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Food Trucks and Wines from Simi

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NOW HEARD IN THREE GREAT TEXAS CITIES! 

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

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

Beginning in cities like New York, Los Angeles and Austin, the food truck movement keeps on, well, picking up speed. We chat this week with truck-chefs participating in this year’s Haute Wheels Festival in Houston, coming up May 12 and 13, and we sample a lot more than we ever expected to come out of a truck. In our Grape & Grain segment, we taste and talk about the wines of Simi with winemaker Susan Lueker. 

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

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

Beginning in cities like New York, Los Angeles and Austin, the food truck movement keeps on, well, picking up speed. We chat this week with truck-chefs participating in this year’s Haute Wheels Festival in Houston, coming up May 12 and 13, and we sample a lot more than we ever expected to come out of a truck. In our Grape & Grain segment, we taste and talk about the wines of Simi with winemaker Susan Lueker. 

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

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

Beginning in cities like New York, Los Angeles and Austin, the food truck movement keeps on, well, picking up speed. We chat this week with truck-chefs participating in this year’s Haute Wheels Festival in Houston, coming up May 12 and 13, and we sample a lot more than we ever expected to come out of a truck. In our Grape & Grain segment, we taste and talk about the wines of Simi with winemaker Susan Lueker. 

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

This Week’s Delicious Mischief Recipe

CHINESE PORK AND VEGETABLE BROTH 

2 tablespoons hot sesame oil

1 pound pork tenderloin, thinly sliced

1 bunch scallions, sliced

3 cloves garlic, minced

1 tablespoon minced fresh ginger

Sriracha chile-garlic paste to taste

5 cups chicken broth

3/4 cup water

3 cups thinly sliced bok choy

2 cups broccoli florets

1 cup thinly sliced red bell pepper

½ cup sliced bamboo shoots

3 tablespoons soy sauce

1 tablespoon rice vinegar

8 ounces dried Chinese noodles

1 small cucumber, sliced into matchsticks, for garnish 

Heat 1 tablespoon oil in a large saucepan over medium heat. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber. Serves 6-8.

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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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