SHOW & RECIPE FOR MARCH 15

RUNNING WITH THE FOODS
For this show, we travel to New York City – but the traveling hardy stops there. In our opening segment, we visit from Chef Alex Urena of the restaurant called Pamplona. Yes, it’s named after the city in northern Spain famous for the annual “running of the bulls.” Yet after working with David Bouley New York and Feran Adria in Spain, Chef Alex is introducing us to some exciting new flavors indeed.

WINES FROM DOWN UNDER
For starters, long before David Mayger was sommelier at the chic NYC eatery called Telepan, he was an Aussie. And in both those hats, he has watched Australian wines truly come of age – moving from solid craftsmanship at great value to some extraordinary experiences in the bottle. In today’s Grape & Grain segment, David teaches us about these wines from far away, as well as about the things he teaches chefs about pairing them with great food.

AND NOW, OFF TO GREECE
Every since we first visited Greece 30-plus years ago, it has remained one of our favorite countries for food, for wine, for music, for history, for people, for – well, for anything! Yet we’ve discovered the best Greek meal of our lives in a none-to-busy corner of Manhattan, at a stylish little place called Pylos. We’ll visit with the owner and the chef, chat about cuisine while sipping examples from their remarkable all-Greek wine list.

This Week’s Delicious Mischief Recipe…
TAPAS-STYLE MINI-TORTILLAS (SPANISH OMELETS)

· 6 eggs
· 2 tablespoons half-and-half
· 1/2 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1 pinch powdered saffron
· 1 tablespoon olive oil
· 1 tablespoon butter
· 1 cup coarsely chopped fresh mushrooms
· 2 cloves garlic, minced
· 2 cups frozen loose-pack diced hash brown potatoes with onions and peppers
· 1/4 cup snipped fresh chives

Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, cream, or milk; salt; pepper; and saffron. Set aside. In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.

Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5 minutes. Cut into 1-inch squares. Serve warm. Makes about 4 dozen squares.