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!)
Chef Jean-Philippe Gaston, Cove Cold Bar
Makes 2 servings
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
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.
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/ .)
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.
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.)
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
Submitted by Carmelo Mauro
50 minutes to prepare
Makes 4 servings
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
4 garlic gloves, sliced or chopped
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.