Chef Nick Banaszak has created delicious lunch and dinner menus for Houston Restaurant Weeks benefiting the Houston Food Bank. Diners at Hearsay Gastro Lounge can choose from nineteen different dishes including: shrimp and chicken spring rolls with sweet soy reduction, ginger, spring mix and balsamic; and tableside creme brulee with fresh fruit and sweet cream. He shows food radio talk show host Cleverley Stone how to make one of the entrées from his Houston Restaurant Weeks menu: Espresso Blackened Snapper. (He uses espresso coffee in his special fish rub!)
Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012.
Hearsay Gastro Lounge will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.
The Houston Restaurant Weeks, founded in 1982, is a certified member of Feeding America, the nation’s food bank network.
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!)
Chef Nick Banaszak, Hearsay Gastro Lounge
Makes 4 servings
Ingredients for Snapper Spice Rub
- 1 tbls paprika
- 1 tbls chili powder
- 1 tbls garlic powder
- 1/2 tbls black pepper ground
- 1 tea cayenne
- 1 tea oregano
- 1 tea kosher salt
- 1 tbls Katz Coffee espresso blend
- Oil for sautéing
- Fresh piece of snapper fish
1. Rub down presentation side of snapper with spice mix.
2. Add your favorite cooking oil to sauté pan in order stop fish from breaking apart. Place fish in hot sauté pan, spice side down.
Cook until nice and dark but not burned. Flip and cook for 2 to 5 more minutes depending on fillet thickness.