TH contributor Gerald McLeod says his mother, Carol McLeod, who lives in Burleson, makes fried chicken that no chef has ever been able to duplicate. Two of her secrets: Crisco shortening and a large cast-iron skillet.
Perfect for a special luncheon, this salad features two summertime favorites, corn and tomatoes. If you don't want to stuff the tomatoes, the corn mixture tastes good by itself.
Hudson’s on the Bend restaurant, near Austin, has served this unusual pudding for more than 10 years. We adapted the original recipe to serve fewer people.
This hearty dish works well for breakfast or brunch. Try it with tortilla chips and picante sauce on the side.
Looking for something to spice up a TV evening? This zesty popcorn will do the trick.
Looking for something different to cook on the grill? Hearty, saucer-shaped portobellos can serve as a delicious stand-in for hamburgers. This recipe is adapted from one provided by the Mushroom Council.
A medley of mushrooms adds distinction to an old standby. We used whites, creminis, lobsters, and shiitake, but other varieties will work, too.
This recipe was adapted from one created by chef Jean-Luc Salles of the former, Jean-Luc’s French Bistro in Austin. We made the cakes in 12 three-inch ramekins, but a muffin pan would work just as well.
2 russet potatoes, peeled and sliced thinly
18 oz. chèvre
3 eggs
1/2 c. heavy cream
1/2 tsp. salt
1/8 tsp. white pepper
4 T. olive oil, divided
3/4 c. black olives, pitted and sliced
Boil potatoes until tender; drain and set aside. Blend cheese, eggs, cream, salt, and pepper. Grease each ramekin with 1 tsp. oil. Add 1 1/2 T. cheese mixture, 3 or 4 potato slices, then another 1 1/2 T. cheese mixture. Place ramekins on a cookie sheet, and bake at 350° for about 25 minutes. Cool 10 minutes, then invert each ramekin onto a plate. Top each cake with black olives. Yield: 12 cakes.
These elegant hors d’oeuvres take time to make. You can prepare them ahead and freeze them until you need them. Keep in mind that frozen kisses take slightly longer to bake.
At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans, sliced red onions, and goat cheese feta.