Lanny Lancarte II is the chef-proprietor of Alta Cocina Mexicana restaurant in Fort Worth, said Shirley Harrington in Southern Living, and the great-grandson of Joe T. Garcia. The Joe T. Garcia Mexican restaurant is among the city’s culinary landmarks, and it’s where Lancarte got his start.
When entertaining friends at home, he occasionally likes to grill chops and
steaks, top them with cilantro pesto, and “shake up a few pomegranate margaritas.” For dessert, try berries with tequila cream.
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Recipes of the week
Mixed Grill With Cilantro Pesto
4 (1-1/2-inch-thick) center-cut bone-in pork chops
4 (6-oz) beef tenderloin fillets (about 2 inches thick)
Kosher salt
Pepper
Cilantro pesto
Garnishes: fresh cilantro sprigs, rosemary sprigs, chives
Sprinkle pork chops and beef fillets evenly with desired amount of salt and pepper. Grill chops and fillets, covered, over medium-high heat. Grill chops 8 to 10 minutes on each side or until done. Grill fillets 8 to 10 minutes. Turn fillets over, and cook 5 more minutes or to desired degree of doneness. Remove chops and fillets from grill, and let stand 5 minutes.
Serve with cilantro pesto. Garnish, if desired. Serves 8.
Cilantro Pesto
This pesto has a rougher, drier consistency than traditional ones. For a saucier version, simply add more olive oil.
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
2 tbsp pumpkin seeds, toasted
1/4 tsp salt
1/4 cup olive oil
Pulse cilantro, parsley, garlic, cheese, pumpkin seeds, and salt in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve. Makes about 3/4 cup.
Berries With Tequila Cream
Note: For a smokier flavor, use mezcal, which is similar to tequila, in this
luscious, velvety cream.
8 egg yolks
1/2 cup sugar
1/2 cup tequila or mezcal
1 cup heavy cream
8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
Garnish: fresh mint sprigs
Whisk together egg yolks and sugar in a 2-quart heavy saucepan; whisk in tequila. Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)
Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes). Whip 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended. Arrange assorted berries in 8 serving dishes and top evenly with tequila cream. Garnish, if
desired. Serve immediately. Serves 8.
