SHOW & RECIPES FOR APRIL 14

TEX-MEX GOES HEALTHY
Everybody in Texas pretty much considers Tex-Mex his or her own native cuisine – thus the Tex with the Mex. But we understand, intuitively, that all that gravy and cheese, plus rumors of lard here and there, can’t be very good for us. We check in with out own “fitness chef” Marcela Perez about what’s right and what’s wro- well, not-so-right about Tex-Mex food. And we’ll talk about cutting the fat and salt without cutting the flavors we all love.

THE LATEST FROM THE LODGE
Executive Chef Matt Maroni joins us from The Lodge at Bayou Bend, hopefully bringing tasting portions of some of the dishes his restaurant is now doing best. Matt was one of the last chefs at Rainbow Lodge before it moved from these lovely digs right on Buffalo Bayou. Thankfully, the new restaurant’s ownership (which owned the real estate all along) tracked down Matt and said: Come cook. And cook he does.

FOOD FROM A NIFTY ‘DIVE’
In an embarrassment of riches, we also will visit in studio with Chef Jonathan Jones of Max’s Wine Dive – who, by the way, is also welcome to bring us food. Why settle for one lunch when two do so nicely? We’ve loved Jonathan’s cooking in the past, and we’ve heard great things about the things he’s doing at Max’s with the lush, indulgent, probably fattening comfort foods we all love. So maybe we’ll learn each dish from Jonathan – and then ask Marcela to make it healthy!

WHAT THE HECK IS NUN CAKE?
We had a small role in a new cookbook making the rounds. Something like four years ago, we asked our readers to share memories of their most memorable school lunches growing up. One of the most enthusiastic respondents was Danielle Schaaf, who spun quite a tale of the noontime meals at her Catholic school. That memory attracted many other memories to Danielle, and now she has turned them all into a cookbook.

This Week’s Delicious Mischief Recipe…
INDIAN PICKLED VEGETABLES

Pickling Liquid
2 quarts white vinegar
1½ cups coarse-ground mustard
2½ cups ground turmeric
2 cups chopped ginger
1 cup whole peppercorns
2 bunches cilantro, roughly chopped
10 fresh cayenne or jalapeño peppers, split
5 cups vegetable oil

Vegetables
1 pound haricots verts (green beans), trimmed
5 large carrots, peeled and cut into matchsticks
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets

To prepare the pickling liquid, combine the first seven ingredients in a large bowl or container; cover and refrigerate for 1 week for flavors to develop. When ready to use, strain through a cheesecloth and incorporate the oil. Bring a large pot of water to a boil. Add the vegetables and blanch for 30 seconds. Cool quickly by placing vegetables in an ice-water bath; drain. Place vegetables on baking sheets; dry in the sun for 2 hours or place in a 180° oven for 30 minutes. Using a clean spoon, transfer the vegetables to two sterilized mason jars. Pour pickling liquid over the top, making sure vegetables are covered. Seal jars and refrigerate for 3 weeks before serving. Can be stored for up to 6 months. Serves 8-10.