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New Triniti on Radio in Houston, Dallas and Austin

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

One of the most buzzed-about restaurants in memory, Triniti has opened its doors (and its kitchen) in Houston. While there may be “too many chefs” (to quote the old saying), the oh-so-contemporary “broth” they produce is making lots of diners happy. We check in with chef-owner Ryan Hildebrand and his gang. In our Grape & Grain segment, we taste and talk about the tequila of Casa Dragones with maestra tequilera Bertha Gonzales Nieves. 

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

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

One of the most buzzed-about restaurants in memory, Triniti has opened its doors (and its kitchen) in Houston. While there may be “too many chefs” (to quote the old saying), the oh-so-contemporary “broth” they produce is making lots of diners happy. We check in with chef-owner Ryan Hildebrand and his gang. In our Grape & Grain segment, we taste and talk about the tequila of Casa Dragones with maestra tequilera Bertha Gonzales Nieves. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

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

One of the most buzzed-about restaurants in memory, Triniti has opened its doors (and its kitchen) in Houston. While there may be “too many chefs” (to quote the old saying), the oh-so-contemporary “broth” they produce is making lots of diners happy. We check in with chef-owner Ryan Hildebrand and his gang. In our Grape & Grain segment, we taste and talk about the tequila of Casa Dragones with maestra tequilera Bertha Gonzales Nieves. 

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

TEQUILA-MANGO SHORTRIBS 

6 pounds pork shortribs

1 large fresh ripe mango

2 tablespoons chipotle chiles in adobo sauce

1/4 cup ketchup

1/4 cup tequila

1/4 cup freshly squeezed lime juice

2 tablespoons oyster sauce

2 tablespoons honey

6 cloves garlic, finely minced

1/4 cup finely minced ginger

1/4 cup chopped cilantro sprigs

Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the marinade, peel the mango and cut the flesh away from the seed. Combine the mango flesh and chipotle chiles in a food processor fitted with a metal blade and puree. Transfer the mixture to a bowl and combine with the ketchup, tequila, lime juice, oyster sauce, honey, garlic, ginger, and cilantro. Makes 2 cups.

Coat the ribs evenly on both sides with half the marinade. Marinate the ribs refrigerated for at least 15 minutes. For more flavor, marinate for up to 8 hours. Remove the remaining marinade to serve as a sauce for the ribs. To grill the ribs, if using a gas barbecue, preheat to medium (325 F). If using charcoal or wood, prepare a fire. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce. Serves 4.

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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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