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. Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to Americaas cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. 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 jalapeApo cheese grits or the unrivaled aGianta onion rings. So if you canat drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata thatas as big and bold as the state of Texas itself.Legendary Texas Cooking Mike Micallef, Julie Hatch. CHICKEN CHILI RELLENOS With a large enough pan, you can use three whole chickens (leave the skin on) in place of purchasing the legs and thighs separately. If youa#39;re short on time, anbsp;...
|Author||:||Mike Micallef, Julie Hatch|
|Publisher||:||Ten Speed Press - 2011-07-27|