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 certificates on every show in August!)
Chef Jason Chaney at The Barbed Rose has received rave reviews for his grilled wagyu hot dogs, topped with Texas chili, cheese sauce and pickle relish. He shows food radio talk show host, Cleverley Stone, how to make the dish.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)
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The Barbed Rose
Chef Jason Chaney
Texas Style Chili
Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Directions
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
3. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
4. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
5. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
6. Remove from heat and serve, or refrigerate, and serve the next day.
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Pickle Relish
Ingredients
2 cups dill pickles, diced
1 each garlic cloves, minced
1 pinch allspice, ground
¼ cup granulated sugar
1 cup whole grain mustard
1 teaspoon salt
1 ½ cup yellow onion, chopped and cooked until soft
Directions
1. In a mixing bowl, combine all ingredients and allow to sit for a time before eating, the longer the better.
2. Green food color can be added for the Chicago style ‘ectoplasm’ relish.
Directions
1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste.
2. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.
www.BarbedRose.com & www.Cleverley.com
Chef Robert Del Grande from RDG + Bar Annie, shows food radio talk show host Cleverley Stone how to make the dish that he will prepare at the annual Chefs’ Dinner benefiting the Houston Food Bank on April 20, 2011 at the Houstonian Hotel. His Chilled Spring Asparagus Soup with Crab Meat is a light and healthy dish with lots of vegetables.
The annual Chefs’ Dinner benefiting the Houston Food Bank will feature a multi-course meal prepared by several of Houston’s finest chefs. For 137,000 Houstonians each week, however, fine dining is something much simpler, though no less appreciated – a meal made from food provided by Houston Food Bank partner agencies. While their meals may not be fancy, they are wholesome and provide essential nutrients to the families and individuals who receive them.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Chilled Spring Asparagus Soup with Crab Meat (Serves 4)
Source: Chef Robert Del Grande, Restaurant RDG + Bar Annie
Ingredients
1 lb Asparagus
8 each spring onions or green onions
1 tbl Butter
½ each White Onion: minced
2 each Garlic: minced
½ each Fennel: minced
2 each Leek: white part only: minced
3 cups Chicken stock
1 tbl Fresh Tarragon leaves: loosely packed
1 cup Heavy cream
1 ½ tsp Salt
¼ tsp Black pepper
8 oz Fresh jumbo lump crab meat: cleaned
1 each Serrano chile: finely sliced (optional: depending on amount of spice desired)
1 tbl Extra virgin olive oil
Directions
1. With a potato peeler, peel the asparagus.
2. Bring a pot of light salted water to a boil. Blanch the asparagus under tender. Remove from the water and chill.
3. In the same boiling water, blanch the green onions until tender. Chill. Roughly chop and reserve.
4. Cut the asparagus in half. Roughly chop the lower stems and reserve. Thinly slice the upper green ends and reserve.
5. In a saucepot over medium heat, melt the butter. Add the minced onion, garlic, fennel and leek. Lightly cook the
ingredients until translucent. Do not brown.
6. Add the chicken stock and bring to a simmer. Simmer for approximately 20 minutes. Cool to room temperature.
7. Transfer the cooled liquid and the vegetables to a blender. Add the chopped lower ends of the asparagus. Add the tarragon leaves.
Puree until smooth. Add the salt and pepper.
8. Stir in the cream. Adjust seasoning if necessary. Chill.
9. To serve, combine the sliced upper ends of the asparagus with the crab meat, the chopped blanched green onions and the
thinly sliced Serrano chiles. Toss with the extra virgin olive oil. Light salt & pepper. Divide the crab mixture between for soup bowls.
Gently pour in the chilled soup and serve.
Husk corn, with a paring knife, cut corn off cob over a large bowl. With back of knife, scrape the cob, removing any remaining bits of corn into bowl. Break cob in half and place into large pot. Set aside corn kernels.
In a large, heavy gauge pot, over medium heat, add butter. Let melt, but do not brown. Add onion, bell pepper, and garlic. Stir with wooden spoon. Cook until onion is translucent, about 3 minutes.
Do not brown. Add flour ¼ at a time, constantly stirring with wooden spoon. Cook about 2 minutes or until all flour is well incorporated. It will have a nutty smell and a pale color.
Whisk crab/shrimp or crawfish stock into pot one quart at a time until well incorporated. Bring to a boil, and then simmer for 5 minutes. Add corn kernels and season to taste. Add cream and thyme, constantly stirring.
Gently add crawfish. Season with hot sauce and adjust seasoning to taste. Serve with a sprinkle of green onion.
Chef’s Note: Before adding cream, be sure soup is desired consistency. You can adjust the consistency by adding more stock or water to thin or reducing to thicken.
Ziggy Gruber, owner of Kenny & Ziggy’s Deli,shows food radio talk show host Cleverley Stone how to make his award-winning chicken soup while AJ Saper previews the 10th annual Chicken Soup Cookoff in Houston, which takes place Sunday, Jan. 30, at the Congregation Emanu El on 1500 Sunset Boulevard. More than 40 restaurants will compete for the title of Houston’s Best Chicken Soup and the event benefits the Houston Food Bank. The public is invited to attend and vote for their favorite soup. Adult tickets cost $10 while admission for children is $5 per ticket.
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 prizes on every radio show!)
Kenny & Ziggy’s Chicken Soup
Source: Ziggy Gruber
Ingredients
1 whole chicken
3 stalks celery
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
2 large whole carrots, peeled
Kosher salt to taste
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
1 bunch of Parsley, cleaned and tied with a string
Directions
1. Place all ingredients in a pot and cover with water.
2. Let soup simmer for 1 hour and 15 minutes.
3. When chicken cools, cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
4. Strain the soup, and discard everything solid except for the carrot and celery.
5. Add salt and pepper to taste. Slice carrot and celery then toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls.
Kenny & Ziggy’s Matzo BallsIngredients
4 large eggs
1/3 cup schmaltz (rendered chicken fat)
1/4 teaspoon plus 1 tablespoon salt
1/4 teaspoon freshly ground black, or even better, white pepper
1 1/3 cups matzo meal
Directions
1. Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, and add the 1/4 teaspoon salt, pepper.
2. Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff.
3. Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours.
Fill a large; wide pot three-quarter full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat.
4. Wet your hands with cold water so the batter doesn’t stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1 1/4 inches in diameter. They will double in size when cooked.
5. Gently place the matzo balls in the boiling water. When all have been added, decrease the heat so the water simmers briskly, but isn’t at a rolling boil, when the pot is covered. Cook for 25 minutes, preferably without removing the pot lid.
6. Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.
When it’s cold outside, a hearty stew will warm the body and soul. Chef Mark Schmidt from The Rainbow Lodge shows food radio talk show host Cleverley Stone how to make a Santa Fe Green Chile Stew.
Chef Schmidt uses wild boar as the meat when he makes this dish at The Rainbow Lodge. In this recipe he uses pork, but any meat or poultry can be substituted.
Chiles are New Mexico’s largest agricultural crop. Green chiles are a popular ingredient in many dishes in New Mexico, Colorado, Utah and California.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,Saturdays at noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Santa Fe Style Green Chile Stew
Source: Chef Mark Schmidt, The Rainbow Lodge
Ingredients
1 tablespoon olive oil
1 pound boneless pork shoulder, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pounds roasted & peeled New Mexico chiles
2 jalapeno peppers, diced (optional)
2 large russet potatoes, peeled and cubed
1 quart chicken stock
½ cup chopped cilantro
salt to taste
Directions
1. Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat.
Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
2. Cook and stir for a few more minutes, then pour in the chicken stock.
Reduce the heat to low, and simmer for about 1 hour.
3. Add the potato to the stew, and simmer for about 30 minutes.
4. You can roast your chiles during this time. Peel, seed, chop and add to the stew along
with the jalapeno peppers.
5. When the potatoes are soft and the pork is tender, add the cilantro. Cook for about 10 minutes,
then remove from the heat and serve.
Dutch chef Anthonie Dekker of Dekker’s Mesquite Grill, shows food radio talk show host, Cleverley Stone, his version of the traditional American New Year’s Day dish of black eyed peas with collard greens and sausage. Trained in Europe, Dekker has cooked for many celebrities and politicians. His new restaurant, Dekker’s Mesquite Grill,
will open in Fulshear, Texas in spring 2011.
Black Eyed Peas with Collard Greens and Sausage
Submitted by Chef Anthonie Dekker
Dekker’s Mesquite Grill, Fulshear, Texas
Ingredients
1 pound Black Eyed Peas (Fresh if possible)
½ cup Bacon
½ cup Onion, Chopped
½ cup Celery, Chopped
½ cup Carrots, Chopped
¼ tsp Salt
¼ tsp Fresh ground Pepper
¼ tsp Thyme, fresh and chopped
1 Bay Leaf
3 Cups Chicken Stock
Link sausages
Directions
1. Sauté bacon until brown and remove from pan. Leave bacon drippings in pan.
Add the onion, celery and carrots to bacon drippings and sauté until onion is translucent.
2. Add salt, pepper, thyme and bay leaf to onion mixture.
3. Transfer above mixture to stock pot or large sauce pan.
Add peas and chicken stock. Cook until peas are tender.
4. Cook sausages thoroughly in sauté pan. When cooked, slice into 1/4 inch slices and add to pea mixture 10 minutes before serving.
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Collard Greens
1 bunch Collard Greens
1/2 Cup Bacon
½ cup Onion, chopped
¼ tsp Salt
¼ tsp Fresh ground pepper
2 Tsps Butter
1 clove Garlic
pinch of Nutmeg
1½ cups Chicken stock
1½ links of your favorite link sausage
Directions
1. Brown the bacon. Add butter,onion, salt, pepper, garlic.
Sauté until onion translucent.
2. In a large pot add all of the ingredients. Bring it to a boil. Add greens and cover.
Reduce to simmer. Cook until greens are tender. Serve.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)
Houston-based Cindy Reed Wilkins, also known as the Chili Queen, is the only chef in America who tied with celebrity chef Bobby Flay on his television cooking competition show, “Throwdown.” Wilkins demonstrates her famous chili recipe with food radio talk show host Cleverley Stone and shares her technique and cooking tips.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk KIKK-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Cin Chili
Source: “Chili Queen” Cindy Reed Wilkins, Cin Chili & Company Inc.
STEP 1:
Ingredients
2 Lbs. beef chuck tender cut into 3/8 inch cubes
1 tsp. cooking oil
1 tsp seasoned salt
Directions:
1. In a four quart heavy saucepan, add the above ingredients and brown the meat.
STEP 2:
Ingredients
1 8 oz. can no-salt tomato sauce
1 14 ½ oz can beef broth
1 tsp. chicken bouillon
1 tsp. beef bouillon
2 tsp. onion powder
1 tsp. garlic powder
1 tbsp. chili powder
½ tsp. jalapeno powder
½ tsp salt
¼ tsp white pepper
2 Serrano peppers
Directions
1. Bring beef broth and tomato sauce to a slight boil.
2. Combine seasonings and add to the beef mixture.
3. Return to a boil. Reduce heat and simmer for 1 hour.
4. Sear and float two Serrano peppers.
STEP 3:
Ingredients
5 tbsp. chili powder
1 tsp. garlic powder
¼ cayenne pepper
2 tsp. cumin
¼ tsp. brown sugar
1 tsp. seasoned salt
Directions
1. Combine seasonings and add to beef mixture.
2. Bring to a boil. Reduce heat and simmer for 30 minutes.
You may add water or beef broth for consistency.
3. Remove Serrano peppers when they become soft.
STEP 4:
Ingredients
1/8 tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. onion powder
2 tsp. chili powder
1 1/2 tsp. cumin
Directions
1. Combine seasonings and add to beef mixture.
2. Simmer for 30 minutes.
3. Serve hot.
For anyone preparing to host some haunts during Halloween but can not seem to find a recipe to make guests scream, chef Carlos Meltzer from Sur La Table brings both sweet and savory options to try at home.
Winter Vegetable Stew with Moroccan Flavors
From Simple Comforts 50 Heartwarming Recipes
Serves 6 to 8
2 large carrots, peeled and cut into ¾ inch pieces
2 stalks celery, cut into ¾ inch pieces
2 tablespoons golden or dark raisins
2 cloves garlic, bruised with knife
1 leek, trimmed and cut into ¾ inch pieces
8 ounces winter squash (such as butternut, pumpkin or acorn), peeled, seeded, and cut into ¾ inch cubes
8 ounces Yukon Gold or other potatoes, unpeeled, cut into ¾ inch cubes
8 ounces rutabagas, peeled and cut into ¾ inch cubes
8 ounces turnips, peeled and cut into ¾ inch cubes
2 tablespoons extra virgin olive oil
1 (28 ounce) can Italian plum tomatoes with juices
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1 teaspoon coarse salt
1 cinnamon stick
1 bay leaf
2 tablespoons chopped fresh cilantro for garnish
2 tablespoons minced preserved lemons (optional)
1. Combine the carrots, celery, raisins, garlic, leek, squash, potatoes, rutabagas, turnips, and olive oil in a large Dutch oven or other ovenproof pot. Add the tomatoes, cumin, paprika, and salt. Fold together until blended. Tuck the cinnamon stick and bay leaf.
2. Cover and place in a cold oven. Turn the oven to 450 degrees F. Bake without disturbing for 1 ¾ hours. Remove from the oven and let stand, covered, for 10 minutes. Sprinkle with cilantro and preserved lemons, if using. Serve hot from the oven or at room temperature.
Swiss Meringue Buttercream
Yield: 3 cups
7 large fresh egg whites
1 1/4 cups granulated sugar
1/8 teaspoon salt
1 pound (4 sticks) unsalted butter, chilled, cut into small pieces
1 teaspoon pure vanilla extract
Place egg whites and sugar in the metal or glass bowl of a standing mixer. Gently whisk the whites and sugar together, but do no whip.
Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture reaches 140 F on a digital or candy thermometer.
Carefully transfer the bowl to the mixer stand. Using the whisk attachment, beat the whites on high speed until the mixture has formed a stiff meringue around 8 – 10 minutes.
With the mixer still running on high speed, slowly add the butter one piece at a time, until all of it has been incorporated. Add the vanilla extract, and continue to mix just until combined.
Remove the buttercream from the mixer bowl and place in an air tight container. If you will be using the buttercream within a couple of hours, store the container, covered, at room temperature. Any unused buttercream can be stored in the refrigerator for up to 3 days, in the same air tight container. When ready to use, bring the buttercream to room temperature, and return to the mixer bowl, beating on low speed with a paddle attachment till creamy again.
Pumpkin Spice Cupcake
These cupcakes are sure to be a hit at your next Fall gathering. This recipe also makes a great ever-day muffin with the addition of some chopped nuts or raisins.
Yield: 12 cupcakes
2 cups all purpose flour, sifted
1 cup granulated sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon salt
4 oz (1 stick) unsalted butter, cold, cut into cubes
2 large eggs
1 cup canned pumpkin puree
1 cup canned evaporated milk
Preheat oven to 350 F. Line a standard 12 cup cupcake pan with paper liners.
In the bowl of a large food processor combine together the flour, sugar, baking powder, cinnamon, nutmeg and salt, pulse until thoroughly combined. With the food processor running, drop in cold cubes of butter in small amounts until mixture resembles a cornmeal.
In a 4 cup glass measuring cup, combine the eggs, canned pumpkin, and evaporated milk and stir together. With food processor running, slowly stream in the pumpkin liquid until a smooth batter is formed. Turn off food processor and scrape down the sides of the bowl if needed; mixing by hand if necessary.
Spoon the finished batter into the cupcake pans, filling each cup with approximately a 1/2 cup of batter, or until the cups are 2/3 full. Place in the oven and bake for 18 – 20 minutes or until toothpick inserted in the center of one of the cupcakes, comes out clean. Remove from the oven and cool completely before frosting.
Pumpkin Patch Cupcakes
2 cups flavored buttercream frosting
1/2 cup chocolate jimmies or sprinkles
2 – 3 pieces large shredded wheat cereal
36 mini pumpkin candies
To decorate your cupcakes, start with a pastry bag fitted with a large plain tip. Fill pastry bag with buttercream of your choice and pipe a 1” layer of frosting in a single layer atop each cupcake. Place the chocolate jimmies into a shallow pie pan, and roll the sides of each cupcake through the sprinkles to attach. Break up the large pieces of shredded wheat into a bowl, into various “strips” until it resembles broken up straw or hay. Place a small pile of shredded wheat on top of each cupcake, keeping within the border already created by the jimmies. Place 3 pumpkin candies in the center of each cupcake on top of the shredded wheat, placing one on its side to add character. Enjoy!!
*17 Restaurant, located in the Alden Hotel, downtown Houston, is participating in Houston Restaurant Week until September 1st. Executive chef Sam Beier shows us how to make two dishes that are on the menu: Yellow Beet Gazpacho with Crab Meat Salad Topper and Fish and Farro. Farro is not seen frequently on menus. Chef Beier demonstrates how to make this healthy grain product, once used by the ancient Egyptians. Houston Restaurant Week, which benefits the Houston Food Bank, was founded by restaurant journalist and radio show host Cleverley Stone, who is also the event chair.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on Talk KIKK-650. (By the way, she gives out free restaurant gift certificates on every radio show!)
Yellow Beetroot Gazpacho with Crab Salad Topper
Chef Sam Beier
*17
Gazpacho Ingredients
4 Yellow beets
1 English cucumber
4 ounces Sour dough bread
2.5 ounces Champagne Vinegar
4 cups Water
Salt to taste
Preparation
1. Wash the beets in water.
2. Put into large pot with water and bring to a boil.
3. Once cooked tender, remove from water and let cool.
4. Peel the skin off the beets and discard the skin.
5. Cut up the beets and place Vitamix blender.
6. Peel the cucumber, cut into chunks and place in blender.
7. Cut the sour dough into chunks, removing the crust. Place into blender.
8. Add Champagne vinegar and water. Blend everything until smooth.
9. Taste and add salt to taste.
10. Finish with orange oil.
Crab Salad Ingredients
4 ounces Jumbo Lump Crab Meat
10 leaves Cilantro
5 Cherry Tomatoes
1 Jalapeño
1 Shallot
2 tablespoons extra virgin olive oil
Salt to taste
Preparation
1. Gently pick through the crab meat, removing any shells.
2. Wash the cilantro from any dirt and cut into fine strips.
3. Cut the cherry tomatoes into 6 pieces each.
4. Remove seeds from jalapeño and mince it.
5. Peel the shallot and mince it.
6. Put all ingredients into a small bowl and gently toss with bit of olive oil and salt.
7. To serve: Place gazpacho soup in bowl. Put spoonful of crab salad in the middle of the soup.
Pan Seared Fish & Farro with Pistou
Chef Sam Beier
*17
Farro Ingredients
16 ounces Farro
Zest from grapefruits
1 Onion, diced
8 cups Chicken stock
2 Bay leaves
Butter
Salt and pepper to taste
Preparation
1. Soak farro overnight in ample amount of water, enough to cover.
2. In sauté pan, sweat the onion in butter until tender.
3. Add grapefruit zest, bay leaf and farro.
4. Add the chicken stock and season to taste.
5. Cook at a simmer, covered for one hour. When cooked, grains should be plump with some chew to them.
6. Leave in pot and let steam for several minutes.
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Pistou Ingredients
8 ounces Basil
2 ounces Parmesan cheese
2 Cloves garlic
2 ounces Pine nuts
1/2 cup Olive Oil
4 cups Chicken stock
Water for boiling
Ice water
Preparation
1. Pick the basil leaves and then blanch in boiling water. Shock right away in ice water.
2. Wring out the water from basil. Chop basil.
3. Put all ingredients into the Vitamix blender.
4. Blend on high until everything is smooth and the color is bright green.
5. Heat before serving.
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Fish Ingredients
4 fillets of your favorite fish
Olive Oil
Preparation
1. Pan sear your fish fillets. Serve immediately.
2. To serve: Place cooked fish fillet on top of farro, drizzle with pistou.
