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Delicious Food Bar, Dallas, TX (2026)

11/17/2021

Ingredients
6 large free-range eggs
1 tablespoon extra virgin olive oil
1 k**b of unsalted butter
1 bunch of small asparagus

Method
Preheat the oven to 180ºC/gas 4.
Beat the eggs with a little sea salt and black pepper.
Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.

10/23/2021

Ingredients
4 higher-welfare chicken legs , jointed
sea salt
freshly ground black pepper
1 big bunch fresh basil , leaves picked, stalks finely chopped
2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes , cherry tomatoes halved, plum tomatoes quartered
1 whole bulb garlic , broken into cloves
1 fresh red chilli , finely chopped
olive oil
410 g tinned cannellini beans , drained, optional
2 handfuls new potatoes , scrubbed, optional

Method
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

09/24/2021

Ingredients
mushrooms
higher-welfare smoked or unsmoked bacon
ripe tomatoes
higher-welfare sausages
large free-range eggs
olive oil
crusty bread , preferably sourdough

Method
First of all, get the biggest non-stick pan available, and preheat it on a high heat while you gather your ingredients. Obviously you wouldn’t be organised at this point so it’s a matter of using what you’ve got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs.
By the time you have got these together the pan will be hot, so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place in the pan at one side.
On the other side of the pan, put a tiny lug of oil and place a pile of mushrooms over it which you can rip up or leave whole.
Shake the pan about a bit to coat the mushrooms and season with some sea salt and black pepper. Push to one side, then lay some slices of bacon and halved tomatoes in the pan.
Cook for a couple more minutes until the bacon is crisp and golden. Shake the pan and turn the bacon over. Now is the time to put a round of toast into the toaster.
At this stage you should respect the rustic and authentic look and shuffle everything about so that it’s all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausages, bacon, tomatoes and mushrooms.
Turn the heat down a little and continue to cook for another minute before placing the pan under the grill and finishing the eggs to your liking.
Using a non-stick pan I’ve always found the removal of this dish to the plate extremely easy – it will resemble a frisbee and will slide on to your plate with no trouble at all. Doesn’t that sound appetising? But honestly, it really is a gem.

09/18/2021

Ingredients
unsalted butter , for greasing
75 g plain flour , plus extra for dusting
½ teaspoon baking powder
150 g icing sugar
125 g ground almonds
3 large free-range egg whites
125 g olive oil
1 tablespoon runny honey
2 lemons
20 g flaked almonds
2 sprigs of fresh rosemary
SYRUP
2 lemons
2 sprigs of fresh rosemary
100 g caster sugar

Method
Preheat the oven to 190ºC/gas 5. Melt the butter, then lightly grease a 12-hole mini brioche or cupcake tin, dust with a little plain flour, then tap out the excess.
Sift the flour, baking powder and icing sugar into a bowl, then mix in the ground almonds.
In a separate bowl, whisk the egg whites with a pinch of sea salt until they form soft peaks. Add the sifted dry ingredients, as well as the oil and honey. Finely grate in the lemon zest, then fold it all together, until thoroughly combined.
Pour the batter into the tin holes, until they’re three-quarters full, and scatter over the flaked almonds.
Place the tins on a baking tray on the middle shelf of the oven and bake for 15 minutes, or until well risen and golden.
Leave them to cool in the tins for 2 minutes, before running a knife around the edges and turning them out onto a wire rack.
Meanwhile, prepare the syrup. Pare the zest off the lemons using a speed-peeler and slice it into fine strips. Squeeze the juice of both lemons into a bowl and set aside.
Blanch the lemon strips in boiling water for 1 minute, then drain and rinse under cold water. Return them to the pan with the lemon juice, sprigs of rosemary, sugar and 5 tablespoons of water. Gently bring it to the boil, then simmer, until reduced by half.
Remove the rosemary and slowly spoon the syrup (including the pared zest) over the warm cakes.
Pick a few rosemary leaves over each cake, leave to cool slightly, and serve.

Address

Dallas, TX
75207

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