi Tuna Fish Tacos

6 oz Ahi Tuna Steak
4 oz Spanish Rice
4 oz Black Beans, cooked
2 oz Baja Sauce
3 oz Cole Slaw Dressing
2 ea Flour Tortillas
2 ea Lime Wedges
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Ancho’s Fried Avocado

5 lb Smoked Chicken
1/4 cup Fajita Seasoning
1/2 cup Olive Oil
1/2 ea Avocado half
2 bunches Cilantro
Cheddar, as needed
Barra Cheese, as needed
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Artichoke and Gorgonzola Foccacia

Serves 2
11/4 cup Water
2 tsp Active Dry Yeast
31/4 cup Flour
1/2 tsp Honey
11/2 tsp Salt
1 tsp Olive Oil
Cornmeal, Olive Oil, Salt, and Pepper
as needed
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Barbequed Mussels

Appetizers, Seafood
Serves 1
1 lb. mussels, cleaned and bearded
Creole seasoning, to taste
olive oil, as needed
1 tbsp garlic, shaved
2 tbsp rosemary, chopped
1/3 cup Shiner Bock beer
1 oz Worcestershire sauce
1 oz hot sauce
1 oz lemon juice
1 oz BBQ sauce
salt and pepper to taste
8 tbsp butter, cubed
Cornbread and lemon wedges for garnish
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Benihana Rocky’s Choice (Steak or Chicken)

Serves 1
5 oz Sirloin Steak, boneless
2 Mushrooms, sliced into 8 pcs
1 tsp Soybean Oil
1/2 Clove Garlic
1 pinch Salt & Pepper
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Butter Poached Prawns with Andouille & Asparagus

1 cup Rice
2 cup Water
1 Bay Leaf
pinch Salt
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Buttermilk Dressing

1/4 cup Mayonnaise
1/4 cup Buttermilk
2 tbsp Apple Cider Vinegar
1 tbsp Sugar
1 tbsp roasted Garlic Puree
1/2 tbsp Dijon Mustard
1 tbsp chopped Mixed Herbs
(basil, parsley, oregano and thyme)
Salt & Pepper to taste
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Camarones a la diabla

Sauces, Seafood
15 chile de arbol without stems
5 roma tomatoes
.5 tablespoons salt
.5 tablespoons fresh garlic minced
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Chipotle Lemon Aoli

1 cup
1 Tbl minced chipotle pepper
1 Cup mayonnaise
1 Tbl lemon juice
1 Tbl garlic pepper spice
1 to taste salt and pepper mix
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Ciola’s Pork Chop and Peppers

1 14 ounce Bone in Pork Chop
2 tbs Olive Oil
1 tbs Sliced Garlic
¼ cup of sliced pepperoncinis and sliced seeded cherry peppers
¼ cup of ¼ inch sliced mixed bell peppers and yellow onions pre sautéed
½ cup of white wine
½ cup of Pepperoncini Juice
Line Spice(mixture of salt, pepper, granulated garlic, and red pepper flakes)
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Coffee and Brown Sugar Rubbed Cowboy Ribeye with balckberry merlot jus

1 ea Ribeye Steak
Coffee and Brown Sugar Rub
Blackberry Merlot Jus
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Cream of Portobello Mushroom Soup with Puff Pastry Tops

Serves 4
2 tbsp Unsalted Butter
2 Onions, chopped
1 1/2 lb Portobello Mushrooms, stemmed
Kasher Salt and Pepper
3 cup Chicken Broth
1 cup Heavy Cream
2-3 tbsp medium-dry Sherry, or to taste
1/4 cup thinly sliced Fresh Chives
1 package Frozen Puff Pastry (2 sheets), thawed
1 large Egg, beaten
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Escargot in Rockefeller Butter

Yields 4 servings
20 snails
¼ lb Butter
1 tsp Parsley, minced
1 tsp Green Onion, minced (green tops and all)
1 tsp Tarragon, minced
1 tsp Chervil, minced
2 tsp Celery leaves, minced
2 tsp Pernod
½ cup white wine Salt and Pepper to taste
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Espresso Crème Bruleé
Recommended Wine: Miranda “Golden Botrytis” 2000, Australia

1 qrt Heavy Cream
21/2 cup Espresso
1/2 Vanilla Extract
8 oz Granulated Sugar
13 ea Egg Yolks
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General Tso Chicken

7-8 oz Chicken, dark meat
3 Ginger, slices
1 green onion
4 clove Garlic
4 dry Chili Peppers
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Ginger Dressing

8 oz Onion
8 oz Carrot
3 oz fresh Ginger Root
3.5 fl oz Soy Sauce
6 fl oz Extra Virgin Olive Oil
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Grilled Flatiron Steak Salad

Serves 1
1 ea 4 oz Flatiron Steak
2 cup Salad Mix, chopped
1/4 cup Tomatoes, diced
1/2 cup Corn Kernels, roasted
1/4 cup Red Onions, diced
1/4 cup Tortilla Strips
2 oz Citrus Cilantro Vinaigrette
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Guacamole Dip

Serves 4
4 ea Large Ripe Avocados, de-seeded and,
4 tbsp Lemon Juice
4 tbsp Orange Juice
½ ea Red Onion, medium size, chopped
2-3 tbsp Cilantro, finely chopped
2 ea Tomatoes, medium size, diced
3 tbsp (or more) Tabasco Jalapeno Sauce (mild)
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Haji Kami (Pickled Ginger Flower)

8 oz Edamene, shelled
4 oz Haji Kami, sliced
2 tbsp Sesame Seeds, toasted
2 tsp Sesame Oil
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Herbed Gorgonzola Cheesecake with Bacon & Shallot

1 3/4 cup fresh Bread Crumbs from Brioche
1 cup freshly grated Parmesan Cheese (about 3 oz.)
6 tbsp Butter, melted
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Lemongrass Vin

3 ea Egg Yolk
8 stalk Lemongrass, chopped
4 clove Garlic, chopped
1 in Ginger, grated
1/2 crab Soy Sauce
1/2 crab Teriyaki Sauce
4 oz Red Wine Vin
2 oz Peanut Oil
10 oz Sesame Oil
Grapeseed, blended
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Cooked macaroni 1-3/4 lbs.
Pure olive oil 3 oz.
Quartered mushrooms 8 oz.
Cooked chicken tenders 6 oz.
Peas 3 oz.
Marinara sauce 16 oz.
Cream 6 oz.
Broccoli buds oz.
Bruschetta tomato oz.
Grated Romano cheese 2/3 cup
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Mango Cheesecake

Serves 6
11/2 cup Graham Cracker Crumbs
1/2 cup Sugar, granulated
1/3 cup Butter or Margarine, melted
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Plateau de fruit de Mer

Serves 4
I whole 1.5# Maine Lobster
1 dozen Gulf Shrimp
1 dozen Cold Water Oysters
1 dozen Littleneck Clams
2 dozen Black Mussels
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Portabello and crab-encrusted Chilean Seabass with a Grand Marnier buerre blanc

Serves 2
1 Portabello chopped fine
1 T Garlic
½ cup Jumbo lump crabmeat
½ cup panko breadcrumbs
¼ cup chopped parsley
Salt and pepper to taste
~ Mix Together ~
¼ cup butter milk
2 whole eggs
~ Wisk together ~
½ cup flour
2 8oz. portions chilean seabass
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Quinoa Fritter with Aji Pepper Sauce

Serves 8
1 cup Quinoa
2 cup Salted Water
3 Eggs, lightly beaten
1/2 cup Flour
1/2 cup Parmesan Cheese
1/4 tbsp Paprika
1/4 tbsp Garlic Powder
1/4 tbsp Onion Powder
1/2 tsp Cayenne Pepper
1/4 cup Scallions, sliced
1/4 cup Cilantro, minced
Salt, to taste
Frying Oil
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Roasted Squab With Spring Pea Succotash

Serves 6
6 Whole Squab (approx. 1 lb each)
Salt & Pepper, to taste
6 Sprigs Fresh Thyme
6 Fennel Bulbs, cut 1/2
1 cup Chicken Stock
2 oz Olive Oil
2 cup Spring Peas
2 cup Corn Kernels
2 cup Carrots, large dice
2 tbsp Unsalted Butter
1 cup Onion, chopped
1 tbsp Garlic, minced
1 cup Chicken Broth, de-fatted
1 tbsp Fresh Thyme, chopped
3 tbsp Parsley, chopped
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Roquefort & Leek Brûlée

2 Leeks, blanched, drained & sliced thin
6 oz Roquefort or Stilton Cheese, crumbled
16 Egg Yolks
1 oz Heavy Whipping Cream
2 Garlic Cloves
1 tbsp Basil, julienne
4 tbsp Bread Crumbs
2 tbsp Butter, melted
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Rosemary Rubbed Tri-tip Roast with Twice Baked Blue Cheese Potato

21/2-3 lb Tri-tip Roast
2 tbsp Rosemary, chopped
1 tbsp Kosher Salt
2 tsp Black Pepper
3 cup Balsamic Vinegar, reduced to 1 cup
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Sambal & Honey Marinated Halibut with Corn Arepas & Orange, Carrots & Ginger Sauce

1 cup Sambal Oelek
1 cup White Wine
1/4 cup Honey
1/4 cup Rice Vinegar
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Sautéed Steelhead Trout with Lemon-Artichoke Risotto

Serves 8
21/2 lb Steelhead Trout filet,
scaled with skin on
1/4 cup Olive Oil
Salt & Black Pepper
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Seafood Ceviche

Serves 25, 1 Gallon
2 lb Tilapia, 1/4" dice
2 lb Scallops, 1/4" dice
3 lb Shrimp, 1/4" dice
2 cups Lime Juice
2 cups Lemon Juice
2 cups Orange Juice
2 bunches Green Onion, finely sliced
1 cup Capers
1 cup Red Bell Pepper, finely diced
1 cup Red Onion, finely diced
1/2 cup fresh Basil, chopped
1/2 cup fresh Cilantro, chopped
3 tbsp fresh Garlic, minced
3 tbsp Sugar
Salt and Pepper, to taste
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Sesame Tuna Tartare

Serves 6
1/2 lb Fresh Tuna, cut into small dice
1 tbsp chopped Chives
1 tbsp minced Shallots
1 tbsp Sesame Oil
1 tbsp Extra Virgin Olive Oil
1/2 Cup Tuna Tartar Marinade
Sea Salt and Black Pepper, to taste
1 package Gyoza Dumpling Wrappers, cut into quarters and fried
8 Chive Batons, cut 3”
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Sesame-Crusted Tuna  with Tamari-Wine Sauce

Serves 6
6 oz Tuna Fillet
2 oz Sesame See Coating
1 oz Sesame Oil
tsp Seafood Seasoning
12 oz Wasabi-Parmesan Mashed Potatoes
1 oz Wasabi Paste
2 oz Pickled Ginger
3 oz Tamari-Wine Sauce
1 ea Lemon, half, seeded
1 ea Flat Leaf Parsley
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Shiitake Peppercorn Crusted Salmon Salad

Seafood, Soups
1/2 lb mixed Salad Greens
4 oz Fresh Orange Juice
2 tsp Lime Juice
2 tsp Lemon Juice
3 tbsp Extra Virgin Olive Oil
1 tbsp Sugar
1 pinch White Pepper
1 can of Mandarin Orange segments
12 Red Grape Tomatoes, halved, quartered, or sliced in circles
1/4 cup Nori Strips—loose, not packed down
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Shrimp Capulet

Serves 4
12 oz Linguini Pasta
1.5 lb large shrimp (peeled & deveined)
8oz sundried tomatoes (julienned)
4oz dry white wine
1 qt heavy cream
1 cup grated Asiago cheese
Salt & white pepper to taste
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Smoke-At-Home Brisket

esquite Chips
1 Brisket, (5- to 6-pound)
2 tsp Salt
1-1/2 tsp freshly ground pepper
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Serves 6
1 cup All-Purpose Flour, bleached
2 tsp Baking powder
1 tsp Salt
1 tbsp Sugar
1 tbsp Vegetable Shortening
1/3 cup Hot Water
1-2 tbsp Flour, if needed
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Summer Garden Slaw

Serves 4
1 head Frisée
1/4 cup fresh English Peas, blanched
(may substitute frozen)
1/4 cup diced Granny Smith apple
1 head Belgian Endive, julienned
1/4 cup sliced Radish
1/2 head Radicchio, sliced
1/2 bulb Fennel, shaved thin
1/4 medium Red Onion, shaved thin
1/4 cup Buttermilk Dressing
Salt & Pepper to taste
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2 c Corn Relish
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Tuna & Foie Gras Entrée

Serves 4
4 oz ea Number One Big Eye Tuna cut into
square blocks for presentation and so
that it does not overcook.
21/2 oz of Hudson Valley Foie Gras
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Tuna Tataki

Serves 6
1/2 cup Ginger, minced
1/4 cup Sesame Seeds
1 tbsp Black pepper, crackled
1 tbsp Togarashi
4 oz Fresh Susho-Grade Big Eye Tuna
1 tbsp Lime Juice
1 Butane Torch (450 degree blue flame)
1 medium-size Avocado,
peeled, pitted, quartered and sliced
2 cups Mixed Micro Greens
1 cup Daikon Radish, shredded
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Uchi Pickling Liquid for Fresh Vegetables

1 cup Mitsukan Rice Wine Vinegar
1 cup Sherry Vinegar
1 cup Water
1 cup Sugar
1/4 cup Cardamom Pods
1/4 cup Star Anise Seeds
1/4 cup Peppercorn Mélange
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Warm Salad of Field Greens, Goat Cheese & Port Soaked Cherries in Pancetta Vinaigrette

Serves 10
1/2 Field Greens, Mescalune Mix
1 log Goat Cheese, crumbled
1/2 cup Sun Dried Cherries, Port Soaked Cherries
1/2 Port Wine
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