SHOW & RECIPE FOR MAY 17

TO BOMBAY AND BEYOND
In recent years, Houston has seen a steady expansion of its Indian food offering – both in terms of quantity and quality. In particular, several restaurants, from Indika to Kiran’s, have shown the excitement that happens when a talented, innovative chef is in the kitchen. Bombay Brasserie has just entered the fray, with a creative new location subtitled “Gourmet Cuisine.”

WINETALES WITH ALEX OTT
No, a winetale isn’t merely a tall tale told under the influence. It’s a version of the cocktail, except made with wine instead of spirits. Mixology master Alex Ott joins us to talk about what seems his favorite sport – whipping up and offering for tasting a series of summer beverages made with the wines of Ecco Domani in Italy’s Veneto region.

NEW STORY FOR RIDLEY
Ridley Pearson has been on this show before. He’s one of our favorite contemporary authors, mostly for his dark and appropriately violent series featuring Lou Boldt of the Seattle Police Department. Right now, after several other projects, he talks about his new series of young adult novels starting with “Steel Trapp: The Challenge.”

This Week’s Delicious Mischief Recipe…
ARGENTINE STEAK SALAD

5 to 6 ounces skirt steak, grilled, trimmed and sliced
½ tablespoon grilling spice
1 cup baby arugula
1 cup romaine, shredded
1/3 cucumber, thinly sliced
2 tablespoons bleu cheese, crumbled
¼ cup Bacon Balsamic Vinaigrette (recipe below)
½ fresh tomato, wedged

Heat grill to high. Season both sides of the skirt steak with grilling spice.
Grill steak on both sides. We recommend a medium rare temperature for the steak on this salad. Remove steak from heat, letting it cool slightly before serving. Slice steak to ¼ inch thickness. Toss the baby arugula and romaine lettuce in large bowl and plate.
Top each serving with sliced cucumber and sliced steak. Drizzle each salad with the Bacon Balsamic Vinaigrette. Top with crumbled bleu cheese and tomato wedges.

Bacon Balsamic Vinaigrette
Makes 2 cups

8 strips bacon, cooked crisp (set aside the drippings after bacon is cooked)
2 tablespoons flour
1 cup water
¾ cup balsamic vinegar
4 tablespoons sugar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

In a cast iron skillet over medium-high, fry bacon until crisp. Remove bacon from the skillet and place on paper towels to cool and dry. Lower heat to medium-low and slowly whisk flour into the warm bacon drippings that remain in the cast iron skillet. Whisk flour well until thoroughly dissolved in the drippings. In the same skillet, add water, balsamic vinegar, sugar and kosher salt and pepper.

Stirring constantly, reduce the dressing over medium heat for about 10 minutes, or until it is about half of the original amount of liquid. Let the dressing rest for 10 to 15 minutes before serving, allowing it to thicken as it cools. Crumble cooked bacon strips and add to cooled dressing. Pour dressing over large salad and toss well. This dressing tastes best when served immediately.