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Listen Up! Tamarind in New Orleans on Radio Today

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

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

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

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

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

This week we travel to New Orleans to visit a chef with a new restaurant that has not only exotic, delicious food but intriguing historical references. Tamarind, part of the stylishly reborn Hotel Modern on Lee Circle, serves French-Vietnamese cuisine, a reflection of the century the Southeast Asian spent under French domination. In our Grape & Grain segment, we taste and talk about the wines from Snowden Vineyards in California’s Napa Valley. 

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

This Week’s Delicious Mischief Recipe

TEX-MEX SOPAPILLAS 

1 cup all-purpose flour, plus additional if needed
2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable shortening
1/3 cup hot water 

Put flour, baking powder, salt, sugar and shortening in a mixing bowl. Use your fingers or a pastry blender to thoroughly combine and evenly distribute shortening. Add hot water and stir with a fork until mixture forms a dough. If dough is too dry to mold or knead, add a bit more water. If dough seems too wet add 1-2 tablespoons flour. Knead a couple times, then place in a plastic bag and let rise 1 hour in a warm place.

Lightly flour work surface and roll dough in to a rectangle about 1/8 to1/4 inch thick. If the dough seems too elastic to roll easily cover and let rest a few minutes more, then roll again. Fold the dough in half and roll the rectangle again. Cut the dough into 3-by-4 inch rectangles.  Heat at least 5 inches of oil in a 3-quart sauce pan or deep-fryer to 350 to 360. Fry 1 or 2 at a time, spooning hot oil over the top to encourage puffing.  Drain on paper towels. Immediately dust with powdered sugar and serve with honey. Serves 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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