Tag Archives: Recipe

El Tiempo Cantina recipe for famous fajitas shared on FOX 26 News

Posted on by

Chef Domenic Laurenzo, from El Tiempo Cantina, shares his family’s recipe for their famous fajitas with food radio talk show host Cleverley Stone.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)

Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.

For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup

For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.

For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.

PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!

El Tiempo Cantina recipes for guacmaole and green sauce

Posted on by

Fans of the Laurenzo’s guacamole and green sauce will enjoy this video as chef Domenic Laurenzo shares his family’s recipes with food radio talk show host Cleverley Stone, live from El Tiempo Cantina.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)

El Tiempo’s Green Sauce (serves 4 to 6 people)
INGREDIENTS:
Water 2 cups
Cooked Green Tomato 3 ¾ lbs.
Fresh Minced Garlic 1 ½ Tbsp.
Avocado 1 ¼ lbs.
Sour Cream ¾ lb.
Cream Cheese ½ lb.
Salt 2 Tbsp.
Fried Jalapenos 3 each
Cilantro 1 ¼ oz.

PREPARATION:
Boil the tomatos until cooked through.
Flash fry the jalapenos until skin is softened.
Blend everything together well in a blender until creamy consistency.

Guacamole (serves 4 to 6 people)
INGREDIENTS:
Avocado 3 lbs.
Diced Tomato 4 oz.
Finely Chopped Jalapeno 2 oz.
Fresh Minced Garlic in olive oil 1 oz.
Finely Chopped Cilantro 2 oz.
Lime Wedges 2 each
Salt to taste

Serve with corn or flour chips

PREPARATION:
Lightly mash the avocados keeping them still lumpy not pureed.

You can serve this guacamole with all of its ingredients separated.
Simply place the mashed avocado that has been seasoned lightly with salt on a plate and spread it out some.
Then place the individual ingredients around one perimeter in little piles around the smashed avocado.
This allows you to add a little or a lot of each ingredient presented on the plate!

You can also mix everything together to make what is known as “guacamole compuesto”. (all put together!)
If you go this route then simply use your preference on quantity of lime juice and salt.

Recipe: Candy Jar Split

Posted on by
Reply

Source: Blue Bell Creameries

Click here to watch video of the Blue Bell Country Girl prepare a Candy Jar Split on FOX 26 Morning News.

Ingredients

  • 2 bananas
  • 4 scoops of Blue Bell Candy Jar Ice Cream, slightly softened
  • 2 teaspoons of chocolate or caramel ice cream topping
  • ½ cup frozen whipped topping, thawed
  • 1 T. chopped roasted peanuts
  • 2 stemmed maraschino cherries

Directions

  1. Peel one banana.
  2. Slice in half lengthwise.
  3. Place two slices, sliced side up, on a dessert plate or banana split boat.
  4. Place 2 scoops of ice cream on the banana slices.
  5. Drizzle ice cream topping over scoops.
  6. Add a dollop of whipped topping.
  7. Sprinkle with ½ teaspoon peanuts and top with one cherry.
  8. Repeat steps with second banana.

Makes 2 servings.

Seafood Kebab

Posted on by
Reply

Source: Chef Philippe Schmit, Antone’s Market

Kebab Ingredients:

  • 4 Scallops (1 for each skewer)
  • 8 Pieces Salmon (2 for each skewer)
  • 4 Large Shrimp (1 for each skewer with heads removed and peeled)
  • Bay Leaves
  • Vegetables

Marinade Ingredients:

  • 2 cups Virgin Olive Oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Herb de Provence
  • 1 tsp Sumac

Taboule Ingredients:

  • 1 cup Couscous
  • 1 cup Vegetable Stock
  • 1 Tbsp Zucchini (thinly diced)
  • 1 Tbsp Carrot (thinly diced)
  • 1 Tbsp Fennel (thinly diced)
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Tomato Juice
  • 3 Tbsp Virgin Olive Oil
  • 1 oz Parsley (finely chopped)
  • 1 oz Mint (finely chopped)
  • 1 pinch Espelette
  • Salt
  • Pepper

Walnut Sauce Ingredients:

  • 2 Grilled and Peeled Red Peppers
  • 1 ½ cups Toasted Walnut Halves
  • 3 Tbsp Bread Crumbs
  • 3 Garlic Cloves (Blanched in water and cooked in olive oil over low heat for 20 minutes)
  • 1 tsp Paprika
  • 1 Tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • ½ c Olive Oil
  • 2 Tbsp Pomegranate Syrup
  • 1 Tbsp Crushed Pistachios
  • 1 tsp Toasted Pinenuts

Preparation for Kebabs:

  1. Mix all ingredients for the marinade together.
  2. Skewer 2 pieces of salmon, 2 bay leaves, 1 scallop, and 1 shrimp onto each bamboo skewer.
  3. Place in marinade and let them sit overnight.

Directions for Walnut Sauce:

  1. The next day, for the walnut sauce, blend the red peppers, toasted walnut halves, bread crumbs, garlic cloves, paprika, lemon juice, and the lemon zest together.
  2. Pour mixture into olive oil and add the pomegranate syrup.
  3. Fold crushed pistachios into mixture.
  4. Reserve for serving at room temperature.

Directions for Taboule:

  1. Boil the vegetable stock and then slowly pour it onto the couscous.
  2. Mix couscous and stock with a fork or your hands if it is not too hot.
  3. Add diced vegetables, lemon juice, tomato juice, virgin olive oil, parsley, mint and espelette.
  4. Add salt and pepper to taste.

Cook Kebabs & Serve

  1. Cook the kebabs in olive oil 4 minutes on each side on high heat.
  2. Serve them hot on bed of taboule with walnut sauce on the side, with a half grilled lemon on each plate.

Ultimate Egg Salad

Posted on by
Reply

Source: Domenica Catelli

Momalicious Chef Domenica Catelli presents the Ultimate Egg Salad as a way to take advantage of uneaten Easter eggs. It’s also a delicious and healthy recipe any time of year.

Ingredients:

  • 6 hard boiled eggs, peeled and roughly chopped
  • 2 tbsp dried or fresh dill, basil or cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pickle juice
  • 1 tbsp mayonnaise
  • Salt and pepper
  • * Optional: 1/4 cup minced fresh celery, onion and/or jalapeno

Directions:

  1. Place all ingredients in a medium bowl and stir together.
  2. Remember for ultimate hard boiled eggs, place eggs in a pan. Do not layer them.
  3. Cover with water by one inch.
  4. Bring water to a boil then shut off heat.
  5. Leave eggs for 10 minutes in water then rinse with cold water.
  6. Peel the eggs and refrigerate.

Crispy Organic Chicken with Red Grape Sauce & Potato Pancakes

Posted on by
Reply

Source: Waldorf Astoria Hotel, Executive Chef John Doherty

Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.

Ingredients for the Crispy Chicken:

  • 1 tablespoon kosher salt
  • 4 cloves garlic, minced
  • 3 shallots, minced
  • 2 teaspoons minced, fresh thyme
  • 1 teaspoon coarsely ground black pepper
  • 8 chicken thighs, 5-6 ounces
  • 4 cups brown chicken stock

Ingredients for the Red Grape Salad:

  • 1 1/2 cups halved red seedless grapes, cut lengthwise
  • 1/4 cup fresh packed parsley leaves
  • 1 1/2 teaspoon sherry vinegar
  • 1 teaspoon honey
  • 2 teaspoons minced black winter truffle
  • 1/4 teaspoon extra virgin olive oil
  • Pinch of salt

Directions:

  1. In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
  2. Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
  3. Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
  4. While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.

Serves 8.

Valencia Orange ‘n’ Shrimp Banderillas

Posted on by
Reply

Source: Karen MacNeil, Wine Food and Friends

Ingredients:

  • 18 large rosemary branches (6 to 8 inches long) or bamboo skewers*
  • 1/2 cup extra-virgin olive oil from Spain
  • 1 large clove garlic, chopped
  • 3 medium Valencia or navel oranges
  • 1 tablespoon Sherry vinegar
  • 1/4 teaspoon cracked black pepper
  • 18 large fresh shrimp (18 to 12 per pound), peeled and deveined with tails intact
  • Coarse sea salt (optional)

Directions:

  1. Cover rosemary or bamboo skewers with water; let soak for 30 minutes. Heat 1 tablespoon of olive oil and the garlic over low heat in small skillet about 3 minutes or until oil is infused with garlic flavoring.
  2. Grate 1 teaspoon orange peel. Cut 2 of the oranges in half; squeeze juice from 3 halves (you should have about 3/4 cup juice). Set remaining oranges aside.
  3. For marinade, mix together garlic oil, the remaining 7 tablespoons olive oil, the orange peel and juice, Sherry vinegar, and black pepper in small bowl. Set aside 1/3 cup of the marinade. Place shrimp in a large resealable plastic bag. Pour remaining marinade over shrimp in bag; close bag to seal. Turn bag to evenly coat shrimp with marinade. Marinate in refrigerator for 15 minutes, turning bag occasionally.
  4. Preheat gas grill to medium-high for direct grilling. Remove and discard peel from reserved oranges. Cut oranges into 18 chunks.
  5. Remove shrimp from bag; discard marinade in bag. Thread one shrimp and one orange piece near the end of each skewer; brush with reserved marinade. Grill, uncovered, for 1 1/2 to 3 minutes on each side or until shrimp turn pink, but still moist in centers.
  6. Transfer bandrillas to serving platter. Brush with remaining marinade and, if desired, lightly sprinkle with sea salt.

Makes 6 servings (3 banderillas each).

Suggestion: To make rosemary skewers, look for sturdy rosemary branches and remove bottom leaves (keep a few leaves at the top of the branches as a garnish for the banderillas). If necessary, use a sharp knife to carve a sharp pointed end on branches for easier threading. The rosemary skewers add a woodsy hint of rosemary flavoring to the banderillas.

Notes:

  • Total Prep Time: 30 minutes
  • Total Marinating Time: 15 to 30 minutes
  • Total Grilling Time: 3 to 6 minutes

Deconstructed Ahi Roll

Posted on by
Reply

Source: Hotel ZaZa Chef Carl Straessle

Ahi Roll Ingredients:

  • 1 ounce shushi rice
  • ½ once avocado
  • 2 ounces Crab Ceviche
  • 2 Ounces Tuna Tartar
  • 1/4 ounce Truffle Dressing
  • Thinly slice Japanese cucumber

Garnish with:

  • Micro greens
  • Crouton

Equipment:

  • One ring mould

Assembly:

  1. Place ring mould in centre of the dish which you choose to serve the Deconstructed Ahi Roll
  2. Place thinly sliced cucumbers around ring meld so they overlap in a circle.
  3. Fill the bottom of the ring meld first with the sushi Rice, then avocado, then crab ceviche, tuna tartar
  4. Garnish with the croutons and then the micro greens.
  5. Drizzle truffle dressing around cucumbers.

Tuna Tartar Ingredients:

  • 1 pound of Ahi Tuna, Medium Diced
  • 1 teaspoon of sesame oil
  • 4 tablespoons Green onion cut on the Bias
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Black Sesame Seeds
  • 1½ tablespoons seracha chili Sauce
  • To Taste Salt and Pepper

Directions:

  1. Combine all ingredients and fold together gently.

Crab Ceviche Ingredients:

  • 2 cups crabmeat cleaned of shells
  • 3 tablespoons chives sliced finely
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoons extra virgin olive oil
  • 2 tablespoons cilantro, chopped
  • To Taste Salt and Pepper

Directions:

  1. Combine all ingredients and fold together gently.

Sushi Rice:

  • 2 cups calrose rice rinsed till water runs clearly
  • 2 cups water
  • 1 cup rice wine vinegar
  • Pinch salt

Directions:

  1. Place rinsed rice and water in a small pot and cover. Turn on high heat till it simmers then immediately turn very low and let cook without stirring for 15-20 minutes.
  2. While rice is cooking bring rice wine vinegar to a simmer then add salt and sugar stir till sugar is dissolved then take off of the heat.
  3. As soon as the rice is done cooking while it is hot put in a mixing bowl and fold in the rice wine vinegar. Fold vinegar in gently without crushing or chopping the rice.
  4. Let rice cool.

Truffle Dressing Ingredients:

  • ¼ cup lemon Juice
  • 2 tablespoons truffle pieces, minced
  • 2 tablespoons shallots, small diced
  • ¼ cup olive oil
  • 2 tablespoons sugar
  • Salt to taste.

Directions:

  1. Mix all ingredients together.

Fogo de Chao’s Leg of Lamb

Posted on by
Reply

Source: Fogo de Chao

(NOTE: The following recipe prepares food to serve 100 people.)

  • 5 Legs of Lamb
  • 2 Bt. (750 ml) of White Wine
  • 8 oz. of Spice Lemon Pepper
  • 8 oz. Fajita Seasoning
  • 4 oz. Salt
  • 2 Bunch Fresh Mint Leaves

Directions:

  1. Put the fresh mint and wine in a blender. Then put this mix with all the other ingredients in a bottle and put over the leg of lamb.

Fogo de Chao’s Chicken Legs

Posted on by
Reply

Source: Fogo de Chao

(NOTE: The following recipe prepares food to serve 100 people.)

  • 80 Pounds of Chicken Legs
  • 16 cans of beer
  • 16 ozs. of Spice Lemon Pepper
  • 16 ozs .Fajita Seasonig
  • 8 ozs. Salt
  • 8 ozs. Paprika
  • 8 ozs. Cognac
  • 8 ozs. Corn Oil

Directions:

  1. Put everything in a plastic container and mix very well, then add chicken legs and leave there for about 12 hours.
  2. Prepare chicken was you like (fried, baked, broiled, etc.).