Randy Evans, chef/owner of the popular Haven Restaurant in Houston, shares information about Cove Cold Bar, his new ‘restaurant within a restaurant’ concept, with food radio talk show host Cleverley Stone.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Cove Cold Bar is a new raw seafood bar inside the popular Haven Restaurant in Houston. Chef Jean-Philippe Gaston demonstrates how to prepare ceviche and talks with food radio talk show host Cleverley Stone.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Mexican-Style Ceviche
Chef Jean-Philippe Gaston, Cove Cold Bar
Makes 2 servings
Ingredients
Directions
1. Slice raw scallops against the grain (in the opposite way the lines run) very thinly or as thick as you would like. Set aside.
2. Place all vegetables and fruit into a bowl. Pour in liquids and let sit at room temperature for a couple hours. This will allow the fruit and vegetables to release their juices and get a true flavor.
3. Once flavors are settled (we are looking for a sweet, little briny, highly acidic taste), pour over the scallops and serve with tortilla chips.
Event organizers J. C. Reid and Michael Fulmer will host the inaugural Houston Barbecue Festival on Sunday, March 24, 2013. They share details about the event with food radio talk show host Cleverley Stone and reveal the charity beneficiary.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Gary Burns, owner of Gary Burns Old-Fashioned Pit Bar-B-Q, learned how to cook barbecue from his late father, legendary Houston pitmaster Roy Burns. Gary, who opened his restaurant in 2009, shows food radio talk show host Cleverley Stone his barbecue pit and shares his cooking methods for brisket, sausage, ribs and chicken. Burns will participate in the first Houston Barbecue Festival on Sunday, March 24, 2013.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. until 12 p.m. on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
The Burns family has been cooking barbecue for decades at their family-owned restaurant. Gary Burns, owner of Gary Burns Old-Fashioned Pit Bar-B-Q, that he opened in 2009, shares his family’s restaurant history and the secret for making good barbecue with food radio talk show host Cleverley Stone. He will participate in Houston’s first BBQ festival on Sunday, March 24, 2013.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)
Roland Laurenzo, son of Ninfa Laurenzo, shares the history of his family’s restaurants and his return to the place where it all started with food radio talk show host Cleverley Stone live from El Tiempo Cantina.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 AM to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Houston weather, traffic, news | FOX 26 | MyFoxHouston
Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!
PREPARATION:
Boil the tomatos until cooked through.
Flash fry the jalapenos until skin is softened.
Blend everything together well in a blender until creamy consistency.
Serve with corn or flour chips
PREPARATION:
Lightly mash the avocados keeping them still lumpy not pureed.
You can serve this guacamole with all of its ingredients separated.
Simply place the mashed avocado that has been seasoned lightly with salt on a plate and spread it out some.
Then place the individual ingredients around one perimeter in little piles around the smashed avocado.
This allows you to add a little or a lot of each ingredient presented on the plate!
You can also mix everything together to make what is known as “guacamole compuesto”. (all put together!)
If you go this route then simply use your preference on quantity of lime juice and salt.
Chef Domenic Laurenzo, from El Tiempo Cantina, shares his family’s recipe for their famous fajitas with food radio talk show host Cleverley Stone.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)
Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!
Fans of the Laurenzo’s guacamole and green sauce will enjoy this video as chef Domenic Laurenzo shares his family’s recipes with food radio talk show host Cleverley Stone, live from El Tiempo Cantina.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
El Tiempo’s Green Sauce (serves 4 to 6 people)
INGREDIENTS:
Water 2 cups
Cooked Green Tomato 3 ¾ lbs.
Fresh Minced Garlic 1 ½ Tbsp.
Avocado 1 ¼ lbs.
Sour Cream ¾ lb.
Cream Cheese ½ lb.
Salt 2 Tbsp.
Fried Jalapenos 3 each
Cilantro 1 ¼ oz.
PREPARATION:
Boil the tomatos until cooked through.
Flash fry the jalapenos until skin is softened.
Blend everything together well in a blender until creamy consistency.
Guacamole (serves 4 to 6 people)
INGREDIENTS:
Avocado 3 lbs.
Diced Tomato 4 oz.
Finely Chopped Jalapeno 2 oz.
Fresh Minced Garlic in olive oil 1 oz.
Finely Chopped Cilantro 2 oz.
Lime Wedges 2 each
Salt to taste
Serve with corn or flour chips
PREPARATION:
Lightly mash the avocados keeping them still lumpy not pureed.
You can serve this guacamole with all of its ingredients separated.
Simply place the mashed avocado that has been seasoned lightly with salt on a plate and spread it out some.
Then place the individual ingredients around one perimeter in little piles around the smashed avocado.
This allows you to add a little or a lot of each ingredient presented on the plate!
You can also mix everything together to make what is known as “guacamole compuesto”. (all put together!)
If you go this route then simply use your preference on quantity of lime juice and salt.
Kimberly Le-Huang from The Teahouse Tapioca & Tea shows food radio talk show host Cleverley Stone how to make bubble tea. Davin Huang tells us about the history of his all-beverage restaurant.Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays from 9 a.m. until 12 p.m. on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
This Is It Soul Food was established in 1959 by Frank and Mattie Jones. Today, their grandson, Craig Joseph Sr. shows food radio talk show host Cleverley Stone how to make the family’s famous oxtails.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Oxtails
Chef Craig Joseph, This Is It Soul Food
Ingredients
Directions
1. Place oxtails in large oven-proof pot. Cover with water. Add enough water so there are about 3 inches of water above the oxtails.
2. Add all of the other ingredients to the water. Stir oxtails and all the ingredients to mix well together.
3. Cover the pot and cook for about 2 1/2 hours in the oven (350 degrees) or until oxtails are fork tender.
Stir mixture occasionally while cooking to mix the gravy. Add water if needed.
Note: You can also cook oxtails on top of the stove.
Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to make grilled oysters with cheese. Chef Elliot demonstrates the preparation for BBQ Shrimp.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650.
(By the way, she gives out restaurant gift cards on every radio show!)
Boiled Crawfish
Ragin’ Cajun
Ingredients
Directions
1. Dump out a sack of 35 lbs crawfish on a table and pick out all dead crawfish, you only want to boil live crawfish. Set live crawfish to the side.
2. Fill a 10 gallon pot 3/4 full with water.
3. Add 3 crab boil seasoning bags (Zatarain’s or your favorite crab boil seasoning), lemon juice and bring water to a boil.
4. Once water comes to a boil, remove the crab boil bags and add your favorite crawfish spices. Make sure you stir the pot so the spices do not ball up. You want all spices broken down so the flavor can extract and do its job.
5. Bring water to simmer and let simmer for 20 minutes.
6. Bring water to boiling point and empty 1/2 the of crawfish into the water. Cook for at least 8 minutes. Crawfish will turn bright red.
7. Serve immediately with boiled corn on the cob & boiled potatoes.
8. Replenish water to reach 3/4 full in pot. Repeat for the second half of the sack of crawfish.
Char-Grilled Oysters
Ragin’ Cajun
Makes 1 Dozen
Ingredients
Directions
1. Preheat outdoor grill.
2. Shuck the 12 oysters, leaving each oyster on a half shell.
3. Sprinkle grated Romano cheese on top of oysters.
4. Sprinkle shredded Parmesan cheese of top of Romano cheese.
5. When grill is hot, place oyster shells directly on the grill.
6. Add butter blend (see recipe below) on top of oysters. This should make the grill fire flame up & over the oysters. This will give the oysters a smoky flavor and help to melt the cheeses.
7. Repeat application of butter blend on top of all oysters.
8. Once cheese is melted remove oysters from the grill. (Don’t leave shells on grill for longer than 5 minutes – depending on how hot your grill is).
9. Serve immediately with lemon wedges.
Butter Blend Ingredients
Directions
1. Mix all ingredients in a mixing bowl.
2. Once mixed together place in refrigerator.
3. Warm in microwave to liquid form so that it can be poured over oysters.
4. Tip: Put the melted liquid in a squirt bottle (like ones used for ketchup). It will make it easier to add butter blend to the oysters on the grill.
New Orleans Style BBQ Shrimp
Ragin’ Cajun
Makes 3 servings
Ingredients
Directions
1. In a large frying pan over high heat, combine all ingredients, except butter for approximately 2 minutes, until the shrimp turn pink.
2. Reduce heat to medium; add butter in small batches, allowing each batch to melt.
3. Remove pan from heat once shrimp are cooked. Place 5 shrimp per bowl and pour sauce over shrimp.
4. Serve with French bread and/or dirty rice.