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.
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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.