SHOW & RECIPE FOR JAN. 13

So my friends… you have to join us for the new, improved Delicious Mischief, Houston’s own food, wine and arts radio program, this Saturday from 11 a.m.-Noon on CNN 650. Though there are often surprises, our scheduled guests Jan. 13 include:

THE WHOLE ENCHILADA
One of the great thrills of moving to Texas is discovering the joys of the allegedly humble enchilada. Except when the enchilada is made by Sylvia Casares-Copeland of Sylvia’s Enchilada Kitchen, it isn’t humble anymore. Like so many things in food, the enchilada is less a recipe than a delivery system, opening the door to wonders inside familiar or not so familiar. Sylvia joins us top taste our way through some of her best enchiladas, as well as to talk about what makes them special.

SPECTACULAR ARCODORO WINE DINNER
Arcodoro has long been one of our favorite “Italian” restaurants, at least partially because it’s pretty much the only one specializing in the foods of the island of Sardinia. The reason for this is simple enough: chef-owner Efisio Farris hails from Sardinia. And on Jan. 15, Efisio and his chefs are joining wine guy extraordinaire Phil Cusimano and the wholesale division of Spec’s for an incredible wine dinner with the vintages of Valdicava. Efisio and Phil join us in studio for a bit of a preview. Knowing these two passionate guys, it won’t be a calm event.

BRUNCH IS THE BEST
Don’t you just love brunch, that leisurely Sunday meal that blends some of the best dishes from breakfast with some of the best dishes from lunch, and often involves alcohol to boot. Well, to drink, actually. We check in with our good friend Martha Beaudry, a Houston realtor who is devoted to the art and science of brunch. In fact, Martha has a brand new website to tell us all about, www.brunchbeat.com, with all the best places to go and try. From now on, Martha, if we buy a house from you, will you at least take us out to brunch?

This Week’s Delicious Mischief Recipe…
CURRIED LAMB AND CHICKPEA SAMOSAS

1 tablespoon olive oil
1 pound ground lamb
2 medium onions, chopped
3 cloves garlic, minced
1 cup cooked chickpeas
2 tablespoons homemade garam masala
2 tablespoons chopped fresh cilantro
1 package prepared phyllo dough
½ cup melted butter

Heat the oil in a large pan and sauté the lamb until browned and fat is rendered. Add the onion and garlic, stirring until caramelized, then add the chickpeas and garam masala. Stir for 3-5 minutes. Pour into fine sieve and let grease drain for 15-20 minutes. Sprinkle with cilantro. Let cool. Meanwhile, unfold the phyllo and cover with a damp cloth so it doesn’t dry out. Cut the pastry into 5-inch squares. Create base by layering 3 strips of phyllo, then spoon about 1 tablespoon of lamb-chickpea mixture onto bottom corner and fold remaining phyllo over top diagonally, to form triangle. Fold the edges with melted butter to seal. Place the triangles on a lightly oiled pastry sheet and bake until golden in a preheated 350-degree oven, about 10 minutes. Serves 8.