SHOW & RECIPES FOR JAN. 26

RESOURCE FOR CHEFS
To be a top-flight chef these days, you need all the resources you can get – including information on equipment and personnel, financial and legal matters, and yes, even that all-important media training. One of the best helps for professional chefs we’ve seen is a website called starchefs.com. In our opening segment, we sit down with founding editor Antoinette Bruno in New York City to learn all about her take of the challenges facing chefs these days.

MASTER OF THE COCKTAIL
For a while, it was looking as though any weirdness you can fit into a glass could be sold and would be bought as a cocktail. But as author David Wundrich tells us, the renaissance being enjoyed by the martini and other classics points the trend-spotters in a different direction. In particular, we want to hear from David why he thinks this is happening – when just over a decade ago, cocktail making and spirit sales in general were considered an endangered species.

HEY, AREN’T YOU TIM KEATING?
Chef Tim Keating didn’t come from Houston, and he isn’t working here right now – but we’re tempted to call him “Houston’s own” anyway. We ran into the chef most recently seen here at the Four Seasons while he was attending the Star Chefs Congress in New York City, and we ask him what all he’s doing as a culinary hotshot for Disney World in Orlando. Yes, he misses us too!

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.