Jon Bonnell's Fine Texas Cuisine - Hardcover

Bonnell, Jon

Hardcover

ISBN 10: 1423605233 ISBN 13: 9781423605232

Publisher: Gibbs Smith, 2009

Synopsis

An upscale twist on the fine foods of this popular region

Jon Bonnell, owner and executive chef of Bonnell’s Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine.

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.

About this title

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.

From the Inside Flap

Jon Bonnell's Fine Texas Cuisine is an upscale look at the foods of Texas. It varies significantly from Tex-Mex or the typical Southwestern fare. Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, has created exciting high-end appetizers, main meals, and sides using ingredients such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to bring truly authentic, well-loved cuisine from the Lone Star State into your home.

In Jon Bonnell's Fine Texas Cuisine, chef Bonnell shares his most requested dishes and his own personal favorites. From appetizers and soups to desserts and drinks, you'll create an entire menu fit for an elegant special occasion or an intimate dinner party, all compliments of one of Texas's most respected restaurateurs.

Recipes include Roasted Red Pepper and Grilled Corn Chowder, Andouille Sausage, Beef Tenderloin Tower with Cilantro Pesto, Rocky Mountain Elk Tacos, Quail Raviolis, Shrimp and Redfish Ceviche, Jalapeño Parmesan Creamed Spinach, Texas Ostrich Fan Fillet with Sherry-Laced Mushrooms, and Margarita Cheesecake.

Fort Worth native Jon Bonnell returned to his native state 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.

Since opening Bonnell's Fine Texas Cuisine in 2001, Bonnell has been named a Rising Star of American Cuisine by the James Beard Foundation, and the 2004 Outstanding Restaurateur of the Year by the Texas Restaurant Association. Bonnell has been featured on The Today Show, the Food Network, ABC's Nightline, and The CBS Early Show.

Reviews

Though he never quite defines "fine Texas cuisine," Bonnell's curious mix of Cajun, Tex-Mex and local game certainly ups the ante for cowboy cooking. Bonnell's modified classics highlight the unique characteristics of game meats like venison (as a tartare, carpaccio, and cheesesteak), quail (fried legs, ravioli), elk (tacos and chops) and buffalo (rib empanadas, smoked tenderloin with whiskey cream sauce). Preparations are often involved: one must home-smoke a beef tenderloin for his Tenderloin Nacho Tower appetizer, and Grilled Polenta takes a full day of preparation. Unapologetically pretentious, Bonnell prizes the process and calls for difficult-to-source ingredients (prized chukar partridges?), but illustrates his recipes with some of the most poorly-lit and composed photos in recent cookbook memory. To be fair, Bonnell can deliver when he tones down the showmanship; smoked turkey and chicken are simple, surefire hits, and his rotisserie prime rib will fire up those with grills of requisite size (massive). Cooks with a passion for arcane ingredients and homemade everything-and with some vacation time coming up-will get the most out of this volume.
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Excerpt. © Reprinted by permission. All rights reserved.

Creamy Avocado Soup

This dish is pure hedonism. This isn't for those on a diet, but it is rich and decadent in every way and a great dish for special occasions. Serves 4

2 shallots, finely diced

1 fresh jalapeño, seeded and chopped

1 clove garlic, chopped

2 tablespoons butter

1 (12-ounce) can tomatoes, drained and finely diced

1 cup chicken stock

1 1/2 cups cream

1/4 teaspoon kosher salt

1 pinch white pepper

Juice from 1/2 lime

2 tablespoons chopped fresh cilantro

2 ripe avocados, diced into large cubes

In a saucepan, sauté the shallots, jalapeño, and garlic in butter until soft. Add the tomatoes and liquids. Season with salt and pepper and simmer for 10 to 15 minutes. Add the lime juice, cilantro, and avocado. Check for seasonings and serve.

Edition details

• Publisher: Gibbs Smith
• Publication date: 2009
• Language: English
• ISBN 10: 1423605233
• ISBN 13: 9781423605232
• Binding: Hardcover
• Number of pages: 224