Chef Raul Orduna was born in Wisconsin and moved to Fort Worth when he was just 9 years old. The now 22-year-old chef never left. The scratch-seasonal chef had his first experience working in a restaurant at a small mom and pop Italian place. He moved on to the Fort Worth Club, and eventually worked under Kevin Martinez at Tokyo Cafe as a sushi chef before accepting a head chef position at Neighbors House.
"I love the sense of family with the team and even our regulars," says Orduna of the dine-in grocery with a wine and beer bar. "I get insight that relates to new generations of foodies."Owners Kyle and Ashlee Cowan are chefs in their own right, opening the doors of their new dining concept in 2019 to rave reviews. The relaxed but elevated environment of Neighbor's House is reflected in the menu and Chef Orduna shares two mouthwatering recipes sure to spice up any sleepy dinner time routine.
Chicken Fried Quail with Country Gravy Ancho Glaze, serves two.
4 semi boneless quail
3 cups of flour
2 cups of butter milk
6 cups of vegetable oil for frying
1 cup of butter
3 cups of whole milk
Salt and Black Pepper to taste
1 cup of honey
4 tablespoons of ancho powder
1 tablespoon of Dijon mustard
Honey Glaze: Heat honey and mix in the Dijon and ancho powder set aside.
Country Gravy: In a saucepan melt the butter, then whisk in 1 cup of flour to make a roux, cook for 3 to 5 minutes to form a thick paste the consistency of cake frosting. Continue whisking as you slowly add the milk until thickened, season with salt and pepper.
In a heavy bottom pot, heat your oil to 325 degrees.
Dredge your quail in flour, then in the butter milk, and then back in the flour. Place the quail in the hot oil and fry until and internal temp is 165 degrees.
To plate, set a pool of gravy on the plate placing two quail in the gravy and drizzle the honey glaze over top.
Seabass with a Prickly Pear Aguachile, serves two.
12 oz of small, diced seabass
5 red prickly pears
Juice from 5 limes
1 toasted chile de arbol
1 toasted guajillo chili
Salt and pepper to taste
Garnish
lime segments
dragon fruit
lime zest
tortilla chips
Using a sharp knife peel the skin off the prickly pears and place the flesh of the fruit in a blender along with lime juice, chilis and salt and pepper blend on high until smooth. Set aside.
Place the fish in a bowl, add salt, pepper, and a squeeze of lime juice. Let it sit for 5 minutes.
To finish, place your fish in your plate of choice and arrange the garnish on top of the fish, then spoon the sauce around the fish.
