Recipes From Sevy’s, Nick & Sam’s, and Blue Goose

Readers request their favorite recipes from Dallas restaurants.

You Asked For It

My husband absolutely loves Sevy’s Three Citrus Pie. His birthday is coming up, and I’d love to surprise him. Any way you could get me the recipe?
Hillary Wilbanks, Dallas

 

Sevy’s Three Citrus Pie
(MAKES 1 PIE)

 

Photography by Kevin Hunter Marple

CRUST

1 1/2 cups graham cracker crumbs, finely crushed 

1/2 cup sugar
4 tablespoons unsalted butter, melted

 

Heat oven to 450 degrees. Place ingredients in medium bowl and mix well. Press into 10-inch pie plate. Bake for 10 minutes. Let cool.

 

FILLING
6 egg yolks

3 ounces orange juice
3 ounces lemon juice
3 ounces lime juice
2 14-ounce cans Eagle brand condensed milk

 

Preheat oven to 350 degrees. Place egg yolks in medium bowl and beat at low speed. Slowly pour in each juice (one at a time in a thin stream). Let set five minutes, then gradually stir in condensed milk. Pour into cooled crust and bake 20 minutes. Remove and let cool completely, then chill. Garnish each slice with whipped cream and a thin slice of citrus fruit.

 


There’s nothing more comforting than a bowl of clam chowder from Nick & Sam’s. Do you think you could get the recipe for me?

Abbie Dalton, Richardson

Nick & Sam’s New England Clam & Shrimp Chowder
(Serves 4)

 

2  dozen littleneck clams (or 1 cup shucked clams, and reserve juice)
6  thyme sprigs
1 quart water or fish broth
2  tablespoons butter
3  ounces chopped smoked bacon
2  onions (medium size), finely chopped
3  stalks celery, finely chopped
6  cloves garlic, finely chopped
2  tablespoons flour
4  tablespoons white wine
3  cups heavy cream
Salt and pepper, to taste
2  tablespoons thyme, chopped
4  bay leaves
2  potatoes (medium size), peeled and diced
1  lemon, juiced
2  tablespoons parsley, chopped
1  cup cooked baby shrimp

 

Scrub clams under cold water and put in a 2-quart pot. Add thyme sprigs and fish broth, and steam open over medium heat. Remove clams and strain cooking liquid. In a separate pot, melt butter over low heat and add bacon. Render bacon till crisp. Add onions and celery. Sauté till soft (and vegetables have lost their color). Add garlic and sauté for a few minutes. Add flour and cook, stirring constantly for two minutes. Add white wine, reserved clam broth, and heavy cream. Season with salt, pepper, chopped thyme, and bay leaves. Cook over low heat till chowder comes to a boil. Add potatoes and cook till tender. Add lemon juice and chopped parsley. Fold in shrimp and cooked clams. Simmer for one minute and ladle into soup bowls. Serve immediately with freshly cracked black pepper, soda crackers, or French bread.


 
Think you could get the guacamole recipe from Blue Goose? I think it would be perfect to take along to tailgates this fall.

Jen Coleman, Addison

Blue Goose Guacamole
(Serves 4-6)

 

3 medium ripe avocados, seeded
1 small tomato, diced
1/2 cup green onion, chopped
1/2 lemon, squeezed
1 teaspoon salt
1 dash black pepper
1-2 splashes Tabasco sauce

 

Score avocado pulp while still in the shell and scoop into bowl. Using a fork, mash the avocado. Add the tomato, green onions, lemon juice, and salt. Add pepper and Tabasco to taste and mix well.

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