I got a sneak peek and an advance copy of a sensational new Texas cookbook by noted Fort Worth chef Jon Bonnell. The book is Fine Texas Cuisine and it's due out in August from Gibbs Smith Publishing for $30.
It's a gorgeous full-color book with enticing recpies for such things as:
-- Rack of Blackbuck Antelope with Wild Mushroom and Dijon Mustard Sauce.
-- Rocky Mountain Elk Tacos
-- Texas Ostrich Fan Fillet with Sherry-Laced Mushrooms
-- Pheasant Stuffed with Goat Cheese and Herbs in Phyllo
You know, the kind of meals you whip out when you get home from work. Just the other night we were debating whether to have Duck Meatballs Marinara, Quail Raviolis, or Seared Duck Breast with Wild Mushroom and Cabernet Demiglace. Maybe with a side order of Jalapeno Parmesan Creamed Spinach or an appetizer of Buffalo-Style Frog Legs with Gorgonzola Dippping Sauce, followed by Dublin Dr Pepper Float with Cinnamon Buneulo Cookies for dessert. Or perhaps Blueberry and Peach Beggar's Purse with Orange and Ginger Sauce.
The cookbook cover has a mouth-watering photo of Grass-Fed Texas Rib-Eye with Three-Pepper Compound Butter. And it only gets better!
If you would like to invite me over for Wild Boar Chops with Peach Barbeque Sauce, just say when.