Houston Restaurants & Food

Chef Ellen has some cool ideas for red, white & blue desserts. You won’t believe how easy & delicious they are!
She shows diva of dish and radio talk show host, Cleverley Stone, how to make Pomegranate Ice, Nene’s Faux Strawberry Ice Cream, Strawberries in Sugared Balsamic Vinegar with Whipped Cream and Fresh & Healthy Fruit Soup.

Strawberries Doused in Sugared Balsamic Vinegar with Whipped Cream

Ingredients

3 pints of strawberries, hulled and quartered
½ cup of balsamic vinegar
2 tsp white sugar
½ tsp lemon juice
¼ cup of brown sugar

Preparation

1. Toss strawberries with brown sugar in a large bowl. Let stand for 15 minutes.

2. On the stove in a small pot, simmer the vinegar, white sugar & lemon until you have a syrup, about 2 minutes.

3. Add a pinch of black pepper to the mixture and pour over the berries.

4. Put the berries in a glass vessel with fresh whipped cream.

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Pomegranate Ices

Ingredients

4 cups of pomegranate juice
½ cup of sugar
2 TBL lemon juice
2 TBL vodka
1/8 tsp salt

Preparation

1. Put all ingredients in a large bowl and place into the refrigerator until ready to put into the ice cream maker.
2. Use ice cream maker according to manufacturer instructions.

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Nene’s Faux Strawberry Ice Cream

Ingredients

1 ½ cups of frozen strawberries, thawed
½ cup sugar
1 TBL lemon juice
1 pt of sour cream

Preparation
1. Mix all ingredients together & pour into a container. Freeze.
You can freeze in different shaped molds ( or use ice cube trays).
2. Serve with a dollop of whip cream

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Floating Fresh Fruit Soup with Ice Cream

Ingredients

4 pints of strawberries, hulled
1 mango, peeled and halved
1 peach, peeled and quartered
1 20 oz can of crushed pineapple
1 cup of orange juice
6 TBL of sugar
Ice Cream (your choice)

Preparation

1. Using an immersion blender, mix the fruits but keep them chunky.
2. Serve in a pretty bowl with a scoop of ice cream in the middle or serve in a martini glass with a mini scoop of ice cream on top.

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Web links: Chefellen@earthlink.net, www.Cleverley.com

For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)

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Co-Executive Chefs, known as the ‘Dynamic Duo,’ Chef Austin Simmons and Chef Jeramie Robison from Tesars Modern Steakhouse and Seafood Restaurant in The Woodlands offer some grilling tips to food journalist Cleverley Stone.

On the web:
http://www.tesarsthewoodlands.com/
http://www.cleverley.com/

Ready, set, grill! Memorial Day marks the beginning of grilling season for many families.

Chef Frank Lewis, executive chef at Morton’s The Steakhouse, shows diva of dish and radio talk show host, Cleverley Stone, how to grill like a pro and how to make grilled portabella mushrooms and beef brochettes.

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

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Morton’s The Steakhouse Grilling Tips

1. Lightly oil the grilling racks so nothing sticks.

2. To ensure the grill is hot, heat it for about 30-45 minutes. Ideal temperature is 600-800 degrees. If using a charcoal grill suitable temperature is reached when coals are white, ringed with a fiery orange.

3. Add a bit of seasoning before placing the steak on the grill. Salt and pepper can do wonders.

4. Do not turn steak over too much. One turn is enough. Depending on the thickness of your steak and how rare you like it, a few minutes on either side should do it.
5. Do not stick a fork in the steak while on the grill to see if it’s done. Use a spatula or tongs when it’s time to take it off the grill.

Grilled Portabellas with Mozzarella Cheese

Ingredients

• Portabella mushroom caps, 4 inch diameter minimum
• Tomato, 1/2 inch thick slices
• Asparagus spears
• Buffalo mozzarella cheese, sliced

Directions

1. Remove the stem from the mushrooms being careful not to cut the cap. Scrape the dark side from the underside of the cap.
2. Cut asparagus to the same length as the diameter of the mushroom caps.
3. Place mushroom caps, tomato slices and asparagus in a mixing bowl. Pour in your favorite marinade. Toss until all vegetables are evenly coated with the marinade.
4. Place the mushroom caps, underside up, on the grill. Cook for approximately 45 seconds then flip over. Cook for an additional 45 seconds. Remove them from the grill and place on small sheet pan.
5. Place asparagus on the grill and cook for approximately 1 ½ minutes until lightly charred. Remove them and place on the sheet pan.
6. Place tomato slices on the grill and cook for 30 seconds until warmed. Remove them from the grill and place them on the sheet pan.

To assemble, place 1 slice of mozzarella on each cap, place 2 slices of tomato on top of the cheese, place 2 spears of asparagus on top of the tomato arranged parallel to each other.

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Mini Beef Tenderloin Brochettes

Ingredients

• Beef tenderloin medallions, 2 ounces each
• Red peppers, sliced into 1 inch quarters
• Green peppers, sliced into 1 inch quarters
• Spanish onion, sliced into 1 inch quarters
• Bamboo skewers

Directions

1. Soak bamboo skewers overnight in water.
2. Cut each beef medallion into two 1 inch pieces.
3. Prepare vegetables: Blanch peppers and onions in salted boiling water for 2 minutes.
   Place in ice bath until cold.
4. Make brochettes by placing peppers, onion and medallion in this order: red pepper, onion, medallion, green pepper, onion, medallion, onion, red pepper.
5. Place on grill and cook until done.