Tag Archives: mushrooms

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.

Goodbye Ta’fia, hello Sparrow Bar + Cookshop

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Houston-based celebrity chef Monica Pope made a decision in August to close her restaurant T’afia and reopen it with a brand new concept. It took just fourteen days to transform T’afia into Sparrow Bar + Cookshop.

“At Sparrow, I am going to be cooking the things I would make at home for my family and friends – fresh, unpretentious and full of flavor,” said Pope. “I want people to stop by without a reason or reservation.”

Pope is a former James Beard Foundation nominee for Best Chef Southwest, a contestant on “Top Chef Masters” and the first Texas woman to be named a Top 10 Best New Chef by Food & Wine magazine. Her mantra is “Eat where your food lives.” Her fans can look forward to the upcoming launch of her second book, “Eating Hope.” She shows food radio talk show host Cleverley Stone how to make a couple of dishes in the kitchen.

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!)

‘Top Chef’ Fabio Viviani Makes Fettuccine

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Chef Fabio Viviani is a fan favorite on Top Chef, a reality television show.  He was in Houston to film cooking demonstrations for a new Bertoli Olive Oil iPad app. He showed food radio talk show host, Cleverley Stone, how to make homemade fettuccine with oyster mushrooms and roasted butternut squash.

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Fresh Fettuccine with Oyster Mushrooms and Roasted Butternut Squash
Recipe courtesy of Fabio Viviani
Chef and Restaurateur
Café Firenze and Firenze Osteria
Makes 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
1 cup Butternut squash, diced
1 Tbsp. Bertolli® Extra Virgin Olive Oil
4 ounces pancetta, diced
1 tsp PLUS 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
1/2 cup oyster mushrooms, sliced
2 cups chicken broth
8 ounces fresh fettuccine, cooked and drained
2 Tbsp. flat-leaf parsley, chopped
1 to 2 Tbsp. mint leaves
Freshly shaved Parmesan cheese
Directions
1. Preheat oven to 465°. Season squash, if desired, with Kosher salt,
then drizzle with 1 tsp. Bertolli® Extra Light Tasting Olive Oil.
Arrange in baking pan and roast 15 minutes or until softened.  Set aside.
2. Sauté pancetta with 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
over medium-high heat until crisp. Add garlic and cook 30 seconds.
3. Add mushrooms, roasted squash and 1 cup broth. Bring to a boil over high heat,
then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
4. Add cooked fettuccine to mushroom mixture, then add remaining broth, parsley and mint.
Simmer 5 minutes. Serve with Parmesan cheese and drizzle with 1 Tbsp. Bertolli® Extra Virgin Olive Oil.

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Web links: www.FabioViviani.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 Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)

Eddie V’s Seared Tuna & Sesame for Houston Restaurant Week

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Eddie V’s Prime Seafood restaurant will participate in Houston Restaurant Week, August 1-21. Chef Robert Rhoades shows food radio talk show host, Cleverley Stone, how to make a wok-seared tuna with sesame seeds on soba noodles with a soy sherry broth. Chef Robert also shows a sample of a 3 course dinner that will be available at Eddie V’s during Houston Restaurant Week, benefiting the Houston Food Bank. For details visit www.HoustonRestaurantWeek.com.
 
Seared Ahi Tuna with Soba Noodles and Soy Sherry Broth
Submitted by Chef Robert Rhoades
Eddie V’s

 

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www.EddieV.com, www.HoustonRestaurantWeek.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 Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)================================

Ingredients

3 oz Tuna loin

1 t Blackening seasoning

1/4 c Black and white sesame seeds, mixed

1 T Shiitake mushrooms, sliced

1 T Scallions, sliced

1 T Tomato, diced

1/2 c Soba noodles, cooked

1 T Daikon sprouts

 

Soy Sherry Broth

1/4 c Soy sauce

1/4 c Dry sherry

1/4 c Water

1/2 T Sugar

 

Broth Preparation

1. Mix all together and hold at room temperature until needed.

 

Seared Tuna Preparation

1. Season tuna with blackening seasoning. Roll tuna in sesame seeds. Sear tuna very rare in hot pan.

2. Sauté scallions and mushrooms for 30 seconds in another hot pan. Add tomato and noodles.

3. Put noodles in bowl and add soy sherry broth, sliced tuna and daikon sprouts.

Texas Shrimp & Corn Make for Green Cooking

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They say it’s not easy being “green,” but this chef says by just buying food that is produced locally, you can reduce your carbon footprint.

Chef Randy Evans from Haven Restaurant shares why local foods are eco-friendly, and cooks with a Texas treat with shrimp and corn.

Wild Texas Shrimp w/ Crushed Texas Corn

Makes 6 appetizers

1 pound peeled and deveined large shrimp (16-20 count)

Salt and pepper to taste

3 slices thick cut bacon finely diced

1½ cups thinly sliced baby bella or shiitake mushrooms

1 clove shaved garlic

½ teaspoon chopped fresh thyme

1 recipe Crushed corn

¼ cup thinly sliced green onions

 

Crushed Corn Sauce

3 ears yellow corn (approx. 3 cups)

1 tablespoon vegetable oil

1 cup small diced 1015 onion

1 clove shaved garlic

2 cups shrimp

1 cup milk

Juice of ½ lime

¾ teaspoon kosher salt

¼ teaspoon white pepper

FOR THE SAUCE

Remove kernels from cobs. Scrape the cobs with the back of a knife and add milked corn to the kernels. Set cobs aside. Heat the oil in a saucepan over medium-high heat; sauté the corn, onion, and garlic for 5 minutes or until translucent. Add reserved cobs and cover with stock and milk. Bring to a boil; reduce heat. Simmer for 30 minutes. Remove and discard cobs. Add lime juice, salt and pepper. Purée half of the sauce in a blender and add back to the sauce pan.

FOR THE SHRIMP

Heat a large sauté pan over medium-high heat; render bacon lardons until almost crispy. Add mushrooms and garlic cook for 3-4 minutes until most of the moisture has evaporated. Season the shrimp on both sides with salt and pepper. Add shrimp to the pan and once the shrimp are almost cooked, but still slightly gray in the center, deglaze pan with wine. Add the thyme and allow shrimp to cook through.

TO PLATE

 

Spoon crushed corn in center of a shallow bowl. Spoon the bacon mushroom mixture around the bowl and place 3 shrimp on the crushed corn. Garnish with a sprinkling of green onions.