Reata: Legendary Texas Cooking

Reata: Legendary Texas Cooking

Mike Micallef, Julie Hatch

Language: English

Pages: 159

ISBN: B01N07LF5V

Format: PDF / Kindle (mobi) / ePub


Bold.  Majestic.  Storied.  Texas.
The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big.
 
Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America’s cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. 
 
The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings.
 
So if you can’t drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that’s as big and bold as the state of Texas itself.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

warm Cheese Enchiladas. Garnish with a generous ¼-cup dollop of Great Guacamole with ¼ cup Pico de Gallo on the side. A simple method we use at Reata to tell when a steak or other type of meat is cooked to the desired temperature without cutting into it is to press on it with tongs and feel how much the meat compresses with a given amount of pressure. This correlates to pressing your finger onto the meaty part of your palm when your thumb and other fingers are touching. Thumb to index

tender. Variation For a different type of blackening seasoning, try basting the filets in ½ cup melted butter instead of the honey-mustard. Then coat with the following: ¼ cup ground paprika 2 tablespoons ground thyme 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt ¼ teaspoon ground red pepper VENISON CHOPS WITH BERRY GOOD GAME SAUCE Since it took so long to make that Veal Stock with the Port Wine Glaze, we’ve made our Berry Good Game Sauce nice and

that deep dark chocolate flavor last way longer than your last bite. The only thing that can make these brownies any better is a scoop of ice cream or an ice-cold glass of frothy milk. MAKES 16 TO 24 BROWNIES 4 eggs 1 cup brown sugar 1 cup granulated sugar 1¼ cup powdered cocoa, sifted ½ cup all-purpose flour 2 sticks unsalted butter, melted 1 teaspoon vanilla ½ teaspoon kosher salt 1 chipotle pepper, minced 2 tablespoons adobo sauce, canned 1 cup chopped pecans Preheat the

City slickers might prefer to use crab for these cakes, and that’s just fine with us. Just don’t tell my dad, as he’s pretty darn partial to catfish. It goes without saying that pickle preference is completely personal, so we’ve offered both Sweet Pickle Tartar and plain Tartar Sauce. One uses the Reata Pickles, but the other can be made with the pickle of your choice—and both are perfect companions with any fried fish. MAKES 6 TO 10 CAKES 1 pound fresh catfish fillets Water 4 teaspoons

extra crunch. SERVES 6 Chili-Fired Shrimp ¼ cup oil, for sautéing 18 (or about 1½ pounds, depending on the size and weight) fresh jumbo shrimp, raw, peeled, deveined, deheaded, and butterflied, but with tails on ¼ cup dried ancho chile peppers, slivered 2 cups raw peanut halves ½ cup sesame oil ¼ cup soy sauce 1 cup Sweet Molasses Glaze 30 to 40 green grapes 1½ tablespoons Tabasco sauce 1½ red pepper flakes, crushed 2 tablespoons unsalted butter Kosher salt Freshly ground

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