Category Archives: Snacks and Desserts

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El Tiempo Cantina recipes for guacmaole and green sauce

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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.

Easy Valentine’s Day dinner from Chef Michelle

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Chef Michelle Tadeo-Hernandez from Catering To Your Tastebuds shows food radio talk show host Cleverley Stone how to make an easy three course Valentine’s Day dinner using some foods that are considered to be aphrodisiacs. View recipes below from Chef Michelle Tadeo-Hernandez.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!)

A Simple 3 Course Valentines Day Dinner ~ Featuring Foods to Get You in the Mood

Appetizer: Oyster Ceviche
Makes 2 servings

Ingredients
8 Oysters (4 per serving)
1 Diced Pepper of your choice, add as much as your palate can tolerate (jalapeño, bell peppers-red or yellow)
1/4 cup Rough Chopped Cilantro
1 Diced Red Onion
3-4 Limes, Juiced
Salt to taste

Directions
1. Mix all ingredients together well and let chill until ready to serve.

Note: If you prefer another seafood option you can substitute the oysters for shrimp already cooked and chopped,
or fresh white sea bass cut into cubes. Follow the same directions above for protein substitutions. ENJOY!

Entree: Salmon Veracruz
Makes 2 servings

Ingredients
4 Fresh Wild Caught Salmon Fillets with skin on
Salon Seasoning/or your choice of Seasoning
16 oz. can of Diced Tomatoes
1/2 cup Of Diced Onions
3-4 Rough Chopped Thai Basil Leaves (you can use regular basil in place of Thai basil)
3 Cloves of Garlic, Smashed (do not chop)
1 Fresh Jalapeño, Sliced
4 Jumbo Olives, Sliced
4 Green Queen Olives Sliced (with or without pimento)
2-3 Tbs. of Olive oil
2 Limes (1 for garnish & 1 for its juice)

Directions
1. Heat a medium sauté pan with olive oil (enough to coat the bottom of you pan).
Season all fillets with your desired choice of seafood seasonings.
When your pan begins to slightly smoke add your salmon fillets skin side down.
2. When the skin starts to release from the pan (approx. 2 mins.) turn over and heat the opposite side for another 2 mins.
3. Once you have completed this process with all your fillets let them rest in a baking pan.
4. Next in the same sauté pan, sauté your onions and smashed garlic, deglazing the pan from the salmon.
5. Next add your tomatoes and mix well let cook for another 2-3 mins.
6. Finally you will add your rough chopped Thai basil leaves, both olives, and Jalapeño slices.
Stir and cook for another 2-3 mins.
7. Finally top your Salmon with the Veracruz sauce mixture and garnish with a slice of lime. ENJOY!

Dessert: Wonton Sweet Fruit Stack
Makes 2 servings

Ingredients
6 Wonton Wrappers (round or square)
1 1/2 cups Vegetable Oil
1 can of Reddy Whip Whipped Cream
1 Banana, sliced on diagonal
6 Strawberries, sliced
Melted Chocolate, in a squeeze bottle
Honey, in a squeeze bottle
Caramel, in a squeeze bottle
Powdered Sugar
Almonds for garnish

Directions
1. In a medium sauce pan heat oil to 350 degrees, place 2-3 wontons at a time and remove when golden brown onto a dry paper towel.
2. Once all your wontons are finished start to assemble: First place some whipped cream on the plate to add security for your final product
so it will not slide off the plate.
3. Next add a fried wonton on top of the whipped cream, then add some more whipped cream and sliced bananas and strawberries.
Then add another wonton on top of this creating a sandwich effect.
4. You will use 3 wontons per serving and end with whipped cream and fruit on top.
5. Drizzle with honey, chocolate, and caramel if you desire.
6. Finally garnish with almonds and powdered sugar. ENJOY!

Top Ten List ~ Aphrodisiac Foods

10 – ASPARAGUS
In 19th century France, bridegrooms were served three courses of asparagus spears at their prenuptial dinners.
Asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid.

9 – ALMONDS
Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females, or so thought the poets and scribes. Scientists say that almonds provide high doses of vitamin E, magnesium and even fiber.

8 – AVOCADO
Avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.

7 – BANANAS
Bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.

6 – BASIL
Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body.
Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating.
Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic.

5 – CHOCOLATE
Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psychoactive feel-good chemical,
and PEA (phenylethylamine), the “love chemical,” which releases dopamine in the pleasure centers of the brain. PEA is said to help induce
feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known
to promote a sense of well-being and relaxation.

4 – FIGS
Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves).
Figs are said to have been Cleopatra’s favorite fruit and the ancient Greeks held them as sacred and associated them with love and fertility.

3 – GARLIC
Garlic is chockfull of allicin, an ingredient that will increase blood flow.

2 – OYSTERS
Oysters are probably the food most associated with being an aphrodisiac. This may be due to their high zinc content, which may help to increase libido.
Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal.

1 – HONEY
Honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone.
Studies have shown that this mineral may also enhance testosterone levels in the blood.
In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

Source: Chef Michelle Tadeo-Hernandez via www.alternet.org.

Preparing oxtails at This Is It Soul Food

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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

  • 3 lbs oxtails
  • 1/4 cup of powdered chicken base
  • 1/4 cup of Kitchen Bouquet seasoning
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup of green onions, chopped
  • Salt & black pepper to taste
  • Water

 

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.

Crawfish and king cake from Ragin’ Cajun

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It is crawfish and king cake season. Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to prepare and eat crawfish. He also shares the story behind the colors of the king cake and the tradition of putting a toy baby in the cake.

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!)

Big game grub ideas from ‘Big Daddy’ Aaron McCargo Jr.

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Aaron McCargo Jr. demonstrates how to prepare his recipe for Ro*Tel Spicy Habanero Mac and Cheese. He also discusses his pre-made Gulden’s Spicy Brown Mustard Honey Chipotle Wings and Chocolate Cupcakes with Creamy Peter Pan Peanut Butter dishes.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more quick and easy game day recipe ideas that can be prepared in 30 minutes or less, McCargo encourages you to visit http://www.readyseteat.com/. (Aaron McCargo Jr. is a paid spokesperson for ConAgra Foods).

Ro*Tel Spicy Habanero & diced Tomato Cheesy Mac and Cheese

Ingredients:

  • ½ lb. whole-wheat rotini cooked aldente
  • 4tbsp butter
  • 2tbsp diced onion
  • 2tbsp flour
  • 1tsp black pepper
  • ½ tsp. cayenne
  • 2cups milk
  • ½ cup shredded Muenster cheese
  • ½ cup shredded sharp cheddar
  • ½ cup shredded Gruyere cheese
  • ½ cup packed chopped fresh baby spinach
  • 10oz Ro*tel habanero and diced tomato drained
  • 1-1/2 cup panko breadcrumbs
  • 1tbsp-smoked paprika

To Prepare:

Heat oven to 350 degrees F

In saucepan over medium high heat, melt 2 tbsp. butter and add onions. Add flour, black and cayenne pepper and mix until mixture is the consistency of paste. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and let thicken. About 5 minutes. Once thickened, turn off heat and whisk in the cheeses. Add pasta and mix until pasta is well coated. Fold in spinach and Ro*tel habanero & diced tomato. Let stand.

In small pan melt remaining 2 tbsp. butter over medium heat. Once melted, turn heat off and add panko and paprika mix well to combine. Pour pasta mixture into large enough size casserole dish and sprinkle with breadcrumb mixture. Bake in oven for 18-20 minutes or until golden bubbling brown.

Guldens Spicy Brown Mustard Honey Chipotle Wings
Serves 3-4

Ingredients

  • 1 ½ to 2 lbs. jumbo wing pieces
  • ¼ cup Guldens Spicy Brown Mustard
  • ½ cup honey
  • ¼ cup Franks hot sauce
  • 2tbsp diced chipotle peppers in adobo sauce
  • 2tbsp chopped scallions
  • Pam release spray

 

To Prepare:
Preheat oven to 425 degrees F.

Spray sheet tray with Pam release spray and be generous. Lay wings out in an even layer and bake 12-15 minutes and turn, bake on other side until desired crispness about another 8-10. In large bowl whisk remaining ingredients until mix thoroughly. Toss wings until evenly coated and serve.

Chocolate Cupcakes with Creamy Peter Pan Peanut Butter –Mascarpone Frosting
Makes 24 cupcakes

Ingredients

  • 1 standard –size box chocolate cake mix
  • ¼ cup creamy Peter Pan Peanut butter
  • 1-cup mascarpone cheese
  • 2 tbsp. cup apple juice
  • 3 tbsp. heavy cream
  • One -1 pound box confectionary sugar
  • ½ cup chopped salted peanuts

 

To Prepare:
Bake cupcakes according to the cake mix directions. Let cool completely on a wire rack.

In large bowl beat peanut butter, mascarpone cheese, apple juice, and heavy cream until smooth with hand mixer or in a standing mixing bowl with the paddle attachment on medium high. Reduce speed to low and gradually add in confectioners’ sugar and mix until smooth. Frost the cupcakes liberally using a rubber spatula and top with peanuts.

Making Kolaches behind the counter at Shipley Do-Nuts

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The kolaches at Shipley Do-Nuts are made with the same sweet dough that’s used for their glazed and filled donuts. Lawrence Shipley shows food radio talk show host Cleverley Stone how to make kolaches, which represent 40 percent of sales at Shipley Do-Nuts.

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!)

The history of Shipley Do-Nuts behind the counter with Lawrence Shipley

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Lawrence W. Shipley III is the third generation to operate the family business, Shipley Do-Nuts, founded by Lawrence Shipley Sr. in 1936. He tells food radio talk show host Cleverley Stone why his grandfather put a hyphen in the word ‘donuts’ and other interesting facts about the company.

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!)

Making glazed and filled donuts behind the counter at Shipley Do-Nuts

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Kirk Holt, general manager of Shipley Do-Nuts, shows food radio talk show host Cleverley Stone how the crew members make glazed and filled donuts.

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!)

Raspberry rumba salsa by Mark Wieser

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Mark Wieser started a roadside fruit stand in 1969 in Fredericksburg, Texas. Since then, Fischer & Wieser Specialty Foods has become the top gourmet food company in Texas. He shows food radio talk show host Cleverley Stone how to make his raspberry rumba salsa.
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!)

Raspberry Rumba Salsa
Mark Wieser, Fischer & Wieser Specialty Foods

Makes about 3 1/2 cups

Prep Time: 15 minutes
Chill Time: 2 hours

Ingredients

  • 2 cups canned Mandarin orange segments, well drained and roughly chopped
  • 1 small red onion, diced
  • 1 cup your choice of raspberry chipotle sauce (we like Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce®)
  • 1/3 cup freshly squeezed lime juice
  • 1 bunch cilantro, leaves and tender stems chopped
  • 4 chile pequins (more or less to taste)
  • Corn tortilla chips

Directions
1. Combine all ingredients in a medium–sized bowl and stir to blend well.
2. Refrigerate until ready to serve.
3. Transfer salsa into serving bowl and serve alongside a basket of corn tortilla chips.

Black-eyed pea salsa and salad recipes from Dekker’s Mesquite Grill

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Houston weather, traffic, news | FOX 26 | MyFoxHouston

Chefs Anthonie Dekker & Ryan Hallsted from Dekker’s Mesquite Grill in Fulshear, Texas, show food radio talk show host Cleverley Stone how to make two dishes featuring black eyed peas: a salsa and a salad.

Mesquite Black Eyed Peas with Corn Relish
Chef Anthonie Dekker and Chef Ryan Hallsted, Dekker’s Mesquite Grill

Ingredients

  • 1 cup Bacon, rendered & diced
  • 1 cup Ham, preferably smoked, diced
  • 2 cups Black Eyed Peas, pre-cooked
  • 1 cup Red Peppers, roasted, peeled, de-seeded
  • 3/4 cup Roasted Poblano Peppers, roasted, peeled, de-seeded
  • 1 cup Cream Sherry
  • 2 cups Chicken Stock
  • 2 tablespoons Butter
  • Salt & Pepper to taste

Corn Relish Topping

Ingredients

  • 1 cup Roasted Corn, kernels cut off the cob
  • 1/2 cup Red Onions, diced
  • 1/4 cup Cilantro, chopped
  • Juice from two fresh limes

Directions
1. Sauté bacon and ham together in butter until bacon is crispy.
2. Add roasted peppers and black eyed peas and bring up to heat.
3. Deglaze pan with cream sherry and chicken stock.
4. Reduce liquid by half. Add salt and pepper to taste.
5. Mix corn relish ingredients separately and add as a topping to the black eyed pea mixture.

Roasted Root Vegetable Salad with Black Eyed Peas

Ingredients

  • 2 cups Black Eyed Peas, pre-cooked
  • 2 Tablespoons Olive Oil
  • 1/4 cup Thyme – 2 sprigs
  • 1/2 cup Parsnips
  • 1/2 cup Rutabaga
  • 1/2 cup Carrot
  • 1/2 cup Turnip
  • 1/4 cup Italian Parsley
  • 1/4 cup Green Onion
  • 1/4 cup Basil
  • 2 cups Arugula
  • 1/2 cup Feta Cheese
  • 1 cup Sherry Vinaigrette Dressing
  • Salt & Pepper to taste

Directions
1. Pre-heat oven to 400 degrees F.
2. Peel and dice all root vegetables. Mix with olive oil, salt & pepper & fresh thyme.
3. Roast vegetables for about 10 minutes or until slightly caramelized, then cool.
4. Add all root vegetables, once cooled, in mixing bowl with black eye peas.
5. Finely chop green onions, basil and Italian parsley and add into vegetables.
6. Mix in Sherry Vinaigrette and place vegetable salad on top of a bed of arugula.
7. Top with feta cheese and enjoy!

Etoile offers star cuisine

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Chef Philippe Verpiand, owner of Etoile Cuisine, a new restaurant in Uptown Park, shows food radio talk show host Cleverley Stone how to make two classic French dishes: short ribs and an apple tart.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch them prepare the apple tart: http://www.myfoxhouston.com/video?autoStart=true&topVideoCatNo=default&clipId=8084769

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