Tony’s Corner

From the Chef

Tony's Corner

YO Ranch Chef Proprietor

Chef Tony

Born deep in the geographical heart of Texas, Y.O. Ranch 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.

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The Latest

The Science Behind Our Famous Tomahawk Steak

Jun 08, 2023

Welcome to the world of culinary marvels, where artistry and science converge to create unforgettable dining experiences. Today, we delve into the realm of the Tomahawk Steak, a true masterpiece on ...

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Embracing Texas Ranch Traditions

May 25, 2023

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The Etiquette of Reservations in Fine Dining

May 08, 2023

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Texas Heritage and History at Y.O. Ranch Steakhouse

Apr 19, 2023

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Tony's Recipes

  • Antelope Carpaccio

    8 oz. frozen antelope loin 4 oz. Arugula Salad (recipe follows) 8 Focaccia toast sticks (recipe follows) 3 tbsp shaved parmesan 2 oz. extra virgin olive oil Cracked pepper Procedure On a slicer take the antelope and slice very thin and place on plates and set aside to thaw (5-7 min) Mix the fresh arugula..

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  • Chicken Fried Lobster with Lemon Caper Butter Cream

    Four 8 oz. lobster tails (cold water preferably) Canola oil (enough for a pan or small fryer) Dry Breading 3 cups rice flour (may be substituted for all purpose flour) ¼ cup corn starch 1 tsp salt 1tsp pepper 1tsp onion powder 1tsp garlic powder ½ tsp powder ginger Wet Breading 3 cup buttermilk 1..

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  • Wild Mushroom Bread Pudding

    Ingredients: 6 tablespoons unsalted butter 6 cups thin sliced yellow onions 4 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 6 cups wild and exotic mushrooms 2 tablespoon chopped garlic 10 eggs 4 cups heavy cream 1/2 teaspoon Tabasco sauce 2 teaspoon Worcestershire sauce 8 cups bread croutons 1 cup grated Parmigiano..

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  • YO Pecan Pie

    Ingredients: 10 ½ brown sugar 2 ½ oz. butter 1 cups Light corn syrup 1½ cups Dark corn syrup 7 eggs 1/3 oz. vanilla 1/3 oz. Jack Daniels 2 cups pecans 1 ½ cups of chocolate chips 2 pie shells Procedure: Prepare the pie shells buy crimping the sides decoratively and spreading ½ cup of..

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  • YO Chili

    Ingredients: 1 lbs. chili meat ¼ cups taco seasoning 1/3 cups chili powder 1 ¼ cup crushed tomatoes 2 ¼ cups water 3 tbsp chopped cilantro 2 tsp chopped jalapenos 1 medium chopped onion Procedure: Brown the meat, onions, jalapenos, and cilantro. Add tomatoes, seasoning, water, and heat until it starts to bubble. Thicken with..

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  • PIMENTO CHEESE FRITTERS

    Ingredients 1 cup ANCHO CHILI CACIOTTA 1 cup Shredded Cheddar (Cheddar and Jack blend may be used) 1 cup Deep Ellum Chihuahua ½  cup Mayonnaise 1 Tsp Red Wine Vinegar ½ cup Roasted Red Peppers, dry and minced ½ Tsp Onion Powder ½ Tsp Garlic Powder 2 to 3 dashed Tabasco Sauce Fresh Black Pepper..

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Follow Dallas Chef  Tony Street, travels to Dijon, France to cook a Texas-themed feast for 300 Gala attendees at an event honoring Charles Rivkin, the U.S. Ambassador to France

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