NOW HEARD IN THREE GREAT TEXAS CITIES!
AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
Chef Kent Rathbun has done a lot of great things, most of them (including Abacus in Dallas and Jasper’s in several cities) since arriving in Texas. Yet lovers of comforting homestyle cooking may end up loving his Rathbun’s Blue Plate Kitchen the most, as we learn while tasting and chatting with the chef de cuisine and the general manager. In our Grape & Grain segment, we talk with wine buyer Collin Williams of Spec’s about what it means for a wine to be green, sustainable, biodynamic and a whole bunch of other words we’ve read on bottles lately.
HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH
A Presentation of Spec’s Wines, Spirits & Finer Foods
This week we head to Sugar Land to profile a very interesting new restaurant called Blu. Still, even if the restaurant is new, we meet up with an old friend in the kitchen – Thai-born, New York-savvy executive chef Junnajet Hurapan, who was our guest on the show back when he was opening Gigi’s Asian Bistro and Dumpling Bar at the Galleria. In our Grape & Grain segment, we talk with wine buyer Collin Williams of Spec’s about what it means for a wine to be green, sustainable, biodynamic and a whole bunch of other words we’ve read on bottles lately.
DALLAS Saturdays 7-8 p.m., 570 KLIF
A Presentation of Spec’s Wines, Spirits & Finer Foods
Chef Kent Rathbun has done a lot of great things, most of them (including Abacus in Dallas and Jasper’s in several cities) since arriving in Texas. Yet lovers of comforting homestyle cooking may end up loving his Rathbun’s Blue Plate Kitchen the most, as we learn while tasting and chatting with the chef de cuisine and the general manager. In our Grape & Grain segment, we talk with wine buyer Collin Williams of Spec’s about what it means for a wine to be green, sustainable, biodynamic and a whole bunch of other words we’ve read on bottles lately.
Our 22nd Year of Eating, Drinking and Telling You About It!
This Week’s Delicious Mischief Recipe
JALAPENO-RED PEPPER HUMMUS
Somehow, all roads must lead to Texas. Otherwise, how can we explain the popularity of this eastern Mediterranean favorite often first encountered in Lebanese or Greek restaurants? Though the basic flavor of ground chick peas, sesame tahini, garlic and lemon is amazing enough, Texas cooks just had to start tinkering to achieve a bit more great taste. And a little kick of heat, naturally.
3 cloves of garlic
1 (15 oz. can chickpeas (garbanzo beans)
1/3 cup tahini
1/4 cup lemon juice
½ jalapeno pepper, seeds removed, as desired
2 tablespoons extra-virgin olive oil
½ cup roasted red peppers
Start by draining and rinsing the chickpeas. Place the garlic cloves in a food processor and pulse a few times. This way, you don’t have to chop the garlic by hand. Next add the chickpeas to the food processor, then the tahini. Add the lemon juice, jalapeno and the olive oil. Process the mixture until it’s thick and chunky. Now add the roasted red peppers, and process again until the hummus becomes smooth and creamy. Serve the roasted red pepper hummus with warm pita triangles or pita chips. Serves 8-10.
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