Tony's Corner
Born deep in the geographical heart of Texas, Y.O. Steakhouse's Chef/Proprietor, Tony Street prides himself with learning the restaurant ropes from Gene Street, a Texas restaurant legend who also happens to be his uncle. Before Tony was even a teenager, he was cooking chicken fried steaks at his uncle’s Black-Eyed Pea Restaurant, a famous Texas Eatery. From that moment on, his passion and love for traditional Texas cuisine and the restaurant industry just kept growing. Read Tony's bio...
The Latest
Exotic Wild Game Matched with Elegant Dallas Meeting Rooms
Wild game cuisine is an enticing alternative when looking for a dietary change of pace. With wild game there are multiple varieties, flavors and textures to explore! Just to name a few choices there is bison, antelope, venison, wild boar, buffalo, lamb, quail, and the list goes on and on. With options... Read more
My love for Texas Cooking
My love for Texas Cooking I credit growing up in the geographical heart of Texas in Brownwood for my passion in Texas cooking. When I was a young boy my favorite part of the day was when my mom cooked dinner and I sat on the kitchen cabinet and watched. If I was lucky I would get to help my... Read more
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YO Black Eyed Pea Sirloin Soup
YO Black Eyed Pea Sirloin Soup Ingredients 1 gallon Chicken Stock 2 cups Black eyed Peas, soaked and rinsed 1 cup diced onions 3 tbsp Garlic, chopped 3 tbsp Cumin, ground 1 each Bay Leaf ½ bunch Cilantro, chopped 2 Tomatoes, Chopped with juice 12 oz. Tomato Juice 1 ½ tbsp Black Pepper 3tbsp... Read more
Perfect Time of Year for Cooking Wild Game
Espresso Crusted Venison with Port Wine Chocolate Reduction This is the perfect time of year to enjoy Venison or any other wild game such as Elk, Venison, Caribou, Buffalo, or Antelope. This recipe would also be great on your favorite cut of beef. Espresso/Coffee Dry Rub Ingredients Coffee... Read more
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