Tag Archives: salad

‘Iron Chef’ Cat Cora is just mad about saffron … chicken, that is

Posted on by

Chef Cat Cora is the first and only female Iron Chef on the Food Network program “Iron Chef America,” co-host of “Around the World in 80 Plates” on the Bravo network, contributing food & lifestyle editor for O, the Oprah Magazine, and a successful restaurateur and cookbook author. She demonstrates to food radio talk show host Cleverley Stone how to prepare Saffron Honey-Roasted Chicken.

Chef Cora will conduct a cooking demonstration and book signing at the Macy’s store in Memorial City Mall in Houston on Wednesday, Dec. 5, 2012 at 6:30 p.m. in the housewares department. The event is free and seating is limited. Call 713-405-6095 to reserve a space.

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.
(By the way, she gives out restaurant gift cards on every radio show!)

Crispy root vegetables prepared by ‘Iron Chef’ Cat Cora

Posted on by

Chef Cat Cora is the first and only female Iron Chef on the Food Network program “Iron Chef America,” co-host of “Around the World in 80 Plates” on the Bravo network, contributing food & lifestyle editor for O, the Oprah Magazine, and a successful restaurateur and cookbook author. She demonstrates to food radio talk show host Cleverley Stone how to make a Crisped Root Vegetable Salad with White Balsamic Syrup.

Chef Cora will conduct a cooking demonstration and book signing at the Macy’s store in Memorial City Mall in Houston on Wednesday, Dec. 5, 2012 at 6:30 p.m. in the Housewares Department. The event is free and seating is limited. Call 713-405-6095 to reserve a space.

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.
(By the way, she gives out restaurant gift cards on every radio show!)

Fall juice and salad with Rawfully Organic

Posted on by

Kristina Carrillo-Bucaram, founder of the Rawfully Organic Co-op, shows television talk show host Jeremy Kyle and food radio talk show host Cleverley Stone how to make a salad dressing without oil and a cleansing juice.

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!)

Max’s Wine Dive offers comfort food favorites for Houston Restaurant Weeks

Posted on by

Chef Michael Pellegrino from Max’s Wine Dive is thrilling diners with his menu for Houston Restaurant Weeks. Some of the dishes on his menus include:
Max ‘n Cheese (pasta tossed in truffle cream with provolone, gruyère and parmigiano reggiano cheeses); Nacho Mama’s Oysters (crispy fried Gulf coast oysters and garlic aioli on fried wontons with house-made habanero salsa and fresh cilantro); Southern Fried Chicken (house-made jalapeno and buttermilk-marinated chicken, deep-fried slow and low and served with mashed potatoes, collard greens and brioche texas toast) and Apple Pie in a Glass. Chef Pellegrino shows food radio talk show host Cleverley Stone how to make a watermelon salad with baby arugula, iced red onions and feta cheese with citrus vinaigrette.

Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012. Max’s Wine Dive will donate $5 from each HRW dinner sold to the Houston Food Bank. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit http://www.houstonrestaurantweeks.com/.)

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!)

Watermelon Citrus Salad
Chef Michael Pellegrino, Max’s Wine Dive

Ingredients

  • 2 lemons, skins washed
  • 1 tablespoon shallots, chopped
  • ½ cup olive oil
  • ¼ cup feta cheese
  • ½ pound of arugula
  • ½ red onion, chopped
  • 2 cups watermelon chunks, cut up with seeds removed
  • Salt & pepper

 

Directions
1. Place onions in a bowl of ice water for 1 hour.
2. In a bowl – Juice and zest both lemons.
3. Add shallots and olive oil to the lemon juice and season with salt & pepper.
4. In a different bowl – Add feta cheese, arugula and watermelon.
5. Remove the onions from the ice water and place in the bowl with the watermelon.
6. Drizzle with desired amount of dressing and enjoy.

Texas Caesar Salad from Dekker’s Mesquite Grill

Posted on by

Dutch-born chef Anthonie Dekker has lived in Fulshear, Texas for many years. He has worked for restaurants in Minneapolis, Houston and South Texas. And he is the former executive chef for the Houston Texans and Reliant Center. He has recently opened his own restaurant, Dekker’s Mesquite Grill, in Fulshear and it’s a big hit with residents. Food radio ralk show host Cleverley Stone visited Chef Dekker at his new restaurant and he showed her how to make his Texas Caesar Salad with Grilled Shrimp.

Dekker’s Texas Caesar Salad with Grilled Shrimp
Dekker’s Mesquite Grill
Makes 1 Salad

Ingredients

  • 1 Garlic Clove (minced)
  • 1 teaspoon Anchovies (chopped)
  • 1/2 teaspoon Cracked Black Pepper
  • 1 teaspoon Lime Juice
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 2 Egg Yolks, blended
  • 1/2 cup Oil (your choice. I use olive oil/canola oil blend)
  • 1/4 cup Parmesan Cheese, shredded
  • 1 tablespoon Red Bell Pepper, diced
  • 1 tablespoon Whole Kernel Corn
  • 1 head Romaine Lettuce, washed
  • 1/2 cup Butter Toasted Croutons
  • 6 Jumbo Shrimp, peeled, deveined, tail on

Directions
1. Combine first 10 ingredients in mixing bowl and whisk briefly to combine.
2. Slowly drizzle oil while whisking to form emulsion. Stir in Parmesan.
3. Brush dressing on shrimp and grill for 2 minutes on each side.
4. Tear or chop Romaine and toss with dressing. Sprinkle bell pepper and corn on top.
5. Arrange grilled shrimp on top of salad for presentation.

A Movie-Inspired Dish from Chef Charles Clark

Posted on by

Chef Charles Clark, Ibiza restaurant, shows diva of dish and radio talk show host Cleverley Stone, how to make his interpretation of the French Salade Nicoise. Chef Clark was inspired by his favorite foodie film, ”Babette’s Feast.” Clark will introduce the movie at the Museum of Fine Arts Houston on Monday, April 26, 2010, as part of the ’Meals on Reels’ film series. Chef Clark is the only Houston chef who has competed on Foodnetwork’s “Iron Chef America” show.  

Meals on Reels with Chef Charles Clark
“Babette’s Feast” Monday, April 26, 7 pm
Museum of  Fine Arts Houston $7, www.MFAH.org 

===========================================================

Salad Nicoise (Ibiza style)
Serves Four   Ingredients   2- 4 oz jars of preserved tuna loin
4 oz French green beans
2 vine ripe tomatos
4 fingerling potatoes
4 cloves roasted garlic
14 black olives (seeded)
4 anchovy fillets
4 boiled eggs
4 oz Cabrales blue cheese
4 small heads of butter lettuce
Virgin olive oil as needed
Red wine vinegar as needed   Preparation   1. Clean and dry butter lettuce, cutting the core away from head. Set onto center of 12 inch plate.
2. Clean and blanch beans till sweet and tender, about 4 minutes. Set in ice  water bath,
dry and add to salad.
3. Slice tomatoes thinly and place onto lettuce evenly.
4. Peel and boil potatoes till fork tender, about 20 minutes. Let cool, slice and add to salad.
5. Shave garlic and add to salad.
6. Add olives to salad.
7. Slice boiled eggs into quarters and add to salad.
8. Add one ounce of cheese (room temperature) to each salad.
9. Gently slice tuna and add to salad.
10. Garnish salad with anchovy fillets.
11. Add oil and vinegar to taste (3 parts oil and 1 part vinegar).
12. Salt and pepper as needed. 
 
www.IbizaFoodAndWineBar.com, www.Cleverley.com
===========================================================
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!)

Grilled Pork Chops with Carponata for Easter Lunch

Posted on by

Grilled Pork Chop, Eggplant Caponata & Spicy Arugula Spring Vegetable Salad

Chef Paul Lewis of Cullen’s shares with the diva of dish and radio talk show host, Cleverley Stone, how to cook pork chops on the grill with caponata, a cooked vegetable salad made from chopped fried eggplant and celery. 

================

Grilled Pork Chop 

Ingredients
1 ea 12 oz Pork Porterhouse (or substitute Boneless Pork Loin)
0.25 oz Fennel Spice 
3 oz Caponata 
1 Tblsp. Basil Torn
1 Tblsp. Parsley Chiffinade
0.5 ea Grilled Lemon 
1 oz Arugula Picked & Cleaned
0.125 oz Sliced Breakfast Radish 
0.25 ea Orange Segments 
0.125 oz Thinly Sliced Red Onion 
2 dash Extra Virgin Olive Oil
1 pinch Maldon Sea Salt 

Preparation  1. Season the pork chop with the fennel spice, place on the hot grill, cook to desired temp & allow to rest. 2. Warm the caponata in a small pan, once hot add the torn basil & parsley & season. 3. Take the arugula & toss in the radish, orange segments & thinly sliced red onions, dress with extra virgin olive oil. Season the salad with salt, set aside. 4. Plate the caponata in the center of the plate, add the pork chop, top of with the salad & garnish with the   
grilled 1/2 lemon.

====================

Fennel Spice Rub
Makes 1.5 cups 

Ingredients
1/2 Cup Fennel Seeds, Toasted
2 Tblsp. Coriander Seeds, Toasted
2 Tblsp. Black Peppercorns, Toasted
1 Tblsp. Chili Flakes 
1/2 Cup Ancho Chili Powder 
4 Tblsp. Cinnamon 
4 Tblsp. Kosher Salt 

Preparation
1. Toast spices using your preferred method 2. Cool all the toasted spices and grind to a powder in the spice mill. 

====================

Caponata
Makes 2 quarts 

Ingredients
2 ea. Eggplants, medium size cut into 1/2″ cubes
1 lg. Onion, large dice
1 Anchovy fillet, chopped
0.33 #10 Can Tomatoes drained & coarsely chopped
1 1/2 Celery Ribs, large dice
1/4 cup red wine vinegar 
1.5 Tblsp. Sugar 
1.5 Tblsp. Tomato Paste 
1.5 Tblsp. golden Raisins 
1.5 Tblsp. Pine Nuts 
1.5 Tblsp. Capers 
12 ea. Queen Olives, Pepper Removed & Sliced
0.25 # Picillo Peppers, Rough Chopped
1 pinch Salt & Pepper Oil for frying & sauteeing 

Preparation  1. Toss the diced eggplant with 1 Tblsp. salt and place in a colander set over a large bowl; let drain 1 hour. 2. Deep fry the eggplant until golden brown, drain on paper towels. Set aside. 3. Sautee the onions & anchovy until soft, add the celery and tomato paste and cook 10 minutes. 4. Add the tomatoes and cook 15 minutes. 5. Add remaining ingredients, including reserved eggplant and just warm through. 6. Season to taste. 7. Chill

=============

www.CullensHouston.com, www.Cleverley.com

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!)

Light & Easy Summer Dishes – Italian Style

Posted on by

When the weather gets hot, we tend to eat lighter meals. Here are two easy dishes for a lazy Sunday afternoon lunch or early supper that will fill you up but won’t weigh you down. Chef Arturo Osorio from Amerigos shows restaurant journalist Cleverley Stone how to make Zucchini Saltimbocca and Burrata Salad.

Recipes Submitted by Chef Arturo Osorio
Amerigos, The Woodlands, Texas

Zucchini Saltimbocca

Ingredients
6 thin slices of fresh raw zucchini, skin on
3 small leaves of sage
½ oz of Fontina cheese
1 oz of prosciutto slices
½ oz of unsalted butter
Salt and pepper to taste

Preparation
1. Slice the zucchini in strips lengthwise.
2. Stack some Fontina cheese, a piece of prosciutto and a sage leaf on top of a slice of zucchini
3. Fry zucchini stacks in butter in a sauce pan
4. Salt & pepper to taste and serve.

Burrata Salad

Ingredients
4 oz of Burrata cheese (Soft fresh mozzarella cheese imported from Puglia, Italy. Regular mozzarella may be used)
3 paper thin slices of fresh, raw pear
1 whole heirloom tomato
1 oz of micro-greens
2 slices of prosciutto
Aged Balsamic vinegar

Preparation
1. Slice the Burrata cheese in half and place on the center of plate
2. Place quartered tomato and sliced pear on each side of the Burrata
3. Place prosciutto between tomato and cheese
4. Add micro greens
5. Drizzle ingredients with balsamic vinegar, salt & pepper to taste and serve

www.Cleverley.com
www.Amerigos.com

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!)

Recipe: Watermelon Spinach Salad

Posted on by
Reply

Source: HEB

Preparation Time: 15 minutes
Toasting Time: 6 to 8 minutes
Makes 6 to 8 Servings

Ingredients

  • 2 bags (6 ounces each) Baby Spinach Trio salad blend
  • 1/2 cup coarsely chopped walnuts
  • 1 cup Crumbled Queso Fresco
  • 1 pint strawberries halved
  • Cookwell & Company Watermelon Viniagrette

Directions

  1. Toast walnuts in a medium skillet over Medium heat (or toast in moderate oven) 6 to 8 minutes or until browned.
  2. Toss salad blend with dressing and fruit mixture in a large bowl. Top with queso fresco and walnuts.
  3. Serve immediately.