A Texas Bounty Wine Dinner to Remember Explore the Delicious Menu and Recipes!
- Chef Gary W Irvin II
- Jun 26
- 5 min read
Imagine an evening steeped in the rich flavors of Texas, where laughter and stories flow as freely as the wine. The Texas Bounty wine dinner was a memorable culinary adventure that highlighted local ingredients and celebrated the unique taste of the Lone Star State. With a carefully planned menu and wine pairings, each dish enhanced the sensory experience of the evening. This blog post shares the delightful recipes and suggests wine pairings that will elevate your next dinner gathering. Get ready to impress your guests or indulge in some well-deserved culinary creativity!
🍑 Starter – Texas Peach & Burrata Salad
The dinner began with a vibrant Texas Peach & Burrata Salad, a true taste of summer. Juicy, sun-kissed Texas peaches were paired with creamy burrata cheese, toasted pecans, and fragrant basil. A drizzle of balsamic glaze completed this beautiful dish, offering a refreshing start that perfectly prepared the guests for what lay ahead.
Wine Pairing Suggestion:
To complement the sweetness of the peaches and the creaminess of the burrata, we chose a crisp Viognier, a varietal famous for its fruity and floral notes. A cold glass of this wine, which can have an alcohol content averaging 12-14%, enhances the garden-fresh flavors and balances the richness of the cheese.
Recipe: Texas Peach & Burrata Salad
Ingredients:
4 ripe Texas peaches, sliced
8 oz fresh burrata cheese
1 cup toasted pecans
1/4 cup fresh basil leaves, torn
1/4 cup balsamic glaze
Salt and pepper to taste
Instructions:
Arrange the sliced peaches on a serving platter.
Tear the burrata into pieces and scatter it over the peaches.
Sprinkle over the toasted pecans and fresh basil.
Drizzle with balsamic glaze, and season with salt and pepper to taste.
Serve immediately for a fresh and vibrant starter!
🌽 Soup – Smoked Corn & Jalapeño Chowder
Next, we served the comforting Smoked Corn & Jalapeño Chowder. This creamy soup was bursting with sweet summer corn, savory bacon, and just the right amount of heat from diced jalapeños. Each spoonful offered warmth that reminded guests of cozy evenings at home, striking a chord with familiar flavors and ingredients.
Wine Pairing Suggestion:
A bright Chenin Blanc perfectly matched the soup's warmth. Its high acidity, paired with notes of citrus and honey, cut through the richness of the chowder and provided a refreshing balance that confident diners appreciated.
Recipe: Smoked Corn & Jalapeño Chowder
Ingredients:
4 cups fresh corn kernels (about 6 ears of corn)
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
2 jalapeños, seeded and diced
4 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a large pot, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
Sauté the onion, garlic, and jalapeños in the remaining bacon grease until softened.
Add the corn kernels and broth, bringing the mixture to a simmer. Cook for about 10 minutes.
Stir in the heavy cream, and blend the soup until smooth. Season with salt and pepper.
Top with crispy bacon and fresh cilantro before serving.
🥩 Main – Mesquite-Grilled Texas Filet Mignon
The highlight of the evening was the Mesquite-Grilled Texas Filet Mignon, a dish that showcased Texas's grilling prowess. Each steak, cooked to juicy perfection, was paired with roasted garlic mashed potatoes and grilled asparagus. A touch of smoked poblano butter added a velvety richness, enhancing the steak with a lovely smoky flavor.
Wine Pairing Suggestion:
For the main course, we paired a bold Texas Tempranillo. Known for its deep berry flavors and earthy notes, this wine accentuated the steak's richness and beautifully complemented the smokiness of the poblano butter, rounding off a memorable meal.
Recipe: Mesquite-Grilled Texas Filet Mignon
Ingredients:
4 filet mignon steaks (6 oz each)
Salt and pepper to taste
4 tbsp smoked poblano butter (recipe follows)
Roasted garlic mashed potatoes (to serve)
Grilled asparagus (to serve)
Instructions:
Preheat your grill to high heat.
Generously season the steaks with salt and pepper on both sides.
Grill the steaks for 4 to 5 minutes on each side, or until your desired doneness is reached.
Remove from the grill and let rest for a few minutes.
Top each steak with a dollop of smoked poblano butter before serving.
Smoked Poblano Butter Recipe
Ingredients:
1/2 cup unsalted butter, softened
1 smoked poblano pepper, diced
Salt to taste
Instructions:
In a bowl, mix the softened butter and diced smoked poblano.
Season with salt to taste.
Refrigerate until ready to use.
🧀 Cheese Course – Texas Goat Cheese & Spicy Fig Jam
To smoothly transition from savory to sweet, we introduced a cheese course featuring local Texas goat cheese and a house-made spicy fig jam. The creaminess of the goat cheese paired perfectly with the sweet yet spicy jam, making each bite a delightful experience that captured the essence of Texas culinary traditions.
Wine Pairing Suggestion:
A smooth Grenache accompanied this course beautifully. Its berry flavors and subtle spice notes resonated with the sweetness of the fig jam, ensuring a satisfying complement to the cheese.
Recipe: Texas Goat Cheese & Spicy Fig Jam
Ingredients:
8 oz local Texas goat cheese
1/2 cup spicy fig jam (store-bought or homemade)
1/4 cup candied pecans for garnish
Instructions:
Place the goat cheese on a serving plate.
Spoon the spicy fig jam generously over the cheese.
Top with candied pecans for added texture.
Serve with crackers or crusty bread for a delightful shareable course.
🥧 Dessert – Texas Pecan Pie with Vanilla Bean Ice Cream & Warm Dr Pepper Caramel Sauce
As the grand finale, we served an indulgent Texas Pecan Pie, enhanced with vanilla bean ice cream and a drizzle of warm Dr Pepper caramel sauce. This classic dessert didn’t just satisfy sweet cravings; it evoked feelings of warmth and nostalgia, showcasing the rich flavors that are synonymous with Texas.
Wine Pairing Suggestion:
A luscious Tawny Port was the perfect match for this rich pie. Its caramel and nutty notes harmonized with the sweetness of the pecan pie, elevating each bite to a new level of enjoyment.
Recipe: Texas Pecan Pie with Vanilla Bean Ice Cream & Warm Dr Pepper Caramel Sauce
For the Pecan Pie:
Ingredients:
1 pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup brown sugar
4 large eggs
1/4 cup melted butter
1 tsp vanilla extract
1.5 cups pecan halves
Instructions:
Preheat your oven to 350°F (175°C).
Whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla extract until well combined.
Fold in the pecan halves.
Pour the filling into the prepared pie crust.
Bake for 45 to 50 minutes until set. Cool before serving.
For the Dr Pepper Caramel Sauce:
Ingredients:
1 cup sugar
1/4 cup water
1/2 cup Dr Pepper
1/2 cup heavy cream
Instructions:
In a saucepan, combine sugar and water, heating over medium heat until dissolved.
Increase the heat and cook until it turns a golden color. Carefully add Dr Pepper.
Stir in heavy cream and simmer until combined and sauce thickens.
Drizzle warm over pie when serving.
A Feast to Remember
The Texas Bounty wine dinner was not just a meal; it was a celebration that honored the best of local ingredients and flavors. Each dish provided a narrative of taste and tradition, celebrating Texas's rich agricultural bounty. From the lively starter to the indulgent dessert, every course was thoughtfully paired with wines that enhanced the overall dining experience.
Whether you're passionate about food or eager to host an unforgettable dinner party, these recipes and pairing suggestions can guide you in creating your own Texas-inspired feast. The essence of Texas cuisine lies in its simplicity and richness—these amazing dishes, along with the right wines, will allow you to savor the full experience of the Lone Star State right at your table.
Embrace the flavors, gather your loved ones, and enjoy the bounty that Texas has to offer!
What a blast, see ya'll next Tuesday for Taste of America.