SHOW & RECIPE FOR APRIL 28

SEVEN ENCHILADAS MAKE ONE WEEK
It’s here, it’s hip, it’s happening… it’s National Enchilada Week. And to celebrate the traditions of our favorite Tex-Mex dish, we sit down for an enchilada tasting with Sylvia Caceres-Copeland, who turns out a few of these things each day at Sylvia’s Enchilada Kitchen in west Houston. What might be even cooler, Sylvia teaches enchilada cooking classes at her restaurant and elsewhere. Maybe she can even teach us how to make them, though many brave men and women have fallen in that difficult endeavor.

RAISING OUR GLASS TO VODKA
Everybody knows there’s only one vodka made in Sweden – Absolutely! Well, thanks to a Swedish-American father-daughter team with a vision of something different and arguably better… not anymore. We enjoy a good, long, smooth and militantly UN-flavored vodka tasting with the duo behind Stockholm Krystal, who reached an agreement with the Swedish government almost as soon as it opened up the vodka business to more than one operator. The proof – yes, that would be a pun! – is not in the pudding but in the glass.

A SHOW THAT’S ‘GONE TO TEXAS’
According to its creator, some folks in New York consider the musical “Gone to Texas” the “American Les Miserables.” That said, we did travel to San Antonio to the see this show about the heroes of the Alamo, which is enjoying its final performances this weekend. What we found was a show with much to recommend it – some nifty, rather operatic music and some even niftier characterizations of figures in Texas history who seldom step down from their stone pedestals. We talk to all involved about how and why this show might be “Les Tex.”

This Week’s Delicious Mischief Recipe…
JERK-MARINATED ROAST LEG OF LAMB

1 leg of lamb, deboned and butterflied
5 cups Jamaican jerk paste, preferably Walkerswood
1 cup peanut oil
Cooked Jasmine Rice

Cover lamb with 3 cups of the marinade, then spread the meat open on a tray lined with plastic wrap. Place another tray lined with plastic on top, and set a weight on that to press the meat down. Let marinate overnight in the refrigerator. When ready to cook, remove the lamb from the marinade, roll up and tie with string. Heat the oil in a large pan, then brown the meat until golden on all sides, about 10 minutes. Then remove the meat from the pan, brush with the remaining jerk marinade and roast on a tray in a preheated 300-degree oven, about 1 hour. Remove from the oven and let rest for 10 minutes before removing string. Carve meat and serve with jasmine rice. Serves 12-14.