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Hudson's on the Bend is one of Texas' most acclaimed restaurants.
It comes as no surprise that the book from Hudson's chefs
Jeff Blank and Jay More is in the same league of excellence.
If the big, beautiful photographs (some take up a whole page)
of every single recipe weren't enough to thrill me, there
are also photos of the restaurant's signature artwork and
the authors engaging in zany scenarios.
Hudson's is known for cooking up exotic game, so don't be
scared off by some of the ingredients. Remember, you're fearless.
But if eating Grilled Ostrich, Caribou Backstrap or Rattlesnack
Cakes is just too crazy, there are plenty of chicken, fish
and steak alternatives. It is also important to realize that
many of these ingredients can only be found in specialty stores.
There is a resource section to help you with your shopping,
but if it's too costly or time-consuming to order the components
called for, many of the recipes offer alternative ingredients
(e.g., substituting chicken for pheasant).
Most of the recipes I have tried didn't require advance
skills, but a lot of preparation and cleaning time was necessary.
There are numerous ingredients in certain of recipes, many
of which need to be chopped, diced or julienned. I also used
several bowls, utensils and most of my counter space for the
recipes. But the repeated compliments I receive on every dish
made make it all worthwhile. Creating a buzz amongst your
guests, each of them trying to put their finger on the secret
ingredient, is extremely gratifying.
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