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Reata: Legendary Texas Cooking
By Mike Micallef, Julie Hatch, and Laurie Smith
Ten Speed Press, 2011
Publisher Description
Bold. Majestic. Storied. Texas.
The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big. The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings.
Recipes
Starters
- Alpine Nachos
- Bacon-Wrapped Shrimp with Three-Onion Marmalade and Polenta Stars
- Braised Boar Ribs with Spicy Peanut Dipping Sauce
- Calf Fries
- Catfish Cakes with Sweet Pickle Tartar Sauce
- Ceviche Martini
- Chili-Fired Shrimp with Cold Cucumber Slaw
- “Giant” Onion Rings with Serrano Ketchup
- Smoked Quail with Sweet Molasses Glaze and Jalapeño-Cheddar Grits
- Tenderloin Carpaccio with Cilantro Horseradish
- Tenderloin Tamales with Pecan Mash and Sun-Dried Tomato Cream
- Fried Calamari with Cowboy Cocktail Sauce
- Venison Quesadillas
Soups
- Classic Tortilla Soup
- Fred’s Spicy Chicken Gumbo
- Hearty Beef Stew
- Jalapeño-Cilantro Soup
- Summertime Gazpacho
- Venison Chili
Salads & Dressings
- Argentine Steak Salad
- Avocado Caesar with Grilled Steak
- Field Greens with Goat Cheese and Spicy Pecans
- Alpine Salad Bowl
- Southwest Salad
- Texas Wedge
Sides
- Barbara’s Braised Cabbage
- Best Damn Macaroni and Cheese Ever
- Corn Pudding
- Granma Mackay’s Potatoes Au Gratin
- Perfect Mashed Potatoes
- Ranch-Style Beans
- Tenderloin-Wrapped Asparagus
Mains
- Barbecue Shrimp Enchiladas
- Fish Tacos with Chipotle Cream and Roasted Corn Relish
- Blackened Buffalo Rib Eye with Raspberry-Chipotle Butter
- Carne Asada with Cheese Enchiladas and Ancho Chili Cream
- CF Chicken-Fried Steak with Cracked-Pepper Cream Gravy
- Chicken Chili Rellenos
- Garlic-Crusted Prime Rib
- Jane’s Chipotle Meatloaf
- Justin Time Chicken Pot Pie
- Maple Duck Breast with Sage Brown Butter Sauce
- Pan-Seared Pepper-Crusted Tenderloin with Port Wine Glaze
- Rodeo Rib Eye with Jalapeño-Cilantro Butter
- Pecan-Crusted Chicken with Raspberry-Chipotle Cream
- Pork Chops with Spiced-Pear Rum Sauce
Desserts
- Apple Crisp with Cajeta
- Chocolate Chunk Bread Pudding Tamale with Crème Anglaise
- Chocolate Mousse
- Chipotle Brownie
- Dessert Tacos
- Molten Chocolate Cake with Drunken Berries
- Berry Crème Brûlée
- West Texas Pecan Pie with Bourbon Cream
Extras
- 24-Hour Sourdough Biscuits
- Barbecue Sauce
- Roasted Shallots
- Apple Jack Chunk
- Avocado-Lime Cream Sauce
- Buttermilk-Pecan Biscuits
- Cucumber Pico
- Orange-Sesame Dressing
- Reata Blackening Seasoning
- Horseradish Sour Cream
- Mango Relish
- Reata Chicken Rub
- Reata Flour Spice
- Reata Grill Spice
- Reata Pickles
- Egg Wash
- Salsa Rojo
- Roasted Garlic
- Sierra La Rana Corn Muffins
- Tequila Cream Sauce
- Dill-Horseradish Cream
- Veal Stock
Drinks
- Alpine Iced Tea
- Billionaire Margarita
- Birthday Cake Cocktail
- Caramel Cowboy
- CF Cherry Limeade
- Cowgirl Cosmopolitan
- Kosher Pickle Martini
- Micallef Melonrita
- Reata Bloody Mary
- Sweet and Sour Mix
- Texas Tornado Azul
- Reata Grand
- Spindletop
