Tag Archives: Barbecue

Making onion rings at Joe’s Bar-B-Q in Alvin, Texas

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Joe Saladino opened Joe’s Bar-B-Q in 1976. Today, Joey Saladino Jr. shows food radio talk show host Cleverley Stone how to make the famous Joe’s Bar-B-Q fried onion rings.

Steps: (watch video for demonstration)
1. Peel the skin from a large white onion.
2. Cut onion into thick rings.
3. Separate the rings.
4. Drop rings into your favorite seasoned batter. Coat rings well.
5. After dipping into batter, dredge rings in plain white flour (no seasoning). Coat rings well with flour.
6. Drop rings into hot vegetable oil. (Joe’s uses cottonseed oil.)
7. Fry until golden brown, about 2-3 minutes.
8. Remove from oil and drain on paper towel. Serve immediately.

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!)

Farrago World Cuisine among participants in Houston Restaurant Weeks

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Many Houstonians are familiar with Farrago World Cuisine for the fabulous weekend brunches.

With the arrival of new general manager, Patrick Dorrian, formerly of Valentino and *17, and chef Chad Weise, a new fine dining element has been added to the popular midtown Houston restaurant. Farrago World Cuisine is participating in Houston Restaurant Weeks to introduce their new menu to the city. (But don’t fret, their fan-favorite dishes and weekend brunches are still available.) Chef Weise shows food radio talk show host Cleverley Stone how to make an entrée from his Houston Restaurant Weeks menu: New Orleans BBQ Crawfish with Rosemary Biscuit.

Houston Restaurant Weeks takes place from Aug. 1 through Aug. 31, 2012.
Christie’s will donate $3 from each Houston Restaurant Weeks lunch and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Diners can make a $10 donation to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

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 cards on every radio show!)

Go Texan Day Means Eating Barbecue

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Friday, Feb. 27 is Go Texan Day. People in the Houston area are encouraged to dress like cowboys and cowgirls, trailriders are making their way into town for the big parade on Saturday, Feb. 28 and the World’s Championship BBQ Contest takes place during the weekend at Reliant Park.

What is the perfect food to eat during the rodeo kickoff weekend? Barbecue, of course! The diva of dish and radio talk show host Cleverley Stone has a list of the can’t-miss barbecue joints for Houston-area residents to sample.

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!)

What is barbecue? Cleverley says it’s not just one food. It’s a group of dishes like beef brisket, barbecue sauce, ribs, sausage, chicken, beans, cole slaw, potato salad, pickles, onions, jalapenos, rolls and bread.

Cleverley asked her friends on Facebook.com for their barbecue joint recommendations:

Desirae & Poms: Hickory Hollow
Matthew: Luling City Market & Rudy’s
Nell: Galvan’s Sausage House
Mary: Demeris BBQ
Carolyn: Carl’s BBQ
Edward: Otto’s
Patrise: Central Texas BBQ
Diana: Goode Company

Cleverley recommends Pizzitola’s, Pappas BBQ, Swinging Door, Barbecue Inn, Big Daddy’s and Harlon’s BBQ.

Recipe: Ring of Fire Barbecue Sauce

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Source: Chef Jonathan Jones from Beaver’s Ice House

Chef Jones shows restaurant journalist Cleverley Stone how to make his tasty homemade barbecue sauce. The sauce is not too spicy and has a touch of sweetness. This sauce would make great holiday gifts for friends and family.

Click here to watch Chef Jones show Cleverley how to make the secret sauce in the kitchen on FOX 26 Morning News.

Ingredients (Makes approximately one gallon)

  • 20 cloves garlic wrapped in parchment paper and foil
  • ½ cup unsalted butter
  • 4 celery stalks, chopped
  • 2 cups sweet or yellow onion, chopped
  • 1/4 cup shallots, sliced
  • 1 teaspoon kosher salt
  • 3 tablespoons ancho chile powder, freshly toasted and ground
  • 3 tablespoons guajillo chile powder, freshly toasted and ground
  • 2 teaspoons chile de arbol powder or cayenne
  • 1 teaspoon ground cloves
  • ½ cup brown sugar, packed
  • 2 cups brewed Katz ‘Ring of Fire’ Coffee
  • 1 cup Worcestershire sauce
  • 1 cup apple cider vinegar
  • 1 quart ketchup

Directions

  1. Peel garlic cloves.
  2. Place garlic in the oven on baking sheet and roast for approximately 20 minutes at 350 degrees.
  3. In saucepan over medium heat slowly melt butter.
  4. Add celery, onion, shallots and salt. Sweat until soft. Do not caramelize.
  5. Add all the chile powders and ground cloves to saucepan. Cook for two minutes.
  6. Add the brown sugar and allow it to melt.
  7. Add garlic and rest of the ingredients. Slowly bring to a boil, reduce heat and simmer for 20 minutes.
  8. Allow to cool. Then puree in blender until smooth. (Immersion blender may also be used.)

Note: This sauce freezes well. If frozen, thaw at room temperature and heat to a slow simmer and stir or whisk to blend ingredients again.

Directions for Dried Chiles

  1. Remove stems and open the chiles. Remove all of the seeds.
  2. Lay the chiles open on a baking sheet and toast in pre-heated 350 degree oven for 5-7 minutes.
    Remove from oven and allow to cool.
  3. Crush toasted chiles in a food processor then pulverize them in a spice or coffee mill to a fine powder.

Rodeo-Goers Live for Rodeo Cuisine

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Houston Food


Funnel cakes, curly fries, corn dogs, fried candies, chicken legs, corn on the cob — barbecue is no longer the only rodeo food staple.

Rodeo-goers tell FOX 26 photojournalist Matt Matejka what they like to nibble or sip on the most.

Armenian Kabobs

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Source: Zella Cherchian, first-generation Armenian

Ingredients:

  • 2 lbs of beef tenderloin or filet mignon
  • Olive oil, enough to coat the meat
  • 1 teaspoon of red pepper paste
  • 1 teaspoon cayenne pepper
  • 2 tablespoon red pepper powder
  • Salt and pepper to taste
  • 2 large onions, cut about 1-inch squares
  • 2 medium-sized green bell peppers, cut about 1-inch squares
  • Mushrooms, cut in half

Directions:

  1. Season the meat with the above then add vegetables. Mix again, cover and put in refrigerator overnight to marinate well.
  2. The next day, add to skewers by alternating meat, onion, green pepper, mushroom.
  3. Grill for about 4-5 minutes.

Jamaican Jerk Chicken

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Source: AllRecipes.com

Ingredients:

  • 6 skinless, boneless chicken breast halves – cut into chunks
  • 4 limes, juiced
  • 1 cup water
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 1/2 cups chopped green onions
  • 6 cloves garlic, chopped
  • 2 habanero peppers, chopped

Directions:

  1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat an outdoor grill for medium heat.
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Sausage Burger with Fresh Chiles and Creole Tomatoes

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Source: Herbsaint Restaurant, New Orleans

Sausage Patty Ingredients:

  • 2.5 lbs Finely ground pork shoulder
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon salt
  • 1teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon chili flakes
  • 1/2 tablespoon cayenne
  • 1/4 cup balsamic vinegar
  • 1 teaspoon fresh dried oregano
  • 1 teaspoon fresh dried thyme
  • Mix together and form into 6 patties

Chiles Ingredients:

  • 6 to 8 each Fresh paprika or Anaheim chiles
  • 1 each sprig of rosemary
  • 4 each slivered cloves of garlic
  • 1/2 cup extra virgin olive oil
  • Roast chiles on grill then place in plastic bag to steam.
  • Peel and julienne peppers.
  • Simmer for 10 minutes with olive oil, rosemary and garlic.
  • Strain oil and set aside.

Fixings:

  • 2 each loaves of ciabatta
  • 3 each creole or beef steak tomatoes
  • Baby red mustard greens (or arugula)
  • 1/2 cup whole grain mustard
  • 6 each slices of fontina or piave cheese

Directions:

  1. Grill sausage patties until done (about 4-5 minutes each side).
  2. Put cheese on top just before they are finished to melt cheese.
  3. Cut ciabatta to fit sausage patty and spread reserved olive oil inside the cuts. Grill until crispy.
  4. Spread some good mustard on bottom half of bread, place sausage patty, top with fontina, and chiles, greens, and tomatoes.

You may substitute any sausage for this recipe. Recommended is andouille sausage.