Food has become a popular attraction at the Houston Livestock Show and Rodeo. Once a year, people in the Houston area get the opportunity to savor all kinds of odd fried foods on a stick like fried Moon Pies, fried brownies, and fried jumbo Twinkies.
Carnival food purveyor Dominic Palmieri shows food radio talk show host Cleverley Stone some of the items rodeo guests can sample.
Good knife skills in the kitchen will improve the quality of the food you cook, whether you are a professional or home cook.
Certified Master Chef Ken Arnone from Mo’s A Place for Steaks shows food radio talk show host Cleverley Stone the basics of chopping, dicing and slicing.
Basic Knife Tips from Certified Master Chef Ken Arnone
1. Use the proper knife for the job. It should feel comfortable in your hand.
2. Use proper hand position to hold the knife securely.
3. Use sharp knives. Dull knives are dangerous.
4. Secure your cutting board so it doesn’t slip around. Use a rubber mat or damp towel underneath it.
5. Stand with your shoulders square with the table. Your angle will be straight and cuts will be more accurate.
6. DO NOT TAKE YOUR EYES OFF OF YOUR HANDS!
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on
Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Chimichurri, a garlicky parsley sauce from Argentina; picanha, a delectable cut of roasted meat that’s popular in Brazil; and pan de queso, a light, airy Columbian cheese bread; are three ‘must-have’ dishes when dining in a churrascaria.
This South American-style of cuisine is centered around rotisserie cooking and Chef Cesar Rodriguez shows food radio talk show host Cleverley Stone how to make these three distinct dishes that are on the menu at the Samba Grille in downtown Houston.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Ingredients
Directions
1. Mix all ingredients together thoroughly.
2. Cover and let flavors blend together.
3. Cover and refrigerate unused sauce.
Pan De Queso (Light, airy Columbian Cheese Bread)
Ingredients
Directions
1. Pre-heat oven to 300 degrees F.
2. Mix all ingredients together and whip for 20 minutes.
3. Cooking: Spray a small muffin pan with non-stick cooking spray.
4. Scoop the Pan de Queso dough into the pan muffin pan. Bake for 15 minutes.
Picanha (Meat cooked on a rotisserie)
Ingredient
Directions
1. Roll the meat up, with the fat facing out.
2. Skewer it on a rotisserie sword.
3. Sprinkle it generously with rock salt.
4. Place sword on rotisserie and cook to desired temperature. (rare, medium, well done)
5. Bring meat to the table, while still on the sword, and slice it at the table – directly from the sword onto the plate.
Renowned chef Martin Yan is a pioneer of Asian cooking on television. His PBS show “Yan Can Cook” started in 1981.
Hoi Fung of Fung’s Kitchen Seafood Restaurant is hosting a special Chinese New Year celebration along with Yan and cookbook author Dorothy Hoang. The celebration of the Year of the Rabbit will begin at 7 p.m. and will include raffles, a live cooking demonstration, a Lion Dance and other cultural performances.
Makes 4 servings
Ingredients
Directions
Copyright: Yan Can Cook, Inc. 2010
Imperial Sweet-and-Sour Fish (Makes 4 servings)
Directions
1. Cut 4 diagonal slashes, about 3/4 inch deep, on both sides of the fish. Rub salt and white pepper into the slashes. Beat eggs in a wide bowl, and place flour in a separate wide bowl. Dip fish into the egg, drain briefly, then dredge in the flour, gently shaking off excess.
2. In a wok, stir-fry pan, or large deep skillet, pour oil to a depth of 3 inches and heat to 350 degrees F on a deep-fry thermometer. Carefully lower fish into the hot oil. Use a ladle to carefully and continuously pour hot oil over top of the fish. Deep-fry until fish is cooked through, 12 to 15 minutes. Using 2 wire strainers, carefully lift fish from hot oil and drain on paper towels.
3. Bring sweet-and-sour sauce to a boil in a saucepan. Add pineapple and cook until fruit is just heated through, about 1 minute. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds.
4. Transfer fish to a serving plate. Pour sauce over the fish, garnish with cilantro and red and yellow bell peppers and serve.
Copyright: Yan Can Cook, Inc. 2010
Rodeo Uncorked! Roundup and Best Bites Competition, a Texas-sized food and wine extravaganza, is a premiere event in the southwest U.S. for those who wish to savor the delights of award-winning wines from the International Wine Competition and taste signature dishes submitted for competition by area catering institutions and restaurants.
Top winners in the International Wine Competition will also be announced at the event. Attendees are the judges in the Best Bites Competition, selecting their favorite dishes from more than 60 culinary entries. 4,500 attendees are expected at this year’s event. One of last year’s winners was Chef Kipp Galleymore from Hasta La Pasta Italian Grill. Galleymore shows food radio talk show host Cleverley Stone how to make his winning chocolate bread pudding. Stephanie Baird describes the more than 300 winning wines that will be featured at the event. The Houston Livestock Show and Rodeo is a charity which benefits the youth of Texas. Since the Show’s beginning in 1932, the Houston Livestock Show and Rodeo has contributed more than $265 million to scholarships, research, endowments, calf scramble participants, junior show exhibitors, the Rodeo Institute for Teacher Excellence, School Art participants, and other educational and youth programs. Currently, 1,934 students are on Show scholarships. Enrolled students are attending 88 different Texas colleges and universities. The value of these scholarships is nearly $24.8 million.
Best Bites: Sunday, Feb. 20, 2011
6:30 p.m.
Reliant Center – Halls D & E
Free valet parking available
Tickets $125 – Individual tickets purchased in advance
$150 – Individual tickets purchased at the door
$1,800 – Reserved seating at a table for 10
$2,000 – Premium reserved seating at a table for 10
To purchase tickets or tables: Call 832-667-1128
Email wine@rodeohouston.com
Visit the Show’s Ticket Window on the second floor of Reliant Center
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Chocolate Bread Pudding (Makes 8 servings)
Ingredients
3 cups of whole milk
¼ cup of heavy cream
½ cup of coffee liqueur
6 eggs
1 cup sugar
1 cup brown sugar
¼ cup cocoa powder (Hershey’s dark chocolate)
1 tablespoon vanilla
½ teaspoon cinnamon 8 cups of day old bread
2 cups of chocolate shavings (68% Cocoa) (this semi sweet cocoa adds to the intenseness.)
Butter (for greasing pan)
Directions
1. Preheat oven 325 degrees f.
2. Combine first 9 ingredients above and whisk until well integrated.
3. Generously butter a 13 x 9 baking dish.
4. Add bread and mixture together and toss gently until all bread is coated.
5. Add chocolate shavings and spread evenly throughout mixture.
6. Pour into buttered 13×9 dish and let rest for 20 minutes. Cover with foil and bake for 1 hour.
7. Take off foil cover and bake for 20 min. (this helps reduce the moisture). Insert knife to check for doneness.
Sauce Ingredients
1 cup butter
1 cup coffee liqueur
1/4 cup dark cocoa powder
2 cups sugar
1/2 cup heavy cream
Directions
1. Melt 1 cup of butter and combine with 1 cup of coffee liqueur.
Cook these items on a low heat without boiling.
2. In a separate bowl, combine ¼ cup of dark cocoa powder with 2 cups of sugar.
Add to the butter and liqueur mixture. Stir until all is combined and slowly add ½ cup of heavy cream.
Cook on low heat without boiling for 5 minutes, constantly moving the sauce so it does not stick to the
bottom of the sauce pan.
The Cafe at the Brookwood Community in Brookshire, Texas, is known for providing delicious country-gourmet cuisine in a lovely garden setting.
Chef Laura McGuire shows food radio talk show host Cleverley Stone how to make Chicken Crepes Contessa, a popular entree at the Cafe. The food is enhanced by the smiles of the special citizens and Cafe teachers who serve the guests. The Cafe teachers provide the citizen servers and hosts with special training daily to prepare them to serve you. Open Monday through Sunday from 11 a.m. – 2 p.m., the Cafe’s food, service, and ambiance rivals any fine restaurant in the area. Reservations are recommended. For information, contact 281-375-2400.
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 prizes on every radio show!)
Chicken Crepes Contessa
Chicken and mushroom crepes topped with mornay sauce,
served with fresh asparagus, broccoli florets, red peppers & roasted almonds
Source: Chef Laura McGuire, Brookwood Community
Chicken & Mushroom Crepes:
1. Spray sheet pan with a non stick spray.
2. Place 2 crepes on platter and cook in convection oven for 8 minutes @ 350 degrees.
Using Mornay Sauce:
1. Cooked and plated crepes are topped with 2 oz. mornay sauce in the center of the crepes so that crispy edges are still in view.
Fresh Asparagus:
1. Place 3 each jumbo asparagus in boiling water for 2 minutes.
2. Sauté with red pepper slices, 1 tea. Olive oil, salt & pepper and broccoli.
Broccoli Florets:
1. Place 3 oz. broccoli florets in boiling water for 2 minutes.
2. In a hot sauté pan with red pepper slices,1 tsp. olive oil and ½ salt and pepper sauté as
soon as possible to remove water.
Red Peppers:
1. Wash and remove core and seeds. Slice julienne or a little thicker.
Roasted Almonds:
1. Toast almonds in convection oven @ 350 degrees.
2. In a single layer on a large sheet tray toast for 10-12 minutes or until brown.
Garnish: Carrot, Red Cabbage & Parsley
Crepe Recipe (Makes 12-14 crepes )
Ingredients
Directions
1. Measure all ingredients in to blender jar; blend for 30 seconds.
2. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour.
(This helps the flour absorb more of the liquids.)
3. Heat crepe pan. (I use a 7” omelet pan.)
Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter.
Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over.
This side cooks quickly. Slide crepe from pan to plate.
Chicken & Mushroom Crepes Filling (Makes filling for 16 crepes)
Ingredients
Directions
1. Prepare crepes cool and layer with parchment paper.
2. Poach chicken (see Poaching Liquid – Chicken recipe).
3. Cool chicken and pull meat apart. Put in a separate bowl and set aside.
4. Sauté sliced mushrooms in olive oil. Do not stir and do not overcrowd the pan.
Brown edges and turn over.
5. Make Mornay Sauce (see mornay sauce recipe) and keep warm for service.
6. Add shredded mozzarella cheese to pulled chicken.
7. Pour warm mushroom and warm Alfredo sauce over chicken.
8. While mixture is warm, place 3 oz. in middle of crepe and roll as tightly as possible.
Line a hotel pan with stuffed crepes.
Mornay Sauce
Ingredients
Directions
1. Melt butter in 1 qt. pot.
2. Add onions and sauté until translucent.
3. Add flour to mixture and blend until all butter is absorbed – should be dry and crumbly.
4. Slowly pour in milk and stir. Turn up heat and stir constantly until it thickens.
5. Add salt and pepper to taste.
6. Add cheese to melt
For the man with limited cooking experience, Dewayne Ross from Mélange Catering & Special Events, presents a dinner-at-home idea that incorporates frozen ravioli, frozen spinach, jarred tomato sauce and store-bought cupcakes … and it makes a fantastic meal.
Ross shows food radio talk show host Cleverley Stone how to make this easy romantic dinner that is sure to impress. Just add a bottle of red wine, green salad and warm crusty bread to complete the meal.
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 prizes on every radio show!)
Easy Valentine’s Day Dinner at Home Cheese & Spinach Ravioli Lasagna, Steamed Broccoli & Cupcakes Tres Leches
Source: Mélange Catering & Special Events
Entree - Cheese Ravioli Lasagna (Serves 2)
Ingredients
Directions
1. Thaw spinach in microwave. Put spinach in a smooth napped kitchen towel (or layers of paper towels)
and squeeze out all the liquid. Put spinach in a small bowl. Mix in jar of pesto. Set aside.
2. Using a 9 x 13 inch baking dish with tall sides, layer the ingredients. Put 1/3 jar of tomato sauce
in the bottom of baking dish. Place a layer of frozen ravioli on top. Cover bottom of baking dish with one layer of frozen ravioli.
3. Put 1/2 the spinach mixture on top of the ravioli. Sprinkle 1/3 bag of cheese. Place a layer of ravioli over the cheese and 1/3 pasta sauce over the ravioli. Put the remaining spinach mixture on top of the ravioli and 1/3 bag of cheese.Put last row of ravioli on top. Cover with remaining pasta sauce and cheese.
4. Bake for 1 hour at 350 degrees F. When finished, dish should be steaming hot and cheese melted.
5. Remove from oven and let sit for 10 minutes. Cut and serve. This is super easy and super delicious!
Sea Salt Steamed Broccoli (Serves 2)
Tools: Steamer bag from grocery store
Ingredients
Directions
1. Trim bottom of broccoli at base of stalk, leaving the longer part attached to the head of broccoli. This leaves it very artisan style and very sexy.
2. Wash the broccoli under cold water. Place in steamer bag along with 1/2 lemon or several lemon wedges.
3. Microwave 2-3 minutes until bright green. The steamer bag will fill with hot air so be careful when you open it.
Remove broccoli from bag and place in nice serving dish. Sprinkle broccoli with a dash of course sea salt and serve immediately.
This is a fantastic side dish and is absolutely sure to impress.
Dessert Cupcake Tres Leches (Serves 3-4)
Directions
1. Mix together heavy whipping cream, sweetened condensed milk and evaporated milk. You will have a very sweet milky mixture that will be the base of your recipe. Set aside.
2. Unwrap 11 of your cupcakes from their paper holders. Cut them into 1/4 pieces and cover bottom of
a pretty casserole dish or deep serving dish. Don’t worry how to place them, it’s just important to cover the bottom of the dish.
3. Pour your milk mixture over the bottom layer of cut cupcakes, covering all the cake parts.
4. Layer another layer of your cut cupcakes until they are all in the casserole dish. Pour remaining milk mixture over the cupcakes in your casserole dish.
5. Now take your whipped topping and cover the entire top of the dish, making a smooth surface. Sprinkle with cinnamon.
6. Slice the strawberries and place on top of your beautiful topping. Place dish in refrigerator and
let chill for at least an hour. Your milk mixture that you poured over the cut cupcakes will soak the cake and make a fabulous tres leches!
7. With the 12th cupcake that you set aside, place a special Valentine’s Day gift on top of cupcake. Tell them you created a tres leches from the same cupcakes but you saved a very special cupcake for a very special gift!
You will look like a total romantic!
For Valentine’s Day, try your hand at making cupcakes for your true love. Candace Nelson, founder of Sprinkles Cupcakes and a judge on the Food Network show “Cupcake Wars,” shares suggestions on making and decorating cupcakes. She also teaches food radio talk show host Cleverley Stone how to frost a cupcake perfectly.
Candace Nelson and her husband, Charles Nelson, also present the Houston Food Bank with a large donation live on Fox 26 Morning News. Their five-figure donation is the result of a week-long fundraiser for the Houston Food Bank. Sprinkles is donating 100 percent of the proceeds from the sale of a special Houston Food Bank cupcake to the organization.
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 prizes on every radio show!)
Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Directions
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on
medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the
milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides
of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until
tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles Strawberry Frosting (enough for 1 dozen cupcakes)
Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions
1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
2. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
3. Add vanilla and 3 tablespoons strawberry puree and mix until just blended. Do not mix too much or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Food radio show talk show host Cleverley Stone takes you on a tour of Philippe restaurant + lounge, with owner and celebrity chef Philippe Schmit. Cleverley was the first person in Houston to obtain the dinner menu for this new restaurant. Visit her website at http://www.cleverley.com/ to view the menu.
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 prizes on every radio show!)
A delicious chocolate dessert for Valentine’s Day is crema. Chef Jose Garcia and Ric Ancira from Julia’s Bistro show food radio talk show host Cleverley Stone how to make this special dish.
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 prizes on every radio show!)
Ingredients for Maracuya Whipped Cream
Chocolate and pork is not an everyday combination. But it’s very appropriate for Valentine’s Day. You may be surprised at how well these flavors blend together with a serrano and poblano pepper sauce. Chef Peter Laufer from InterContinental Hotel shows food radio talk show host Cleverley Stone how to make this delicious dish.
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 prizes on every radio show!)
Ingredients for Pork
Directions
1. Trim the pork loins and cut into 3 ounce medallions.
2. Sear medallions on both sides in a hot skillet with olive oil, seasoned with salt and pepper. Remove meat from the skillet and place in a baking dish.
3. Mix breadcrumbs, chocolate and roasted peppers in a bowl and warm up over a water bath until chocolate melts.
4. Separate the egg yolk from the egg white. Beat the egg white until stiff and fold into the chocolate/breadcrumb mixture.
5. With a baking paper create a rim around the pork medallion. Fill with the chocolate mixture and place the crowned pork medallions in the oven at 380 degrees F for 6-8 minutes. Remove the paper and serve with Serrano Pepper Sauce.
Serrano Pepper Sauce
Ingredients
Directions
1. Roast the peppers in the oven until tender. Remove the skins and seeds.
2. Place peppers in a food processor and blend until smooth.
3. Press though a fine sieve. Season with salt to taste, add butter before serving.
Fresh pasta is not hard to make and is worth the effort on Valentine’s Day. Chef Peter Laufer from the Intercontinental Hotel shows food radio talk show host Cleverley Stone how to make a special chocolate fettuccine. A small portion of this dish can be used as an appetizer while a larger portion can be used for an entree.
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 prizes on every radio show!)
Chocolate Fettuccini with Chili Alfredo Sauce Make 4 cups of cooked pasta
Source: Chef Peter Laufer, Intercontinental Hotel
Ingredients for Fresh Pasta
Directions
1. Mix four and cocoa through a sieve. In a bowl, break the eggs and whisk 2 tablespoons of water into the eggs.
2. Mound the cocoa flour mixture in a bowl or on a table surface. Using a circular motion, slowly add the egg water mixture,
stirring the mixture until all the flour is moist.
3. Knead the dough for about 10 minutes until the dough becomes silky and elastic.
4. Wrap the dough and let rest for half an hour so the gluten can activate in the flour.
5. Using a pasta machine roll, out the dough to your desired thickness. Let the cut pasta dry a little before cooking.
Ingredients for Chili Alfredo Sauce
Directions
1. In a saucepan, add the dried chili peppers to white wine and reduce liquid down by half, to 1 cup.
2. Remove the peppers. Add heavy cream and simmer for 3 minutes.
3. Add the white chocolate, let it melt and simmer until sauce is thickened.