Tuesday, July 29, 2008

SHOW & RECIPE FOR AUGUST 16

THE NEW LE MISTRAL
It hasn’t always easy being the flying Denis Brothers from Provence. But at their restaurant Le Mistral in west Houston, they’ve fought the good fight on behalf and French food and wine when at least some Americans averted their gaze. As a tribute to this food and wine – and certainly to David and Sylvain’s tireless labors – they now have a brand-new freestanding version of Le Mistral that’s knocking the socks off even Inner Loopers. And hey, you thought that was I-10 traffic to Katy all this time?

A RIESLING FOR EVERYBODY
We don’t know about you, but we’ve always found Riesling one of the most fascinating grapes. After all, every other grape we can think of is expected, when it becomes a wine, to be “varietally correct.” That means cabernet should taste like cabernet, and not like merlot, syrah or zinfandel. In the case of Riesling, however, there are very sweet ones and very dry ones, plus just about everything in between. We sit down with the winemaker from the famed German riesling house St. Urbans to taste our way through today’s Grape & Grain.

ANOTHER CUP OF COFFEE
Maybe you haven’t noticed, but not all the coffee brewed, poured and enjoyed in Houston comes to us courtesy of Seattle. Avi Katz doesn’t yet have two stores competing with each other across the street on West Gray, but he does have a successful business that supplies great locally roasted coffee to restaurants, cafes and gourmet retailers all over town. In addition, because he can and because he wants to, Avi has been a local leader not only in the organic coffee movement but in the one demanding fair trade. And that makes what’s in the cup taste all the better better!

This Week’s Delicious Mischief Recipe…
LOBSTER AND GRILLED POLENTA CAKES

I really love shrimp and grits, that traditional Carolina Low Country favorite. But when my thoughts turn to Italy, where grits are called polenta, my love for shrimp and grits keeps turning right along with them.

Grilled Polenta Cakes:
1 tablespoon olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 cup corn kernels
3 cups water, divided 1 teaspoon salt 1 cup stone-ground cornmeal
Additional olive oil 3/4 cup freshly grated Parmesan cheese

Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat. Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture. Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.) When ready to serve, brush preheated grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot topped with lobster (recipe below). Serves 6, with 2 polenta cakes per person.

Lobster Topping:
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 teaspoon minced garlic
Salt and pepper to taste
Crushed red pepper to taste
2 tablespoons dry white wine
1 cup chopped mushrooms
1 lobster tail, cut into bite-sized pieces
1 ripe tomato, chopped
3 tablespoons butter

In a large sauté pan, heat the olive oil and stir in the onion and carrot until they begin to caramelize, then add the garlic and stir for 1 minute. Do not burn the garlic. Season to taste with salt, black pepper and crushed red pepper. Pour in the wine and stir until the liquid is almost evaporated, then add the mushrooms and stir until cooked through. Add the lobster pieces and stir just until done, 2-3 minutes depending on their size. Add the chopped tomato and the butter, cooking just until butter has melted to form a sauce. Tomatoes should still be bright red. Season again with salt and pepper.

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