San Antonio Recipe list


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

AmericasCuisine has assembled 150 recipes from the best restaurants in San Antonio. 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 San Antonio

Chart House at the Tower of the Americas Macadamia Nut Crusted Halibut

4 Each. 8 oz. Halibut filets
• 3 cups Macadamia Nuts - diced
• 1 cup * Panko (Japanese bread crumbs)
• ¼ cup Rice flour
• 1 cup melted butter
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Cookies’ n Cream Marshmallow Dream Chocolate Fondue

Serving for two
4 oz. - Melting Pot Dark Chocolate Fondue Bar
1 Tablespoon – Marshmallow Fluff
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Ginger Chicken with Broccoli

Chicken, Vegetables
3-4 servings
16 oz chicken breast sliced
2 eggs
2 TB cornstarch
2 TB vegetable oil
¼ Tspn white pepper
¼ Tspn salt
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Grilled Green & Pepper Jack Cheese Stuffed Pork Loin

Pork Loin
1-2 LB Pork Loin
Pork or Chicken Stock
½ Cup
Canned Whole Green Chilis
2 Each Chilis
Pepper Jack Cheese
¾ LB Block
Olive Oil
Lemon Pepper
Course Black Pepper
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6 ounces (1 ½ sticks) butter, room temperature
1 1/3 cup granulated sugar
2 teaspoons vanilla
2 1/3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 egg whites
1 cup whole milk
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Pan-Seared Duck Breast with Butternut Squash, Pink Lady Apple & Sage Ragoût

Serves 4
4 ea Large Duck Breast
8 oz Butternut Squash
8 oz Pink Lady Apples
1 ea Red Onion
2 ea Fennel Bulb
1 oz Sage
4 oz Cold Butter
4 oz Chicken Stock
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Rosario’s Ceviche Fino

1 lb of tilapia fillets (or any other white flesh fish)
1 ½ cups fresh squeezed lime juice
3-4 serrano chilies, seeded and cut into thin strips
1 ½ cups thinly sliced red onion
½ teaspoon salt
½ teaspoon season salt
½ tablespoon dried oregano
1 cup cubed jicama
3 tablespoons olive oil
¾ cup fresh cilantro leaves
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Sarki’s Omelet

3 Eggs
2 oz. Spinach
2 oz. Onions
2 oz. Mushrooms
1 oz. Kalamata Olives
1 oz. Feta Cheese
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Sea Scallop B.L.T.

6 appetizers
6 ea large dry pack “diver” sea scallops
2 ea vineripe tomatoes, sliced into thick rounds
2 oz. Arugula, washed
1 ea shallot minced
6 ea. 2” squares thick sliced caramelized bacon (recipe follows)
1 oz Spanish sherry vinegar
4 oz extra virgin olive oil
1 teas. smoked or regular Hungarian paprika
6 ea. ½” thick 3” rounds challah or brioche
Sea salt & fresh ground pepper to taste
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Seared Salmon

7oz. Salmon Filet
Piq. Alioli
Red Onions
Pine Nuts

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Agave House-Smoked Tartare

Appetizers, Seafood
Serves 8
1 lb Smoked Salmon
1 lb Raw Salmon (freshest available),
finely minced
2 tbsp chopped Dill
1 shot Agave wine
1/2 tbsp Coleman’s Dry Mustard
1/2 tbsp Horseradish, freshly grated
2 Limes, juiced
1/2 tbsp Olive Oil
Salt and White Pepper, to taste
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Apple Slaw

1 large Granny Smith Apple
1 medium size Carrot
11/2 oz Sunflower Seed Kernels
2 oz crumbled Blue Cheese
1 oz Ranch Dressing
11/2 oz of Raisins
1 oz of Dill Oil
Salt and Pepper to taste
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Apple Wood Bacon Wrapped Black Sea Bass on a White Bean Puree and Topped with Wok Seared Pea Tendrils in a Pool of Vanilla and Maple Scented Butter Sauce

4-6 oz portions, Black Sea Bass
12 slices (thin) Apple wood Smoked Bacon
Salt and Pepper
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Artichoke Spinach Dip

Appetizers, Sauces
3 lb 10 cans Artichoke Hearts (drained and roughly chopped)
1 qrt Mayonnaise
2 cup Green Onion
1/2 cup chopped Garlic
1/2 cup Dijon Mustard
1 cups Sour Cream
1 qrt Provolone
1 qrt Mozzarella
2 cup Parmesan
1 lb Spinach (julienne)
Salt & Pepper to taste
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Azúca Corn Bread

2 lb Butter Solids, room temperature
17 ea Eggs, extra large
1.9 lb Cornmeal
2 oz Baking Powder
2½ lb Roasted Corn Kernels, fresh or frozen
2½ lb Granulated Sugar
1.6 lb Flour, all-purpose
½ oz Salt
2½ lb Sour Cream
2 lb Roasted Red Pimentos (Bell Peppers), diced
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Baked Eggplant

Serves 8
4 large eggplants, peeled and cut into ¾ inch cubes
8 strips Berkshire (Kurobuta) bacon, thick sliced
¼ c. Spanish Extra Virgin Olive Oil
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
2 bunches green onions, sliced thin
salt and freshly ground black pepper to taste
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BBQ Shrimp

Serves 5
20 ea 16/20 Shrimp, peeled and deveined
1 oz (vol) Canola Oil
1 tbsp + 5 tsp Green Onions, chopped
2 oz (vol) Dry White Wine
1 tsp Fresh Chopped Garlic
4 tbsp Lea & Perrins Worcestershire Sauce
1 tsp Tabasco Sauce
1/2 Cayenne Pepper
1/2 Paprika
8 oz (wt) Butter, salted
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Beef Stew Zuazua-style Cortadillo Zuazua

Beef, Stew
Serves 6
3 tbsp Vegetable Oil
3 lb Beef Tenderloin, cut into 1-inch cubes
pinch of Garlic Powder
Salt and Pepper, to taste
3 ea Tomatoes, chopped
½ Onion, chopped
1 cup Water
2 tbsp Oregano, dried
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Beef Tenderloin Wellington

Serves 8–10
1 ea. prime beef tenderloin, 5-7 lbs. cleaned and trimmed
1 lb. “A” grade foie gras
2 lbs. roasted mushroom duxelles, recipe follows
8-10 sprigs fresh thyme
3-4 sheets puff pastry, enough to totally encase the tenderloin
4 eggs, beaten
salt and freshly cracked black pepper to taste marinade, enough to submerge the tenderloin - optional
4 c. Sauce Hollandaise or Béarnaise
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Bodega Bay Omelet

1 cup Whipping Cream
2 tbsp Buttermilk
Ingredients for Bodega Bay Omelet
3 ea Eggs
2 oz Arugula
2 oz Bacon, crumbled
1 oz Goat Cheese
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Boneless Duck Breast Halves

1/2 cup chopped Shallots
2 1/4 cup low-salt Chicken Broth
1 1/2 cup Orange Juice
2 tbsp Sherry Wine Vinegar2 tbsp Honey
2 tbsp Pomegranate Sauce (molasses)
3 tbsp Butter
Orange slices (optional)
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Bouillabaisse with Pernod

2 ea 16/20 Shrimp
1 ea U-10 Scallop
2 ea Littleneck Clam
3 ea PEI Mussels
2 oz Red Snapper
2 ea Fingerling Potato
1 ea Baby Fennel
2 ea Baby Squash, French Haricot Vert
Saffron Rouille
Saffron Pernod Bouillabaisse
Shallots, julienne
Garlic, sliced
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Bourbon Bacon Cheddar Fondue

Serves 4–6
2¾ c. (11 oz.) shredded cheddar cheese
3 Tbsp. all–purpose flour
1 c. beer (light beer recommended)
4 tsp. prepared horseradish
4 tsp. dry mustard
2 tsp. Worcestershire sauce
1 Tbsp. bourbon
2 Tbsp. chopped cooked bacon
2 tsp. freshly ground pepper
4 tsp chopped scallions
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Braised Duck with Mushroom Risotto

Serves 4
4 large Duck Legs
1/2 cup diced Onion
1/2 cup diced Celery
1/2 cup diced Carrots
1/2 cup Kalamata Olives
1 cup Red Wine
2 C Beef Stock
4 sprigs of fresh Thyme
Salt and Pepper, to taste
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Braised Lamb Shank

#1 onion (Med Dice)
8 0z celery (Med Dice)
8 0z carrot (Med Dice)
½ cup tomato paste
1 cup red wine
2 qt veal stock
1 bu thyme
¼ t black peppercorn
1 bu parsley
2 heads of garlic
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Bravo’s Bruschetta Caprese

Italian Sandwich Bread
Olive Oil with Garlic and Herbs
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Bread Pudding with Gingered Creme Anglaise

2 c. milk 2 c. heavy cream 1 ea. vanilla bean 4 ea. eggs 4 oz. sugar
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Brie & Onion Tarte

You’ll need one 9” tart pan.
350 pre-heated oven
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Bruschetta with Mushrooms & Boursin

8 halves Bruschetta Bread, baked
2 slices Provolone, quartered
1/2 oz ladle (2 ea) Blended Oil
2 oz (2 ea) spoodle Button Mushrooms, sliced
3 oz spoodle Portabellos, roasted, diced
2 oz spoodle Caramelized Onions 1/4 tsp crushed Red Pepper
2 oz spoodle Tomatoes, diced
2 oz ladle Bercy
1 tsp Lemon Juice, fresh squeezed
2 pinch Salt and Pepper Mix
1/4 tsp Thyme, dried
1 #60 scoop Scampi Butter
1 1/2 tbsp Boursin
1 drizzle Extra Virgin Olive Oil
3 turns Black Pepper, freshly ground
Parsley, for garnish
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Bulgogi (5 lb Thin-Grilled Sirloin in Korean-style Marinade)

1 cup Soy Sauce
1 cup Oriental Honey
3 tbsp fresh ground Ginger
11/2 tbsp ground Pepper
5-6 tbsp fresh ground Garlic
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Cantaloupe Salsa

1 Cantaloupe
1 Green Onion
1 Red Bell Pepper
1 Bundle of Cilantro
1/2 cup of Honey
1/2 oz of crushed Red Pepper
1/2 cup of Picante Sauce
1/2 oz of Lemon Juice
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Caramelized Pear Pizza

Serves 2
16 oz proofed Pizza Dough Ball
4 oz Alfredo Sauce
3 oz Gorgonzola cheese
3 thinly sliced Fresh Pears
4 oz Granulated Sugar
1 cup Water
2 oz Provolone Cheese
2 oz Mozzarella Cheese
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Cavatelli with Wild Mushroom Cream Sun-Dried Mexican Oregano & Italian White Truffle Butter

4 ounces Cavatelli pasta (cooked al dente)
2 ounces wild mushroom cream
1 pinch sun-dried Mexican oregano
1 pinch micros
1 tablespoon Italian white truffle butter
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Champagne Chicken Enchiladas

Serves 8
2 pouches, *San Antonio River Mill Brand Champagne Chicken Gravy Mix®
4 oz can Green Chiles, pureed
1/4 cup Whole Milk
1 cup Sour Cream
1/2 cup Butter (one stick)
1 ea small Onion, diced
2 lb Chicken Breast, sliced 1/4 lengthwise
1/2 tsp Cumin
1/2 tsp granulated Garlic
11/2 lb shredded Monterrey Jack Cheese
16 ea White Wings Flour Tortillas by Pioneer®
3/4 cup chopped Cilantro Leaves
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Champagne Chicken Strudel

Serves 1
2 cups San Antonio River Mill Brand® Country Style Biscuit Mix
¼ cup Cream Cheese, softened
¼ cup Butter, softened
¼ cup Milk
Ingredients for Champagne Chicken Filling
4 Green Onions, minced (with green tops)
½ lb Fresh Mushrooms, sliced
3 tbsp Butter
4 cups chicken breast, boneless, skinless, cooked and cut into ½-inch cubes
½ tsp Salt
½ tsp Pepper
1 tsp Tarragon, dried leaf
2 tbsp Parsley, minced
2 large Eggs, slightly beaten
¾ cup San Antonio River Mill Brand®
Champagne Chicken Gravy, prepared and cooled.
1½ cups Swiss Cheese, grated
dollop of Sour Cream (for garnish)
Fresh Parsley (for garnish)
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Chermoula Seared Halibut with Grilled Watermelon, Cucumber Salad, and Sweet Pea Pesto

6 oz. block-cut halibut 1 oz. chermoula spice 1 oz. watermelon balls, various melon ball shape ½ oz. arugula leaves 1 oz. cucumber ribbons 2 ea. teardrop tomato, halved ½ oz. slivered red onions 3 oz. wedge of grilled watermelon, glazed with honey, salt and pepper 1 oz. crème fraiche, seasoned with grapefruit zest 2 oz. sweet pea pesto
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Chicken Florentine

Serves 1
7 oz Bow Tie Pasta
1 Chicken Breast
3 oz Spinach
2 oz Marinara
1 oz Butter, unsalted (cubed)
Pinch of Salt and Pepper
Pinch of Shallots
White Wine
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Chicken Tikka Masala

Chicken, Rice
Serves 4 with Rice
2 tbsp Cummin Seeds
2 tbsp Coriander Seeds
2 tbsp Paprika
1 tsp Mango Powder (Optional)
1 tsp Chili Powder (optional or to taste)
pinch of Red Food Coloring
juice of a Lime (or lemon, but lime is better)
10 oz Thick Yogurt
Salt, to taste

Ingredients for Chicken
1.5 lb Chicken, diced
3-6 cloves Garlic, chopped (to taste - I like loads!)
1 Large Onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
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Chilean Sea Bass Ceviche

Yields 6 portions
1 lb. Chilean sea bass filet
5 oz. red bell peppers, diced
5 oz. celery, diced
1 oz. chopped oregano
10 fl.oz. coconut milk
6 oz. cucumbers, diced
4 oz. red onions, diced
10 chiles de arbol, chopped and fried
½ c. salad oil
1 qt. lime juice
1 c. water
1 cilantro, chopped
salt & pepper to taste
pickled red onions (optional garnish)
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Chilled Peach Soup

2 lb Peach
Semi-dry White Wine
1 small Lemon
2 ea Cloves
2 ea Allspice
1 ea Cinnamon Stick
1/2 cup Sugar
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Chilled Texas Butternut Squash Soup with Lemon-Thyme and Sage Oil

Serves 4-6
1 ea Texas Yellow Onion
2 oz Olive Oil
4 lbButternut Squash, peeled, deseeded
and cubed
1 lbYukon Gold Potato, peeled and diced
1 oz Lemon-Thyme
1 qt Chicken Stock
½ qt Heavy Cream, warmed
Kosher Salt and Pepper, to taste
Sherry Vinegar, to taste

Ingredients for Sage Oil
2 oz Sage
2 oz Lemon-Thyme
4 oz Chives
1½ cup blended Canola and Olive Oil
Kosher Salt, to taste
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Citrus Crabcake

2 pounds jumbo lump crab
juice of 1 lime
4 green onion sliced
1 roasted red pepper diced
2 seedless roasted jalapenos diced
1 tsp chili powder
½ bunch cilantro chopped
approx. 1 cup coarse chopped roasted pumpkin seeds
approx. 1 cup mayo
approx. ½ cup Japanese breadcrumbs (Panko)
salt and pepper
red chili oil
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Citrus Saffron Buerre Blanc

1 Shallot, finely diced
1/4 cup White Wine
1/4 cup White Wine Vinegar
1/4 tbsp Saffron
3 tbsp fresh Lemon Juice
1 tbsp Orange Zest
1/4 cup fresh orange juice
1/4 cup Brandy, Gran Marnier or Whiskey
1/4 cup Heavy Whipping Cream
1/4 lb Sweet Cream Butter, room temperature
Kosher Salt
White Pepper
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Classic English Soup

Serves 4
12 oz Potatoes, peeled and diced
4 Spring Onions, chopped
1 small Lettuce, shredded
1/2 medium Cucumber, chopped
3 oz Butter
11/2 pint Chicken Stock
fresh Chives, to garnish
salt and freshly milled Black Pepper
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Coach House Chicken & Artichoke

Yields 1 portion
7 oz. chicken breast
2 oz. flour
1 oz. melted butter
2 oz. white wine
1 oz. fresh lemon juice
6 quartered artichoke hearts
1 oz. sliced mushrooms
1 tsp. herbs de Provence
2 oz. chicken stock
1 pinch Kosher salt
1 pinch black pepper
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Coconut-Pineapples Gulf Coast Ceviche

Serves *
16 oz Seafood Mix, diced small
1/2 cup Lime Juice, fresh
1/2 cup Pineapple Juice
2 oz Red Onion, diced small
2 oz Red Pepper, roasted and diced small
4 oz Pineapple, grilled and diced small
1 tbsp Green Onion
11/2 tbsp Serrano Pepper, charred and minced
3 tbsp Sugar
1/2 can of Coconut Milk
Salt and Pepper, to taste
Corn Tortilla, julienned very fine
Cilantro Leaves, whole
Coconut Flakes, toasted
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Crab Cakes for Two

Serves 2
1 lb Jumbo lump Crab Meat
4 oz Hellmann's Mayonnaise
1 tbsp Old Bay
1 tsp Dijon Mustard
1/4 cup small diced Red and Gold Peppers
2 Scallions, chopped
1 tsp Salt and Pepper
1/4 tsp Celery Seed
Japanese Breadcrumbs
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Crab, Tomato and Potato “Crisps” Napoleon

Serves 6
1 lb Jumbo Lump Crab, cleaned of all cartilage
3 ea. Vineripe Tomatoes, sliced ¼ inch thick into rounds, you should get 4 nice slices from each tomato
1 large Baking Potato, peeled
¼ lb Butter, clarified (recipe follows)
3 tbsp fresh Chervil, chopped. You may substitute fresh Tarragon, just use a little less as it tends to have a stronger flavor.
Kosher Salt
Fresh Ground Black Pepper
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Creamy Shrimp Bisque

Seafood, Soups
Serves 8
1/2 lb Shrimp with Shells
1 ea Fennel Bulb
1 ea Yellow Onion
8 oz chopped Plum Tomato
3 oz Brandy
2 qt Heavy Cream
4 oz Whole Milk
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Crispy Skin Texas Redfish Au Poive

1 ea. 6-7 oz. redfish fillet scored and crusted with
cracked black pepper skin side
3 oz. parsnip puree
1½ oz. pea tendrils, sauteed quickly
1 oz. lemon cognac sauce
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Cucumber Salad

Serves 12-15
5 Cucumbers, peeled and sliced
1 large White Onion (peeled and sliced)
1 tbsp Fajita Seasoning
1 tbsp Spaghetti Seasoning
1/4 cup White Vinegar
1/2 tbsp granulated Sugar
1/3 cup Hellmann’s Balsamic Vinaigrette Dressing
1/4 cup cold Water
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Fig-aro Pizza

Fig-aro Pizza
16 oz Proofed Pizza Dough Ball
2 oz Extra Virgin Olive Oil
2 oz Grande Mozzarella Cheese
2 oz Grande Provolone Cheese
5 thinly sliced Caramelized Figs
2 oz Gorgonzola Cheese
16 slices Prosciutto
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Flaming Turtle Fondue

Serves 4-6
12 oz Milk Chocolate, finely chopped
2 tbsp Heavy Cream
¼ cup Caramel Ice Cream Topping
1 tbsp 151 Rum
3 tbsp Pecans, chopped
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French Butter Cake

Yields 8–12 servings
2 c. sugar
1 c. butter, softened
1 tsp. vanilla extract
4 large eggs
1 c. sour cream
2 c. San Antonio River Mill® Brand Sopapilla Mix
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Fruit Gratin

8 egg yolks
1/4 cup white wine
1/4 cup sugar
2 tbsp Grand Marnier
1/4 cup Whipped Cream
1 cup sliced Fruit and/or Berries
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Ginger Cashew Pie

Serves 24; Yields 3 12" Tart Pans
3 cups of Rice Syrup
9 ea Eggs
11/2 cup Brown Sugar
11/2 lb Unsalted Butter
3 cup Cashew, chopped
1 tbsp Ginger, grated fresh
2 tbsp Cornstarch
2 tsp Vanilla Extract
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Godai LeCreme Sauce

3/4 cup finely chopped onion
2 tbsp + 2 teaspoons soysauce
2 tbsp + 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
a pinch of sea salt
1/2 teaspoon powdered mustard
pinch of black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
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salt, pinch
2 tsp Sugar
5 tbsp Butter
½ cup Gruyère Cheese, grated
White Pepper, pinch
4 ea Eggs
1 cup Milk
1 cup Flour
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Graham Cracker Pie Crust

1 pkg Graham Crackers (1 1/4 c.)
1/3 cup Sugar
51/2 tbsp Butter, softened
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Grilled Chicken with Balsamic Glazed Vegetables (Low-Fat Dish)

Serves 6-8. You can serve this with a House Salad or Rice
6 Chicken Breast, marinated overnight (marinade: your favorite Italian dressing)
Red Bell Peppers, sliced
Green Bell Peppers, sliced
1/2 lb Mushrooms
large Zucchini
large Squash (yellow)
large White Onion, sliced
1 tbsp Fajita Seasoning
1 tbsp Montréal Seasoning
1 tbsp Seasoned Salt
1 tbsp our Italian Dressing
Balsamic Vinaigrette (personal taste)
Note: For best results, use all fresh ingredients
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Grilled Shrimp & Chorizo Relish, Texas Goat Cheese, Hatch-Pumpkin Seed Pesto Brioche Toast Point & Micro Cilantro

1 lb 13/15 p&d tiger shrimp, grilled fully cooked and cut on the bias in 1/4ths
¼ lb Pork chorizo, fully cooked, crumbled
2 cups Lone Star Goat Cheese
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Grouper & Fois Gras Baked in Brioche w/ Wild Mushroom Duxelle & Truffle Veal Jus

  • Brioche Dough must be prepared a day ahead
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    Guenther House Grilled Vegetable Strudel

    6-8 main course portions
    ¼ cup cream cheese, at room temperature
    ¼ cup butter, at room temperature
    2 cups San Antonio River Mill Brand® Country Style Biscuit Mix
    ¼ cup milk
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    Guenther House Tassies

    24 Tassies
    6 oz. cream cheese
    1/3 cup butter
    1 cup San Antonio River Mill Brand Country Style Biscuit Mix
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    Halibut with Tarragon

    2 tbsp Bread Crumbs
    1/4 cup chopped Tarragon
    Salt and freshly ground Pepper, to taste
    3 lb Halibut or other White Fish Fillet, rinsed and patted dry cut into 1/2 pound pieces
    Canola or Olive Oil for searing
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    Honey-Lacquered Duck Breast with Duck Confit, Rosemary and Orange Bitter Greens, Peruvian White Beans, Carrot and Chard

    7 oz. breast of duck
    2 oz. duck confit
    1 Tbsp. fresh rosemary, chopped
    1 Tbsp. fresh garlic, minced
    1 Tbsp. fresh chives, chopped
    1 Tbsp. Fresh orange zest
    Cut incision in center of duck and stuff with confit, herbs and zest
    For cooking the duck:
    1 oz. light olive oil
    2 oz. butter
    1 rosemary sprig
    Squeeze of fresh lemon
    1 Tbsp. honey
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    Joe’s Eggs

    Breakfast, Soups
    4 oz Spinach, fresh
    1/2 cup Onion, sliced
    1/2 Mushrooms, sliced
    1/2 Italian sausage, cooked & crumbled
    3 ea Eggs, fresh
    2 oz Jack Cheese
    Red Pepper Salsa, to taste
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    Kabocha Squash and Duck Confit Pot Pie with Swiss Chard and Melted Leeks

    14-15 portions
    1 ea Kabocha Squash
    2 Shallots, minced
    2 cup Cream
    1 tbsp Sage, chopped
    1 cup Melted Leeks
    1 cup Duck Confit, diced
    4 leaves Swiss Chard,
    4 oz Goat Cheese, aged
    ¼ cup Olive Oil
    4 oz Butter
    ½ cup White Wine
    1 sheet of store bought Puff Pastry
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    Kinilaw (Fresh Seafood Medley in Coconut Milk)

    1/2 lb Red Snapper, cubed
    1/2 lb 16/20 Tiger Shrimp
    1/2 lb Squid Rings
    1/2 lb Bay Scallops
    2 ea Yellow Tomato Wedges
    1 ea Red Onion, thinly sliced
    3 tbsp Ginger (thin strips)
    1 ea Red Chili, fine diced
    1 lb Purple Yam cooked al dente, cut on the bias (rounds)
    8 oz of Rice Wine Vinegar
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    La Scala House Dressing

    ½ Small Yellow Onion, chopped (about ½ cup)
    ¼ cup Fresh Parsley, chopped
    ¼ cup Scallions (green part only) chopped
    1-2 tbsp Egg White (larger amount of egg white makes the dressing thicker)
    1 tbsp Fresh Lemon Juice
    1 tbsp White Vinegar
    1 tsp Dried Tarragon
    ½ tsp White Pepper
    ½ tsp Salt
    ¼ tsp Sugar
    ½ tsp Fresh Garlic, chopped
    3 tbsp Olive Oil
    1 cup Vegetable Oil
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    Lemon Basil Crab Salad

    2 c. jumbo lump crab meat
    ½ c. mayonnaise (fresh made preferred)
    2 Tbsp. sweet chili (mae ploy)
    2 oz. basil leaves chiffonade
    1 Tbsp. red pepper brun
    1 Tbsp. shallot minced
    1 Tbsp. lemon zest
    1 lemon juiced
    5 white endive leaves
    salt & pepper to taste
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    Lemon Grass Frozen Parfait

    Serves 8-10
    1/2 cup Water
    1/2 lb Sugar
    2 stalks Lemon Grass (chopped)
    Juice of 1 Lemon
    8 Egg Yolks
    1 pint whipped Heavy Cream
    1 pint fresh Raspberries
    1/4 cup Powdered Sugar
    1 tsp Lemon Juice
    1 cup fresh Pineapple
    1/2 cup Sugar
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    Lobster Avocado Salad Bluebonnet Baby Greens, Cucumber, Pomegranate Vinaigrette

    Serves 4
    1/4 cup Pomegranate Concentrate
    1/4 cup Red Wine Vinegar
    1 ea Shallot, minced
    2 tbsp Opal Basil, chopped
    1 ea Egg Yolk
    2 tsp Honey
    1 tsp Dijon Mustard
    1 cup Cottonseed Oil
    Salt and Pepper to taste
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    Lobster Club Sandwich on Brioche

    Serves 8
    1/4 Lobster, sliced paper thin
    3 ea Pepperidge Farm Brioche, toasted
    1 oz Love Creek Apple, sliced paper thin
    1/4 Avocado, sliced paper thin
    2 ea Romaine Leaves
    3 ea Beefsteak Tomatoes, sliced
    3 ea Bacon, cooked
    2 oz Herbed Mayo
    3 oz Pesca Chips
    2 ea Sweet Piquante Peppers
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    Lobster Creamed Corn

    Serves 10
    12 ears yellow corn
    ¼ lb. unsalted butter
    ½ yellow onion, small diced
    ½ c. all purpose flour
    ¼ c. sugar
    1 Tbsp. Old Bay seasoning
    ¼ tsp. cayenne powder
    2 c. heavy cream
    1 lb. Philadelphia cream cheese, room temperature
    5 dashes Tabasco sauce
    1 Tbsp. lobster base
    ⅓ c. brandy
    salt and pepper to taste
    1 ea. 12 oz. lobster tail, minced, shell discarded
    ⅓ bunch parsley, washed, drained and chopped fine
    1 c. Parmigiano Reggiano cheese, shredded
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    Malibu Chicken Sandwich

    1 cup White Wine
    1 cup Vinegar
    1 cup Olive Oil
    2 tsp Oregano
    2 tsp fine Basil Leaves
    2 tbsp Mustard
    2 tbsp Worchester Sauce
    2 tbsp Garlic Powder
    1 tbsp Black Pepper
    3 tbsp Salt
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    Mandarin Chicken

    Serves 4
    7 oz. sliced chicken
    1 oz. snow peas
    1 oz. diamond cut carrots
    2 oz. bok choy
    3 oz. broccoli
    ½ tsp. garlic
    1 tsp. chopped ginger
    ½ tsp. chili paste
    1½ tsp. fermented black beans
    ¼ tsp. salt & pepper mix
    ¼ tsp. chili flakes
    ½ fl. oz. sugar
    ½ fl. oz. vinegar
    2 fl. oz. soy sauce
    2 fl. oz. chicken stock
    ½ fl. oz. rice wine
    ½ fl. oz. rice vinegar
    2 tsp. cornstarch slurry
    ½ tsp. sesame oil
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    Mango Cheese Cake
    No baking; See recipe for Graham Cracker Pie Crust Recipe

    1 Graham Cracker Pie Crust
    1 (8-oz.) package Cream Cheese, softened
    1 (14-oz.) can Sweetened Condensed Milk
    1/3 cup Lemon Juice
    1 tsp Vanilla Extract
    Mangoes or any other Fruit in season
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    Martin Stembera’s Braised Lamb Shanks With Dried Apricots

    ¼ cup Sesame Seeds
    3 tbsp Cumin Seeds
    3 tbsp Coriander Seeds
    4 Lamb Hind Shanks, 12-14 oz each
    ¼ cup Olive Oil
    2 Carrots, chopped
    2 ribs Celery, chopped
    1 inch Fresh Ginger Root, chopped
    1 large Onion, grated
    1 large pinch Saffron
    1 cup White Wine
    1 stick Cinnamon
    1 tsp Ground Ginger
    1¼ tsp Ground Cloves
    2 Bay Leaves
    1 cup Dried California Apricots, whole
    4 cups Chicken Stock
    ¼ cup Dried California Apricots, chopped
    1 tbsp Butter
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    Memphis Rubbed Pork Shoulder

    10 lb. pork "Boston Butt" (choose a piece of meat with a good quantity of fat)
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    Menger Tortilla Soup

    5 ounces ground beef
    ¾ cup yellow onions, chopped
    ¼ cup Poblano peppers, chopped
    ½ cup Anaheim peppers, chopped
    1 ¼ cups tomatoes, diced
    ½ cup tomato paste
    3 quarts chicken stock
    ½ teaspoon of cumin
    4 sprigs cilantro
    ½ teaspoon granulated garlic
    Black pepper to taste
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    Mom's Bourbon Sauce

    Desserts, Sauces
    Serves 20
    2 lb 100% pure Grade A Butter
    2 lb Brown Sugar, break all clumps until final appearance in granular
    2 cup Heavy Whipping Cream
    1/3 cup Jack Daniels Bourbon (use only Jack Daniels)
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    Mom's Bread Pudding

    Serves 15
    4 lb coarsely chopped bread, approx. 2"x 2" x 1" pieces
    1 tsp ground Cloves
    1 tsp ground Nutmeg
    1 tbsp freshly ground Cinnamon
    1 lb Brown Sugar (2 1/4 cups, tightly packed)
    1/4 lb Butter (melted)
    1 qrt Pasteurized Eggs
    1 qrt Heavy Whipping Cream
    1/8 cup Bourbon Vanilla Extract
    1/2 cup Jack Daniel's Bourbon (use only Jack Daniels)
    15-16 oz Raisins (depending on pack size 15-16 oz)
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    Mongolian Barbequed Salmon

    Serves 6
    6 salmon filets, 8 oz. each
    6 slices fresh pineapple
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    Moroccan Lamb Tagine

    Serves 8
    4 lb Leg of Lamb, cut in 2” cubes
    4 cup Spanish Onion, chopped
    16 ea Dried Apricots, halved
    16 ea Dates, pitted and halved
    2 cup Olive Oil, divided
    ½ cup Fresh Coriander, de-stemmed, chopped
    1 tbsp Cinnamon, ground
    1 tbsp Ginger, ground
    2 tsp Turmeric, ground
    1½ tsp Black Pepper, freshly ground
    2 tsp Salt
    ¼ cup Sugar
    ½ tsp Spanish Saffron
    Garnish with: Slivered Almonds, Toasted Sesame Seeds, Toasted Fig Sauce
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    New York Strip Bruschetta

    Serves 4
    1 ea Baguette
    2 tbsp Butter, softened
    3/4 tsp Garlic, minced
    pinch Kosher Salt
    pinch Black Pepper
    3 tbsp Cream Cheese, softened
    2 tsp Chives, minced
    4-5 oz leftover New York Strip, room temperature
    1 ea Roma tomatoes, diced
    1 tbsp Basil, minced
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    Nutella and Dark Chocolate “Souffle” Cake

    Serves 12
    2 lb Chocolate, dark semisweet
    1 lb Butter
    1.5 cup Heavy Cream
    2 cup Sugar
    1 ea Nutella (13 oz container)
    15 ea Eggs, separated
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    Olive Focaccia-Crusted Scottish Salmon with Tomato and Fennel Confit, and Lemon Preserve Vinaigrette

    Yields 1 serving
    6 oz. salmon filet
    2 Tbsp. diced olive focaccia
    2 Tbsp. flour
    1 ea. egg
    ¼ c. olive oil
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    Oregano Salmon

    Serves 1
    7 oz Salmon Filet 2" thick, pbo
    1/4 cup Olive Oil
    1/4 stick Butter, cut lengthwise
    3/4 tbsp Oregano, minced
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    Yields 6 to 8 person
    8oz. Pork shoulder (loin or tenderloin is ok)
    8 oz. Chicken parts, (bone in)
    6 oz. Sausage (Spanish or use your choice)
    6 oz. Shrimp (shell out or in )
    6 oz. Calamari steak or tubes
    6 oz. Crawfish tail meat
    6 oz. Scallops (bay or sea)
    6 oz. Fish (diced, or use your trimmings)
    6 oz. Crawfish whole
    6 oz. Black mussels
    6 oz. Green new Zeeland mussels
    6 oz. Peppers tricolor 1” diced
    6 oz. Yellow onion 1” diced
    6 oz. Garlic chopped
    6 oz. Green peas (frozen)
    6 oz. Tomatoes red diced
    24 oz. Long grain rice
    1.5 qt. Chicken stock (simmer with saffron)
    1 pinch saffron
    1 cup olive oil
    ½ cup salad oil
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    Paesanos Apple Mango Spice Cake

    ½ cups vegetable oil
    1/2 cup sugar
    ½ cup brown sugar
    3 eggs
    1 cup cake flour
    2 cups All purpose flour
    1 ½ teaspoons baking soda
    1 teaspoon nutmeg
    1/2 teaspoon ground clove
    ¼ teasppon mace
    ¼ teaspoon ground ginger
    ½ teaspoon salt
    1 cup chopped roasted pecans
    1 cup raisins plumped in hot water
    1 teaspoon vanilla
    2 cups chopped apples
    1 cup chopped mangoes
    1 cup apple sauce
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    Paesanos Salmon – Mushroom Broth and Cilantro

    4 pcs. Atlantic Salmon 8 oz. (boneless, skinless, center cut)
    6 oz. Carrot, diced
    ¼ ea. Yellow onion, diced
    3 shallots, diced
    3 cloves garlic, minced
    1 stalk celery, diced
    1 leek, diced
    2 bay leaves
    4 oz. Olive oil
    4 oz. Butter
    Sea Salt and Fresh Ground Pink Peppercorns
    3 sprigs thyme
    3 sprigs rosemary
    (all mushrooms sliced)
    6 oz. Hen- of- the- woods mushrooms
    6 oz. Cremini mushrooms
    6 oz. Chanterelles
    6 oz. Shitake mushrooms, destemmed
    6 oz. Portobello mushrooms
    6 oz. Lobster mushrooms
    1 oz. Ginger minced
    6 oz. Dry Riesling
    6 oz. Dry Vermouth
    32 oz. home made chicken stock or vegetable stock
    6 oz. Sherry vinegar
    3 T. Cilantro chopped
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    Appetizers, Seafood
    Pound of fresh lump crab
    One egg white
    ½ White onions (chopped)
    One glove garlic (chopped)
    ½ cup mayo
    ½ Soup spoon mustard
    1 Cup of bread crumbs
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    Pan Seared Crab Cake

    1 lb Fresh Lump Crab
    1 Egg White
    ½ ea White Onion (chopped)
    1 clove Garlic (chopped)
    ½ cup Mayonnaise
    ½ Soup spoon mustard
    1 cup Bread Crumbs
    Olive Oil, for frying
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    Pasta Salad

    1 lb Tri-colored Rotini - Cooked
    1/3 large Red Onion, chopped
    1 large Red Bell Peppers, chopped
    ½ cup Black Olives
    1½ tbsp Spice Mix
    1 tbsp Garlic, minced
    1 cup Balsamic Vinaigrette of your choice
    May add some tarragon & honey
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    Pecan Pesto

    1/4 cup Garlic, roasted*
    2 cup medium Pecan Pieces, roasted
    1/2 cup Parmesan Cheese, grated
    2 each Limes, medium
    2 cup Sage (fresh leaves loosely packed)
    1–2 cup Olive Oil (Extra Virgin, 100% pure, or a blend of extra virgin and Canola oil)
    Salt, Kosher, to taste
    White Pepper, fresh ground, to taste
    1/4 tsp Cayenne Pepper
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    Penne Mediterranean

    Serves 6
    ½ oz Oil
    1 tsp Garlic, chopped
    1 tbsp Sun Dried Tomatoes, rehydrated
    4 oz Vegetable Stock
    2 tbsp Feta Cheese
    2 tbsp Butter, Unsalted
    Salt and Pepper
    7 oz Penne Pasta, cooked
    1 oz Baby Spinach
    1 tsp Pine Nuts
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    Persian Pumpkin Soup

    2 lb Pumpkin, chopped
    2 tbsp Olive Oil
    1/2 bunch Green Onion; chopped (including leaves)
    2 Garlic Cloves, crushed
    1 tsp ground Ginger
    1 tsp ground Cumin
    3 3/4 cup Chicken Stock (veg stock can be used as well)
    Salt and fresh Ground Pepper, to taste
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    Pizza Dough

    1.5 gal Water
    1 Tbsp Yeast
    1 C honey
    1 C Sugar
    1 C olive oil
    1 C salt
    20 lbs AP flour
    1 lb Semolina
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    Poblano Corn Chowder

    6 qt of Heavy Whipping Cream
    9 Pablanos (fresh)
    3 Onions
    4 tbsp minced Garlic
    2 1/2 lbs Cheddar Cheese
    8 cup Corn8 large Potatoes (peeled, cut into cubes, and cooked to al denté)
    1 cup of Minced Bacon (mince while frozen)
    1/2 lb Butter
    6 tbsp Cumin
    6 tbsp Salt
    6 tbsp White Pepper
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    Poulet Basquaise (Basque Chicken)

    Serves 4
    1-1/2 lb ripe Tomatoes
    3 Green Bell Peppers, cut into fine strips
    2 Serrano Pepper, seeded & finely diced
    2 Spanish Onions, coarsely chopped
    4 Cloves Garlic, finely diced
    2 Chicken Breasts (cut into four serving pieces)
    4 Chicken Thighs
    5 oz Proscuitto, cut into bite-size pieces
    1/4 cup Olive Oil
    1 cup Dry White Wine
    Salt & Fresh Ground Pepper, to taste
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    Profiteroles with Kahlúa Chocolate Sauce

    14-15 portions
    17 oz Butter, cut in pieces
    3 cups Water
    1 tsp Salt
    3 cups Flour
    12 large Eggs

    Ingredients for Kahlúa Chocolate Sauce
    2 cups sugar
    1 qt heavy cream
    2 lb dark chocolate finely chopped
    2 tsp vanilla
    ½ cup kahlúa
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    Pumpkin Crema

    14-15 portions
    4 ea Sugar Pie Pumpkins, medium sized
    8 tbsp Butter
    8 tbsp Brown Sugar

    Ingredients for Pumpkin Crema
    1 cup Sugar
    3 tbsp Candied Ginger
    16 Oz Cream Cheese
    1½ cup Brown Sugar
    1 cup Mascarpone
    12 Egg Yolks
    4 tsp Vanilla Extract
    1 tsp Salt
    ½ tsp Ground Cinnamon
    4 cup Pumpkin Purée
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    Quail Salad and Dressing

    1 ea Quail
    1 oz Goat Cheese
    1/2 oz Prosciutto
    11/2 oz Romaine
    11/2 oz Spring Mix
    1/4 oz Kalamata Olive
    2 ea Tomato, sliced
    1/4 oz Pine Nuts
    2 oz Goat Cheese Dressing
    2 oz Dijon Vinaigrette
    1/2 oz Balsamic Reduction
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    Quince Stew

    Serves 4–6
    2 large quince
    ½ Tbsp. cinnamon
    4 Tbsp. butter
    ¼ tsp. nutmeg
    1 lb. black angus beef chunks or ground beef
    2 Tbsp. sugar
    1 large onion (finely chopped)
    ⅓ c. yellow split peas
    1 tsp. salt
    2 c. water
    ½ tsp. pepper
    2 Tbsp. lemon juice
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    Roasted Garlic & Onion Soup

    22 cloves Garlic
    2 ea large Yellow Onion, cut into 2" cubes
    2 ea large Potatoes, peeled and chopped
    2 qt Chicken Stock
    2 ea Bay Leaf
    3 ea Clove
    2 tbsp Ham Base
    3 tbsp Olive Oil
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    Roasted Rack of Lamb, San Angelo Texas Organic Potato-Mustard Green Dauphinoise with Lemon Thyme

    Serves 4
    1/2 lb Manchego Cheese, shredded
    3 cup Heavy Cream
    1/2 tbsp Garlic, minced
    1 tbsp Shallots, minced
    5 lb Organic Red Bliss Potatoes, sliced 1/8” thick
    1/2 bu Mustard Greens, roughly chopped
    Salt and Pepper to taste
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    Roasted Squash & Goat Cheese Quiche

    Casserole, Vegetables
    6 Slices
    1 8 inch Buttered Pan
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    Rosario’s Famous Shrimp Nachos

    Appetizers, Seafood
    1 medium Tomato, diced
    ¼ cup White Onion, diced
    8 sprigs Fresh Cilantro, chopped
    1 Fresh Jalapeño, seeded and minced
    1 tbsp Fresh Lime Juice
    Ingredients for Shrimp Nachos
    6 Medium Shrimp, peeled and deveined
    2 tbsp Butter
    1 tbsp Garlic, minced
    12 Nachos Chips, (home styled preferably)
    Monterey Jack Cheese
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    Salmon Vera Cruz with Black Mussals

    1 each salmon filet, shaped in a spiral
    2 tablespoons red onion, diced med
    1 tablespoon garlic, minced
    2 ounces dry white wine
    2 tablespoons roma tomato, diced med
    2 tablespoons yellow tomato, diced med
    1 tablespoon kalamata olive, minced
    1/2 tablespoon capers
    2 ounces saffon shellfish stock
    5 each mussels, whole
    5 each Saffron Potatoes, prepared as directed below
    1/2 tablespoon cilantro leaves, whole
    2 ounces arugula leaves
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    Salsa Verde

    1/4 cup fresh Tarragon
    1/4 cup fresh Basil
    1/4 cup fresh Chives
    1/4 cup fresh Parsley
    1/4 cup fresh Cilantro
    1 tbsp Dijon Mustard
    2 tbsp Olive Oil
    2 ea fresh Garlic Cloves
    Misc: Salt and Pepper
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    Sashimi Tapas

    3 oz fresh Tuna, chopped
    3 oz fresh Yellowtail, chopped
    3 oz fresh Salmon, chopped
    1 stalk Green Onion, chopped finely
    Sushi Vinegar
    1 clove Garlic, finely chopped
    4 tbsp Japanese Mayonnaise
    Japanese Radish (Daikon), shredded
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    Seared Tuna

    4 oz. fresh sashimi grade tuna
    1 Tbsp. shichimi pepper
    1 oz. pickled sushi ginger small julienne
    1 oz. fried onion julienne
    2 oz. Ponzu sauce
    4 oz. shredded cucumber
    Parsley for garnish
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    Sesame Ginger Dressing

    4 oz Rice Wine Vinegar (unseasoned)
    4 oz Sugar
    2 oz Soy Sauce
    1 tbsp chopped Ginger
    1 tbsp chopped Shallots
    2 tbsp chopped Garlic
    2 tbsp chopped Scallions
    1 tbsp toasted Sesame Seeds
    1 tbsp Sambal Olek or similar Chili Sauce
    1 Juice of entire Lime
    2 oz Peanut Oil
    1 oz pure Sesame Oil
    Salt and Pepper, to taste
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    Shiner Bock Braised Beef Short Ribs

    2 ea. braised short ribs
    3 oz. stone ground grits
    1 qt. whole milk
    2 oz. french beans, blanched
    2 oz. natural jus
    ½ oz. goat cheese for garnish
    carrots, celery, onions, rosemary, thyme, crushed garlic, orange zest, seasoned flour, salt and pepper to taste for braising.
    canola oil
    truffle oil
    2 Tbsp. tomato paste
    12 oz. Shiner Bock beer
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    Shrimp Aigre Doux with Asparagus

    4 oz Red Thai Chili Peppers (chopped)
    1/2 White Onion (chopped)
    4 cloves Garlic (chopped)
    2 tbsp Salt
    2 tbsp Sugar
    1 tbsp Tomato Paste
    1/2 cup Rice Vinegar
    1/2 cup Water
    1 pinch of Saffron
    32 large Shrimp
    2 lb fresh Asparagus
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    Shrimp Woozie

    Serves 6
    1½ oz Oil
    10 ea (31/40 size) Shrimp
    1 tsp Garlic chopped
    6 oz Alfredo Sauce
    1 Tbsp Butter, unsalted
    7 oz Fettuccini Pasta, cooked
    1 oz Baby Spinach
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    Simple Chocolates

    1 qt Heavy Cream
    1 lb Butter
    1 lb Sweet Chocolate
    1 lb Bitter Chocolate
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    Smoke-At-Home Brisket

    Serves 15-18
    Mesquite Chips
    1 (5 to 6 lb) Brisket
    2 tsp Salt
    11/2 tsp freshly Ground Pepper
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    Smoked Turkey Hash

    Yields 10 1-cup portions
    3 lb. smoked turkey (shredded)
    3 lb. blanched potato (shredded)
    1 medium onion minced
    salt, pepper & garlic to taste
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    Snapper Hemingway

    Serves 4
    ¼ cup Shallots, peeled and chopped fine
    10 oz Salted Butter, room temperature, cubed 1 inch
    2 tbsp Fresh Lemon Juice
    ¼ cup Heavy cream

    Ingredients for Seasoned Flour
    2 cups Flour
    1 tsp Garlic Powder
    ¼ tsp Onion Powder
    ¼ tsp White Pepper
    1 tsp Paprika
    ¼ tsp Salt

    Ingredients for Egg Wash
    ½ cup Milk
    1 ea Large Egg
    Ingredients for Club Cracker Breading
    1½ cup Club Crackers
    1½ cup Parmesan Cheese, finely grated

    Ingredients for Snapper Hemingway
    4 ea (6 oz.) Snapper Fillets
    8 oz Jumbo Lump Crabmeat (or other crabmeat picked free of all shell)
    1 oz Vegetable oil
    8 tbsp Curly Parsley, chopped
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    South American Alfajors

    25 portions
    30 oz Butter
    3 ea Eggs
    4 oz Cognac
    3 cup Flour
    1 oz Baking Powder
    12 oz Cajeta
    3 cup Sugar, granulated
    6 ea Egg Yolks
    7 cup Cornstarch
    1 oz Vanilla Extract
    2 ea Lemon Zest
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    Southern Bluegrass Pork Loin, Apple Cider Bourbon Glaze with Dijon Mustard Reduction Sauce

    Serves 10-12
    1/2 cup Light Brown Sugar
    1/4 cup Burleson Honey
    1 tsp Cinnamon
    1/4 tsp Allspice
    1/4 Mace
    1/2 tsp Maldon Salt
    1/4 tsp Cardamom
    1 cup Bourbon
    4 cup Apple Juice
    1 cup Champagne Vinegar
    1/4 cup melted Butter
    2 tbsp Cornstarch
    2 tbsp cold Water
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    Southern Fried Pork Tenderloin

    2 cups Japanese Bread Crumbs,
    Finely Ground
    6 Finely Chopped Shallots
    3 tbs. Olive Oil
    Salt and Pepper to taste
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    Spaghetti Carbonara

    Serves 2
    1 lb. spaghetti al dente
    4 egg whites
    8 oz. diced pancetta
    6 oz. parmesan cheese
    2 Tbsp. olive oil
    black cracked pepper to taste
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    Spanish Olive Tapanade

    11/2 cups pitted Spanish Manzanilla Olives
    1 clove Garlic, finely chopped
    1 tsp Capers, drained
    1/4 cup Extra Virgin Spanish Olive Oil
    1 tsp Lemon Juice
    2 tbsp fresh Cilantro Leaves, chopped
    freshly ground Black Pepper to taste
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    Spinach Ravioli in Lemon Cream Sauce

    Serves 3-4
    1 lb High Gluten Flour
    1 lb All Purpose Flour
    1 oz Lemon Juice
    1 lb Semolina Flour
    6 oz Heavy Cream
    11 lg Eggs
    1/4 cup Olive Oil
    3/4 cup Water
    1/2 tsp Kosher Salt
    1/2 tsp White Pepper
    1/2 tsp Food coloring (yellow shade)
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    Steak And Eggs Benedict

    Serves 1-2
    5 tbsp butter
    2 ea Egg Yolks (for sauce)
    2 tsp Red Wine
    1½ tsp Lemon Juice
    1-2 dashes Tabasco Sauce
    Pinch Salt
    Pinch White Pepper
    1 ea English Muffin
    2 tsp. Olive Oil
    3-4 oz. Leftover Steak
    2 cups Water
    1 tsp. White Vinegar
    2 ea Eggs (for poaching)
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    Steak Grilles

    1 Beef Tenderloin
    Black Pepper, to taste
    Salt, to taste
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    Steamed Mussels

    20-25 mussels
    1 Tbsp. chopped garlic
    1 Tbsp. chopped shallots
    1 knob of butter, unsalted
    1 Tbsp. lemon juice
    1 sprig of thyme
    ½ c. white wine
    ¼ c. heavy whipping cream
    sprinkle salt & pepper
    chopped parsley
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    Steamed Red Snapper with Mushroom & Ginger

    1 Whole Red Snapper, cleaned and scored on each side
    1 Shiitake Mushroom, finely sliced
    2 inches Fresh Ginger, cut into thin strips
    4 Baby Bok Choy, sliced lengthwise
    2 tbs Oyster Sauce
    1 tbs Soy Sauce
    1 tsp Sugar (optional)
    2 Scallions, thinly sliced
    chopped Cilantro leaves (for garnish)
    Red Bell Pepper, thinly sliced (for garnish)
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    Tangerine Tart with Hazelnut Chocolate Crust

    ¼ c. fresh lemon juice
    ¾ c. fresh tangerine juice
    5 large egg yolks
    1¾ c. sugar
    1 Tbsp. grated tangerine zest
    1 Tbsp. cornstarch, sifted
    5⅓ Tbsp. melted butter
    ½ recipe hazelnut- chocolate crust
    1 seedless tangerine, sliced into paper thin rings, skin on
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    Tempura-Fried, Crab- Stuffed Texas Shrimp with Sesame Peach Aioli

    3 ea. 16/20 texas shrimp
    superlump crab meat
    2 tsp. wakame salad
    2 tsp. sesame peach aioli
    1 tsp. black and white sesame seeds
    1 tsp. lemon oil
    salt and white pepper to taste
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    Texas Caviar

    Appetizers, Seafood
    5 lb Dried Black-Eyed Peas
    2½ tbsp Seasoning Salt
    1 tbsp Salt
    ½ tbsp Paprika
    ¼ tbsp Cumin
    ½ tsp Black Pepper
    1½ cup Celery, chopped
    ¼ lb Butter
    ½ Onion, diced
    1½ cup Green Bell Pepper, diced
    3/4 cup Red Bell Pepper, diced
    Pinch of Cayenne Pepper
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    Texas Chili with Beans

    Makes 4 gallons
    3 Tbsp. vegetable oil
    20 lbs. chili meat (coarse grind)
    10 ea. yellow onions (peeled, 1/8" diced)
    1 c. garlic (chopped)
    2 gallons water, warm
    2 cans chipotle peppers (blend using burr mixer)
    8 oz. beef base
    8 c. tomato paste
    3 gallons water
    3 c. chili powder
    ½ c. cumin
    2 Tbsp. black pepper
    2 Tbsp. oregano leaves
    1 Tbsp. red pepper flakes
    4 Tbsp. Kosher salt
    1 can red kidney beans (washed & drained)
    4 bottles Shiner Bock beer (dark beer)
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    Texas Stuffed Roasted Quail

    2 semi-boneless quail
    1 lb. ground ribeye
    2 oz. meat rub spice
    5 oz. water
    ½ Tbsp. salt
    1 oz. white vinegar
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    The Lodge’s Signature Duck Confit with Orecchiette Pasta, Parmesan Cream, Sweet Corn, Italian Parsley and Toasted Garlic Breadcrumbs

    6 ea Duck Legs
    1 gal Rendered Duck Fat

    Ingredients for Breadcrumbs
    4 oz Sourdough Bread
    1 cup Olive Oil, extra virgin
    1 oz Garlic

    Ingredients for Orecchiette Pasta
    ½ lb Orecchiette Pasta, cooked till al dente
    2 ea Ears of Corn, kernels only
    1 bunch Italian Parsley, finely chopped
    1 qt Heavy Cream
    4 oz Toasted Garlic Breadcrumbs (sourdough bread)
    2 oz Grated Parmesan Cheese
    Kosher Salt and Fresh Cracked Black Pepper, to taste
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    The Melted Turtle Chocolate Fondue

    4 oz Melting Pot Milk Chocolate Fondue Bar
    4 oz Liquid Caramel
    2 oz Chopped Pecans
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    Tomato Tartlet

    Serves 4
    6 large Vine Ripened Tomatoes, peeled & chopped
    8 large cloves Garlic, sliced
    6 large Basil Leaves, sliced thin
    2 tbsp Shallot, chopped
    1/4 cup Extra Virgin Olive Oil (Finest Quality)
    1 tsp Tomato Paste
    Salt & Pepper
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    Tomato/Watermelon Salad with Basil & Feta

    Serves 2
    2 cups Seedless Watermelon, diced
    2 cups Vine Ripe Tomatoes, quartered
    ½ cup Feta, (finest quality), broken into pieces
    2 tbsp Chives, chopped
    4 tbsp Fresh Basil, sliced into thin strips
    ¼ cup EV Olive Oil, (finest quality!)
    ½ cup Rice Wine Vinegar
    Salt and Pepper
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    Tortilla Soup

    Yields 16 portions
    1 lb. corn tortillas, chopped
    1 ea. yellow onions, chopped
    4 oz. garlic, chopped
    1 gal. chicken stock/broth
    8 oz. green zucchini, bias cut
    8 oz. green bell pepper, julienne cut
    1 lb. canned crushed tomatoes
    2 ea. fresh jalapeño peppers
    6 fl. oz. corn oil
    ½ oz. ground cumin
    8 oz. yellow onion, julienne cut
    8 oz. yellow squash, bias cut
    salt and pepper to taste
    garnish to taste
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    Tre Trattoria’s Pine Nut Tart

    2½ cup All-Purpose Flour
    1 Teaspoon Sea Salt or Kosher Salt
    1 cup Unsalted Butter (8oz or ½ pound)
    ¼ cup Ice Water

    Ingredients for Tart Filling
    2/3 cup Chestnut Honey or Local Honey
    ½ cup Sugar
    1 tsp Sea Salt or Kosher Salt
    1 cup Butter
    ½ cup Cream
    1 whole Egg
    1 Egg Yolk
    1¼ cups Pine Nuts
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    Vanilla Tres Leches

    Serves 8–16 per cake
    8 eggs
    1 lb. sugar
    20 oz. flour
    2½ soupspoons baking powder
    3 oz. vanilla flavor
    6 oz. milk
    4 oz. pecan pieces
    2 pints of chopped pecans for garnish
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    Veal Veronese Breaded Veal with Creamy Mustard Sauce

    Serves 4
    24 oz. veal, thinly pounded
    2 whole eggs, beaten
    1 c. flour
    4 Tbsp. olive oil or butte
    1 c. heavy cream
    1 c. half & half
    2 Tbsp. Dijon mustard
    1 oz. basil, cut into julienne strips
    salt & pepper to taste
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    Walnut Encrusted Pork Loin with Raspberry Sauce

    Serves 4-6
    1/2 pint fresh Raspberries
    2 tbsp Shallot, finely chopped
    1/2 cup White Wine
    1/3 cup Sugar
    1/2 cup Water
    1/8 tsp Salt
    1/8 tsp Pepper
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    Warm Pear

    2 Pear, cored and sliced
    2 tbsp Butter
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    White Corn Polenta

    11/2 cup White Corn Polenta
    3 cup Chicken Stock
    1/4 cup Shallots, minced
    1/2 tbsp Garlic, minced
    1 tbsp Red Bell Pepper, fine dice
    1 tbsp Poblano Pepper, fine dice
    1/4 cup roasted Corn Kernels
    1 tbsp Butter
    Misc: Olive Oil, Salt and freshly Ground
    Black Pepper
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    Wild Mushroom & Escargot Pizza

    14” Pizza Dough ball
    3 oz Creamy Basil Pesto Sauce
    16 ea Escargot, cleaned and drained
    3 oz Mozzarella Cheese
    3 oz Provolone Cheese
    1.75 oz Butter
    1/6 oz Parsley, chopped fine
    1/16 oz Garlic
    1/16 oz Shallot, chopped fine
    1 tsp Salt
    1/16 oz Pepper
    Dash of Nutmeg
    5 oz Mixed Wild Mushrooms, rinsed
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    Yellowfin Tuna Ceviche Avocado, Mexican Lime, Serrano Peppers & Wasabi

    3 oz Yellowfin Tuna
    2 oz Asian Ponzu
    1 tbsp Avocado, small diced
    1 chopped Serrano
    Wasabi Powder
    1 Fried Ginger Chip, for garnish
    1 Cilantro Sprig, for garnish
    1 tbsp Cucumber, diced
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    Zesty Saffron Lemon Sauce

    3/4 cup fresh Lemon Juice
    1 tsp Cider Vinegar
    1 clove Garlic, minced
    11/2 stick Unsalted Butter, cut into tablespoons
    1/2 tsp grated Lemon Zest
    1 tsp finely ground Saffron (diluted in 2 tbs hot water right before using)
    Salt & freshly ground Pepper to taste
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