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DELICIOUS MISCHIEF RECIPES
MAINE LOBSTER BENEDICT
O’Rourke’s Steakhouse
Dill Hollandaise
4 large eggs
½ cup ounces melted butter
1 ounce chopped fresh dill
1 teaspoon lemon juice
1 teaspoon Tabasco hot pepper sauce
1 teaspoon salt
4 English muffins
8 large eggs
12 ounces fresh spinach
2 tablespoons olive oil
8 pieces lobster claw meat
2 Roma tomatoes
To prepare the Hollandaise, whisk eggs in
a mixing bowl over boiling water,
not letting bowl touch the water.
Slowly pour in the melted butter,
whisking constantly for
5 minutes. Stir in the dill, lemon juice,
Tabasco and salt.
Split, butter and toast the English muffins.
Boil 1 quart of water, add 1 tablespoon
of vinegar and poach the eggs. Sauté the
spinach in the olive oil. Heat the lobster in
a sauté pan. Slice the Roma tomatoes.
Set both halves of each muffin on a plate,
then top (in order) with sliced tomato,
sautéed spinach, poached egg, lobster
and hollandaise.
Serves 4.
JOHN’S BARBECUE SAUCE
3 cups water
1 cup ketchup
½ cup brown sugar
½ cup minced onion
¼ cup white vinegar
¼ cup Worcestershire sauce
1 tablespoon dark molasses
1 teaspoon celery seed
¼ teaspoon chili powder
½ teaspoon Hungarian paprika
1 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a saucepan and summer for 1 hour. Makes enough for 6 pounds of brisket or ribs.
WILD GAME CHILI
Chef Jeff Blank, Hudson’s on the Bend
1 pound Texas venison,
¼-inch cube (hind quarter is the best)
1 pound Texas wild boar, ¼ inch cube (hind quarter is best)
2 pounds yellow onion, diced
1/2 cup minced garlic
1/4 pound bacon, finely diced
7 tablespoons chili powder
3 tablespoons cumin
2 cups diced tomatoes
2 cups veal stock
1 lemon, juice and zest
2 tablespoons brown sugar
6 ancho chiles, seeded and pureed
2 poblano chiles, diced
2 stalks celery, diced
Salt and freshly ground black pepper. Render the fat from the bacon and reserve the cooked bacon and the drippings. Clean all the venison and wild boar free of connective tissue and silver skin and with a sharp knife cube into 1/4” pieces. Brown the meat in small batches using high heat, a large heavy pot or skillet and several tbs. of bacon drippings. By cooking in small batches you will sear and brown the meat quickly. This will give you proper color (rich brown - not gray) and texture.
Remove the meat and set aside while you sauté the onions, garlic, celery and poblanos in the same pot used for the meat. Use some bacon drippings to sauté and add the cooked bacon to the sautéed vegetables. Add the tomatoes, veal stock, lemon, zest, brown sugar, cumin, chili powder, and pureed anchos (puree the anchos in blender with a little veal stock). Bring to a boil and reduce to a simmer. Add the browned meat and slow simmer for 2 hours, adding a little beer or water as it becomes too thick.
Toppings can vary from pico de gallo to grated cheese, goat cheese or flavored sour creams. We are partial to our tomatillo white chocolate sauce as at topper. The chili recipe can be made a day or two ahead of time - it just gets better in the refrigerator. Serves 10-12.
TEXAS SMOKED DUCK WITH BLACK-EYED PEAS
Lajitas Resort
4 duck legs
¼ cup dark chili powder
3 tablespoon onion powder
3 tablespoons garlic powder
¼ cup brown sugar
2 tablespoons mustard powder
2 tablespoons ground ginger
1 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Rub legs with seasonings and smoke at 200 degrees for 6 hours.
Stewed Black-Eyed Peas:
4 strips of bacon, finely diced
1 large carrot, finely diced
2 ribs of celery, finely diced
1 yellow onion, finely diced
2 cups cleaned dried black eye peas
2 cups duck or chicken stock
1 bay leaf
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
Sauté the bacon until it starts to turn crisp, then add the vegetables and stir over medium-high heat until soften. Add the stock, the bay leaf and the herbs. Simmer over medium heat until the beans are cooked through and the stock has evaporated, about 45 minutes. Reheat the smoked duck legs in duck or chicken stock and serve on a bed of the black-eyed peas. Serves 4.
TEXAS
SASSY PICKLE CHIPS
Vegetable
oil for frying
1
egg
1
tablespoon Texas Sassy Pickle Juice
1
cup water
1
cup self-rising flour
1/2
cup cornmeal
1
jar Texas Sassy Pickle Chips, drained
Heat oil to 375 degrees. Slightly beat egg in small mixing bowl; stir in pickle
juice and water. Lightly cover pickles with flour, then dip in egg mix, then dip
in corn meal.
Using a frying basket, submerge pickles in oil until golden brown (only 1-2 minutes). Do not crowd the pickles while frying. Drain on paper towels and serve immediately, with your favorite blue cheese or ranch dressing. Serves 8-10 as a snack.
PANHANDLE CHICKEN FRICASSEE
3 tablespoons vegetable oil
2 slices bacon, diced
1 (6-7 pound) chicken, cut into serving pieces
3 onions, finely chopped
4 cloves garlic, minced
2 tablespoons flour
2 cups chicken broth
2 bay leaves
2 sprigs fresh thyme
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
½ teaspoon black pepper
Cooked white rice
Heat the oil in a Dutch oven and stir the diced bacon until crisp and fat is rendered, then add the chicken and cook until browned on all sides, about 10 minutes. Remove the chicken and saute the onion and garlic in the far until golden. Stir in the flour to create a roux, letting it cook until dark golden brown.
Return the chicken to the pot, along with the broth, bay leaves, thyme, parsley, Worcestershire sauce, salt and pepper. Cover the pot and cook over medium heat umtil chicken is tender, about 1 hour. Serve the chicken with the gravy in a bowl or tureen, with plenty of rice.
Serves 6-8.
SMOTHERED SNAP BEANS
2 pounds fresh snap beans
1 ½ pounds bacon, finely chopped
1 large onion, finely chopped
2 cups water
1/2 teaspoon salt
Snap off the ends of the beans and chop each into 2-3 segments. In a medium saucepot, stir the bacon and onion until bacon stars to crispen. Then add the beans, water and salt. Cover and cook until beans are tender, about 30 minutes.
GORGONZOLA AND TEXAS RIESLING CHEESE BALL
1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
¼ cup shredded sharp cheddar cheese
2 tablespoons Texas Riesling
2 tablespoons paprika
½ cup chopped pistachio nuts
In a medium bowl, blend cheeses and riesling. Form into a ball shape. Sprewad paprika and pistachios on wax paper, roll the cheese.
Wrap coated cheese in wax paper and refrigerate for 6 hours, or overnight, before serving.
Serves 8-10.
SAGEBRUSH CHICKEN SOUP WITH TEXAS CHARDONNAY
2 quarts chicken broth
½ teaspoon dried thyme
¾ teaspoon dried rubbed sage
1 onion, chopped small
2 carrots, peeled and chopped small
2 stalks celery with leaves, chopped small
1 tablespoon minced garlic
¾ pound boiling potatoes, peeled and chopped small
1/3 cup Fall Creek chardonnay
Salt and black pepper to taste
2 cups cubed roasted chicken meat
Sour cream and chopped fresh parsley for garnish
Heat chicken stock in a large pot until just boiling, then add thyme, sage, vegetables and garlic, cooking until vegetables are tender, about 30 minutes.
Stir in the chardonnay and season as needed with salt and pepper. Add the chicken. Ladle into soup bowls and serve with a dollop of sour cream and a sprinkle of parsley.
Serves 6-8.
GRILLED
SNAPPER TACOS
WITH MUSCAT CANELLI PEACH
SALSA
Peach Salsa:
2 cups chopped peeled peaches
1 cup chopped tomato
1 cup diced red onion
¼ cup freshly squeezed lime juice, divided
3 tablespoons minced fresh cilantro
2 tablespoons minced green onions
1 teaspoon chopped seeded Serrano pepper
3 tablespoons Llano Estacado muscat canelli wine
1 teaspoon honey
¼ teaspoon salt
1 pound skinless Gulf red snapper fillets
¼ cup freshly squeezed lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped seeded
Serrano pepper
Salt and black pepper
16 corn or flour tortillas, warmed
2 cups shredded green cabbage
Additional minced cilantro for garnish
In a glass bowl or plastic bag, combine snapper filets with lime juice, cilantro, garlic, serrano, salt and pepper. Marinate in the refrigerator for 2 hours. To prepare the peach salsa, combine all ingredients in a bowl. Toss gently so peaches and tomatoes are not damaged.
Allow to sit for 10-15 minutes, so flavors can combine. Preheat grill and grill marinated snapper filets 3-4 minutes per side, until meat flakes easily with a fork. Cut fish into small chunks to wrap in two warm tortillas for each taco, garnished with peach salsa, shredded cabbage and a little more cilantro.
Serves 4.
WEST TEXAS CLARET STEAK
4 (8 ounce) boneless top loin steaks (New York or filet), about 1 inch thick
2 tablespoons black peppercorns, crushed with back of small skillet
2 tablespoons unsalted butter
3 tablespoons finely chopped shallots
1 cup sliced mushrooms
3 cups Becker claret
1/2 cup heavy cream
1 teaspoon dried tarragon
Salt to taste
Roll steaks in freshly crushed peppercorns. Melt 1 tablespoon of butter in a skillet large enough to accommodate the steaks and cook until almost desired doneness. Remove to a heated platter and place in a large oven.
Add remaining butter to skillet and sauté shallots until just softened. Add the red wine and reduce over high heat until about 1/3 cup remains about 5 minutes. Add cream and tarragon, reducing until sauce is thickened and about ½ cup remains.
Season with salt and spoon 2 tablespoons of sauce over each steak.
Serves 4.
DEWBERRY COBBLER WITH TEXAS PORT WHIPPED CREAM
2 prepared pie crusts or biscuit dough, rolled out flat
1 quart Texas dewberries (or blackberries)
2 cups sugar
¾ pound butter
1 cup heavy cream
2 tablespoons Messina Hof Papa Paulo port
Preheat oven to 325 degrees. Line sides of a 2-quart baking dish with about ½ of one sheet of the pastry. Cover the baking dish with ½ the berries, sugar and butter, then cut the remaining ½ sheet into small pieces and scatter across top of berry layer. Add remaining berries, sugar and butter.
Place remaining sheet of pie crust on top. Cut holes in pastry and bake until golden brown, about 1 hour. In a bow whisk the heavy cream with the port until light and fluffy. Serve cobbler squares hot with a dollop of whipped cream.
Serves 6-8.
PEPPER JACK POTATO CASSEROLE
6 medium potatoes
½ cup dairy sour cream
½ teaspoon salt
3-4 tablespoons whole milk
4 ounces Monterey Jack with jalapenos (pepper jack), shredded
Grease and 1 ½-quarter casserole. Peel and quarter the potatoes, then boil them in salted water until tender, about 25 minutes. Drain. Mash the potatoes by hand or with an electric mixer set on low. Add the sour cream and salt, along with just enough milk to make the consistency fluffy. Stir in the shredded cheese.
Preheat the oven to 350 degrees and baked until heated through and golden on top, about 45 minutes.
Serves 6.
MARGARITA PORK CHOPS
4 boneless pork loin chops, cut 1-inch thick
1/3 cup prepared orange marmalade
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon freshly ground ginger
1 tablespoon chopped cilantro
Lime wedges
Trim the fat from the pork chops. Prepare a glaze by combining the orange marmalade, jalapeno lime juice, tequila and ginger in a mixing bowl. Grill the chops on a preheated grill for12-15 minutes, brushing with the glaze during the final 5 minutes. Serves garnished with cilantro and lime wedges.
Serves 4.
ROASTED TOMATO AND GARLIC DIP Fredericksburg Herb Farm
5 large cloves garlic
15 plum tomatoes, cored and halved lengthwise
1 ½ teaspoon extra-virgin olive oil
1/8 teaspoon orange oil
1/8 teaspoon ground red pepper
Freshly ground black pepper to taste
2 tablespoons chopped fresh basil
½ teaspoon freshly squeezed
lemon juice
1 ½ teaspoon salt
2 tablespoons chopped
Italian parsley
Preheat the oven to 450 degrees. Lightly coat a sheet of aluminum foil with vegetable spray, wrap around the garlic cloves and roast for 10 minutes. Lightly coat a baking sheet with vegetable spray and set out the tomatoes cut side down. Roast until soft and slightly browned, about 20 minutes. Transfer the tomatoes and garlic to a food processor, along with the olive oil, orange oil, red and black peppers, basil, lemon juice and salt. Pulse until almost smooth. Place in a serving bowl garnished with Italian parsley.
CORN AND CRAB CHOWDER
¼ cup unsalted butter
2 cups chopped celery
2 cups chopped onion
4 (15-ounce) cans whole kernel corn, with liquid
2 large baking potatoes, peeled and diced
8 cups milk
4 cups heavy cream
1 pound claw crabmeat
¾ teaspoon Creole seasoning
½ cup finely chopped fresh parsley
½ cup light brown roux
In a medium-sized stockpot or Dutch oven, melt the butter over medium-high heat and sauté the celery and onion until opaque, 8-10 minutes
Add the corn with liquid and potatoes, coking until the potatoes are tender, about 15 minutes. Add the milk, cream, about ½ the crabmeat, Creole seasoning and parsley.
Bring to a boil, lower heat and simmer for 10 minutes. Thicken with roux. Gently stir in remaining crabmeat and serve in soup bowls.
Serves 6-8.
GRILLADES AND GRITS
2 tablespoons all-purpose flour
6-8 boneless beef round steaks
(5-6 ounces each), trimmed of excess fat and cut into serving pieces
2 tablespoons vegetable oil
1 large red onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
2 bay leaves
2 teaspoons freshly chopped parsley
1 (8-ounce) can tomato sauce
4 cups beef stock or broth (low sodium, if canned)
1 tablespoon Creole seasoning
Salt and black pepper to taste
4 cups hot cooked grits.
Heat the oil in a large skillet and brown the beef. Remove the beef and stir in the flour until you have a dark brow roux. Add the onion, bell pepper, celery, garlic, bay leaves and parsley, coking until softened. Add the tomato sauce, beef stock, Creole seasoning, salt and pepper.
Bring to a boil, lower the heat and simmer for 10 minutes, then return the meat to the pan and simmer until it is tender, 35-40 minutes.
Remove the bay leaves. Serve in bowls over hot grits.
Serves 6-8.
JAIMITO CRABMEAT NACHOS
1 (9-ounce package) hollandaise sauce mix
1 cup milk
¼ cup butter
1 cup Texas crabmeat
1/8 cup chopped red onion
2 tablespoons chopped cilantro
2 strips bacon, finely chopped and cooked until crisp
2 teaspoons chopped pickled jalapenos
8 tostada shells
1 cup shredded Jaimito quesadilla cheese
Guacamole
Pico de gallo
Sour cream
Prepare the hollandaise in a medium skillet, using the milk and butter. Preheat the broiler. Gently combine the crabmeat with the onion, cilantro, bacon and jalapeno. Add this to the hollandaise, stirring just to incorporate.
Spread mixture over tostada shells and sprinkle generously with cheese. Place under the broiler until cheese is melted, then serve hot garnished with guacamole, pico de gallo and sour cream.
Serves 8.
BLACK BEAN AND ROASTED CORN SALAD Perini Ranch Steakhouse, Buffalo Gap
2/3 cup vegetable oil
1/8 cup vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon Dijon mustard
3 cups cooked black beans
3 ears yellow corn, roasted and cut from cob
1 medium red bell pepper, seeded and diced
1 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon chopped cilantro
Prepare the dressing by combining the oil, vinegar, salt, pepper and mustard in a bowl. Rinse and drain the beans. Mix the beans with the corn kernels and all remaining ingredients. Stir in the dressing and serve as either a first course or a side dish.
Serves 8.
GRILLED BANANA SUNDAES
3 large firm bananas
1 tablespoon melted butter
1 tablespoon orange juice
½ cup caramel ice cream topping
¼ teaspoon ground cinnamon
4 scoops vanilla ice cream
Toasted sliced almonds
Slice the bananas in half lengthwise, then cut across – making 12 segments in all. Combine the melted butter with about ½ the orange juice and brush on all sides of the bananas. Grill for 2 minutes, then turn them and grill 2 minute more.
Prepare the sauce by combining the caramel sauce with the remaining orange juice. Heat the sauce and stir in the cinnamon. Add the bananas to the sauce, stirring gently to coat. Scoop the ice cream into dessert dishes and spoon the bananas over the top. Sprinkle with coconut and almonds.
Serves 4.
PRALINES AND CREAM
2 cups firmly packed brown sugar
1 cup granulated sugar
1 cup heavy cream
1 cup water
1 teaspoon vanilla extract
3 cups chopped pecans
Vanilla ice cream
In a large saucepan, combine the sugars, cream water and vanilla. Cook stirring until the mixture is thick and bubbly, then remove from the heat and beat with a whisk until smooth. Stir in the pecans and spoon over bowls of ice cream.
Serves 10.
Lobster Benedict
Cheese Enchiladas
French Rabbit Stew