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NYC, Izkali Tequila 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 

We broadcast from New York City this week, catching up on trends and visiting with friends. One of the most intriguing trends goes by the slogan “Asian locavore,” and we settle in to talk and taste with much-praised chef Simpson Wong. We also chat about the future of “hotel restaurants” with Klaus Ortlieb, whose Gotham Hotel includes an impressive eatery called Tenpenny. In our Grape & Grain segment, we zero in on Izkali tequila, based in Texas but made (of course) in the Mexican state of Jalisco. 

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

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

We broadcast from New York City this week, catching up on trends and visiting with friends. One of the most intriguing trends goes by the slogan “Asian locavore,” and we settle in to talk and taste with much-praised chef Simpson Wong. We also chat about the future of “hotel restaurants” with Klaus Ortlieb, whose Gotham Hotel includes an impressive eatery called Tenpenny. In our Grape & Grain segment, we zero in on Izkali tequila, based in Texas but made (of course) in the Mexican state of Jalisco. 

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

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

We broadcast from New York City this week, catching up on trends and visiting with friends. One of the most intriguing trends goes by the slogan “Asian locavore,” and we settle in to talk and taste with much-praised chef Simpson Wong. We also chat about the future of “hotel restaurants” with Klaus Ortlieb, whose Gotham Hotel includes an impressive eatery called Tenpenny. In our Grape & Grain segment, we zero in on Izkali tequila, based in Texas but made (of course) in the Mexican state of Jalisco. 

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

This Week’s Delicious Mischief Recipe

LOBSTER EGG FOO YUNG

New York chef Simpson Wong of Wong in the East Village has attracted attention for many of his “Asian locavore” signature dishes – but none more than his upscaled spin on what may be the ultimate Asian peasant food. Here’s our version of Egg Foo Young made with lobster.

Sauce:

1 1/2 cup vegetable or seafood broth

1 1/2 teaspoons sugar

2 tablespoons soy sauce

2 tablespoon cold water

1 tablespoon cornstarch

 

8 eggs, beaten

1 cup thinly sliced celery

1 cup finely chopped onion

1 cup bean sprouts

1/2 cup diced fresh mushrooms

1 cup chunks cooked lobster meat

1 teaspoon salt

1/4 teaspoon ground black pepper 

To make sauce, heat broth in a small saucepan; add sugar and soy sauce and blend well over medium heat. Combine cold water with cornstarch in a bowl and then add to the sauce, stirring until thick and smooth. Keep sauce warm. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, lobster, salt and pepper. Mix together. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time until set like an omelet. Serve Egg Foo Yung with sauce spooned over the top. 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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