Jon Bonnell's Fine Texas Cuisine
Jon Bonnell's Fine Texas Cuisine is an upscale look at the foods of Texas. It varies significantly from Tex-Mex or the typical Southwestern fare. Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, has created exciting high-end appetizers, main meals, and sides using ingredients such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to bring truly...
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Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine. Fort Worth native Jon Bonnell returned to open his own restaurant after graduating from the New England Culinary Institute with distinction. He is a culinary instructor at The Culinary School of Fort Worth and teaches wine classes at Texas Christian University as well as monthly classes at Central Market. As seen on the Today Show! An upscale twist on the fine foods of this popular region Publishers Weekly Though he never quite defines "fine Texas cuisine," Bonnell's curious mix of Cajun, Tex-Mex and local game certainly ups the ante for cowboy cooking. Bonnell's modified classics highlight the unique characteristics of game meats like venison (as a tartare, carpaccio, and cheesesteak), quail (fried legs, ravioli), elk (tacos and chops) and buffalo (rib empanadas, smoked tenderloin with whiskey cream sauce). Preparations are often involved: one must home-smoke a beef tenderloin for his Tenderloin Nacho Tower appetizer, and Grilled Polenta takes a full day of preparation. Unapologetically pretentious, Bonnell prizes the process and calls for difficult-to-source ingredients (prized chukar partridges?), but illustrates his recipes with some of the most poorly-lit and composed photos in recent cookbook memory. To be fair, Bonnell can deliver when he tones down the showmanship; smoked turkey and chicken are simple, surefire hits, and his rotisserie prime rib will fire up those with grills of requisite size (massive). Cooks with a passion for arcane ingredients and homemade everything-and with some vacation time coming up-will get the most out of this volume. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Creamy Avocado Soup\ This dish is pure hedonism. This isn't for those on a diet, but it is rich and decadent in every way and a great dish for special occasions. Serves 4\ 2 shallots, finely diced\ 1 fresh jalapeño, seeded and chopped\ 1 clove garlic, chopped\ 2 tablespoons butter\ 1 (12-ounce) can tomatoes, drained and finely diced\ 1 cup chicken stock\ 1 1/2 cups cream\ 1/4 teaspoon kosher salt\ 1 pinch white pepper\ Juice from 1/2 lime\ 2 tablespoons chopped fresh cilantro\ 2 ripe avocados, diced into large cubes\ In a saucepan, sauté the shallots, jalapeño, and garlic in butter until soft. Add the tomatoes and liquids. Season with salt and pepper and simmer for 10 to 15 minutes. Add the lime juice, cilantro, and avocado. Check for seasonings and serve.
Acknowledgments 9 Introduction 11 Appetizers 12 Soups and Salads 42 Seafood and Shellfish 68 Poultry 90 Wild Game 112 Beef and Pork 136 Side Dishes 156 Desserts and Beverages 184 Index 218
\ Publishers WeeklyThough he never quite defines "fine Texas cuisine," Bonnell's curious mix of Cajun, Tex-Mex and local game certainly ups the ante for cowboy cooking. Bonnell's modified classics highlight the unique characteristics of game meats like venison (as a tartare, carpaccio, and cheesesteak), quail (fried legs, ravioli), elk (tacos and chops) and buffalo (rib empanadas, smoked tenderloin with whiskey cream sauce). Preparations are often involved: one must home-smoke a beef tenderloin for his Tenderloin Nacho Tower appetizer, and Grilled Polenta takes a full day of preparation. Unapologetically pretentious, Bonnell prizes the process and calls for difficult-to-source ingredients (prized chukar partridges?), but illustrates his recipes with some of the most poorly-lit and composed photos in recent cookbook memory. To be fair, Bonnell can deliver when he tones down the showmanship; smoked turkey and chicken are simple, surefire hits, and his rotisserie prime rib will fire up those with grills of requisite size (massive). Cooks with a passion for arcane ingredients and homemade everything-and with some vacation time coming up-will get the most out of this volume. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \
