Recipes From French Room, Local, Bread Winners, and Sweet Temptation Cafe: May/Jun 2004

Readers request their favorite recipes from the best Dallas restaurants.

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Popular Recipes From Hot Dallas Restaurants


I’d love to have the crab cake recipe from the French Room.

     Lucinda Maeler, Plano


Crab Cakes

(serves 7)


            1          pound jumbo lump crabmeat

            1/2       pound U-12 or U-10 shrimp, peeled and deveined

            1          whole egg

            1          teaspoon garlic purée

            1/4       teaspoon red pepper

            1          tablespoon Worcestershire sauce

            1 1/2    tablespoons Dijon mustard

            1          cup heavy cream

            1          bunch green onions (tops only), chopped

                        Salt and pepper to taste


Preheat oven to 400 degrees.

Sauté green onions, and season with salt and pepper. Set aside to cool.

Add shrimp and all other ingredients except crab and green onions to food processor. Purée until smooth (about 45 seconds). Remove mixture from bowl and fold in crab and sautéed green onions. Season with salt and pepper to taste. Add mousse to 3-ounce ring molds sprayed with non-stick cooking spray.

Sauté molded mousse, 10 seconds on each side. Remove from molds and bake for 4 1/2 minutes.




I had the most amazing champagne cocktail at Local. Can you get the recipe?

     Mary Blinn, Dallas


Champagne Cocktail

(serves 1)


Champagne (your own personal favorite)

Rosemary-grapefruit sorbet



(yields 11/2 cups)

            1          cup simple syrup

                        (recipe follows)

            2          cups strained pink grapefruit

                        juice (4 to 5 grapefruit)

            2          fresh rosemary sprigs


Simmer simple syrup and rosemary for about a minute in a small saucepan. Strain into a medium bowl.

Stir grapefruit juice into rosemary syrup.

Chill three hours or overnight. Freeze in an ice cream maker according to the manufacturer’s directions.

Enjoy as many scoops as you like in champagne of your choice.


Simple Syrup

            2          cups sugar

            1 1/2    cups water


Combine then simmer sugar and water in a medium saucepan until sugar dissolves. Let cool.

Store simple syrup in the refrigerator, tightly sealed, for as long as you like.




I’ve tried—and failed—to replicate Bread Winners’ Turkey Chili at home. What secret ingredient am I missing? 

     Jeanette Lewis, Plano


Turkey Chili

(serves 20)


            1 1/4    pound ground turkey

            1          medium onion, chopped

            1          large green pepper, chopped

            1          jalapeño, chopped

            5          14-ounce cans crushed tomatoes

            1          cup tomato paste

            1          bottle Shiner Bock or other dark beer

            2          15-ounce cans black beans

            1/2       cup chili powder

            1/8       cup cumin

            1          tablespoon oregano

            1/8       cup paprika

            1/4       cup brown sugar

            2          ounces unsweetened chocolate, chopped

                        Salt and pepper, to taste


Add turkey, pepper, onion, and jalapeño to heavy pot with oil. Sauté until turkey is cooked through.

Add crushed tomatoes, paste, beer, and beans to pot.

Mix dry ingredients together and add to pot.

The secret to this chili is chocolate; add it after all of the other ingredients.

Simmer for 1 hour.

Garnish with sour cream, shredded cheese, and diced onion.




Is Sweet Temptation Cafe’s Bread Pudding recipe as straightforward as it seems? I’d love to make it for my family.

     Monica Pursing, Lakewood


Bread and Butter Pudding

(serves 4-6)


            1          quart milk

            6          eggs

            2          egg yolks

            1          cup granulated sugar

            12-14   slices white bread

            1/2       cup raisins

            1/4-1    cup melted butter


Preheat oven to 350 degrees.

Lightly brush slices of bread with butter. Trim off crust and cut slices in half.

Sprinkle 8-by-8-inch pan with half the raisins. Arrange slices on top of raisins.

Bring milk to a boil in a saucepan.

Mix eggs and sugar in a bowl until light and creamy. Slowly pour hot milk over egg mixture and mix well.

Strain mixture and pour over the bread slices. Sprinkle remaining raisins on bread slices.

Place pan in water bath. Bake in oven for 40-45 minutes or until golden brown.

Serve hot or cold.


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