"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).
Jon Bonnell's Texas Favoritesby 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 more Texan than that?
- Smith, Gibbs Publisher
- Publication date:
- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 9 MB
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.
Meet the Author
Chef Jon Bonnell opened Bonnell’s Fine Texas Cuisine in 2001. It is one of the premier restaurants in Texas. He has cooked at the James Beard House and has been featured on NBC’s Today, The Early Show, Nightline, and the Food Network’s BBQ with Bobby Flay. He is the author Jon Bonnell’s Fine Texas Cuisine and lives in Dallas.
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