July 11 Show: New LK in ATX, Villa Trasqua

July 10, 2015 by Leave a Comment

LKATX-LobsterApp (510x339)

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!

Filed Under: Radio Shows

July 4 Show: The Ranch, Michael David

July 7, 2015 by Leave a Comment

ranch (510x467)

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!

Filed Under: Radio Shows

Spiced-Up Stroganoff

July 7, 2015 by Leave a Comment

spiced-up stroganoff (501x496)

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.

Filed Under: Recipes

June 27 Show: Mama Fu’s, Mumm Napa

June 27, 2015 by Leave a Comment

mama fus

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!

Filed Under: Radio Shows

June 20 Preview: Marie LeNotre, Alpha Estate

June 18, 2015 by Leave a Comment

marie (510x292)

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!

Filed Under: Radio Shows

Seafood Acqua Pazza

June 11, 2015 by Leave a Comment

acqua pazza (510x410)

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.

 

Filed Under: Recipes

June 6 Podcast: Four Seasons, Via Real

June 5, 2015 by Leave a Comment

james tidwell (510x429)

We are in Irving this week. It’s a fascinating subset of the Dallas-Fort Worth area known as the Metroplex and home to the sophisticated Las Colinas real estate development. We certainly head there first, for a classy wine and food pairing lesson from acclaimed sommelier James Tidwell and the chefs he works with every day at the Four Seasons Resort. And as we would, we taste and talk about an Irving tradition, Via Real, with the charming lady who found herself in the restaurant business decades ago – found herself in more ways than one.

http://media.talkradio1370am.com/a/106200655/delicious-mischief-podcast-6-6-15.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!

Filed Under: Radio Shows

May 30 Show: Travaasa, Rust en Frede

May 29, 2015 by Leave a Comment

We’re just outside Austin this week – in the lake country as much as the hill country, checking out a new food truck fielded by the ever-innovative Travaasa Experiential Resort & Spa. We join the chef inside the truck and learn to cook great things to be served handed through the window. Now THAT’S experiential. In our Grape & Grain segment, we settle in at Spec’s for a lively (and colorfully accented!) taste and talk about South African wines with the winemaker from Rust en Frede.

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!

Filed Under: Radio Shows

May 23 Show: Virginia Willis, Brumont Wine

May 22, 2015 by Leave a Comment

On this week’s Delicious Mischief, we learn to “Lighten Up, Y’all” – that is, enjoy Deep South cuisine without at least some of the traditional calories and fat – with veteran cookbook author Virginia Willis. Virginia is a ton of fun to boot. In our Grape and Grain segment, we taste and talk about the wonderful French wines of Brumont. All that and more on Delicious Mischief.

http://media.talkradio1370am.com/a/105656788/delicious-mischief-podcast-5-23-15.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 All About It!

 

Filed Under: Radio Shows

Soy-Glazed Ahi Tuna

May 20, 2015 by Leave a Comment

DSCF1792 (510x383)

I’ve always loved the elemental flavors of Chinese cooking in America, which I suppose mean those we all learned to love here in (or taken out from) restaurants. Our tastes have gotten a lot more sophisticated over the decades, not to mention branched out to embrace Japanese, Thai, Vietnamese, Korean and other Asian cuisines. But I still adore those elemental flavors. And I can still eat my weight in fried rice.

3 tablespoons soy sauce

1 tablespoon sugar

2 teaspoons sherry

1 teaspoon sesame oil

2 green onions, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 teaspoon lemon pepper, plus additional

½ teaspoon sriracha or crushed red pepper

1 pound ahi tuna steaks

1 tablespoon extra-virgin olive oil

4 cups shrimp or vegetable fried rice

In a bowl, combine the soy sauce with the sugar, sherry and sesame oil, then add the green onions, garlic and fresh ginger. Season with the lemon pepper and sriracha or crushed red pepper. Let sit for about 30 minutes for flavors to meld. Season the tuna steaks with lemon pepper. Heat the oil in a pan or skillet over high heat until it pops. Add the tuna and sear quickly, no more than a minute or two on each side for rare inside. Remove hot pan from heat. Being careful to avoid splatters, pour in the sauce and turn the steaks one more time to coat them thoroughly. Remove tuna to a cutting board and let rest for about 2 minutes, then slice and quickly serve with hot fried rice. Spoon sauce from the pan over the top of the fish. Serves 4.

Filed Under: Recipes
«Previous Page
Next Page»