SHOW & RECIPE FOR MARCH 3

UNCORKING THE RODEO
In addition to all the “normal” fun associated with the Houston Livestock Show and Rodeo, over the past few years wine and food have come to play a major role – and not surprisingly, we’re all for it. Bear Dalton of Spec’s joins us in the studio to taste and talk about the winning entries of what must be one of the world’s largest wine tastings.

NOT WITHOUT A HITCH
Mark Shanahan really is a film professor who teaches a course in Hitchcock. But thanks to the Alley Theatre, he’s also an actor portraying a film professor - who teaches a course in Hitchcock. Mark joins us to talk about the enticing new play “Hitchcock Blonde,” and what it teaches us about Hollywood’s late, great Master of Suspense.

IT’S A MYSTERY
Scottish writer Peter May first attracted out attention with a “police procedural” novel set in today’s China – not the least of which because he wasn’t the least bit Chinese. Not only is May coming to Houston to talk about his new China novel “The Fourth Sacrifice” but about his new series featuring an Italian-Scottish crime solver living in France. Since May himself lives in France, we may be getting a bit closer to home.

CHICKEN AND ANDOUILLE QUESDAILLA
WITH CILANTRO SOUR CREAM

Cilantro Sour Cream:
½ cup sour cream, preferably Mexican-style
1 teaspoon finely chopped cilantro
1/8 teaspoon garlic powder

3 large (10-inch) flour tortillas
1 cup diced grilled chicken breast
1 cup diced grilled andouille
1 roasted red pepper, roasted with char removed, diced
¾ cup shredded Chihuahua (or Monterey Jack) cheese
3/4 cup jalapeno Chihuahua (or pepper jack) cheese
2 tablespoons extra-virgin olive oil
¼ teaspoon ground guajillo chile

Top a tortilla on a plate with about half the chicken, andouille, pepper and cheese, then cover with a second tortilla. Spread the remaining fillings and top with the third tortilla. In a bowl, combine the olive oil with the guajillo pepper and brush this on the top of the guesadilla. Carefully transfer, oiled side down, to a nonstick pan over medium heat. Brush the second side with the oil-guajillo mixture and cook, flipping once carefully, until both sides are golden brown and cheese is melted, 5-6 minutes per side. Transfer the quesadilla to a large plate and cut into 8 wedges. Serve with Cilantro Sour Cream.
Makes 8 wedges.