You Asked For It
Requested Recipes From Popular Dallas Restaurants
I’d love to try my hand at making Sevy’s Corn Chowder. Please request the recipe.
Gretchen Parkins, Southlake
Sevy’s Corn Chowder
1 tablespoon olive oil
1 teaspoon garlic
1/2 cup onion, diced
3/4 cup celery, diced
3 potatoes, diced
3 ears of corn, roasted, kernels removed
1/4 cup red pepper, diced
1 1/2 quarts chicken stock
2 cups milk or cream
1/2 stick of butter
1/4 cup flour
1 tablespoon Sevy’s seasoning (or substitute Lawry’s or McCormick seasoning)
Fresh chives, finely chopped
In large soup pot, heat oil. Cook garlic briefly then add onions, celery, and potatoes. Saute until onions become soft then add corn and red peppers. Add chicken stock and milk and bring to boil; simmer 20 minutes. Meanwhile, in a small saucepan make a roux by melting butter and mixing in flour until it is the consistency of soft sand. Cook three to five minutes, then cool to room temperature. Whisk roux into corn mixture a little at a time until desired thickness. Add Sevy’s seasoning and adjust accordingly. Garnish with additional red pepper and fresh chives.
My wife and I celebrated our anniversary at Suze. Can you talk them into sharing one of their fish recipes?
Todd Bishop, Lakewood
Suze’s Pan-roasted Alaskan Halibut
2 tablespoons olive oil
4 tablespoons unsalted butter
2 yellow onions, julienned
2 large vine-ripe tomatoes, sliced 1/4-inch thick
4 lemons, sliced 1/4-inch thick
4 6-ounce Halibut fillets (or substitute other firm white fish, such as cod)
Salt and pepper to taste
4 tablespoons fresh thyme, chopped
4 tablespoons Italian parsley, chopped
Heat ovenproof saute pan to medium high and add olive oil and butter. Add onions and sweat (cook until moisture is produced, avoid browning) for 2 minutes. Add tomatoes and lemons. Season fish with salt, pepper, and thyme and place in saute pan. Arrange half of the tomatoes and lemon slices on top of fish and bake at 350 degrees for 5 to 6 minutes. Remove from oven. Check seasoning, garnish with parsley and remaining tomatoes and lemons.
My family really enjoys the spinach and Ricotta ravioli from Civello’s Raviolismo. Any tips on how to make the filling at home?
Melissa Coulter, Addison
Raviolismo’s Spinach Ricotta Ravioli
(yields approximately three dozen ravioli)
2 cups ricotta
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 teaspoon granulated garlic
Pinch of ground nutmeg
1/2 bunch green onions, finely chopped
3 sprigs fresh basil, finely chopped
1 cup fresh spinach, finely chopped and tightly packed
1/2 well-beaten egg
1/4 cup Romano cheese, grated
1/4 cup provolone cheese, grated
Combine above ingredients in large bowl and mix well. Note: This mixture can be used to fill fresh or store-bought pasta, including shells, ravioli, and wonton wrappers.
My husband loves the polenta at Watel’s. It would make his day if I could get the recipe.
Jenny Birch, Dallas
1 1/2 tablespoons olive oil
1 tablespoon onion, diced
1 tablespoon red bell pepper, diced
1 tablespoon green bell pepper, diced
1 1/2 cups milk
1 tablespoon butter
1/2 teaspoon garlic, chopped
1/2 cup cornmeal
Salt and pepper to taste
1 tomato, sliced
Fresh mozzarella, sliced
Sun-dried tomatoes, to taste
Pine nuts, toasted
In a sauce pan, heat oil. Cook onion and peppers until onion becomes translucent. Do not brown vegetables. Add milk, butter, and garlic and bring to a boil. Slowly add cornmeal while constantly stirring. Let mixture cook until it thickens. Grease a sheet pan or 13-by-9-inch glass casserole dish. Pour thickened polenta into pan and level with a rubber spatula to about 1/2-inch thick. Chill for an hour or more. Cut polenta into 3-by-3-inch squares. Layer with sliced tomatoes and fresh mozzarella. Bake in a 350-degree oven until cheese melts. Top with sun-dried tomatoes, toasted pine nuts, and a touch of basil pesto. Serve on a bed of mixed greens.
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