SHOW & RECIPE FOR JAN. 5

A NEW YEAR FOR STONE CRAB
One of the world’s most interesting seafoods used to be available only in the “Caribbean” tip of the United States, a zone stretching south from Miami Beach through the Florida Keys. Today, thanks to intrepid chefs like Trevor White of Oceanaire Seafood, stone crabs can be an annual celebration when they come into their season. Trevor joins us for a stone crab tasting and talk in our studio.

A FULL YEAR FOR A WINE DIVE
It’s been about 12 months since Max’s Wine Dive, combining downhome comfort foods in large portions with quirky, well-chosen wines (hopefully in large portions as well) became the latest dining darling of Washington Avenue. With some fresh ideas and a brand-new chef in its very open kitchen, Max’s joins us in force to celebrate its first birthday.

HOW SWEET IT IS
As part of our new promotional relationship with Houston’s Health and Fitness Magazine, we have their latest “healthy chef” on the show once a month to talk about what makes his or her food arguably healthy. Not every dish on the menu, in most cases – but some. Our goal, including this week with a chef from Sweet Tomatoes, is to slowly improve our own eating habits without ever losing the excitement and enjoyment of terrific food and wine.

NOT-SO-PLAIN JANE
Jane Weiner is a bit of a local treasure. Long admired by the dance community for her innovative choreography at her Hope Stone dance company, she has become even better known for building her ensemble as an ongoing project devoted to inner-city children. At Hope Stone, in other words, dance is never just for dance’s sake. Jane joins us to talk about her group’s purpose and upcoming performance.

This Week’s Delicious Mischief Recipe…
PHEASANT GRANDMERE

2 pheasant
1 teaspoon seasoning salt
½ cup flour
¼ cup butter
½ cup vegetable oil
8 slices bacon, coarsely cut
12 large mushrooms cut in quarters
1 cup light red wine
2 medium size potatoes, boiled, peeled and cut into ⅛ inch cubes
½ cup pearl onions
1 tablespoon chopped fresh parsley

With a sharp knife remove the four breasts and legs from the two guinea hens. Pull off the skin and discard. Separate the thighs from the drumstick. (The drumstick can be used for soup). With a mallet pound the breasts and thighs lightly, season with salt and dust with flour. In a frying pan heat the oil and sauté the guinea hens over high heat for four minute on each side until golden brown.

Discard the oil, add the butter and sauté for another few minutes. Add bacon and mushrooms and sauté a few minutes longer, until bacon is cooked but not crisp. Add wine, potatoes, and onions. Cover and simmer slowly for 25 minutes. Place the birds on a heated platter, sprinkle with chopped parsley, and serve with seasonal vegetables of your choice. Serves 4.