SHOW & RECIPE FOR FEB. 2

NEW CHEF AT ALDEN’S 17
We’re back in the studio today after broadcasts from places as different as New York, Washington and Dallas – and we get to welcome the brand-new executive chef at one of our favorite local restaurants. Wes Morton comes to 17 at the Alden Hotel direct from Navio Restaurant at the Ritz Carlton Half Moon Bay in California. Before that, he cooked at three super-cool eateries in the nation’s capital, Circle Bistro, Cityzen (cute name!) and Michel Richard’s Citronelle.

LATITUDES IN THE TROPICS
While we’re on the subject of 17 and the Alden, today’s show also welcomes back good friend (and cookbook co-author) Dominique Macquet of Dominique’s in New Orleans. As part of a weeklong series of promotions and cooking classes right here in Houston, Dominique joins us to discuss his (our) latest book, “Dominique’s Tropical Latitudes. In particular, we’ll talk about a special book signing and cocktail reception Dominique is doing at the Alden.

FOR LOVE OF PISCO
In the crazy, mixed-up languages of South America, pisco is named after the word “piscu,” for “little bird,” presumably because the spirit made from grapes (a brandy, in other words) can make us fly pretty high. Pisco is widely and wildly consumed in Peru and Chile, both of which fight over the creation of the pisco sour cocktail, as well as Argentina and Bolivia. In today’s Grape & Grain segment, our buddy Jean-Francois Bonnette joins us to give us a taste of the pisco sour his company is introducing to the Houston market.

This Week’s Delicious Mischief Recipe…
JALAPENO-CHEDDAR CORNBREAD

1 ½ cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour
2/3 cup granulated sugar
5 teaspoons baking powder
½ teaspoon salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 cup grated cheddar cheese
3 tablespoons seeded and chopped jalapenos

Grease a 8-by-8-inch baking pan. In a bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, lightly beat the egg, then whisk in the milk and butter. Combine the wet and dry ingredients, then thoroughly blend in the cheese and jalapenos. Pour into the prepared pan and bake in a preheated 350-degree oven until golden brown, about 50 minutes. Let cool. Serves 6-8.