Tex-Mex Twist on an Easter Favorite

Chicken-Egg, Egg-Chicken? I'm going out on a limb here, but my vote's for the egg. I mean really. A fully formed chicken springs out of nowhere and declares, "I am the first chicken ever and I will now begin laying eggs for the first time ever." Really. Really? In my Darwinian fantasy, a little form known as an eggloodite (having of course been "cooking" in it's own juices) emerges from the primordial goo and after a brief period breaks through it's thin membrane. It survives for a few shining nanoseconds before being slurped up by a more evolved foxoodite. Well, the eggs keep popping out of the goo, a la "Aliens", and finally a few get past the foxoodite to form a little colony I'll call a coop, and voila, a little chicken finally hatched. A few more make it, they start mixing and mingling and create what I'll call the "Chicken Dance". Fortunately there was a good polka band in town and everyone had a gay old time. In a nut-, er eggshell, the chicken was born.
But like I said, I'm an egg person. So, for this weekend try a little something different and you might agree with me that the egg is numero uno.

1 dozen eggs, hard-boiled & peeled

1/4 cup mayonnaise
1 tablespoon ground cumin
1 tablespoon whole grain mustard
1 red jalapeno, seeded & finely chopped
2 tablespoons cilantro, finely chopped

1/2 teaspoon cayenne pepper
1/2 teaspoon salt

extra sprigs of fresh cilantro
pickled, sliced jalapenos for garnish

Cut eggs in half, lenghth-wise. Arrange egg halves on platter. Empty yolks in to mixing bowl and add mayonnaise, cumin, mustard, jalapeno and cilantro. Blend thoroughly.
Mix in salt and pepper. Adjust to taste.
Spoon mixture in to each half of egg, garnish with 2-3 slices of jalapeno.
Finish platter with extra sprigs of cilantro.

Happy Easter, Feliz Dia del Conejito and Happy Passover to all.

El Choco Grande

Call now! Operators are standing by to take your order for this luscious, lip-smacking, decadent, death by chocolate mountain of a cake.
"El Choco Grande" has many followers (unlike this blog) and is known far and wide to induce euphoria, reverie and whatever that thing that Virginia Woolf wrote about in To the Lighthouse. A fifth of Jack, a snowstorm and "El Choco Grande" and you'll be counting down from 9 when junior's on the way.

Ooooh, the Sweet, Sweet Smell of Rotisserie

I've never been a big product endorser, especially kitchen "gadgets" and equipment that just take up space and have one function. I don't own a Toaster - that's what the broiler is for. I immediately put to the curb a Microwave that my mother gave me for Christmas when I was in college never to be replaced. Granted it was a cheap model that wouldn't even boil water. Really.
Want Popcorn? A decent pot and high heat oil. Need Bacon cooked - a cookie sheet and a 350 oven. Weenies? Saute Pan and a dab of butter.
Bye, bye Blender, Ice Cream Maker, Deli Meat Slicer and Wine Chiller.
UNTIL NOW
My mother redeemed herself in every way this past holiday season by gifting me with Sir Ron Popeil's Ronco Showtime Rotisserie & BBQ. That's right - the one and only Set It And Forget It. I'm in love. Last night I spent 10 minutes gazing adoringly at a rack of baby back ribs as they rotated and sizzled and dripped and smelled like real meat should.
Pork Loins, Whole Chickens, Chicken Drumettes, Chicken Thighs, Leg of Lamb and Beef Ribs. Mmmm. I think the manual mentioned Fish and Vegetables, too, but those pages have "gone missing". The machine is a carnivore's dream and I urge everyone to go to the Ronco website and purchase a Set It and Forget It immediately. Overnight shipping.

Bon Vivant Houston

Chef Andrew received well-deserved recognition for participating in the inaugural "Bon Vivant Houston" event last week at the Hilton-Americas Hotel. Twelve of Houston's finest chefs from Restaurants, Catering and Hotels joined forces to wow over 100 guests who generously contributed to the Youth Development Center's first gala fundraiser. The event also was featured in Shelby Hodge's on-line column on Culturemap.com. Here's the link: Chefs take on the challenge of cooking in a hotel ballroom - 2010-Jan-28 - CultureMap Houston

Bon Vivant Houston
27 January 2010

Menu & Wine Pairing

Butternut Squash Bisque
with Jumbo Lump Crab Meat, Fennel and Tarragon
Willamette Valley Pinot Gris

Seared Halibut with Tomato Jus
over French Green Lentils with Aromatic Vegetables and Bacon
Paul Dolan Chardonnay

Braised Beef Short Ribs in a Barolo Reduction
with Roasted Fingerling Potatoes, Wild Mushrooms and Wilted Watercress

BV Vineyards Cabernet Sauvignon

Baby Arugula Salad & Homemade Flatbread
Baby Arugula in a Champagne Vinaigrette
with Pear Tomatoes & Endive
Mediterranean Flatbread
with Caramelized Onions, Stilton and Toasted Pine Nuts
Parducci Merlot

White Chocolate Bread Pudding
with Mascarpone Cream and Chocolate Shavings
over Fresh Berry Compote in a Vanilla Syrup

Schramsberg Blancs de Blancs

Fresh Ginger Snaps, Hot out of the Oven

The Holidays are coming! The Holidays are coming!

November?!@*#? The holidays ARE here.

Thanksgiving plans are being finalized and thoughts are turning toward December. For most of us procrastinators, holiday gift-giving can cause great angst about finding just the right gift. Well, the elfin minds at Abuso Catering Co. have come up with a really fun idea.

Available from now until Thanksgiving Day, we are offering a complimentary Abuso Catering Co. Gift Certificate for a Cooking Class including Dinner for Two.

It’s a great gift for foodies & winos or novice cooks alike. It’s also the perfect present for newlyweds. Or, keep it for yourself.

Here’s how it works: Book your December party between now and November 26^th and you will receive a Gift Certificate for a Hands-on, In-home Cooking Class for Two with Executive Chef Andrew LaRue. Following the class, enjoy a personalized menu planned with Andrew and, of course, our world-famous Fresh Gingersnaps, hot out of the oven. It’s a wonderful way to celebrate an upcoming birthday or anniversary or just have a quiet dinner at home.

I look forward to seeing you over the holiday season and having the opportunity to wish you in person a very happy and prosperous new year.

P.S. Only a few guidelines: excludes Saturdays & December and expires on November 25^th, 2010.

The Coolest Toy

If you haven't downloaded Google Earth to your computer, please hurry! It's

a great way for wandering nomads who might be staying closer to home

these days. Here's the link, www.earth.google.com . You'll have a blast

"flying" all around the world.

Dear Friends,
I hope this email finds you well, having survived the Houston Summer and
Back-to-School frenzy with ease. Autumn is here (with a cool front no less)
and it's time to turn our attention to really important matters: Parties,
Banquets and Balls! Oh, my!
Our Fall Harvest and Oktoberfest Menus are cracklin' good fun with lots of
new things we're cooking up for the season, but as you know - anything is
possible with the Abuso culinary team.