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Archive | June 2nd, 2011

Diana Kennedy Signing Books at La Vida Gallery Saturday

Diana Kennedy Signing Books at La Vida Gallery Saturday

Southtown’s La Vida Gallery hosts world-renowned cookbook author Diana Kennedy on Saturday, beginning at 7 p.m.

"Oaxaca al Gusto" won this year's James Beard award for Cookbook of the Year.

Kennedy, whose UT Press publication “Oaxaca al Gusto: An Infinite Gastronomy” recently won the James Beard Foundation’s Cookbook of the Year, will be signing copies of this book, which describes the diverse cuisine of Oaxaca’s 11 regions with hundreds of recipes and photos, along with three previously published works: “The Art of Mexican Cooking,” “From My Mexican Kitchen: Techniques and Ingredients” and “My Mexico: A Culinary Odyssey with More Than 300 Recipes.”

Limited copies of all four cookbooks will be available for purchase at La Vida Gallery the day of the event and in advance either by phone or in person. Prices per copy range from $30 to $50. La Vida Gallery is at 716 S. Alamo St.

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Chefs’ Corner: Q on the Riverwalk Offers a Lively Mixed Grill Kebab

Chefs’ Corner: Q on the Riverwalk Offers a Lively Mixed Grill Kebab

The Q Kebab with Chimichurri Sauce

Q on the Riverwalk is a haven for barbecue of all styles, from Texas smoked meat to Korean kalbi.

Among the many meaty treats at the restaurant, located in the downtown Hyatt, 123 Losoya St., are ribs with your choice of rubs: Tuscan, Kansas City, Cantonese and Texas Dry.

From Brazil comes the churrasco-style mixed grill, which chef David Wirebaugh serves with sausage, shrimp, chicken and sirloin along with vegetables and a chimichurri sauce. It’s an easy recipe to recreate at home where you can play around with the ingredients, doubling the sausage and deleting the chicken or adding scallops instead of beef.

Anyway you skewer it, this is a great summertime treat for grill fans.

Q’s Churrasco Mixed Grill

1 bell pepper, sliced into 1-inch chunks
1 red onion, sliced into 1-inch chunks
8 jumbo shrimp
1 zucchini, cut into ½-inch slices
12 ounces sirloin, sliced into 1-inch cubes
1 yellow squash, cut into ½-inch slices
1 chicken breast, sliced into 1-inch cubes
1 sausage link, cut into 1-inch slices
Chimichurri Marinade (recipe follows)

Take eight skewers and assemble in the following order: pepper, onion, shrimp, pepper, onion, zucchini, beef, pepper, onion, squash, sausage, pepper, onion, zucchini, chicken, onion, pepper. If the skewers are not large enough, make sure you alternate vegetables and meat.

Brush generously with Chimichurri Marinade. Grill until vegetables are cooked and meat is medium rare, about 8 minutes. Try not to overcook shrimp

Makes 6-8 servings.

Chimichurri Marinade

1.5 ounces garlic cloves, peeled
¼ bunch fresh cilantro
1 teaspoon of fresh rosemary, stems removed
4 cups olive oil
1/4 cup sherry vinegar
Salt, to taste
Pepper, to taste

Place garlic, cilantro, and rosemary into blender. Blend to medium coarse texture. Slowly pour in olive oil and vinegar. Season with salt and pepper to taste.

 

 

 

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