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Artisans and Texas Paella on Weekend’s DM

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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 

There are artists, we’re told, and then there are artisans. A new restaurant in Houston, created by not one but two exemplary French chefs, demonstrates just how much of the former there is in the latter. We chat with chefs David Denis and Jacques Fox about the foods and wines that make their Artisans tick. Appropriately, in our Grape & Grain segment, we taste and talk about  the wonderful wines of the Famille Perrin from the Rhone Valley in France. 

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

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

There are artists, we’re told, and then there are artisans. A new restaurant in Houston, created by not one but two exemplary French chefs, demonstrates just how much of the former there is in the latter. We chat with chefs David Denis and Jacques Fox about the foods and wines that make their Artisans tick. Appropriately, in our Grape & Grain segment, we taste and talk about  the wonderful wines of the Famille Perrin from the Rhone Valley in France. 

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

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

Burgers are big business these days, especially in the market segment known as the Better Burger. Recently we experienced one of these better burgers, in the funky setting that goes by the name Twisted Root. And we’re certain what we think about this all-American classic will never be quite the same. In our Grape & Grain segment, we taste and talk about  the wonderful wines of the Famille Perrin from the Rhone Valley in France. 

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

This Week’s Delicious Mischief Recipe

COASTAL BEND PAELLA

This dish is half great taste and half nostalgia, since it references the Gulf Coast of Texas that curves south with ever more Tex-Mex flavor to the old shrimping port of Brownsville on the border. My plan here is to take Spain’s classic rice dish on a similar journey, with a nod to the Cajuns and Creoles of southwest Louisiana while we’re in the neighborhood. 

2 tablespoons olive oil

2 chicken breast halves, cut bite-sized

1 pound smoked sausage

1 onion, chopped

1 red bell pepper, chopped

1 carrot chopped

1 tablespoon minced garlic

¼ teaspoon salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 pound medium shrimp, peeled

1 tomato chopped

½ cup frozen green peas

3/4 cup chunky salsa

2 (10-ounce) packages yellow rice mix

7 cups water 

Heat the olive oil in a large saute (or paella) pan and brown the sausage and chicken. Add the onion, red pepper and carrot and cook until lightly caramelized. Add the minced garlic and stir quickly until golden. Season with salt, pepper, crushed red pepper, onion and garlic powders. Add the shrimp and stir just until pink, about 2 minutes. Add the tomato, green peas and salsa, stirring to incorporate. Pour in the rice and saffron seasoning, followed by the water. Bring to a boil, then lower heat to a simmer. Cover and cook until liquid is absorbed, about 20 minutes. Serves 12-14.

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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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