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Abilene Surprises and Indian Flavors

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: Abilene, the one in Texas not the one in Kansas, is not someplace most of us get to go to dinner very often. Yet the feeling of the city is very much the Old West, with a side order of modern Texas. In all four of our segments, we check in from the restaurants of Abilene – whether what we’re tasting is chicken fried steak or filet mignon. 

SUNDAY: For quite a few years now, Houston has loved Bombay Brasserie in Rice Village – an Indian restaurant often praised for having the best lunch buffet in town. Still, none of that has kept the owner from trying his hand at something a bit more upscale at Narin’s Bombay Brasserie (as featured in the photo above), and he’ll be with us to explain how and why. In our Grape & Grain segment, we taste and talk about the wines of Ampelos. 

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

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

Abilene, the one in Texas not the one in Kansas, is not someplace most of us get to go to dinner very often. Yet the feeling of the city is very much the Old West, with a side order of modern Texas. In all four of our segments, we check in from the restaurants of Abilene – whether what we’re tasting is chicken fried steak or filet mignon. 

This Week’s Delicious Mischief Recipe

MOM’S SPINACH & ARTICHOKE DIP 

1 stick butter
1/2 onion finely chopped
1 package frozen spinach, thawed
1 (8-ounce) package cream cheese
1 (8-ounce) package sour cream
3/4 cup shredded asiago cheese
1 jar marinated artichokes, chopped
Red pepper flakes to taste
2 cups bread crumbs
1 cup Mom’s Artichoke & Asiago Pasta Sauce
8 ounces shredded Monterey Jack cheese 

Sauté the onions in butter, adding cream cheese, sour cream,  shredded asiago cheese, marinated artichokes, red pepper flakes, bread crumbs, and Mom’s Artichoke and Asiago Pasta Sauce, while mixing and blending well after each addition. Remove from heat and put in crocks or microwave dish.  Top with Monterey Jack cheese and melt. Serve hot with chips or bread.  Serves 12-16 as appetizer.

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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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