From the beginnings of Madeworthy, we knew we wanted to include recipes from local restaurants. Fresh Family Recipes debuted in our third issue (January/February 2018) and has been a popular feature ever since. Below are the recipes featured in that issue. They are as delicious today as they were then!
Joe Riscky’s Wagyu Beef Back Ribs
Joe Riscky is a fourth-generation BBQ pit master. He recently launched a catering service, cooking for parties and special events. Joe is currently doing regular pop-ups to delight the senses and satisfy Texas-sized appetites. Look for a permanent location to open Spring of 2018. For pop-up locations and updates, you can follow him at facebook.com/joerisckysbarbeque
For the ribs:
2 slabs of back ribs
4 tablespoons salt
2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon paprika
For Joe’s pit master sauce:
1/2 tablespoon salt
1/2 tablespoon chili powder
1/4 tablespoon black pepper
1 cup sugar
15 ounces tomato purée
15 ounces ketchup
1 cup water
1.5 tablespoons Louisiana hot sauce
1.5 ounces Worcestershire sauce
4 ounces apple cider vinegar
1/4 stick butter
For the ribs:
Blend spices together and rub into the top and bottom of the slabs of ribs. Smoke on your favorite smoker with post oak wood at 250-275° F. Smoke for until ribs are tender, between 1 ½ to 3 hours. Pull the ribs off the pit and let rest for 15 mins before serving.
For the sauce:
Mix salt, chili powder, black pepper and sugar and set aside. Add tomato purée, ketchup, water, hot sauce, Worcestershire, vinegar, and butter to a saucepan and heat until boiling. Once it boils, add the reserved spices and stir to combine. Bring the sauce back to a boil then remove from heat. Let cool and serve with ribs.
WATERS Crawfish Roll
Having cemented his reputation as one of the leading creators of urban western cuisine with Bonnell’s Fine Texas Cuisine, Chef Jon Bonnell opened WATERS Restaurant to showcase his love of seafood. Now located in Fort Worth’s Sundance Square, WATERS continues to delight seafood-lovers with its innovative menu. Executive Chef Anthony Felli provided Madeworthy with the recipe for one of WATERS’ lunchtime favorites.
For the crawfish:
1 cup mayonnaise
1 tablespoon fresh lemon juice
¼ cup finely diced celery
¼ teaspoon celery seeds
2 tablespoons Cajun seasoning
1 tablespoon chopped parsley
1 pound of cooked crawfish tail meat
2 cups shredded romaine lettuce
1 tablespoon of your favorite citrus vinaigrette*
4 individual French bread rolls
Butter for grilling or toasting the rolls
Cajun Seasoning to taste
For the crawfish:
Combine the crawfish with the mayonnaise, lemon juice, diced celery, celery seeds, Cajun seasoning, and chopped parsley and set aside.
Slice open the French rolls and remove some of the bread, leaving a good shell of crust and bread to support the sandwich. Butter the interior of the rolls and toast until the rolls reach your desired state of doneness. (The restaurant grills the rolls.) Toss the romaine with the vinaigrette and add to the crawfish mixture. Toss until fully incorporated. Stuff the rolls with the crawfish and romaine mixture and sprinkle with the Cajun seasoning. Chef Anthony suggests enjoying this with a cold beer!
*If you don’t have a go-to citrus vinaigrette, you can combine a small finely minced shallot with 3 tablespoons white wine vinegar, 3 tablespoons fresh lemon juice, 3 tablespoons fresh orange juice, ½ teaspoon orange and lemon zest (mixed), salt and pepper, and 2/3 cup good-quality extra-virgin olive oil. This will keep in the refrigerator for up to a week and can be mixed with various herbs.
Local Foods Kitchen Tortilla Soup
Chef-owner Katie Schma has won over Fort Worth with her exquisitely crafted breakfasts, lunches, and dinners. Tucked away at the end of a strip mall in the Tanglewood neighborhood, Schma’s Local Foods Kitchen offers both dine in and take-out options, and has become, over the course of a couple of years, a local hangout. Chef Katie has shared the recipe for her delicious tortilla soup.
For the soup:
2 large dried pasilla ancho chiles
1 (15-ounce) can of fire-roasted tomatoes (Chef Katie suggests the Muir Glen brand)
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, roughly chopped
1 teaspoon cumin
8 cups chicken broth
kosher sea salt
freshly ground black pepper
1 1/2 pounds raw chicken breast, cooked in soup, and then pulled out and shredded
1 red bell pepper, 1 green bell pepper, and 1 red onion, julienned (Chef Katie juliennes the peppers and the onions and then cuts the julienned slices in half)
Juice of one lime
1 bunch of cilantro, stems and all, chopped (Chef Katie says the stems are crucial for the flavor of the soup)
Fresh lime wedges
Corn tortilla chips
Grated sharp cheddar cheese
Fresh cilantro leaves
Sour cream, if desired
Using metal tongs, toast the chiles carefully over the open flame of a gas burner or in a dry skillet over medium heat until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chiles roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and, stirring frequently, cook until soft and translucent, roughly 5 to 6 minutes. Remove from heat.
Using a slotted spoon, transfer the cooked onion and garlic to the blender with the tomatoes and chiles. Add the cumin. Puree all the ingredients together until very smooth.
Return the soup pot to high heat. Once pot is very hot, add the pureed tomato-chile mixture all at once; it should sizzle immediately. Cook over high heat, stirring constantly, until the mixture thickens substantially, approximately 5 to 6 minutes. Once it is ready, it should resemble the thickness of a loose tomato paste.
Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
Over low heat, add the chicken. Cook for a good 20 minutes, stirring occasionally. Remove the chicken and shred or roughly chop the meat and place back into soup pot. Add the julienned peppers and onions and simmer for another 20 minutes. Finish the soup with lime juice. Add all the cilantro that you chopped. Taste for salt again and serve hot with the toppings!
If you have a favorite dish from a local restaurant, let our editor Lee Virden Geurkink know by emailing firstname.lastname@example.org, and she’ll try to get it in a future issue!