Category Archives: Entrees
Ceviche from Cove Cold Bar Chef Jean-Philippe Gaston
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.
El Tiempo Cantina opening on Navigation Boulevard
Houston weather, traffic, news | FOX 26 | MyFoxHouston
Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!
Houston weather, traffic, news | FOX 26 | MyFoxHouston
LAURENZO: El Tiempo’s Green Sauce (serves 4 to 6 people)
INGREDIENTS:
Water 2 cups
Cooked Green Tomato 3 ¾ lbs.
Fresh Minced Garlic 1 ½ Tbsp.
Avocado 1 ¼ lbs.
Sour Cream ¾ lb.
Cream Cheese ½ lb.
Salt 2 Tbsp.
Fried Jalapenos 3 each
Cilantro 1 ¼ oz.
PREPARATION:
Boil the tomatos until cooked through.
Flash fry the jalapenos until skin is softened.
Blend everything together well in a blender until creamy consistency.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
LAURENZO: Guacamole (serves 4 to 6 people)
INGREDIENTS:
Avocado 3 lbs.
Diced Tomato 4 oz.
Finely Chopped Jalapeno 2 oz.
Fresh Minced Garlic in olive oil 1 oz.
Finely Chopped Cilantro 2 oz.
Lime Wedges 2 each
Salt to taste
Serve with corn or flour chips
PREPARATION:
Lightly mash the avocados keeping them still lumpy not pureed.
You can serve this guacamole with all of its ingredients separated.
Simply place the mashed avocado that has been seasoned lightly with salt on a plate and spread it out some.
Then place the individual ingredients around one perimeter in little piles around the smashed avocado.
This allows you to add a little or a lot of each ingredient presented on the plate!
You can also mix everything together to make what is known as “guacamole compuesto”. (all put together!)
If you go this route then simply use your preference on quantity of lime juice and salt.
El Tiempo Cantina recipe for famous fajitas shared on FOX 26 News
Chef Domenic Laurenzo, from El Tiempo Cantina, shares his family’s recipe for their famous fajitas 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, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)
Beef Fajitas (serves 4 to 6 people)
INGREDIENTS:
Outside Skirt Beef 4 lbs. (peeled and cleaned) (yields 3 lbs. cooked)
Black Sauce 1 cup
Grill Spice ¼ cup
Sautéed Onions 2 lbs.
For The Black Sauce: (makes one quart) Blend well in a blende, re-blend periodically
Water 1 cup
Olive Oil ¼ cup
Soy Sauce 2 cups
A-1 ¾ cup
For The Grill Spice: (mix together well and place in a shaker, keep covered when not using)
Black Pepper ¼ cup
Granulated Garlic ¼ cup
Comino 1 Tbsp.
Lawry’s 2 Tbsp.
For The Sautéed Onions: (heat the oil, add the onions, sweat a little, add all spices and cook down until done!)
Olive Oil 6 Tbsp.
Sliced Onions 5 lbs.
Sherry Wine ¼ cup
Soy Sauce ½ cup
Granulated Garlic 1 Tbsp.
Comino 1 Tbsp.
Black Pepper 1 Tbsp.
Sugar 1 Tbsp.
Salt 1 ½ tsp.
PREPARATION:
For the best fajitas always choose outside skirt beef over inside skirt.
If needed, peel and clean the fajitas.
Grilling over an open flame is best. Marinate with the black sauce just prior to placing on the grill.
Season the beef with the grill spice as it goes through the cooking process.
When done, always cut the skirt steak against the grain of the muscle fibers to make your fajita strips.
This will ensure the best texture and will not be chewy when enjoying.
Always serve the fajitas on a bed of prepared onions!
Enjoy!
Easy Valentine’s Day dinner from Chef Michelle
Chef Michelle Tadeo-Hernandez from Catering To Your Tastebuds shows food radio talk show host Cleverley Stone how to make an easy three course Valentine’s Day dinner using some foods that are considered to be aphrodisiacs. View recipes below from Chef Michelle Tadeo-Hernandez.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!)
A Simple 3 Course Valentines Day Dinner ~ Featuring Foods to Get You in the Mood
Appetizer: Oyster Ceviche
Makes 2 servings
Ingredients
8 Oysters (4 per serving)
1 Diced Pepper of your choice, add as much as your palate can tolerate (jalapeño, bell peppers-red or yellow)
1/4 cup Rough Chopped Cilantro
1 Diced Red Onion
3-4 Limes, Juiced
Salt to taste
Directions
1. Mix all ingredients together well and let chill until ready to serve.
Note: If you prefer another seafood option you can substitute the oysters for shrimp already cooked and chopped,
or fresh white sea bass cut into cubes. Follow the same directions above for protein substitutions. ENJOY!
Entree: Salmon Veracruz
Makes 2 servings
Ingredients
4 Fresh Wild Caught Salmon Fillets with skin on
Salon Seasoning/or your choice of Seasoning
16 oz. can of Diced Tomatoes
1/2 cup Of Diced Onions
3-4 Rough Chopped Thai Basil Leaves (you can use regular basil in place of Thai basil)
3 Cloves of Garlic, Smashed (do not chop)
1 Fresh Jalapeño, Sliced
4 Jumbo Olives, Sliced
4 Green Queen Olives Sliced (with or without pimento)
2-3 Tbs. of Olive oil
2 Limes (1 for garnish & 1 for its juice)
Directions
1. Heat a medium sauté pan with olive oil (enough to coat the bottom of you pan).
Season all fillets with your desired choice of seafood seasonings.
When your pan begins to slightly smoke add your salmon fillets skin side down.
2. When the skin starts to release from the pan (approx. 2 mins.) turn over and heat the opposite side for another 2 mins.
3. Once you have completed this process with all your fillets let them rest in a baking pan.
4. Next in the same sauté pan, sauté your onions and smashed garlic, deglazing the pan from the salmon.
5. Next add your tomatoes and mix well let cook for another 2-3 mins.
6. Finally you will add your rough chopped Thai basil leaves, both olives, and Jalapeño slices.
Stir and cook for another 2-3 mins.
7. Finally top your Salmon with the Veracruz sauce mixture and garnish with a slice of lime. ENJOY!
Dessert: Wonton Sweet Fruit Stack
Makes 2 servings
Ingredients
6 Wonton Wrappers (round or square)
1 1/2 cups Vegetable Oil
1 can of Reddy Whip Whipped Cream
1 Banana, sliced on diagonal
6 Strawberries, sliced
Melted Chocolate, in a squeeze bottle
Honey, in a squeeze bottle
Caramel, in a squeeze bottle
Powdered Sugar
Almonds for garnish
Directions
1. In a medium sauce pan heat oil to 350 degrees, place 2-3 wontons at a time and remove when golden brown onto a dry paper towel.
2. Once all your wontons are finished start to assemble: First place some whipped cream on the plate to add security for your final product
so it will not slide off the plate.
3. Next add a fried wonton on top of the whipped cream, then add some more whipped cream and sliced bananas and strawberries.
Then add another wonton on top of this creating a sandwich effect.
4. You will use 3 wontons per serving and end with whipped cream and fruit on top.
5. Drizzle with honey, chocolate, and caramel if you desire.
6. Finally garnish with almonds and powdered sugar. ENJOY!
Top Ten List ~ Aphrodisiac Foods
10 – ASPARAGUS
In 19th century France, bridegrooms were served three courses of asparagus spears at their prenuptial dinners.
Asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid.
9 – ALMONDS
Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females, or so thought the poets and scribes. Scientists say that almonds provide high doses of vitamin E, magnesium and even fiber.
8 – AVOCADO
Avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.
7 – BANANAS
Bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.
6 – BASIL
Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body.
Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating.
Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic.
5 – CHOCOLATE
Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psychoactive feel-good chemical,
and PEA (phenylethylamine), the “love chemical,” which releases dopamine in the pleasure centers of the brain. PEA is said to help induce
feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known
to promote a sense of well-being and relaxation.
4 – FIGS
Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves).
Figs are said to have been Cleopatra’s favorite fruit and the ancient Greeks held them as sacred and associated them with love and fertility.
3 – GARLIC
Garlic is chockfull of allicin, an ingredient that will increase blood flow.
2 – OYSTERS
Oysters are probably the food most associated with being an aphrodisiac. This may be due to their high zinc content, which may help to increase libido.
Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal.
1 – HONEY
Honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone.
Studies have shown that this mineral may also enhance testosterone levels in the blood.
In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.
Source: Chef Michelle Tadeo-Hernandez via www.alternet.org.
Preparing oxtails at This Is It Soul Food
This Is It Soul Food was established in 1959 by Frank and Mattie Jones. Today, their grandson, Craig Joseph Sr. shows food radio talk show host Cleverley Stone how to make the family’s famous oxtails.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show 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!)
Oxtails
Chef Craig Joseph, This Is It Soul Food
Ingredients
- 3 lbs oxtails
- 1/4 cup of powdered chicken base
- 1/4 cup of Kitchen Bouquet seasoning
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup of green onions, chopped
- Salt & black pepper to taste
- Water
Directions
1. Place oxtails in large oven-proof pot. Cover with water. Add enough water so there are about 3 inches of water above the oxtails.
2. Add all of the other ingredients to the water. Stir oxtails and all the ingredients to mix well together.
3. Cover the pot and cook for about 2 1/2 hours in the oven (350 degrees) or until oxtails are fork tender.
Stir mixture occasionally while cooking to mix the gravy. Add water if needed.
Note: You can also cook oxtails on top of the stove.
Grilled oysters & BBQ shrimp from Ragin’ Cajun
Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to make grilled oysters with cheese. Chef Elliot demonstrates the preparation for BBQ Shrimp.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, 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!)
Boiled Crawfish
Ragin’ Cajun
Ingredients
- 10 gallons Water
- 3 individual bags (3 oz each) of Zatarain’s Crab Boil Bags
- 48 oz Lemon Juice
- Cajun Spices – your favorite, as much as you like!
- 35 lbs of crawfish (one sack)
Directions
1. Dump out a sack of 35 lbs crawfish on a table and pick out all dead crawfish, you only want to boil live crawfish. Set live crawfish to the side.
2. Fill a 10 gallon pot 3/4 full with water.
3. Add 3 crab boil seasoning bags (Zatarain’s or your favorite crab boil seasoning), lemon juice and bring water to a boil.
4. Once water comes to a boil, remove the crab boil bags and add your favorite crawfish spices. Make sure you stir the pot so the spices do not ball up. You want all spices broken down so the flavor can extract and do its job.
5. Bring water to simmer and let simmer for 20 minutes.
6. Bring water to boiling point and empty 1/2 the of crawfish into the water. Cook for at least 8 minutes. Crawfish will turn bright red.
7. Serve immediately with boiled corn on the cob & boiled potatoes.
8. Replenish water to reach 3/4 full in pot. Repeat for the second half of the sack of crawfish.
Char-Grilled Oysters
Ragin’ Cajun
Makes 1 Dozen
Ingredients
- 12 each Raw Gulf Coast Oysters in their closed shells
- Romano Cheese, Grated
- Parmesan Cheese, Shredded
Directions
1. Preheat outdoor grill.
2. Shuck the 12 oysters, leaving each oyster on a half shell.
3. Sprinkle grated Romano cheese on top of oysters.
4. Sprinkle shredded Parmesan cheese of top of Romano cheese.
5. When grill is hot, place oyster shells directly on the grill.
6. Add butter blend (see recipe below) on top of oysters. This should make the grill fire flame up & over the oysters. This will give the oysters a smoky flavor and help to melt the cheeses.
7. Repeat application of butter blend on top of all oysters.
8. Once cheese is melted remove oysters from the grill. (Don’t leave shells on grill for longer than 5 minutes – depending on how hot your grill is).
9. Serve immediately with lemon wedges.
Butter Blend Ingredients
- 1 tablespoon Cajun Seasoning
- 1 tablespoon Dried Tarragon
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Dill
- 1 oz Chopped Garlic
- 16 oz Butter, Unsalted, soft
Directions
1. Mix all ingredients in a mixing bowl.
2. Once mixed together place in refrigerator.
3. Warm in microwave to liquid form so that it can be poured over oysters.
4. Tip: Put the melted liquid in a squirt bottle (like ones used for ketchup). It will make it easier to add butter blend to the oysters on the grill.
New Orleans Style BBQ Shrimp
Ragin’ Cajun
Makes 3 servings
Ingredients
- 4 oz Worcestershire Sauce
- 2 tablespoons Lemon Juice
- 2 teaspoons Cracked Black Pepper
- 2 teaspoons Cajun Seasoning
- 1 teaspoon Garlic, Chopped
- 2 tablespoons White Onion, Chopped
- 1 1/2 cups Butter, Unsalted, Cold & Cubed
- 15 each Shrimp (9-12 count per pound) Heads On
Directions
1. In a large frying pan over high heat, combine all ingredients, except butter for approximately 2 minutes, until the shrimp turn pink.
2. Reduce heat to medium; add butter in small batches, allowing each batch to melt.
3. Remove pan from heat once shrimp are cooked. Place 5 shrimp per bowl and pour sauce over shrimp.
4. Serve with French bread and/or dirty rice.
Crawfish and king cake from Ragin’ Cajun
It is crawfish and king cake season. Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to prepare and eat crawfish. He also shares the story behind the colors of the king cake and the tradition of putting a toy baby in the cake.
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 12 p.m. on CBS Sports Radio 650.
(By the way, she gives out restaurant gift cards on every radio show!)
Big game grub ideas from ‘Big Daddy’ Aaron McCargo Jr.
Aaron McCargo Jr. demonstrates how to prepare his recipe for Ro*Tel Spicy Habanero Mac and Cheese. He also discusses his pre-made Gulden’s Spicy Brown Mustard Honey Chipotle Wings and Chocolate Cupcakes with Creamy Peter Pan Peanut Butter dishes.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more quick and easy game day recipe ideas that can be prepared in 30 minutes or less, McCargo encourages you to visit http://www.readyseteat.com/. (Aaron McCargo Jr. is a paid spokesperson for ConAgra Foods).
Ro*Tel Spicy Habanero & diced Tomato Cheesy Mac and Cheese
Ingredients:
- ½ lb. whole-wheat rotini cooked aldente
- 4tbsp butter
- 2tbsp diced onion
- 2tbsp flour
- 1tsp black pepper
- ½ tsp. cayenne
- 2cups milk
- ½ cup shredded Muenster cheese
- ½ cup shredded sharp cheddar
- ½ cup shredded Gruyere cheese
- ½ cup packed chopped fresh baby spinach
- 10oz Ro*tel habanero and diced tomato drained
- 1-1/2 cup panko breadcrumbs
- 1tbsp-smoked paprika
To Prepare:
Heat oven to 350 degrees F
In saucepan over medium high heat, melt 2 tbsp. butter and add onions. Add flour, black and cayenne pepper and mix until mixture is the consistency of paste. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and let thicken. About 5 minutes. Once thickened, turn off heat and whisk in the cheeses. Add pasta and mix until pasta is well coated. Fold in spinach and Ro*tel habanero & diced tomato. Let stand.
In small pan melt remaining 2 tbsp. butter over medium heat. Once melted, turn heat off and add panko and paprika mix well to combine. Pour pasta mixture into large enough size casserole dish and sprinkle with breadcrumb mixture. Bake in oven for 18-20 minutes or until golden bubbling brown.
Guldens Spicy Brown Mustard Honey Chipotle Wings
Serves 3-4
Ingredients
- 1 ½ to 2 lbs. jumbo wing pieces
- ¼ cup Guldens Spicy Brown Mustard
- ½ cup honey
- ¼ cup Franks hot sauce
- 2tbsp diced chipotle peppers in adobo sauce
- 2tbsp chopped scallions
- Pam release spray
To Prepare:
Preheat oven to 425 degrees F.
Spray sheet tray with Pam release spray and be generous. Lay wings out in an even layer and bake 12-15 minutes and turn, bake on other side until desired crispness about another 8-10. In large bowl whisk remaining ingredients until mix thoroughly. Toss wings until evenly coated and serve.
Chocolate Cupcakes with Creamy Peter Pan Peanut Butter –Mascarpone Frosting
Makes 24 cupcakes
Ingredients
- 1 standard –size box chocolate cake mix
- ¼ cup creamy Peter Pan Peanut butter
- 1-cup mascarpone cheese
- 2 tbsp. cup apple juice
- 3 tbsp. heavy cream
- One -1 pound box confectionary sugar
- ½ cup chopped salted peanuts
To Prepare:
Bake cupcakes according to the cake mix directions. Let cool completely on a wire rack.
In large bowl beat peanut butter, mascarpone cheese, apple juice, and heavy cream until smooth with hand mixer or in a standing mixing bowl with the paddle attachment on medium high. Reduce speed to low and gradually add in confectioners’ sugar and mix until smooth. Frost the cupcakes liberally using a rubber spatula and top with peanuts.
Shrimp Damian & Asparagus Mike Wells in the kitchen at Damian’s Cucina Italiana
Damian’s Cucina Italiana celebrates its 30th anniversary this month. Some of the most popular dishes there are named after people they know. Manager Johnny B. Mandola and chef Napoleon Palacios show food radio talk show host Cleverley Stone how to make Shrimp Damian and Asparagus Mike Wells.
Houston weather, traffic, news | FOX 26 | MyFoxHouston
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show 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!)
Shrimp Damian
Damian’s Cucina Italiana
Makes One Serving
Ingredients
- 4 Large shrimp, peeled, deveined, tail left on
- 1 fluid ounce Clarified butter
- 1/2 teaspoon Chopped garlic
- 1/2 teaspoon Chopped Shallots
- Pinch of lemon zest (wash lemon first)
- 1/2 fluid ounce Chicken stock
- 1/2 fluid ounce White wine
- 1/2 fluid ounce Fresh lemon juice
- 3/4 ounces Cold butter
- Pinch Chopped Italian parsley
- Salt & pepper to taste
Directions
1. Heat clarified butter in a skillet over medium heat. Add shrimp, garlic, shallots and lemon zest.
2. Cook for 2 to 3 minutes. Then add chicken stock, wine and lemon juice.
3. Cook until liquids have reduced a little bit (about 1 minute). Add cold butter, parsley and salt & pepper to taste.
4. When sauce reaches a creamy consistency, remove from heat and serve. Be careful not to overcook the shrimp.
600-calorie dinners available at Luby’s Cafeteria
Marcos Leal, corporate chef for Luby’s Cafeteria, shows food radio talk show host Cleverley Stone how to make a dish from their Livin’ Smart menu that has only 600 calories: Balsamic Chicken with Mediterranean Polenta and Fresh Broccoli.
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 AM to Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Luby’s LuAnn Cheese Steak
Makes four 6 ounce servings
Ingredients
1/4 cup Breadcrumbs, unseasoned
2 Tablespoons Beef broth
1 Tablespoon Kosher salt
1 1/2 teaspoons Black pepper
1 large Egg
1 1/4 pounds Ground beef, 80/20 mix
Cheese steak topping (see recipe below)
Directions
1. Place breadcrumbs, broth, salt, black pepper, eggs in a mixing bowl and mix with a rubber spatula until eggs and broth have been soaked up by the breadcrumbs. Let sit for 5 minutes.
2. Add ground beef to breadcrumb mixture and mix with gloved hands for 3 to 4 minutes until meat has been fully combined with bread.
3. Form into 6 ounce balls and smash with gloved hands to get a oval shaped steak.
4. Cooking Procedure: Heat up a stove top grill or non stick skillet on medium heat for a few minutes. You want the temperature of the skillet to be roughly 350F.
Place cheese steak on grill and cook for roughly 2 ½ minutes until you get a nice sear on the steak.
Turn over using high heat spatula and cook for roughly another 2 ½ minutes or until meat reaches a temperature of roughly 165F (well done) on a thermometer.
5. Place steak on a plate and top with about ½ cup of cheese steak topping.
Cheese Steak Topping
Makes enough for 4 cheese steaks
Ingredients
3 cups Yellow American cheese
2 cups Bacon bits
1/2 cup Sliced green onions
Directions
1. Place all ingredients in a metal mixing bowl and toss with a rubber spatula until all product has been well incorporated.
2. Set aside until needed.
Luby’s Balsamic Chicken
Makes 6 servings
Ingredients
1 Tablespoon Olive oil
1 Tablespoon Balsamic vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon Granulated garlic
1/2 teaspoon Dry Italian dressing mix
1/2 teaspoon Black pepper, ground
6 each Chicken breasts, approx. 5 ounces each
Cooking spray
Mediterranean Polenta (recipe below)
Tomato Bruschetta (recipe below)
Blanched Broccoli (recipe below)
Directions
1. Marinating the chicken breast: Place olive oil, balsamic vinegar, kosher salt, granulated garlic, dry Italian dressing mix and black pepper in a bowl and mix using a spatula.
2. Place chicken breast in a separate mixing bowl and add seasoning mix. Toss the seasonings and chicken using a gloved hand. (Be careful not to tear chicken).
3. Let the chicken marinate in the seasoning mix for a minimum of 3 hours, but preferably overnight.
4. Cooking the chicken: Preheat a stove top grill on medium heat for 5 minutes (you want the temperature of the grill to be roughly 350F).
Place chicken on grill and cook for about 2 minutes being careful not to burn seasonings.
Turn using a high heat spatula or tongs. Cook for roughly another 2 minutes or until chicken reaches an internal temperature of 165F in the thickest part of the breast.
5. Let rest on a clean cutting board for a few minutes before eating to let the natural juices of the chicken to resettle in the protein.
6. Plating Procedure: Place 1 seared hot portion of polenta in your plate top with chicken breast and top with 1 tablespoon of Tomato Bruschetta.
Add 4 ounces of broccoli next to the chicken and enjoy.
Mediterranean Polenta
Makes 6 portions
Ingredients
1 1/2 cups Whole milk
2 1/2 cups Water
1/2 teaspoon Kosher salt
1/2 teaspoon Chicken base
1/4 cup Sundried tomatoes
1 2/3 cups Polenta or cornmeal, if needed
1 Tablespoon Parsley, fresh
3/4 cup Feta cheese
Directions
1. Cooking: Place milk in a heavy bottom pot on burner and heat until it reaches a temperature of 185F on a thermometer.
Once milk reaches temperature add water, salt, chicken base and sundried tomatoes.
Lower heat and return the milk mixture to a simmer (slow rolling boil).
2. Add cornmeal to milk while whisking with a high temperature whisk.
Cook for a few minutes until polenta begins to bubble.
3. Turn burner off and add parsley and feta cheese. Mix thoroughly with whisk.
4. Spray a half sheet pan or lipped cookie tray and distribute polenta in pan evenly and smoothly.
Let polenta chill overnight in refrigerator or until set and cold.
5. To serve cut the evenly into 6 evenly pieces.
6. To Reheat: Place a non stick skillet or stove top grill on a burner on medium heat and heat up for a few seconds.
Spray a light amount of cooking spray on the polenta.
Place on preheated skillet or stove top grill and cook for about 4 minutes or until a golden brown sear occurs.
Turn over and cook for another 4 minutes until the center of the polenta is hot. Set aside until needed
Tomato Bruschetta Topping
Makes 3 Cups
Ingredients
2 1/2 cups Roma Tomatoes, small dice
1/2 cup Red onion, small dice
1 1/2 teaspoons Garlic cloves, fresh minced
1 1/2 teaspoons Kosher salt
3/4 teaspoon Black pepper
1/4 cup Basil, fresh chopped
1 Tablespoon Olive oil
1/2 Tablespoon Balsamic vinegar
Directions
1. Cut tomatoes, red onions, into small dice and place in a mixing bowl.
2. Mince garlic and place on same bowl as tomatoes.
3. Add the rest of the ingredients and mix with rubber spatula making sure that all items are tossed together well.
4. Set aside in refrigerator until needed.
Blanched Broccoli
Makes 6 portions
Ingredients
1/2 gallon Water
1/3 cup Kosher salt
1 1/2 pounds Broccoli florets
Directions
1. Place water and salt in a heavy bottom pot. Bring to a heavy boil.
2. Add broccoli and cook for about 3 minutes until broccoli is fork tender. Serve while still hot.
Behind the scenes at Luby’s Cafeteria
Who is LuAnn and why does she have a platter named after her at Luby’s Cafeteria? George Christie and Chef Marcos Leal share the secrets of the LuAnn Cheese Steak platter and demonstrate something new at one of Houston’s favorite family restaurants with food radio talk show host Cleverley Stone: Balsamic chicken with Mediterranean polenta and fresh broccoli.
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!)
Luby’s LuAnn Cheese Steak
Makes four 6 ounce servings
Ingredients
1/4 cup Breadcrumbs, unseasoned
2 Tablespoons Beef broth
1 Tablespoon Kosher salt
1 1/2 teaspoons Black pepper
1 large Egg
1 1/4 pounds Ground beef, 80/20 mix
Cheese steak topping (see recipe below)
Directions
1. Place breadcrumbs, broth, salt, black pepper, eggs in a mixing bowl and mix with a rubber spatula until eggs and broth have been soaked up by the breadcrumbs. Let sit for 5 minutes.
2. Add ground beef to breadcrumb mixture and mix with gloved hands for 3 to 4 minutes until meat has been fully combined with bread.
3. Form into 6 ounce balls and smash with gloved hands to get a oval shaped steak.
4. Cooking Procedure: Heat up a stove top grill or non stick skillet on medium heat for a few minutes. You want the temperature of the skillet to be roughly 350F.
Place cheese steak on grill and cook for roughly 2 ½ minutes until you get a nice sear on the steak.
Turn over using high heat spatula and cook for roughly another 2 ½ minutes or until meat reaches a temperature of roughly 165F (well done) on a thermometer.
5. Place steak on a plate and top with about ½ cup of cheese steak topping.
Cheese Steak Topping
Makes enough for 4 cheese steaks
Ingredients
3 cups Yellow American cheese
2 cups Bacon bits
1/2 cup Sliced green onions
Directions
1. Place all ingredients in a metal mixing bowl and toss with a rubber spatula until all product has been well incorporated.
2. Set aside until needed.
Luby’s Balsamic Chicken
Makes 6 servings
Ingredients
1 Tablespoon Olive oil
1 Tablespoon Balsamic vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon Granulated garlic
1/2 teaspoon Dry Italian dressing mix
1/2 teaspoon Black pepper, ground
6 each Chicken breasts, approx. 5 ounces each
Cooking spray
Mediterranean Polenta (recipe below)
Tomato Bruschetta (recipe below)
Blanched Broccoli (recipe below)
Directions
1. Marinating the chicken breast: Place olive oil, balsamic vinegar, kosher salt, granulated garlic, dry Italian dressing mix and black pepper in a bowl and mix using a spatula.
2. Place chicken breast in a separate mixing bowl and add seasoning mix. Toss the seasonings and chicken using a gloved hand. (Be careful not to tear chicken).
3. Let the chicken marinate in the seasoning mix for a minimum of 3 hours, but preferably overnight.
4. Cooking the chicken: Preheat a stove top grill on medium heat for 5 minutes (you want the temperature of the grill to be roughly 350F).
Place chicken on grill and cook for about 2 minutes being careful not to burn seasonings.
Turn using a high heat spatula or tongs. Cook for roughly another 2 minutes or until chicken reaches an internal temperature of 165F in the thickest part of the breast.
5. Let rest on a clean cutting board for a few minutes before eating to let the natural juices of the chicken to resettle in the protein.
6. Plating Procedure: Place 1 seared hot portion of polenta in your plate top with chicken breast and top with 1 tablespoon of Tomato Bruschetta.
Add 4 ounces of broccoli next to the chicken and enjoy.
Mediterranean Polenta
Makes 6 portions
Ingredients
1 1/2 cups Whole milk
2 1/2 cups Water
1/2 teaspoon Kosher salt
1/2 teaspoon Chicken base
1/4 cup Sundried tomatoes
1 2/3 cups Polenta or cornmeal, if needed
1 Tablespoon Parsley, fresh
3/4 cup Feta cheese
Directions
1. Cooking: Place milk in a heavy bottom pot on burner and heat until it reaches a temperature of 185F on a thermometer.
Once milk reaches temperature add water, salt, chicken base and sundried tomatoes.
Lower heat and return the milk mixture to a simmer (slow rolling boil).
2. Add cornmeal to milk while whisking with a high temperature whisk.
Cook for a few minutes until polenta begins to bubble.
3. Turn burner off and add parsley and feta cheese. Mix thoroughly with whisk.
4. Spray a half sheet pan or lipped cookie tray and distribute polenta in pan evenly and smoothly.
Let polenta chill overnight in refrigerator or until set and cold.
5. To serve cut the evenly into 6 evenly pieces.
6. To Reheat: Place a non stick skillet or stove top grill on a burner on medium heat and heat up for a few seconds.
Spray a light amount of cooking spray on the polenta.
Place on preheated skillet or stove top grill and cook for about 4 minutes or until a golden brown sear occurs.
Turn over and cook for another 4 minutes until the center of the polenta is hot. Set aside until needed
Tomato Bruschetta Topping
Makes 3 Cups
Ingredients
2 1/2 cups Roma Tomatoes, small dice
1/2 cup Red onion, small dice
1 1/2 teaspoons Garlic cloves, fresh minced
1 1/2 teaspoons Kosher salt
3/4 teaspoon Black pepper
1/4 cup Basil, fresh chopped
1 Tablespoon Olive oil
1/2 Tablespoon Balsamic vinegar
Directions
1. Cut tomatoes, red onions, into small dice and place in a mixing bowl.
2. Mince garlic and place on same bowl as tomatoes.
3. Add the rest of the ingredients and mix with rubber spatula making sure that all items are tossed together well.
4. Set aside in refrigerator until needed.
Blanched Broccoli
Makes 6 portions
Ingredients
1/2 gallon Water
1/3 cup Kosher salt
1 1/2 pounds Broccoli florets
Directions
1. Place water and salt in a heavy bottom pot. Bring to a heavy boil.
2. Add broccoli and cook for about 3 minutes until broccoli is fork tender. Serve while still hot.