Tag Archives: seafood

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.

Concepcion joins Houston Restaurant Weeks participants

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For Houston Restaurant Weeks, benefiting the Houston Food Bank, Chef Jonathan Jones from Concepcion shows food radio talk show host Cleverley Stone how to make his version of ceviche, a dish on his Houston Restaurant Weeks menu. Diners will be delighted by Jone’s creativity. “I change my ceviche flavors and techniques almost daily,” he says. Other dishes on his Houston Restaurant Weeks dinner menu are: Ropa Vieja, a classic cuban stewed flank steak with rice, tomato, onion and plantains; and Pastel, a cacao and macha tea cake with fresh farmer´s market fruit and rich chocolate ganache.

Concepcion offers a three-course dinner for $35 per person during Houston Restaurant Weeks. The restaurant will donate $5 per dinner sold to the Houston Food Bank, which will turn that into 15 meals for a Houston-area resident who is food insecure. Diners can make a $10 donation to the 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!)

McCormick & Schmick’s a Houston Restaurant Weeks participant

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Chef David Hernandez from McCormick & Schmick’s Seafood & Steaks shows food radio talk show host Cleverley Stone how to make stuffed salmon. This dish is served with lump crab, bay shrimp, brie cheese, mashed potatoes and vegetables for dinner during Houston Restaurant Weeks, benefiting the Houston Food Bank.

All three McCormick & Schmick’s Seafood & Steaks locations will extend Houston Restaurant Weeks through Labor Day, September 3, 2012:
The Pavilions (downtown); Uptown Park (610 & Post Oak Boulevard) and Town & Country (Katy Freeway & Beltway 8).

McCormick & Schmick’s Seafood & Steaks offers a two-course lunch for $20 and a three-course dinner for $35 per person during Houston Restaurant Weeks.
The restaurants will donate $3 per lunch sold and $5 per dinner sold to the Houston Food Bank. The food bank turns each $1 into 3 meals for a Houstonian who is food insecure. 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!)

Farrago World Cuisine among participants in Houston Restaurant Weeks

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Many Houstonians are familiar with Farrago World Cuisine for the fabulous weekend brunches.

With the arrival of new general manager, Patrick Dorrian, formerly of Valentino and *17, and chef Chad Weise, a new fine dining element has been added to the popular midtown Houston restaurant. Farrago World Cuisine is participating in Houston Restaurant Weeks to introduce their new menu to the city. (But don’t fret, their fan-favorite dishes and weekend brunches are still available.) Chef Weise shows food radio talk show host Cleverley Stone how to make an entrée from his Houston Restaurant Weeks menu: New Orleans BBQ Crawfish with Rosemary Biscuit.

Houston Restaurant Weeks takes place from Aug. 1 through Aug. 31, 2012.
Christie’s will donate $3 from each Houston Restaurant Weeks lunch and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Diners can make a $10 donation to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: 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!)

Carmelo’s Seafood Risotto

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Carmelo’s Ristorante will participate in Houston Restaurant Week, August 1-21. Chef and owner Carmelo Mauro shows food radio talk show host, Cleverley Stone, how to make Seafood Risotto. Chef Carmelo will also show a sample 3 course meal for $35 pp that will be available during Houston Restaurant Week, benefiting the Houston Food Bank. For event details visit: www.HoustonRestaurantWeek.com
 
Seafood Risotto
 
Submitted by Carmelo Mauro
Carmelo’s Restaurant
50 minutes to prepare
Makes 4 servings
 
Ingredients
 
Fine sea salt
3/4 cup dry white wine
4 oz. fresh salmon, cut in cubes
4 oz. fresh tuna, cut in cubes
4 oz. fresh barramundi, cut in cubes
4 oz. fresh striped bass, cut in cubes
1 cup tomato sauce (optional)
5+ tablespoons extra virgin olive oil
3/4 cup chopped onion
1 1/2 cups Arborio rice
5 cups fish broth, heated to simmer
2 teaspoons finely chopped flat-leaf parsley
1 peperoncino
4 garlic gloves, sliced or chopped
 
Preparation
 
1. Heat oil in a 4 or 5 quart heavy pot over medium heat.
Add onion and cook, stirring occasionally, until brown, about 4 minutes.
Add rice and cook, stirring for 2 minutes.
 
2. Reduce heat to low. Add the fish broth slowly and keep stirring the rice till cooked (al dente-to the bite).
 
3. In a separate skillet heat some olive oil and garlic and sauté.
 
4. Add the salmon, tuna, barramundi and striped sea bass to the skillet.
Add salt to taste, some peperoncino and the wine, bring it to a simmer.
(Add the tomato sauce at this time if you are using it.)
Stir in some the parsley and adjust the seasoning if desired.
 
6. Divide the risotto in 4 bowls, garnish with sautéed seafood and serve.
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www.CarmelosRestaurant.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)

Cleverley’s Corner: Seafood Martini

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SEAFOOD MARTINI

SERVES 6

Submitted by Chef Mark Holley
Pesce

Kim Chee Dressing

1 cup mayonnaise

2 tablespoon  rice wine vinegar

3 cup Gin, alcohol burned off

2 cup Kim Chee marinade

3 cup sugar syrup (recipe follows)

3 teaspoon ground black pepper

Combine all ingredients and mix well

Sugar Syrup

3 cup water

2 tablespoons  sugar

3 teaspoon lemon juice

Combine: water, sugar, and lemon in a sauce pan; bring to a boil, and heat until sugar has dissolved. Remove from heat and cool.

Slaw Mix

4 cups  savoy cabbage (shredded)

1 cup purple cabbage (shredded)

2 cup carrots (shredded)

3 cup red onions (julienne)

Mix all ingredients well

Martini

1 recipe slaw mix

3 cup Hearts of palm (diced)

3 cup avocado 2” cubes

2 cup Kim Chee dressing

2 lb cooked Lobster meat (large cubes)

Optional  crab fingers

6ea boiled shrimp peeled and deveined

2 lb jumbo lump crabmeat

3 tablespoons  Kim Chee dressing

Preparation

1. Place slaw mix, hearts of palm and avocado in a mixing bowl.

2. Add 2 cup Kim Chee dressing and toss well. Mound slaw in a chilled Martini glass.

3. Add Lobster, crab, crab fingers, shrimp, and 3 tablespoons of Kim Chee dressing to the bowl and toss to coat.

4. Arrange seafood around slaw.

http://www.cleverley.com/