Recipes

Scallops, “Confiture de figues” and Prosciutto Powder

Preparation for Confiture de figues (Fig Jam)
Makes about 11 jars x 260g (9.17oz) each

1800g (3.96 lbs) figs of your choice
1700g (3.74 lbs) sugar
1 large vanilla bean
250g (8.81oz) water

With his outgoing personality and penchant for storytelling—not to mention that Australian accent—it’s easy to envision chef James Saftich hosting his own cooking show. However, the San Antonio-based private chef prefers to keep a low profile or, as he puts it, to “fly under the radar.” That’s understandable, given the nature of his work, where the emphasis is on private.

2 Tablespoon ginger, peeled and minced

2  serrano chilies, minced with seeds and veins removed

3 scallions, minced

1 Tablespoon fresh mint, minced

1 Tablespoon fresh basil, minced

1 Tablespoon fresh cilantro, minced

¼ cup lime juice

¼ cup grapefruit juice

¼ cup salad oil

¼ cup brown sugar

* Mix all ingredients together in a small bowl.

* Refrigerate for future use for up to three days.

1lb. butter (melted)
4 cups sugar
8 eggs
2 cups flour (sifted)
2 Tbsp vanilla
10 Tbsp cocoa powder

Combine ingredients and bake 45 minutes at 350 degrees. Optional: Garnish with candied spiced pecans and chocolate sauce.

1lb ground bison
1 egg
4 Tbsp. Worcestershire
Salt and pepper to taste
Two green onions (chopped)
2-4 sprigs Italian parsley (chopped)
1 cup bread crumbs
1-2 minced shallots (minced)
4-6 cloves garlic (minced)

12-16 baby heirloom tomatoes (quartered, seasoned with salt and pepper, and olive oil or basil-infused olive oil to cover); wrap and refrigerate over-night
1 lb mixed local greens
1/2-1 lb fresh mozzarella (thinly sliced)
Salt and pepper to taste
Olive oil or basil-infused olive oil

Toss fresh greens in enough olive oil to coat, with a pinch of salt and fresh pepper. Surround with heirloom tomatoes, then fresh mozzarella.

24 Roma tomatoes (coarsely chopped)
2 sweet onions (coarsely chopped)
8 cloves garlic (minced)
1 cup fresh basil
1 can peeled organic tomatoes
Salt and pepper to taste
Heavy cream (optional or to taste)
!/4 cup olive oil

In our April/May issue, we showcase Phoenix Rising owner, Steve Blank. As part of his profile, Blank offered to share a favorite recipe with our online readers.

Ingredients:

1 loaf of Phoenix Rising Cinnamon Bread
1 cup light brown sugar
1/2 cup butter or margarine
2 Tbsp. corn syrup
6 eggs
2 cups milk
1 1/2 tsp. vanilla

Green Chili Pork Stew
    3 1/4 lb. pork butt, trimmed of fat
and diced into 1/2 inch cubes
    1 lb. onions, diced
    8 ounces poblano peppers, diced
    1/8 cup garlic, chopped
    1/8 cup cumin powder
    1/8 cup coriander powder
    1/8 cup jalapeno powder
    1/8 cup New Mexico green chili powder
    1/16 cup granulated garlic
    1/8 cup onion powder
    12 ounces water
    Salt to taste
Sweat the vegetables in a little oil. Add pork and seasonings and stir well. Add water and simmer until tender. Skim fat and season with salt.

Dripping Springs Bloody Mary

1 ½ oz Dripping Springs Vodka

6 oz tomato juice

2 t fresh lemon juice

1 t seeded chipotle peppers in adobo

1/8 t tamari

2 full turns freshly ground black pepper

kosher salt

lemon wedge

Place all ingredients aside from the salt and lemon wedge in a blender. Puree until peppers are liquefied. With lemon wedge, coat the lip of a large Bordeaux glass and rim with kosher salt. Gently shake off excess salt. Fill with cracked ice. Pour in contents of the blender. Experience rapture.

Editor's note: Before he launched Brasserie Pavil in December, popular San Antonio chef Scott Cohen co-authored a cookbook celebrating Central Texas food and flavors. Below are excerpts and recipes from the book--Jamie's Chili and Broiled Texas Ruby Red Grapefruit with Mexican Sweet Chile Salt and Cider Vinegar. These winter treats with a Texas kick are fun options for your Valentine's Day celebration!

Fans of the long-running Texas Country Reporter will enjoy whipping up these recipes from host Bob Phillips' kitchen.

By Beth Goulart

Nothing beats a homemade gift during the holidays. And whether your intended recipient is a party host or an out-of-state aunt, it's hard to beat Sweet-Hot Spiced Texas Pecans. This recipe hails from my mother's kitchen and takes only a few minutes to prepare. Alter the cayenne to taste, and make sure it's fresh. Cayenne loses its heat when it sits too long in the pantry, and its zing combined with sweetness is what makes these nuts special. To make sure you get Texas pecans, read the label before you buy. Pecans are our state's biggest crop, but you may find "foreign" ones in Texas grocery stores, too.

1 3/4 cups raw peanuts

1 cup sugar

(Makes 8 servings)

3/4     cup granulated sugar
1        teaspoon ground cinnamon
1/2     teaspoon salt
1/2     teaspoon ground ginger
1/4     teaspoon ground cloves
2        large eggs
1        can (15 ounces) Libby’s 100% Pure Pumpkin

In a slow cooker, simmer 1 bottle of apple juice with 6 cinnamon sticks, 1 oz. whole cloves, 1 oz. whole allspice, 2 sliced granny smith apples, one bag fresh cranberries, and one unpeeled medium orange. Allow the fragrant brew to simmer for 2 hours before serving, adding water if necessary.

Preheat oven to 325°F. Remove skin from ham. Score fat on ham in a diamond design, and stud with whole cloves. Combine preserves, lemon juice, cinnamon and cloves in a saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside. Place ham, fat side up, on a rack in a shallow roasting pan.

Ask anyone in the Fredericksburg area about locally grown peaches, and they'll say, "There's just something about our peaches." Then their expressions change, as if they're still savoring those first juicy bites after the annual peach harvest.

Check out these great recipes from Ham Orchard, Hill Country Fruit Council, Rebecca Rather-Rather Sweet Bakery Fredericksburg, and more!