Malaga Tapas, Estancia Wines on Weekend’s Show

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’re in Austin this week, talking about the impact of Spanish tapas on the way Americans eat and drink with executive chef Alejandro Duran of downtown’s popular Malaga and cooking school chef-instructor Nancy Marr, who just got back from tasting her way around Spain. In our Grape & Grain segment, we consider the wines of Estancia with the guy who makes them, Scott Kelley. 

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

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

We’re in Austin this week, talking about the impact of Spanish tapas on the way Americans eat and drink with executive chef Alejandro Duran of downtown’s popular Malaga and cooking school chef-instructor Nancy Marr, who just got back from tasting her way around Spain. In our Grape & Grain segment, we consider the wines of Estancia with the guy who makes them, Scott Kelley. 

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

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

We’re in Austin this week, talking about the impact of Spanish tapas on the way Americans eat and drink with executive chef Alejandro Duran of downtown’s popular Malaga and cooking school chef-instructor Nancy Marr, who just got back from tasting her way around Spain. In our Grape & Grain segment, we consider the wines of Estancia with the guy who makes them, Scott Kelley. 

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

This Week’s Delicious Mischief Recipe

PAN-ASIAN BBQ OYSTERS

2 tablespoons tomato paste

2 garlic cloves

2 shallots

2 teaspoons minced red onion

2 teaspoons minced cilantro

½ teaspoon toasted Szechaun peppercorns (or crushed red pepper)

2 teaspoons minced mild chile pepper

2 ½ tablespoons white vinegar

1/3 cup firmly packed brown sugar

1/3 cup sesame oil

4 teaspoons grated fresh ginger

½ teaspoon ground red (cayenne) pepper

Juice of 1 ½ lemons

½ cup teriyaki sauce

1/3 cup soy sauce

3 dashes hot pepper sauce

½ pound pancetta (or bacon)

2 dozen oysters on the half shell 

Blend all ingredients except pancetta and oysters in a food processor. Roast the pancetta in the oven until lightly browned. Pat dry and crumble or finely chop. Prepare fire in a grill. Place the oysters on the half shell directly above the coals and top with the sauce. Sprinkle with pancetta. Grill until oysters are bubbly, 5-7 minutes. Serves 8.

 

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