Tag Archives: Hearsay Gastro Lounge

Hearsay Gastro Lounge included in Houston Restaurant Weeks

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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.

Mahi-Mahi Tacos from Hearsay Gastro Lounge

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July 8, 2011

Chef Nick Banaszak from Hearsay Gastro Lounge shows food radio talk show host Cleverley Stone how to make Mahi-Mahi Fish Tacos with Habanero Sauce & Mango Slaw. Hearsay Gastro Lounge is located in downtown Houston in the historic W. L. Foley Building, which was built in 1889. In addition to the great food that they serve at Hearsay Gastro Lounge, legend has it that a ghost can be seen in the upstairs windows at night.

Mahi-Mahi Tacos from Hearsay Gastro Lounge: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

Mahi-Mahi Tacos (Makes 3 tacos)
Chef Nick Banaszak, Hearsay Gastro Lounge

Ingredients

  • 3 corn tortillas
  • 1 cup of pico de gallo, your choice
  • 1/2 cup sour cream (for garnish)

 

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Marinade for Mahi-Mahi

Ingredients

  • 1 cup olive Oil
  • 8 to 10 fresh basil leaves
  • 1 tablespoon salt and pepper
  • 1 tablespoon smoked paprika
  • 5 cloves minced garlic

 

Directions
1. Combine ingredients and let fish marinate in it for at least one hour.

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Mango Habanero Sauce

Ingredients

  • 2 red peppers, cleaned and chopped
  • 1/2 fresh habanero Pepper
  • 4 fresh ripe mangos, pitted and chopped
  • 1 medium white onion, diced
  • 4 whole cloves garlic
  • 1 cup brown sugar
  • 1/2 cup pickled ginger
  • 2 cups fresh orange juice
  • 1 tablespoon salt and pepper
  • half bunch of cilantro, chopped

 

Directions
1. Cook all ingredients in stock pot till soft, about 20 minutes.
2. Blend in blender till smooth. Strain to remove any excess pulp.

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Mango Slaw

Ingredients

  • 5 cups cabbage, julienned
  • 1 red pepper, julienned
  • 1 white onion, julienned
  • 1 mango, julienned
  • 1 cup carrots, julienned
  • 1/2 bunch cilantro, chopped
  • 1 small can pineapple juice
  • 1/2 cup orange juice
  • 1 tsp Tabasco hot Sauce
  • 1 to 2 cups mayonnaise
  • Salt & pepper to taste

 

Directions
1. Mix all ingredients together. Add salt and pepper to taste.
Slaw is better prepared one hour ahead of time to get flavors working together.

To assemble:
1. Heat three corn tortillas.
2. Cook fish in sauté pan, add mango habanero sauce and pico de gallo just before fish is cooked through.
3. Place even amount of fish in each taco and serve with slaw, sour cream and some extra pico de gallo.