Dick Vermeil, who as an NFL coach led the St. Louis Rams to a win in Super Bowl XXXIV, tells food radio talk show host Cleverley Stone about his family winery, Vermeil Wines. His namesake wines have won awards including one from the Houston Livestock Show & Rodeo.
After emigrating from South Africa, Ettienne Leibman opened Leibman’s Wine & Fine Foods in Houston, Texas in partnership with her husband Ralph in 1979. The store has a deli, featuring Ettienne’s dishes, including her famous chicken salad; a gift shop, a chocolate section and a wine shop. She shows food radio talk show host, Cleverley Stone, how to make mini potato latkes; talks about wines for New Year’s Eve and demonstrates some nifty wine gadgets.
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 restaurant gift cards on every radio show!)
Mini Potato Pancakes/Latkes
Leibman’s Wine & Fine Foods
12 oz. potatoes (about 2 medium potatoes)
4 oz. onion (optional)
2 eggs lightly beaten
1 Tablespoon all purpose flour or 2 Tablespoons Matzo Meal
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil
1. Using a food processor or hand grater shred the potatoes and the onions.
2. In a mixing bowl combine the potatoes, onions, eggs, flour or matzo meal, salt and pepper and mix together.
3. Heat the oil and using a 1 oz. ice cream scoop gently place the potato mixture into the oil, press down lightly
with a fork and cook until golden brown.
4. Turn over and cook the other side till golden brown.
5. Remove from oil and place on a wire cookie rack or on paper towels to drain.
6. Top with crème fraiche and a small dollop of caviar.
Houston’s Wine and Food Week starts today, and you can get in on it with a short drive to the Woodlands. Chef Perry Henderson and Mitch Lasage dish up some good food and discuss how you can help culinary students.
On the web: http://www.wineandfoodweek.com/
If you’re ringing in the new year at home tonight, Ettiennne Leibman of Leibman’s Wine & Fine Foods, shows our diva of dish and radio talk show host Cleverley Stone, some ideas for fabulous food and wine pairings.
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!)
For people who plan to spend the holidays with family and friends, arriving without a gift for a party host is not an option.
Expert sommelier Sam Governale, from Fleming’s Prime Steakhouse & Wine Bar, explains on FOX 26 Morning News Extra how to select the perfect bottle of wine for any occasion.
Source: Maarten Smeets, Chef of Radisson Aruba Resort
- 1 cup dry pancake mix
- 2/3 cup cold water
- 1tbsp veg oil
- 2 cups roasted corn kernels
- 1/3 cup scalliooons, chopped
- 3 tbsp fennel chopped
- 1 1/2 cups pumpkin filling
- Place pancake mix in bowl, add water and vegetable oil and stir to blend.
- Add remaining ingredients and stir to blend.
- Cook on medium – flip pancake when edges start to brown and bubbling
occurs in the center
- Set aside.
Source: Maarten Smeets, Chef of Radisson Aruba Resort
- 2 oz soften butter
- 1/2 oz olive oil
- 1 tsp garlic chopped
- 1 tsp onions minced
- 1 tsp habanero pep pers
- 1 tsp red peppers
- 1/2 tsp cilantro
- 1/2 tsp scallions
- 1/2 tsp parsley chopped
- 6-1oz lobster medallions
- 3 oz white wine
- 1 oz heavy cream
- 2 lbs curry powder
- 2 oz granny smith apples diced
- 2 oz green bananas
- salt and pepper to taste
- Heat butter and olive oil in a medium saute pan on medium heat.
- Add onions, garlic, peppers, cilantro, scallions and chopped parsley.
- Simmer for 1 minute and add the lobster and continue to simmer for 2 minutes.
- Add the wine, cream and coconut milk.
- Continue to simmer, add curry, apples and bananas.
- Season with salt and pepper to taste.
- Place pancake in the center of plate, followed by the sauteed lobster medallion.
The fourth annual Wine & Food Week begins June 2 and ends June 8 in the Woodlands. Visitors to the event who need suggestions on how to determine what kind of wine suits their palate may need to consult Tim Hanni, known as the wine ‘anti-snob.’
Hanni is an expert in the science of sensory and is the second person from the U.S. to be designated a master of wine, though he has not taken a sip of wine in more than a decade.
Click here to watch an interview with Hanni on FOX 26 Morning News.
Click here to take the budometer test.
The best way to find out which wines satisfy your taste buds is to wine taste. How else can you compare the different wines?
However, Wines.com provides amature wine tasters with five simple tips that could improve their experience and help them make the best choice.
1. Use a clear wine glass with rims bent inwards. Why? Inward rims help funnel aromas to the nose and prevent you from spilling your wine when you swirl it.
2. Pour at most one inch of wine into your glass and take a sip of water between wines to preserve your palate.
3. Start with the lightest wines and progress to the heaviest to help keep taste buds more sensitive, which will increase your appreciation for each of the wines. The Web site suggests you try the wines in the following order: sparkling wines; roses; light whites; full-bodied whites; light reds; full-bodied reds; and lastly, dessert wines.
4. Hold the wine glass up to light or against a white background, such as a white napkin and look at the color to get a hint of the wine’s age. White wines tend to gain color as they age, while red wines generally lose their red or burgundy colors and tend to show a hint of tawny brown around the rim.
But noticing the different colors of wine is fun to see, the Web site states. The colors range from pale yellow-green to ruby red to brick red-brown.
5. Move the glass in a circular motion by holding the glass from its the stem to swirl the wine a few times. Swirling aerates the wines and releases vapors emerging from the sides of the glass for you to smell.
Wine is the product of grape, which goes through a fermentation process that eventually converts sugar into alcohol.
According to ILikeWine.com, the first step of fermentation when the juice squeezed out of a grape gets free access to the air.
The wine is then placed into casks or vats, which cuts off the circulation of air to the grapes, according to the site. It is during this stage that a deposit occurs to clear some of the the turbidness of the wine.
After a few months, the wine is separated from the deposit and is stored in a sulphured cast. Because the wine isn’t clear enough, egg white or gelatine make is used to make a further deposit and removes suspended particles.
Between two to four years, some wines, such as burgundies, clarets, champagnes or hocks, are mature enough and ready for bottling, according to the site. Other wines, such as port and sherry, are placed for futher maturing in wood.
According to the Web site 800wine.com, it takes the following measurements to make different amounts of wine:
- 1 grape cluster = 1 glass
- 75 grapes = 1 cluster
- 4 clusters = 1 bottle
- 40 clusters = 1 vine
- 1 vine = 10 bottles
- 1200 clusters = 1 barrel
- 1 barrel = 60 gallons
- 60 gallons = 25 cases
- 30 vines = 1 barrel
- 400 vines = 1 acre
- 1 acre = 5 tons
- 5 tons = 332 cases