Compiled by Megan Smith
Urban Eats’ Signature Bacon and Onion-Braised Brussels Sprouts
This recipe is for a 12-oz. serving.
Ingredients:
2 cups halved Brussels sprouts
2 strips hickory-smoked bacon chopped
1/4 thinly sliced white onion
1 tsp. finely minced garlic
2 tbsp. high-quality balsamic vinegar
2 tbsp. water
1 tbsp. brown sugar
Sea salt & black pepper to taste
Instructions:
1. Heat skillet and crisp chopped bacon, drain fat, and set aside bacon.
2. Reserve 1 tbsp. of bacon fat in skillet, add garlic and onion, and cook over medium-high heat until translucent and browning, about five minutes.
3. Remove from skillet and set aside.
4. Add water, balsamic vinegar, and brown sugar to pan and stir together.
5. Add Brussels sprouts, cover, and braise on high heat for five minutes until tender and bright green.
6. Remove from heat and stir in bacon, onion, garlic, salt, and pepper.
7. Serve hot, cold, or toss into a salad.
Urban Eats
3414 Washington Ave.
832.360.8161 | feasturbaneats.com
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Tony Mandola’s Snapper Phyllis
Ingredients:
8 oz. Texas red snapper (skin on tail on)
1 tbsp. extra virgin olive oil
Pinch kosher salt
Pinch ground black pepper
1/4 tsp. Mandola’s Fish Spice
1 tsp. Mandola’s Blackening Spice
2 Texas Gulf oysters
2 Texas Gulf shrimp U-12
1 oz. Texas Gulf jumbo crab meat
1.5 oz. basil lemon beurre blanc (prepped)
1 grilled half lemon
4 oz. vegetable of the day (prepped)
Instructions:
1. In a stainless-steel bowl, dredge the snapper, shrimp, and oysters with oil, then sprinkle kosher salt and ground black pepper, Mandola’s spice, and Mandola’s blackening spice on both sides of the fish.
2. In a medium-hot cast-iron skillet, sear fish skin side up for three minutes until a crust is formed.
3. After three minutes, turn fish over and add shrimp and oysters, cook for 1.5 minutes, then set fish aside and flip shrimp and oysters over and cook for 30 seconds. After 30 seconds put fish aside as well.
4. In a square entrée plate, place seasonal vegetables in the center. Stack the fish, oysters, shrimp, and crab on top.
5. Ladle basil beurre blanc on top and garnish with grilled lemon and micro greens.
6. Serve immediately.
Tony Mandola’s
1212 Waugh Dr. | 713.528.3474
tonymandolas.com
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El Tiempo Cantina’s Carne Asada a la Tana
Ingredients:
10 oz. beef skirt steak
1 tsp kosher salt
1/2 tsp. black pepper
1/4 tsp. cumin powder
1/4 tsp. chili powder
1 oz. soy sauce
1/2 oz. tomato juice
3 oz. mozzarella cheese
2 cloves of slivered garlic
2 chopped jalapeño or serrano peppers
3 oz. grilled onions
Instructions:
1. Season skirt steak with ETC grill spice (salt, pepper, cumin, and chili powder)
on both sides.
2. Place on a wood grill and cook for 3 minutes and baste with Mexican dark sauce (soy sauce and tomato juice).
3. Turn steak over and cook for an
additional 2 minutes until medium temp.
4. In a medium hot oiled sauté pan, sauté slivered garlic and the peppers for 30 seconds, just enough time to release their natural oils.
5. In a sizzle skillet, add cooked grilled onions and place skirt steak on top.
6. Add mozzarella cheese and sprinkle pepper and garlic mix on top.
7. Place in oven until cheese is melted.
8. Serve immediately.
El Tiempo Cantina
1308 Annex–322 Westheimer | 713.807.8996
El Tiempo Montrose
1308 Montrose Blvd. | 713.807.8101
eltiempocantina.com
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Laurenzo’s Prime Rib
Ingredients:
1 eight-lb. rib roast
4 cloves garlic minced
1 tbsp. olive oil
2 tbsp. cracked black pepper
2 tsp. butter
Plenty of kosher salt
Instructions:
1. Pre-heat oven to 450 degrees.
2. Let rib roast come to room temperature, and trim any excess fat from the cap. (Not too much, the fat will baste as it cooks.)
3. Mash the garlic, olive oil, butter, and black pepper into a paste and rub over the entire rib roast.
4. Cover the entire roast in a generous amount of kosher salt. (Note: must be kosher salt—iodized table salt will make it too salty.)
5. Let stand for 15 minutes.
6. Place in a pan with a wire rack beneath it, and sear in the oven for 15–25 minutes or until slightly dark on the outside.
7. Reduce temperature to 350 degrees and roast for an additional hour to hour-and-a-half until a thermometer inserted in the center reaches 125 degrees. This results in a medium-rare temperature.
8. Remove from oven and let stand for at least half an hour before slicing.
Laurenzo’s Restaurant
4412 Washington Ave.
713.880.5111 | laurenzos.net
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Ginger & Fork’s Stir-Fried Ginger & Onion Lobster
Ingredients:
2 lb. live lobster
2 oz. fresh ginger
3 green onions
1 tbsp. minced garlic
1/2 tsp. salt
1 tsp. soy sauce
1 tbsp. chicken stock
1 1/2 tbsp. vegetable oil
1 tbsp. oyster sauce
Instructions:
1. Wash and clean lobsters. Chop into pieces.
2. Heat wok to high. Add oil, ginger, garlic, and lobster. Add chicken stock. Stir until 3/4 done.
3. Add salt, oyster, and soy sauce. Add green onions when lobster is completely done.
Ginger & Fork
4705 Inker St. | 713.861.8883
gingerandforkrestaurant.com
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Genesis Steakhouse’s Poached Pear
Serves 4
Ingredients:
4 whole pears (peeled & cored)
3 cups of red wine (or enough to cover pears)
1/2 cup of sugar
3 whole cinnamon sticks
4 whole cloves
Orange zest to taste
Instructions:
1. In a large saucepan, combine all ingredients (except the pears) and bring to a boil.
2. Reduce to medium heat.
3. Place pears in liquid and cook for 20 to 25 minutes.
4. Remove pears and chill in refrigerator overnight.
5. Plate and garnish to your liking, such as chocolate sauce and whipped cream or fruit compote and powdered sugar.
Genesis Steakhouse and Wine Bar
5427 Bissonnet St., Ste. 400
713.665.2222 | genesissteakhouse.com
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Maine-ly Sandwiches’ Whoopee Pies
Ingredients:
3 1/2 cups flour
1 tsp. salt
1 1/2 cups unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. baking powder
1 cup butter
2 cups sugar
2 large eggs
2 cups buttermilk
2 tsp. vanilla extract
Instructions:
1. Preheat oven to 400.
2. Cream butter and sugar for two minutes in an electric stand mixer.
3. Add in eggs, buttermilk, and vanilla, and mix just until combined.
4. Scrape bottom of bowl to make sure it’s mixed entirely.
5. Add dry ingredients one at a time and mix until combined.
6. Use a one-ounce ice cream scoop to scoop the batter onto the baking pan lined with a baking sheet.
7. This should make 24 cakes producing 12 whoopee pies.
8. Bake whoopee pies for eight minutes or until the toothpick comes out clean.
Filling Ingredients:
2 sticks of butter
2 cups of powdered sugar
1 teaspoon of vanilla
1/2 cup of marshmallow cream
Filling Instructions:
1. Add ingredients one at a time in an electric mixer and whip for three minutes.
2. Once the cakes are cooled, use the same scoop to add the filling and sandwich it between two whoopee cakes.
Maine-ly Sandwiches
3310 S Shepherd Dr.
713.942.2150 | mainelysandwiches.com
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Giacomo’s Yogurt Panna Cotta
Makes six 8-oz. servings
Ingredients:
3 gelatin leaves (or 1 envelope granulated gelatin)
2 cups Bulgarian whole milk yogurt
2 tsp. vanilla extract
1 cup milk
2 cups cream
3/4 cup plus 1 tbsp. sugar
Zest of 1 lemon
1 cinnamon stick
1 vanilla bean
Instructions:
1.Stir the vanilla extract into the yogurt in a large bowl.
2. Combine cream, milk, and sugar in a pot over low heat.
3. Slice the vanilla bean lengthwise and scrape the seeds into the cream, then add the vanilla bean, lemon zest, and cinnamon stick.
4. When the sugar is dissolved and the cream is barely simmering, turn off the heat and let the flavorings steep.
5. While the cream mixture is steeping, soak the gelatin sheets in cold water for five minutes to bloom.
6. When the cream mixture cools to 140 degrees, remove the bloomed gelatin from the water and squeeze gently to remove excess water, then add the gelatin to the cream mixture. Stir well to incorporate, then strain through a sieve.
7. Pour the gelatin cream mixture into the yogurt and stir well to combine thoroughly.
8. Pour into six 8-oz. ramekins and
refrigerate uncovered until cold. When the panna cotta is completely chilled, cover with plastic wrap and refrigerate for at least six hours before serving.
9. Unmold onto dessert plate and garnish with berries if desired.
Giacomo’s Cibo E Vino
3215 Westheimer Rd.
713.522.1934 | giacomosciboevino.com
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