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Popular Recipes From Hot Dallas Restaurants
What’s the secret to the spicy kick in S&D Oyster Co.’s shrimp dip?
Steve Cohn, Dallas
Spicy Shrimp Dip
(makes almost 2 quarts)
2 pounds shrimp, peeled and deveined
1 8-ounce package cream cheese
1/2 cup mayonnaise
1 cup Thousand Island dressing
1/4 cup fresh green onions, minced
1 small onion, grated
4 teaspoons Tabasco sauce
1 tablespoon Lawry’s seasoned salt
1 tablespoon fresh ground horseradish
Boil shrimp for 3-4 minutes. Do not overcook. Drain and chop cooked shrimp. Blend softened cream cheese with mayonnaise and salad dressing. Stir in shrimp, minced green onions, grated onion, Tabasco, seasoned salt, and horseradish.
Serve with crackers or raw vegetables.
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How can I make Nuevo Leon’s cilantro salad dressing at home?
Mary Saunders, Oak Cliff
Cilantro Salad Dressing
(makes 10 servings)
1 egg
1 cup fresh cilantro, coarsely chopped
1/8 cup lime juice, freshly squeezed
1 cup olive oil
1/4 cup white vinegar
1/2 teaspoon salt, or to taste
Add egg to blender and slowly blend in olive oil. Add cilantro and blend for approximately 45 seconds. Then add lime juice and vinegar and blend until dressing reaches even consistency. Add salt a little at a time until dressing suits your palate.
Note: Do not use extra virgin olive oil in this recipe. The flavor is too strong and overpowers the dressing.
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My Yankee friends had never had King Ranch Casserole until I took them to Allgood Cafe. Now they can’t stop talking about it. Do you have the recipe?
John Dalton, Dallas
King Ranch Casserole
(serves 4)
4 cups crushed tortilla chips
8-12 ounces roasted chicken, shredded
20 ounces pico de gallo
4 cups cream of mushroom soup
4 white corn tortillas
2 cups mild Cheddar cheese, shredded
2 cups Pepper Jack cheese, shredded
Preheat oven to 350 degrees.
Cover the bottom of an ovenproof casserole dish with crushed tortilla chips. Top with shredded chicken, pico de gallo, and half the mushroom soup. Add a layer of corn tortillas and then repeat layers of chicken, pico, and soup. Cover with cheddar cheese, top with Pepper Jack cheese.
Bake 10-15 minutes. Before serving, top casserole with another ounce or two of pico de gallo and one large pickled jalapeño.
Serve with black beans and cold beer.
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Please ask Al to share the recipe for Al Biernat’s incredible Coconut Cream Pie.
Sarah Hairston, University Park
Coconut Cream Pie
(serves 8)
1 quart milk
5 eggs
1 cup sugar, plus 2 tablespoons
1/2 cup cake flour, sifted
1 9-inch baked pie shell
1 1/4 cups coconut flakes, toasted
1 can Coco Lopez cream of coconut
2 cups whipping cream
2 tablespoons powdered sugar
Bring milk and 2 tablespoons sugar to boil in a heavy pot. In mixing bowl, beat eggs and remaining sugar, then add sifted flour. Slowly add egg mixture to milk and cook for 3 minutes. Remove from heat and set aside to cool.
Use electric mixer (on low) to combine cream, one-third of the can of cream of coconut, and coconut flakes. Note: Reserve some flakes to sprinkle on top of pie. Pour mixture into the baked pie shell and let stand for 10 minutes. Beat cream and powdered sugar until soft peaks form, spread on top of pie. Garnish with reserved coconut flakes.
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Can you give me the delicious recipe for Two Sisters’ Southwest Chicken Salad?
Shelley Barstow, Plano
Southwest Chicken Salad
(serves 4-6)
3 cups chicken breast, grilled and cubed
1 tablespoon pine nuts, toasted
1 cup red bell pepper, cubed
1/2 cup green bell pepper, cubed
1 teaspoon jalape, diced
1/2 tablespoon green onion, diced
1 tablespoon black olives, sliced
1/2 tablespoon fresh cilantro, chopped
1/3 cup cilantro lime vinaigrette
Salt and pepper
Toss all ingredients, except dressing, in a large bowl. Add half the dressing and toss to coat. Taste, add remaining dressing to taste. Season with salt and pepper.
Cilantro Lime Vinaigrette
2 tablespoons fresh cilantro, chopped
1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
2 each lime, peeled
1 teaspoon Tabasco sauce
1 teaspoon jalape, chopped
1 tablespoon lemon juice
4 cups olive oil
Add all ingredients to food processor. Purée until smooth. With machine still running, drizzle oil into mixture until desired emulsion forms. Season to taste.
