Gene and Julie have Dallas Cowboys fever and they want to kick up your tailgate parties with recipes from the top chefs of North Texas! Tune in every Friday at 6:40am to meet the chefs and then check back here to get your weekly tailgate recipes. GO COWBOYS!
Chef Sharon Hage
Warm Spiced Hot Chocolate
Serves 4-6
1 and a quarter cup of whole milk
2 and 3 quarters cup of heavy cream
Half a cup of sugar
Half a tsp of salt
1 tsp of whole black peppercorns
1 piece of star anise
Half a piece of a cinnamon stick
2 tsp of vanilla extract
1 tsp earl grey tea
3 oz unsweetened high quality chocolate, cut in small pieces
3oz of high quality white chocolate, cut in small pieces
Place all ingredients EXCEPT chocolates into a sauce pot, preferably with lid. Whisk to combine and simmer gently on low heat for 15 minutes. Remove panfrom heat and cover, allowing flavors to infuse, for one hour. In the mean time, mix both chocolates in a dry, stainless steel bowl and place over simmering water to melt, slowly. When chocolates are melted, and milk and spice mixture has set for an hour, add melted chocolates to the milk mixture, using rubber spatula to scrape all the chocolate into the pot. Return pan to stove, and simmer while whisking to combine. Strain the Warm Spice hot Chocolate, and serve in heated cups with your favorite Marshmallow, Liquer, or Whipped Cream. Enjoy!
1large white onion, halved
1 pineapple, peeled, cut crosswise into half-inch-thick rounds
Half a cup fresh orange juice
Quarter of a cup of distilled white vinegar
10 guajillo chiles soaked in hot water and chopped finely
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
Half a teaspoon of ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
2 and a half -to 3-pounds of boneless pork loin, cut into 1/2-inch slices
Quarter of a cup of chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges
Method:
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Slice the pork into quarter inch slices. Add marinade over the pork. Turn to coat. Chill at least 4 hours or up to one day.
Prepare barbecue--medium high heat--. Grill remaining pineapple until warm and slightly charred; 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cook through 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into half inch cubes, discarding cores. Chop pork. Transfer to platter; toss and combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish. smoky two-chili salsa, and lime wedges.
16 mini burger buns
2 pounds of ground beef
1 jar of horseradish pickles
4 slices of smoked gouda cheese
Quarter of a cup of mayo
Third of a cup of whole grain mustard
1 small red onion, small dice
Half a cup of red wine vinegar
Half a cup of balsamic vinegar
Method:
Divide ground beef into 16- 2ounce portions and form into patties. Prepare to your liking on the grill.
In a saucepan, add vinegars and onions and bring to a boil. Reduce heat to a simmer and cook until liquid has evaporated. Refrigerate onions if storing overnight. Mix mustard and mayo together. Cut gouda cheese into quarters.
To assemble sliders:
Spread mayo/mustard mix on bun, add burger slider, top with onions, horseradish pickles, and gouda cheese, enjoy!
2 Tbsp of Paprika
2 Tbsp of Brown Sugar
1 Tbsp Ground Black Pepper
1 Tbsp Chili Powder, medium
1 and a half Tsp of Garlic Powder
1 and a half Tsp of Onion Powder
2 Tsp of Salt
Half a Tsp of Cayenne Pepper
1Tsp of Worcestershire
2lb pc USDA Choice Beef Tri-Tip
Combine the first nine ingredients in a small mixing bowl. Mix all ingredients throughly. This is a seasoning rub that can be made up ahead of time and stored in an airtight container.
Trim away any silver skin or access fat off the beef Tri-Tip. On a sheet pan lightly rub 3 Tbsp of the seasoning mix into each side of the meat. Allow sitting for 30 minutes to let the seasoning penetrate into the beef. Prepare the gas grill to smoke with hickory chips using one of the outside burners. Place the Tri-Tip on the opposing side with the burner off. Allow to slowly roast at a constant temperature of 225 F for 2 hours plus, until the internal temperature reaches 145 F when checked with a thermometer. Remove from the grill and allow to rest for 8 to 10 minutes. At service, slice thinly against the grain. Arrange nicely on each plate or on a platter. Finish by topping with the Chimichurri Sauce. (recipe below).
Chimichurri Sauce
5 cloves of Garlic
3 Bay leaves, Crumbled
1 Serrano Pepper, de-seeded
Half a Tsb crushed red chili flakes
1 and a half Tsp of Salt
Half a cup of fresh parsley, rough chopped
Half a cup Cilantro, rough chopped
Quarter cup of fresh Organo, rough chopped
Quarter cup of Rice wine vinegar
Third of a cup of Olive Oil, 100 percent pure
2 Tbsp White wine
Measure all ingredients into a food processor. Puree until smooth. Serve at room temperature. Can be made in advance and refrigerated.
For the Pork: 1 pork butt (about 8 lb)
10 cloves of garlic, halved
1 onion, diced
2Tbsp vegetable oil
1Tbsp ground cumin
2Tsp turkish red peper flakes
Half a cup of honey
2Cups of fresh orange juice
2Cups of coffee (or 4 shots of expresso)
1 and a half cups of ketchup
1Cup (packed) brown sugar
1Cup red wine vinegar
2Tbsp tomato paste
1Tbsp dry mustard
Large buns of choice
For the Salsa: 2 Mangos, peeled and diced
Half of a red onion, finely diced
3Tbsp fresh lime juice
1Tsp minced fresh jalapeno
1Cup of chopped fresh cilantro
Pork
Preheat the oven to 425 degrees. Pierce the pork all over with the tip of a paring knife, and then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce heat to 325 degrees and roast for 2 hours longer.
Take out the pork but leave the oven on. Let the pork stand until cool enough to handle, which will take a good half hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don't toss the roasted garlic--put it in with the shredded meat.
While the pork is roasting and cooling, make the sauce:
In a stockpot, sweat the onion in the oil over medium heat along with the cumin and red pepper flakes; cook for a few minutes, just until the onions begin to wilt. Stir in the honey and cook for 5 to 7 minutes longer, stirring occasionally; the honey will start to caramelize, darken in color.
Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste, and dry mustard, whisking to blend. Simmer the sauce for 15 minutes to let all the flavors come together.
Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water.
Salsa
Mix the mangos with the onion, lime juice, and jalapeno, and season with salf and peper. Wait to add the cilantro until just before serving, otherwise the acids will wilt it and darken it.
Green Olive Potato Cakes with Crabmeat and Sour Orange Mojo
Ingredients:
2 Large Russet Potatoes
Half a cup Finely Crumbled Feta
Quarter of a cup Chopped Green Olives
2 ounces of Cream Cheese
2Tbsp of Julienned Basil Leaves
Salt to taste
3 Quarters cup of Flour
2 Eggs
1 and a half Tbsp of Milk
1 and 3 quarters cup of Bread Crumbs
2Tsp Olive Oil
Quarter of a cup Freshly squeezed lime juice
3 Quarters cup of Olive Oil
Half a pound of Fresh Gulf Coast jumbo lump crabmeat, Shell and cartilage removed
3Tbsp Finely diced Red Peper
3Tbsp Finely diced Yellow Pepper
1 Roma Tomato, seeded and diced
Half a Jalapeno, seeded and minced
3Tbsp Red Onion, finely diced and blanched
Half of an Avocado , diced
1 Tbsp Chopped Basil
1 Tbsp Chopped Cilantro
Quarter of a cup diced ripe papaya
Preheat oven to 425 degrees
Scrub the potatoes and place on a rack in the oven and bake for 30 minutes. Puncture the potatoes all over with a fork, allowing the steam to escape and back for 30 minutes longer.
Meanwhile, in another mixing bowl add the lime juice and slowly drizzle in the oil while whisking. Salt to taste and reserve.
In another mixing bowl, combine the crabmeat, red peppers, yellow peppers, tomato, jalapeno, onion, avocado, basil, cilantro and papaya.
Prepare the sour orange mojo and set aside.
When potatoes are cooked and have cooled enough to handle, peel, chop and place in the bowl of an electric mixer with the feta, olives, cream cheese, and basil. Using the paddle attachment, mix ingredients until just combined and season to taste with salt. Form the mixture into 2 X 1 inch thick patties.
Place the four in a shallow bowl. In another bowl combine the milk and egg and whisk until combined. Place the breadcrumbs in a third bowl then dip each patty into the flour, the egg mixture then the breadcrumbs. Place the potato cakes on a lightly oiled baking pan and place in the oven until hot and slightly browned, about 10-12 minutes.
Sour Orange Mojo Ingredients:
6 Cloves of Garlic, peeled and chopped
Half a Habanero chile, stemmed, seeded and minced
Half a Tsp salt
2 Tsp Cumin Seeds, toasted
1 Cup of Pure Olive Oil
A Third a cup of Sour Orange Juice
2Tsp Spanish Sherry Vinegar
1Tsp Grated Orange Zest
Half a cup Cilantro Leaves
Procedure:
Mash the garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrap mixture into a mixing bowl and set aside.
Heat the olive oil until lightly smoking and pour over the garlic-chili mixture and let stand 10 minutes. Whisk in the sour orange juice, vinegar and orange zest; season with the salt and pepper to taste. Add the cilantro leaves just before serving.
Barbeque Glazed Bob White Quail on Iceberg Wedge Salad with Point Reyes Blue Cheese and Apple Wood Smoked Bacon
Ingredients:
4- 5oz Boneless Quail, wings removed and cut in half
Salt and black pepper to taste
2Tbsp Olive Oil
1 Cup Sonny Bryans Original Barbecue Sauce (Inwood Location)
1Head Baby Iceberg Lettuce
Point Reyes Blue Cheese Dressing (recipe below)
A quarter pound of Apple Wood Smoked Bacon, cooked and crisp and crumbled
Half a cup Rip Tomatoes, small dice
A quarter cup of Chives, snipped
Preparation:
Light up the Grill and prepare for grilling...
Season each quail with salt and pepper and place on the grill. Cook the quail on the grill, each side for about 2 minutes, turning with a metal spatula. Brush each quail evenly with the barbecue sauce.
Remove the outer leaves of the Iceberg Lettuce, trim off the root bottom and cut into 4 wedges.
On four plates, place one iceberg wedge in the center and dress with a generous portion of the Point Reyes blue cheese dressing. Place two halves of quail lying up against the iceberg lettuce. Over the top of each plate, garnish with crumbled bacon, diced tomatoes and snipped chives.
Point Reyes Blue Cheese Dressing:
1 Cup Point Reyes Blue Cheese, crumbled
1 Cup Buttermilk
Half a cup of Sour Cream
1tsp Ground Black Pepper
2tsp Worcestershire
Tabasco, splash
Half of a Lemon, juiced
Salt to taste
In a mixing bowl, combine all the ingredients and whisk together vigorously. The result should be a creamy texture with only a few small lumps of blue cheese. You can also use a hand blender to mix the dressing.
Ingredients:
4 (12oz) Prime Rib Eyes (cap off)
2Tbsp Olive Oil
2Tbsp Cracked Black Pepper
Serrano Lime Butter (prepare ahead)
Serrano Lime Butter Ingredients:
4oz Unsalted Butter
1 Serrano Chili; roasted
2Cloves of garlic, roaster
2 Juiced Limes
1Tbsp salt
Rib Eye Directions:
Brush mean with olive oil and season with salt and pepper. Grill 2 minutes per side and pull off to rest for 10 minutes. Place back on grill for 2 minutes per side. Serve with a slice of Serrano Lime Butter on top.
Serrano Lime Butter Directions:
Puree chili, garlic and lime juice. In a mixer, whip butter until soft. Add chili mix and salt and whip for 3 minutes.
Chef Richard Chamberlain's Texas Beef Brisket with Texas Tomato Peach Barbeque Sauce:
Texas Beef Brisket 5-7 pounds
Season brisket with salt and pepper then baste well with Texas tomato peach bbq sauce. Wrap tightly in foil and cook at 250 degrees for about 6 hours or until fork tender. Slice against the grain and serve.
Texas Peach Barbeque Sauce:
Half a cup chopped bacon
1 Medium size Texas1015 onion, chopped (click here for info on a TX1015 onion)
1 Texas Tomato, peeled, seeded and chopped
2 Garlic cloves, chopped
1tbsp Worcestershire Sauce
Half a tbsp of whole black pepercorns
2 Texas Peaches, halved, pitted, diced
1 cup Texas Red Wine
2 Texas Oranges, juice and zest
1 cup Ketchup
Juice of 2 Texas Lemons
Half tsp of Tabasco
1 tbsp chili powder
Cook bacon in sauce pan untill brown. Add onions and garlic and cook untill caramelized. Add remaining ingredients and simmer untill reduced by a third. Puree in blender until smooth. Baste Brisket with the peach bbq sauce and cook as suggested above. Use remaining sauce to serve over the brisket.
FOR THE MARINADE:
2lbs top sirloin steak, trimmed
2tbsp canola oil
4 limes, juiced
8 cloves of garlic, peeled and minced
2 shallots, peeled and minced
2tbsp cilantro, chopped
1tbsp cracked blk pepper, coarsely crushed
1 jalapeno, stem and seeds and membrane removed, then mince the jalapeno
2tbsp kosher salt
FOR THE CHILI
2tbsp canola oil
2cups yellow onion, peeled and diced
8cloves of garlic, peeled and minced
2tbsp ancho chili powder
2tsp comino seeds, toasted and ground
2tsp coriander seeds, toasted and ground
2 bottles of Tecate beer
2tbsp kosher salt
2 large poblano peppers, roasted, peeled and seeded then diced
2 limes, juiced
half a cup of green onion, chopped
2tbsp cilantro leaves, chopped
Method:
FOR THE MARINADE:
First cut sirloin in four peices about 8oz each
Marinate in oil, lime, garlic, cilantro, blk peper and jalapenos for at least 3hrs--overnight is best
After marinating, grill meat to medium on an open flame using hickory or mesquite wood if possible. Let meat cool, then dice into half-inch by half-inch cubes and set aside.
Method:
FOR THE CHILI:
In a large sauce pot, add oil and saute onions, garlic, and shallots until translucent.
Add ancho chili powder, comino and coriander and continue to cook until spices are toasted--takes about 2min-- then deglaze with beer.
Add meat and cook on medium heat until meat is tender and sauce starts to thicken.
Add diced chilis and finish with kosher salt, lime juice, and garnish with green onions and chopped cilantro.
Serve with warm flour or corn tortillas, sour cream, cheese, and guacamole.
Beef tenderloin, or chicken can be subsituted.
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