Now that we’re a week into 2016, some of us are sticking to our resolutions to eat better. But before I joined the fray, I made sure I got in a “bang-bang.”
A 22-ounce cut of meat is usually enough to make any carnivore swoon, but a sauce can take a great steak to new heights. This bone-in rib eye is grilled over mesquite charcoal to impart a nice char and smokiness. The accompanying gravy boat holds a silky garlic and cilantro butter sauce that manages to be light yet really bright in flavor.
If ever there was a time for a sticky-sweet, candy-color cocktail, it’s Easter! Texas Station director of food and beverage Isaac “Ike” Mayberry consulted with a true lemondrop lover to combine her favorite cocktail with every sweet tooth’s favorite holiday. The trick to this treat is to preform a berry-flavored cotton candy using a clean plastic Easter egg. To serve, place a sugar-rimmed cocktail glass in front of your guests, drop the little cotton candy “egg” in, and pour the prepared cocktail over it.