The chef of the Hyatt Regency Hill Country Resort prepares this Southwestern-style barbecue salad in the restaurant as well as for catered events at the sprawling resort northwest of San Antonio. This recipe was contributed to our Texas Barbecue book. Top photo courtesy Hyatt Regency Hill Country Resort and Spa
Southwestern Grill San Antonio viewers of KENS-TV are familiar with Patsy Swendson and her popular noontime coking segments. Patsy is also the author of nearly a dozen cookbooks, ranging from breakfast recipes to sauces to cuisine for canines and felines. This recipe comes from her book Simply San Antonio. 3/4 cup packed fresh cilantro 2 …
Barbecue Marinade Spend 10 minutes in the kitchen preparing this easy marinade form the Texas Beef Industry Council and use it to marinate 1 to 1 1/2 pounds of beef. Reserve and refrigerate a portion of unused marinade for basting during cooking. Always marinate meat in the refrigerator, in a heavy-duty plastic bag or glass …
Tropical Barbecue Sauce This Lake Austin Spa Resort creation has a mere 28 calories and only a trace of fat per tablespoon. It will add an island zing to your barbecue with its sweet and sour flavors. 1 cup molasses 1/2 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons Dijon mustard 1 teaspoon …
Peach Cobbler This tasty dessert, contributed by the Texas Department of Agriculture, uses one of the state’s best products: tasty peaches. If you’re looking for peaches straight from the tree, swing through the hill country town of Stonewall in early summer. 1 egg 1 cup sugar 3 tablespoons melted shortening or butter 1/3 cup milk …
Serve this smoked dove as an appetizer or a main dish. The chef at the Southfork Ranch, J.R.’s TV home, provided the tasty recipe. 3 pounds dove meat (chicken breast may be substituted) 3 to 4 tablespoons seasoned salt 2 tablespoons Cajun seasoning 1/2 pound sharp cheddar cheese, cut into 1/2 inch cubes 10 …
Brisket Salad This recipe comes from Claude’s Sauces in El Paso. 1/2 pound shredded cooked brisket, cooked in Claude’s Brisket Sauce 1/2 medium head lettuce, cut into bite-sized pieces 1 large tomato, cut into small pieces 1 small purple onion, sliced into rings 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1 small …