SHOW & RECIPE FOR MARCH 10

A HEALTHY PERSONAL CHEF
Chef Marcela Perez is being praised all over town for her healthy, flavorful dishes. Still, for the time being anyway, you can’t go to Marcela’s restaurant – it has to come to you. Marcela is one of a growing number of “personal chefs,” professionals who cook specifically for clients. In her case, the food really is as healthy as it is wonderful. Marcela will join us and tell us how she does it.

SOUTH BY SOUTHWEST
Yes, we know, that’s the name of a music seminar and festival in Austin. But in this case, it’s also the theme of a wonderful wine dinner. Jean-Philippe Guy of Bistro Provence brings us a selection of wines to taste from southwest France, along with his considerable knowledge of that ancient region near where the Pyrenees mark the beginnings of Spain.

FOODS TO TIE THE KNOT BY
If you go to a lot of weddings in and around Houston (which we make a general point of not), you know that the food served is almost on the level of the bride’s dress when it comes to postgame analysis. We chat with Radhika Day, publisher of Weddings in Houston magazine, about the latest trends and their upcoming bridal event.

This Week’s Delicious Mischief Recipe…
LEMON-ROSEMARY CORNISH HEN

1 ½ cup olive oil
½ cup finely chopped fresh rosemary
¼ cup finely chopped fresh thyme
3 tablespoons minced garlic
2 tablespoons freshly ground black pepper
4 Cornish game hens, butterflied and pressed open
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 tablespoons finely chopped lemon zest
2 tablespoons kosher salt

Prepare a marinade by mixing 1 cup of the oil, rosemary, thyme, garlic and black pepper in a bowl, then spreading this all over the hens. Let the hens marinate for 1 hour. Saute the hens skin side down in ¼ cup olive oil for 5 minutes, then turn them and sauté 3 minutes more. Remove the hens, add the remaining oil and sauté the onion, carrot and celery. Cover the bottom of a roasting pan with the sautéed vegetables, then spread the hens on top. Sprinkle hens with lemon zest and roast for 20 minutes in a preheated 350-degree oven. Transfer the hens to a serving platter and strain the pan drippings over the top, discarding the vegetables. Sprinkle with salt and serve. Serves 4.