by Admin | May 19, 2021 | Salads & Dressings
MAKES ABOUT 4 CUPS PICKLED RED ONIONS 1 red onion ½ cup white wine vinegar ½ up sugar Pinch of salt CUMIN-LIME VINAIGRETTE ½ cup olive oil ½ cup vegetable oil ½ cup freshly squeezed lime juice 1 small onion, cut into small dice 1 cup freshly squeezed orange juice 3...
by Admin | May 19, 2021 | Lunch, Main Courses
This taco is now the signature item at Fearing’s Restaurant in Dallas. After serving it at the BubbleQ in 2006, I knew it would be a hit because of the three main ingredients that really say “Texas”—barbecue, lime, and cilantro. To me, anything wrapped in a flour...
by Admin | May 18, 2021 | Lunch
This dish was created for a kids’ cooking class at SoBe in 2009. The goal was something healthy, fun, and easy, to let the little ones test their culinary chops without losing fingers! They all seemed to enjoy the class, and I only had to duck once or twice to escape...
by Admin | May 16, 2021 | Lunch
People usually think of meats when barbecuing, but for the BubbleQ I decided to go with sea bass instead. Its firm yet moist white flesh holds up well on the grill, and it has a delicate yet flavorful taste. I kept it simple and fun, using miso as a glaze for...
by Admin | May 15, 2021 | Appetizers
Hamachi has a buttery, melting texture, and its rich density is highlighted by the silkiness of the coconut milk. This ceviche is rich in spice, and the acidity brings a freshness to the hamachi. If hamachi isn’t available, use a similarly dense fish such as mahimahi...
