SHOW & RECIPE FOR OCT. 6

DINNER WITH TEQUILA
When wine dinners started opening the door to “cognac dinners” and then Scotch or bourbon dinners, we knew the door would not be closing again. It was only a matter of time before the finer Mexican and Tex-Mex restaurants in our area started experimenting with tequila dinners. While hardly the first event of its kind, the upcoming dinner at Sylvia’s Enchilada Kitchen does allow us to taste tequilas again with our friend Carlos Camarena of El Tesoro. Sylvia should join us in the studio as well, to talk about pairing foods with top-shelf tequilas.

A HEALTHY FALL
With the start of autumn, we might actually get some cooler weather one of these days. But we’ve already seen the debut of another cultural and social season, and that means more dining out. We’ll be checking in, therefore, with our favorite healthy chef, Marcela Perez, to see what she’s got on the stove as an alternative to the buttery-creamy dishes our nights out tend to provide. And we’ll hear too, from fellow radio host Cleverley Stone and our friends at End Hunger Network, about Houston Restaurant Week. It’s a welcome reminder of the many who can’t even get enough to eat, even when we are eating too much.

CLASSIC FROM THE CELLAR
There’s a new food and wine event in town, this one pairing up not only some interesting wines but a colorful collection of local and national celebrity chefs, sommelier competitions, a farmers market and live music. We’ll hear all about the Houston Cellar Classic from chef Jonathan Jones of Max’s Wine Dive, who’s been known to serve us very large portions when the mood strikes him. We’re always happy to welcome another chance for Houstonians to eat and drink.

This Week’s Delicious Mischief Recipe…
CRAWFISH KACAL
Brennan’s of Houston

Sauce:
2 tablespoons vegetable oil
½ pound andouille or other spicy smoked sausage, sliced ¼-inch thick and cut into half-moons
2 pounds crawfish tail meat
1 tablespoon Creole seasoning
2 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
¼ cup brandy
½ cup whipping cream
1 cup cold unsalted butter, cubed

6 tablespoons unsalted butter
1 cup chopped tomato
1 pound angel hair pasta, cooked
Salt and black pepper to taste
2 tablespoons thinly sliced green onion
Boiled whole crawfish for garnish

Prepare the sauce by heating the oil in a large skillet over medium-high heat, adding sausage and cooking until fat is rendered. Add crawfish rails and sauté 2-3 minutes, then add Creole seasoning and hot sauce, Worcestershire and brandy. Reduce heat to medium and cook until liquid is reduced by half. Add cream and reduce until liquid is reduced by half. Reduce heat to medium-low and add butter a cube ot two at a time, stirring each addition to incorporate. Heat half the 6 tablespoons of butter in another large skillet. Saute the tomato, then stir in the pasta. Season with salt and pepper. Stir in the remaining butter. To serve, spiral the pasta (using a fork or tongs) into the center on individual bowls. Spoon the sauce around the pasta. Garnish with green onion and whole crawfish. Serves 6.