Texas Farmers MarketMarket Recipe: Pan-fried Lemon Dill Whole Black Drum
Pan-fried Lemon Dill Whole Black Drum By Market Chef Maggie Perkins from Maggie’s Farm Serves 2 Ingredients 8 ounces Munkebo Farm back fat (see note) 1 large lemon, sliced 1 […]
Market Recipe: Trout a la Meunière
Trout a la Meunière By Market Chef Maggie Perkins 4 (6-ounce) trout fillets 1 scant teaspoon salt, plus more for seasoning 1 scant teaspoon white pepper 1 teaspoon Herbes de […]
Market Recipe: Spanish Mackerel with Caponata & Spicy Greens
Spanish Mackerel with Caponata & Spicy Greens By Market Chef Maggie Perkins Spanish Mackerel (K&S Seafood) 2T olive oil (Texas Hill Country Olive Co) 2 small eggplants, cubed (Taylor […]
Market Recipe: Florida Pompano with Patty Pan Squash and Carrots
Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt […]
Market Recipe: Mackerel With Fresh Herbs
Mackerel With Fresh Herbs fresh mackerel Texas pecan oil fresh market herbs of your choice salt & pepperFillet the fish, sprinkle with fresh herbs and set aside. In a skillet […]
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