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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 gatheringsand 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?
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||8.50(w) x 10.10(h) x 1.10(d)|
|Age Range:||16 Years|
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
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.
Table of Contents
Tex-Mex Essentials 9
Small Bites, Big Tastes 33
Family-Style Fiestas 51
Fort Worth Fancy 87
Cooking Outdoors 115
Tailgating Texas Style 133
Wild Game, Huntin’ Season 153
Southwestern Sides 177
Somethin’ Sweet 197