Stephan Pyles, a fifth-generation Texan and a pioneer of new American cuisine, has created 14 restaurants over the past 22 years. A founding father of Southwestern cuisine, he was the first Texan inducted into The James Beard Foundation’s “Who’s Who of Food and Beverage in America.” Bon Appetit has credited him with “almost single-handedly changing the cooking scene in Texas.” The New York Times has called Pyles “an absolute genius in the kitchen,” while Texas Monthly Magazine named Pyles one of the “20 most impressive, intriguing and influential Texans for 1998.”
Pyles’ impressive roster of awards, earned during a career that to date has spanned more than two decades, includes AAA Five Diamond Award; Nation’s Restaurant News’ Fine Dining Hall of Fame Award; Restaurants and Institutions’ Ivy Award and the American Academy of Achievement Award. He was the inaugural recipient of The James Beard Foundation’s award for Best Chef in America-Southwest in 1991 and has been given the Outstanding Restaurateur of the Year award by both the Minnesota Restaurant Association and the Texas Restaurant Association.
The author of several cookbooks including The New Texas Cuisine, (Doubleday); Tamales, (McMillan); Southwestern Vegetarian, (Clarkson-Potter, a division of Random House); and New Tastes from Texas, (companion to his Emmy-award-winning nationally syndicated PBS television series by the same name); Pyles has cooked for dignitaries and celebrities from HRH Queen Elizabeth II and Mikhail Gorbachev to Mick Jagger and Sharon Stone. He has appeared around the world as guest celebrity chef and was one of five chefs worldwide invited to prepare dinner for Jimmy Carter’s 70th birthday. And now, as a member of American Airlines Chefs’ Conclave, Pyles has a hand in developing American’s in-flight offerings. Read on for a sampling Pyles’ recipes you may experience as a passenger in American Airlines’ first -or business-class cabin.
Citrus marinated grilled scallops with cucumber salad Serves 4
For the scallops:
16 10-15 count whole scallops, abductor muscle removed
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh garlic, chopped
Pinch kosher salt
Pinch ground black pepper
1/4 cup olive oil
2 teaspoons fresh lemon juice
Cut the scallops into quarters and set aside. In a small pot add all remaining ingredients. Bring pot to a boil. Remove it from the heat. Pour the liquid over the scallops and chill for 2 hours.
For the marinade:
3 tablespoons vegetable oil
3/4 cup orange juice
3/4 cup lime juice
1 teaspoon kosher salt
1/3 cup diced red onions
1 tablespoon minced garlic
3 tablespoons chopped cilantro
Mix all items together and let marinate overnight. The next day remove the scallops from the marinade. Grill them until they are medium rare, about 2-3 minutes on each side, making sure that the grill is very hot. Remove the scallops from the grill and set aside.
For the cucumber salad:
1/4 cup vegetable oil
1 1/8 cup white wine vinegar
2 tablespoons granulated sugar
1 English cucumber, skin on
Use a Japanese mandolin to julienne the cucumber. Mix the vinegar and the sugar in a bowl. Let the sugar completely dissolve in the vinegar before whisking in the oil. Fold in the cucumber and let marinate for 30 minutes.
PRESENTATION: Drain excess marinade off the cucumber salad and place 1/4 cup of salad in the center of the plate. Drain excess liquid from the scallops and place 1/8 cup scallops on top of the cucumber salad. Garnish with diced red and yellow peppers sprinkled around the plate.
Braised lamb shank with ale tomato sauce Serves 4
For the lamb shank:
4 8-ounce bone-in lamb shanks
1/4 cup vegetable oil
1/2 cup diced yellow onions
1 teaspoon fresh garlic, chopped
1 teaspoon fresh thyme, c hopped
Pinch kosher salt
Pinch black ground pepper
2 cups beef consomme
1 cup red wine
1/2 cup water
1/2 cup canned diced tomatoes
On a stovetop, heat a large, heavy, oven-safe pot with a lid on medium-high heat. Heat up the oil in the pot until it is almost smoking. Add the lamb shank to the pot and brown on all sides. Once the shanks are browned on all sides, remove from the pot. Drain the excess oil from the pot and place back on the heat. Add the onions to the pot and saute until golden brown. Add the garlic, thyme, salt, pepper and tomatoes. Cook for 2-3 minutes. Then deglaze pot with the red wine. Reduce the red wine until it is almost gone. Add the water and beef consomme to the pot. Stir to mix. Once mixed, return the lamb shanks to the pot. Bring to a boil and place the lid on the pot. Place the pot into a 325-degree oven and bake for 1-1 1/2 hours or until the meat starts to fall off the bone. Remove the pot from the oven. Remove the shanks from the liquid and set aside. Reserve the liquid for the sauce.
For the ale tomato sauce:
1 12-ounce bottle dark ale
1 cup braising liquid, strained
1 cup canned diced tomatoes
1 teaspoon garlic, minced
1 teaspoon green onions, diced
1/4 cup diced yellow onions
1 tablespoon parsley, chopped
1 tablespoon unsalted butter
Kosher salt, to taste
Black pepper, to taste
Melt the butter in a large skillet on medium-high heat. Add onions and cook until golden brown. Add garlic and olives to onions and cook for 2 minutes. Deglaze the skillet with the beer and reduce by half. Add the strained braising liquid and reduce by half again. Add the tomatoes and bring to a boil. Add parsley and adjust salt and pepper to taste. Remove from heat and reserve for service.
PRESENTATION: Place one lamb shank in the center of the plate and ladle 1/4 cup ale tomato sauce over the lamb. Serve with your favorite seasonal starch and vegetable.
American Airlines Mobile ID creates a more seamless, touchless travel experience for American Airlines customers with TSA PreCheck. Recently started at Dallas Fort Worth International Airport, AAdvantage members with PreCheck can use Mobile ID at selected checkpoints to verify their identity. AA plans to deploy the technology at Miami (MIA), Phoenix (PHX), Washington, D.C. (DCA) and more later this year.
Much of the global business travel industry has already made sustainable business travel a priority with a focus on reducing emissions and their environmental footprint. But the industry, as well as external stakeholders, such as policymakers, recognize more needs to be done.
First opened in 1742 by George William Wilton, a seller of oysters, shrimp and cockles near Haymarket in London, Wiltons continued drawing diners with its delicious food for more than two centuries. This summer, Wiltons celebrates its 280th birthday and its place as one of London’s most beloved fine-dining establishments with a unique dining experience.
Resting on the edge of Reykjavik’s Old Harbour next to the soaring, sparkling glass edifice of Harpa concert hall and conference center, the brand-new Reykjavik EDITION brings a new level of swish lodging to Iceland’s capital city. Steps from Laugavegur — the city’s main shopping street — and an easy walk to a wide selection of museums, restaurants and cafés, the newly opened hotel delivers high on luxury and service in a location ideal for becoming fully engaged in the energy of this spirited capital city.
There’s no better time to plan the vacation you’ve been missing. Step aboard with your better half, your friends or the whole family and reconnect, reunite and rejoice with 25 percent off cruise fares for all guests. We’ll also help everyone get there with 25 percent off airfare from 20 major gateways across the country or $100 savings per person on flights from all other gateways when you book your air travel using Flights by Celebrity.*
Recently, more than 345 million people globally watched OMNIYAT light up the sky for the launch of AVA at Palm Jumeirah, Dorchester Collection, Dubai thanks to more than 500 drones. Now, OMNIYAT will once again illuminate the sky with one light to signify the groundbreaking of AVA at Palm Jumeirah Dorchester Collection, Dubai.
Through Aug. 31, guests who stay at Château du Sureau for four nights receive the fifth night free. The extra day allows for more time to enjoy the outdoors and embark on nature-themed adventures such as rock climbing in Sierra National Forest with South Yosemite Mountain guides and renting a boat to explore Bass Lake.
Global business travel is making its way back, even as the pandemic and other world events continue to challenge its return. In a recent poll from the Global Business Travel Association, more than four in five respondents (86 percent) from across the industry said they feel more optimistic than they did at the beginning of the year. Business travel bookings, the need to travel to do business and employee willingness to travel are all on the rise.
In time for summer, the recently opened Palacio Provincial hotel in Old San Juan, Puerto Rico, launched a new exploration-driven offer. The Sip & Savory Summer offer includes a mixology tour for two adults, a sweet or savory welcome amenity and a hotel-branded gift.