SHOW & RECIPE FOR DEC. 15

NEW STEAK IN TOWN
Just when you thought it was safe to go back to your old favorite steakhouse, whatever it might be, along comes Del Frisco’s Double Eagle to try and lure your loyalty away. The latest address in the Galleria’s already-glistening Restaurant Row, Del Frisco’s was born in New Orleans 25 years ago but grew only after it threw in its lot with Dallas and the same people who gave us Sullivan’s. The new, huge and kaleidoscopic Houston location joins others in fun places like Las Vegas and Orlando. GM Arthur Mooradian will surely try to convince us that his place is the most fun of all.

AND… NEW SEAFOOD IN TOWN TOO
Houston, we try to remind ourselves, is positioned more or less on the Gulf of Mexico, and only far enough away from the waves to comfort us during hurricane season. But culturally, this is the Gulf Coast, a geography shared with seafood-loving states like Louisiana, Mississippi, Alabama and Florida. If the location on Montrose were still O’Rourke’s Steakhouse, we probably wouldn’t have them on with Del Frisco’s. As it is, with Danton’s Gulf Coast Seafood joining us in studio, we’ll be able to taste from all the major food groups – and let you join the fun.

‘HIWI’ FOR THE HOLIDAYS
The two guys behind the “Houston. It’s Worth It” marketing campaign have caught a lot of flak over the years, especially from the companies paid big bucks to bring tourists, conventions and businesses to our city. They have prevailed, however, and even won praise from Mayor Bill White for their quirky, honest and “non-promotional” approach to promoting Houston. The campaign, predictably telescoped to HIWI, has inspired first a photography show and now a photography book, filled with images of Houston from you and me. And, it’s just in time for holiday shopping!

A WEE DRAM OF SCOTCH
We always enjoy instruction in the art of enjoying single-malt Scotch – especially when the lesson is delivered by a bona fide Master of Wine. That’s M.W. to you and me. And Lorne Mackillop is precisely that, applying his deep understanding of the grape along with his work as a master blender for the Scotch whisky known as Tomintoul to helping us better understand. As with any art form, many variables come into play and require many separate but related decisions on the part of the blend. Mackillop will tell us all about it in today’s Grape & Grain segment.

This Week’s Delicious Mischief Recipe…
SHINER BOCK BARBECUED CABRITO

1 (5-6 pound) goat hind quarter, cleaned
½ cup prepared mustard
2 jalapenos, seeded and chopped
½ cup chopped cilantro
½ cup lemon pepper seasoning
½ cup chili powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 cup butter
1 onion, peeled and sliced
1 tablespoon minced garlic
2 lemons, quartered
2 limes, quartered
1 bottle Shiner Bock beer
2 cups vegetable oil
½ cup Worcestershire sauce

Rub the coat completely with the mustard. Combine the jalapenos and cilantro with seasonings in a large sealable plastic bag and place meat in the bag, turning to cover with seasonings. Close the bag and refrigerate overnight. When ready to cook, melt the butter in a saucepan and cook the onions and garlic in a large saucepan until caramelized. Add the lemons, limes and beer. When the foam subsides, stir in the oil and Worcestershire sauce. Simmer for about 25 minutes.

Prepare the grill for indirect cooking, with soaked mesquite chips for smoke. Remove the meat from the marinade and place directly on the grill and smoke for 2-3 hours, basting regularly with the sauce. When the goat’s internal temperature reaches 155 degrees, wrap it in foil and return to the grill until the internal temperature reaches 185 degrees. Remove from the grill and let meat rest for 20 meats before carving. Serve pieces on a platter with barbecue sauce on the side. Serves 6-8.