Recipes From Bread Winners, The Old Hickory Steakhouse, Hattie’s, and Taco Diner: Sept/Oct 2005

Readers request their favorite recipes from popular Dallas restaurants.

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Requested Recipes From Popular Dallas Restaurants

I can’t get enough of Bread Winners Chocolate Chess Pie. Could I make it at home?
Steve Chaney, Stevens Park

Bread Winners Cafa and Bakery’s Chocolate Chess Pie
(makes two 9-inch pies)

 1/2  cup butter
 3     ounces unsweetened chocolate
 3     cups sugar
 2     tablespoons flour
 1     cup evaporated milk
 2     teaspoons vanilla
 4     eggs
        Pinch of salt

Melt butter and unsweetened chocolate. Add remaining ingredients to mixture. Fill raw pie crusts and bake at 325 degrees for roughly 30 minutes, checking often. When ready, the crust will be golden brown and the top of the pie will be firm and split slightly on top.  

When cool, top the pie with a thin spread of chocolate ganache and whipped cream rosettes.


My husband and I love the lobster bisque at The Old Hickory Steakhouse at the Gaylord Texan. Can you get me the recipe?
Lisa Jane Johnson, Sherman

The Old Hickory Steakhouse’s Lobster Bisque
(serves 6-8)

 5     pounds lobster shells
 2     medium onions
 2     medium carrots
 1     pound fennel
 2     stalks celery
 2     tablespoons minced garlic
 1     small can tomato paste
 1     ounce brandy
 1/2  ounce fresh tarragon
 1     sprig rosemary
 1     sprig thyme
 2     quarts chicken stock
 1     quart heavy cream
 1     stick unsalted butter
 2     ounces extra virgin olive oil

Wash, peel, and rough chop all vegetables and reserve. Chop lobster shells with butcher cleaver and reserve. In large stockpot, heat olive oil until very hot. Add vegetables and saut over high heat until caramelized. Add lobster shells and saut for five minutes with vegetables. Add brandy and flamb over high heat. Add fresh herbs, chicken stock, and tomato paste and simmer for 30 minutes over medium heat. Add heavy cream and reduce to 1/2 of original volume. Strain through fine mesh sieve. Stir butter into strained bisque until melted and season to taste with salt and pepper.


I love the Shrimp and Grits at Hattie’s. It’s one of my favorite dishes, and I would love to make it myself.
Jean Hutley, Dallas Stars Insider

Hattie’s Low Country Shrimp and Grits with Tabasco Bacon Pan Sauce
(serves 5)

 2  cups Anson Mills organic yellow grits* or any quick grits (not instant)
 4  cups fresh chicken broth
 4  cups milk
 2  cloves garlic, chopped fine
 2  shallots, chopped fine
 1  tablespoon whole butter
 1  tablespoon fresh thyme, chopped

Heat a large saucepan over medium heat. Add butter and saut shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20 to 30 minutes or until soft and creamy.

Shrimp and Sauce
 20-25   large shrimp, peeled and de-veined
 4          slices of apple-smoked bacon*, diced
 1          bunch green onions, chopped
 2          tablespoons black coffee
 1/2       cup chicken broth
             Juice of one lemon
             Tabasco to taste
             Salt and pepper

Heat a large saut pan over medium heat and saut bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.

To Serve
Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.

*Can be found at Central Market or Whole Foods.


Taco Diner has a great dish called Tilapia Veraciezano. I keep trying to make it a home but haven’t been able to duplicate it. Is there any chance you could get the recipe for me?
Brenda McMichael, Dallas

Taco Diner’s Tilapia Veraciezano
(serves 2)

 2  6- to 8-ounce snapper filets

Salsa Veraciezano
 4  roma tomatoes (Concasse Technique, see below)
 1  small white onion
 3  garlic cloves
 1  pinch red pepper flakes
 1  ounce lime juice
 1  serrano pepper, finely chopped
     Capers to taste
Concasse Technique
Place roma tomatoes in hot water for one to two minutes, then place in ice bath for 30 seconds. Outside skin layer should start to separate. Peel by hand and let cool.

Bathe snapper in lime juice, salt and pepper to taste, and set aside. Saut tomato, garlic, and pepper. Simmer five to seven minutes and set aside. Sear filets in pan with olive oil two to three minutes each side. Set aside. Place filet in the same pan and add butter one to two minutes. Add tomato mixture, and add capers one to two minutes later. Place filets over Mexican rice, top with salsa, and serve.