Tag Archives: FOX 26

Recipes: 2 Versions of Inexpensive Chicken Cacciatore

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FOX 26 reporter Kristine Galvan heads to the kitchen to demonstrate how to “Do It Yourself.”

With a little help from <a href=”http://www.cleverley.com/” target=”_blank”>Houston food and restaurant journalist Cleverley Stone</a>, Chicken Cacciatore is on the dinner menu and there two recipes for you.  If you are tight on time and do not want to see greasy fast food  on the table, there is a a quick way to whip up a home-cooked meal for almost the same cost.

But, if it is money you are looking to save, you will learn how to make the same meal and feed your family for half the cost.

Chicken Cacciatore with HEB Sauce (Serves 5)

Preparation Time – 5 minutes
Cook Time – 25 minutes

Ingredients:

  • 5 each – Boneless Skinless Chicken Breast
  • 1 jar Cookwell Two Step Cacciatore Sauce
  • 1 pound Dry Pasta, any type
  • 3 tbsp oil
  • Salt and Pepper

Directions:

  1. Cook pasta according to package directions.
  2. Drain and reserve.
  3. Heat a skillet over medium high heat.
  4. Season chicken breast with salt and pepper.
  5. Add oil to pan and sear chicken breasts for 1 minute per side.
  6. Turn down heat to medium and add Cookwell Two-Step Cacciatore sauce, cover, and simmer for 20 minutes.
  7. Serve chicken over pasta topped with several spoonfuls of the cacciatore sauce.

Prices:

Chicken Breast- $5.73
Cookwell Cacciatore Sauce-$7.99
HEB Bow Tie Pasta- $1.14
Baguette-$1.69
Cherry Pie-$3.99

Total: $20.54 ($4.11 per person)
Without bread & pie: $14.86 ($2.97 pp)

Generic Chicken Cacciatore (Serves 5)
Prep Time – 20 minutes
Cook Time – 30 minutes

Ingredients:

  • 5 each Boneless Skinless Chicken Breast
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 8 oz Mushrooms, sliced
  • 2- 14.5 oz cans Diced Italian Seasoned Tomatoes
  • 1- 14.5oz can Tomato Sauce
  • ½ cup Red Wine
  • 1 pound Dry Pasta, any type
  • 3 tbsp oil
  • Salt and Pepper

Directions:

  1. Cook pasta according to package directions.
  2. Drain and reserve.
  3. Heat a skillet over medium high heat.
  4. Season chicken breast with salt and pepper.
  5. Add oil to pan and sear chicken breasts for 1 minute per side.
  6. Turn down heat to medium and add onion, garlic, bell peppers and mushrooms.
  7. Cook for 2 minutes.
  8. Add diced tomatoes, tomato sauce and red wine.
  9. Cover, and simmer for 25-30 minutes.
  10. Serve chicken over pasta topped with several spoonfuls of the sauce.

Prices:

Chicken Breast- $5.73
Onion-$1.00
Garlic-$.50
Green Bell Pepper-$.57
Mushrooms-$2.00
Diced Italian Tomatoes-$1.40
Tomato Sauce-$.60
Red Cooking Wine-$2.96
HEB Bow Tie Pasta- $1.14
Baguette-$1.69
Cherry Pie-$3.99

Total: $ 21.58 ($4.32 per person)
Without wine, bread & pie: $12.94 ($2.59 pp)
Without wine, bread, mushrooms & pie: $10.94 ($2.19 pp)

Guri Do Sol Brings Brazilian Flavor to FOX 26 Morning News

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Click here to watch video of the prepared recipes.


Grilled Lamb Chops

Ingredients:

  • 1 bottle of white wine
  • 2 lbs. lamb chops
  • 2 tbsp. lemon pepper
  • 3 tbsp. fajita seasoning
  • Fresh mint
  • 1 tbsp. salt

Directions:

  1. Blend mint, white wine, and salt
  2. Add lemon pepper and fajita seasoning
  3. Stir well
  4. Add lamb and marinate at least 2 hrs.
  5. Grill lamb chops to preferred temperature

Grilled Flank Steak

Ingredients:

  • 1 lb. flank steak (2 servings)
  • Rock salt

Directions:

  1. Slice steak against grain to 2 inch thickness
  2. Add salt on top and bottom
  3. Grill to preferred temperature

Brazilian Papaya Cream

Ingredients:

  • 2 Brazilian papaya fruits
  • Vanilla ice cream
  • Black currant liqueur

Directions:

  1. Slice skins off of papaya fruit and cut into smaller pieces
  2. Blend thoroughly with vanilla ice cream
  3. Pour into small bowls and top with 1 tbsp. of black currant liqueur

Caipirinha

Ingredients:

  • 1 lime
  • 1 tbsp. sugar
  • Cachaca liquor

Directions:

  1. Cut lime into 4 parts
  2. Place lime into cocktail glass and add sugar
  3. Muddle sugar and lime
  4. Add ice to rim of glass
  5. Fill glass with Cachaca &
  6. Shake thoroughly

Seared Green Tea Filet with Fingerling Potatoes & Pickled Vegetables

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Source: Chef Bradley Manchester of Hotel ZaZa Houston

FOX 26 News has shared the health benefits of green tea and ginger in many stories. Now Chef Bradley Manchester of Monarch restaurant in the Hotel ZaZa shows radio, TV and online restaurant journalist Cleverley Stone how to use these items when cooking a steak. Click here to watch video of the preparation…..

Entree Ingredients

  • 4 Beef Tenderloin filets, 8 ounces each
  • 10 Fingerling Potatoes, 1/4 inch cut
  • 8 ounces Green Tea Demi-Glace Sauce
  • 4 ounces Pickled Vegetables
  • 2 bunches Enoki Mushrooms
  • 1 ounce Ginger Butter
  • Cooking Oil
  • Salt & Black Pepper

Cooking Directions

  1. Season filets with salt & black pepper.
  2. Sear in frying pan on high heat for 2 minutes on each side.
  3. Finish cooking in a 400 degree oven to desired doneness.
  4. Wash potatoes. Pat dry. Season potatoes (skins on) with salt, pepper and oil.
  5. Roast in 400 degree oven until done.

Serving Directions

  1. Place potatoes in center of the plate.
  2. Place filet on top of potatoes.
  3. Place pickled vegetables on top of filet with some ginger butter.
  4. Place demi-glace sauce around filet.
  5. Garnish with enoki mushrooms.

Ginger Butter Ingredients

  • 3 pieces of Ginger Root, minced
  • 2 Shallots, minced
  • 4 Garlic Cloves, minced
  • 1 pound Butter, room temperature
  • Salt
  • 2 tablespoons Sugar

Ginger Butter Directions

  1. Sweat ginger, shallots and garlic in 1 tablespoon of butter.
  2. When shallots are translucent add sugar and fold in, let cool.
  3. Once ginger mixture is cool, add to room temperature butter in a bowl and mix with paddle mixer.
  4. Add salt to taste.

Green Tea Demi-Glace Ingredients

  • 10 Garlic Cloves, sliced
  • 3 Shallots
  • 25 Shiitake Mushroom stems
  • 1 gallon Demi-Glace sauce (store bought OK)
  • 3 tablespoons ground Black Pepper
  • 1/2 cup Soy Sauce
  • 1 quart Green Tea Marinade

Green Tea Demi-Glace Directions

  1. Sweat garlic, mushrooms & shallots until shallots are translucent.
  2. Add demi-glace and pepper.
  3. Bring to simmer for 10 minutes.
  4. Add soy sauce and green tea marinade (see below).
  5. Bring back to simmer for 10 more minutes.
  6. Strain mixture and then cool it in an ice bath.

Green Tea Marinade

  • 2 cups of Sake (Japanese rice wine)
  • 3 Green Tea Bags
  • 1 bunch Lemon Grass, crushed
  • 1/4 cup Mirin (Japanese rice wine)

Green Tea Marinade Directions

  1. In a sauce pan place the sake on low heat.
  2. Add lemon grass & green tea bags & let steep for 20 minutes.
  3. Strain & let cool.

Pickled Vegetables Ingredients

  • 1 cup Rice Wine Vinegar
  • 1 cup Sugar
  • 1 English Cucumber, sliced thin
  • 1 Carrot, sliced thin

Pickled Vegetables Directions

  1. Simmer sugar & vinegar for 1 minute.
  2. Let cool.
  3. Add vegetables.
  4. Let steep for 2 hours.

Nick & Anthony’s Lobster Tostada

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Nick and Anthony, two children who stay at the Ronald McDonald House of Houston, developed a tostada recipe beloved by top chef Trevor White.

Taco Ingredients:

  • 4 each corn tostada shells
  • ½ cup Lobster Pico De Gallo (recipe below)
  • 1 pound Lobster Meat from claw and knuckle
  • 1 cup Lobster Bechamel
  • 2 cups of shredded iceberg lettuce
  • Salt to taste
  • Black Pepper to taste

Directions:

  1. Mix lobster meat and pico de gallo
  2. Season with salt and black pepper
  3. Place tostada shell on plate and top with lettuce, lobster mixture and béchamel
  4. Serve immediately

Lobster Pico De Gallo Ingredients:

  • 3 Roma Tomatoes, diced with seeds removed
  • ½ small yellow onion, diced
  • 1 Jalapeno, diced with seeds removed (optional)
  • ¼ cup Cilantro, chopped
  • ¼ cup Lime Juice
  • Salt to taste
  • Black Pepper to taste
  • 1 pound of Lobster Meat from claw and knuckle, cleaned and chopped

Directions:

  1. Mix all ingredients together except for lobster meat.
  2. Season with salt and pepper.
  3. Hold in refrigerator for service.
  4. At service mix in lobster meat.

Lobster & Asiago Bechamel Ingredients:

  • 1 Shallot, finely diced
  • 2T Butter
  • 2T Flour
  • 1/4 cup White Wine
  • 1T Lobster Base, (available at specialty store)
  • 1 cup Whole Milk
  • ¼ cup Cheddar Cheese
  • ¼ cup Asiago Cheese
  • White Pepper to taste
  • Salt to taste

Directions:

  1. Melt butter in pan.
  2. Saute shallot in butter until clear.
  3. Add in flour and cook for 2-3 minutes over medium low heat.
  4. De-glaze with white wine.
  5. Add lobster base and milk (mixture will thicken as it cooks).
  6. Add Cheeses.
  7. Season with salt and white pepper (be very careful with the salt because the lobster base will add salt).
  8. Hold above 145 degrees to serve.

Nino’s Celebrates 30 Years

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Strong Mandola Family Tree Grows Rich Restaurant Legacy

It may have been three decades ago, but Vincent Mandola still has vivid memories of standing at the window of Nino’s on West Dallas and watching for the sign of car lights coming down the then-lonely stretch of road.
“Everybody to your stations,” he says he would yell every time lights appeared. He was shouting to three other people in an otherwise empty restaurant. “Then we would all stand there as the car drove on past.”
It’s a bit different today. Reservations are almost always necessary for the greatly expanded Nino’s each of the six days a week it is open. It’s the same story for the larger Vincent’s next door and the expansive Grappino’s ‘small bites’ bar and patio directly behind. And where Vincent and his wife Mary were renting the space for Nino’s on the first floor of an old general store (renters still lived in rooms upstairs), the family now owns all but a few lots on the entire city block.
The 2800 Block of West Dallas is now surrounded by apartments and condominiums, and no one would stand more than a few seconds waiting for a car to come by. What’s more, a lot of those cars now stop at one of the Mandola’s three dining spots in this well-landscaped Italian park. (And what other restaurant family actually owns an entire city block on the edge of downtown?)
It was November 23, 1977, that Vincent and his wife, Mary, joined up with his brother and sister-in-law, Tony and Phyllis Mandola, to open Nino’s. They named it after Vincent and Tony’s father. From the launching, daughters Vinceanne who was 9 at the time and Dana who was 7, found themselves helping out. Of course, with a constant flow of relatives coming in to check out the venture and not an overwhelming number of paying customers, the early days were more like extended family dinners than the start of a restaurant empire.
Tony and Phyllis later left Nino’s to begin their own restaurants, and that left Vincent, Mary and their daughters to totally merge restaurant time and family time into what has made shining successes of both.  They later purchased an ice house/motor cycle bar next door to begin Vincent’s, then more land behind them to begin Grappino’s di Nino and eventually all but a few lots on the entire near-Downtown block where they have created a small Italian compound. A little more than two years ago, the now-grown daughters formed a partnership and opened the family’s first casual Italian concept, Pronto, located a few blocks east on Montrose. They opened a second Pronto in Bellaire this past summer.
While have a restaurant for 30 years is quite an accomplishment in itself, the fact that five restaurants are all still firmly rooted to same family tree is especially unique.
The Mandola lording over the kitchen will still be Vincent, recognizable by his familiar white hair and beard and sharp, sharp sense of wit. The genius behind the decor, design and warmth will be Mary, slender, refined and uncannily observant. And taking the reins at the two bustling Pronto’s are the next generation – daughters Vinceanne Mandola Green and Mary Dana Corbett, certainly combinations of their talented parents. 
Like ingredients in the perfect recipe, each in this has a strong personality, an opinion and plenty to contribute, but the resulting positive energy when they are together is a wonder to feel. At home or at meals, the talk is constant, mixing business and family as though each time is a rare get-together.  Food, wine and laughter – all mixed well with advice for the business, suggestions for the cook and lots of good-natured kidding – gives these gatherings a Hollywood script. 
Of, course, a lot of families have businesses. A lot of businesses support families. Yet somehow the Mandolas have so perfectly blended the two they’ve created what tritely can be called a legacy.  
Or just the grandest family tree in the forest.
To learn more about the restaurants, go to http://www.ninos-vincents.com/about.html.

New Park, New Restaurant: The Grove at Discovery Green

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The Grove is one of two new restaurants located inside Houston’s new eco-friendly park, Discovery Green. The eatery is located on the south side of the park, across the street from the Hilton Americas Hotel in downtown Houston.

Executive Chef Ryan Pera, who most recently worked at Alden Hotel’s 17, created the American Rustic menu featuring rotisserie specials, steak and seafood with famed Chef Robert Del Grande.

The eatery also features an open-air deck called the Treehouse, which the operators hope will become the go-to downtown spot for drinks and appetizers.

The Grove is located at 1611 Lamar street. Call (713) 337-7314 for more information.

Click here to wathc FOX 26′s Melinda Spaulding virtual tour of the new eatery.

Eat Sushi for a Good Cause in April

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Houston Food


Head over to RA Sushi, located at 3908 Westheimer Road near Greenway Plaza, throughout the month of April and order “The Sunshine Roll.”

Several local nonprofit organizations created and submitted original sushi roll recipes made by the chefs at RA on April 1. A panel of celebrity judges, including FOX 26 Morning News Anchor Jose Grinan, judged the creative and tasty rolls, and chose “The Sunshine Roll” as the winner.

Part of the proceeds brought in by customers who bought this roll will benefit “The Sunshine Kids Foundation,” which provides positive group activities and emotional support for young cancer patients.

Find out what other organizations participated in the event and see pictures of the sushi rolls prepared for the contest on Jose Grinan’s blog.

Antone’s Market’s Seafood Kabobs

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Houston Food

Antone’s Market’s Seafood Kabobs Food and restaurant journalist Cleverley Stone from CNN 650 AM came on FOX 26 Morning News with Chef Philippe Schmit and a delicious dish from Antone’s Market.

 

Click here to watch the interview and get the recipe.

Blueberry French Toast Bake

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Source: About.com


Ingredients:

  •   1/2 cup flour
  •   1-1/2 cups whole milk
  •   2 Tbsp. sugar
  •   1 tsp. vanilla
  •   6 eggs
  •   10 slices french bread, cut into 1″ cubes
  •   3 oz. pkg. cream cheese, diced
  •   1 cup fresh or frozen blueberries (if frozen, do not thaw)
  •   1/2 cup chopped nuts
  •   2 Tbsp. sugar
  •   1/2 tsp. cinnamon

Directions: 

  1. Generously grease 13×9″ glass baking dish.
  2. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth.
  3. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.
  4. Top evenly with cream cheese cubes and blueberries.
  5. In small bowl, combine 2 Tbsp. sugar, cinnamon, and nuts and toss to mix. Sprinkle over blueberries and cream cheese.
  6. Cover casserole tightly and refrigerate up to 24 hours.
  7. Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden brown.

Serves 8.