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Recipes

Grub: Grilled Quail with 5 Onion Relish
8 months ago

Grub: Grilled Quail with 5 Onion Relish

By  •  Food, Recipes

By Chef Weston McElwee, owner of Tejas

Though not quite verbatim, we serve this dish with a pan-fried grit and hominy cake. We offer it as an appetizer, though it’s easily …
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Chicago Style  Hot Dogs Just In Time For The 4th
10 months ago

Chicago Style Hot Dogs Just In Time For The 4th

By  •  Food, Recipes

As you prepare to fire up the grill for the Fourth of July or other summer celebrations, consider another take on your classic hot dog: Chicago style. Beyond your traditional …
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Easy Fresh & Fruity Ice Pops
11 months ago

Easy Fresh & Fruity Ice Pops

By  •  Food, Recipes

Ingredients

  • 2 kiwis
  • 2 peaches
  • 1 cup strawberries
  • ½ cup raspberries or blackberries
  • ½ cup blueberries
  • 2 cups apple juice

Instructions

  1. Peel and slice kiwis and peaches …
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Grub: Tres Salsas
12 months ago

Grub: Tres Salsas

By  •  Food, Recipes

Red Salsa

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 jalapenos, seeded and minced
  • 2 roasted jalapenos, skinned and chopped
  • 1/2 red onion, finely chopped
  • 2 dry ancho …
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Simple Greek Yogurt Smoothie Recipes
1 year ago

Simple Greek Yogurt Smoothie Recipes

By  •  Food, Recipes

Mango Smoothie

  • 1 cup mango, frozen chunks
  • ½ cup nonfat milk
  • ¼ cup plain nonfat Greek yogurt
  • 1 tablespoon honey
  • ½ cup ice

Put all ingredients in blender …
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Butter It Up: 5 Recipes for Infused Butter
1 year ago

Butter It Up: 5 Recipes for Infused Butter

By  •  Food, Recipes

Strawberry

  • ¾ Cup unsalted butter
  • 3 Tablespoons confectioners’ sugar
  • 1½ Tablespoons strawberry preserves
  • Pinch of salt

Cinnamon Honey

  • ½ Cup unsalted butter
  • ½ Cup confectioners’ sugar
  • ½ …
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Smoke & Spice: A Griller’s Guide by Shreveport’s Chef Blake Jackson
2 years ago

Smoke & Spice: A Griller’s Guide by Shreveport’s Chef Blake Jackson

By  •  Food, Recipes

Step 1:

In late May, a fellow foodie friend reached out and suggested I get in touch with a young guy named Craig Smith, the owner and rancher at …
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