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Recipes: Entrees

Tacos al Carbón

In both Mexico and the United States, tacos al carbón are made with different cuts of meat, poultry, and fish,…

Ruthie’s Pork Shoulder

Louis Charles Henley is the jocular pit boss at this ramshackle East Texas-style joint. (Ruthie is his mom.) Louis’ ribs…

Easy Chicken Pot Pie

Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000…

Sassy Meat Loaf Ring

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece…

Nutty Chicken

Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.

Breast of Pheasant Grand-mere

Rotisserie for Beef and Bird in Houston often pairs this elegant entrée with wild rice. This version is adapted from…

Dan’s Spoon Venison

 Yield: 4-6 servings 1 T. olive oil2 lbs. venison shoulder steaks1 T. minced garlic1 medium onion, chopped1 lb. mushrooms, sliced,…

Shrimp and Broccoli with Pine Nuts

This elegant entrée, which can also serve as a colorful, one-dish meal, was a favorite finalist in our 1994 Christmas…

Carol McLeod’s Fried Chicken

TH contributor Gerald McLeod says his mother, Carol McLeod, who lives in Burleson, makes fried chicken that no chef has…

Broken Spoke’s Chicken-Fried Steak

Acclaimed by CFS aficionados for decades, the Broken Spoke’s version of the Lone Star classic went public in 1994, when…

Cactus Shrimp with Cactus-Lime-Butter Sauce

This spectacular dish from Jay’s Mesteña (offered in the restaurant as a special) features a brilliant fuschia sauce with a…

Fried Catfish

Yields: 4 servings 1 quart cold water 1 egg 2 lbs. faijita seasoning, divided twice 2 c. flour 1 1/2…
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