Houston’s Rodeo Uncorked 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 

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

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

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

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

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

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

It’s that time of year again: the season when the Houston Livestock Show and Rodeo demonstrates its surprising commitment to class-act wine and food. For three segments, we chat with wine importer Stephanie Baird and Del Frisco’s GM Arthur Mooradian about the annual Rodeo Uncorked wine competition, as well as its food component known as Best Bites. In our closing segment, we launch a new feature titled Samira’s Table, talking about dining in Paris with Samira Anne Salman. 

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

This Week’s Delicious Mischief Recipe

BACON-JALAPENO CORN MAQUE CHOUX 

Tasting the corn dish Del Frisco’s Double Eagle Steak House is serving at this year’s Best Bites competition in Houston so inspired us, we reached into our own South Louisiana bag o’ tricks and came up with our version. 

1/2 pound bacon, chopped

6 ears young sweet corn

2 tablespoons vegetable oil

1 1/2 cups chopped onions

1 cup chopped green bell peppers

1 tablespoon chopped jalapenos, or to taste

Salt

Ground red pepper

2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes

1 cup milk

1/4 cup chopped green onions 

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions, bell peppers and jalepenos. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and ground red pepper. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serves 4.

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