Tag Archives: Ruben Dominguez

Having a bite at Nosh Bistro

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Located on Kirby Drive near the Southwest Freeway, Nosh Bistro offers Asian cuisine in an elegant setting. Diners can also enjoy dining outside on two patios.

FOX 26 reporter Ruben Dominguez learns more about the restaurant from owner Neera Patidar and food radio talk show host Cleverley Stone gets in the kitchen with executive chef Carlos Gonzales.

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 at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

Watch the interview with Patidar –> http://www.myfoxhouston.com/video?autoStart=true&topVideoCatNo=default&clipId=8043582

An elevated burger experience

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Fast food does not have to be junk food. Elevation Burger recently opened the first restaurant location in the Houston area, on Kirby Drive near U.S. Highway 59, the Southwest Freeway. The beef at Elevation Burger is unique because it is 100 percent USDA certified organic, 100 percent grass-fed, 100 percent free-range and 100 percent ground on-premises. The restaurant also offers a veggie burger that is vegan. Fries are cooked in 100 percent olive oil. Elevation Burger has restaurants in ten states. General manager Thaddeus Jones chats with FOX 26 reporter Ruben Dominguez and goes into the kitchen 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 Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

More videos

http://www.myfoxhouston.com/video?autoStart=true&topVideoCatNo=default&clipId=8008768

http://www.myfoxhouston.com/video?autoStart=true&topVideoCatNo=default&clipId=8008014

FOX 26 News visits Killen’s Steakhouse in Pearland

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Don’t let the building fool you; Killen’s Steakhouse is an upscale restaurant in the heart of Pearland, Texas.

Chef Ronnie Killen returned to his hometown after training at Le Cordon Bleu and honing his culinary skills throughout the U.S. He has cooked for President Bush several times and was a candidate to serve as the executive chef at the White House in 2005. Chef Killen has won many awards and accolades and many of his customers consider Killen’s Steakhouse to best of its kind in Texas.

With help from food radio talk show host Cleverley Stone and FOX 26 reporter Ruben Dominguez, Chef Killen demonstrates how to prepare several of his special recipes.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch as Chef Killen prepares steak along with pork bellies and creamed corn.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays from 12 p.m. until 3 p.m. on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

 

Three Brothers Bakery offering pink treats for breast cancer awareness

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The Jucker family has been baking for five generations and almost 200 years. The family started baking in Chrzanow, Poland in a building where, it is said, Napoleon spent the night. Three Brothers Bakery in Houston still uses the family’s original eastern European recipes for rye bread, challah (egg bread), Danish, cheese pockets, kaiser rolls, bialis, traditional bagels, onion boards and onion pockets. Three Brothers Bakery is known for its gingerbread recipe and specialty cakes.

Husband and wife Bobby and Janice Jucker are the co-owners of Three Brothers Bakery. Janice is a breast cancer survivor. October is breast cancer awareness month and Janice and Bobby are participating in awareness programs, including the Susan G. Komen Foundation Race for the Cure. Janice Jucker tells FOX 26 News reporter Ruben Dominguez about the bakery while Chef Bobby shows food radio talk show host Cleverley Stone how to make a pink ribbon cake from petit fours.

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!)

The Pass and Provisions restaurant opens in Houston

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Monday, Sept. 17 marked the opening of a highly-anticipated restaurant. Chefs and co-owners Terrence Gallivan and Seth Siegel-Gardner opened the doors of The Pass & Provisions, located in a historic warehouse in the historic Fourth Ward of Houston on 807 Taft Street.

The venue actually houses two restaurants. Named for the area in a professional kitchen where chefs assemble finished dishes, The Pass features an open kitchen and offers refined tasting menus in an intimate and elegant environment where chefs and guests can interact. Provisions is a neighborhood restaurant and bar with a central wood-fired oven. The chefs have worked in some of the world’s most acclaimed kitchens including Aquavit, August, Fiamma, Aureole, The Modern and Gordon Ramsay at The London in New York, Viajante in the United Kingdom, Chicago’s C-House and Kata Robata in Houston. FOX 26 reporter Ruben Dominguez and food radio talk show host Cleverley Stone visit The Pass & Provisions and the chefs demonstrate how to make a salmon dish and homemade pizza.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch part two and part three of the restaurant visit.

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!)

‘MasterChef’ judge Graham Elliot describes ‘mystery box’ challenge

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The remaining sixteen contestants on “MasterChef” will visit Camp Pendleton, a military base in Calif., where they will work in teams to prepare a healthy and balanced meal for 200 servicemen and women. After judges put the contestants through culinary ‘boot camp,’ the contestants return to the “MasterChef” kitchen for an intense elimination round. Who will emerge from the trenches and continue in the competition? The top 16 will compete on the June 18 episode of “MasterChef” on FOX Television.

Chef Graham Elliot is the culinary mastermind behind Chicago’s first “bistronomic” restaurant, Graham Elliot, which tempers four-star cuisine with humor and accessibility. In a very short time, the 33-year-old chef has accrued accolades, including Best New Chef in 2004 from Food & Wine magazine and three James Beard Nominations.

At age 27, Elliot became the youngest four-star chef in America. In May 2008, he opened the aptly named Graham Elliot, a restaurant that would not only bear his name, but become an extension of his passionate personality embodying his core principles of humility, courage, vision, respect and focus. Since opening its doors, Graham Elliot has beguiled the city of Chicago garnering two stars from the Chicago Tribune, two-and-a-half stars from the Chicago Sun-Times and one star in the 2011 MICHELIN Guide.

Elliot continues to break the mold at Graham Elliot incorporating his musical talents and passion for fine art into everyday operations. He first appeared at Lollapalooza 2009, a three-day music festival, with a tent in the public food court and a backstage meal for Jane’s Addiction. This past year, Elliot was enlisted as the Culinary Director for the entire festival orchestrating his own hand-picked lineup of Chicago-based chefs to feed festivalgoers.

In December 2010, Elliot opened Grahamwich, a casual, quick-service sandwich shop in Chicago’s River North neighborhood. In addition, he has appeared on both seasons of the popular cable competition series “Top Chef Masters.”

Elliot lives in Chicago with his wife and two sons.

Chicken from Del Frisco’s Double Eagle Steakhouse for Houston Restaurant Weeks

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July 20, 2011

Chef Steve Haug and Arthur Mooradian, general manager, from Del Frisco’s Double Eagle Steak House, show Ruben Dominguez how to make Pan Seared Chicken Breast, over Lemon-Basil Jasmine Rice with Provencal Sauce. This dish is on the menu at Del Frisco’s Double Eagle Steak House during Houston Restaurant Weeks between August 1 and 31. The restaurant is offering several different three-course dinners for $35 per person during HRW, and the restaurant will donate $5 from each dinner sold to the Houston Food Bank. Each $5 donation will provide 15 meals for a child, senior or adult who does not have enough food to eat. To view the entire HRW menu for Del Frisco’s Double Eagle Steak House, visit the Houston Restaurant Weeks website. Del Frisco’s Double Eagle Steak House was the top restaurant in HRW 2010, donating over $37,000 to the Houston Food Bank. Radio show host Cleverley Stone serves as the event chair.

 

Chicken from Del Frisco’s Double Eagle Steakhouse for Houston Restaurant Weeks: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s talk radio show Saturdays at Noon on Talk 650 AM. (By the way, callers have a chance to win a restaurant gift certificate on every radio show in August!)

Pan Seared Chicken Breast with Lemon-Basil Rice and Provencal Sauce (Serves 1)
Source: Chef Steve Haug, Del Frisco’s Double Eagle Steak House

Ingredients

  • One 16-ounce Chicken Breast
  • 1 teaspoon each Salt & Pepper
  • 1 ounce Vegetable Oil
  • 6 ounces Lemon Jasmine Rice (see recipe below)
  • 2 ounces Provencal Sauce (see recipe below)
  • Micro greens for garnish

 

Directions
1. Heat a 10″ saute pan on medium high heat and add the oil.
2. Season chicken with salt and pepper and sear the chicken skin side down.
3. Chicken should be seared golden brown until skin is crispy, about 5 minutes.
4. Place chicken on a cooking sheet and bake in 350 degree oven for about 10 minutes.
5. Once chicken is ready, place on top of the heated Jasmine Rice and drizzle with Provencal Sauce.
6. Garnish chicken dish with micro greens and serve.

Provencal Sauce

Ingredients

  • 1 teaspoon Garlic, Chopped
  • 1/4 teaspoon Anchovy Paste
  • 1/2 cup White Wine
  • 1 cup Red Wine Demi-Glace
  • 2 ounces Chicken Stock
  • 2 teaspoons Capers
  • 1/4 cup Kalamata Olives, Halved
  • 1/4 cup Sundried Tomatoes
  • 1 teaspoon Olive Oil
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 1/2 cup Tomatoes, Diced

 

Directions
1. Heat oil in saucepan. Add garlic and anchovy. Saute to release flavors.
2. Add wine and reduce by 3/4.
3. Add red wine and chicken stock then simmer for five minutes.
4. Add olives, capers, sundried tomatoes, thyme, and rosemary.
5. Just before serving add the diced tomatoes.

Lemon Basil Rice

Ingredients

  • 1/2 ounce Pure Olive Oil
  • 1/2 cup Onions, Diced in 1/4 inch pieces
  • 1/2 tablespoon Dried Basil
  • 2 tablespoons Garlic, Chopped
  • 1 cup Jasmine Rice
  • 2 cups Water
  • 1 Chicken Bouillon Cube
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Parley, Rough Chopped
  • 1 tablespoon Kosher Salt
  • 1/2 tablespoon Yellow Curry
  • 2 tablespoons Butter, Small Diced

 

Directions
1. Heat oil in pan. Saute onions and dried basil for 5-8 minutes until soft and translucent.
2. Add garlic, cook for 30 seconds. Add water, bouillon cube, butter, curry, and rice.
3. Bring to a boil and reduce heat.
4. Simmer and cover for 10 minutes.
5. Once rice is cooked, season it with lemon juice and salt. Stir in the parsley and serve.

Mai’s Restaurant Garlic Beef, Spring Rolls with Peanut Sauce

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Mai’s Restaurant reopens on April 16, 2011 after fire destroyed it in February 2010.

Owner Mai Thi Nguyen shows Fox 26 reporter Ruben Dominguez and food radio talk show host
Cleverley Stone how to make two dishes that have made the restaurant famous: Garlic Beef and Spring Rolls with Peanut Sauce.

Mai’s Restaurant is a Houston staple for fine Vietnamese cuisine and is well-known for their late night hours, staying open until 4 a.m. on weekends.

Mai’s Shrimp Spring Rolls with Peanut Sauce
Makes 4 rolls

Ingredients

  • 4 Sheets of Tapioca Rice Paper
  • 1 Pound of Steamed Vermicelli Noodles
  • 1 Cup Bean Sprouts
  • 2 Romaine Lettuce Leaves
  • 6 Steamed, Cooled Shrimp, Butterflied

Peanut Sauce

Ingredients

  • 1/2 Cup Sugar
  • 1/4 Pound of Mung Bean cooked and drained
  • 1/4 Cup of Hoisin Sauce
  • 2 Tablespoon of Garlic Oil
  • 1 Tablespoon of Minced Garlic
  • Splash of Water
  • Chili Sauce
  • Shredded Carrots
  • Crushed Peanuts

Directions
1. Simmer sugar and cooked mung bean paste together with all ingredients.
Allow all ingredients to simmer for 30 minutes until sauce thickens.
2. Once the sauce is thickened, splash water to dilute thickness.
3. Top sauce with 1/4 teaspoon of chili sauce, shredded carrots, and crushed peanuts.

Mai’s Garlic Beef (Serves 2)
Source: Mai Thi Nguyen, Mai’s Restaurant

Ingredients

  • 2 Pounds Filet Mignon diced in 1-inch cubes
  • 2 Cloves Garlic, Deep Fried until tender (approximately 3 minutes). Reserve oil used for frying garlic.
  • 1 Onion, Sliced
  • 1 Red Bell Pepper, Sliced
  • 2 Jalapenos, Sliced
  • 1/3 bunch of Green Onions, Sliced in 2-inch segments, including white stems
  • 1/2 cup of Oyster Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Nuoc Mau (Blackened Caramel Sauce)
  • 1 Teaspoon Salt
  • 1/4 cup vegetable oil

For garnish:

  • Romaine lettuce
  • sliced tomatoes
  • Red onions
  • Jasmine rice, cooked

Directions
1. Marinate Filet Mignon cubes for at least 48 hours in the oyster sauce, soy sauce, black pepper, garlic powder, nuoc mau (blackened caramel sauce) & salt.
This allows the flavors to marry together.
2. Heat wok on HIGH heat.
3. 1/4 cup of Vegetable Oil in wok.
4. Place Filet Mignon cubes in Wok. Allow beef to brown for 2-3 minutes on each side, shaking Wok periodically.
5. Once beef is cooked evenly, add onions, bell peppers, jalapenos, and garlic cloves.
6. Drizzle Wok with more Oyster Sauce for caramelization.
7. On a Serving Plate, layer romaine lettuce, sliced tomatoes, and red onion slices.
Drizzle fried garlic pieces and garlic oil together with vinegar dressing over vegetables.
Pour prepared Garlic Beef over vegetables. Serve with a side of Jasmine White Rice and Lemon Pepper dipping sauce.

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 prizes on every radio show!)

Revival Market Opens in The Heights

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At Revival Market in the Heights, co-owners Ryan Pera and Morgan Weber bring Houston a new kind of neighborhood grocery store that sources almost all of its food from local farms and food artisans. It features a butcher shop, charcuterie room and café. Shoppers can buy produce, breads, homemade jams, pastries, coffees, teas, sandwiches and salads to eat in or take out.

FOX 26 reporter Ruben Dominguez and food talk radio show host Cleverley Stone spend the morning getting ‘revived’ about the local food scene in Houston.

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 prizes on every radio show!)

Carrot Top Pesto (Makes 1 pint)
Source: Chef Ryan Pera, Revival Market

Ingredients

  • 1 quart loosely packed carrot greens, stems removed and washed well
  • 1 clove garlic, blanched in boiling water for 20 seconds
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup toasted Texas pecan halves
  • 1/4 cup chopped Italian parsely
  • 3/4 cup Texas extra virgin olive oil
  • Zest of 1 lemon
  • Salt and Pepper to taste

Directions

1. In a blender or food processor, puree all ingredients together. Season to taste with salt and pepper.
2. Serve over hot pasta or use as a dip for raw vegetables and crusty bread.