Tag Archives: houston

Ceviche from Cove Cold Bar Chef Jean-Philippe Gaston

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Cove Cold Bar is a new raw seafood bar inside the popular Haven Restaurant in Houston. Chef Jean-Philippe Gaston demonstrates how to prepare ceviche and talks with food radio talk show host Cleverley Stone.
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!)

Mexican-Style Ceviche
Chef Jean-Philippe Gaston, Cove Cold Bar
Makes 2 servings

Ingredients

  • 2.5 oz raw scallops (approx 1 1/2 scallops)
  • 1/2 jalapeno, diced
  • 1.5 oz cucumber, diced
  • 1 oz tomatoes, sliced thinly, then diced
  • 1/2 shallot, diced
  • 1.5 oz mango diced
  • 2 oz cilantro, chopped
  • 1 oz lemon or lime juice
  • 1/4 oz olive oil
  • 1/4 oz white wine vinegar
  • pinch of salt and pepper

Directions
1. Slice raw scallops against the grain (in the opposite way the lines run) very thinly or as thick as you would like. Set aside.
2. Place all vegetables and fruit into a bowl. Pour in liquids and let sit at room temperature  for a couple hours. This will allow the fruit and vegetables to release their juices and get a true flavor.
3. Once flavors are settled (we are looking for a sweet, little briny, highly acidic taste), pour over the scallops and serve with tortilla chips.

Preparing oxtails at This Is It Soul Food

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This Is It Soul Food was established in 1959 by Frank and Mattie Jones. Today, their grandson, Craig Joseph Sr. shows food radio talk show host Cleverley Stone how to make the family’s famous oxtails.

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!)

Oxtails
Chef Craig Joseph, This Is It Soul Food

Ingredients

  • 3 lbs oxtails
  • 1/4 cup of powdered chicken base
  • 1/4 cup of Kitchen Bouquet seasoning
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup of green onions, chopped
  • Salt & black pepper to taste
  • Water

 

Directions
1. Place oxtails in large oven-proof pot. Cover with water. Add enough water so there are about 3 inches of water above the oxtails.
2. Add all of the other ingredients to the water. Stir oxtails and all the ingredients to mix well together.
3. Cover the pot and cook for about 2 1/2 hours in the oven (350 degrees) or until oxtails are fork tender.
Stir mixture occasionally while cooking to mix the gravy. Add water if needed.
Note: You can also cook oxtails on top of the stove.

Etoile offers star cuisine

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Chef Philippe Verpiand, owner of Etoile Cuisine, a new restaurant in Uptown Park, shows food radio talk show host Cleverley Stone how to make two classic French dishes: short ribs and an apple tart.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch them prepare the apple tart: http://www.myfoxhouston.com/video?autoStart=true&topVideoCatNo=default&clipId=8084769

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

The Italian Marketplace at Hotel Granduca benefiting Texas Children’s Hospital

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The Italian Marketplace at Granduca, an upscale market boasting delectable Italian fare and wine, along with a carefully edited collection of Italian vendors, will take place at Hotel Granduca amid the gardens and veranda on Saturday, Oct. 27 from 2 p.m. until 6 pm.

Showcasing the best of Italian culture and cuisine, the market highlights renowned chefs, leading floral designers, exotic automobiles and timeless fashions. Tickets for the event, which benefit Texas Children’s Hospital, cost $45 in advance and $55 at the door. Visit www.granducahouston.com/the_italian_marketplace/ for ordering tickets and more event information.

After general manager Mary Grace Gray gives FOX 26 Morning News anchor Natalie Bomke a tour of the property and describes the event, coffee expert Salvatore Albelice shows food radio talk show host Cleverley Stone and Bomke how to make an affogato.

Hotel executive chef Renato De Pirro shows Cleverley how to make “Hay & Straw,” a popular Italian pasta dish.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

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 restaurant gift cards on every radio show!)

Houston Restaurant Week 2010: Aug. 1 – 21

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It’s a three-course gourmet dinner menu for $35 per person, with $5 of each dinner sold benefiting the Houston Food Bank.

Houstonians will savor the best of the citys culinary scene during Houston Restaurant Week, the premier philanthropic culinary event benefiting the Houston Food Bank.

The city-wide event, established in 2003, provides diners with the opportunity to sample special menus at Houston’s fine dining restaurants, while helping fight hunger in Houston. Following the popularity and success of the 2009 event, Houston Restaurant Week 2010 has been extended to three weeks at the request of participating restaurants and diners.

This year, Houston Restaurant Week, one of the most successful charity dining events in the country, will showcase 130 restaurants, spanning popular favorites to new hotspots. All participating restaurants will offer a prix fixe, three-course gourmet dinner menu for $35 per person, with $5 of each dinner sold benefiting the Houston Food Bank. New to Houston Restaurant Week 2010, select restaurants will also offer two-course lunch menus for $20, donating $3 of each lunch sold to the Houston Food Bank. All Houston Restaurant Week meals exclude beverages, tax and gratuity.

Houston Restaurant Week is a great occasion for Houstonians to experience our impressive array of dining options at prices that wont break the bank, all while helping to fight hunger, said Cleverley Stone, founder and chair of the event. Last year, we raised a record-breaking $240,000, with 100 percent of funds raised donated to the Houston Food Bank. We hope to raise even more this year to support the Houston Food Bank in their mission to provide food for the hungry in 18 southeast Texas counties.

Houston Restaurant Week offers an inspired opportunity to take action on behalf of families and individuals who suffer from hunger, said Brian Green, CEO of the Houston Food Bank. Each diner at a participating restaurant will provide 15 meals for a hungry child or adult in southeast Texas. Those meals are provided each week to 137,000 individuals who turn to food pantries, senior centers, soup kitchens and shelters for nourishment.

The event is by reservation only. For the latest Houston Restaurant Week information, including restaurant listings, menus, sponsor information, and reservations, visit www.HoustonRestaurantWeek.com.

Follow HRW on Twitter at www.Twitter.com/HouRestaurantWk.
On Facebook at www.Facebook.com/HoustonRestaurantWeek.

Last Minute Houston Easter Dining Ideas from HoustonEaster.com

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There’s still room at some restaurants for your Easter meal on Sunday. We took a survey and here is what we found. (Some restaurants are offering Easter egg hunts, special childrens’ menus, visits from the Easter Bunny, petting zoo, activity/arts & crafts areas, etc. Check www.HoustonEaster.com for all details.)  

  • Amerigos – Still have reservations available all day starting at 11 am. Serving regular dinner menu.
  • Brenner’s on the Bayou - Sold out for brunch but plenty of seats available for dinner menu after 4 pm
  • Brenner’s Steakhouse, Katy Freeway – Open at Noon, plenty of space. Serving regular menu.
  • Chef For You Take Out Easter Dinner - Can accept 100 more take-out brunch/dinner orders by Wednesday, March 31.
  • Del Frisco’s – Can take 300 more reservations from 11:30 am to 9 pm. 3 course dinner. Entertainment 12-3 pm: Yvonne Washington
  • Four Seasons - Have seats available at 10 am and after 1:30 pm. Buffet.
  • Hilltop Restaurant – Have 40 seats available at 11 am; 20 seats at 1 pm; 70 seats at 3 pm seating. Buffet.
  • Hotel ZaZa - Have seating available for 100 at 11 am and 1:30 pm seatings. Buffet.
  • Le Mistral – Still have seats available all day from 11 am to 9 pm. 3 course dinner.
  • Mo’s … A Place for Steaks - Best chance of seating is from 10 am to 11:30 am and 1:30 pm to 3 pm.
  • Omni Westside – Have seating for 400 more guests from 11 am to 2:30 pm. Buffet.
  • Sullivan’s – Can take another 300 reservations from 11:30 am to 4 pm.
  • Vic & Anthony’s – Reservations available after 5 pm. Serving regular dinner menu.
  • Willie G’s on Post Oak – Plenty of room for brunch from 11 am on. Serving regular menu.

Source: www.HoustonEaster.com

Easter Dining Ideas from Cleverley

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Easter is next weekend and it’s not too early to start thinking about your Easter Brunch: Buffet or Prix-Fixe? The diva of dish and radio talk show host Cleverley Stone has some restaurant suggestions for us.
 
EASTER BUFFETS
 . Cullen’s: 10 am to 5 pm. Adults $39.95, Bottomless Mimosas & Bloody Mary’s – Additional $10. Kids $14.95.
 . Four Seasons Hotel: 10:30 am to 2:30 pm. Adults $77. Kids $25. (special kid’s menu)
Egg Hunt for children at 11 am and 1 pm.
 . Hilltop Restaurant: Seatings at 11 am, 1 pm, 3 pm. Adults $29.95. Kids: $22.95
 . Hotel ZaZa: Seatings at 11 am & 1:30 pm. Adults $59, Kids $20.
(special kid’s menu includes ’make your own pancake & sundae bar’);
Live jazz, Easter egg hunt, visit from Easter Bunny.
 . Mo’s … A Place for A Steaks: 10 am to 3 pm; Adults $39.99, Kids: $14.99
 . Omni Galleria: 10:30 am to 2:30 pm; Adults $59.95; Kids $29.95 (Kids buffet)
 . Omni Westside: 11:00 am to 2:30 pm (Seating on the half-hour); Adults $47.95, Seniors $42.95, Kids $23.00 (special kids buffet); Easter Bunny, Petting Zoo and Eric Kaposta piano
 . Park Grille in the Crowne Plaza West: 10 am to 3 pm; Adults $36.95, Seniors $32.95, Kids $18.95
 
EASTER 3 & 4 COURSE MENUS
 . Capital Grille: 11:00 am to 3:00 pm; Adults $40. 4 Courses. Separate children’s options available.
 . Del Frisco’s: 11:30 am to 9 pm; Adults $42.95; 3 Courses. Kids $12.95. Entertainment: Yvonne Washington from 12-3 pm. 
 . Le Mistral French Restaurant: 11 am to 9 pm; Adults $55, Kids $15. (Special kids menu upon request).
 . Sullivan’s: 11:30 am to 4 pm; Adults $32; $5 Mimosas & Bloody Mary’s
 
REGULAR MENU
 . Amerigo’s; 11 am to 5 pm; Dishes: $5.50 to $38. Plus chef-inspired spring specials in addition to the regular menu.
Complimentary Champagne, mimosas and Bloody Marys on Easter Sunday.
 
TAKE OUT
 . Chef For You – Full Easter dinners or individual items from gourmet menu; must order by Wednesday, 3/31.
 
EASTER TREATS
. Rao’s Bakery
 

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Web links: www.HoustonEaster.com & 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!)

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Houston, Dallas Restaurants Among ‘Sushi’s Best’

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The Fish – Sushi Bar & Lounge, which has locations in Houston and Dallas, is listed on the Sushi’s Best Website.

The Website lists the “best Sushi restaurants located throughout the United States.”

The Fish was formerly known as Blowfish. The restaurant has been featured on AOL City Guide, Citysearch – Houston and Citysearch – Dallas.

The Fish – Sushi Bar & Lounge Houston location is downtown on 309 Gray Street, Suite 107. General Manager John Park can be contacted at info@fishhouston.com or 713-526-5294.

According to the Sushi’s Best Website, “The food is as wild as the interior design. The off-the-wall menu has made this Midtown sushi salon one of the hottest hangouts in the city.”

The Fish – Sushi Bar & Lounge in Dallas is located uptown on 3636 McKinney Avenue, Suite 150. General Manager Danny Kim can be contacted at thefishdallas@fishhouston.com or 214-522-0071.

According to the Sushi’s Best Website, “Tucked away on the East side of West Village in Uptown, The Fish – Sushi Bar & Lounge offers cutting edge Japanese cuisine, second to none!”

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.

Decadent Chocolate Sauce

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Source: Caroline Rhea, Stand-Up Comedian & Actress

As a memorial to her father, Caroline Rhea shares his favorite chocolate sauce recipe. A closely kept secret for decades, this decadent and dark chocolaty delight topped ice cream and many an evening with family and friends in the Rhea household. Use wisely. Not all meals will be special enough for David Rhea’s recipe. But when the occasion warrants, he’ll be there with you to indulge.

Ingredients:

  • 2 squares of unsweetened chocolate
  • 1 tablespoon butter
  • 1/3 cup white sugar
  • 1/3 cup water

Preparation:

  1. Melt 2 squares of unsweetened chocolate and 1 tablespoon of butter in a double boiler.
  2. Add 1/3 cup white sugar to the mix and stir.
  3. Add 1/3 cup boiling water, continue stirring until sauce thickens.

Seafood Kebab

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Source: Chef Philippe Schmit, Antone’s Market

Kebab Ingredients:

  • 4 Scallops (1 for each skewer)
  • 8 Pieces Salmon (2 for each skewer)
  • 4 Large Shrimp (1 for each skewer with heads removed and peeled)
  • Bay Leaves
  • Vegetables

Marinade Ingredients:

  • 2 cups Virgin Olive Oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Herb de Provence
  • 1 tsp Sumac

Taboule Ingredients:

  • 1 cup Couscous
  • 1 cup Vegetable Stock
  • 1 Tbsp Zucchini (thinly diced)
  • 1 Tbsp Carrot (thinly diced)
  • 1 Tbsp Fennel (thinly diced)
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Tomato Juice
  • 3 Tbsp Virgin Olive Oil
  • 1 oz Parsley (finely chopped)
  • 1 oz Mint (finely chopped)
  • 1 pinch Espelette
  • Salt
  • Pepper

Walnut Sauce Ingredients:

  • 2 Grilled and Peeled Red Peppers
  • 1 ½ cups Toasted Walnut Halves
  • 3 Tbsp Bread Crumbs
  • 3 Garlic Cloves (Blanched in water and cooked in olive oil over low heat for 20 minutes)
  • 1 tsp Paprika
  • 1 Tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • ½ c Olive Oil
  • 2 Tbsp Pomegranate Syrup
  • 1 Tbsp Crushed Pistachios
  • 1 tsp Toasted Pinenuts

Preparation for Kebabs:

  1. Mix all ingredients for the marinade together.
  2. Skewer 2 pieces of salmon, 2 bay leaves, 1 scallop, and 1 shrimp onto each bamboo skewer.
  3. Place in marinade and let them sit overnight.

Directions for Walnut Sauce:

  1. The next day, for the walnut sauce, blend the red peppers, toasted walnut halves, bread crumbs, garlic cloves, paprika, lemon juice, and the lemon zest together.
  2. Pour mixture into olive oil and add the pomegranate syrup.
  3. Fold crushed pistachios into mixture.
  4. Reserve for serving at room temperature.

Directions for Taboule:

  1. Boil the vegetable stock and then slowly pour it onto the couscous.
  2. Mix couscous and stock with a fork or your hands if it is not too hot.
  3. Add diced vegetables, lemon juice, tomato juice, virgin olive oil, parsley, mint and espelette.
  4. Add salt and pepper to taste.

Cook Kebabs & Serve

  1. Cook the kebabs in olive oil 4 minutes on each side on high heat.
  2. Serve them hot on bed of taboule with walnut sauce on the side, with a half grilled lemon on each plate.

Ultimate Egg Salad

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Source: Domenica Catelli

Momalicious Chef Domenica Catelli presents the Ultimate Egg Salad as a way to take advantage of uneaten Easter eggs. It’s also a delicious and healthy recipe any time of year.

Ingredients:

  • 6 hard boiled eggs, peeled and roughly chopped
  • 2 tbsp dried or fresh dill, basil or cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pickle juice
  • 1 tbsp mayonnaise
  • Salt and pepper
  • * Optional: 1/4 cup minced fresh celery, onion and/or jalapeno

Directions:

  1. Place all ingredients in a medium bowl and stir together.
  2. Remember for ultimate hard boiled eggs, place eggs in a pan. Do not layer them.
  3. Cover with water by one inch.
  4. Bring water to a boil then shut off heat.
  5. Leave eggs for 10 minutes in water then rinse with cold water.
  6. Peel the eggs and refrigerate.