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

Pappardelle Pasta with a Wooly Texas Sheep Truffle Cream Sauce

By Dan McCoy | March 11, 2020

I make a lot of pasta and I have a lot of pasta gadgets. Regardless, my favorite pasta to eat is pappardelle. Big, fat, homemade and hand cut, wide noodles that serve as the perfect platform for sauce. This recipe combines two cultures from dissimilar geographies that come together to create something magical. I was…

Texas Shrimp Burgers

By Dan McCoy | March 10, 2020

Sweet Texas shrimp are one of the greatest bounties of living in the Lone Star State. Although they are usually butterflied and fried or grilled with garlic and butter, making a burger is something unique but easy to do – and delicious. Using a French technique like creating a seafood mousse is not something normal…

Escargot “Pernodales”

By Dan McCoy | March 8, 2020

My house is five hundred feet from one of the most beautiful rivers in Texas. The Pedernales, pronounced “purdonales” by locals, is short by Texas river standards and flows generally east through Gillespie County, behind the LBJ Ranch, for about a hundred miles before it joins with the Colorado River outside of Austin. Escargot are…

Poblano Eggs en Cocotte

By Dan McCoy | March 7, 2020

My family is a big fan of shirred eggs, that is, eggs that are lightly baked in the oven where the whites are just set and you are left with a creamy yolk that is the perfect icing for a piece of toasted bread. The classic French dish œufs en cocotte is baked in a…

Ice Pizza (Cacio e Pepe)

By Dan McCoy | March 7, 2020

This is a fun and crowd surprising pizza made with ice, Pecorino Romano cheese, and black pepper. I wish I could take credit for this technique, but this is pizza-genius Marc Vetri’s inspiration from a recipe shared by Roman chef Stefano Callegari. His approach is to use a firmer dough with lower hydration than I…

Chili-rubbed Tomahawk Ribeye Steaks

By Dan McCoy | March 4, 2020

These steaks are about Texas: big, spicy with Southwestern spices, and cooked over a live fire of post oak. Its counterintuitive, but big steaks are much easier to cook over an unfamiliar fire than thin ones. They cook slow – often the slower the better – which allows them to not only absorb the seasoned…

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