Tag : sauté

    Home / Posts tagged "sauté"
26 May, 2017

Fresh Corn Skillet – Guisado De Maíz

Fresh Corn Skillet – Guisado De Maíz
Comments : 1 Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
Tags: , , , , , , , , , , , , , ,

This fresh corn skillet, Guisado De Maíz, is all about simplicity and the importance of basic cooking techniques. “Do the basics brilliantly”  was the constant mantra of one of my chef instructors at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home.  Both my amá
Read more

13 January, 2017

Chile Serrano Scallops – A Twist On Julia Child

Chile Serrano Scallops – A Twist On Julia Child
Comments : 2 Posted in : Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
Tags: , , , , , , , , , ,

I call this dish, Chile Serrano Scallops, although the inspiration comes from the French, Coquilles St. Jacques à La Provençale.  Because I fiddled and deviated from the traditional recipe, I don’t use the traditional name.  I like to keeps things clear. It’s not that I don’t like the traditional recipe.  When I first started cooking
Read more

24 October, 2016

Pissaladière, a French onion tart

Pissaladière, a French onion tart
Posted in : Recipes, Rice, Pasta Dough, Vegetables on by : Adán
Tags: , , , , , , , , , , ,

Perfect for Fall, this french onion tart is a must just plain delicious. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the French bread we use in Capirotada. Conversely,
Read more

29 August, 2015

Brussels Sprouts with Serrano and Pecans

Brussels Sprouts with Serrano and Pecans
Comments : 1 Posted in : Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex), Vegetables on by : Adán
Tags: , , , , , , , , ,

This brussels sprouts dish is a prime example of how foods evolve in delicious ways through human migration and cultural crossings. This robust dish augments the unique flavor of the sprouts (make sure you get fresh ones) with two Texas native ingredients, pecans and Serrano chile.  It’s a new twist, for sure, but it just
Read more

3 December, 2012

Guisado de Maíz, Fresh Corn Sauté

Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
Tags: , , , , , , , ,

“Do the Basics Brilliantly!” That was the constant mantra of my chef instructor at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home: “pon atención!” I learned care and technique from the “práctica” at my mother’s side and to this day that is my culinary
Read more

11 April, 2012

Pissaladière, a French onion tart

Posted in : Recipes, Rice, Pasta Dough, Vegetables on by : Adán
Tags: , , , , , , , , , , ,

This french onion tart is a must just plain delicious.Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the French bread we use in Capirotada. Conversely, French cuisine was forever
Read more