Posts in Recipes
Recipe: 3 Ways to Elevate Chicken Breasts

Sticking with our theme of returning to basics for the start of 2019, we took a look at one of our bestselling proteins, the boneless, skinless chicken breast. The chicken breast is so versatile, so very fundamental to American cuisine, that at times it seems there are so many possible preparations that the home cook is overwhelmed, and they end up, once again, salted, peppered, and roasted until done — familiarly plain. In the spirit of the new year, we came up with a few of the simplest possible ways to take your chicken breasts from “boring healthy dinner” to a meal the whole family will be asking as soon as they take the last bite.

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Recipe: Nine Banded Whiskey Holiday Ham Glaze

To finish off the holiday season in style, we’re teaming up with Nine Banded Whiskey for a holiday ham glaze unlike any you’ve had before. It’s equal parts sweet and nutty, and leaves your ham with a glazy crisp that will leave your guests wondering whether they’re enjoying dinner or an early savory dessert. Nine Banded makes their small batch whiskey with some of the purest water in Texas, and this recipe allows the clean flavor of Nine Banded’s signature blend to shine through on a foundation of sugary syrup and earthy spice.

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Butter-Basted Beef Tenderloin Recipe

Beef tenderloin, the “king of all cuts,” makes for the tenderest possible feast at the holiday table — when executed correctly. The muscle contains almost no connective tissue, so it’s extremely tender, and goes well with sauce to add a flavor blast to the delicate beef. In light of the lack of connective tissue, the tenderloin requires a little extra loving care to be as tender as the price of the prized cut demands.

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JBG Autumn Recipes: Beef Short Rib Tacos

We’re carrying on our autumn collaboration with Johnson’s Backyard Garden and Chef Taylor Byrd, devising delicious ways to include local, seasonal vegetables in gourmet dishes in your home. Today, We’re using cabbage, carrots, peppers, and radish to create a spicy, succulent glazed beef short rib taco, using English Cut Short Ribs sourced from Dean & Peeler in Poth, Texas.

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JBG Autumn Recipes: Grilled Quail with Fennel and Sweet Potato Risotto

To start off our celebration of JBG’s organic autumn vegetables, available now with a CSA membership, Chef Taylor Byrd builds us a mouthwatering combination of fennel and sweet potato cooked into risotto, topped with Texas quail and finished with crispy fried kale. Elegant, light, and perfectly rich, this preparation combines a range of fresh flavors with wintertime warmth.

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JBG Autumn Recipes: Whole Beef Tenderloin with Collard Green Gratin

For the autumn slate of vegetables from Johnson’s Backyard Garden, we’re coming up with recipes to make the most of fresh local produce, and this delicious meat, cheese, and vegetable combo is the perfectly delicious place to start. This recipe combines collard greens and bell peppers, both available with a CSA membership with JBG, with a whole Rosso & Flynn beef tenderloin. The recipe comes from our friend Chef Taylor Byrd, a mainstay in fine Austin kitchens, and now the founder of Byrd Provisions, a gourmet in-home dining service using locally sourced products.

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Three Thanksgiving Turkey Preparations for this Year’s Holiday

If you’ve seen the videos of fried Thanksgiving turkeys (occasionally gone wrong), or a family gathering centered around smoking a giant Thanksgiving bird, you might be interested in embracing a new method of preparing this year’s feast. According to geographical region and family heritage, Americans consider vastly diverse methods and dishes to be “normal” Thanksgiving fare.

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The Post-Holiday Detox Starts with Bone Broth

It’s the Sunday after Thanksgiving. You’re stuffed, you’re a little heavier than usual, and before work starts tomorrow, you’d like to start making up for the many recent times you’ve thought, “Oh well, I’ll start eating healthy again on Monday.” If you haven’t given a chance to homemade bone broth, this is the perfect opportunity to hydrate your body, learn a new craft, and make delicious soups all week with just a few hours of work on Sunday.

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From Our Kitchen: Chicken Karaage and Gluten-Free Chicken Tenders

In this week’s edition of “From Our Kitchen,” chef Chelsea shows off a couple of ways to prepare delicious deep fried chicken tenders using a cornstarch-based batter, so you can feed a party without worrying about gluten sensitivity among the crowd. First up is chicken karaage, a sweet, sticky, spicy, and crunchy Japanese fried chicken.

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