09

May. ’12

Chicken Saltimboca from Russo’s New York Pizzeria

May 9, 2012

Chicken Saltimboca is a dish that is served on Mother’s Day in the Russo household. Anthony Russo, from Russo’s New York Pizzeria/Russo’s Coal-Fired Italian Kitchen, and his mother Gabriella show food radio talk show host Cleverley Stone how to prepare it and they share their recipe with us.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Chicken Saltimbocca
Source: Anthony Russo, Russo’s New York Pizzeria/Russo’s Coal-Fired Italian Kitchen

Ingredients
1 oz. (v) Garlic Sauce Pinch Fresh Italian Parsley, finely chopped
2 ea. Prepared Chicken Breast (3 oz. ea.) 2 oz. (w) Fresh Spinach, finely chopped
1 slice Prosciutto, very thin 3 oz. (v) White Wine (Pinot Grigio)
2 slices Provolone Cheese 2 oz. (v) Chicken Stock
Pinch Iodized Salt 1 Tbsp. Roux
Pinch Black Pepper, coarse ground 4 oz. (w) Cooked Pappardelle Pasta
Pinch Dried Oregano 1 ea. Basil Sprig

Directions
1. In a hot sauté pan over high heat, cook garlic sauce until the garlic is lightly golden.
2. Place chicken breasts into the pan and sear both sides (approx. 1 1/2 minutes).
3. Top chicken with prosciutto, spinach, and provolone cheese.
4. Add salt, pepper, oregano, parsley, white wine, and chicken stock. Cook for 1 minute.
5. Add chicken stock and roux, mix thoroughly and cook until sauce coats the back of a spoon (approx. 1 1/2 minutes).
6. Cover with another sauté pan and cook until spinach wilts and cheese melts (approx. 1 minute).
7. In a pot of boiling water over high heat, cook the pasta for 30 seconds.
8. Add pasta to the sauce beside the chicken in the sauté pan and toss to evenly coat.

To Plate:
Mound the pasta high on one side of the plate.
Place the chicken breasts on the plate, shingled, leaning against the pasta.
Spoon remaining sauce over the chicken and pasta.
Place a basil sprig in the center of the pasta.

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09

May. ’12

Italian Cream Cake from Carrabba’s Italian Grill

May 9, 2012

Houston diners have enjoyed the Italian Cream Cake at Carrabba’s Italian Grill for decades. Today, Rose Carrabba and her son, Johnny, show food radio talk show host Cleverley Stone how to make it and she shares her recipe with us.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Rose Carrabba’s Italian Cream Cake (Yields 12 servings [one cake])

Cake Ingredients

  • 1 white cake recipe
  • 1 cup mixed pecans and walnuts (rough chop)
  • 1 cup Baker’s sweetened angel flake coconut

Icing Ingredients

  • 8 oz. cream cheese, softened
  • 4 oz. unsalted butter, softened
  • 1 lb. confectioner’s sugar
  • 1 tsp. vanilla extract

Icing Directions
1. Combine cream cheese, butter, confectioner’s sugar and vanilla in a
6 quart mixing bowl and beat with a wire whisk until thoroughly combined.
2. When the mixture is evenly combined place in refrigerator until ready to assemble cake.
3. While cake and icing are cooling, take 2 ounces of the nut mixture and finely chop.
Combine finely chopped nut mixture with a 1 ounce measure of the coconut flakes. Set aside until cake assembly.

Cake Assembly
1. Spread chilled icing evenly over cooled cake. Dip off-set spatula in warm water to help smooth icing.
2. Top each cake with 3 ounces finely ground nut/coconut mixture. Chill immediately.

White Cake Recipe

Cake Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 ½ cups sifted cake flour (sift before measure)
  • 3 teaspoons baking powder
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 8 egg whites, stiffly beaten
  • 1 cup mixed pecans and walnuts (rough chop)

Directions
1. Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder.
2. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition. Add the coconut and chopped nut mixture.
3. Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans.
4. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done.

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09

May. ’12

Celebrity Chef Aquiles Chavez Opens La Fisheria in Houston

May 7, 2012

FOX 26 Morning News visited La Fisheria, a new restaurant by Aquiles Chavez, a celebrity chef from Mexico. Located in the Heights, Chavez prepares fish and seafood items in unique ways. He shows food radio talk show host Cleverley Stone how to prepare a lobster taco with chipotle sauce. And general manager Mirna Cox gives a quick tour of the restaurant.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Lobster and Bean Taco (Makes one taco)
Source: Chef Aqulies Chavez, La Fisheria

Ingredients

  • 1 flour tortilla
  • 1 teaspoon refried black beans
  • 1 teaspoon cream cheese
  • Pickled red onions
  • Pickled cabbage
  • Chipotle mayonnaise (recipe below)
  • 3 ounces lobster tail
  • 1 pound duck fat
  • Salt and pepper to taste

Directions
1. Remove lobster tail from shell. Put salt and pepper on the lobster tail. Place is sauce pot with melted duck fat.
Simmer about 4 minutes. Remove tail from fat and place on grill until tender. Do not overcook.
2. Place flour tortilla on the grill for a few minutes until grill marks appear.
3. Remove tortilla from grill and spread refried beans on it, then the cream cheese.
4. Remove lobster tail from grill and chop into bite-sized pieces. Place on top of cream cheese in the tortilla.
5. Top with pickled cabbage, red onions and chipotle mayo.
6. Fold taco and serve immediately.

Chipotle Mayo Sauce

Ingredients

  • 1 cup mayonnaise
  • Chipotle puree (canned) to taste
  • 1/2 cup orange juice
  • 1 tablespoon freshly chopped ginger

Directions
1. Blend all ingredients well in a bowl. Keep chilled until serving.

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