Houstons Restaurant Recipes

HOUSTON'S-STYLE KALE SALAD

Houston's-Style Kale Salad image

This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
1/3 cup roasted peanut oil
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 1/2 cups finely shredded green cabbage (about 1/4 small head)
3/4 cup roasted salted peanuts, finely chopped
3/4 cup fresh cilantro
4 scallions, sliced (green parts only)
Kosher salt and freshly ground pepper

Steps:

Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

BRAISED CABBAGE WITH GOAT CHEESE (HOUSTON'S COPYCAT)

Braised Cabbage With Goat Cheese (Houston's Copycat) image

Houston's Restaurant makes a fabulous Braised Red Cabbage. I found a copycat recipe for it on "Nibbles of Tidbits, a Food Blog"

Provided by sarahec74

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head red cabbage (Chopped or Shredded)
1/2 cup white wine vinegar
1/4 cup water
2 1/2 tablespoons butter
2 1/2 tablespoons sugar
goat cheese

Steps:

Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
Serve with a dollop of Goat Cheese.

Nutrition Facts : Calories 159.1, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 108, Carbohydrate 23.3, Fiber 4.4, Sugar 16.1, Protein 3.1

HOUSTON'S HAWAIIAN RIBEYE

Houston's Hawaiian Ribeye image

Make and share this Houston's Hawaiian Ribeye recipe from Food.com.

Provided by pickman

Categories Meat

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 thick cut rib eye steaks
1 cup low sodium soy sauce (do NOT use regular! it will ruin your steak!)
2 garlic cloves, minced
1/2 cup brown sugar
6 ounces pineapple juice
1/3 cup apple cider vinegar
2 teaspoons fresh ginger, minced

Steps:

Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it's cooled, or to speed up the process, cover and place it in the fridge until it's cool.
Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.

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