Posts categorized 'Recipes'
Mix Up Your Next Holiday Party With Mangos
You may not think of mangos when it comes to holiday cooking, but now is a great time to experiment with this delicious and versatile fruit. And we’re not just talking about dips and sauces—although we do love the idea of mango holiday dip with roasted red pepper and goat cheese spiked with cayenne.
We have a plethora of inspired and interesting mango recipes that will surely spice up your next soiree. What about tropical egg nog? Brandied mango bread pudding? Mango ham glaze? In addition to some incredible mango recipes, we currently have large Tommy Atkins mangos from Ecuador in-store. These are mild and sweet with a firm flesh. Come see us in the Produce department and try a sample.
How To Decorate and Serve a Polish Holiday Cake
If decorating gingerbread houses is your holiday tradition, may we suggest you apply that creative energy toward a Polish tree cake? While beautiful on its own or simply sliced, this Central Market exclusive can be dressed up so many ways—limited only by your imagination.
We also love this cake for its versatility. Because it’s made by pouring the batter over a hot roller, it’s hollow in the middle—which means it’s just begging for filling. Tip: you could turn it over to add the filling, or just slice the top off and fill it from the top, because you’re going to slice it anyway to serve.
Here are some serving suggestions.
• Fill with Stonebrook apple pie filling and drizzle with dulce de leche
• Fill with Clearbrook Farms strawberry rhubarb pie filling and serve with vanilla ice cream
• Fill with mascarpone mixed with dried espresso and dust with cocoa powder
• Fill with a mixture of mascarpone and chestnut puree and drizzle with chocolate sauce
• Fill with a mixture of mascarpone and cocoa nibs and drizzle with Ficoco (fig and cocoa spread)
• Fill with chopped roasted pears and drizzle with a spiced red wine reduction
• Fill with sweetened ricotta and dus with cocoa powder
• Fill with sweetened ricotta mixed with chopped apples, pistachios and dried cranberries
• Fill with sweetened ricotta mixed with candied citrus and toasted pine nuts
• Fill with lemon curd mixed with raspberries and dust with powdered sugar
• Fill with dark chocolate mousse mixed with toffee and drizzled with bittersweet chocolate sauce
• Fill with white chocolate mousse mixed with currants
• Fill with pumpkin butter mixed with mascarpone and maple walnuts
• Fill with pumpkin butter mixed with cream cheese and praline pecans
• Fill with Biscoff spread or Nutella and dust with powdered sugar
Chile Verde Turkey Revamp
There are two types of holiday eaters: those who look forward to leftovers and those that dread them. Whichever category you fall into, you won’t be able to resist this second-run delicacy created by Bryan at CM Cooks in Dallas. The beauty is in the simplicity—only four ingredients—and the exciting new flavor.
The key ingredient for this recipe is, of course, the leftover turkey. We highly recommend Greenberg smoked turkey for its smokehouse richness but also its ability to endure the “length of service” in your refrigerator. The flesh stays moist enough to handle a second cooking and the entire bird will keep for a good two weeks after your green bean casserole has been summarily dismissed.
Bryan pulls his inspiration from a Central Market Foodie favorite: Estolia’s chile verde sauce. Estolia’s, a small family business in Los Angeles, makes an amazingly fresh and light tomatillo verde sauce that can be found in the refrigerated salsa section near the Dairy department.
Estolia’s Chile Verde Turkey Enchiladas
Unexpectedly Delicious: Warm Bread Pudding With Comte
During Meet the Cheeses, we hope to transfix your taste buds with unexpected uses of cheese. If you've been in our store lately, you may have noticed that big, beautiful photograph of bread pudding with a message about Comte, a pale, creamy unpasteurized cow's milk cheese from France. Turns out Comte elevates ordinary bread pudding into something extraordinary. Want to try it at home? Here's the recipe.
Warm Bread Pudding With Comte
½ loaf bâtard
3 tbsp unsalted butter, plus more for dish
1 1/2 cups light cream
1/4 cup raisins, dried cranberries or dried cherries
2 tbsp brandy
2 eggs
3/4 cup + 2 tbsp sugar
1 tsp candied ginger, minced
1/2 tsp vanilla extract
1 tsp orange zest
Freshly grated nutmeg
1 Fuji apple, peeled, cored and coarsely cubed
1/4 pound young Comté
Preheat the oven to 350˚F. Remove the crust from the bread. Pulse the crusts (crusts only, not the inside) in a food processor to make breadcrumbs. Reserve 1 cup of the breadcrumbs for the topping. Butter a 1 1/2 quart soufflé dish and coat it with 1-2 tablespoons of the remaining breadcrumbs.
Cut the crustless bread into 1-inch cubes and transfer to a large bowl. Pour the cream over the bread cubes to soak. In a separate bowl, soak the raisins in the brandy.
Whisk together the eggs, 3/4 cup sugar, candied ginger, vanilla, orange zest and a light sprinkle of nutmeg.
Meanwhile, melt 1 tablespoon of butter in small saucepan. Sauté the apples with the soaked raisins and 1 tablespoon of sugar for approximately 10 minutes or until soft.
Fold together the bread cubes with the grated cheese, apple and egg mixtures. Pour into the prepared soufflé dish.
Melt 2 tablespoons of butter in a small saucepan and add 1 cup of the breadcrumbs with 1 tablespoon of sugar. Stir to combine.
Sprinkle the topping over the pudding and bake 35-45 minutes, until puffy and browned. Serve warm.
Central Market Houston Crowns Hatch Chile Recipe Contest Winner
Congratulations to Carol Coale, grand prize winner of the 2011 Houston Hatch Chile Recipe Contest. Her smoky Hatch chile cheesecake with peach salsa won over the judges on Sunday, August 28, when our finalists went fork to fork to earn bragging rights to the best Hatch chile recipe in Houston.
Says master hostess Carol: “Surprise your guests with something different. The sweetness of the peaches and citrusy lime in the salsa complement the smokiness of the roasted chiles and chipotle in the cheesecake. And it is so easy to prepare!”
Smoky Hatch Chile Cheesecake With Peach Salsa
Serves: 8-10
Total Baking Time: 45 minutes to an hour
Cool: 15 minutes
Total Time: 1 hour 30 minutes to 1 hour 45 minutes
½ stick (4 tbsp) butter
2 tsp honey
1½ cups sour cream
1 lb cream cheese, brought to room temperature
½ lb Monterey Jack cheese, grated
½ pound sharp white cheddar cheese, grated
2 large eggs
1 chipotle pepper in adobo sauce
¼ cup chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground pepper
1 large ripe avocado, coarsely chopped
1 fresh Hatch chile, peeled, seeded and coarsely chopped
½ medium red onion, chopped
½ medium green bell pepper, chopped
1 tbsp fresh cilantro, chopped
1 tsp lime zest
Juice of 2 limes
1 tsp sugar or honey
In a stand-up mixer or a large bowl with a hand mixer, beat the cream cheese, Monterey Jack, cheddar, and sour cream until smooth. Add the eggs, one at a time, beating well after each.
Mash the chipotle pepper with a fork into a paste and add to the cheese mixture. Mix well. Fold in the peppers, cilantro, salt and pepper.
Pour mixture into the prepared pan and bake in the center of the oven for 45 minutes to 1 hour, checking after 45 minutes. Cake should be golden and puffed and just set in the center. Remove from the oven and cool completely on a rack before unmolding and serving.
Southlake Central Market Foodie Friday: Nancy R.
Several years ago, I came upon a cooking show on the Food Network about Cuban food, and the host was visiting the owners of a restaurant called 3 Guys From Miami. They made a skirt steak marinated in mojo and served it with chimichurri sauce. I grew up in New York City and had tried lots of unusual cuisines, but I had never tasted Cuban food.
I was intrigued by the recipes and decided to try them. I found a great product at Central Market: Goya mojo, which was just perfect, because the ingredients would have been tough to find. I made their chimichurri sauce and loved it so much that I printed it out to share with our customers.
I have also used this marinade on pork tenderloin, chicken and meat. I now make this recipe using flap meat (fajita meat), which I find more tender than skirt. I usually have leftover sauce, so I freeze it so I can always have some on hand to serve with meat or even potatoes. It’s like a Cuban pesto!
How To Make Blue Crab Salad With a Texas Twist
Crabmeat from the claw is a tasty and economical way to savor the flavors of blue crab without putting a strain on your budget. And the Austin North Lamar Seafood department is stocked up with premium, handpicked, blue crab claw meat. There are so many interesting things you can do with claw meat, from chowders to crab rolls. Here's one of our favorites: a refreshing crab salad with a Texan twist.
BBQ Thousand Island Crab Salad
1 lb crab claw meat
1/4 cup Dean Fearing's BBQ Thousand Island Dressing
2 tbsp mayo
1/4 cup diced red onion
1/4 cup chopped parsley
1/4 cup diced celery
Juice of 1 or more lemons
Salt and pepper to taste
In a bowl, break up crabmeat with a fork (or your hands). Add remaining ingredients and season with salt and pepper to taste. Garnish with paprika if desired and serve on a grilled bun, on top of dressed salad greens or with crackers as a cold dip!
In the mood for more heat with your crabmeat? 
Then stop by the Seafood department for some pre-made hot and spicy crab dip. Made fresh daily, this new offering from our Seafood department is a real winner! Transfer it to a serving dish and heat in the microwave for two minutes or 10 minutes in a 350-degree oven. Serve with plenty of toast or crackers for dipping.
Gluten-Free Friday: Andalusian Gazpacho
Passport Spain is underway, and your ticket to culinary adventure awaits! The Spanish influence extends to our gluten-free recipe this week, which comes to us from chef Jason Wyrick, of the Vegan Culinary Experience.
Chef Wyrick creates a multitude of delicious, healthful recipes each month for his website, and he was generous enough to share this one with us. “Originally, I intended this to be a gazpacho blended with a habanero, but it was a way more interesting dish when the habanero was turned into a spicy, sweet drink,” he says. “I thought it needed some crunch though, and some green, so the green apple I had sitting around turned out to be the last ingredient needed to create this beautiful, simple meal.”
You can find all of the ingredients for this at your Central Market, and the recipe comes together quickly, resulting in a fresh, energizing meal with a Spanish twist. For something heartier, chef Wyrick suggests serving this dish with marinated frijoles gigantes (giant white beans).
Heirloom Gazpacho, Green Apples & Agua Picante
Type: Main Dish Serves: 1 Time to Prepare: 15 minutes
Ingredients
The Gazpacho
1 small piece of day‐old gluten-free bread
1 tbsp. high‐quality sherry vinegar
2 tbsp. Spanish olive oil
1 clove garlic, smashed
1⁄4 tsp. flaky sea salt
1 1⁄4 lbs. heirloom tomatoes (about 2 medium‐sized ones), chopped
1 small cucumber, peeled and chopped
1 tbsp. diced red bell pepper
1 tbsp. diced green bell pepper
The Agua Picante
1 (or more) habanero, either fresh or dried
3⁄4 cup water
2 tsp. agave nectar
The Apple
1⁄2 tart green apple, sliced into 4 sections
Instructions
The Agua Picante
Start the agua picante first so you can make the gazpacho while the habanero simmers in the water. If you are using a fresh habanero, slice it in half and remove the seeds. If it is dried, leave it as is. Bring the water to a low simmer and add the habanero. Simmer this for about 10 minutes, replenishing water as needed so you end up with about 1⁄2 cup. Remove it from the heat and stir in the agave nectar.
The Gazpacho
Take the bread and drizzle it with the sherry vinegar and olive oil. Smash the garlic with salt until you have garlic paste. (This is most easily done with a mortar and pestle.) Chop the tomatoes. Peel the cucumber and chop it. Smash the bread into a paste. Puree the bread, garlic paste and half the tomatoes until you have a thick, even puree. Add the remaining tomatoes and cucumber and continue to puree until smooth. Gourmet Option: Press the mixture through a sieve to make it silky. Dice the bell peppers and garnish the gazpacho with them. Chill this for three hours or serve at room temperature.
The Apple
Slice the apple in half and then slice the half in quarters, removing any stems and seeds. Do not slice the apple until you are ready to serve, or else it will brown.
Low‐fat Version
Omit the olive oil.
Raw Version
Instead of the bread, use 1⁄4 cup of soaked walnuts.
Kitchen Equipment
Blender, sieve, knife, large wooden spoon to press the gazpacho through the sieve, cutting board, small pot, stirring spoon, measuring cup, measuring spoon
Presentation
The gazpacho should be served in a tall glass and the agua picante in either a small glass or a flute. I like to garnish the apple plate with habaneros. Both the gazpacho and agua picante will last in the refrigerator for several days, though the gazpacho will lose some flavor after a day. If you do store it, make sure to cover it.
How It Works
The gazpacho and agua picante provide counterpoints to each other. The agua picante should be sipped in between bites of gazpacho, creating an alternating experience of spicy/sweet and coolness/acidity. The apple provides another counterpoint in this trio, contrasting crunch with the silkiness of the gazpacho.
The gazpacho uses bread as a binder, holding the pureed tomatoes, garlic, and oil together in one homogenous soup. It also adds calories to the dish, making this more of a meal than a snack. It should be moistened first and turned into a paste to get it as smooth as possible once it hits the blender. This is also why the garlic is turned into a paste. To facilitate the garlic and bread incorporating with the tomatoes, only half the tomatoes are pureed at first. This allows the ingredients to catch on the blades easier, creating a smoother gazpacho. Finally, the gazpacho is passed through a sieve to give it that silky texture.
Nutrition Facts (per serving)
Calories 509, Calories from Fat 225, Fat 25 g, Total Carbohydrates 64 g, Dietary Fiber 16 g, Sugars 33 g, Protein 7 g, Salt 718 mg
Gluten-Free Friday: Make Way for the Grill!
Try this Barbecue Sauce (that's great on just about anything!). Teriyaki is also a grill favorite… and you can have it, too! Wanna be a little less saucy? These Herb Marinated Chicken Breasts are perfect! If you need a little more inspiration, check out this informative blog about Gluten-Free Grilling. Finally, keep in mind that you can apply any and all of these flavors to your favorite veggies and gluten-free meat substitutes to present a creative GRILLED gluten-free spread for everyone!
Next week we kick off the fifteenth annual Thrill of the Grill- a celebration of all things grilled, charred, flame broiled, barbecued, spit roasted… well, you get the idea. What better way to prepare for this HOT event than to get all of your marinades, rubs, grilling and finishing sauces ready to go?
Gluten-Free Friday: Lenten Recipes
Though most see Lent as a time of restriction or sacrifice (to wit, it is), it can also be a time of great learning and expansion. This year, use these 40 days and nights as an opportunity to expand your culinary palate beyond the ordinary and the familiar; test your limits and push your boundaries into new cuisines you've never before experienced. If you're unfamiliar with ethnic cuisines beyond the local Mexican eatery, use this opportunity to try recipes from India, Asia, Africa and the Mediterranean. Are you a meat-and-potatoes type? Try some plant-based meals for a change. Many families dine on seafood on Lenten Fridays, and CM offers a variety of sustainable choices. As gluten-free diners, you'll need to make a few adjustments, but you'll be pleased to find that many ethnic and plant-based recipes are either naturally gluten-free or adapt easily.
Baked Beans and Tomato Casserole
Crustless Smoked Salmon, Leek & Mushroom Quiche
Vegan Recipes for Lent (substitute quinoa for bulgur)
To make your shopping trip easier, we've organized a list of necessary items from the recipes listed above. This will help you navigate the Fort Worth Central Market aisles; if you're shopping at a different CM, just as a friendly Foodie to point you on your way. As always, check labels and ingredients for allergens and sensitivities, as well as any religion-based dietary needs.
Seafood – Live Littleneck Clams, famed in the US; Fresh Regular Lump Crabmeat, wild caught in Mexico
Beer & Wine – Redbridge Gluten-Free Beer
Dairy – CM Organics Cage Free Brown Eggs
Aisle 3 – Argo 100% Pure Corn Starch; Rumford Aluminum Free Baking Powder; San Gennaro Traditional Italian Polenta, Pre-Cooked; Old Bay Seasoning (product is gluten-free, but is made in a facility that also produces gluten-containing foods)
Aisle 4 – CM Organics Vegetarian Vegetable Broth; CM Organics Long Grain White Rice; Maremmana Risi Riso Superfino Arborio Italian Rice; Cassoulets USA White Emergo Beans
Aisle 5 – True Natural Taste Certified Organic Rich Creamy White Mustard; Lee & Perrins "The Original" Worcestershire Sauce
Aisle 6 – Fleischmann's Organic Unfiltered Red Wine Vinegar
Aisle 7 – CM Organics Diced Tomatoes; CM Organics Tomato Paste
Aisle 9 – Bob's Red Mill All Purpose Baking Flour Mix; Glutino Gluten Free Crackers, Vegetable
