NOW HEARD IN THREE GREAT TEXAS CITIES!
AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
Whether it’s touring with her Texas band Ruby Dee and the Snakehandlers or serving up a backyard barbeque, Ruby Dee always has something cooking. From the first listen to her spicy sound to the last bite of a crowd-pleasing dish, she is making fans crave her winning recipes. We chat with Ruby about her new Ruby’s Juke Joint American Cookbook. And in our Grape & Grain segment, we taste and talk about the esteemed wines of Storybook.
HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH
A Presentation of Spec’s Wines, Spirits & Finer Foods
Whether it’s touring with her Texas band Ruby Dee and the Snakehandlers or serving up a backyard barbeque, Ruby Dee always has something cooking. From the first listen to her spicy sound to the last bite of a crowd-pleasing dish, she’s is making fans crave her winning recipes. We chat with Ruby about her new Ruby’s Juke Joint American Cookbook. And in our Grape & Grain segment, we taste and talk about the esteemed wines of Storybook.
DALLAS Saturdays 7-8 p.m., 570 KLIF
A Presentation of Spec’s Wines, Spirits & Finer Foods
Whether it’s touring with her Texas band Ruby Dee and the Snakehandlers or serving up a backyard barbeque, Ruby Dee always has something cooking. From the first listen to her spicy sound to the last bite of a crowd-pleasing dish, she’s making fans crave her winning recipes. We chat with Ruby about her new Ruby’s Juke Joint American Cookbook. And in our Grape & Grain segment, we taste and talk about the esteemed wines of Storybook.
Our 22nd Year of Eating, Drinking and Telling You About It!
This Week’s Delicious Mischief Recipe
SALSA SHRIMP AND TEX-MEX CHEESE GRITS
By now, just about everybody knows that the Southern staple called shrimp and grits hails from the Carolinas. But it’s safe to assume nobody up there ever thought of taking the dish on a Texas detour, adding a little tomato salsa to the wine-butter sauce and, perhaps even better, adding cheddar and Monterey Jack cheeses to the grits.
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, finely chopped
1 green bell pepper, finely chopped
1 (8-ounce) package fresh white mushrooms, chopped
1 tomato, chopped
2 green onions, chopped
1 teaspoon minced garlic
¼ cup dry white wine
¼ cup chunky tomato salsa
Creole seasoning to taste
½ teaspoon black pepper
¼ teaspoon crushed red pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pound medium-large wild-caught shrimp, peeled
Cooked grits, with blended cheddar-Monterey Jack cheese
Heat olive oil with 1 tablespoon butter in a sauté pan or wok. Saute the onion, carrot and green pepper until they start to caramelize, then add the mushrooms, tomato, green onions and garlic, stirring till the mushrooms soften. Add the remaining butter, white wine and salsa. Add seasonings. Stir in the shrimp to combine with the bubbling pan liquid, cooking just until shrimp are bright pink. Serve with sauce atop the hot cheese grits. Serves 4.
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