SHOW & RECIPE FOR MARCH 24

TAKING THE OCEAN AIRE
Living along the Gulf Coast, most Houstonians know their way around a seafood menu. But our new kid on the block comes to us all the way from Minneapolis – not, we’ll admit, the most likely place. But with a bold assist from Chef Trevor White, the restaurant called Oceanaire in the Galleria’s new Restaurant Row is showing us things we’ve never quite seen before. The menu takes a “something old, something new” tack in terms of recipes, all made with some of the freshest seafood from around the world that overnight delivery can arrange.

OUR TEXAS WINERS – WE MEAN, WINNERS
As has become a kind of tradition, some of the top honors at the recent Houston Rodeo Uncorked Wine Competition were carried home not to France or California or Australia, but to Bryan, Texas. On today’s Grape & Grain segment, we settle in for a chat (and tasting, of course) with Paul and Merrill Bonarrigo, two of the true pioneers of Texas’ increasingly respected and simply accepted wine industry. Not only have the Bonarrigos helped us come a long way from Chateau Bubba: they’re helping us envision the long road still ahead.

A SHARPER IMAGE, PLEASE
We’re almost afraid to do this, but we’ll finally talk on live radio with Helen Perry, one of the region’s best-known “image consultants.” Happily, Helen also spends a considerable amount of her time as a humorist, so hopefully we’ll all be laughing as she tells me what’s wrong with everything I wear, do and think. Helen presumably is one of those few people out there who understand just how casual “casual Fridays” in a corporate office are supposed to be. And she might even be able to explain “casual chic.”

This Week’s Delicious Mischief Recipe…
PERI-PERI GRILLED CHICKEN CAESAR SALAD

1 cup Peri-Peri Sauce (see recipe below)
3 chicken breast halves
½ loaf rustic Italian bread, cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon kosher salt
4 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated Parmesan cheese
1 large head romaine lettuce, cleaned and roughly chopped

In a mixing bowl, combine the Peri-Peri with the chicken and let marinate for 30 minutes. Heat the oil in a sauté pan and fry the bread cubes until golden on all sides, about 2-3 minutes, in batches if necessary. Drain the croutons on paper towels and sprinkle with salt. Grill the chicken on a pre-heated grill until done, about 3 minutes per side. Slice the chicken. Prepare the dressing by combining the mayonnaise, pepper, lemon juice and Parmesan in a bowl. Toss the chopped romaine with the dressing and divide over 4 salad plates. Top each with chicken and croutons. Sprinkle with additional Parmesan and black pepper. Serves 4.

Peri Peri Sauce:
2 yellow onions, chopped
3 cloves garlic
¼ cup vegetable or olive oil
2 preserved lemons
1 cup ground African peri-peri (or chimayo) pepper
1 tablespoon freshly ground cumin
1 tablespoon freshly ground coriander seeds
3 cayenne peppers, seeded
½ teaspoon sea salt
3 cups olive oil

Saute the onion and garlic in the oil until lightly browned. Cool and add all remaining ingredients. Puree in a food processor.