Stream the series, September 29th
Mark your calendars and get ready to follow the tastiest competition Texas has ever seen. You voted, sending Johnny and Danielle to the Ultimate Showdown. Sit tight and get ready to follow their recipes pan-in-hand when all three episodes release later this month.
The Ultimate Beef Loving Texan Countdown
This one’s for all the marbling
Recipes from your finalists
Danielle Dubois
Houston, TX
Danielle, the HangryHoustonian, grew up in Louisiana but fell in love with Texas beef. She loves hardy, rich flavors, and you don’t want to deny her that extra cajun kick. Her family raised her to see food as something you prepare with love, always offering a plate to those around. Outside of the kitchen, Danielle has been to Honduras eight times doing mission work, caring for those in need.
Cajun Beef Gumbo
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil or bacon grease
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup okra, sliced (fresh or frozen)
- 1 Tbsp. Cajun seasoning (adjust to taste)
- 1/2 tsp. dried thyme
- 1 bay leaf
- Salt and pepper to taste
Optional Ingredients
- Cooked white rice for serving
- Chopped green onions and fresh parsley for garnish
Johnny Stewart
Lytle, TX
Johnny is ready to teach you a thing or two about Texas beef. He’s a professor of the culinary arts at St. Phillips College and is a born and bred Texan. His cooking philosophy can be described as ‘Texican’ with a down-home emphasis. Cooking with his dad and uncles on river banks and deer camps inspired Johnny to pursue a life in food. He loves to catch his food before he eats it, so watch out.
BBQ Ranch Beef Tenderloin Poppers
Ingredients
- 2 (5 oz) Prime Tenderloin steaks
- 8 oz cream cheese, softened
- 8 medium jalapeños
- 16 slices bacon
Optional ingredients
- BBQ seasoning, to taste
Beef Recipes from Beef Loving Cooks
Jade Huang
Austin, TX
Jade is the foodie founder that loves to showcase the intersection of Asian cuisine and Texas culture. She comes from a family of restauranteurs and fostered a love of both cooking and eating over years of helping out in the kitchen from a young age. And she’s not going to let a trek get in the way of that perfect bite, having driven over six hours just to eat at a special restaurant. Food is her love language.
Black Pepper Beef Stir-Fry
Ingredients
For the Marinade
- 12 oz. Ribeye Steak
- 1 tsp. rice wine
- 1 tsp. light soy sauce
- 1 tsp. sesame oil
- 1 tsp. salt, divided
- 1 tsp. beef bouillon
For the Stir-Fry
- 2 Tbsp. unsalted butter
- ½ green pepper, rough chopped
- ½ red bell pepper, rough chopped
- 2 cloves garlic, minced
- 1 tsp. black pepper
- 1 tsp. salt
- 1 green onion stalk, sliced
- 2 cups rice, steamed
Victoria Andrews
Houston, TX
Victoria is a food queen from Houston with hickory smoke running through her veins. Her ‘Third Coast Fusion’ is an approach that is true to the Third Ward while integrating contemporary flavors. Growing up in H-Town, she would watch her grandmother cook in the kitchen, and the inspiration went from there. And, you might remember her from Biggest Loser season nine!
Brisket Bombs
Ingredients
For the Brisket
- 1 lb. Brisket, cut into chunks
- Salt, to taste
- Pepper, to taste
- 2 Tbsp. granulated garlic
- 2 Tbsp. onion powder
- 2 Tbsp. granulated beef bouillon
- 5 Tbsp. grapeseed oil, divided
- ½ cup BBQ Sauce
- 1 Tbsp. brown sugar
- ½ stick butter
- 2 Tbsp. garlic, minced
- ½ Tbsp. parsley
For the crab filling
- 1 lb. crabmeat (fresh mixed meat recommended)
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. mayonnaise
- 1 Tbsp. Creole mustard
- 3 Tbsp. softened cream cheese
- 1 tsp. seafood seasoning
- 1 Tbsp. Creole seasoning
- 2 tsp. lemon juice
- 2 tsp. lemon zest
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- Garlic powder, to taste
Optional Ingredients
- 1/2 Jalapeno, finely chopped (optional)
- Sriracha aioli
- Green onions, sliced
- Red pepper flakes
Maria Lopez
El Paso, TX
Maria is a food blogger and nutritionist from El Paso with a passion for crafting healthy versions of celebrated recipes. She keeps things easy, colorful, and spicy – all while adding that personal touch along the way. Her passion for cooking started by watching her dad rock out on the grill for years and years of family BBQs. She believes that good food has the power to create memories and heal our bodies.
Carne Asada Guacamole Cheese Burrito
Ingredients
For Carne Asada
- 1 lb. sirloin steaks
- ¼ cup coconut sauce
- 1/4 cup lime juice
- 1 tsp garlic powder
- 1 tsp. chili powder
- Salt and pepper to taste
For Guacamole
- 2 ripe avocados
- ¼ cup red onion, diced
- 1/4 cup chopped cilantro
- 1 small jalapeño, seeds removed and finely minced
- 1 tablespoon lime juice
- Salt and pepper to taste
For Burrito
- 4 burrito size tortillas
- 1 cup cheese, shredded (cheddar, Monterey Jack, or a blend)
Optional Ingredients
- Fresh cilantro leaves
- Limes, wedged
Jimmy Ho
Kyle, TX
Jimmy is a BBQ Blogger exploring the meatiest parts of the Lone Star State. He moved to Texas from Ohio when he was 14 and fell in love with our food culture. He’s a big believer in smoked beef but also fires up the grill from time to time. His Vietnamese and Chinese heritage inspires him to incorporate Asian flavors into his cooking, resulting in a unique flavor profile to his dishes.
Smoked Beef Rib Vermicelli Bowl
Ingredients
- 1 rack Beef Ribs, split
- 8 oz. vermicelli rice noodles
- 1 cup lettuce, shredded
- 1 cucumber, thinly sliced
- 1 carrot, julienne-cut
- ¼ cup, cilantro, chopped
- 1 lime, juiced
For Marinade
- ½ cup soy sauce, low sodium
- 2 Tbsp. brown sugar
- 2 cloves garlic, minced
- 1 tsp. ground black pepper
- 1 Tbsp. sesame oil
For the Dressing
- ¾ cup water
- ¼ cup fish sauce
- ¼ cup white sugar
- 1 clove garlic, minced
- ½ lime, juiced
- Sambal, to taste
For the green onion mix/topper
- 3 Tbsp. vegetable oil
- 8 stalkgreen onions, sliced
- Pinch of salt
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