Not sure what to bring to the next family potluck? We've got you covered. Whether you're tasked with bringing an appetizer, a side, an entrée or a dessert, choose from these iconic recipes; they're some of the most beloved dishes in Dallas. You'll be the unsung hero of the party, especially if you let the host keep the leftovers.
The Grape's famed mushroom soup
What better way to warm up when Dallas (eventually) gets chilly than with a piping hot bowl of soup? Campbell's will do when you're desperate for a quickie sick-day meal, but when it's time to indulge in something truly scrumptious, heat up the stove and make yourself a bowl of this indulgent mushroom soup. Best served with a cozy blanket and a Netflix marathon.
Makes 16 servings
- 2 sticks unsalted butter
- 1 large diced onion
- 2 cloves garlic, crushed and minced
- 1 dry bay leaf
- 1 sprig fresh thyme
- 2.5 pounds button mushrooms, washed and chopped (use a food processor)
- 1/4 cup dry sherry (optional)
- 1 cup all-purpose flour
- 3 quarts beef broth or stock, or the equivalent made with beef bouillon cubes
- 2 cups heavy cream
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
In a heavy bottomed, 6-8 quart stock or soup pot, melt butter over medium-low heat. Add the onion, garlic, bay leaf and thyme, and cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out. Add the sherry, if you like, and reduce by half. Add the flour and stir well to avoid lumps. (If you do get some, it's OK: They can be pureed out later.) Slowly whisk in the broth or stock and bring to a simmer over medium-high heat. You must continue to stir the soup at this point or the bottom may scorch.
When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste.
Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.
This recipe may easily be cut in half. It freezes well if you make a larger batch.
Source: The Grape
Bob's Steak & Chop House's glazed carrots
Bob's glazed carrots have become such a coveted side dish, the Dallas-based restaurant chain goes through three tons of carrots each week. (Somewhere, Bugs Bunny's head is exploding.) The fact that a side order is served as a single carrot makes that number even more eye-popping. When cooked at home, live a little and double up your serving size. We won't tell.
Makes 8 servings
- 8 large carrots, peeled
- 16 oz fresh orange juice
- 1 cup light brown sugar
- ¼ cup water
- 1 tablespoon ground cinnamon
- 1/8 cup corn starch
- 1/8 cup water
Add ingredients from Group 1 to a large saucepan and bring to boil. Reduce heat.
In a separate bowl mix ingredients from Group 2 until there are no lumps. Add to Group 1 and return to boil. Glaze should be thick enough to coat back of spoon. Remove from heat.
Boil carrots until fork tender. Drain well. Add carrots to glaze and allow to soak at low temperature for 5 to 10 minutes.
Pour excess glaze over carrots, serve hot. One carrot per person.
Source: Bob's Steak and Chop House
Fearing's Dr Pepper braised short ribs
In peak Texas cooking, chef Dean Fearing combined Dr Pepper and ribs to create the ultimate dish for his namesake restaurant at Dallas' Ritz Carlton. Fearing's unique twist to the classic cut of beef make for a mouthwatering meal and a surefire way to impress the in-laws at your next family holiday gathering.
Makes 4 servings
- 2 pounds beef short ribs, cut 2" x 2"
- ¼ cup celery
- ¼ cup carrot
- ¼ cup onion
- ¼ cup tomato
- 1 sprig thyme
- 1 teaspoon sage
- 1 each Bay Leaf
- 2 each ancho chili (seeds and stems removed)
- ½ teaspoon cumin (ground)
- ½ teaspoon coriander (ground)
- 1 teaspoon smoked paprika
- ¼ cup smoked onion
- 1 cup red wine
- 1 teaspoon jalapeno pepper, rough cut
- 3 cups Dublin Dr Pepper
- 2 quarts chicken stock
- Salt and pepper, to taste
Preheat oven to 300 degrees.
In a large sauté pan over medium-high heat, season and sear short ribs, fat side down. After 3 minutes, turn the short ribs over and cook for an additional 3 minutes. Remove the short ribs from the pan and set aside.
Add the celery, carrot, and onion to the pan and cook until golden brown, approximately 5 minutes. Add the spices, smoked onion, jalapeno, and tomato and continue to cook for an additional 5 minutes. Next, add the red wine and reduce the liquid by half, then add Dr Pepper and reduce by half. Add chicken stock, season with salt and pepper, and add the short ribs back to the pan.
Cover with plastic wrap and foil and place in oven for 4 to 5 hours until tender. Remove the short ribs from the oven and set aside. Strain the remaining liquid from the pan through a fine mesh strainer and into a medium size sauce pot. Place the sauce pot over medium high heat and reduce by the liquid by half. Season with salt and pepper.
Separate the short ribs into 4 equal pieces, and serve.
Source: Chef Dean Fearing, Fearing's Restaurant
Not long ago, the State Fair of Texas was devoid of one of its most beloved attractions: the fried food contest. Those were darker times, but thanks to one brave vendor, the fair will likely never be without fried food again. Shirley London, concessionaire at former fair eatery Happy's on the Midway, was the first person to bring fried Oreos to the fair back in 2001. During the next nine years, she fried everything from pralines to Sno Balls, and claims her frying frenzy led to the creation of the fair's annual contest.
The fair's newest fried foods are months away from enjoyment, so heat up the stove and start counting down the days by making the treat that started it all.
Makes 36 Oreos
- 1 package Oreos
- 3 cups peanut or vegetable oil
- 2 cups Krusteaz buttermilk pancake batter
- 1 1/3 cups ice water (must be very cold)
- Powdered sugar
Before cooking, freeze a package of Oreos for at least 4 hours.
In a large pan, heat oil to 350 degrees. While the oil heats, combine the pancake batter and ice water in a medium bowl (glass or stainless steel bowls work best to keep the batter cold). Mix until batter is smooth.
After mixing the batter, set the bowl of batter in a larger bowl of ice to keep it cold.
Dip each Oreo in the batter until completely covered, then carefully place Oreos in oil one at a time. The Oreos should fall to the bottom of the pan, then float to the top after about a minute. When an Oreo has browned on both sides, use a slotted spoon to remove the it from the oil. Place on a paper towel to drain.
Sprinkle with powdered sugar and allow fried Oreos to cool slightly before serving.
Source: Shirley London, Happy's on the Midway