RSS Feed

San Antonio and Caesar Salad on Radio

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: This week we’re in San Antonio to interview one of our favorite Lone Star Chefs, Andrew Weissman of the contemporary Italian restaurant Il Sogno at the renocated Pearl Brewery complex. And in our Grape & Grain segment, we taste and talk about the wines of Hourglass. 

SUNDAY: For a long time, the story was way our in Fulshear, where an unlikely combination of visionary owner of super-talented chef from Scandinavia were making some amazing food happen. No they’ve brought the show to Houston itself, and it’s called Sorrel. We also check in with some of the folks getting ready for the 27th annual Caesar Salad Competition, coming up at the Four Seasons Hotel on Oct. 21. 

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

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

This week we’re in San Antonio to interview one of our favorite Lone Star Chefs, Andrew Weissman of the contemporary Italian restaurant Il Sogno at the renovated Pearl Brewery complex. And in our Grape & Grain segment, we taste and talk about the wines of Hourglass. 

This Week’s Delicious Mischief Recipe

PEACH RELISH

8 cups chopped fresh peaches (about 12 large peaches)

8 cups chopped ripe tomatoes (about 12 medium tomatoes)

2 cups diced sweet green peppers (2 large peppers)

2 cups ground onions (about 6 onions)

1 jalepeño or serrano pepper

4 cups firmly packed light brown sugar

2 cups cider vinegar

½ tablespoon salt

¼ cup pickling spices 

Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into ½-inch pieces. Remove stem and seed from green peppers, and dice into ¼-inch pieces. Peel onions and grind in food processor, adding the hot pep­per. Tie spices in a cheesecloth bag. Combine with all other ingredients in 10-quart saucepan. Cook, stirring occasionally, about 1½ to 2 hours, until mixture reaches desired thickness. Pack into hot jars, leaving ½ inch of headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath. Makes 6 one-pint jars.

 

Advertisements

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: