Category Archives: Austin

 

NOW HEARD IN THREE GREAT TEXAS CITIES!

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

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

Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas. 

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

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

Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas. 

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

ROASTED CAULIFLOWER SOUP

2 heads cauliflower

3 garlic cloves

2 shallots

2 tablespoons olive oil

3 cups chicken broth

1 cup water

1 teaspoon finely chopped fresh thyme leaves

1 bay leaf

2 cups heavy cream 

Preheat oven to 425°F. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through. Serves 6-8.

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

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

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

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

BACON-JALAPENO CORN MAQUE CHOUX 

Tasting the corn dish Del Frisco’s Double Eagle Steak House is serving at this year’s Best Bites competition in Houston so inspired us, we reached into our own South Louisiana bag o’ tricks and came up with our version. 

1/2 pound bacon, chopped

6 ears young sweet corn

2 tablespoons vegetable oil

1 1/2 cups chopped onions

1 cup chopped green bell peppers

1 tablespoon chopped jalapenos, or to taste

Salt

Ground red pepper

2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes

1 cup milk

1/4 cup chopped green onions 

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions, bell peppers and jalepenos. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and ground red pepper. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serves 4.

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

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

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

TEX-MEX SOPAPILLAS 

1 cup all-purpose flour, plus additional if needed
2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable shortening
1/3 cup hot water 

Put flour, baking powder, salt, sugar and shortening in a mixing bowl. Use your fingers or a pastry blender to thoroughly combine and evenly distribute shortening. Add hot water and stir with a fork until mixture forms a dough. If dough is too dry to mold or knead, add a bit more water. If dough seems too wet add 1-2 tablespoons flour. Knead a couple times, then place in a plastic bag and let rise 1 hour in a warm place.

Lightly flour work surface and roll dough in to a rectangle about 1/8 to1/4 inch thick. If the dough seems too elastic to roll easily cover and let rest a few minutes more, then roll again. Fold the dough in half and roll the rectangle again. Cut the dough into 3-by-4 inch rectangles.  Heat at least 5 inches of oil in a 3-quart sauce pan or deep-fryer to 350 to 360. Fry 1 or 2 at a time, spooning hot oil over the top to encourage puffing.  Drain on paper towels. Immediately dust with powdered sugar and serve with honey. Serves 6.

 

 

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

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

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

MOROCCAN CHICKEN COUSCOUS 

3 carrots, cut in segments

2 tablespoons extra-virgin olive oil

3 stalks celery, cut in pieces

1 large onion, roughly chopped

4 boneless chicken breast halves, cut in bite-sized pieces

Salt and pepper, or Creole seasoning

Mediterranean (or in a pinch, Italian) seasoning to taste

4 cups chicken broth

¾ cup chunky tomato salsa

1 can chick peas

Cooked quick or instant cous cous, preferably plain 

Cook the carrots in boiling water (or in microwave) until just softening, then saute in olive oil with the celery and onion until vegetables begin to caramelize. Season with both blends. Remove from pan and cook the chicken pieces until golden brown, seasoning with both blends as you go. Return the vegetables to the pan. Add the both, salsa and chick peas. Reduce hit to simmer and cook for 15-20 minutes, letting flavors blend and deepen. Serve over warmed cooked couscous on dinner plates. Serves 4-6.

 

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media.

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

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

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media. 

Our 22nd Year of Eating, Drinking and Telling You About It!

 

This Week’s Delicious Mischief Recipe

PUB GRUB BACON AND ONION PIE

2 cups mashed potatoes

1 tablespoons vegetable oil

4 – 5 ounces bacon, cut into 1″- 2″ pieces

½ stick butter, divided

2 white onions, finely sliced

¼ teaspoon sugar

5 ounces English or other cheddar cheese, grated

1 medium, red-ripe tomato, thinly sliced

Salt to taste

Freshly ground black pepper

Make your mashed potatoes, or warm them through. Heat and cook the bacon in half the butter and all the oil in a medium-to-large frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon. Add the onions to the grease in the pan. Add seasoning to taste, and the sugar. Fry gently over medium heat until the onions are soft and caramelized. Take care not to burn them! Return the bacon to the pan and stir evenly through the onions. Pour the mixture evenly into a 9-inch pie pan. 

Add the remaining butter and 4 oz. of the cheese to the potatoes. Season with salt & pepper to taste and mix well. Preheat the oven broiler to the highest setting. Spoon the potato-cheese mixture evenly over the onions and bacon, sprinkle evenly with the remaining cheese, top decoratively with the slices of tomato and season the tomatoes with just a touch more salt. Place pie under the broiler until the cheese is melted and the top is nicely browned in spots. Serves 4.

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

To celebrate the New Year, our new weekly Dallas broadcast and our new station and time in Houston, we turn to Texas culinary legend Stephan Pyles. We taste as we talk with Chef Stephan about his career and his latest Dallas creative outlet, Samar, showcasing the foods of Spain, the eastern Mediterranean AND India. In our Grape & Grain segment, we chat with a family member about the wines of Undurraga from Chile. 

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

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

To celebrate the New Year, our new weekly Dallas broadcast and our new station and time in Houston, we turn to Texas culinary legend Stephan Pyles. We taste and talk with Chef Stephan about his career and his latest Dallas creative outlet, Samar, showcasing the foods of Spain, the eastern Mediterranean AND India. In our Grape & Grain segment, we chat with a family member about the wines of Undurraga from Chile. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

To celebrate the New Year, our new weekly Dallas broadcast and our new station and time in Houston, we turn to Texas culinary legend Stephan Pyles. We taste and talk with Chef Stephan about his career and his latest Dallas creative outlet, Samar, showcasing the foods of Spain, the eastern Mediterranean AND India. In our Grape & Grain segment, we chat with a family member about the wines of Undurraga from Chile. 

Our 21st Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

OLD WORLD CHICKEN POT PIE 

3 whole (6 half) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes

1 1/2 sticks unsalted butter

2 cups yellow onions, chopped

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves 

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Coarse ground salt and cracked black pepper 

Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. 

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. 

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. 

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Makes 4 pot pies.