Tag Archives: cheese

Grilled oysters & BBQ shrimp from Ragin’ Cajun

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Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to make grilled oysters with cheese. Chef Elliot demonstrates the preparation for BBQ Shrimp.

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!)

Boiled Crawfish
Ragin’ Cajun

Ingredients

  • 10 gallons Water
  • 3 individual bags (3 oz each) of Zatarain’s Crab Boil Bags
  • 48 oz Lemon Juice
  • Cajun Spices – your favorite, as much as you like!
  • 35 lbs of crawfish (one sack)

 

Directions
1. Dump out a sack of 35 lbs crawfish on a table and pick out all dead crawfish, you only want to boil live crawfish. Set live crawfish to the side.
2. Fill a 10 gallon pot 3/4 full with water.
3. Add 3 crab boil seasoning bags (Zatarain’s or your favorite crab boil seasoning), lemon juice and bring water to a boil.
4. Once water comes to a boil, remove the crab boil bags and add your favorite crawfish spices. Make sure you stir the pot so the spices do not ball up. You want all spices broken down so the flavor can extract and do its job.
5. Bring water to simmer and let simmer for 20 minutes.
6. Bring water to boiling point and empty 1/2 the of crawfish into the water. Cook for at least 8 minutes. Crawfish will turn bright red.
7. Serve immediately with boiled corn on the cob & boiled potatoes.
8. Replenish water to reach 3/4 full in pot. Repeat for the second half of the sack of crawfish.

Char-Grilled Oysters
Ragin’ Cajun
Makes 1 Dozen

Ingredients

  • 12 each Raw Gulf Coast Oysters in their closed shells
  • Romano Cheese, Grated
  • Parmesan Cheese, Shredded

 

Directions
1. Preheat outdoor grill.
2. Shuck the 12 oysters, leaving each oyster on a half shell.
3. Sprinkle grated Romano cheese on top of oysters.
4. Sprinkle shredded Parmesan cheese of top of Romano cheese.
5. When grill is hot, place oyster shells directly on the grill.
6. Add butter blend (see recipe below) on top of oysters. This should make the grill fire flame up & over the oysters. This will give the oysters a smoky flavor and help to melt the cheeses.
7. Repeat application of butter blend on top of all oysters.
8. Once cheese is melted remove oysters from the grill. (Don’t leave shells on grill for longer than 5 minutes – depending on how hot your grill is).
9. Serve immediately with lemon wedges.

Butter Blend Ingredients

  • 1 tablespoon Cajun Seasoning
  • 1 tablespoon Dried Tarragon
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Dill
  • 1 oz Chopped Garlic
  • 16 oz Butter, Unsalted, soft

 

Directions
1. Mix all ingredients in a mixing bowl.
2. Once mixed together place in refrigerator.
3. Warm in microwave to liquid form so that it can be poured over oysters.
4. Tip: Put the melted liquid in a squirt bottle (like ones used for ketchup). It will make it easier to add butter blend to the oysters on the grill.

New Orleans Style BBQ Shrimp
Ragin’ Cajun
Makes 3 servings

Ingredients

  • 4 oz Worcestershire Sauce
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Cracked Black Pepper
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon Garlic, Chopped
  • 2 tablespoons White Onion, Chopped
  • 1 1/2 cups Butter, Unsalted, Cold & Cubed
  • 15 each Shrimp (9-12 count per pound) Heads On

 

Directions
1. In a large frying pan over high heat, combine all ingredients, except butter for approximately 2 minutes, until the shrimp turn pink.
2. Reduce heat to medium; add butter in small batches, allowing each batch to melt.
3. Remove pan from heat once shrimp are cooked. Place 5 shrimp per bowl and pour sauce over shrimp.
4. Serve with French bread and/or dirty rice.

Appetizing appetizers for Thanksgiving Day

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Chef Sam Beier from A Fare Extraordinaire shows food radio talk show host Cleverley Stone how to make some easy appetizers that are perfect for Thanksgiving Day including Brie en croute filled with apple and cranberry chutney, bacon-wrapped poblano quail, a holiday wreath filled with chicken and apple sausage, kale and portabella mushrooms, chocolate peanut butter truffles and cranberry/orange scones.

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!)

Chocolate Peanut Butter Truffles
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 11oz Powder Sugar
  • 8oz Peanut butter, Jiffy creamy
  • 4oz Butter
  • 1/4tsp Vanilla Extract
  • 8oz Melting Chocolate

Directions
1. Place the peanut butter in a kitchen aid mixer with the paddle attachment and turn on medium speed.
2. Place the butter in a small pot and melt.
3. Add to the peanut butter the powder sugar and melted butter with the machine on low speed. Once everything is added then turn up to medium speed.
4. Now add the vanilla extract. The mixture should be like a soft play dough consistency.
5. Now scoop out small teaspoon size balls and roll to give them shape.
6. Warm the melting chocolate over a double boiler or in the micro wave.
7. Using a fork place a ball of the peanut butter in the chocolate and coat and remove with the fork.
8. Continue this until all are done and place in the frig until the chocolate firms up.
9. Remove and serve.

Holiday Appetizer Wreath
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 2 links Chicken Apple Sausage, chopped
  • ½ cup chive and cream cheese spread (from 8oz container)
  • 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
  • 2 cups kale, chopped
  • 1 egg, beaten
  • 2 cups Portabella mushrooms

Directions
1. Heat oven to 375 degrees, cook the chicken apple sausage and drain on paper towel.
2. Unroll both cans of dough; separate into 16 triangles.
3. On a large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle in center.
Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
4. Spread cream cheese spread on dough to within 1 inch of points.
5. In small bowl, mix chopped chicken apple sausage, kale, and mushrooms.
6. Spoon onto widest part of dough. Pull end points of the triangles over the mixture and tuck under dough to form ring.
7. Carefully brush dough with beaten egg.
8. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes.
9. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. 10. Store in refrigerator or serve.

BlackFinn American Grille a new addition to Houston Restaurant Weeks

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BlackFinn American Grille opened just ten months ago and they are thrilled to participate in Houston Restaurant Weeks benefiting the Houston Food Bank. Chef Edgar Sepulveda and sales and marketing manager Michelle Tarallo show food radio talk show host Cleverley Stone how to make Blackened Brie with Apricot and Cranberry Chutney.

BlackFinn American Grille offers a three-course Saturday and Sunday brunch for $20 per person; a three-course lunch for $20 per person; and a three-course dinner for $35 per person during Houston Restaurant Weeks. The restaurant will donate $3 from each brunch and lunch sold and $5 from each dinner sold to the Houston Food Bank.

The Food Bank feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the greater Houston area. Houston Restaurant Weeks ends on Friday, August 31, 2012. BlackFinn American Grille will extend Houston Restaurant Weeks menus through Labor Day, Monday, Sept. 3, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, http://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!)

Max’s Wine Dive offers comfort food favorites for Houston Restaurant Weeks

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Chef Michael Pellegrino from Max’s Wine Dive is thrilling diners with his menu for Houston Restaurant Weeks. Some of the dishes on his menus include:
Max ‘n Cheese (pasta tossed in truffle cream with provolone, gruyère and parmigiano reggiano cheeses); Nacho Mama’s Oysters (crispy fried Gulf coast oysters and garlic aioli on fried wontons with house-made habanero salsa and fresh cilantro); Southern Fried Chicken (house-made jalapeno and buttermilk-marinated chicken, deep-fried slow and low and served with mashed potatoes, collard greens and brioche texas toast) and Apple Pie in a Glass. Chef Pellegrino shows food radio talk show host Cleverley Stone how to make a watermelon salad with baby arugula, iced red onions and feta cheese with citrus vinaigrette.

Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012. Max’s Wine Dive will donate $5 from each HRW dinner sold to the Houston Food Bank. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit http://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!)

Watermelon Citrus Salad
Chef Michael Pellegrino, Max’s Wine Dive

Ingredients

  • 2 lemons, skins washed
  • 1 tablespoon shallots, chopped
  • ½ cup olive oil
  • ¼ cup feta cheese
  • ½ pound of arugula
  • ½ red onion, chopped
  • 2 cups watermelon chunks, cut up with seeds removed
  • Salt & pepper

 

Directions
1. Place onions in a bowl of ice water for 1 hour.
2. In a bowl – Juice and zest both lemons.
3. Add shallots and olive oil to the lemon juice and season with salt & pepper.
4. In a different bowl – Add feta cheese, arugula and watermelon.
5. Remove the onions from the ice water and place in the bowl with the watermelon.
6. Drizzle with desired amount of dressing and enjoy.

Brie, Pear & Chocolate Appetizer by Chef Greg Gable

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Greg Gable is the corporate chef for Alouette Cheese USA. He is in Houston to appear at the Wine Rendezvous Grand Tasting & Texas Monthly Chef Showcase on Saturday, June 11 from 7 p.m. to 10 p.m. at the Woodlands Marriott Waterway in The Woodlands, Texas. Today he shows food radio talk show host, Cleverley Stone, how to make an easy appetizer: Brie Toasts with Pear &  Chocolate Wine Sauce. For more information: www.WineAndFoodWeek.com

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!)

www.AlouetteCheese.com; www.WineAndFoodWeek.com, www.Cleverley.com

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Alouette® Brie Toasts with Pear & Chocolate Wine Sauce
Submitted by Chef Greg Gable
Makes 40 appetizers

Ingredients

½ cup red wine
4 tbsp. sugar
2 tbsp. chopped bittersweet chocolate
1 loaf French bread, sliced into 40 slices
¼ cup olive oil
1 pkg. (13.2 oz.) Alouette Baby Brie, Original
4 tbsp. almonds, finely chopped
¼ tsp. allspice
2 ripe pears, peeled and finely diced

Directions

1. Preheat oven to 350º F.
2. Combine wine and sugar in a non-reactive saucepan and reduce over medium heat for 10 minutes.
3. Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.
4. Brush bread slices with olive oil and broil until golden brown on both sides. Cool.
5. Cut wheel of Alouette Baby Brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on a chilled plate.
6. In a small skillet, over medium heat, toss the chopped almonds until golden brown.
7. Remove from heat, add allspice and blend. Set aside to cool.
8. Peel and finely dice pears.
9. Assembly: Place the French bread slices on a cookie sheet. Spread a ½ teaspoon of the chocolate wine sauce on each slice.
10. Divide the minced pear equally among the slices.
11. Lay a slice of Alouette Baby Brie on top of each “crouton” and sprinkle with toasted almonds.
12. Heat in oven for 5 minutes.

Thanksgiving Mac & Cheese

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From Harold Kelly
Mélange Catering

Unexpected, extra guests arriving for Thanksgiving dinner at your house today? Here’s a dish you can whip up in a hurry using a pantry staple as it’s main ingredient.


Mélange 911 Expert Mac & Cheese
Serves 6-8

Ingredients
1 cup bread crumbs (can be store bought. Make sure they are not flavored.)
6 tablespoons butter
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (8 ounces) grated Gruyere cheese
1 box store bought gourmet mac & cheese (Kraft 4 cheese is great to use). See recipe at bottom to make your own.

Directions
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, set aside.
2. Melt butter in a skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3. Pour hot milk, slowly, into flour-butter mixture while whisking. Continue cooking, whisking constantly,
until the mixture bubbles and becomes thick.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar, and 1 1/2 cups Gruyere.
Set cheese sauce aside.
5. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook a few minutes less than directions on package,
until outside of pasta is cooked and inside is underdone.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.
6. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
Bake until browned on top, about 30 minutes.  Let cool for 5 to 10 minutes; serve warm.  This is a great late night snack as well, served cold.

Make your own Mac & Cheese Mix:
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 ½ cups whole milk (use low fat if you desire)
1/2 cup all-purpose flour
1 pound elbow macaroni
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM.

Mélange Raspberry Cheddar Cheese Torte

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Here’s an easy dish to make for your weekend guests. Place it in the refrigerator with their name on it so that when they raid the kitchen for a midnight snack, this will be ready and waiting for them.

Mélange Raspberry Cheddar Cheese Torte
Serves 15-20

Ingredients
1 1/2 pounds shredded cheddar cheese
1 medium white onion
3/4 cup chopped pecans
1/4 tsp cayenne pepper
1/3 cup heavy yolk mayonnaise
1/4 teaspoon Tabasco sauce
3 packages crackers
8 ounces raspberry preserves (or your choice of preserves)

Directions

1. Let cheese stand at room temperature until soft.  Mix in remaining ingredients except preserves and knead with hands until well blended.
2. Line a 10” pan with plastic wrap.  Press cheese firmly into edges of pan.
3. To serve, remove cheese from pan by inverting onto a dish, spread preserves over top and garnish with a lemon rose and parsley.
4. Serve with crackers.

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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM.

Cowboy Dave’s Texas Stew

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Fans of the country radio station KILT know him as Cowboy Dave — now he wants to be the next Food Network star with his strange Texas-style cooking. He stopped by FOX 26 Morning News to talk about how he caught the attention of Paula Dean, and he shared up some of his declicious stew …

Cowboy Dave on Facebook: http://www.facebook.com/DaveKellyRadio

British Cheese Wiz Juliet Harbutt – Simply the Best

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It’s been said that what Juliet Harbutt, the world’s most highly respected cheese expert, doesn’t know about cheese simply isn’t worth knowing – and we would have to agree. Ms. Harbutt has authored many books, her latest one is ”World Cheese Book; ” she is the recipient of Good Housekeeping’s
Award: “Favorite Food Hero 2008;” she is the founder (1991) of the British Cheese Awards and is a popular television and radio personality in the UK, New Zealand and USA. She shows the diva of dish and radio talk show host, Cleverley Stone, a special collection of 16 British cheeses that will be introduced at Central Market. 

EVENT INFO: Foodies are invited to a meet & greet with Ms. Harbutt at Central Market, Friday, March 26 from 4-7 pm. She will be in the cheese department signing her books and chatting with the public.
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Web links: http://www.visitbritain.us/things-to-see-and-do/interests/food-drink/heroes/juliet-harbutt.aspx & www.Cleverley.com
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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