July 25 Show: Gulf Coast Food, Cru Wines

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We step out of the kitchen this week – just long enough to talk with two principals behind a new magazine about the food, drink, history and culture of Texas and the rest of the Gulf Coast. The magazine is called – Sugar and Rice. And in our Grape & Grain segment, we taste and talk about the artisan-style California wines of Cru with winemaker Ken Post.

http://media.talkradio1370am.com/a/107705011/delicious-mischief-podcast-7-25-15.htm?

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

Grilled Shrimp BLT

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At this time of year, more and more people head to Round Top TX for a variety of reasons – but one of those reason is to eat at the café run by Bud Royer and his family. Once there and seated, another reason is to order this Shrimp BLT, one of the café’s longtime signature dishes.

1 stick butter

1 pound (16-20) shrimp, peeled and deveined

1/8 teaspoon garlic powder

1/8 teaspoon lemon pepper

9 slices thick-cut bacon

Smokin’ Mesquite Mustard

1 red onion, peeled and sliced in rings

1 tomato, sliced

3 pieces green leaf lettuce

3 sourdough hoagie rolls, preferably Shelia Partin’s jalapeno

Melt the butter in a cast-iron skillet over medium-high heat and add the shrimp. Season with garlic powder and lemon pepper. When just pink and cook through, drain on paper towels. Cook the bacon in the skillet until crispy, then drain on paper towels. Spread both sides of the roll with the mustard, then lay out onion, tomato and lettuce on the bottom half. Add the shrimp and top with the other half of roll. Slice the sandwich into 2 halves, pinning each with a toothpick. Makes 3 sandwiches.

 

July 18 Show: San Antonio’s Culinaria Festival

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We’re in San Antonio this week, covering the recent wine and food extravaganza called Culinaria. Along the way,  we enjoy some enlightening conversations with talented chefs and one of the city’s most esteemed mixologists.

http://media.talkradio1370am.com/a/107509495/delicious-mischief-podcast-7-18-15.htm?

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

Island Lobster Feast

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We’re working away on a new Fischer & Wieser cookbook that’s due out in Spring 2016. All the recipes use the Fredericksburg company’s iconic (and much imitated) roasted raspberry-chipotle sauce. Here’s our latest recipe effort, and it’s proving quite the hit.

Glaze:

½ stick butter

½ cup roasted raspberry chipotle sauce

Juice of 1 large orange

Juice of 2 large limes

1-2 teaspoons Jamaican jerk paste, such as Walker’s Wood

1 teaspoon dehydrated onion

1 teaspoon chopped fresh parsley

1 teaspoon lemon pepper

Skewers:

1 ½ pound lobster cut in 1-inch chunks

1 zucchini, cut in 1-inch chunks

1 yellow squash, cut in 1-inch chunks

1 red bell pepper, cut in 1-inch chunks

¼ cup extra-virgin olive oil

Lemon pepper

Prepared yellow rice

Black beans and corn

Lime slices for garnish

Soak bamboo skewers in water at least 30 minutes. Preheat a grill to medium-high. To make the glaze, melt the butter in a saucepan with The Sauce, then stir in the citrus juices and jerk paste. Season the liquid with the onion, parsley and lemon pepper.  Make skewers by alternating lobster with the vegetables, then dousing with olive oil. Season with lemon pepper. Lay a sheet of aluminum foil across the grill and cook the skewers with the lid closed until virtually done, about 8 minutes. In the last 2 minutes of that, brush generously with the glaze. Close lid in between brushings. Transfer the skewers from the foil to directly to the grill, letting the ingredients sizzle and caramelize, still brushing with more glaze. Serve the skewers hot with yellow rice and a mixture of black beans and corn. Garnish with lime slices. Serves 6-8.

 

July 11 Show: New LK in ATX, Villa Trasqua

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This week we pay a flavorful visit with two chefs at the new Liberty Kitchen in downtown Austin, the popular restaurant’s first adventure outside of Houston. And needless to say, opening in Austin is synonymous with leaving everybody’s comfort zone behind. In our Grape & Grain segment, we taste and talk about the lovely Italian wines Villa Trasqua is making in the legendary Chianti region of Tuscany.

http://media.talkradio1370am.com/a/107347848/delicious-mischief-podcast-7-12-15.htm?

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

July 4 Show: The Ranch, Michael David

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It’s big, it’s loud, it’s full of energy – a lot like Texas. That’s why the guys behind one restaurant in Irving (with a surprisingly sophisticated wine list) call their place The Ranch. We settle in for a lively tasting with one of the owners and the executive chef. And in our Grape & Grain segment, we enjoy several full glasses with winemaker Jeff Farthing of Michael David in Lodi, California.

http://media.talkradio1370am.com/a/107190267/delicious-mischief-7-4-15.htm?

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

Spiced-Up Stroganoff

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If the Russian czars had grown up along the Gulf Coast, they might well have demanded (on pain of death, no doubt) that this fellow named Stroganoff pour more flavor into his namesake dish. Happily for those of us who live here today, it isn’t very hard to do.

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 ½ pounds round steak, cut into strips

Salt and black pepper

1 teaspoon lemon pepper

1 teaspoon garlic powder

½ teaspoon crushed red pepper

10-12 ounces fresh mushrooms, sliced

1 shallot, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 cup beef broth

¾ cup tomato salsa

½ cup dry red wine

1 ½ cups sour cream

1 tablespoon chopped parsley

Cooked egg noodles

In a large pan, melt the butter with the olive oil, then stirfy the beef strips. Season as you to with salt and pepper, lemon pepper and garlic powder. Pour the beef and most of its liquid into a bowl and add the mushrooms to the remaining liquid in the pan. Splash in a little of the red wine and saute until mushrooms soften; pour them into the bowl with the beef. Saute the chopped shallot, carrot and celery the pan just until caramelized, then return the beef and mushrooms.  Add the broth, salsa and red wine. Once the liquid is heated through, stir in the sour cream to thicken. Stir in the parsley. Serve hot over egg noodles, garnishing with additional parsley and, if desired, crushed red pepper. Serves 6-8.

June 27 Show: Mama Fu’s, Mumm Napa

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In Austin, there’s a fresh, fun brand of Asian food making the rounds – and as lovers of such tastes ourselves, we couldn’t wait to give it a try. The place is called Mama Fu’s, and we sit down for a radio tasting with the chef who’s had a lot to do with spiffing up the recipes. In our Grape & Grain segment, we go looking for bubbles in California. Then again, the fact that we’re tasting and talking with the winemaker from a winery called Mumm Napa should be enough to convince us we’re on the right track.

http://media.talkradio1370am.com/a/106953019/delicious-mischief-podcast-6-27-15.htm?

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

June 20 Preview: Marie LeNotre, Alpha Estate

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Marie LeNotre, who has helped her husband Alain build the LeNotre Culinary Institute to train chefs, cooks and other restaurant employees, has a new book out that talks candidly about her life’s search for meaning as well as for excellent cuisine. She joins us to talk about her journey. In our Grape and Grain segment, we taste and talk about the lovely wines of Alpha Estate.

SAN ANTONIO Wednesdays 8-9 p.m., News Talk 930 KLUP

AUSTIN Saturdays 10-11 a.m., Talk 1370

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

DALLAS Saturdays 7-8 p.m., 570 KLIF 

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Our 25th Year of Eating, Drinking and Telling You About It!

Seafood Acqua Pazza

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I first heard of “crazy water” from chef Andrea Apuzzo in New Orleans. For years, it was my favorite dish in his restaurant, Andrea’s, and we even featured the recipe in the cookbook we wrote together, “My Home Is Your Home.” But I never tried to make it at MY home until now. Turns out, it’s a not-difficult and totally delicious thing to do with fresh Gulf fish and shrimp. Here’s my variation on the Andrea’s original. It really packs a flavor punch. 

3 tablespoons chopped fresh Italian parsley

3 tablespoons chopped fresh oregano

3 tablespoons dehydrated chopped onion

2 teaspoons minced garlic

1 teaspoon crushed red pepper

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon Creole seasoning

1 cup plus 3 tablespoons extra-virgin olive oil

6 (6-ounce) snapper or other mild- white-fleshed fish fillets

2 pounds medium shrimp, peeled and deveined

2 Roma tomatoes, chopped

¾ cup dry white wine

¾ cup seafood or vegetable stock

8 cups cooked angel hair pasta, warm

In a bowl, mix the parsley, oregano, dehydrated onion, garlic, red pepper, lemon pepper, salt, Italian seasoning and Creole seasoning with the 1 cup olive oil. Stir to incorporate and let sit at least 30 minutes. When ready to cook, spread the herb mixture over the fish fillets and the shrimp; and let sit about 10 minutes. In a separate pan, combine the tomatoes, wine and stock and bring to a quick boil. Remove from heat. Heat the 3 tablespoons oil in a large saute pan. Saute the fish on both sides, turning carefully, about 4 minutes. Add the shrimp, cooking just until pink, 4 minutes more. Pour in the tomato mixture and stir to heat through. Divide the pasta over 6 shallow bowls and top each mound with a fish fillet. Spoon shrimp and sauce over the fish and pasta, filling the bottom of the bowl with “crazy water.” Serves 6.