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Food and Drink

Recipes From Al Biernat’s, The Landmark, and The Green Room: May/Jun 2003

Recipes from the best restaurants in town.
By D Magazine |

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Popular Recipes From Hot Dallas Restaurants

My all-time favorite lunch is Al’s Salad. Do you think Al Biernat’s would ever share the recipe with me?

Al’s Salad
(serves 6)
 1    cup blanched green beans, chopped
 1    cup diced tomatoes
 1/2 cup jumbo lump crab meat
 1/2 cup boiled shrimp, chopped (use U-10 if possible)
 1    cup hearts of palm
 2    cups field greens, chopped
 1    cup Russian or Thousand Island dressing
 1    tomato, julienned

Mix all ingredients except dressing in a bowl. Slowly mix in dressing to taste. Plate the salad, and garnish with julienned tomatoes.


Watermelon Lemonade

When I was last at The Landmark, I enjoyed the most refreshing drink “a watermelon lemonade. I’d love to serve it at my summer parties. Do you have the recipe?

Watermelon Lemonade
(serves 4-8)
 1/4    of a medium watermelon
 3       limes, peeled
 2       quarts water
 1 1/4 cup granulated sugar

Cut rind off watermelon and dice the meat. Cut rind off limes. Blend watermelon and limes with 1/4 of the water in a blender on high speed. Pass the ingredients through a fine mesh strainer into the container to be stored or served in.

Add the remaining water, whisk in the sugar, and chill before serving.

Pour in tall glasses over ice, and garnish with a sprig of mint or a wedge of strawberry. The recipe can be doubled (serves 8-12) or quadrupled (serves 12-16).

Note: you can make other flavors of lemonade by substituting equal amounts of fruit by volume; try pineapple, honeydew melon, cantaloupe, mango, strawberry, or papaya. You may need to adjust the amount of sugar used based on the sweetness of the fruit. 


A few months ago, friends and I dined at The Green Room and had a lemony stew of pork and vegetables as an appetizer sprightly is how one dinner companion described it. I have been thinking about it ever since. Can you help me get the recipe?

Lemon Braised Pork Pot Roast
(serves 4 as entree or 6 as appetizer)
 1/4 cup pure olive oil or corn oil
 1    pound pork shoulder, fat and silver-skin removed, cut into 2-inch dice
 1    large celery root, peeled and cut into 1-inch dice
 4    medium carrots, peeled and cut into 1-inch dice
 4    stalks celery, leaves discarded and cut into 1-inch dice
 1    leek (the white part only), cut into 1-inch dice
 2    large yellow onions, cut into 1-inch dice
 1    dried bay leaf
 3    lemons, zested and juiced
 1/2 cup dry white wine
       Cold water to cover
 4    sprigs fresh thyme
 3    tablespoons unsalted butter
       Coarse sea or kosher salt, to taste

 8    slices sourdough bread (grilled or toasted with extra virgin olive oil)
 2    teaspoons lemon mayonnaise (see below)
 1/2 teaspoon per serving roughly chopped Italian flat-leaf parsley

Lemon Mayonnaise
 2  egg yolks
 2  lemons, zested and juiced
 2  ounces corn oil
     Cold water (as needed)
Heat oil in a braising pan or a large, heavy-bottomed sauce pot. Lightly brown pork over medium-low heat.

Add vegetables, bay leaf, and lemon zest. Sweat for 10 to 15 minutes, stirring frequently.

Deglaze with wine and lemon juice. Reduce liquid by half.

Cover meat and vegetables with water, and lay thyme sprigs across the top. Bring pot roast to a simmer.

Cover with lid or aluminum foil. Place in a 450-degree oven and braise for 1 to 11/2 hours, or until pork is fork tender.

Discard thyme sprigs, stir in butter. Season to taste with parsley and salt. Serve with sourdough and lemon mayonnaise.

To make lemon mayonnaise: whip yolks with juice and zest until bright yellow and airy. Slowly drizzle in the oil, whipping until thick. Thin with water if the mix is too stiff. Season very lightly with salt.