Cover image for New tastes from Texas
New tastes from Texas
Pyles, Stephan.
Personal Author:
Publication Information:
New York : Clarkson Potter, [1999]

Physical Description:
239 pages : illustrations ; 25 cm
Format :


Call Number
Material Type
Home Location
Central Library TX715.2.S69 P93 1999 Adult Non-Fiction Central Closed Stacks

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No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas. Ever since the release of his best-selling New Texas Cuisine, cooks around the country have been hungry for more. The wait is over with New Tastes from Texas, a companion to Stephan's new public television series of the same name.  This glorious, lushly illustrated new collection of recipes takes readers on a culinary tour of the great state, from the Gulf Coast to the great wide west, from the bayou to the border.



A Recipe from New Tastes From Texas Jalapeños Stuffed with Chorizo and Goat Cheese (Yields 24 stuffed jalapeño halves) These stuffed chiles were a staple of our holiday table growing up. We called them "jalapeño poppers" because we always had a contest to see who could pop the most in their mouths without bringing out the fire extinguisher. 1 tablespoon vegetable oil 1 tablespoon finely minced onion 1 garlic clove, finely minced 3 ounces chorizo sausage 3 ounces goat cheese 1 tablespoon sour cream Salt to taste 12 fresh or pickled jalapeños halved, seeded, and deribbed Heat the oil in a skillet; add the onion and garlic and saute over medium heat for 2 to 3 minutes or until translucent.  Add the chorizo and cook for 5 minutes or until done, breaking up the meat with a fork as it cooks.  Remove the skillet from the heat and cool slightly.  Stir in the goat cheese and sour cream; season with salt.  Spoon the mixture into the jalapeño halves and serve. Excerpted from New Tastes from Texas by Stephan Pyles All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Techniques for classic texas cookingp. 4
Guide to fresh and dried chilesp. 10
Salsas, condiments, and basicsp. 16
Texas tapas and cocktailsp. 38
Urban cowboy chicp. 54
Home on the rangep. 74
From texas cajun countryp. 90
The southern influence on east texasp. 104
Bounty of the texas gulf coastp. 118
Germanic hill country cuisinep. 132
Influence of mexico on texas cuisine
Inspirations from interior mexicop. 148
Discovering oaxaca and its pacific coastp. 174
A taste of the yucatanp. 200
Glossaryp. 226
Indexp. 232
Creditsp. 238
Sponsorsp. 239

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