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Food and Drink

Recipes From P.F. Chang’s, Pueblo Arriba, Barbec’s, Central Market, and Hattie’s: Jan/Feb 2004

Readers request their favorite recipes from the best Dallas restaurants.
By D Magazine |

You Asked For It
Popular Recipes From Hot Dallas Restaurants

I love P.F. Chang’s dumplings. Do you know the recipe?
     Kitty Barrister, Dallas

Shrimp Dumplings
(makes 6-8 servings)

 1     pound medium shrimp, peeled and deveined
 2     tablespoons carrot, finely minced
 2     tablespoons green onion, finely minced
 1     teaspoon fresh ginger, minced
 2     tablespoons oyster sauce
 1/4  teaspoon sesame oil
 1     package wonton wrappers

Dipping Sauce
 1     cup soy sauce
 1/4  teaspoon white vinegar
 1/2  teaspoon chili paste
 1/4  teaspoon sugar
 1/2  teaspoon fresh ginger, minced
 1     cup water
 1     tablespoon cilantro leaves, shredded
        Sesame oil, to taste

Mince half the shrimp in a food processor. Dice the remaining by hand. Combine rest of ingredients. Place a tablespoon of mixture into each wonton wrapper. Moisten outside edge. Fold opposite corners together and seal. Cover and refrigerate until ready to serve.

Combine sauce ingredients and mix very well.

Fill soup pot with water. Bring water to a boil, then lower to a simmer. Line
bottom of steamer with light coat of  vegetable oil or nonstick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm, with internal temperature of 160 degrees.

Serve in steamer or on plate with small bowl of dipping sauce.


Our new after-work hang out is Pueblo Arriba. Can you tell me how to make their queso?
     Eric Gates, Dallas

Queso Bandera
(serves 4-6)

 1     pound white American cheese, shredded
 1-2  fresh tomatoes, diced
 5-6  green chiles, peeled and diced
 1/4  pound ground beef
        Salt, to taste
        Pepper, to taste
        Chili powder, to taste

Brown beef, adding salt, pepper, and chili powder to taste. Stir in tomatoes and chiles. Cook until chiles are tender. Drain and add to serving bowl.

Add shredded cheese to saucepan over medium heat and melt. Add milk slowly to thin the cheese and create the desired consistency.

Pour queso over beef. Mix well. Garnish with a healthy tablespoon of guacamole and pico de gallo.


Barbec’s beer biscuits remind me of my grandmother’s. Any chance they’d share the recipe?
     Sally Fleming, Plano

Beer Biscuits
(makes 12 biscuits)

 1/4  can of beer
 3/4  cup water
 1     cup sugar
 4     cups Pioneer biscuit mix

Mix all ingredients together to form dough. Cut into rounds and bake at 350 degrees for 25 minutes. You must bake the dough within 24 hours, or the yeast in the beer will disintegrate.


I need a dip recipe for an office party. Everyone raves about Central Market’s Love Dip. Can you help me out?
     Daniel Sherman, East Dallas

Love Dip
(serves 6-8)

 1     12-ounce container whipped cream cheese
 1     cup vine-ripened cluster tomatoes, chopped
 1     tablespoon fresh garlic, minced
 1     teaspoon tomato paste
 1/4  teaspoon kosher salt
 1/8  teaspoon fresh tarragon, chopped
 1     tablespoon fresh cilantro, chopped
        Fresh lemon juice, to taste
        Cayenne pepper, to taste
        White pepper, to taste

Add cream cheese, chopped tomatoes, garlic, tomato paste, and lemon juice to a food processor and process until smooth and creamy. Remove from processor. Fold in remaining ingredients and mix well.


Hattie’s is my favorite neighborhood restaurant, and I can’t get enough of the tomato soup. I’d love to be able to make it at home.
     Nancy Thomas, Kessler Park

Tomato Bisque
(serves 6)

 2     large yellow onions, diced
 2     red bell peppers, large dice
 2     green bell peppers, large dice
 6     cloves garlic
 1/2  cup olive oil
 1/2  pound applewood-smoked bacon, large dice
 1/2  bottle red wine
 1     15-ounce can quality diced tomatoes
 1     15-ounce can quality crushed tomatoes
 1     can tomato juice
 1     tablespoon dried thyme
 1     tablespoon dried oregano
 2     bay leaves
 1/4  pound fresh basil
 2     cups heavy cream

Sauté onions, bacon, and garlic until onions are clear. Add bell peppers and dried herbs and cook until peppers start to wilt. Add red wine and cook for 5 minutes to allow the wine to reduce. Add tomatoes. Cook for about 30 minutes, then add fresh basil. Continue to cook for another 30 minutes. Remove from stove and puree in blender until smooth. Finish with heavy cream, salt, and pepper.