Tag Archives: fish

Easy Valentine’s Day dinner from Chef Michelle

Posted on by

Chef Michelle Tadeo-Hernandez from Catering To Your Tastebuds shows food radio talk show host Cleverley Stone how to make an easy three course Valentine’s Day dinner using some foods that are considered to be aphrodisiacs. View recipes below from Chef Michelle Tadeo-Hernandez.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!)

A Simple 3 Course Valentines Day Dinner ~ Featuring Foods to Get You in the Mood

Appetizer: Oyster Ceviche
Makes 2 servings

Ingredients
8 Oysters (4 per serving)
1 Diced Pepper of your choice, add as much as your palate can tolerate (jalapeño, bell peppers-red or yellow)
1/4 cup Rough Chopped Cilantro
1 Diced Red Onion
3-4 Limes, Juiced
Salt to taste

Directions
1. Mix all ingredients together well and let chill until ready to serve.

Note: If you prefer another seafood option you can substitute the oysters for shrimp already cooked and chopped,
or fresh white sea bass cut into cubes. Follow the same directions above for protein substitutions. ENJOY!

Entree: Salmon Veracruz
Makes 2 servings

Ingredients
4 Fresh Wild Caught Salmon Fillets with skin on
Salon Seasoning/or your choice of Seasoning
16 oz. can of Diced Tomatoes
1/2 cup Of Diced Onions
3-4 Rough Chopped Thai Basil Leaves (you can use regular basil in place of Thai basil)
3 Cloves of Garlic, Smashed (do not chop)
1 Fresh Jalapeño, Sliced
4 Jumbo Olives, Sliced
4 Green Queen Olives Sliced (with or without pimento)
2-3 Tbs. of Olive oil
2 Limes (1 for garnish & 1 for its juice)

Directions
1. Heat a medium sauté pan with olive oil (enough to coat the bottom of you pan).
Season all fillets with your desired choice of seafood seasonings.
When your pan begins to slightly smoke add your salmon fillets skin side down.
2. When the skin starts to release from the pan (approx. 2 mins.) turn over and heat the opposite side for another 2 mins.
3. Once you have completed this process with all your fillets let them rest in a baking pan.
4. Next in the same sauté pan, sauté your onions and smashed garlic, deglazing the pan from the salmon.
5. Next add your tomatoes and mix well let cook for another 2-3 mins.
6. Finally you will add your rough chopped Thai basil leaves, both olives, and Jalapeño slices.
Stir and cook for another 2-3 mins.
7. Finally top your Salmon with the Veracruz sauce mixture and garnish with a slice of lime. ENJOY!

Dessert: Wonton Sweet Fruit Stack
Makes 2 servings

Ingredients
6 Wonton Wrappers (round or square)
1 1/2 cups Vegetable Oil
1 can of Reddy Whip Whipped Cream
1 Banana, sliced on diagonal
6 Strawberries, sliced
Melted Chocolate, in a squeeze bottle
Honey, in a squeeze bottle
Caramel, in a squeeze bottle
Powdered Sugar
Almonds for garnish

Directions
1. In a medium sauce pan heat oil to 350 degrees, place 2-3 wontons at a time and remove when golden brown onto a dry paper towel.
2. Once all your wontons are finished start to assemble: First place some whipped cream on the plate to add security for your final product
so it will not slide off the plate.
3. Next add a fried wonton on top of the whipped cream, then add some more whipped cream and sliced bananas and strawberries.
Then add another wonton on top of this creating a sandwich effect.
4. You will use 3 wontons per serving and end with whipped cream and fruit on top.
5. Drizzle with honey, chocolate, and caramel if you desire.
6. Finally garnish with almonds and powdered sugar. ENJOY!

Top Ten List ~ Aphrodisiac Foods

10 – ASPARAGUS
In 19th century France, bridegrooms were served three courses of asparagus spears at their prenuptial dinners.
Asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid.

9 – ALMONDS
Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females, or so thought the poets and scribes. Scientists say that almonds provide high doses of vitamin E, magnesium and even fiber.

8 – AVOCADO
Avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.

7 – BANANAS
Bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.

6 – BASIL
Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body.
Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating.
Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic.

5 – CHOCOLATE
Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psychoactive feel-good chemical,
and PEA (phenylethylamine), the “love chemical,” which releases dopamine in the pleasure centers of the brain. PEA is said to help induce
feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known
to promote a sense of well-being and relaxation.

4 – FIGS
Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves).
Figs are said to have been Cleopatra’s favorite fruit and the ancient Greeks held them as sacred and associated them with love and fertility.

3 – GARLIC
Garlic is chockfull of allicin, an ingredient that will increase blood flow.

2 – OYSTERS
Oysters are probably the food most associated with being an aphrodisiac. This may be due to their high zinc content, which may help to increase libido.
Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal.

1 – HONEY
Honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone.
Studies have shown that this mineral may also enhance testosterone levels in the blood.
In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

Source: Chef Michelle Tadeo-Hernandez via www.alternet.org.

Alma Cebiche + Bar, Chef David Guererro’s new restaurant

Posted on by

Alma Cebiche + Bar, a new restaurant concept for Chef David Guerrero, features Peruvian cuisine and a cebiche bar, where guests can watch their dishes being made. He shows food radio talk show host Cleverley Stone how to make one of the most popular dishes at his restaurant: Cebiche Limeno.

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!)

Fish Cebiche
Chef David Guerrero, Alma Cebiche + Bar

Ingredients

  • 6 oz Grouper Fillet (cubed, skin removed)
  • 4 each Key Limes
  • 1 each Aji Limo (diced)
  • ½ tsp Celery Puree
  • 1 sprig Sea Beans
  • 1 each Boston Lettuce Leaf
  • 1 each Sweet Potato (sliced)
  • 1 each Whole Choclo (sliced)
  • 2 each Ice Cubes
  • ¼ Red Onion (julienned)
  • 1 tsp Maiz ‘Chulip’
  • ½ tsp Evaporated Milk
  • ½ tsp Sea Salt
  • Dash of Olive oil

 

Directions
1. In a cold mixing bowl place the ice cubes and fish.
Add the celery puree. Massage puree into fish for few seconds and let sit for 3 minutes.
2. Add the juice of limes and diced aji limo. Add salt to taste. Let sit for a few minutes.
3. To serve: Place the lettuce leaf, the choclo, the sliced sweet potato and maiz chulpi on a plate.
Add the fish, leaving the liquid in the mixing bowl. Top red onions and sea beans.
4. Add the evaporated milk to the leftover liquid (this is called “Leche de Tigre” – Tiger’s milk).
Add salt if needed or more lime juice. Top with drizzled olive oil on the sweet potato.

Seafood abounds at Truluck’s Seafood, Steak & Crabhouse for Houston Restaurant Weeks

Posted on by

Houston-area residents are responding well to the Houston Restaurant Weeks menu offered by Truluck’s Seafood, Steak & Crabhouse. Chef Danny Kievit and managing partner Dave Mattern, show food radio talk show host Cleverley Stone how to make one of their signature dishes: Cioppino: a feast of seven fishes with fresh fish, shrimp, mussels, calamari and blue crab, simmered in a tomato and herb broth.

Truluck’s Seafood, Steak & Crabhouse offers a three-course dinner for $35 per person during Houston Restaurant Weeks. This represents a terrific dining value. Outside of Houston Restaurant Weeks, this dinner would cost more. The restaurant will donate $5 from each dinner sold to the Houston Food Bank.

The Houston 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. 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, visit 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!)

 

Kiran’s Restaurant & Bar participates in Houston Restaurant Weeks

Posted on by

Kiran’s Restaurant & Bar in Houston’s Galleria area is a popular dining destination for Houston-area residents who desire authentic Indian cuisine. Chef and owner Kiran Verma shows food radio talk show host Cleverley Stone how to make a sauce to accompany Texas red fish. Delhi Chaat, Chicken Tikka Masala, Mango Mousse and Vegetarian Thali are also popular items on Kiran’s Houston Restaurant Weeks menu.

Kiran’s Restaurant & Bar offers a two-course lunch for $20 per person and a three-course dinner for $35 per person during Houston Restaurant Weeks and will donate $3 from each Houston Restaurant Weeks lunch sold and $5 from each dinner sold to the Houston Food Bank. The Houston 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. 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, 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!)

Ristorante Cavour brings north Italian cuisine to Houston Restaurant Weeks

Posted on by

Chef Renato DePirro and Fekade Wolde from the Hotel Granduca visited FOX 26 to talk about their Houston Restaurant Weeks menu. Chef demonstrated his Grilled Mackerel Fillets with herbs and lemon sauce. It’s served with a coffee dusted cauliflower and caper flan. Wolde talked about the Heirloom Tomato Salad with Burrata Soufflé and Tuscan Olive Oil; Lasagnette with duck ragu and imported asiago fondue and Tiramisu.

During Houston Restaurant Weeks, a charitable event founded by food radio talk show host Cleverley Stone, Ristorante Cavour offers a two-course lunch for $20 and a three-course dinner for $35. Ristorante Cavour will donate $3 per lunch sold and $5 per 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!)

Hearsay Gastro Lounge included in Houston Restaurant Weeks

Posted on by

Chef Nick Banaszak has created delicious lunch and dinner menus for Houston Restaurant Weeks benefiting the Houston Food Bank. Diners at Hearsay Gastro Lounge can choose from nineteen different dishes including:  shrimp and chicken spring rolls with sweet soy reduction, ginger, spring mix and balsamic; and tableside creme brulee with fresh fruit and sweet cream. He shows food radio talk show host Cleverley Stone  how to make one of the entrées from his Houston Restaurant Weeks menu: Espresso Blackened Snapper. (He uses espresso coffee in his special fish rub!)

Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012.

Hearsay Gastro Lounge will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.
The Houston Restaurant Weeks, founded in 1982, is a certified member of Feeding America, the nation’s food bank network.

The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018.
For more information about Houston Restaurant Weeks, visit http://www.houstonrestaurantweeks.com/.

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!)

Espresso-blackened Snapper
Chef Nick Banaszak, Hearsay Gastro Lounge

Makes 4 servings

Ingredients for Snapper Spice Rub

  • 1 tbls paprika
  • 1 tbls chili powder
  • 1 tbls garlic powder
  • 1/2 tbls black pepper ground
  • 1 tea cayenne
  • 1 tea oregano
  • 1 tea kosher salt
  • 1 tbls Katz Coffee espresso blend
  • Oil for sautéing
  • Fresh piece of snapper fish

Directions
1. Rub down presentation side of snapper with spice mix.
2. Add your favorite cooking oil to sauté pan in order stop fish from breaking apart. Place fish in hot sauté pan, spice side down.
Cook until nice and dark but not burned. Flip and cook for 2 to 5 more minutes depending on fillet thickness.

Houston Restaurant Weeks Begins Wednesday, Aug. 1!

Posted on by

When former culinary instructor Jacques Fox decided it was time to open his own restaurant, he partnered with long time friend, chef David Denis (of Le Mistral restaurant), and created Artisans Cuisine & Savoir-Faire. Located in midtown Houston, the new restaurant offers Houstonians eclectic French cuisine. Chef Fox will delight diners during Houston Restaurant Weeks, which ends Aug. 31.

Fox shows food radio talk show host Cleverley Stone how to make pistachio encrusted halibut.

During Houston Restaurant Weeks, participating restaurants offer three or four course dinners for $35 per person and donate $5 per dinner sold to the Houston Food Bank. Some restaurants will also offer two or three course lunches for $20 per person and donate $3 to the 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!)

Halibut with leeks and crab Beurre Blanc from Brasserie 19

Posted on by

Chef Amanda McGraw is one of the few female executive chefs in Houston and she runs the kitchen at one of the busiest restaurants in town: Brasserie 19. Halibut is a delicious fish and McGraw shows food radio talk show host Cleverley Stone how to make it with melted leeks and a crab beurre blanc. Chef McGraw says that people should not be afraid to make a beurre blanc sauce and she demonstrates how to do it.

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!)

Pan Seared Alaskan Halibut with Jumbo Lump Crab, Melted Leeks, Herb Beurre Blanc (yields 4 servings)
Chef Amanda McGraw, Brasserie 19

Tip: Have your sauce & vegetables prepped and ready before starting the fish.

Alaskan Halibut Ingredients

  • 4-7 oz center cut portions of Alaskan halibut, no pin bones, no skin
  • 2 tbsp vegetable or grapeseed oil
  • kosher salt
  • freshly ground white pepper
  • ½ C chicken stock

 

Directions
1. In a sauté pan over high heat add oil.
2. Season both sides of fish. Place fish presentation side down in pan. Reduce heat to medium high. Do not touch it or flip it.
It should be a nice golden brown sear. Fish should cook about ¾ of the way on one side before flipping.
3. Flip over, add stock and continue cooking about 3 more minutes until done. 7 minutes per inch of thickness.

Melted Leeks Ingredients

  • 6 cups sliced & washed leeks, white & light green part only
  • 2 cups dry white wine
  • ¼ lb butter, unsalted
  • 1 tbsp vegetable or grapeseed oil
  • kosher salt to taste
  • ground white pepper to taste

Directions
1. Heat oil in a large pan, add leeks, reduce heat to medium. Do not allow leeks to brown.
Sweat leeks down for about 5 minutes.
2. Add white wine. Reduce wine out until the leeks are just wet.
3. Add butter, salt & white pepper.

Baby Carrots Ingredients

  • 1 bunch baby carrots
  • Water
  • Salt

Directions
1. Wash carrots.
2. Bring pot of salted water to a boil. Add carrots & blanch carrots until just tender, about 5 minutes.
3. Chill in ice bath, dry, slice in half lengthwise.

Asparagus Ingredients

  • 1 bunch of asparagus

Directions
1. Use same pot of water as used for carrots. Bring to a boil, blanch asparagus until just tender, about 2 minutes.
2. Chill in ice bath, dry, cut in thirds on a bias.

Beurre Blanc Sauce Ingredients

  • ½ lb jumbo lump crab, remove any shell pieces
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 2 tablespoons finely chopped shallots
  • A few sprigs of thyme
  • 1 bay leaf
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper, or to taste
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
  • 1 bunch chives, minced
  • Lemon juice to taste

Directions
1. In sauté pan add shallots, thyme, bay leaf, white wine, vinegar.
Reduce until au sec (nearly dry), add cream, reduce by half.
2. Remove from heat & gradually whisk in butter.
3. Season, strain, add lemon juice to taste, add warmed crab & chives.

New Bistro Options in Time for Spring

Posted on by

Spring is in the air, and that means new menu choices at some of your favorite restaurants. Here from Bistro Provence to unveil some new dishes you can enjoy are Chef Jeremy Griffin and Jean Philippe Guy.

Recipe:

Bistro Provence’s Trout Almondine with Whipped Potatoes and Fresh Green Beans
 
4        Rainbow trout fillets
4oz     Blanched almonds
4         Tblsp. butter
1         Cup cream
4         Medium potatoes, peeled and cut into chunks
1         Lb. fresh green beans
2         Tbls. olive oil (preferably extra virgin)
Salt and pepper to taste
1         Shallot, minced
1/2        Cup fresh parsley, chopped

        Place potato pieces into a large pot of water. Bring to a boil and boil until tender. Drain. In a large bowl, add potatoes, 1/2 cup cream, 1 Tblsp. butter, salt and pepper to taste and whip until pureed. Set aside. Keep warm.
 
In another pot, bring lightly salted water to boil. Add green beans and blanch until crisp tender. Remove and immediately immerse in ice water. Drain. Add 1 Tbsp. of butter and minced shallot to a large pan over medium heat. As soon as the butter is melted and the shallot translucent (do not brown) add the beans and saute until warm. Set aside and keep warm.
 
Pre-heat oven to 350 degrees. In a large oven-proof skillet, heat olive oil and 1 Tbsp. of butter until hot. Add trout, skin side down and  saute until skin is crisp (about 2 minutes). Place pan in oven to finish cooking the fish (about 5 minutes. Fish should be flaky but not dry).
 
While fish is cooking, melt 1 Tbsp butter in a skillet. Add almonds and saute until golden brown. Stir often.
 
To serve, place mashed potatoes on plate. Place green beans along side. Add fish to plate and divide almond mixture. Garnish with chopped parsley.
 
Serves Four

=================

Visit www.bistroprovence.us

Mediterranean Sea Bass with Asparagus and Grape Tomatoes

Posted on by

Sometimes it’s hard to get the kids to eat fish. But with this unusual cooking method, you just may just be able to get them to help you make it because it’s fun and quick. Chef Nacho Fonseca shows restaurant journalist Cleverley Stone how to make a  Mediterranean Sea Bass that has an interesting presentation and is very easy to make.

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!)

 Web links: www.RiojaRestaurant.com
www.cleverley.com