Tag Archives: cranberry

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!)

Fusion Turkey Tacos, Cranberry Salsa, Quesadillas & Pumpkin Puffs

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Tired of turkey sandwiches? Julia Sharaby, Fusion Taco Truck, shows food radio talk show host, Cleverley Stone, a creative and tasty way to use Thanksgiving leftovers with her turkey tacos and cranberry salsa, turkey quesadillas and pumpkin puffs (using left over pumpkin pie!). Fusion Taco Truck travels all over Houston, serving their customers Sharaby’s twist on taco cuisine. To find out where the truck will be each day, visit their web site at www.FusiontacoTruck.com.

Fusion Turkey Tacos with Smokey Cranberry Salsa
Submitted by Julia Sharaby
Fusion Taco Truck
Ingredients
Left-over Thanksgiving turkey, thinly sliced, skin on
1/2 Yellow Onion, in 1/4 inch slices
1 Poblano Pepper, in 1/4 inch slices
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/4 teaspoon Kosher Salt
1/4 teaspoon Cracked Black Pepper
1/4 teaspoon Cumin
1/4 teaspoon Chili powder
1 1/2 teaspoon Minced Garlic
Juice from 1/2 lime
Tortillas, flour or corn, warmed
Directions
1. Saute onions and poblano pepper in butter and oil until just golden brown.
Then add kosher salt, cracked black pepper, cumin, chili powder and garlic.
Sauté for 30 seconds then add lime juice.
2. Add your sliced turkey to the mixture and cook on medium heat until warm.
Be careful to not overcook the turkey.
3. Stuff the warm tortillas with the turkey mixture.
Top with smokey cranberry salsa.
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Fusion Pumpkin Puffs
Ingredients
1 leftover pumpkin pie
1 package wonton wrappers (purchase at grocery store)
1/2 cup cinnamon sugar
Vegetable oil for frying
Directions
1. Scoop out pumpkin pie filling from the pie crust with a tablespoon.
Place one tablespoon of pie filling in a wonton wrapper.
2. Pinch the four corners of the wonton wrapper together at top, making a sealed pouch.
3. Heat oil in sauté pan on the stovetop to 350 degrees (or use Fry Baby if available).
Place wontons in sauté pan or fryer and fry until golden brown. Remove from fryer and
immediately roll in cinnamon and sugar.
4. Serve warm over a top quality vanilla ice cream.
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Smokey Cranberry Salsa
Makes 1 1/4 cups
Ingredients
8 oz Can Whole Cranberry Sauce
Zest of Half an Orange
1/4 Cup Chipotle Salsa
Juice of 1/2 Lime
1/4 Cup of Chopped Cilantro
1/8 Cup of Finely Diced Red Onion
2 Tablespoons of Diced Jalapeno (remove seeds if desired)
1/2 tsp Salt
1/2 tsp Cracked Black Pepper
1/2 tsp Cumin
Directions
1. Combine ingredients in a bowl. Mix well.
Use to top off your turkey tacos!

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Fusion Turkey and Smoked Cheese Quesadillas
Makes 4 quesadillas

Ingredients
8 – 6″ Fresh Flour Tortillas
1 Cup Diced Turkey Mixture (use turkey taco recipe above, using diced turkey instead of sliced turkey.)
1 Cup Smoked Cheese (Cheddar, Gouda or Mozzarella)
2 teaspoons Olive Oil per Quesadilla
Directions
1. Take one fresh flour tortilla and layer it with 1/4 cup cheese (reserve a little bit for topping)
and 1/4 cup diced turkey mixture. Top with remaining cheese then place second tortilla on top.
2. Add two teaspoons of olive oil to a pre-heated skillet. Place quesadilla in skillet and saute
each side until golden brown and cheese is completely melted.
3. Cut into four pieces and serve with Smokey Cranberry Salsa (recipe above).

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Fusion Pumpkin Pie Flautas
Makes 4 flautas
Ingredients
1 Cup of left over baked pumpkin pie (filling only)
4 Flour tortillas
1/2 Cup Cinnamon Sugar
2 Cups Vegetable Oil
Directions
1. Take one fresh flour tortilla and spoon 1/4 cup of baked pumpkin pie filling in tortilla.
Use a spoon to scoop out the filling from the crust of the pie.
(You are using the filling only.)
If flour tortilla does not seem pliable, place in microwave for 10 seconds.
2. Once pie filling is in tortilla, roll tortilla into the shape of a flute.
Place the 4 flautas inbetween 2 plates and refrigerate for a minimum of 30 minutes
to ensure that the flautas maintain their rolled shape during frying.
3. Heat oil in saute pan to 350 degrees (or use Baby Fry if available).
Place flautas in saute pan or fryer and fry until golden brown.
Remove flautas from oil and immediately roll them in cinnamon and sugar.
Be careful as flautas will be very hot.
4. Cut flautas in half on the bias and serve over a top quality vanilla ice cream.
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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.