Food and Stories of the Texas Hill Country

Mains / Recipes

Mushroom Papadzules

April 27, 2021
Recipes / Starters

Tuna Ceviche with Salmon Roe

Mains / Recipes

Light Bread with Chicken Fried Steak

Recipes / Starters

Sous Vide “Ro*Tel Dip”

Recipes / Soups, Salads & Sides

Sourdough Stone Ground Cornbread Sticks

Tomato Pie with Scallions and Jalapeño

By Dan McCoy | November 27, 2020

Tomato pie is all about things that taste good: gooey cheese, crust, and of course, tomatoes. This recipe is adapted from Paula Deen and was served on special occasions for brunch at The Lady and Sons Restaurant in Savannah. I’ve made a few changes including some chopped jalapeño and Colby Jack cheese that for me…

“Quick” Whole Sous Vide Prime Rib

By Dan McCoy | November 21, 2020

The hardest part of this recipe is finding a bag large enough to fit the prime rib. Sous vide is a great technique for steaks, but sometimes you crave carving into a crusty, peppery prime rib. This method results in a perfectly cooked roast with minimal overcooking on the exterior. A couple of tips are…

Hill Country Hibachi

By Dan McCoy | November 20, 2020

I love to entertain and am always looking for a reason to fire up the grill and have a party. For me, there is nothing easier than an impromptu dinner. The golden rule is to keep it simple. So when my friends from Marfa, Texas arrived back to their second home in Morris Ranch, it…

Bun-less Wagyu Burger with Bok Choy, a Fried Egg, and Hamburger Vinaigrette

By Dan McCoy | November 15, 2020

One of my favorite “salads” is a bun-less hamburger – made exactly the old fashioned way with cheese, pickles, and onions – but sans the bun. Since I always seem to be on a low carb diet, I make these quite often. This recipe isn’t really about the burger which was made with wagyu trim…

Roasted Golden Beets with Blood Orange and Tarragon

By Dan McCoy | November 5, 2020

Golden beets are more mellow and less earthy than their red counterparts. Somewhat easier to roast and prepare, they make a great addition to a fall salad because of their beautiful golden color which persists after cooking. In this salad, which can be made ahead and served at room temperature, the raspberry-like citrus notes of…

Hasselback New Potatoes

By Dan McCoy | November 4, 2020

The crispy baked sliced pieces of a Hasselback potato are always amazing. This Swedish preparation of a common baked potato is impressive and delicious as a main course or as a side. You can create this same experience in small new potatoes and they are both addictive as well as they make an unusual and…

Chocolate Covered Peaberry Espresso Beans

By Dan McCoy | October 28, 2020

Chocolate covered coffee beans are an amazing pick me up snack. Not only are they great to eat, but the caffeine explosion is fairly immediate. Unfortunately coffee beans are by nature two-halves of a “bean”. That is, a normal coffee bean is actually two seeds that join together to form a cherry. In the vast…

The Seafood Tower

By Dan McCoy | October 27, 2020

If you want to a bit of Las Vegas for the holidays, “The Seafood Tower” is a great place to start. Today it is easy to buy great seafood at your local market. Many items, like crab are always sold pre-cooked so all you have to do is thaw them out and serve. Even though…

Steak Mushrooms with Buerre Rouge Sauce

By Dan McCoy | October 26, 2020

Mushrooms either need to be barely cooked or cooked for a long time. This recipe follows the rules for the latter. I first experienced long cooked mushrooms when I visited my good friend Dr. Bob Morrow in Houston. He served a sous vide, quick-seared steak that was delicious and was paired with mushrooms that he…

Chicken Poached in Milk with Tarragon and Jalapeño

By Dan McCoy | October 25, 2020

The boneless skinless chicken breast – at least for me – is usually dry, tasteless, and boring. This recipe makes it into something special. Long before everyone started to jump on the sous vide band wagon, poaching was something that was fairly common place. Today it seems so dated to use this kind of cooking…