SHOW & RECIPE FOR FEB. 16

BEYOND THE PUB LUNCH
Our friend Craig Mallinson joins us from the Red Lion Pub to talk about some of his new lunch items. If the British concept of “pub lunch” was once pretty much shepherd’s pie and bangers and mash, the increasing ethnic complexity of the British population has inspired pubs (yes, even here in Houston) to offer more and more ethnic fare. For starters, Craig serves up some of the niftier Indian flavors anywhere, along with unexpected tinges of Thai.

ZERO IN ON ZONIN
Zonin USA may be based in Charlottesville, Va., not far from Monticello and looking like it was designed by America’s first wine lover, Thomas Jefferson. But the house of Zonin was founded in Italy almost two centuries ago and has expanded to incorporate operations at 11 vineyard estates in all of Italy’s most important wine regions. The family is still very much in charge, as we discover during today’s Grape and Grain segment.

SOMETHING-LICIOUS
Two different Houston writers have recently launched cookbooks, and we’ve invited them both into our studio to tell us all about it. Peggy Touchstone Sholly calls her volume “Dome Home Delicious,” and it is much as the words proclaim: simple, filling dishes based on the best that Texas and its neighboring Gulf Coast states have to offer. Besides a TV appearance on Iron Chef, Dominica Catelli has a new cookbook called "Mom-a-licious," which is aimed at “fresh fast family food” for the “hot mama in you.”

This Week’s Delicious Mischief Recipe…
MIMI’S CHICKEN

1 roasted chicken (available at Spec’s)
½ cup chicken broth
1 can cream of mushroom soup
½ cup fresh sliced mushrooms
1 teaspoon curry powder
½ cup mayonnaise
Grated cheddar cheese
Unseasoned bread crumbs
2 tablespoons butter, melted
Steamed white rice

Cut all the meat off the roast chicken, discarding skin and bones. Cut the meat into bite-sized pieces and combine in a casserole with the broth, soup, mushrooms, curry powder and mayonnaise. Cover with the cheese and breadcrumbs, brushing lightly with the butter. Bake at 350 degrees until golden brown, about 20 minutes. Serve over steamed rice. Serves 6-8.