Tim Love’s Lonesome Dove Restaurant Damaged by Fire
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The Fort Worth, Texas, restaurant will be closed for about 2 months
The restaurant will be closed for up to two months.
Fire tore through the kitchen at chef Tim Love’s renowned flagship Fort Worth, Texas, restaurant Lonesome Dove Western Bistro Tuesday morning, and the Star-Telegram is reporting that the restaurant could be closed for two months as it’s rebuilt.
The iconic restaurant, which opened in 2000 in the Fort Worth Stockyards, sustained heavy smoke damage in the dining room, and the fire was contained at the back of the restaurant, where a deck overlooks a creek. The fire was first reported at about 6:30 a.m., and it reportedly took firefighters about 20 minutes to extinguish it. The cause of the blaze is still under investigation, and no injuries were reported.
NBC is reporting that the fire started near the kitchen, and damages to the restaurant total about $30,000. Love thanked his supporters via Twitter, adding, "We will reopen stronger!"
While Lonesome Dove is Love’s flagship restaurant, he also runs two additional restaurants in the Stockyards, Queenie’s Steakhouse in Denton, and the popular Woodshed Smokehouse, also in Fort Worth.
Tim Love’s Lonesome Dove Restaurant Damaged by Fire - Recipes
- 1 1/2 pounds ground pork
- 3 tablespoons blackening spice
- 1 tablespoon cumin, ground
- 3/8 teaspoon nutmeg, ground
- 1/2 cup vegetable oil
- 1 1/2 (6 inch) tortillas
- 1 teaspoon oregano leaves, dried
- 2 1/2 cups yellow onions, diced
- 2 cups green bell peppers, chopped
- 1 1/4 cups green chile peppers, roasted and diced with juices
- 1/4 cup fresh jalapeno peppers, minced
- 1 1/2 teaspoon fresh garlic, minced
- 1/3 cup all-purpose flour
- 5 cups chicken stock
Blackening Spice [Mix all ingredients, well]
- 2 tablespoon black pepper
- 2 tablespoon Guajillo chile powder
- 2 teaspoons kosher salt
- 2 tablespoon sugar
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon cumin
1) Combine 1 tablespoon plus 1 teaspoon of the blackening spice, ½ teaspoon of the cumin, and 1/8 teaspoon of the nutmeg.
2) Sprinkle the pork evenly with this mixture, and mix by hand until thoroughly combined.
3) Heat the oil in a heavy 4 quart pot over high heat.
4) Add the meat and, stirring as necessary, cook just until browned.
5) Remove the meat with a slotted spoon, getting as many of the tiny pieces out as possible, and set aside.
6) In the same oil, fry the tortillas over high heat until browned and very crisp, and then drain on paper towels.
7) Combine the remaining blackening spice, cumin, nutmeg, and the oregano in a small bowl, and then add to the hot oil.
8) Cook the seasonings over high heat, stirring constantly, until they roast, about 10 to 15 seconds.
9) Add 1 1/2 cups of the onions, and cook, stirring constantly and scraping the pan bottom well, for 10 to 15 seconds.
10) Stir in 1 cup of the bell peppers, 1/2 cup of the green chilies, and 2 tablespoons of the jalapeno peppers.
11) Cook for 8 minutes, stirring fairly often, constantly toward the end of cooking time, and scraping the pan bottom well each time.
12) Stir in the garlic, cook, and stir a few seconds.
13) Add the flour, stirring until well blended and scraping the pan bottom clean, and cook for 2 - 3 minutes, stirring and scraping almost constantly to make sure the mixture doesn't scorch.
14) Add 1 cup of the stock, scraping the pan bottom until all the browned bits are dissolved, and then add the remaining 4 cups of stock.
15) Stir until well blended, and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.
16) Meanwhile, remove 1 cup of the stock from this mixture, and place in a food processor.
17) Crumble the fried tortillas, add them to the processor, and process until the tortillas are finely chopped, about 30 to 45 seconds.
18) Stir the tortilla mixture into the cooking stock mixture.
19) Stir in the remaining onions and bell peppers, and then add the meat, stirring well.
20) Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer, stirring and scraping fairly often (be careful not to let the mixture scorch) for 50 minutes.
21) Stir in the remaining green chilies and jalapeno peppers, and simmer and stir for 15 minutes.
22) Skim off any oil from the surface, and serve immediately. Use water to thin if necessary, or when reheating.
Tim Love: The Lonesome Dove Western Bistro
Native Texan Tim Love wears many hats. He is a cowboy who calls his cooking &ldquoUrban Western Cuisine.&rdquo He is chef and owner of The Lonesome Dove Western Bistro in Fort Worth, Texas cookbook author ( Tim Love on the Lonesome Dove Trail) Cowboy & Indians magazine columnist and culinary instructor. Tim also has his own line of Lonesome Dove sauces (BBQ and Guajillo Ranchero) his own wine label with both Chardonnay and Cabernet Sauvignon bottled for the restaurant a new line of cookware called Love Style Restaurant Edition Cookware and owns the White Elephant Saloon adjacent to the restaurant. In his spare time Tim appears on radio and television shows and has taken 2 large trail drives across the country.
The first one was in August of 2003 when Tim was asked to teach at the James Beard house in New York City as part of the Rising Star of America&rsquos cuisine program. He was the first Texas chef to do so. In the spirit of Larry McMurtry&rsquos novel Lonesome Dove, Tim and the Lonesome Dove team, including his wife Emilie, took their inaugural trail drive. Tim hitched up some horses, organized a wagon train and headed east. The group stopped along the way for ingredients at farmer&rsquos markets: Arkansas for hibiscus juice and blue corn Tennessee for blackberries and watercress Virginia for ham, Philadelphia for boar shanks and Washington, D.C. for vegetables.
In the fall of 2004 Love and his crew headed west to raise money for Spoons Across America, an organization dedicated to educating children about good nutrition. The group was made up of 25 people including a photographer and 2 musicians , three 42 foot tour buses, a huge Chevy truck with a six-horse trailer and a Food Network film crew. Five fund raising dinners were cooked along the way as the group traveled from Fort Worth, Texas to Lubbock, Texas to Santa Fe, New Mexico to Scottsdale, Arizona to Las Vegas, Nevada to Los Angeles, California to Costa Mesa, California.
Dutch ovens and cast iron pots were used to prepare meals outdoors. Think rabbit confit, skillet steak, braised lamb shanks and fresh fruit cobblers. No ordinary hot dogs or hamburgers for this group. Find 2 recipes at the bottom of this article.
Back in Fort Worth, Tim is busy with his many projects. The Lonesome Dove Western Bistro is located in the historic Fort Worth stockyards and has 13 tables. The 280 square-foot kitchen has a couple of two-door refrigerators&mdashnothing fancy or large. An adjacent building has 3 private dining rooms, including a 5000 bottle wine room. Expect to see a long bar, tin ceiling, Western memorabilia and a Texas flag on the kitchen window.
Love&rsquos cowboy cuisine menu items might include buffalo ribeye, game-rubbed rare elk nachos with herbed cheese, wild boar tamale tarts, pheasant confit salad with Texas blackberry vinaigrette and guajillo chile goat cheese crisp. Tim is one busy cowboy!
The Lonesome Dove Western Bistro
2406 N. Main Street
Fort Worth, Texas 76106
Open Lunch & Dinner
Game Rubbed Red Deer Ribeye
with Sundried Cherry Mojo
Served with Sweet Potato Succotash
Ingredients for venison and mojo
4 each 6 oz. red deer rib chops, double cut
kosher salt and freshly cracked black pepper
¼ cup Lonesome Dove game rub (see below)
2 cups red wine vinegar
½ cup sundried cherries
½ cup sugar
6 cups veal stock
Method for venison and mojo
1. Set chops out of refrigerator 30 minutes prior to cooking.
2. In a 2 quart sauce pan, bring veal stock to a boil then reduce to simmer until reduced by half.
3. In a separate 1 quart sauce pan, add red wine vinegar, sugar and cherries. Bring to a boil and reduce by 1/3.
4. Add two sauces together and reduce by 1/3. Should be thick and glassy.
5. Keep warm.
6. Season chops with salt and pepper and then game rub.
7. Coat the bottom of sauté pan with oil, heat and sear each cut of meat for 30 seconds on each side.
8. Place seared deer in 375 degree oven for 6 minutes, to finish.
9. Plate deer and ladle with mojo. Place generous spoonful of succotash next to deer.
Lonesome Dove Game Rub
1 cup guajillo chile powder
1 cup kosher salt
½ cup cumin, ground
¼ cup rosemary, finely chopped
¼ cup thyme leaves, finely chopped
¾ cup black pepper, coarsely ground
¼ cup garlic powder
¼ cup brown sugar
Combine all ingredients and mix well. Store extra in pantry for future use.
Ingredients for succotash
2 sweet potatoes, diced
½ cup diced red onion
½ cup diced red bell pepper
1 cup chicken stock
½ cup diced, raw bacon
½ cup minced celery
¼ cup roasted and chopped garlic
1 Tbsp. lonesome dove game rub (refer to above recipe)
cracked black pepper
Method for succotash
1. In a large, hot sauce pan, add bacon, stirring frequently.
2. Once the bacon has been cooking for 4 minutes, add sweet potato, red onion, bell pepper, celery and garlic. Continue stirring and turn heat to medium.
3. Add chicken stock and game rub, allow to simmer, stirring often.
4. Cook until potatoes have softened.
5. Season with salt and pepper.
Braised Colorado Lamb Shank with
Three Bean Ragout
4 Colorado lamb fore shanks
1 cup diced onions
1 cup diced carrot
1 cup diced celery
6 cloves of garlic
3 sprigs fresh rosemary
2 sprigs fresh thyme
¼ cup guajillo chile powder
1 cup white wine
2 bay leaves
2 Tbsp. Butter, unsalted
1 cup flour
1 Tbsp. Kosher salt
1 Tbsp. Freshly cracked black pepper
¼ cup olive oil
4 cups veal stock (see below)
three bean ragout (see below)
Method for the Shanks
1. Mix flour, chile powder, salt, and pepper together.
2. Roll the shanks in the flour mixture.
3. In a large roasting pan heat up the oil. Sear both sides of all shanks at the same time. Add onion, carrot, celery, and garlic and continue to sear. Add wine, stock, thyme, rosemary and bay leaves.
4. Bring to a boil and then reduce to a simmer and cover for 2 ½ hours turning the shanks every 15 minutes. Meat should be very tender but stay on the bone.
5. Strain the sauce and reduce by half and add butter. Serve shank with three bean ragout, fresh ricotta and a little of the pan sauce.
Three Bean Ragout
½ cup white beans
½ cup black beans
½ cup cannelinni beans
4 ounces bacon
1 tsp. Thyme
1 tsp. Oregano
1 cup chicken stock
8 garlic cloves
salt and pepper, to taste
Pick through all beans, removing any foreign objects. Put all beans in a large pot and cover with cold water. Put a lid on this pot and let beans soak for 6 hours or overnight. Rinse beans and return to pot, add all other ingredients, cover with water. Bring to a boil for 2 hours, adding water as needed. Season with salt and pepper to taste.
8 pounds veal bones, cut into 2-inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered, or ½ cup tomato paste
1 tsp. Whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed
1. Preheat oven to 450 degrees.
2. Arrange bones in a roasting pan large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 ½ hours, turning to brown all sides.
3. After the first hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10- to 12- quarts.
4. Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of pan. Pour this into the stockpot with enough additional water to cover all ingredients by 3 inches.
5. Bring water to a boil, reduce heat and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.
6. Strain the liquid into a clean pot, pressing down to extract all juices. Reduce this mixture, over medium heat, until 2 quarts remain.
7. Cool and refrigerate in a covered container for up to 3 days, discarding any hardened layer of fat before using or freezing.
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.
Tim Love's new Italian restaurant in Fort Worth feels like a trip to the Italian coast
Tim Love, the chef who opened the masculine Lonesome Dove Western Bistro in Fort Worth nearly 20 years ago, is taking a decidedly feminine approach with his newest restaurant, Gemelle.
It's easy to spot on White Settlement Road, with its pink neon lettering out front and a long, white fence hiding a sunken garden with cabanas, bocce ball courts and a bar.
"I wanted to build a very feminine restaurant, which is not what people expect from me," Love says before the May 30 opening date. His plan worked. This stylish, airy space will also feel different for anyone who remembers the casual burger joint and patio that used to be there, Thurber Mingus.
The name Gemelle (pronounced "jeh-MEL-lay") is Italian for twin girls, and the restaurant is named after Love's 16-year-old identical twin daughters, Anna and Ella. It's a small place inside — just 65 seats — which means that anyone waiting for a table will be forced (forced!) to wander out to Love's raised-bed gardens, where customers can see their dinner being grown. Customers can't make reservations, and that's on purpose.
"We have a gigantic waiting area down in the garden," Love says. "You're going to want to have a drink."
It's easy to picture: parents with toddlers, college students, couples on dates and people with their pets hanging out on the lawn, drinking house-made limoncello spritzers and aperol spritzes. Close your eyes and you can almost see down the cliff at a would-be Amalfi Coast, the vacation spot in Italy that inspired the restaurant.
"I wanted it to feel very Euro," Love says.
It's been three-and-a-half years since Love has opened a restaurant, the last one being a Lonesome Dove in Knoxville, Tennessee. And it's been six years since he opened a restaurant in North Texas: Queenie's Steakhouse in Denton, named after Love's mom. Love is one of Fort Worth's buzziest chefs — known for his restaurants and for his TV appearances on Iron Chef America, Top Chef Masters and Restaurant Startup — and North Texans are bound to visit his newest restaurant with anticipation.
For a bit of dinner-theater flair, servers will prep limoncello on a table in the middle of the patio at dinnertime — instead of doing that in the kitchen beforehand like most restaurants might. Anyone who orders the margherita pizza will be given a pair of scissors to clip off their own basil in the garden. While they're down there, they can pick some mint for cocktails.
"The point of the garden is just to show people their food before they order it," Love says.
Love acts as the restaurant's executive chef, and his team of chefs led by director of culinary Amanda Vasquez has been working on the menu. During a sneak peek at the restaurant, Love stopped to taste the limoncello spritzer ("could be a bit sweeter") and budino dessert ("the caramel is too grainy"). He seemed unfazed about getting them right by opening day it's his ninth restaurant.
But Gemelle is his first Italian one. The menu starts with upscale bar snacks like hand-battered mozzarella sticks and baked chicken wings with blue cheese. The salad selection includes a shaved zucchini and arugula option, with 100% of its vegetables coming from the garden. The celery-root carpaccio is a more adventurous vegetarian dish topped with an apple cider-walnut vinaigrette, Parmesan and spiced walnuts.
Love is "especially proud of the pasta," he says, with the simple cacio e pepe as a favorite. Despite having only a handful of ingredients, "it's the hardest dish to make," he says. It's also made with gemelli, a type of pasta that seems all but required at Gemelle.
The pizzas come square and sliced into six pieces. Fans of The Woodshed Smokehouse, one of Love's restaurants in Fort Worth, might be interested in the brisket pizza. Lonesome Dove fans might like the rabbit-rattlesnake sausage pizza with pepperoni, hamburger and country ham.
"I think every restaurant I open is an evolution of where I'm at in my life," Love says.
Right now, Love is, figuratively, on the coast of Italy. We expect the whole town to want to join him.
Gemelle is located at 4400 White Settlement Road, Fort Worth and opened May 30, 2019.
Tim Love Brings in a New Chef for His Flagship Lonesome Dove Restaurant — a PaperCity Exclusive
Chef Andrew Dilda says he knew it was time to get back in the kitchen.
Inside the dining room at Fort Worth's Lonesome Dove Restaurant. Photo by Courtney Dabney
Beef fajita's from Love's new Burritos, Fajitas and Ritas concept.
The collection of pre-mixed Ritas.
I t’s not easy running a food empire these days. That’s why its all hands on deck at Love Style Inc. ― celebrity chef Tim Love’s omnichannel company featuring his many restaurants, catering arm, retail merchandise and event venue enterprise.
Just before Fort Worth’s beloved Bird Cafe shuttered for good, its head chef Brian Olenjack flew the coop. Tim Love scooped up the talented chef and his fellow Reata Restaurant alum, installing him as the culinary director of all Love Style’s restaurants, which are scattered from Fort Worth and Denton to Austin, Houston and Knoxville, Tennessee.
“It’s been great for me, we’re going strong,” Olenjack says.
“Brian, has had an amazing career, and I feel very fortunate that he has joined my team,” Tim Love tells PaperCity Fort Worth. “He has great leadership skills, tremendous food knowledge and experience, and is very excited to be a part of our growth.”
Inside the dining room at Fort Worth’s Lonesome Dove Restaurant. Photo by Courtney Dabney
Now, Love has tapped yet another former Reata executive chef to join his team. Andrew Dilda has just taken over the reins as chef de cuisine of Love’s flagship Lonesome Dove Restaurant in the Fort Worth Stockyards, which is celebrating its 20th anniversary this year.
This is not Dilda’s first rodeo with Love Style Inc. He’s been in one of Tim Love’s kitchens before ― having opened Woodshed Smokehouse as its chef de cuisine.
“Andrew has grown quite a bit in the last eight years ― into a very mature, and smart chef,” Love says. “He takes his work very seriously, and executes it with great pride. I’m very happy to have him back in the team at my flagship.”
One of the founders of premium meat supplier Fort Butcher, Dilda sold his interest in the growing company recently and says he just knew it was time to get back in the kitchen.
“It’s history man. Even when I was at Woodshed, this was the gig I wanted,” Dilda tells PaperCity Fort Worth. “What Tim did for the culinary scene in Fort Worth and the entire region is massive. It’s just such an honor to be a part of it.”
Beef fajita’s from Love’s new Burritos, Fajitas and Ritas concept.
Recent weeks have also seen the rollout of a new delivery-only concept that Love calls Burritos, Fajitas and Ritas.
Essentially, it is a “ghost kitchen” that is being run out of his some of his restaurant kitchens ― at Lonesome Dove Austin, Lonesome Dove Knoxville, Tim Love Catering in Fort Worth, Queenie’s Steakhouse in Denton and Woodshed Smokehouse in Houston.
Orders can be placed on the website for delivery or pickup of dips like Love’s Badass Queso and fresh guacamole, along with $11 burritos filled with skirt steak, organic chicken or summer squash for a vegan option.
The fajita setups are intended to serve two people and come with all the fixings (grilled onions and peppers, sour cream, cheddar cheese, Mexican rice with lime and cilantro, refried beans, fresh pico de gallo and two sauces ― one a smoked tomato and the other a creamy jalapeño). To wash it down, you can order pre-mixed margaritas presented in individual serving bottles.
“The concept is going nuts. We are already in five cities and counting,” Love says. “It is my intention to keep my company positive and on a forward path.”
With this new takeout-only concept exploding, and two new heavy-hitters like Brian Olenjack and Andrew Dilda on the team, Love Style Inc. is moving full steam ahead.
“We have a lot of new and exciting things on the horizon and building a great team is always paramount for me and my company,” Love says. “These are just a couple examples of some major moves that are in our future.”
Restaurant of the Week: Lonesome Dove
“I truly believe that Austin is one of the greatest cities in the country. The music, the architecture, the culture, and of course, the food, is out of this world. Austin feels like the perfect home for my style of cooking and opening a restaurant here has been a big dream of mine for a long time. I’m incredibly proud to be here alongside all the talented and creative chefs in the city and am excited to officially call Austin my second home.” — Chef Tim Love
Chef and restaurateur Tim Love has been a fixture in the Texas restaurant scene for more than 15 years. He is the owner and executive chef of several Fort Worth-area restaurants including the historic White Elephant Saloon, the Love Shack, the Woodshed Smokehouse, as well as his flagship restaurant Lonesome Dove Western Bistro in the historical Fort Worth Stockyards. A founding partner of the Austin Food + Wine Festival (where he hosts the world’s largest grilling demo), and the official chef of Austin City Limits, Love opened Lonesome Dove Austin in 2015 at 419 Colorado St. (in the former Kenichi space.)
Featuring Austin-inspired dishes that showcase Love’s creative use of bold flavors, wild game, and signature wood-fired cooking techniques, Lonesome Dove Austin mirrors the spirit of its sister restaurant in Fort Worth. Sharing its name with the famous Larry McMurtry novel, Lonesome Dove has an appropriately rustic feel. To that point, the menu boasts delicious, one-of-a-kind menu items such as Rabbit-Rattlesnake Sausage, Elk Loin, and Wild Boar Ribs.
All told, Lonesome Dove features 23 different animals on its menu. Since its grand-opening in June of 2015 the restaurant has made considerable waves in Austin for its seamless blend of traditional country fare and forward thinking culinary experimentation. One of their most consistently popular dishes is the Roasted Garlic Stuffed Beef Tenderloin, seared to perfection and served atop Western Plaid Hash and complimented with fresh Grilled Asparagus.
The cocktail menu at Lonesome Dove is no less inspired by a synthesis between old and new. There’s the Classic Old Fashioned, which combines Basil Hayden’s, Angostura Bitters, an orange slice, and a Luxardo cherry. Another drink sure to please is their signature Jalapeño Cucumber Margarita, a spicy take on the classic margarita. If cocktails aren’t your thing, you will likely be pleased by their $2 Lone Star Happy Hour or a selection from their dedicated Wine Room.
The Happy Hour at Lonesome Dove runs daily from 3:30 pm - 6:30 pm, featuring $2 Lone Star Tallboys, $2 off signature cocktails, $3.50 local craft beers, $5 glasses of wine, and half-price starters including their appetizing Wild Boar Ribs, Corn-Fried Catfish, and Rabbit-Rattlesnake Sausage. Also, their Reverse Happy Hour from 10:00 pm - 12:00 am means you can stop by for a nightcap after catching a show downtown and enjoy small bites from the menu.
If you're in the mood for an exceptional lunch, the staff at Lonesome Dove will take good care of you. In addition to their signature starters, the lunch menu (11:30 am - 2:30 pm) offers items such as the Buffalo Burger, a Shaved Tenderloin Sandwich, Crispy Chicken Sandwich, the Shaved Brussells salad, Lonesome Dove Meatloaf, Idaho Rainbow Trout, Hand Cut Steaks and more. See the lunch menu here.
Hands down, Lonesome Dove is one of Austin's best new restaurants. We give it our highest recommendation as Do512's Restaurant of The Week! The restaurant is open for dinner from 4:30 pm – midnight and lunch 11:30 am – 2:30pm, Monday through Saturday, and closed on Sundays. For more information or to make reservations, visit lonesomedoveaustin.com.
TAKE A TOUR OF THE LONESOME DOVE MENU WITH OUR PICTORIAL:Roasted Garlic Stuffed Beef Tenderloin
Perfect Pulled Pork, from Tim Love
Nothing says "cowboy cooking" like a pulled pork sandwich - and nobody does it better than Tim Love.
Love, the "master of meat" and of fine cowboy fare, showed "Early Show" viewers how to make great pulled pork and other delicious dishes.
Love, executive chef and owner of the Lonesome Dove Western Bistro and the Love Shack, both in Fort Worth, Texas, also shared recipes for Chili Cheese Grits, Potato and Spinach Gratin and Stuffed Bacon Wrapped Dates.
1 gallon water
1/2 cup salt
2 tablespoons crushed red pepper
1 ten pound pork shoulder (Boston butt)
game rub (recipe below)
2 cans coke
Mix water, salt, and crushed red pepper to make brine for the pork. Brine pork in refrigerator for 6 hours. Preheat oven to 215 degrees. Remove pork from brine and pat dry. Season pork with rub heavily. Place pork in roasting pan and pour coke in bottom of pan. Cover with foil shiny side out and place in oven Roast in oven for 11 hours. Remove and serve.
1/2 cup kosher salt
1/2 cup freshly ground pepper
1/2 cup pure chile powder, such as guajillo
4 tablespoons ground cumin
4 tablespoons fresh thyme leaves
4 tablespoons fresh rosemary
Mix all of the ingredients in a jar and store in the refrigerator for up to 6 months.
1 cup grits
3 cups chicken stock
1/4 cup cream
1 anaheim chile, pureed
1 cup shredded smoked cheddar
2 large eggs
Salt and pepper to taste
Heat cream, and chicken stock in pot. Add hatch green chile, salt, and pepper. Add grits at end and cook until creamy and smooth. Then add cheese and then eggs and stir in until fully blended (approx. 5 minutes) .
Potato and Spinach Gratin
8 baking potatoes thinly sliced
1 pound spinach
2 cups grated Asiago Cheese
1 quart heavy whipping cream
6 tablespoons salt
2 tablespoons cracked black pepper
10 garlic cloves, shaved thin
Sauté spinach in butter until wilted. Place potatoes in rows in casserole dish until bottom of dish is covered completely. Sprinkle cheese, cream, salt and pepper. Make thin layers. Spread spinach evenly until covered. Repeat layering five more times. Cover top, layer with cheese and place garlic evenly over top. Cover with foil. Bake in 375 degree oven for 1 hour. Uncover then cook 20 minutes more until top has browned.
Stuffed Bacon Wrapped Dates
5 fresh dates, washed and split
10 slices of Applewood smoked bacon
1 cup blue cheese crumbles
10 whole almonds, smoked and salted
10 unflavored toothpicks, soaked in water
Oil as needed
Place sliced bacon on sheet pans lined with non-stick paper. Place in 350 degree oven for 10 minutes. Bacon should not be cooked thoroughly. Cool.
Place 1 tablespoon of blue cheese inside of date on split side. Place 1 almond on top of blue cheese. Wrap with bacon and skewer the date with the toothpick to secure the bacon. In a warm sauté pan, place oil and dates. Cook on all sides until bacon is completely cooked. Do not remove toothpick.
Place in a 350 degree oven and cook for 2 to 3 minutes. Serve immediately.
Support the independent voice of Dallas and help keep the future of Dallas Observer free.
An emotional Tim Love struggled to talk to news teams this morning about an early morning blaze at his Fort Worth restaurant, Lonesome Dove Western Bistro. NBC 5's Deborah Ferguson informed Love of the fire early this morning.
Opened in 2000, Lonesome Dove is Love's signature spot that serves cowboy fare with an upscale flare, marrying straight-from-the-ranch proteins with affluent culinary touches. See seared duck breast with sweet corn milk, fowl sausage and pickled nectarines. Or quail with charred tomato-okra succotash.
Love also owns the White Elephant Saloon in the stockyards, as well the upscale burger spot, The Love Shack, and the eclectic barbecue venue on the banks of the Trinity River, The Woodshed Smokehouse. Most recently he opened Queenie's Steakhouse in Denton.
Fire crews on the scene told NBC 5 that the fire started near the kitchen and that heavy smoke damaged much of the interior of the restaurant.
Love ensures a strong comeback:
Thanks for the outpouring of support. @lonesomedovefw caught fire early this morning. Everyone is safe. We will reopen stronger!
&mdash Tim Love (@cheftimlove) August 20, 2013
Keep the Dallas Observer Free. Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.
Cooking With Tim Love — Special Live Virtual Event Puts One of America’s Top Chefs in Your Kitchen
Live With Love is a virtual cooking experience like no other. After all, Tim Love is not just a chef. He's a personality.
Learn to mix two special cocktails with Woodford Reserve Boubon.
The special cooking and grilling demonstration will feature chef Tim Love.
Chef Tim Love sits on a bridge in the Houston's Levy Park.
C hef Tim Love is known as much for his fun-loving personality as he is for his signature urban western food. Love is equal parts serial restauranteur and showman.
In a typical year, the jet-setting, celebrity chef would be hopping from his many local and national television appearances to some of the most spectacular food and wine festivals around the country ― leading hundreds in raucous cooking and grilling demonstrations. Unfortunately, that’s not been possible this year.
But just because most large gatherings have been postponed until next year doesn’t mean Tim Love can’t bring the party right to your kitchen. With that in mind, Woodford Reserve Bourbon and PaperCity are putting on a signature Tim Love cooking experience like no other.
In fact, Love is coming straight to you for a hands-on grilling demonstration. This interactive Live With Love virtual cooking and tasting event will take place on September 30 beginning at 6 pm.
During this fully interactive, virtual in-home cooking class, you get the opportunity to cook a full meal ― including cocktail recipes featuring Woodford Reserve Bourbon. You’ll be directed every step of the way by Love himself. And participants are encouraged to ask questions at a live Q & A session with the renowned chef following the cooking demonstration.
Learn to mix two special cocktails with Woodford Reserve Boubon.
This special event will give you a chance to roll up your sleeves, pour a glass of wine and sharpen your backyard grilling prowess, following Love’s step-by-step process to achieve grilled meat perfection.
Everyone will be cooking grilled chicken paillard, seasoned with Love’s Signature Badass Rub, along with a fresh arugula salad. The salad will be tossed with grapefruit supremes, dressed with olive oil and lemon juice and topped with Italian Grana Padano cheese. Love will share his cooking and grilling techniques from unboxing your meal kit (which is included in the ticket price and will be sent to your door) to its final plating.
To pair with your restaurant-worthy meal, your special cooking kit will also include everything you need to make two signature cocktails featuring Woodford Reserve Bourbon.
You’ll learn how to mix your own Gold Rush cocktail, as well as a Pecan Old Fashioned, with all the ingredients and garnishes. While many of Love’s cooking demonstrations include a shot of tequila, he thinks Woodford Reserve is another stellar sip to enjoy while cooking.
The exclusive cooking experience includes a cooking kit, with all the fresh ingredients needed for the virtual experience. Kits will be delivered to your doorstep via FedEx on the day of the event, and a link will be sent to all ticket holders prior to the event, via the email provided at checkout.
The cooking kit includes pre-portioned and labeled ingredients to make cooking the meal during the demonstration a stress-free, fun experience. The kits also come with a full cooking ingredients list, including what tools you will need. Love will walk guests through the entire recipe during the live demonstration and will send along full recipes and instructions, so you can repeat it and delight your friends and family post event.
The demonstration will also be recorded — with a link sent to ticket holders immediately after Love finishes. This allows those who cannot attend live on September 30 to still get the full experience. You can follow along at your own pace, something that’s not possible during a traditional in-person cooking demonstration.
A True Food Guru
Love certainly brings a resume that few other chefs can match. His acclaimed restaurants include Lonesome Dove Western Bistros in Fort Worth, Austin and Knoxville (Tennessee), Woodshed Smokehouses in both Fort Worth and Houston, and a host of LoveShack Burger spots, among others. This is your chance to invite him into your own home for a private cooking class.
The live Q & A session and live cooking demonstration will take place on Zoom, with Love taking participants through each step of the recipe, while providing his own insider cooking tricks and tips.
This special event will also benefit a worthy charity partner in World Central Kitchen. This non-profit, non-governmental organization is devoted to providing meals in the wake of natural disasters. Founded in 2010 by celebrity chef Jose Andres, the organization was initially launched to prepare much needed food in Haiti following a devastating earthquake. It’s been on the ground, getting nourishing food to those in need ever since.
In the wake of COVID-19, World Central Kitchen has been working across America to safely distribute individually packaged, fresh meals in communities that need support (#ChefsForAmerica). A portion of this virtual event’s proceeds will be donated to World Central Kitchen.
This is a true one of a kind night. Mark your calendar and reserve your special cooking kits ($85 for one or $165 for two) here.