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Weekend’s DM Salutes Texas Crawfish Season

NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

You may have noticed a lot more bacon in Austin chefs’ kitchens and on restaurant menus lately, and that’s because we’re living in a Golden Age of Bacon. There’s a whole restaurant in town called simply Bacon, and we stop in to sample the myriad ways “the candy of meats” finds itself showcased.  In our Grape & Grain segment, we spend some time with the fascinating Joel Peterson, one of the winemakers who made us love zinfandel. 

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

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

It’s crawfish season again, and all over the Houston area Cajuns and would-be Cajuns are bringing their pots of spiced-up water to a boil. It’s also the season of the Texas Crawfish and Music Festival in Old Town Spring, so we head there to chat behind-the-scenes with the guys who are making all that good food happen. In our Grape & Grain segment, we spend some time with the fascinating Joel Peterson, one of the winemakers who made us love zinfandel. 

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

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

This week we head west from Dallas a couple hours to the little town of Graham. More importantly, we’re lucky enough to check into a resort and spa called Wildcatter and enjoy a lively (eating and drinking) chat with the guy who makes its namesake steakhouse worth a special trip. In our Grape & Grain segment, we spend some time with the fascinating Joel Peterson, one of the winemakers who made us love zinfandel. 

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

This Week’s Delicious Mischief Recipe

GRILLED BACON-WRAPPED ASPARAGUS 

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips

Extra-virgin olive oil

Freshly ground black pepper

4 slices center cut bacon or pancetta

Chopped chives or scallions 

Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips, then divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. Serves 4.

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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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