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: As the photo above demonstrates… This week we pay one of our periodic visits to what must be the most exotic corner of Far West Texas, the artsy town of Marfa, pop. 1,980. We check out some new dining options there, including one chef-driven place colorfully named Miniature Rooster. In our Grape & Grain segment, we taste and talk about the latest wine project from the wonderful Zuccardi family of Argentina’s Mendosa Valley.
SUNDAY: We haven’t checked in with chef Michael Kramer in a while; but typical of him, the guy’s been busy. He has recently opened Felix 55 in Rice Village, where the offerings lean toward Italian cuisine but are by no means limited to or by it. In our Grape & Grain segment, we head out to the Texas Renaissance Festival in Plantersville for our first-ever tasting of the ancient alcoholic beverage called mead. Also known as: Honey, I’m home!
AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
This week we pay one of our periodic visits to what must be the most exotic corner of Far West Texas, the artsy town of Marfa, pop. 1980. We check out some new dining options there, including one chef-driven place colorfully named Miniature Rooster. In our Grape & Grain segment, we taste and talk about the latest wine project from the wonderful Zuccardi family of Argentina’s Mendosa Valley.
This Week’s Delicious Mischief Recipe
SPINACH SALAD WITH GORGONZOLA AND TOASTED PECANS
This past week we paid a visit to our good friends in Fredericksburg, Case Fischer and Mark Wieser – yes, the two flavor-crazed guys behind Fischer & Wieser Specialty Foods. And we came back with a recipe using one of their great products we never thought of before.
1-1/2 cups medium chopped pecans
8 cups tightly packed baby spinach leaves, washed and patted dry
12 ounces Gorgonzola cheese, crumbled into small bits
1/2 to 2/3 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Vinaigrette
Arrange the chopped pecans on a baking sheet. Place in preheated 350° oven and toast until aromatic, about 7-10 minutes. Take care not to overcook; they will taste bitter. Set aside to cool. Arrange the spinach leaves on four salad plates. Scatter a portion of the cheese and pecans over the spinach. Top with the Roasted Raspberry Chipotle Vinaigrette and serve. Serves 4-6.
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