DM Radio and a Great Spring Recipe

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

Ever wonder what the next hot trends in food and drink are going to be? Well, we certainly wonder. That’s what sent us through tens of thousands of square feet of exhibit space at the recent Dallas Gift Mart, tasting and talking. In this show, we offer our report. And in our Grape & Grain segment, we taste the great wines of the South of France region called Gigondas (we enjoy just saying the word… GEE-gone-dahs!) while chatting about the latest and greatest of its vintages. 

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

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

Ever wonder what the next hot trends in food and drink are going to be? Well, we certainly wonder. That’s what sent us through tens of thousands of square feet of exhibit space at the recent Dallas Gift Mart, tasting and talking. In this show, we offer our report. And in our Grape & Grain segment, we taste the great wines of the South of France region called Gigondas (we enjoy just saying the word… GEE-gone-dahs!) while chatting about the latest and greatest of its vintages. 

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

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

Ever wonder what the next hot trends in food and drink are going to be? Well, we certainly wonder. That’s what sent us through tens of thousands of square feet of exhibit space at the recent Dallas Gift Mart, tasting and talking. In this show, we offer our report. And in our Grape & Grain segment, we taste the great wines of the South of France region called Gigondas (we enjoy just saying the word… GEE-gone-dahs!) while chatting about the latest and greatest of its vintages. 

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

This Week’s Delicious Mischief Recipe

SPRINGTIME ANGEL HAIR WITH ASPARAGUS 

1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces

1/4 cup chicken broth

1/2 pound fresh mushrooms, sliced

8 ounces angel hair pasta

1 tablespoon olive oil

1/2 teaspoon crushed red pepper

1/2 cup grated Parmesan cheese 

Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

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