SHOW & RECIPE FOR FEB. 3

THE LATEST FLAVORS FROM N.O.
Today’s opening segment checks on the progress of post-Katrina New Orleans from a restaurant that truly takes “location, location, location” to heart – Muriel’s on Jackson Square. We chat with proprietor Rick Gratia and new executive chef Guy Sockrider on the challenges of staying in business and keeping food, wine and service standards high while waiting for the once-and-future New Orleans tourist to return.

SOUTH AMERICAN VINTAGE
In a world that regularly embraces the wines of Australia and even acknowledges great new vintages from South Africa, we think South American wines (especially those from Chile and Argentina) remain both super bottles and super values. We sit down for a tasting during today’s Grape & Grain segment with a representative from the winery built by Nicolas Catena. And we’ll make the pleasurable acquaintance of malbec, a grape used for blending in France but now claiming its own place in the South American spotlight.

THEATER ON A MISSION
Jeannette Clift George joins us from A.D. Players, talking about her decision 40 years ago to create Houston’s – and perhaps America’s – first “Christian theater company.” A lot of shows have come and gone at A.D. over four decades, but Jeannette remains true to the notion that quality professional theater and moral instruction are not mutually exclusive.

BALINESE SATAY WITH NASI GORENG

Satay:
6 shallots, peeled
3 pieces lemon grass
2 cloves garlic
1 tablespoon cilantro leaves
2 tablespoons oil
2 chicken legs and thighs, deboned and cut into serving pieces
½ teaspoon crushed red pepper
3 tablespoons sugar
½ teaspoon salt
1 teaspoon ground turmeric

Nasi Goreng:
2 tablespoons vegetable oil
1 cup pork cur in small cubes
1 onion, diced
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 fresh chile pepper, seeded and diced
1 cup finely chopped carrots
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 cup peeled and chopped raw shrimp
4 eggs, beaten
4 cups cooked white rice, preferably kept overnight in the refrigerator

In a blender, make a paste of the shallots, lemon grass, garlic, cilantro and oil. In a bowl, combine the paste with the chicken and all remaining satay ingredients. Cover and refrigerate for 12 hours. When ready to serve, skewer 4-5 pieces of chicken on bamboo skewers that have been soaked 10 minutes in water. Grill until cooked, 5-7 minutes. Heat the oil in a wok, then brown the pork. Add the onion, garlic, ginger, chile pepper, carrots and bell peppers, stirring until softened. Add the shrimp and stir once or twice, then the beaten egg. Fold vigorously into the mixture like an omelet., When egg is still a little runny, thoroughly combine the cooked rice and the soy sauce, turning with a spatula over the heat until the rice begins to crackle and pop. To serve, fry 8 eggs sunny-side up. Mound the rice on plates using a bowl for shape, then top with each mound with a fried egg. Arrange 2 skewers of satay around the rice. Serves 8.