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.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
Lufthansa is starting an innovative new carbon offset program, Compensaid, which will allow customers to purchase CO2 neutral aviation fuels. The platform allows customers to replace the fossil fuel of their flights with sustainable aviation fuel.
The Luxury Collection again teamed with artist Sofía Sanchez de Beta to unveil an exclusive capsule collection, this time with 54 pieces inspired by the Arabian Desert and Emirati culture. The ready-to-wear line includes an array of separates created with Dubai’s climate in mind, such as lightweight blouses and tunics, flowing jumpsuits, long skirts and dresses.
United Airlines announces a number of new routes.
Google announced last month it added additional features to its price comparison tool. The tool helps users plan trips and compare rates. The new features include one that shows whether the price of a planned flight plus accommodations is low, average or high.
Singapore Airlines launched its non-stop service between Singapore (SIN) and Seattle (SEA), Sept. 3. Seattle is Singapore Airlines’ fourth U.S. destination following Los Angeles (LAX), New York (EWR) and San Francisco (SFO) to receive non-stop service to and from Singapore.
For those without accessibility issues, going to the beach can be simple. There’s nothing to do but pack up your gear, head to the shore and walk out onto the sand. For those who may be inhibited, however, the beach poses more of a challenge.