Jon Bonnell's Texas Favorites by Jon Bonnell, Hardcover | Barnes & Noble
Jon Bonnell's Texas Favorites

Jon Bonnell's Texas Favorites

by Jon Bonnell
     
 

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From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings—and don’t forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be

Overview

From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings—and don’t forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?

Editorial Reviews

Fort Worth Star-Telegram

"This is the kind of stuff that I cook at home when no one is looking," says Jon Bonnell in his newest cookbook, Jon Bonnell's Texas Favorites ( Gibbs Smith , $30), set to hit bookstores mid-March. The Fort Worth chef celebrated the 10th anniversary of his namesake restaurant in October and has always happily provided recipes and tips to anyone who asks. While his first book, Fine Texas Cuisine , focused on the fine dining fare that has made Bonnell's one of Zagat's highest-rated restaurants, the former science teacher provides less complex recipes for the home cook in his second book. We love the entire chapter dedicated to tailgating Texas -style (and already are planning to use it for Texas Rangers games).

Product Details

ISBN-13:
9781423622598
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2012
Pages:
224
Sales rank:
1,096,041
Product dimensions:
8.50(w) x 10.10(h) x 1.10(d)
Age Range:
16 Years

Read an Excerpt

Angel Hair Pasta with Texas Shrimp and Basil

6 ounces dry angel hair pasta

5 large cloves garlic, peeled and minced

3 tablespoons extra virgin olive oil, divided

4 large ripe tomatoes, cores removed

1 teaspoon salt

1/2 pinches ground black pepper

2/3 cup dry white wine

12 large Texas shrimp, peeled and deveined

10 large fresh basil leaves

Cook the pasta in salted boiling water ahead of time; drain and set aside. Most angel hair pasta cooks easily in about 2 minutes, but consult the package on your brand to make sure. It should be cooked “al dente,” or just slightly underdone.

In a large sauté pan, cook the garlic in half of the olive oil over medium heat just until it begins to sizzle, then tear the tomatoes apart by hand and add them to the pan. Turn the burner to high, then season the tomatoes with salt and pepper and add in white wine. Allow the sauce to reduce until it begins to thicken slightly (about 4–5 minutes). Add the shrimp and cook for 3–4 minutes, until the shrimp have turned pink and begun to curl. Tear the basil leaves by hand or cut into strips and stir into the sauce. Add the cooked pasta to the sauce and toss a few times to coat. Let the pasta finish cooking for 1 minute in the sauce. Use tongs to transfer the pasta to a large bowl and top with the sauce and shrimp. Drizzle the remaining olive oil on at the last second before serving.

Serves 4

Meet 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.

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