Recipes From Hector’s On Henderson, Peggy Sue BBQ, and Hibiscus

Readers request their favorite recipes from Dallas restaurants.

You Asked For It

Have you tried the meatloaf at Hector’s on Henderson? My family would worship me if I made it for them at home. Think you can get it for me?
Evan Schiller, Dallas

Hector’s on Henderson Not My Mama’s Meatloaf
(Serves 8 to 10)

 1/2    cup diced onions
 1/2    cup diced celery
          salt and pepper
 1/2    pound ground pork
 1/2    pound ground veal
 1       pound ground beef
 1       cup breadcrumbs
 3/4    cup whole milk or cream
 1 1/2 cups chopped parsley
 1/2    cup grated carrots
 6       whole eggs
 2       tablespoons Worcestershire sauce
 2       pounds bacon

In large pan, sauté onions, celery, salt and pepper. Cook until translucent. Allow to cool completely. Meanwhile, in large mixing bowl, combine pork, veal, beef; add in breadcrumbs, milk (cream), rough chopped parsley, grated carrots, eggs, salt and pepper, Worcestershire. Fold in chilled onions and celery. Combine completely. Make sure all ingredients are combined well to avoid uneven meatloaf.

Place bacon on a sprayed or lined cookie sheet, and place it so it overlaps in a vertical fashion. Take half meatloaf mixture and lay it onto bacon. Roll all bacon over to wrap around meatloaf. Repeat steps one and two until all meatloaf mixture and bacon are utilized.

Place meatloaf in a 350 degree preheated oven. Cook for approximately 1 hour or until bacon is golden and crispy. Hint: Place a pan on the bottom of oven to catch grease. Allow to cool. Cut diagonally. Smear on Sweet Hot Tomato Glaze.

Sweet Hot Tomato Glaze
 1    bottle ketchup (your favorite kind)
 1/3 cup brown sugar
 3     tablespoons dry mustard
        salt and pepper to taste

Combine all ingredients in bowl and whisk together.


My kids love the Smoked Chicken Quesadillas at Peggy Sue BBQ. Help me find their secret. They would make a perfect after-school snack!
Linda Lee Floyd, Arlington

Peggy Sue BBQ Smoked Chicken Quesadillas
(Serves 6)

 1   smoked chicken (available for sale at restaurant)
 1   bottle barbecue sauce (your favorite kind)
 12 slices of Swiss cheese
 12 slices of cheddar cheese
 12 flour tortillas

Pull smoked chicken meat off bone. Mix with a little bit of barbecue sauce to taste for some added flavor. Place one slice of each kind of cheese on either side of two tortillas and place chicken and barbecue mixture in between. Grill until tortillas reach a flaky, golden brown crust.


My fiancé and I are having a dinner party and would love to serve Hibiscus’amazing crab dip. Please print this recipe for our favorite hors d’oeuvre.
Lana Graham, Plano

Hibiscus Dungeness Crab Dip with Wood Fired Crackers
(Serves 3 to 4)

 1    tablespoon unsalted butter
 3    tablespoons all-purpose flour
 1    tablespoon of fresh chopped garlic
 1    cup of whole milk
 1    cup cream cheese
 1    cup grated Parmesan
 1    cup heavy cream
        juice of 1 lemon
 3     tablespoons of white wine Worcestershire sauce
 2     tablespoons of Mild Jalapeño Tabasco
 2     jiggers of Red Tabasco
        salt to taste
 8     ounces of cleaned and picked Dungeness crab
 2     cups of Panko breadcrumbs
 1     cup grated Sonoma dry jack cheese
        chopped parsley for garnish
 2-3  ounces of fire roasted crackers, broken into odd pieces

Melt butter in a medium hot sauté pan. Whisk in flour and begin a light roux. Add chopped garlic and stir for a couple more minutes. Add all of the milk at once and stir rapidly to avoid lumps. Let sauce thicken and add cream cheese and Parmesan. Cook for 5 minutes and add the heavy cream. Add the rest of the ingredients and bring back to a hot simmer.

Pour ingredients into two 8-ounce gratin dishes and top with grated Parmesan, dry jack cheeses, and Panko breadcrumbs. Place the gratins under a hot broiler and brown for 3 to 5 minutes until golden. Serve with broken pieces of lavosh or other flat bread.


Keep me up to date on the latest happenings and all that D Magazine has to offer.