You Asked For It
Popular Recipes From Hot Dallas Restaurants
I had coffee with my daughter-in-law at La Duni, and they had the most wonderful cherry scones. Can you tell me how they make them?
Kathy Ponder, Dallas
Tart Cherry and Black Walnut Scones
(serves 8)
3/4 cup bread flour
3/4 cup pastry flour
4 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter (cut into pieces)
1 egg
1/4 – 1/2 cup milk
3 tablespoons dried tart cherries
3 tablespoons coarsely chopped black walnuts
Egg wash (1 egg mixed with 1 tablespoon milk)
Measure all ingredients and preheat oven to 425 degrees. Sift bread flour, pastry flour, sugar, salt, and baking powder together and set aside. Cut butter into flour mixture with a pastry cutter or your fingers until the mixture resembles course cornmeal. Place in mixing bowl. With paddle attachment, beat at low speed. While beating, add cherries and walnut pieces until just combined. Add egg and continue mixing at low speed. Add milk slowly until all ingredients are just combined and a soft dough forms (do not over mix; it should not be watery). Place the dough on a wooden tabletop or cutting board, and knead lightly (one or two times). Shape into a ball and flatten to 1/2 inch thick. Cut into eight wedges, place on greased or paper-lined sheet pan, and brush tops with egg-wash. Bake at 375 degrees for approximately 15-20 minutes. When they smell done, check to see if they are golden on top and if they sound hollow when tapped on the bottom with your fingertips. If so, they’re done. Serve warm with butter, jelly, or lemon curd.
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Bread Winner’s Cafe’s chicken salad has my girlfriends and me coming back day after day. I would love to know how they make it.
Karen Mitchell, Dallas
Oven Roasted Chicken Salad
(serves 6-8)
8 boneless, skinless chicken breasts
8 cups field greens
16 strips apple smoked bacon, large dice
2 pints cherry tomatoes, halved
1 1/2 cups blue cheese crumbles
Toasted walnuts, halved or pieces, to garnish
Dressing
1 cup toasted walnuts
1/2 cup red wine vinegar
4 shallots (peeled and roughly chopped)
2 1/2 cups walnut oil
1 cup water
Salt and pepper to taste
Herbes de provence to taste
Chopped parsley to taste
Roast chicken breasts at 375 degrees for 10-12 minutes. Cool and cut into large dice. Blend shallots, walnuts, and red wine vinegar in food processor on high. Slowly drizzle in walnut oil until thick and emulsified. Add water to thin to desired consistency. Add salt and pepper, taste for balance. Add herbes de provence and pulse to blend. Fold in chopped parsley with a whisk or fork. Mix remaining ingredients in bowl, drizzle with dressing, toss, and serve.
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I’ve fallen in love with the beefy portobellos at Matt’s No Place. Please let me in on their secret.
Margaret Haskell, Plano
Beefy Portobellos
(serves 8)
2 cups shredded beef, cooked
2 tablespoons butter
8 small Portobello mushrooms
1/4 cup red or yellow bell pepper, diced
2 tablespoons jalapeño, diced
6 green onions, chopped
1 cup Mexican or Monterey Jack cheese, shredded
Melt butter in frying pan over low to medium heat. After rinsing, remove stems from mushrooms and chop finely. Remove gills from mushrooms caps by scraping with a spoon, and brush caps with butter. Sauté stems, bell pepper, jalapeño, and onions in butter. Add shredded beef and heat thoroughly. Remove from heat and add cheese. divide mixture into eight equal parts and stuff mushroom caps. Grill over medium coals for 10 minutes or heat in a 350 degree oven for 10 minutes, or until mushrooms are soft and cheese is melted.
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My husband invited a co-worker over for dinner, and I’d love to impress his wife with the Diablo Risotto from Monica’s Aca y Alla. Do you think you can help me out?
Tina Hodges, Dallas
Diablo Risotto
(serves 6)
Sauce
1 7-ounce can chipotle peppers (preferably in adobo sauce)
4 cups heavy cream
8 tablespoons shallots
1 teaspoon minced garlic
1 cup white wine
2 teaspoons basil
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon cumin
3 teaspoons salt
Shrimp Risotto
3 cups shrimp
3 cups mixed vegetables Julienne style (cabbage, carrots, zuchini, or your favorites)
6 teaspoons minced garlic
3 tablespoons olive oil
3 cups cooked brown rice
Salt and pepper, to taste
Parmesan cheese, to taste
Put shallots, 3 teaspoons of garlic, and wine into a pot and reduce. Add peppers, basil, thyme, cumin, and salt. Cook until onions and garlic are very soft. Process to make sauce. Heat oil in a pan. Add shrimp, vegetables, and remaining garlic. Once shrimp is light pink, add sauce and bring to boil. Sever shrimp mixture on top of brown rice. Top with parmesan cheese.
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I’m looking for a tasty dipping sauce that I can serve with seafood and vegetables. Any ideas? I did hear that Iris has a wonderful aioli.
Rebecca Sykes, East Dallas
Meyer Lemon Aioli
(single serving)
1 egg yolk
4 tablespoons extra virgin olive oil
4 tablespoons canola oil
2 roasted garlic cloves, puréed
2 teaspoons Meyer lemon juice
2 teaspoons Meyer lemon zest, minced
1 teaspoon fresh flat-leaf parsley, chopped
Sea salt, to taste
Ground pepper, to taste
Roast garlic cloves at 350 degrees until lightly browned. Place cloves in blender and purée. Remove puréed cloves and place egg yolk in blender. While blending, slowly add lemon juice and garlic. Drizzle in olive and canola oils. Pour into mixing bowl. If mixture is too thick, thin with 1-2 teaspoons hot water. Add parsley, salt, and pepper to taste.
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My daughter always asks me to take her to the Purple Cow. She can’t get enough of their purple milkshakes. How I can make them at home?
Clara Herrington, Plano
Purple Vanilla Milkshake
(single serving)
2 cups Bluebell vanilla ice cream, softened
4 ounces whole milk
3 drops purple food coloring
1 ounce vanilla extract
Combine ingredients in tall glass, and stir briskly with a teaspoon.
Although Bluebell Creameries manufacturers a unique “purple vanilla” flavored and colored ice cream, made exclusively for Purple Cow stores, the above recipe comes pretty close.
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I want to surprise my girlfriend by making a special dinner for her. I know that Cool River Cafe’s Devil Creek Shrimp would do the trick. Can I get that recipe?
Steven Evans, East Dallas
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Devil Creek Shrimp
(serves 6)
Equipment: grill, tongs, paring knife
36 jumbo shrimp, 10-15 count
1 3/4 pounds pepper jack cheese, julienne in 3/4 ounce strips
36 slices hickory smoked bacon
6 bamboo skewers, soaked in water
Remove shrimp shells, leaving the tail. Devein and butterfly belly side of shrimp, without cutting all the way through. Rinse completely. Soak skewers in water for at least 30 minutes, prior to use. Stuff one strip of cheese in shrimp cavity. Wrap bacon strip around the outside of shrimp, ends touching. Place the skewer through the shrimp and overlapped ends of the bacon. Six wrapped shrimp per bamboo skewer. Place shrimp skewer on grill and lightly separate the shrimp. Let bacon begin to brown before basting with your favorite barbecue sauce. The skewer should have a “backyard barbecue” look with the sauce cooked into the shrimp. Baste one final time before removing skewer and plating.
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I’m not a big fan of red meat, but I love the taste of chili. The turkey chili at Matt’s No Place is the perfect solution. Do you have the recipe?
Jenn Copelan, Dallas
Turkey Chili
1 pound ground turkey
1 tablespoon olive oil
1 tablespoon cumin
1 large clove of garlic, sliced
1/2 tablespoon salt
1/2 tablespoon black pepper
4 tablespoons New Mexico-style green chilies, chopped
1 14-ounce can whole stewed tomatoes
2 whole chipotle peppers in adobo sauce
1 cup chicken stock
Heat oil in a cast-iron skillet and brown ground turkey. Add all ingredients except tomatoes, chipotle peppers, and chicken stock. Sauté for 2-3 minutes. Add remaining ingredients and simmer 4-5 minutes. Adjust seasoning to taste and serve immediately.
