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Love Your Job’s Fresh Family Recipes
This issue of Madeworthy is about building careers. It’s about following dreams and doing something you love. When it comes to local chefs, there was only one for us.
Jon Bonnell, who went to school to become a teacher, has built a restaurant empire in the town he loves. When he opened Bonnell’s Fine Texas Cuisine, he made cowboy cuisine a white tablecloth affair. With the opening of Waters, he proved that he could do more than beef and game. With Jon’s Grille, he showed that farm-to-table can translate to a neighborhood burger-and-barbecue. He’s been a friend of the magazine since we launched, and we are thrilled to share some more of his recipes.
Photo courtesy of Jon Bonnell
Bonnell’s Pepper-Crusted Buffalo Tenderloin with Smoked Whiskey Cream Sauce
Ingredients
1 8-to-9-ounce buffalo filet
1 teaspoon cracked black pepper
¼ teaspoon kosher salt
½ ounce butter
1 clove garlic, minced
1 small shallot, finely chopped
¼ heavy cream
1 ¼ ounce McKendrick’s Mesquite Aged Whiskey (Jack Daniels plus 1 drop liquid smoke may be substituted)
1 teaspoon canola oil
Directions
Preheat the oven to 350°.
Mix the salt and cracked pepper together on a large plate. Press the filet into the seasonings to heavily coat on both cut sides.
In a hot skillet over high heat, brown the steak on all sides in the canola oil. Once browned, place the pan and steak into the preheated oven and finish cooking until the desired temperature is reached. [Chef Bonnell recommends medium rare, or 130°.]
Remove the steak from the pan and allow it to rest on a plate while you make the sauce. Add the butter to the steak pan along with the garlic and shallot. Sauté until lightly browned, about 2 minutes, and then add the whiskey. If you have a gas stove, add the whiskey off the burner and then let the whiskey flame off. You can flame the whiskey with a match if you have an electric stove. When the whiskey has burned out, add the cream and reduce to a slightly thick consistency that will coat the steak. Pour the sauce over the filet, and serve. Serves 1.
Photo courtesy of Jon Bonnell
Water’s Jumbo Lump Crab Cakes with Scallion Lime Aioli
Ingredients
For the crab cakes
1 pound jumbo lump crab meat
1 pound claw crab meat
1 red bell pepper, finely diced
1 bunch scallions, green parts only, chopped
2 eggs
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon Creole seasoning
2 cups panko bread crumbs
Canola oil for frying
For the aioli
2 egg yolks
2 tablespoons Dijon mustard
½ teaspoon cayenne pepper
1 bunch scallions, green parts only, chopped
Juice of 3 limes
2 cups vegetable oil
1 to 2 dashes hot sauce
Directions
For the aioli
In a food processor or blender, combine all ingredients except for the oil, blending well. Slowly drizzle the oil into the mixture while the machine runs to form a smooth mayonnaise. The aioli should be made at least an hour before serving to allow the flavors to meld.
For the crab cakes
Mix all ingredients except for the crab and panko together. Gently fold in the crab claw meat, followed by the jumbo lump, being extremely careful not to break up the big pieces of crab. Form the mixture into 3-ounce cakes. (They will be very wet and messy.)
Place the panko into a large, flat bowl. One at a time, coat the outside of each cake with the panko, pressing gently to ensure the panko adheres to the cake while keeping moisture inside.
Heat the canola oil in a large sauté pan or skillet over medium-high heat to 350°. Place two to four cakes into the oil at a time and fry until the cakes are golden brown and crispy. Remove the cakes and drain on paper towels. Immediately sprinkle the cakes with kosher salt. Repeat until all the cakes are cooked. Serve hot with a drizzle of aioli. Makes between 12 and 15 cakes.
Photo courtesy of Jon Bonnell
Jon’s Grille Bacon Jam
Ingredients
1 pound bacon, diced
2 cups yellow onion, diced
1 cup apple cider vinegar
1 ½ cups brown sugar
½ tablespoon coarse black pepper
½ teaspoon kosher salt
Pinch of cayenne pepper
Directions
In a medium saucepan over medium heat, cook the bacon until it’s rendered and beginning to crisp. Add the onions and cook until the onions are caramelized. This may take a while, and you need to stir frequently. Add the vinegar, bring to a boil, and simmer until it’s reduced by a quarter. Combine the brown sugar, salt, pepper, and cayenne and add to the saucepan. Bring the mixture back to a boil and simmer for 10 minutes. Remove from the heat, let cool slightly, and blend using an immersion blender, a food processor, or a blender. Store in an airtight container in the refrigerator for up to 2 weeks, or immediately enjoy it on a grilled burger with white cheddar and jalapeños.
