Crab Claw Tomato Bisque

Crab Claw Tomato Bisque | Soup sounds boring. Heck, tomato bisque especially does. But put crab on top of it? Well, then the game changes. Big time. And if you make bisque like this, with layers of flavors and a little crunchy crouton, then you’ll be dancing the bisque dance for years to come.

Don’t miss the dance. Try this recipe as soon as you get your claws on it.

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Tuna Melt Quesadillas

Tuna Melt Quesadillas | This is going to sound weird.

Tuna fish reminds me of my mom.

It was the one thing she loved, pretty much because it was the only thing she cooked/mixed together in a bowl (I mean, the day that woman calls herself a cook, is the day I call myself a Transformer). So consequently I ate it by the buckets as a kid and naturally grew to become a tuna connoisseur. I even had a tuna t-shirt and a tuna lunch box that housed my tuna sandwich. I also learned at a young age, while eating that sandwich on the playground, that A LOT of people aren’t as big of fans as we are. We get it. Buying fish in a can be a hurdle, but these days with all the advancements in canning, premium tuna is widely available. There are no excuses anymore. Get yourself a tuna t-shirt.

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Lobster Fried Brie

Lobster Fried Brie | Fried brie cheese over lobster…and then there’s a habanero peach jelly. Do I need to say more? This one is so good, I have to stop typing or else I’m going to bed hungry. Enjoy this one.

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Alien Toast

Alien Toast | The culinary scene is being invaded! By toast. That’s right. Toast is all the rage recently and I am still scratching my head as to why. But you know what? We gave it some thought and toast might have a point. Its simplicity and versatility are what makes it so delicious. It can be soft or crunchy. Cold or hot. Plain or smothered. And guess which direction we took our toast? The latter… 

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Burrata Crostini Bash

Burrata Crostini Bash | Need a killer appetizer recipe? We got you covered. Like, more than covered. Think of this recipe as like the down comforter of recipes. You’ll be floating on a cloud and sleeping like a baby knowing you have this one up your sleeve. All it takes is a little cream-stuffed mozzarella, toasted bread and some sweet vinegar, and you’ve hit the jackpot my friend.

It’s time to cash in your ticket.

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Fried Pickles in Madeira Buttermilk

Fried Pickles in Madeira Buttermilk | Who doesn’t love pickles? Or in this case…the little French version, the cornichon. You usually see these guys alongside cured meats or in steak tartare (that’s a cool word) to add a little tang. But I bet you can’t find a recipe where you fry them. Oh, wait. Now you have!

Indulge in this fancy version of fried pickles. They’re a showstopper. 

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ATX Street Corn

ATX Street Corn | What up Iowa?! At the time of this writing, the Iowa caucuses just wrapped up, so I would be remiss not to mention our friends in the heartland when we start talking about the humble corn cob – we get most our corn from there. But let’s move on and jump back down to Texas. We love our corn here too and you’ll often see Mexican influences creeping their way into many of our dishes. And this recipe is one of those where we happily welcome our amigos’ favorite ingredients and flavors. This is our riff on Mexican street corn.

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Double Blue Arugula Salad

Double Blue Arugula Salad | Why do we call this double blue? Because we double up on blueberries and blue cheese – another killer flavor combo. For this salad, we use peppery arugula to balance out the sweetness, and give the taste buds another boost with spicy pickled peaches and a simple dijon dressing. But…

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Pineapple Pork Tostadas

Pineapple Pork Tostadas | Whenever we make tostadas, for some reason we can’t help but think of Dusty Bottoms, Lucky Day and Ned Nederlander. Who are they? I’ll give you a hint – they know how to belt out “My Little Buttercup”. They’re the Three Amigos of course! They were my idols in 1986. I still have no idea why tostadas remind me of them. It obviously has to do with the whole Mexican theme, but it’s more than that – it’s just one of those dishes that doesn’t really feel right, like it tries to be fancy, but it’s not, and in the end works despite being some sort of comical Pompeian disaster. Does that make sense? Anyways. We love those guys, so we gave them a tostada tribute they would gobble up. 

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Kielbasa Iceberg with Marsala Hollandaise

Kielbasa Iceberg with Marsala Hollandaise | If it was 1920 I would be arrested in a heartbeat for bootlegging Marsala wine. I love the stuff. It’s easily one of our top 5 favorite ingredients, because it adds so much flavor depth and makes anything better. We use it in fish marinades, reductions, and brush our teeth with it. It’s that good! But you want to know what our favorite way is to get our Marsala dance on? Make a hollandaise with it. It’s phenomenal…

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Cheater’s Chili Relleno Pockets

Cheater’s Chili Relleno Pockets | We live in Texas. Chili rellenos are everywhere. And we mean everywhere! They are usually stuffed to the brim with melted cheese, coated in some sort of batter, and fried. But that’s a little excessive – a little too unhealthy for our taste. Besides, who has time to fry a whole batch of peppers? So we like to cheat. And trust us, we know how to cheat…

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Cucumber Velvet Bruschetta

Cucumber Velvet Bruschetta | The thing I used to love watching the European master chefs make the most, was a pearl onion reduction. They would reduce pearls in all kind of awesomeness – fortified wines, vermouth, raisin juice, you name it – then season them up to make interstellar flavor asteroids that sent any dish into a new age. Pearl onions are small and impressionable – like the nerdy new kid in middle school – but in the end they provide an inventive and priceless contribution that makes the rest of us wondering why we didn’t pay more attention to them in the first place.

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