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

Add Some Flair to Your Thanksgiving Dinner at Y.O. Ranch Steakhouse

Nov 14, 2022

Ah, the holidays are when families come together around a dinner table to enjoy a home-cooked meal and the company of loved ones near and far. While most Hallmark commercials would have the final ...

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What’s the Difference Between the Front and Back of the House?

What’s the Difference Between the Front and Back of the House?

Jul 29, 2022

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Get Out of the Office on your Lunch Break

Jul 20, 2022

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Top Reasons to Plan Your Next Lunch at a Dallas Steakhouse

Mar 31, 2022

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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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