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Fogo de Chao, Barossa’s Chateau Tanunda

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: When food lovers are discussing their favorite destinations for dining, the words “Midland, Texas” probably don’t turn up very often. Still, in recent years – considering the importance of Midland and the rest of the Permian Basin to the Lone Star State’s economy, dining there is definitely looking up. We’ll taste and talk about it in some impressive restaurants. For our Grape & Grain segment, we head even farther away than Midland, tasting the wines of Chateau Tanunda from South Australia’s Barossa Valley. 

SUNDAY: Any time of year, one of our favorite dining experiences in Houston is served up (and up and up…) by the gauchos at Fogo de Chao. This is the place that introduced a lot of us to the now-popular all-you-can-eat Brazilian steakhouse concept known as the churrascaria, along with things like the legendary bean dish called feijoada and the cocktail called the caipirinha. We’ll also settle in for our popular Grape & Grain segment, tasting vintages from around the world. 

 

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

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

When food lovers are discussing their favorite destinations for dining, the words “Midland, Texas” probably don’t turn up very often. Still, in recent years – considering the importance of Midland and the rest of the Permian Basin to the Lone Star State’s economy, dining there is definitely looking up. We’ll taste and talk about it in some impressive restaurants. For our Grape & Grain segment, we head even farther away than Midland, tasting the wines of Chateau Tanunda from South Australia’s Barossa Valley. 

This Week’s Delicious Mischief Recipe

BRAZILIAN PORK AND BLACK BEAN FEIJOADA

6 tablespoons extra-virgin olive oil

2 pounds pork shoulder, cut into 2-inch chunks

1 pound dried black beans, rinsed

1 pound smoked sausage, such as kielbasa, cut into 1-inch pieces

One 8-ounce smoked ham hock

1 large onion, chopped

2 dried bay leaves

2 cloves garlic

2 cups long-grain white rice

Salt and pepper

1 cup chopped flat-leaf parsley

Pickled jalapeño slices for serving

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the pork and cook, turning, until browned, about 8 minutes. Add 8 cups water, the beans, sausage, ham hock, 1/2 cup onion, the bay leaves and garlic and bring to a boil. Lower the heat and simmer until the beans are tender, about 2 hours; add water as needed to keep the beans and meat submerged.

During the last 30 minutes of cooking, in a large pot, bring 4 cups water and the rice to a boil. Lower the heat, cover and simmer, undisturbed, until the water is absorbed, about 20 minutes.

During the last 20 minutes of cooking, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the remaining onion and cook, stirring, until browned, about 15 minutes. Transfer 1 1/2 cups of the cooked beans to the onions and mash; stir into the stew and cook for 30 minutes longer. Discard the bay leaves and garlic cloves, season with salt and pepper and sprinkle with parsley. Serve over the rice and top with the pickled jalapeños and orange slices. Serves 10-12.

 

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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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