Weekend Radio – with John’s Jazzfest Crawfish Rotini

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 look at an unexpected Texas phenomenon: the success of chef Tyson Cole and his Uchi and Uchiko Japanese restaurants, first in Austin and now in Houston. Tyson joins us to talk about his personal challenges getting inside this exotic, mostly seafood cuisine – and then convincing a carnivorous state to embrace it. In our Grape & Grain segment, we chat with Spec’s wine buyer Collin Williams about the perfect wines for this crawfish season. (see our recipe below.) 

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

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

This week we look at an unexpected Texas phenomenon: the success of chef Tyson Cole and his Uchi and Uchiko Japanese restaurants, first in Austin and now in Houston. Tyson joins us to talk about his personal challenges getting inside this exotic, mostly seafood cuisine – and then convincing a carnivorous state to embrace it. In our Grape & Grain segment, we chat with Spec’s wine buyer Collin Williams about the perfect wines for this crawfish season. (see our recipe below.) 

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

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

This week we’re “movin’ on up”…  no, not to the East Side next door to The Jeffersons but to the top of the Reunion Tower in Dallas, where Wolfgang Puck has a taste of Asia awaiting us. We chat with the executive chef and general manager of a restaurant whose name says how many feet it is off the ground: Five-Sixty. In our Grape & Grain segment, we chat with Spec’s wine buyer Collin Williams about the perfect wines for this crawfish season. (see our recipe below.) 

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

This Week’s Delicious Mischief Recipe

JAZZFEST CRAWFISH ROTINI  

Whether it’s for the original introduced at the New Orleans Jazz and Heritage Festival or just for any version using the bounty of crawfish season, Texans crave this pasta from the far side of the Sabine River. Here’s my version that doesn’t use any trademarked name, so you can enjoy it without inviting your lawyer. Unless you want to, of course.  

1 pound of dry rotini pasta

1 onion, chopped

1 green pepper, chopped

1 stalk celery, chopped

1 carrot, chopped

5 cloves garlic, chopped

2 tablespoons olive oil

1 can Italian-style chopped tomatoes

Creole seasoning

Crushed red pepper

1 stick butter

1 pound of fresh, cooked or frozen Louisiana crawfish tails, undrained

Dry white wine

2 green onions, sliced

2 cups of half and half

Chopped parsley

Salt and freshly cracked black pepper

Cook pasta to al dente according to package directions. Rinse and drain well. Prepare a base by sautéing the onion, green pepper, celery, carrot and garlic in the olive oil until golden and caramelized. Add the chopped tomatoes, season to taste with Creole seasoning and crushed red pepper, and cook briefly. Puree this mixture in a blender or food processor. In a large pan, melt the butter and sauté the crawfish tails, incorporating any “fat” from the package for flavor.  Deglaze the pan with white wine. When nearly all the wine has evaporated, stir in the green onions followed by the half and half, bringing to a boil. Add the puree. Quickly toss the cooked pasta in the sauce. Garnish with parsley. Season to taste with salt and pepper. Serve with crusty French bread. Serves 6-8. 

Note: Since we interview Collin Williams in this show about wines to pour with crawfish, we sent him the recipe for this dish. Here’s what Collin suggests. 

“Dishes that are higher in spice and cream bases require a wine that have brilliant acidity and a subtle touch of sweetness. For this I would normally turn towards a Riesling or Gewurztraminer. And, with this one I decided to go with the ol’ saying ‘What’s old is new again!’ I have always loved Rieslings from Australia because they seem to always showcase all of the flavors I love in Riesling (green apple, pear) while maintaining brilliant acidity and just a hint of sweetness. I tried this one recently and loved it: 

“Chateau Tanunda Grand Barossa Riesling 2010 $12.99 cash100% Riesling from Barossa Valley and Eden Valley on 80-year-old vines. This wine showcases a wonderful assortment green fruit and lemon/lime flavors on the nose with a wonderful array of floral notes. Off dry and medium body on the palate, this wine is a perfect pairing for spicy and creamy foods as the balance of acidity and slight sweetness will harmonize on the palate. Long finish that is complex and mouthwatering and flavorful.”

 

Advertisement