Category Archives: Soups, Chilis, & Broths

You’ll need a spoon for these.

Bubba Butera prepares Caesar salad in the kitchen at Damian’s Cucina Italiana

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Bubba Butera, co-founder of Damian’s Cucina Italiana, shows food radio talk show host Cleverley Stone how to make his restaurant’s famous Caesar salad, that he has been preparing for over twenty years. He also shares the ingredients for Milo Hamilton’s Pasta e Fagioli. a href=”http://www.damians.com/index.html” target=”_blank”>Damian’s Cucina Italiana celebrates its 30th anniversary this month.

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!)

Matagorda Bay Oyster Stew from Brennan’s of Houston

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Ingredients (yields 4 quarts)

  • 8 oz bacon, small diced
  • 2 ea onion, small diced
  • 3 stalks celery, small diced
  • 10 cloves garlic, minced
  • 2 ea green bell peppers, small diced
  • ¼ cup flour
  • 3 cups Pernod
  • 1 qt oyster liquor
  • 3 ea bay leaves
  • 1 ½ lbs potato, purple, small diced
  • 1 cup heavy cream
  • 3 pints oyster (shucked)
  • 1 bunch green onions, thinly sliced
  • 2 tbsp butter (optional)

Procedure

  1. Place a soup pot on high heat for 1 minute.
  2. Add the bacon and cook to render for about 5 minutes, or until fat is clear, stirring occasionally.
  3. Add the onions, celery, garlic, peppers and cook for about 15 minutes.
  4. Add the flour, stirring constantly so that nothing sticks to the bottom during cooking.
  5. Cook for about 2 minutes or until the flour is well distributed and the mixture thickens.
  6. Add Pernod and cook for about 3 min or until the alcohol is cooked out then add stock
    & bay leaves and simmer uncovered about 3 minutes.
  7. Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender
  8. Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters.
  9. Cook until the edges of the oysters curl, then season with salt, pepper and green onions.

Seafood abounds at Truluck’s Seafood, Steak & Crabhouse for Houston Restaurant Weeks

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Houston-area residents are responding well to the Houston Restaurant Weeks menu offered by Truluck’s Seafood, Steak & Crabhouse. Chef Danny Kievit and managing partner Dave Mattern, show food radio talk show host Cleverley Stone how to make one of their signature dishes: Cioppino: a feast of seven fishes with fresh fish, shrimp, mussels, calamari and blue crab, simmered in a tomato and herb broth.

Truluck’s Seafood, Steak & Crabhouse offers a three-course dinner for $35 per person during Houston Restaurant Weeks. This represents a terrific dining value. Outside of Houston Restaurant Weeks, this dinner would cost more. The restaurant will donate $5 from each dinner sold to the Houston Food Bank.

The Houston Food Bank feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the greater Houston area. Diners can make a $10 donation year-round 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 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!)

 

‘No Heat’ summer foods

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Sometimes it is just too hot in the summer to cook! Try some refreshing summer salads and light, hassle-free dishes that do not require firing up the grill or oven. Gwen Marzano from Whole Foods Market demonstrates how to prepare these recipes.

Red, White and Blue Fruit Salad
(colorful, light, yet luscious dessert with flavorful summer berries)
Recipe – http://wholefoodsmarket.com/recipes/2984

Health Starts Here™ Texas Caviar
(a great salad to take on picnics and it can be served cold or at room temperature
Recipe – http://wholefoodsmarket.com/recipes/2956

Strawberry Melon Gazpacho
(a refreshing twist on an old favorite, this is perfect for a summer brunch)
Recipe – http://www.wholefoodsmarket.com/recipes/2949

Curry Crawl chefs cook for charity

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Ten Houston-area chefs will compete in the Curry Crawl on Sunday, June 24 from 4 p.m. until 7 p.m. at Straits Houston Singapore Restaurant | Lounge in CityCentre.

Participating chefs Kiran Virma from Kiran’s Restaurant & Bar and Simran Patel from Korma Sutra, show food radio talk show host Cleverley Stone how to make their entries of chicken Tikka Masala and spice-encrusted lamb chops. Tickets are $55 per person and the event benefits PULSE, St. Luke’s Episcopal Hospital’s new young professionals’ group.

Watch video of Chef Simran Patel preparing spice-encrusted lamb chop.

On the Web:

Curry Crawl — http://www.straitsrestaurants.com/-curry-crawl–throwdown–event-19.php

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!)

Chicken Tikka Masala (Serves 6)
Chef Kiran Virma, Kiran’s Restaurant & Bar

  • Garam Masala (fresh made spice)
  • 1 oz. Cumin
  • 1 oz. Coriander
  • ½ oz. Black Cardamom
  • ½ oz. Green Cardamom
  • ½ oz. Cloves
  • ½ oz. Black Peppercorns
  • ½ oz. Cinnamon
  • ½ oz. Mace

Directions
1. All spices are whole. You can buy garam masala from any Indian grocery store.
But I make my own because it’s more flavorful. Combine all ingredients in coffee grinder until finely ground.
Use ½ tbsp in the marinade and ½ tbsp in sauce right before serving.

Chicken

  • 2 lbs. Boneless skinless chicken breasts
  • 6 oz. Yogurt
  • 4 oz. Heavy whipping cream
  • 2 oz. Sour cream
  • 2 tbsp. Cooking oil
  • 1 tbsp. Freshly ground pepper
  • 2 oz. Ginger garlic paste
  • 2 tbsp. Lemon juice
  • 2 tbsp. White vinegar
  • ½ tsp Kosher salt
  • 2 oz. Dry Kasoori Methi (dried fenugreek available in Indian grocery stores)
  • 2 oz. Paprika
  • 1 oz. Red Chilies

Directions
1. Prepare the chicken breasts. Cut each half breast into 3 pieces.
2. Mix all the spices and other ingredients into the yogurt.
3. Add the chicken pieces and marinate for at least 12 hours or overnight.
4. Remove chicken from the marinade and refrigerate for 30 minutes.
5. Broil the chicken over charcoal for about 10 minutes or until golden brown.

Sauce

  • 10 lbs Roma tomatoes
  • 1 Tbsp chili powder
  • 1 oz. Whole cloves
  • 1 oz. cinnamon
  • ½ oz. mace
  • 4 Stars anise
  • 1 oz. cumin
  • 1 oz. coriander seeds
  • 2 oz. ginger
  • 2 oz. garlic
  • 2 oz. honey
  • 1 lb. butter
  • 2 oz. Red onion

Directions
1. Boil chopped tomatoes with all the spices for a half hour.
2. Blend the boiled tomatoes and spices. Strain the tomato mixture.
3. Take a heavy bottom pan, add butter, ginger and garlic, cook for 3 minutes.
4. Add chopped red onions and cook till clear.
5. Add chili powder and paprika. Add grilled and cubed chicken breast. Sauté for 3 minutes.
6. Add strained tomato sauce. Cook for five minutes.
7. Add about 1 oz. of freshly ground garam masala.
8. Add honey. Add cream to finish off. Serve hot.
Enjoy with Rice Pulao or Naan bread or even whole wheat bread.

Roast spice-Crusted Lamb Rack with Coconut Moilee & Stir-Fried Spinach (Serves 4)
Chef Simran Patel, Korma Sutra

Lamb Rack (Chops)

  • 4 x 4-bone lamb racks, trimmed and lightly scored
  • Vegetable oil for shallow-frying for the marinade

Cooking the Chops
1. Heat some vegetable oil in a large, heavy- based frying pan.
2. Add the marinated lamb chops and cook over a high heat until the outside is well seared.
3. Transfer to a baking tray and place the spice crusts on each chop.
4. Put in an oven preheated to 190°C/Gas Mark 5 and roast for 9 minutes, until cooked medium rare.
5. Remove and leave to rest for a few minutes before serving.

Marinade

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon red chili paste
  • 1 teaspoon lemon juice
  • 1 teaspoon garam masala
  • Salt to taste

Directions
1. Mix together all the ingredients for the marinade and massage them gently on to the racks of lamb.
2. Set aside to marinate for 1 hour.

Spice Crust

  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 4 green cardamom pods
  • 1 dried red chili
  • ½ tablespoon coriander seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon finely chopped coriander stalks
  • 1 tablespoon finely chopped basil stalks
  • 4 tablespoons softened unsalted butter
  • 2 tablespoons fresh breadcrumbs

Spice Crust
1. Roast all the spices for the crust in a dry frying pan over a medium heat until they turn a shade darker,
stirring or shaking them constantly to prevent burning.
2. Crush them coarsely after toasting.
3. Mix coriander and basil stalks, then add butter and cream the mixture together.
4. Gently mix in the breadcrumbs.
5. Spoon the spice crust on to a piece of greaseproof paper and spread it out with a spatula.
6. With the tip of a knife, mark out 4 squares large enough to cover the flesh side of each lamb rack, then place in the fridge to harden.

Coconut Moilee

  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 6 curry leaves
  • 1 garlic clove, crushed
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped green chili
  • 1 shallot, sliced
  • 1 teaspoon turmeric
  • 200 ml thick coconut milk
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon lemon juice
  • Salt to taste

Directions
1. Heat oil in a pan and add mustard seeds. As they begin to pop, add the curry leaves, garlic, ginger, chili and shallots.
2. Sauté mixture till its translucent.
3. Add turmeric and sauté for 30 seconds.
4. Add the coconut milk, chopped coriander and some salt.
5. Bring to a boil and simmer for 10 minutes.
6. Pass the sauce through a fine sieve and add lemon juice to taste.

Stir-Fried Spinach

  • 1 tablespoon vegetable oil
  • 1 tablespoons unsalted butter
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped fresh ginger
  • 1 shallot, finely chopped
  • 500 g baby spinach leaves
  • A teaspoon garam masala
  • Salt to taste

Directions
1. Heat the vegetable oil and butter in a frying pan, add the chopped garlic, ginger and shallot and sauté until softened but not colored.
2. Add the spinach, salt and garam masala and sauté till the spinach is cooked.
3. Drain off any water that oozes from the spinach.

To Serve
1. Cut the rack into half.
2. Spoon the spinach in the center of 4 large pasta plates and pour the moilee sauce around it.
3. Garnish as required, then place the lamb on top of the spinach.

Kick Off Mardi Gras at Gumbo Bar

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February 10, 2012

Mardi Gras starts Friday, Feb. 10 in Galveston, Texas and the FOX 26 News crew visited Gumbo Bar. Owner Danny Hart and chef Zenaido Castorena showed food radio talk show host Cleverley Stone how to make their award-winning gumbo. They also shared their secret ingredient with FOX 26 — cubes of prime rib! The cooking apparatus there was also pretty remarkable.

The Gumbo Bar cuisine is described as “a cross between San Francisco and New Orleans.” In addition to gumbo, the menu also features little neck clams and po-boys.

Hart and his partners at the Galveston Restaurant Group own six restaurants, five of which are on the island including Gumbo Bar, Mario’s Seawall Italian Restaurant, Papa’s Pizza, Saltwater Grill and Sky Bar Steak & Sushi.

Kick Off Mardi Gras at Gumbo Bar: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

Note: We respect the wishes of the Gumbo Bar, and not share their secret gumbo recipe.
We hope you will enjoy this ‘island inspired seafood gumbo’ recipe by Emeril Lagasse.

Island Inspired Seafood Gumbo with Coconut Milk
Recipe courtesy Emeril Lagasse, 2006

http://www.foodnetwork.com/recipes/emeril-lagasse/island-inspired-seafood-gumbo-with-coconut-milk-recipe/index.html

Rated 4 stars out of 5
Total Time: 53 minutes
Prep: 20 mins.
Cook: 33 mins.
Yield: 3 quarts
Level: Intermediate

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup small dice yellow onion
  • 1/2 cup small dice red bell pepper
  • 1/2 cup small dice celery
  • 1 pound callaloo or mustard greens, roughly chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced green onion bottoms
  • 2 teaspoons minced garlic
  • 1 tablespoon lime zest
  • 4 cups shrimp stock or fish fumet
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 1/2 Scotch bonnet pepper
  • 1 3/4 teaspoons salt
  • 3/4 pound medium shrimp, peeled and deveined
  • 3/4 pound red snapper fillet, cut into 1-inch pieces
  • 1/2 pound calamari, cut into 1/2-inch rings
  • 1/4 pound crabmeat, picked over for shells
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • Cooked rice, for serving

Directions
1. Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and
celery to the pot and sauté until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes.

2. Add the callaloo and sauté for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and
sauté for 1 minute.

3. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high. Bring the pot
to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup.

4. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo,
if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.

©Television Food Network G.P.
All Rights Reserved.

11th Annual Chicken Soup Cookoff

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February 1, 2012

The 11th annual Chicken Soup Cookoff will feature approximately 50 soups of all variations, created by Houston’s top chefs and restaurateurs. Guests can sample as many soups as they wish and vote for their favorite one. Chef Joseph Stayshich from Benjy’s won the peoples’ choice award last year and will show Cleverley Stone, food radio talk show host, how he intends to defend his title this year. Event organizer AJ Saper tells us the details about the event, benefiting the Houston Food Bank.

The Chicken Soup Cookoff, which benefits the Houston Food Bank, takes place Sunday, Feb. 12 from 11:30 a.m. until 3 p.m. at Congregation Emanu El on 1500 Sunset Boulevard. Tickets for the event cost $10 for adults and $5 for children.

11th Annual Chicken Soup Cookoff: MyFoxHOUSTON.com

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!)

Lemongrass Ginger Chicken Soup (Makes 1 gallon)
Peoples’ Choice Winner – Chicken Soup Cook Off 2011
Source: Chef Joseph Stayshich, Benjy’s

Ingredients

  • 1 oz sesame oil
  • 3 cup white onion (julienned)
  • .25 Cup garlic (minced)
  • .25 Cup ginger (minced)
  • .25 Cup Kaffir Lime Leaf (julienned)
  • .25 Cup Lemongrass (chopped)
  • 3.5 Quart chicken stock
  • 2 cans coconut milk
  • 1 Cup white rice
  • .5 habanero pepper
  • .25 Cup rice vinegar
  • .5 Cup white sugar
  • 1 oz fish sauce
  • 1 lb chicken breasts

Directions

1. Sweat onion, garlic, ginger,lemongrass and kaffir lime in sesame oil until translucent.
2. Add chicken stock, rice, habanero, coconut milk. Bring to a boil and reduce to simmer for 45 minutes.
3. Poach chicken breasts in soup mixture and remove when cooked through, shred chicken and reserve.
4. Add sugar, vinegar and fish sauce.
5. Puree until smooth and season to taste with salt.
6. Add chicken back to soup.
7. Garnish with cilantro and mint, cooked rice, lime wedges.

A Visit to Triniti Restaurant and Bar with Chef Ryan Hildebrand

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January 11, 2012

After many years of working with Houston’s best chefs Chef Jim Mills (Olivette), Chef Philippe Schmit (Bistro Moderne).
Chef Mark Cox (Mark’s American), Chef Scott Tycer (Textile) and Chef Carlos Rodriguez (Vic & Anthony’s), Chef Ryan Hildebrand developed a following among Houston’s foodies. Now he has opened his own restaurant called Triniti Restaurant and Bar. He gives us a tour and shows food radio talk show host Cleverley Stone how to make two popular dishes on his menu: Carrot Cavatelli and Celery Root, Apple & Cinnamon Cream Soup.

A Visit to Triniti Restaurant and Bar with Chef Ryan Hildebrand:
MyFoxHOUSTON.com

A Visit to Triniti Restaurant and Bar with Chef Ryan Hildebrand: MyFoxHOUSTON.com

A Visit to Triniti Restaurant and Bar with Chef Ryan Hildebrand: MyFoxHOUSTON.com

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!)

Celery Root Soup
Source: Chef Ryan Hildebrand, Triniti Restaurant and Bar

Ingredients for the soup:

  • 1ea celery root bulb, peeled, large diced
  • 2ea granny smith apples, peeled, cored
  • 2 cloves garlic
  • 1ea bulb fennel, cleaned, large diced
  • 1ea leek cleaned, sliced
  • 1Q heavy cream
  • 1Q chicken or vegetable stock
  • 2C apple cider
  • 1 cinnamon stick
  • 2ea bay leaves
  • Salt and pepper

Directions
1. Combine all ingredients in heavy bottom sauce pot. Bring to a boil and simmer until celery root is cooked through and tender.
2. Strain and reserve liquid. Remove bay leaves and cinnamon stick.
3.Transfer cooked ingredients to a blender or food processor and blend.
4. Add liquid slowly and continue to blend until desired consistency.
5. Adjust seasonings to taste.

Ingredients for garnish:

  • 1C heavy whipping cream
  • 1T powdered sugar
  • 1t ground cinnamon

Directions
1. Whip heavy cream to stiff peaks and spoon into a bowl.
2. Top with ground cinnamon.
3. Pour hot soup over cream to infuse. And serve immediately.

Cavetelli Pasta Sauce

Ingredients

  • 4oz Cavatelli or shaped pasta of your choice
  • 2ea roma tomatoes, diced
  • 2oz sliced Spanish chorizo
  • 1 clove garlic, minced
  • 1ea shallot, minced
  • 1ea carrot, large diced, roasted
  • 10ea bay scallops
  • 1C chicken or vegetable stock
  • 1C tomato puree
  • 2T olive oil plus 1T olive oil

 

Directions
1. In salted boiling water, cook pasta to al dente.
2. Meanwhile, in a large sauté pan, add 2T oil and chorizo. Brown and add garlic, shallots, tomato and roasted carrot.
3. Deglaze the pan with white wine. Add tomato puree and chicken stock. Simmer and reduce.
4. Add scallops last until warmed through, being careful not to overcook.
5. Toss cooked pasta into the sauce and serve immediately. Finish with drizzled olive oil.

3 Different Dinners from 1 Crock Pot

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October 19, 2011

How can anyone make three different dishes from one basic crock pot recipe? Chef Joey Thomas from Kroger shows food radio talk show host Cleverley Stone how to do it. He demonstrates a basic beef stew, then transforms it into beef and barley soup and beef tips and gravy over brown rice.

3 Different Dinners from 1 Crock Pot: MyFoxHOUSTON.com

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!)

3 Different Meals from 1 Crock Pot Dish
Chef Joey Thomas, Kroger

Beef stew is the main dish for this three-day meal plan.
Use leftover beef stew as the base for the dishes on days 2 & 3.
. Day #1 – Beef Stew & Noodles
. Day #2 – Beef & Barley Soup
. Day #3 – Beef Tips & Gravy over Rice

=====

Beef Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs beef tips
  • 2 onions
  • 5 carrots
  • 5 celery stalks
  • 2 large potatoes
  • 2 bay leaves
  • 6 cups beef broth or stock
  • 1 cup red wine
  • 1 tablespoon thyme
  • 1/4 cup corn starch
  • 1/4 cup water
  • Flour for dredging
  • Cooked noodles

 

Directions
1. Dredge beef tips in flour, then brown tips in oil in a sauté pan for about 5-6 mins. Remove from oil.
2. Sauté onions, carrots, celery, bay leaves and thyme in oil.
3. In a bowl mix, the cornstarch and the water together well. Set aside.
4. Combine the red wine, beef broth, browned beef tips, potatoes, and cornstarch mixture to crock pot.
Cover and cook 6 to 8 hours.
5. Serve over cooked noodles.

Beef & Barley Soup from Scratch
* See below to use Beef Stew as base

Ingredients

  • 2/3 cup pearl barley
  • 1 teaspoon salt
  • 4 cups boiling water
  • 2 teaspoons of margarine
  • 1 large onion, finely diced
  • 3 stalks of celery, finely diced
  • 2 large carrots, finely diced
  • 2 cups diced cooked beef tips
  • 10 cups of beef stock
  • 1/2 teaspoon garlic
  • Salt and pepper to taste

 

Directions
1. Combine salt and water and bring to a boil. Then reduce heat to a simmer and add the barley.
Cover and simmer for 30 to 40 minutes or until barley is tender.
2. Drain and rinse under cold water till cool. Set aside.
3. In a crock pot, heat margarine and sauté vegetables until soft. Add beef stock, beef tips,
garlic and a pinch of pepper. Cover and cook on low for 6 to 8 hours.
4. Ten minutes before serving, add the barley.

*Directions using Beef Stew as the base
1. Thin out beef stew with beef stock and water until it’s a soup.
2. Add cooked barley to soup & heat.
3. Serve with crusty bread and butter and grilled vegetables.

Beef Tips with Gravy from Scratch
* See below to use Beef Stew as base

Ingredients

  • 2 lbs of beef tips
  • 2 tablespoons shallots
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 4 cups beef stock
  • 1/4 cup corn starch
  • 1/4 cup water
  • 1/4 sour cream
  • Salt and pepper to taste
  • Cooked rice

 

Directions
1. Brown beef tips and then add to the crock pot, add shallots, thyme, and rosemary, beef stock.
2. Mix cornstarch and 1/4 cup of water then add to crock pot.
3. Cover and cook for 6 to 8 hours.
4. Ten minutes before serving add the sour cream and stir.
5. Serve over cooked rice.

* Directions using Beef Stew as the base
1. Heat up your beef stew and stir in 1/4 cup of sour cream.
2. Serve over cooked rice. Add a dollop of sour cream on top.

Grapefruit Soup at RDG + Bar Annie for Houston Restaurant Weeks

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August 26, 2011

Award-winning chef Robert Del Grande, owner of RDG + Bar Annie, shows Houston Restaurant Weeks founder and chair Cleverley Stone, how to prepare a fresh grapefruit and buttermilk soup that does not require any cooking. This dish looks fantastic and it’s something that is easy enough to prepare at home for yourself or to impress friends. This dish is on Chef Del Grande’s Houston Restaurant Weeks menu, benefiting the Houston Food Bank. Everytime someone orders the special HRW lunch, dinner or brunch at RDG + Bar Annie, Chef Del Grande will donate $3 from lunch and brunch, and $5 from each dinner sold, to the food bank, through August 31. To view the entire HRW menu for RDG + Bar Annie, visit the Houston Restaurant Weeks website.

Grapefruit Soup at RDG Bar Annie for Houston Restaurant Weeks: MyFoxHOUSTON.com

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 certificates on every radio show in August!)

Authentic French Onion Soup at Aura Restaurant for Houston Restaurant Weeks

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August 17, 2011

Chef Frederic Perrier, owner of Aura Restaurant in Missouri City, shares his secrets for making authentic French onion soup with food radio talk show host Cleverley Stone. These dishes is one Perrier’s Houston Restaurant Weeks menu. Aura Restaurant is offering a variety of three-course dinners for $35 per person to benefit the Houston Food Bank from August 1-31. Everytime someone orders a special HRW dinner, Aura Restaurant will donate $5 to the food bank. This donation will create fifteen meals, feeding someone who is food insecure. To view the entire HRW menu for Aura Restaurant, visit the Houston Restaurant Weeks website.

Authentic French Onion Soup at Aura Restaurant for Houston Restaurant Weeks: MyFoxHOUSTON.com

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 certificates on every show in August!)