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Chef Paul Petersen of Vivo on DM This Weekend

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

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

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

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

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

For several years, the family-owned Austin restaurant called Vivo was known as the place for “healthy Tex-Mex,” even though that struck many as a contradiction in terms. Now it’s known, more and more, as the Tex-Mex place that has Texas chef Paul Petersen in the kitchen. We visit with Chef Paul while enjoying our tacos and enchiladas. In our Grape & Grain segment, we taste and talk about the terrific vintages of Roy Estate.

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

This Week’s Delicious Mischief Recipe

MOROCCAN CHICKEN COUSCOUS 

3 carrots, cut in segments

2 tablespoons extra-virgin olive oil

3 stalks celery, cut in pieces

1 large onion, roughly chopped

4 boneless chicken breast halves, cut in bite-sized pieces

Salt and pepper, or Creole seasoning

Mediterranean (or in a pinch, Italian) seasoning to taste

4 cups chicken broth

¾ cup chunky tomato salsa

1 can chick peas

Cooked quick or instant cous cous, preferably plain 

Cook the carrots in boiling water (or in microwave) until just softening, then saute in olive oil with the celery and onion until vegetables begin to caramelize. Season with both blends. Remove from pan and cook the chicken pieces until golden brown, seasoning with both blends as you go. Return the vegetables to the pan. Add the both, salsa and chick peas. Reduce hit to simmer and cook for 15-20 minutes, letting flavors blend and deepen. Serve over warmed cooked couscous on dinner plates. Serves 4-6.

 

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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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