Have you ever wanted to try cooking delicious meals inspired by the best chefs and restaurants in Dallas? Here are three stellar dishes from the city’s premier culinary arts scene:
Caprese di Zucca with Burrata and Pesto (Megan and Dino Santonicola, Partenope Ristorante)
Ingredients
- ½ lb. of basil leaves
- Four mint leaves
- Two tablespoons toasted bread crumbs
- ½ a cup grated Grana Padano Parmesan
- One cup of extra virgin olive oil
- ½ cup ice
- One pinch of sea salt
- One tablespoon of garlic
- One butternut squash (2-2½ lbs.)
- Burrata
Pesto Directions
- Prepare the pesto by placing all the ingredients in a food processor, with basil leaves at the bottom.
- Blend until smooth, but do not overdo it.
- If needed, add ice to think out the mixture.
Butternut Squash Directions
- Cut the butternut squash in half lengthwise and peel each section.
- Cover with salt and pepper and douse in olive oil.
- Cook the squash on a sheet pan for 40-50 minutes at 350 degrees. The squash should be tender and a little golden once cooked.
- Rest for 20 minutes before tucking in.
Wood-Grilled Oysters (Nathan Tate, Boulevardier)
Ingredients
- One lb. of butter
- 3/4 cup of bacon lardon
- 2/3 cup of celery
- 2/3 cup of shallots
- 1/3 cup of garlic
- 2/3 cup of red bell peppers
- 1/2 cup of white wine
- 2/3 cup of Tabasco
- 1/2 tsp of Worcestershire
- One Tbsp of salt
- 1/3 cup of fresh herbs
- Two tsp of fresh lemon juice
- Zest from one lemon
Directions
- Soften the butter until it is at room temperature.
- Slowly cook the bacon down, then sweat the vegetables.
- Add sparkling wine and reduce the pan until it is nearly dry.
- Once the mixture has cooled to room temperature, whip the butter in a mixer until fluffy.
- Add the cooled mixture to the butter along with any remaining ingredients. Allow everything to chill.
- Add a large dollop of the mixture to each shucked oyster.
- Grill the seasoned oysters until warm and the butter has melted. Consider using a domed lid over the oysters to help cook the food evenly.
- Finish with chopped parsley, and enjoy it with crusty bread.
Tournedos Felix Faure – Beef Tenderloin with Black Peppercorn and Mushroom Sauce (Pascal Cayet, Lavendou Bistro Provençal)
Ingredients
- Four to eight oz of beef tenderloin
- Two tsp of salt
- Four tsp of coarse black peppercorns
- Two cups of diced mushrooms
- One tbsp of olive oil
- 1/4 cup of cup butter
- 1/2 cup of cognac
- 1/2 cup of veal Stock
- 3/4 cup of heavy cream
Directions
- Season the beef tenderloin with salt and pepper.
- Heat the oil and butter in a large, heavy skillet over high heat.
- Sauté the tenderloins on each side for three to four minutes, cooking two in the pan at a time.
- Once cooked, keep the tenderloins warm in a 175-degree oven in a heatproof dish.
- In the same skillet, sauté the mushrooms for two minutes.
- Remove the tenderloin from the oven, adding it back to the skillet. Very carefully pour cognac over the meat and set it alight.
- Add the veal stock to the pan and cook for one minute.
- Now add the cream to the pan and bring it to a boil for two to three minutes or until the sauce has thickened.
- Cover the tenderloin with the sauce and serve with French fries.