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Favourite Cured House Mustard featured image
Recipes

Cured’s House Mustard

San Antonio chef Steve McHugh showcases his cookbook Cured’s house mustard, the perfect acidic addition to the weekend charcuterie.

Favourite TLP featured image
Recipes

Pickled “Pimento” Cheese

San Antonio chef Steve McHugh showcases his variation on the classic charcuterie dish in his new cookbook Cured.

Favourite SouthwestBreakfastEggrollTailgate Furbee
Recipes

Southwest Breakfast Egg Rolls

Pregame the big game with these Southwest breakfast egg rolls— crispy, golden wrappers stuffed with chorizo, scrambled eggs, peppers, and beans. They're the perfect handheld bite to kick off your tailgate flavor.

Favourite corn nuts in a bowl
Recipes

Corn Nuts

Paula Forbes shares this apprachable recipes for corn nuts with a spicy, lime-infused nacho spice in her cookbook, The Austin Cookbook.

Favourite Basket of sweet potato and sausage croquettes
Recipes

Sweet Potato Croquettes

Keia Mastrianni's sweet potato croquettes are the perfect fall or holiday snack to feed that salt & sweet craving!

Favourite ChickenBiscuitMimosaTHUMBNAIL.jpg
Favourite Calcasieu-River-Camp-Fried-Gulf-Shrimp-and-New-Potatoes
Recipes

Calcasieu River Camp Fried Gulf Shrimp and New Potatoes Bunny Bread, Sliced Creole Tomatoes, and Ketchup

Calcasieu River Camp Fried Gulf Shrimp and New Potatoes Bunny Bread, Sliced Creole Tomatoes, and Ketchup - from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, TN

Favourite Crispy-Oysters.jpg
Recipes

Crispy Oysters

Mix reduction ingredients together until incorporated. For oysters, mix dry ingredients together. Toss in oysters and coat well. Place each oyster in the hot oil and fry about 30 seconds, until crisp.