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.
Save money on future trips to Thailand with the Tourist Authority of Thailand’s Buy Now, Stay Later offer. A multiphase reopening of Thailand’s borders to foreign tourists is scheduled to begin Aug. 1, and will begin in geographically secluded provinces. The Buy Now, Stay Later offer allows travelers to buy hotel bonds that increase in value over time. Travelers can connect with included hotels to buy bonds in $100 increments; bonds purchased today for $100 will be worth $150 following a 60-day-plus maturation period. Learn more.
oneworld is an alliance of 13 world-leading airlines committed to providing the highest level of service and connecting you to more than 1,100 destinations around the world.
STAPLES Center in Los Angeles joins a growing list of facilities to achieve GBAC STAR facility accreditation from the Global Biorisk Advisory Council. Dubbed the gold standard of prepared facilities, GBAC STAR provides third-party validation that organizations undertake thorough cleaning, disinfection and infection prevention. Other facilities with the accreditation include Hard Rock Stadium in Miami; Orange County Convention Center in Orlando; and Overland Park Convention Center in Overland Park, Kansas.
Feeling safe and comfortable every day, even while traveling, should be a basic human right. For many, traveling through airport security can feel invasive, especially for members of LGBTQ+ and Transgender communities. For an added level of security and privacy, Transgender travelers can use these helpful resources to know their rights, protect themselves and travel with confidence.
United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.
IMAGINE SETTING SAIL IN AN EXOTIC, far-flung destination, just you and your family or group of friends aboard a private yacht. The sun warms the deck, a soft breeze dances off the water, and an über-attentive crew caters to your every whim while the personal chef whips up the finest of the local cuisine with all of your culinary preferences top of mind. All the while, the captain navigates the yacht into secluded coves; to pristine, seemingly undiscovered beaches; or even to the hottest spots along the coast for a night out on the town.
Looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own adventure of a lifetime. Volvo allows you to custom order your new automobile tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.
Life House, a new boutique hospitality brand, plans to open a new property in Nantucket next month. Life House, Nantucket follows similar hotels in Miami, Denver, Brooklyn and Chattanooga. The hotel, set within the historic Century House, is taking reservations for bookings beginning in August.