Boring breakfasts be gone! It’s Tycer time! Chef Scott Tycer is one of the most acclaimed chefs in the Houston area and his restaurant Textile was just named by Travel & Leisure magazine as one of the ‘Best 50 New U.S. Restaurants.’
For a while, when it came to the food scene in Houston, we felt like Rodney Dangerfield — “No respect, no respect at all!” But now, thanks to four restaurants, the accolades are pouring in from publications and restaurant critics nationwide.
Restaurant journalist and radio show host Cleverley Stone explains on FOX 26 Morning News why the four restaurants have drawn national praise.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK-CNN 650 AM. (Remember, she gives out free restaurant gift certificates on every radio show!)
The recipe requires a two-day process; on the first day, the chicken soup is made while on the second day, the matzoh balls are made and the soup is finished. The soup and matzoh balls can be served with Charosis, a sweet spread.
The soup and matzoh balls serves between 6 and 8 people.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK – CNN 650 AM.(By the way, she gives out free restaurant gift certificates on every radio show!)
Ingredients for chicken soup
Chicken fat or vegetable oil
4 pieces of chicken with bone and skin (use your favorite parts) or a whole cut up chicken
4 stalks of celery, chopped, including tops
4 peeled carrots, chopped
2 leeks, chopped
1 chopped onion
Handful of Parsley sprigs
Chicken bouillon granules
Fresh parsley, chopped
Salt & cracked pepper
Day 1: Making the chicken soup
In a large stock pot heat 1 tablespoon of oil.
Season & sear the chicken with skin & bones.
Sear on all sides & set aside.
Remove skin once chicken is cool enough to handle.
Sweat chopped onion and caramelize get it brown and fragrant. Don’t burn.
Deglaze (add water) the pot with 4 1/2 cups of water. Be sure to scrape any onion bits off bottom of pot.
Add chopped washed leeks, 2 peeled chopped carrots, 2 stalks of chopped celery (including leaves), a handful of parsley sprigs and all the chicken without skin.
Bring to a boil.
Cover and simmer for 1 hour.
After 1 hour remove chicken from broth. Strain broth using strainer lined with cheese cloth to collect vegetables & residue.
Discard cheesecloth with residue & all vegetables.
Remove chicken meat from bones and chop up meat.
Put in the refrigerator.
Place broth in separate bowl and refrigerate.
Day 2: Make matzoh balls and finish the soup
Remove broth from refrigerator.
Remove hardened fat from top of broth.
Place broth back in washed stock pot.
Add to broth: 2 carrots, celery, leeks, parsley (all chopped)
Heat broth with all vegetables and add 1 cup of water.
Adding 3 tablespoons of chicken bouillon granules.
Continue to add more to bouillon to taste.
Cook soup COVERED for 15 mins until the carrots get tender
Add chopped chicken and matzoh balls to broth.
Cover and simmer until time to serve.
To serve: Garnish with chopped parsley.
(If using recipe for just chicken soup, omit adding matzoh balls.)
4 eggs, separated
1 ½ tablespoons of chicken fat or vegetable oil
2/3 cup of matzo meal (boxed mix is permissible)
chicken stock liquid from soup from day before
salt & pepper
Beat egg whites until stiff. Set aside.
In a separate bowl, whisk together: egg yolks, chicken fat or veg. oil, ½ tsp salt, ½ pepper.
Fold in egg yolk mixture to egg whites with a rubber spatula.
Mix in matzo meal, 2 tablespoons at a time, until thoroughly blended.
Cover with plastic wrap and place in refrigerator for 1 hour.
Bring chicken soup (with vegetables & chicken) to simmer.
Remove matzoh mixture from refrigerator. Wash hands well. Wet hands and roll matzoh mixture into small balls (approx. 2 tablespoons each).
Drop balls into the simmering soup.
Cover & cook for 20 mins.
A sweet spread used on matzoh bread
1 green apple per person
Handful of chopped pecans
Manischewitz, a Passover wine
Matzoh bread (cracker-like flat bread)
Peel and chop green apples. Apples will turn brown when exposed to air, but this is acceptable in this dish.
Add chopped pecans
Sprinkle cinnamon to taste over apples & pecans.
Pour wine to moisten over the entire mix to your taste.
If you are not familiar with Hubbell & Hudson Market & Bistro in The Woodlands, you are really missing out. The facility also offers catering services. Chef Edel Goncalves shows anchor Sibila Vargas how to prepare Colorado Leg of Lamb Steaks, Tuscan Navy Beans and Spicy Mint Yogurt Dip on FOX 26 Morning News.
Ingredients for Lamb Steak
4 8-ounce leg of lamb steaks
6 sprigs of rosemary
1/2 tbsp salt
1 tsp black pepper
1/2 tbsp extra virgin olive oil
Ingredients for Tuscan Navy Beans
6 ounces dry navy beans
1 ounce chopped carrots
1 ounce chopped onions
1 ounce chopped celeriac
1 tbsp chopped rosemary
1 clove of garlic
1 spring of thyme
2 tbsp salt
4 ounces extra virgin olive oil
Ingredients for Yogurt Mint Sauce
4 ounces goat milk yogurt
2 ounces mint jelly
1 tbsp chopped fresh mint
1 tsp chopped fresh seeded jalapeño
1 tsp salt
Simmer beans with 3 times the volume of water and salt for approximately 1.5 hours or until cooked completely.
Prepare the sauce combining all ingredients in a mixing bowl and reserve for service.
Strain the beans.
Pour the extra virgin olive oil, chopped vegetables, rosemary and remaining salt into a saucepan. Bring mixture to a boil and cook on medium heat for 3 minutes, then pour instantly on the beans. Reserve for service.
Season each steak with salt, pepper and a sprig of rosemary on each side.
Cook the steaks on a sautee pan with the extra virgin olive oil to desired temperature (for medium rare quality, approximately 3 or 4 minutes on each side).
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)