SHOW & RECIPES FOR MARCH 17

GREETINGS FROM LATIGO CAFÉ
If as a chef, you are who you’ve cooked with, then fifth-generation Texan Doug Atkinson has to be one of the most impressive guys we’ve met. He joins us in the studio to talk about his latest endeavor, Latigo Café in Bellville west of Houston – as well as about his adventures cooking with Stephen Pyles, Bruce Molzan, Herve Glin (okay, so not everybody’s a Texan!), Robert Del Grande and Robert McGrath.

MUSIC OF THE VINES
We always love it when we get to combine several of our passions, in the case of “Vineland” both wine (of course) and musical theater. The show about the legends behind the Chilean wine Castillera del Diablo is coming to the Hobby Center this month, with Spec’s holding a special block of tickets. We’ll be chatting with a principal of the touring production about just what to expect – other than a nice glass of Chilean wine.

NOVA MEANS NEW, YES?
In Houston, a city blessed with many innovative theater companies, one of the most innovative of all goes by the name Nova Arts Project. On the eve of a tour of Eastern Europe for a recent show called “Interior,” we speak with the founders of Nova Arts about what their vision is and is not.

PILATES WITH A GREAT MELODY
Our friend Melody Morton of The Good Space Pilates and Yoga Studio pays one of her regular visits to Delicious Mischief, as ever addressing the problems we share with everyone else who eats and drinks too much for a living. And if one of the hardest parts about living a healthier and more active life is feeling motivated to do so, then Melody is at her best in that department.

This week's Delicious Mischief recipe...
CHIMICHURRI PORK SKEWERS WITH SAFFRON RICE

On Tuesday March 13, John DeMers of Delicious Mischief will serve as guest chef for a four-course dinner tasting at The Tasting Room’s Midtown location. You can stop by and meet John, and for $20 taste his quartet of dishes. He'll also be signing copies of his new book "Big Easy Cocktails." Here’s the evening's main course.

Chimichurri:
2 cups finely chopped parsley
8 garlic cloves, chopped)
1½ cup olive oil, preferably Spanish
Juice of 2 lemons
1 tablespoon red pepper flakes
1 teaspoon sea salt
½ teaspoon black pepper

1 (2-3 pound) pork loin, cut into bite-sized cubes
1 yellow onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Saffron Rice (see recipe below)

In food processor, combine the parsley and garlic, add remaining chimichurri ingredients. Let sit for 2 hours before using. Combine about half the chimichurri with the pork cubes and marinate about 1 hour in the refrigerator. Skewer the pork on bamboo that’s been soaked in water for 10 minutes, alternating pork with onion and pepper. Grill the pork skewers until done, a total of 4-5 minutes, turning occasionally. Brush with chimichurri marinade during cooking. Serve skewers with saffron rice and remaining chimichurri on the side. Serves 8-10.

Saffron Rice:
2 tablespoons unsalted butter
¼ cup finely chopped onion
2 cups water
½ teaspoon salt
1 cup long grain rice
½ teaspoon powered saffron

Melt the butter in a pot with a tight-fitting lid and sauté the onion until transparent. Add the water and salt. Bring to a boil and stir in rice and saffron. Cover and simmer 15 minutes, then uncover and continue cooking until rice is tender and fluffy. Serves 8-10.