NOW HEARD IN THREE GREAT TEXAS CITIES!
AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas.
HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH
A Presentation of Spec’s Wines, Spirits & Finer Foods
Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas.
DALLAS Saturdays 7-8 p.m., 570 KLIF
A Presentation of Spec’s Wines, Spirits & Finer Foods
Only a week after visiting Del Frisco’s Double Eagle Steak House in Houston, we find ourselves (quite happily) chatting with the general manager and executive chef at the brand-new concept called Del Frisco’s Grille in Dallas. And let me warn you: they make us eat way too much. In our Grape & Grain segment, we visit with former NFL player Alphonse Dotson and his wife, who now earn their fame and (at least someday) their fortune growing grapes to fine make wine in Texas.
Our 22nd Year of Eating, Drinking and Telling You About It!
This Week’s Delicious Mischief Recipe
ROASTED CAULIFLOWER SOUP
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream
Preheat oven to 425°F. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through. Serves 6-8.
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