SHOW & RECIPE FOR APRIL 21

STEAKS BY BOB
Proprietor Ed Toles joins us from Bob’s Steak & Chop House, which opened recently on Post Oak in the location long inhabited by the legendary tony’s. We’ll learn about the steakhouse’s donation of a piece of that legacy - black granite tiles engraved with the long-familiar tony’s logo – as well as about this steakhouse that’s been a big hit in San Francisco, Dallas and Plano since 1993.

MATT’S BACK, FOR REAL
After escaping from last week’s radio show (where he was listed as a guest in error), Chef Matt Maroni will join us to talk about The Lodge at Bayou Bend. For one thing, Matt has had something good cooking in this kitchen as long as we’ve known him – and that means back to when the place was Rainbow Lodge. For another thing, the owners of the new restaurant have big plans for not only expanding the dining space but for creating one of Houston’s loveliest weddings venues. The thought of Matt preparing the food is enough to make anybody want to get married.

PHILIP LEHL AND ‘WIFE’
For most of us, it’s scary enough to imagine portraying any one character onstage. But during Stage’s current rendition of the Pulitzer-winning play “I Am My Own Wife,” actor Philip Lehl plays no fewer than 42. What’s more, he plays them all while wearing a dress, since they’re seen through the eyes of a transvestite in Berlin who survived both Nazis and Soviets. Philip is clearly one of Houston’s best actors, as anyone’s who caught his shows at the Alley will attest. But we can’t wait to hear about this latest challenge. And since it’s only radio, Philip is welcome to wear pants.

This Week’s Delicious Mischief Recipe…
GRILLED BANANAS WITH COFFEE-RUM SAUCE

Sauce:
1 cup sugar
1 ½ cups hot brewed coffee
2 tablespoons cornstarch
3 tablespoons cold brewed coffee
2 tablespoons unsalted butter
2 tablespoons dark rum

3 large firm bananas
1 tablespoon melted butter, warm
¼ teaspoon ground cinnamon
Whipped cream

Prepare the sauce by caramlizing the sugar in a small saucepan and then pouring in the hot coffee, stirring constantly. In a bowl, dissolve the cornstarch in the cold coffee, then stir into the sugar-coffee mixture. Bring to a boil to thicken, then remove from heat and incorporate the butter and rum. Keep the sauce warm. Peel and slice the bananas in half lengthwise. Combine the melted butter with the cinnamon and brush on all sides of the bananas. Grill for 2 minutes, then turn and grill 2 minutes more, until there are grill marks. Cut each banana half into 3 pieces and serve 2 on a dessert plate. Spoon sauce over the top and around the sides. Top with whipped cream. Serves 4.