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

Fredericksburg Folly

By Dan McCoy | April 15, 2020

Sometimes cocktails don’t know what they want to be when they grow up. Texas is blessed with citrus from the Rio Grande Valley and the markets here are always loaded with oranges, lemons, and limes. Although the traditional citrus cocktail is the margarita (and also my favorite), sometimes you want to mix it up with…

Barbecue Saint Louis-style Ribs in the Method of Johnny Trigg

By Dan McCoy | April 11, 2020

Weekends are made for barbecue. Getting up early, starting a fire, seeing the steam from the dew evaporate off the smoker, and finally smelling the light blue oak smoke as it comes out of the pipes. Barbecue is an etherial experience in the south. And, it is not without controversy. Probably because there is no…

Quick Cured Sesame Gravlax with Horseradish Cream

By Dan McCoy | April 10, 2020

Sometimes recipes seem to simple to be true. This is one of those. I love salmon and I’m always looking for new ways to prepare it. You can almost always find smoked or cured versions in my refrigerator, but this recipe is made from fresh fish and is delicious. The key here is to buy…

Popovers with Chili

By Dan McCoy | April 9, 2020

When you need a quick and impressive bread be sure to think of the popover. These are surprisingly easy to make and almost everyone has the ingredients already in their pantry. Purists will tell you that you can make them in a muffin pan – and therefore don’t require any special equipment – and this…

Grilled Seasoned Sweet Corn

By Dan McCoy | April 8, 2020

Of all the vegetables that you can put on the grill, corn is one of the best. Corn on the cob that is fresh – meaning that you buy local from an actual farmer – is something you should always be on the lookout for. It can change the way you will ever look at…

Secret Pan-Seared Bone-In Ribeye

By Dan McCoy | April 7, 2020

A Texas ribeye is my favorite meal. Ask any of my friends and they can usually pre-order for me at a restaurant. But honestly, I prefer to cook steaks at home. Sure – you can get an amazing steak at a high end restaurant. They have access to Prime Grade beef that is sometimes more…

Secret Steak Seasoning

By Dan McCoy | April 7, 2020

I call this steak seasoning, but I honestly sprinkle it on anything that needs a dash of extra flavor. It will keep for several months in a sealed container. 1 cup kosher salt 1/4 to 1/2 cup fresh garlic cloves, peeled 1/4+ black pepper, freshly ground Preheat the oven to 170 to 180 degrees (basically…

Cowboy Bourbon Gold Rush Banana Bread

By Dan McCoy | April 6, 2020

Part of the love of baking banana bread is the aroma in your house. Certain foods just make your home feel, well, like home. There is something cozy and reassuring about the slow caramelization of sugars around the edges of the pan and the steam that creates the rise in a loaf of banana bread.…

Roast Chicken

By Dan McCoy | April 5, 2020

My daughter hates chicken. And it’s my fault. For probably a decade, every Wednesday night – and I mean every Wednesday night – I made roast chicken. It is probably one of my favorite foods and was one of those ingredients that I could take from car to kitchen to oven in about 10 min.…

Chili-Spiced Bagels with Jalapeño Cream Cheese

By Dan McCoy | April 5, 2020

Some recipes are not easy. This would be one of those. But for a special brunch on the ranch or for just something different, this is a great savory combination. Bagels are a weird bread for sure. They are boiled before they are baked and often you judge a bagel by the degree of chew.…