Folks who have visited Cibolo Moon in the JW Marriott know they have a healthy array of mouthwatering side dishes to choose from, including Brazos Valley Mac and Cheese and fries topped with smoked salt and pepper. Then there’s the jar of house and local pickled vegetables that executive chef Ryan Littman has created. Bursting with flavor, this assortment of crispy, crunchy pickles is perfect alongside a slab of bison meatloaf or the bacon cheddar cheeseburger.

Mixed Pickled Vegetables

1/2 pound cauliflower, cut into small buds
1/4 pound cipollini onions
1/2 pound carrots, cut into thick slices
1/8 pound garlic cloves, whole
1/3 pound green beans, cut into bite-sized pieces
1/8 cup salt
Crushed ice
2 cups vinegar
1/4 teaspoon turmeric
1 1/2 teaspoons mustard seed
3/4 cup sugar
1/2 teaspoon red pepper flakes

Mix cauliflower, onions, carrots, garlic and green beans with salt and cover with crushed ice. Place in the cooler for 3-4 hours. Drain the vegetables and rinse. Bring the vinegar, turmeric, mustard seed, sugar and red pepper flakes to a boil. Add the vegetables and remove from heat, pouring in to shallow pans and allow to cool.

Source: Ryan Littman/Cibolo Moon at JW Marriott

Cibolo Moon at JW Marriott
23808 Resort Parkway off TPC Parkway
210-403-3434

Creating an antipasto paste can be as simple or as complex as you want. In Italy, the dish is served before the meal and often consists of cured meats, cheeses, anchovies and more. In today’s Italian restaurants, such as Il Sogno or Ristorante Grissini, antipasto options also include grilled vegetables, marinated olives, roasted peppers, caponata and other vegetable dishes.

In the above platter, perfect for vegetarians or as a vegetable complement to a cheese tray, grilled asparagus, roasted yellow tomatoes, oven-dried roma tomatoes with garlic, and slivers of roasted peppers are fanned around marinated olives mixed with a few strips of roasted red bell pepper.

The secret to creating the plate is grilling one type of vegetable at a time because the cooking time for each is different. For the asparagus and the honey gold tomatoes, use a grill tray or basket, so nothing will slip into the fire.

For the asparagus, trim the ends off each spear, then coat all in oil and season with salt, pepper and a little lemon juice. Place over a low heat and monitor closely because the spears will cook quickly.

The honey gold tomatoes need to caramelize until the sugars inside are even more intense and the skins begin to shrivel slightly.

For the oven-dried tomatoes, cut the romas in half and scoop out the seeds. Place on a baking sheet sprayed with a little olive oil. Salt each half and top with minced garlic. Place in a 250-degree oven and let cook slowly until they are dry yet soft.

Char multi-colored peppers on the grill. Place in paper bags and sweat until the skin can be removed easily. Then slice into strips and layer like flower petals onto your plate.

The olives are a mixture of various olives marinated for several hours in a touch of orange juice and olive oil with a little rosemary to season it. Add a few garlic cloves, unless you use garlic-stuffed olives, and strips of roasted pepper. Heat, if desired.

Serve the whole tray, with the possible exception of the olives, at room temperature. These foods are soft and silky, so use the appropriate tongs or forks for serving.

For more tips on grilling vegetables, click here.

These are not like any deviled eggs I’ve ever had, and I’ve had them twice now, they are so good.

Here’s the backstory from chef Jacques Pépin, who included them in his memoir, “The Apprentice”: “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our ‘meat’ dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad.

“Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized ‘eggs Jeannette.’ To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”

Les Oeufs Jeannette (Eggs Jeannette)

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped fresh parsley
2 to 3 tablespoons whole milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons peanut or vegetable oil

Dressing:
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon water
Dash of salt
Dash of freshly ground black pepper

Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off water and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.

Heat the peanut oil in a nonstick skillet, and place the eggs stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, drain and arrange, stuffed side up, on a platter.

For the dressing: Mix egg stuffing, olive oil, mustard, water, salt and pepper in a small bowl with a whisk or a spoon until well combined.

Coat the warm eggs with the dressing, and serve lukewarm.

Makes 4 servings.

From “The Apprentice” by Jacques Pépin

“Treat yourself once in a while to homemade mayonnaise prepared in a food processor. This simple version is delicious and light – and it takes about 5 minutes to whip up. It will keep about a week, but mine usually vanishes before that,” Judith Jones writes in “The Pleasures of Cooking for One.”

Mayonnaise

1 large egg
½ teaspoon Dijon mustard
Juice of ½ lemon
Salt, to taste
About ¾ cup light extra-virgin olive oil

Spin the egg, mustard, a few drops of lemon juice, and a small pinch of salt in the food processor long enough to blend well. With the machine going, pour the olive oil in, a few drops at a time to begin, then in a steady stream. When the mayonnaise has thickened and you have used up almost all of the oil, taste and adjust: You will need several drops more lemon juice and a little more salt, and perhaps, if the sauce doesn’t seem thick enough, a little more olive oil blended in. That’s it.

Variations: If you don’t have a food processor and want to make the mayonnaise by hand, use just the egg yolk instead of the whole egg. Drop the yolk in a small shallow bowl and beat constantly with a fork in one hand as you slowly add the olive oil, in droplets at first, then in a steady stream, until thickened.

To make a simple version of a Pistou Sauce that’s particularly good with bouillabaisse or swirled into a vegetable soup, or added to a green sauce, smash, remove the peel from, and chop fine 2 fat garlic cloves. Sprinkle a large pinch of salt on top, and mash with the flat of your knife until you have a paste. Stir that in about ½ cup of your mayonnaise. Mix in the about a quarter of a large red bell pepper, roasted, peel removed, and cut into small dice (or use a roasted pepper from a jar), and season with a large pinch of sweet paprika and a small pinch (at least that’s all I like) of hot pepper flakes. Taste and adjust the seasonings to your liking.

From “The Pleasures of Cooking for One” by Judith Jones

This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).

A Middle Eastern favorite that has taken on global appeal in the last 20 years, hummus is a perfect party dip that you can shape to your own tastes. Add roasted red pepper, pumpkin, edamame, canned chipotles, avocado or onion to the mix. For garnishes, try black olives,  pomegranate seeds, cilantro or basil leaves, or a dry, crumbly cheese like cotija.

“The Hurt Locker” Hummus

3 cups (about 1 1/2 pounds) dried garbanzo beans, picked over, soaked overnight in cold water and drained, or 6 cups canned garbanzo beans, drained, reserving the liquid
3/4 cup extra-virgin olive oil, divided use
8 large garlic cloves, peeled
1 tablespoon salt, or more, to taste
1/2 cup tahini (see note)
Crushed red pepper, to taste (optional)
1/2 cup fresh lemon juice
Freshly ground black pepper to taste
Toasted pine nuts, for garnish
Chopped mint leaves, for garnish
Sumac, for garnish

Place the garbanzos in a pot of lightly salted water to cover by several inches. Bring to a boil over high heat. The beans will begin to foam within 5 to 10 minutes. Remove the foam with a skimmer and continue to cook, partially covered, until the beans are tender, 1 to 3 hours. Add boiling water to keep the garbanzos covered until they are soft. When done, remove 1 1/2 cups cooking water, then drain the rest. Return the beans to the cooking pot and, when cool enough to touch, remove the skins.

Process the garbanzos, 1/2 cup olive oil and 1 cup of the drained cooking water in a food processor until creamy.

Pound the garlic with 1 tablespoon salt until it is a creamy mush.

In a small bowl, mix the tahini, red pepper, if using, and lemon  juice. If it is too thick, add water (not more lemon juice). Stir the tahini mixture into the garlic and salt. Stire this into the garbanzo mixture, adjust the salt, season with pepper. Check the consistency. If it is too thick, add some of the remaining cooking water until it is smooth.

Spoon hummus into a serving dish. Warm the remaining olive oil. Make a spiral or fan-shaped swirl in the hummus and fill with the warm olive oil. Garnish with toasted pine nuts around the edges and a sprinkling of chopped mint on top. Sprinkle sumac over the top of the whole. Serve with warm pita bread or pita chips.

Note: Tahini, a sesame seed paste, is available at many supermarkets, specialty grocers such as Central Market or Whole Foods, or at Middle Eastern markets.

Makes 6 servings.

Adapted from “Little Foods of the Mediterranean” by Clifford W. Wright

The muffuletta, a round submarine sandwich with olive salad on it, is a New Orleans creation dating back to the early 1900s. “This chunky, salty, almost spicy dip does credit to its inspiration,” writes Sally Sampson in “Party Dips!”  It can also be made a day ahead.

New Orleans-style Muffuletta Dip

1/2 cup pitted Spanish green olives, drained
1/2 cup pitted brine-cured black olives (such as Kalamata), drained
1/4 cup coarsely chopped red onion
1 garlic clove, peeled
2 to 4 tablespoons chopped fresh basil or parsley leaves, to taste
1/2 teaspoon dried Greek oregano
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce, or more to taste
1/2 cup mayonnaise

Place the olives, onion, garlic and basil in a food processor and pulse until chopped. Transfer to a small mixing bowl and stir in the oregano, lemon juice, mustard, Tabasco and mayonnaise until well combined. Cover and refrigerate at least 1 hour and up to overnight to let the flavors develop.

Upon removing from refrigerator, mix well, transfer to a serving bowl and serve immediately.

Serve with pita chips or thin slices of toast.

From “Party Dips!” by Sally Sampson

This rub is from celebrity chef Tyler Florence. I adapted it somewhat by adding dried thyme and sage to the fresh, as I had little fresh sage on hand. Also it’s hard to know what he means by a “bunch” of sage or thyme. I think that by a “bunch” he means the amount you get in a fresh herb packet in the produce section.

Pork Loin Seasoning Rub

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
1 teaspoon dried ground thyme
1 teaspoon rubbed dry sage
2 fat cloves garlic, mashed and minced
1/2 – 3/4  cup olive oil
Salt, to taste
Pepper, to taste

In a mortar and pestle or electric mini-chopped, combine all of the ingredients. If doing this by hand, grind the garlic up with herbs, salt and pepper and olive oil.  Rub this mixture on the outside of the pork loin and up toward the ribs before putting the roast in the oven.

Makes enough rub for one 8-10-pound roast.

From Tyler Florence

Dan Lewis of the Plaza Club developed this version of macaroni and cheese while working at Ironstone Vineyards. You can make it in individual dishes or in a family-style casserole dish. This variation combines three cheeses and a few herbs in a way that makes “this every day dish really stand out,” he says in the “Discover Ironstone Vineyards” cookbook. “Any type of pasta can be used, so here is your opportunity to use that guitar-shaped pasta that seemed like a good idea when you bought it three years ago!”

Ironstone Macaroni and Cheese

2 cups whipping cream, divided use
1 tablespoon cornstarch
1/4 cup finely diced pancetta or applewood-smoked bacon
2 tablespoons butter
1 tablespoon chopped garlic
1 teaspoon chopped shallot
1/2 teaspoon oregano
1 cup crumbled blue cheese or roquefort
1/4 cup crumbled goat cheese
8 ounces pasta, cooked
1 tablespoon minced chives
1 cup breadcrumbs
1 teaspoon minced parsley
2 tablespoons freshly grated Romano cheese
Salt, to taste
Pepper, to taste
8 oregano sprigs

Whisk 1/4 cup of the cream with the cornstarch and set aside. Sauté the pancetta in the butter over medium heat for 2 minutes. Add the garlic, shallot and oregano and cook for 1 minute. Add the blue cheese, goat cheese and the remaining whipping cream and bring to a boil. Add the cornstarch mixture to the pan and stir for 5 minutes, or until the sauce thickens. Remove from the heat and stir in the cooked pasta and chives.

Preheat the oven to 350 degrees. Place the pasta in 8 individual baking dishes. Combine the breadcrumbs, parsley, Romano cheese, salt and pepper, and sprinkle over the pasta. Bake for 20 minutes, or until browned. (This can also be made family-style by putting it in one large casserole dish and baking for 30 to 40 minutes.) Top each serving with an oregano sprig and serve immediately.

Wine suggestion: Light and fruit or semisweet white wine

Makes 8 servings.

From “Discover Ironstone Vineyards” by Dan Lewis

Caramelized Brussels sprouts with a touch of garlic and balsamic vinegar are a healthy side dish to balance your Thanksgiving table.  They can be served warm or room temperature and can be gently reheated if necessary.

Roasted Brussels Sprouts With Garlic

1 pound Brussels sprouts
1/4 cup extra virgin olive oil
6 cloves garlic, peeled and finely chopped
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 teaspoons balsamic vinegar

Preheat the oven to 450 degrees.  Prepare the Brussels sprouts by rinsing them, trimming off the stem edge, and slicing into 1/4 pieces.  Warm the oil in a large oven-proof skillet at medium-high heat.  Once it shimmers, add the Brussels sprouts and cook for two minutes.  Stir the sprouts and add garlic, red pepper flakes, salt and pepper.  Continue to cook for about 7 minutes, stirring occasionally.  Once the sprouts have begun to brown, transfer the skillet to the oven.  Roast the sprouts for approximately 5 minutes and stir.  Continue to roast for another 5 minutes or until the sprouts are caramelized.  Remove from the oven and transfer the contents to a serving bowl.  Drizzle the balsamic vinegar on the sprouts and toss.  Adjust seasoning if necessary.

Serves 4 people.

From Kristina Mistry