Jon Bonnell's Fine Texas Cuisine

by Jon Bonnell

Overview

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 FortWorth 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

Product Details

ISBN-13:	9781423612582
Publisher:	Smith, Gibbs Publisher
Publication date:	10/29/2009
Sold by:	Barnes & Noble
Format:	eBook
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Read an Excerpt

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.

Table of Contents

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

Editorial Reviews

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.
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