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A ‘Fearless’ Look at Texas Dining

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

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

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

SATURDAY: For several years now – years full of digital intrusions into the traditional role of the “restaurant critic” – books printed on actual paper created by the so-called Fearless Critic have struck us as more fair and more helpful than most. We chat with founder Robin Goldstein about the newly published guides to Houston, Austin, Dallas and San Antonio. And in our Grape & Grain segment, we sit down with wine buyer Collin Williams to hear how Spec’s is using social media to expand its education efforts covering wine, spirits and beer.

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

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

For several years now – years full of digital intrusions into the traditional role of the “restaurant critic” – books printed on actual paper created by the so-called Fearless Critic have struck us as more fair and more helpful than most. We chat with founder Robin Goldstein about the newly published guides to Houston, Austin, Dallas and San Antonio. And in our Grape & Grain segment, we sit down with wine buyer Collin Williams to hear how Spec’s is using social media to expand its education efforts covering wine, spirits and beer.

This Week’s Delicious Mischief Recipe

CHILLED CHUNKY GAZPACHO 

5 large roma tomatoes, diced

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 stalk celery, diced

1 cucumber – peeled, seeded, and diced

2 green onions, chopped

2 tablespoons finely chopped sweet onion

1/4 cup chopped fresh parsley

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 lemon, juiced

1 clove garlic, minced

1 (46 fluid ounce) can tomato juice

1 teaspoon curry powder

1 pinch dried tarragon

Freshly ground black pepper to taste

1 dash hot pepper sauce 

In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving.

 

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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