Scottsdale’s Best Brunch: T. Cook’s

T Cooks BrunchYou’ve always dreamed of being a master chef, whipping up spontaneous recipes with just the enticing ingredients laid out before you. Unfortunately, not all of us have such skills. Leave the hard work to these masterful chefs at T. Cook’s for their delicious Sunday Harvest Brunch.

At the heart of the Resort, T. Cook’s culinary philosophy of magnifying the purity of fresh, seasonal ingredients is a celebration of its treasured legacy. Chef Paul McCabe’s culinary style can be summed up in three words – crafted, thoughtful and bold – which are all precisely in line with the Mediterranean principles of fresh, seasonal, local and ingredient-driven cooking.

If you prefer dinner over brunch, then T. Cook’s offers #PM31 on Wednesday evenings. Table 31, one of the most cherished tables at T.Cook’s at Royal Palms Resort and Spa, leads adventurous, food-savvy diners through tailored, improvisational cuisine drawing upon premium, handmade ingredients in a concept deemed PM31. Every diner enjoys original and customized 10 to 12 course menus that reflect McCabe’s Mediterranean principles of seasonal, local ingredients and artful presentations.

Haute Dogs

Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine. Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond. Just in time for summer, this indispensable guide will make your grilling extraordinary. (Note: the “Kid Dog” is not in cookbook, just what my kids created.)3HauteDogs I first “met” Russell Van Kraayenburg via Twitter on Monday Nights during #FoodieChats a couple of years ago. We had similar tastes in food. I started following him on Instagram and his blog newsletter. He has wowed me with his kitchen tips and his fun videos that I was sooo excited to see what his first cookbook would be. He does not disappoint. The pictures make your stomach growl, and the knowledge of the hot dog is amazing. This cookbook is also one of my kids favorite to read – yes, read! Here is the recipe of their favorite dog, Fenway Franks-and-Beans Dog.
FenwayFrankandBeansDog Ingredients
Classic bun
Extra-long all-beef hot dog
Yellow mustard
Ketchup
Baked Beans

Get out a classic bun. Simmer an extra-long all-beef hot dog. Place the dog in the bun. Top with a long line of yellow mustard and ketchup. Add a heaping pile of warm baked beans to the finished dog.

Watermelon Salad

WatermelonSaladWatermelon + Feta + Onion Salad
A salad that will impress friends and family at your next get together. Celebrating their 10th Anniversary, Cookwell & Co. gave me a bottle of their Watermelon Vinaigrette to try – just in time for summer! Pair this sweet side dish with grilled chicken, hot dogs or burgers and discover the fresh, refreshing flavor of Cookwell & Co.’s Watermelon Vinaigrette. It is obvious why they have been so successful for the past 10 years, and in the years to come. This dish is close to perfection!

Ingredients
6 cups diced watermelon (well drained and chilled)
1 cup diced celery
1 cup diced red onion
1 cup Feta cheese crumbles
1 cup Cookwell & Co.’s Watermelon Vinaigrette

Toss all ingredients together and serve chilled.

Better Than Good Roasted Brussels Sprouts

BrusselsSproutsBaconJamRoasted Brussels Sprouts with Better Than Good Bacon Jam
A sure-fire way to liven up any dish is to add the delicious taste of bacon! Celebrating their 10th Anniversary, Cookwell & Co. gave me a jar of their new Better Than Good Bacon Jam to try – just in time for Easter dinner! Pair this hearty side dish with chicken, pork or pasta and discover the savory flavor of Cookwell & Co.’s Better Than Good Bacon Jam. It is obvious why they have been so successful for the past 10 years, and in the years to come. This stuff is addictive!

Ingredients
1 bag Brussels Sprouts, end trimmed and halved
1 medium yellow onion, diced into 1/4 in pieces
1 clove garlic, chopped
2 Tbsp. Extra Virgin Olive Oil
1/2 tsp salt
1/2 tsp black pepper
1/2 jar Better Than Good Bacon Jam

Preheat oven to 375°F. Place Brussels sprouts, onion, garlic, oil, salt and pepper in a medium bowl and toss or stir to combine and coat.

On a foil lined baking sheet spread out sprout mixture in a single layer. Roast in oven for 30-35 minutes. Sprouts should be fork tender but not mushy.
BTGBaconJam While still hot place Brussels sprouts in a bowl or skillet and pour in 1/2 jar of Better Than Good Bacon Jam. Stir or toss to coat and serve.

Austin-based Cookwell & Company is celebrating 10 years of creating food products that elevate the everyday eating experience by providing the products necessary to prepare quick, easy to make, but great tasting meals that you will feel proud to serve to your friends and family. Check out this Super Bowl commercial featuring their BACON JAM!

Jon Bonnell’s Waters: Fine Coastal Cuisine

Jon_Bonnell_Waters-BookTexas Chef Jon Bonnell has both a passion for sport fishing and maintaining a market for sustainable wild seafood that is evident in both his aptly named restaurant, Waters – Bonnell’s Coastal Cuisine, in Fort Worth and in his forthcoming cookbook.

Jon Bonnell’s Waters: Fine Coastal Cuisine is an impressive cookbook filled with gorgeous photography and more than 100 recipes that showcase the ocean’s bounty. Chef Bonnell shows his mastery of the art of cooking seafood. Throughout the book, he skillfully educates you on a variety of seafood preparations which can be daunting or intimidating. Chef Bonnell shares his vast knowledge and experience preparing seafood, demystifying it in a way that makes it just as approachable as buying a cut of meat and cooking it at home.

Jon Bonnell’s Waters: Fine Coastal Cuisine pays homage to “what’s fresh” and starts off with a tasty selection of Chilled and Raw recipes such as Ceviche of Grilled Striped Bass and Oysters on the Half Shell with Southwestern Serrano Sauce. Bonnell teaches how to home cure smoked salmon and smoke a trout. From the visually appealing Seared Tilefish with Tarragon Cream Sauce to comfort food favorites like Crawpuppies or Lobster Mac and Cheese, each recipe provides something for the novice to the ambitious cook.

Check out this New Orleans-style Barbecued Shrimp, which is as much about the sauce as it is the shrimp. Plenty of bread is a must, as the dark, peppery butter sauce is likely to be the most memorable part of the dish.
NewOrleansBBQ Shrimp Ingredients
8 jumbo wild Gulf shrimp, 10–15 count
12 tablespoons (1 1/2 sticks) butter
1 tsp chopped garlic
4 Tbsp Worcestershire sauce
3 Tbsp water
1 tsp freshly ground black pepper
1 tsp cracked black pepper
1 tsp Texas Red Dirt Rub, Creole Blend (available at waterstexas.com)
1 lemon

Remove shells from shrimp, then rinse and devein, leaving only the tail portion (optional). Cut the butter into 6–8 cubes. In a large nonstick pan, heat the chopped garlic with 1 of the butter cubes just until it begins to bubble, then add all liquids and seasonings.

Once the pan comes to a simmer, add the shrimp. Cut the lemon in half and squeeze the juice into the pan, then add in the lemon halves as well. Simmer on medium heat until the shrimp are cooked, roughly 2–3 minutes, turning once. Swirl the pan while adding in the remaining butter and continue swirling until the butter has been emulsified into the sauce; then remove the lemon halves and discard.

Transfer the shrimp to a large bowl and pour the sauce over the top. Serve with plenty of bread for sopping.

You can purchase Jon Bonnell’s Waters: Fine Coastal Cuisine at Central Market or online. Also, if you are in Fort Worth, make sure to visit Waters – Bonnell’s Coastal Cuisine! You can experience first-hand how sustainable fish dish should taste. 🙂

Best North Texas Easter Brunches

Our family doesn’t do Easter baskets. To us, too many holidays revolved around sweets and treats, and the holiday itself can lose its meaning. Our Easter tradition is to go to early church service on Easter, and then we head to an amazing brunch, where we talk, laugh and eat ourselves to the point that a nap is required.

Here’s a list of Easter brunches in North Texas that you should make reservations and have fun with your family and friends:
 
Chamberlain’s Fish Market Grill
Addison | Seafood
Enjoy a fabulous 3 course menu specially prepared by Chef Chamberlain for $39.95 per person.

Chamberlain’s Steak & Chop House
North Dallas | Steak
Enjoy a fabulous 3 course menu specially prepared by Chef Chamberlain for $39.95 per person.

Grace – Fort Worth
Fort Worth | American
Join Grace for Easter brunch, lunch or dinner. They will be serving our regular menu as well as a few brunch items.

Grain – Hilton Park Cities
Dallas Uptown | Steak
Come join Executive Chef James Music & his culinary team to celebrate Easter Brunch in our Beverly Ballroom for adults at $55 and for children at $27.50.

The Grill on the Alley – Dallas – MY PICK!
North Dallas | Steak
Featuring your favorites including Crab Cake Benedict,Pan Seared Salmon and Roasted Lamb at  $45 for adults and a special kids buffet at $10.

Kenny’s Wood Fired Grill
Addison | Contemporary American
Join them on Easter Sunday!

MAX’s Wine Dive Fort Worth
Fort Worth | American
Please join them for special Easter menu items!

Mignon 
Plano | Steakhouse
Join us for a beautiful three course Easter Sunday Brunch for $44.95 per person.

NYLO Irving/Las Colinas
Irving | American
Hop on over to The LOFT Restaurant this Easter Sunday for a signature Easter brunch by Executive Chef Jeff Lavrenchik. The buffet-style menu will feature options like omelets, beef carving stations and a kids-only buffet for $48.95/adults and $20 for children 12 years or younger and also only $30 for seniors. Children will have a chance to visit with the Easter Bunny and hunt for Easter eggs in the courtyard.

The Second Floor
Dallas | Contemporary American
Buffet favorites, waffle bar, omelets, carving station and 2 egg hunts at $58 Adult and $26 Child, age 5 + under free. Hotel valet parking included. 18% gratuity added.

SÉR Steak+Spirits
Dallas Downtown | Steak
Celebrate Easter Sunday at SER Steak + Spirits where chef Anthony Van Camp has prepared a delicious four-course brunch for $65.

III Forks
Dallas | Steak
III Forks will offer both the Easter Menu and the regular dinner menu Easter evening. The four course Easter meal is $46.95 for adults and $16.95 for children.

Waters Bonnell’s Coastal Cuisine
Fort Worth | Seafood
Come enjoy the freshest seafood Fort Worth has to offer. Reservations available for brunch, lunch and dinner. Family friendly dining with an elegant flair.

Rio Star Grapefruit & Quinoa Salad

RioStarGrapefruitQuinoaSaladRio Star Grapefruit & Quinoa Salad
Did you know that red grapefruit is state fruit of Texas? Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. Rio Star combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red. Rio Star grapefruits are in season from late October to early May.

Ingredients
1 Texas Rio Star Grapefruit, sectioned
1 Texas Orange, sectioned
8 thin slices fresh ginger
1/4 cup extra-virgin oil
3/4 cup quinoa
1/2 tsp kosher salt
1 Tbsp white wine vinegar
2 tsp honey
1 small serrano pepper, minced (with seeds for maximum heat)
2 scallions (both white and green parts), minced
2 carrots, peeled and diced
2 Tbsp chopped fresh cilantro leaves (substitute parsley if you don’t like cilantro)
Freshly ground black pepper
PeelingRioStar Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
Quinoa Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with 1 1/2 water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.

Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.

Toss quinoa with the dressing, chiles, scallions, carrots and cilantro. Season with salt and pepper, to taste.GrapefruitQuinoa

Mr. Peabody & Sherman Cooks Up Timeless Fun!

MrPeabodyShermanMr. Peabody, the most accomplished dog in the world, and his mischievous boy Sherman, use their time machine – the WABAC – to go on the most outrageous adventures known to man or dog. But when Sherman takes the WABAC out for a joyride to impress his friend Penny, they accidentally rip a hole in the universe, wreaking havoc on the most important events in world history. Before they forever alter the past, present and future, Mr. Peabody must come to their rescue, ultimately facing the most daunting challenge of any era: figuring out how to be a parent. Together, the time traveling trio will make their mark on history.

Mr. Peabody and Sherman certainly know a thing or two about history. And they themselves are history. They were originally created in the late 1950s for the Peabody’s Improbable History shorts shown on Rocky & His Friends (later The Rocky & Bullwinkle Show). For decades, the two simply drawn characters have entertained us with their flippant look at history, their winking adult asides and their miserably awesome puns.

Peabody’s Improbable History always had a sly sense of fun, but the show’s landmark creativity has turned a tad more crass here. Thankfully, I’m able to say “a tad” instead of “a lot.” Mr. Peabody & Sherman has positive messages about family and friendship. This new WABAC, as it travels to the past, will still trigger smiles in the future.

Run Time: 1 hour 32 minutes
Content Warning: Rated PG

Here’s some delicious timeless recipes for your family to make this spring into summer!MrPeabodyTimelessRecipes

Grapefruit Ramen Salad

GrapefruitRamenSaladRio Star Grapefruit Ramen Salad
Texas Citrus is sweet, juicy, delicious and, most important, at the peak of the season! This salad is refreshing and full of texture!

Ingredients
4 cups torn fresh spinach
4 cups broccoli slaw
6 green onions, thinly sliced (tops included)
3/4 cup red wine vinaigrette
1/2 tsp freshly ground black pepper
3 Texas Rio Star Grapefruit, 1 juiced and 2 sectioned
1 package Ramen noodles, lightly toasted and broken
1/4 cup sesame seeds, lightly toasted
GrapefruitRamenSalad In a large bowl, toss together spinach, slaw and onions, then chill.

In a small jar, shake together salad dressing, pepper and 1/4 cup of grapefruit juice (refrigerate remaining juice for another use.), then chill.

Just before serving, add grapefruit sections, noodles and sesame seeds to salad. Pour in dressing and toss. Serve immediately.RioStarGrapefruitRamenSald

3 Stacks Adds More Comfort Seating to Their Comfort Food

Trace in new roomThe smoked meats at 3 Stacks Smoke & Tap House may be cooked “low and slow,” but they will now be served up hot and fast! As I have mentioned before, they know how to smoke their meat and leave you completely satisfied when you leave. 🙂 After a 3-week renovation, 3 Stacks invited me for a media lunch to see their newly designed space that allows them to now offer a full-service experience to their customers.

The cafeteria-line portion of the restaurant has been removed to make way for additional booths and tables and a new merchandising area has been created behind the hostess stand to provide customers with the opportunity to purchase rubs and sauces created from Trace “The Rib Whisperer™” Arnold himself.TraceArnoldA few new dishes have recently been added to the menu including:

Fried Dill PicklesFriedPicklesCheese FriesCheese FriesCowboy Cobb SaladCowboy Cobb SaladBrisket CheesesteakCheesesteakBBQ Cuban SandwichBBQ Cuban

3 Stacks Smoke & Tap House
4226 Preston Rd
Frisco, TX 75034
462.287.9035