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A Taste of Kansas City – and France!

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: One of the best unsung dining destinations in America has got to be Kansas City, famous above and beyond for its barbecue and the handful of family dynasties that prepare it, but also for surprising variations on fine dining. We taste it all with you at our side, and interview the people who make it happen. 

SUNDAY: When it comes to cuisine, whether you think you love French cuisine or not, French cooking techniques have a lot to do with almost everything any chef puts on your plate. We sit down with executive chef Jacques Lolliot of the Omni Galleria in Houston (yes, he would be French) and chat about the hotel’s current promotion, A Taste of France. And as always, we taste a series of intriguing wines on our Grape and Grain segment. 

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

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

One of the best unsung dining destinations in America has got to be Kansas City, famous above and beyond for its barbecue and the handful of family dynasties that prepare it, but also for surprising variations on fine dining. We taste it all with you at our side, and interview the people who make it happen. 

This Week’s Delicious Mischief Recipe

LEFTOVER TURKEY CHILI 

1 1/2 teaspoons olive oil

1 onion, chopped

1 pound finely chopped cooked turkey

2 cups water

1 (28 ounce) can canned crushed tomatoes

1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed

1 tablespoon garlic, minced

2 tablespoons chili powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper 

Heat the oil in a large pot over medium heat. Stir in onion and cook until tender. Add the turkey and stir briefly. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Serves 8.

 

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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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