NOW HEARD IN THREE GREAT TEXAS CITIES!
AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
Here in Texas, Shawn Cirkiel has risen to be one of the culinary superstars, first on the strength of his Austin gastro-pub parkside (on bar-happy 6th Street, no less) and then with his pizza-plus joint around the corner called backspace. Many of these influences come together in his new eatery Olive & June, and Shawn is here to tell us all about it. In our Grape & Grain segment, we taste and talk about Oregon’s Willamette Valley as a magical place for pinot noir (and yes, pinot gris) with winemaker Jesse Lange of Lange Estate.
HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH
A Presentation of Spec’s Wines, Spirits & Finer Foods
As the weather heats up and baseball takes over the national psyche, it’s kinda hard not to want a hot dog. Here in Houston, we have easy access to some of the nation’s best, plus a whole lot more, at the beloved 20-location chain called James Coney Island. We hold our first-ever hot-dog tasting with no less than JCI president Darrin Straughan. In our Grape & Grain segment, we taste and talk about Oregon’s Willamette Valley as a magical place for pinot noir (and yes, pinot gris) with winemaker Jesse Lange of Lange Estate.
DALLAS Saturdays 7-8 p.m., 570 KLIF
A Presentation of Spec’s Wines, Spirits & Finer Foods
Here in Texas, Shawn Cirkiel has risen to be one of the culinary superstars, first on the strength of his Austin gastro-pub parkside (on bar-happy 6th Street, no less) and then with his pizza-plus joint around the corner called backspace. Many of these influences come together in his new eatery Olive & June, and Shawn is here to tell us all about it. In our Grape & Grain segment, we taste and talk about Oregon’s Willamette Valley as a magical place for pinot noir (and yes, pinot gris) with winemaker Jesse Lange of Lange Estate.
Our 22nd Year of Eating, Drinking and Telling You About It!
This Week’s Delicious Mischief Recipe
COZUMEL TORTILLA SOUP
Presidente InterContinental Resort & Spa
A couple weeks back, I went to a dinner at Houston’s Hotel InterContinental recognizing the GM from its sister resort in Cozumel on the Mexican Caribbean. Though the executive chef couldn’t make the trip, his impressive recipe for Tortilla Soup certainly did. A great big gracias to chef Daniel Lentz.
1/3 cup vegetable oil
7 Roma tomatoes, cored and quartered
1 white onion, chopped
3 stalks celery, chopped
1 tablespoon chopped garlic
4 guajillo chiles, seeded
2 pasilla chiles, seeded
3 tablespoons fresh epazote
2 tortillas, fried and quartered
1 ½ quarts chicken stock
Salt and pepper to taste
2 cups diced cooked chicken breast
Fried corn tortillas
Grated fresh cheese
Diced avocado
Sour cream
Heat oil in pan large enough to accommodate all ingredients. Saute all vegetables, chiles and epazote until wilted, about 5 minutes. Add liquid and tortilla chips, season with salt and pepper, and simmer for about 30 minutes. Puree in blender and strain. Serve in bowls. Garnish each potion of soup with diced chicken breast, fried corn tortillas, grated cheese, avocado and sour cream. Serves 12-14.
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