SHOW & RECIPE FOR JUNE 9

A TALE OF TWO FOODS
With all the aura surrounding Texas-ness, especially here in Texas, you might be tempted to think it’s easy launching a food line themed around the Lone Star State. Yet food remains a super-tough, competitive business, whether you’re trying to open a restaurant or sell a bottle of hot sauce. We have a chat with the founders of two Texas food companies – Smokin’ Dave’s and Didgy’s BBQ – to learn how they’ve risen to the challenge.

YES, WINE FROM LOUISIANA
Having tasted many Louisiana wines over the past couple decades, we didn’t think any would ever end up on the shelves of Spec’s. And as best we can tell, the wines crafted by John Seago at Pontchartrain Vineyards are the first from Louisiana to do so. As you’ll hear, John is a passionate advocate for good wine wherever it’s made – and especially for a series of grape varietals he feels are perfect for Louisiana and parts of Texas where the Frenchified “noble grapes” refuse to grow.

WOODLANDS WINE WEEK
We love the explosion of food and especially wine festivals all over the greater Houston area, with yet another coming up. For those on the northern edges of town, it’s hard to beat Wine Week in the Woodlands for convenience and good taste. We’ll be visiting with Clifton McDerby, one of the event’s organizers, as well as with Bill Chenault, winemaker with California’s time-honored Sebastiani & Sons.

This Week’s Delicious Mischief Recipe…
PINEAPPLE STUFFED WITH CURRIED SEAFOOD

2 ripe pineapples
½ pound small shrimp
4 ounces canned water-packed tuna
½ pound crabmeat
¼ cup coarsely chopped peanuts
1 tablespoon curry powder
1 cup mayonnaise
2 tablespoons pimentos, diced
1 tablespoon chives, finely chopped
2 tablespoons tomato ketchup
1 tablespoon A-1 sauce
1 teaspoon prepared mustard
Pinch of salt and a few drops Tabasco sauce

Peel and cook the shrimp in boiling water for 6 minutes. Chill the shrimp in cold water, drain and dry the shrimp with a paper towel, then place them in a large mixing bowl. Flake the tuna, crabmeat, and add to the shrimp. Sprinkle with curry powder, add all the other ingredients and mix well. Set aside in the refrigerator. Cut off the top of each pineapple and spit in half from top to bottom. With a small sharp knife cut along both sides of the core at an angle, pull out the core and discard. Carefully cut out the ripe pineapple flesh and cut into thin strips. Combine with the seafood salad and mix thoroughly. Fill each pineapple shell with the mixture and chill before serving. Serve on a bed of Boston lettuce and garnish with fresh cilantro and a wedge of lemon. Serves 4.