Featured in the September 1985 issue of Texas Monthly
taken from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman
The secrets of this soup are the noodles (which absorb other flavors beautifully), the hot-pungent mixture of serrano and fish sauce, and the nice range of colors and texture, varied but not jarringly so. It’s best on a spring or fall day, not hot but not really cold yet, with a waft of assimilation in the air.
- cilantro
- scallions
- shallot
- medium onions
- bamboo shoots
- dried lily buds
- fresh lemongrass
- Fish sauce
- Salt
- Pepper
- Bay leaves
- White wine
- Coriander
- Olive oil
- garlic
This recipie was featured in the August 1995 issue of Texas Monthly. It is from the Coyote Cafe in Austin.
Chile-seasoned grilled swordfish stands in for boring old turkey, arugula takes the place of iceberg lettuce, and crisply fried applewood-smoked bacon replaces the listless everyday stuff
- swordfish filets
- applewood-smoked bacon
- thick slices brioche or other sweetish egg bread
- arugula
Coyote’s Pantry, for sandwiches
- red chile flakes
- dried oregano
- sugar
- salt
Coyote’s Pantry advises that for best results, vine-ripened tomatoes should be used in the recipe below. Adding a sprig of rosemary or thyme while cooking gives a bright, herbaceous flavor to the relish.
- warm water
- virgin olive oil
- dark brown sugar
- sherry vinegar
- water
- salt
- fresh lime juice
- minced red onion
- minced fresh cilantro
- salt
From Kathleen’s Art Cafe, Dallas
This recipe was featured in Texas Monthly, State Fare, October 1992
- 1⁄2–2 pounds chorizo
- chopped tomato
- chopped scallions
- 8-inch flour tortillas
- grated cheddar cheese
- olive oil
- new potatoes
- olive oil
- chopped tomato
- chopped scallions
- Salt and pepper to taste
- cooked green beans
- pepper
- milk
- French fried onions
- buttermilk
- eggs
- peanut oil
- Butter or extra vegetable oil for the griddle
Aside from the endive, cilantro, radishes, and feta, the list of ingredients below is a rough sketch. I’ve been known to substitute fennel for radicchio, and occasionally I add a few nuggets of Parmigiano Reggiano, some meaty flakes of smoked trout, or even just a few canned chickpeas, drained, rinsed, and dried. The key, in any case, is the quality of the ingredients. For salads like this one, I like a Hass avocado that’s on the firm side of ripe: not hard, but solid, with just a hint of give—the potential for softness, you could say. I buy my endive on the small-to-medium size—no larger than 3 ounces each—with no bruises, brown spots, or other blemishes, and I look for tight, compact heads of radicchio, each about the size of a large man’s fist, with smooth, shiny leaves. I serve this salad on its own, as the center of the meal, with a hunk of crusty bread or a few roasted sweet potato “fries” on the side.