Chef Aquiles and James Tidwell on DM

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 check out one of the most interesting and impressive debuts we’ve encountered in a while: the tropical Mexican seafood place called La Fisheria in Houston. We sit down for a tasting and chat with handlebar-mustached chef-partner Aquiles Chavez, who’s something of a food-themed TV star south of the border. And in our Grape & Grain segment, we sample some exciting wines with master sommelier James Tidwell of the Four Seasons Resort at Las Colinas. 

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

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

This week we check out one of the most interesting and impressive debuts we’ve encountered in a while: the tropical Mexican seafood place called La Fisheria in Houston. We sit down for a tasting and chat with handlebar-mustached chef-partner Aquiles Chavez, who’s something of a food-themed TV star south of the border. And in our Grape & Grain segment, we sample some exciting wines with master sommelier James Tidwell of the Four Seasons Resort at Las Colinas. 

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

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

This week we check out one of the most interesting and impressive debuts we’ve encountered in a while: the tropical Mexican seafood place called La Fisheria in Houston. We sit down for a tasting and chat with handlebar-mustached chef-partner Aquiles Chavez, who’s something of a food-themed TV star south of the border. And in our Grape & Grain segment, we sample some exciting wines with master sommelier James Tidwell of the Four Seasons Resort at Las Colinas. 

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

This Week’s Delicious Mischief Recipe

BEJAS GRILL SHRIMP ENCHILADAS 

We’ve always loved this outpost of creative Southwestern flavors at the heart of Fredericksburg. These shrimp enchiladas in a creamy cheese sauce have become a Bejas Grill signature. 

White Sauce:

6 cups heavy cream

4 tablespoons burgundy wine

4 tablespoons corn starch

4 cups shredded Monterey Jack cheese

8 corn tortillas, dipped in oil

2 cups shrimp

1 cup mango

1 cup red bell pepper

Old Bay seasoning

Fresh dill to taste

2 cups Mexican rice

2 cups black beans

2-3 lime wedges

Preheat oven to 400 degrees. In a large pot, heat the heavy cream until it boils. Add the cheese and stir

until blended, then add the wine and corn starch. To make the quick mango salsa, dice equal parts of

mango and red bell pepper. Squeeze the lime juice over the top. Peel the shrimp and butterfly. Marinate

for about 30 minutes using old bay seasoning and dill. After the shrimp have marinated, lightly grill

approximately 2 minutes, turning once or twice. Rough-chop the shrimp.

Moisten the tortillas with a little oil and preheat for 30 seconds on the grill, for greater flexibility in

rolling. Lay out tortillas, add shrimp and roll gently. Place in a ceramic baking dish, folded side down.

Upon completion of all enchiladas, pour cream sauce on top and bake for approximately 10 minutes,

until hot and bubbly. Plate enchiladas with rice and beans, and add a couple of spoons of mango salsa

on top of each enchilada. Serves 4.

Advertisement