SHOW & RECIPE FOR JUNE 14

WINE BAR ON THE STRAND
For today’s show, we travel south to Galveston – as so many Houstonians do this time of year – to check out a food and wine scene that, by all accounts, is going and growing in directions unforeseen only a decade ago. As symbol of this evolution verging on a revolution, we start the program at a classy, brand-new wine bar called Bacchus, right on the Strand amid the longtime T-shirt shops and souvenirs. Owner Ric Legge explains what he saw in Galveston’s changing demographics that made him think a place serving boutique wines would be just the thing.

POOL BAR SUSHI AT THE SAN LUIS
The San Luis Resort has certainly become a place to see and be seen in recent years, especially since it was purchased and glamorized by Tilman Fertita. In years past, for instance, the swimming pool here was a closed-off, functional, guests-only kind of affair. Recently, Fertita and Co. opened the pool view to the Gulf on the other side of the famous Seawall, introduced some super martinis, mojitos and other cocktails and even, in this land of fried seafood, some incredible sushi. Executive chef Sean Moore tells us all about it.

TRADITION LIVES AT MOODY GARDENS
Sometimes, even on a beach vacation, you just want to dress up – well, at least a little. And folks with a love of the culinary classics are increasingly putting their Galveston dining in the hands of European chef Urs Schmid, who holds court daily at Shearn’s Restaurant at Moody Gardens Hotel. The hotel itself is pretty interesting, connecting as it does to its own convention center and all the family attractions the Moody family has installed over the years. But when it comes to Shrimp DeJonge and Lobster Bique, Chef Urs is your man.

HIP SPOT ON THE ISLAND
Finally, you can’t really be a dining destination without one or more stylish places to eat stylish food – uh, stylishly. And if you ask around the island, a lot of people who would be hanging out at Gravitas, Voice or Ra Sushi in Houston are gravitating toward M&M Palms in Houston. It’s a bit more casual than its big-city counterparts, of course, in atmosphere, attire and cuisine. But with a boost from Chef Chris Lopez, the Tex-Mex-influenced but creative food being served has definitely put M&M on the map.

This Week’s Delicious Mischief Recipe…
TRADITIONAL LOBSTER BISQUE

2 whole lobsters, 1 ½ pound each
1 medium onion, diced
1 celery rib, diced
6 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chopped tarragon
1 teaspoon thyme
5 cups fish stock or canned chicken stock
½ cup heavy cream
½ cup dry sherry
1 bay leaf
8 black pepper corns, crushed
2 tablespoons tomato paste
1 teaspoon Spanish paprika
2 tablespoons flour
¼ stick butter

Fill 6-quart kettle three fourths full with salt water and bring to a boil. Plunge in the lobsters, head first. Cover the kettle and boil over high heat for 8 minutes. (The lobsters do not have to be cooked fully). Transfer the lobsters with tongs onto a cutting board, and reserve 4 cups of the lobster stock. Let the lobsters cool enough to handle, twist off the claws, and cut the carcass length wise in half. Remove the meat from the body and claws, reserving the shells. Cut the meat into small chunks and refrigerate.

Heat the oil in a 6 quart casserole over high heat, add the lobster shells, onions, celery, garlic peppercorns, tarragon, thyme, and roast for 5 minutes. Add the tomato paste, paprika, bay leaf, and combine well. Pour the 5 cups fish stock over the mixture, and simmer for 1 hour uncovered, or until most of the liquid has evaporated to about 1 cup. Strain the mixture through a fine sieve into a 1-quart saucepan, and keep the reduced stock hot. In a separate casserole, melt the butter, mix in the flour to make a roux, and cook over low heat for 3 minutes, but do not brown. Whisk in the 4 cups lobster stock, and reduced stock, a little at a time and bring to a boil. Simmer for 5 minutes until smooth, add the sherry, heavy cream, lobster meat, Tabasco sauce and heat, but do not boil. Taste to your liking and serve in hot bowls with oyster crackers. Serves 6.