Do something Naugh-Tea with me
by Madelyn Miller, the TravelLady
I admit to occasionally doing something naughty. And my favorite place to do it is at Hector's.
Hector owns the naughtiest restaurant in town, Hector's on Henderson. But the really naughty girl is in the kitchen. Blythe Beck has a pedigree that would do any chef proud, but she has moved into her own specialty. Now she makes Naugh-Tea, gives Naughty Cooking classes. and serves Naughty snacks at the bar at Hector's on Henderson.
I love to go to Hector's. All the naughtiest people eat their. And naughty people are certainly fun.
Terrific Naught-Tea
This afternoon I went to a Naugh-Tea at presented by The Cultured Cup and Hector's on Henderson. Six remarkable teas paired with six of Blyth's best dishes. Of course it was well-presented-- Hector's on Henderson was named best restaurant and one of the waiters was named Best Waiter by the Dallas Voice. (They won six awards--more than any other restaurant--but that is another story)
Blythe has the culinary chops and outrageous personality to transform the afternoon tea into a Naugh-TEA! If this event was a movie, it would be rated R!
Since it often takes at least two to be naughty, Hector wisely partnered with Cultured Cup. The chosen teas had slightly erotic names--Oriental Beauty, Eros Tea. Geisha Tea, and wedding tea. Two of the Tea's were named for real people--Larry and Kelly. How naughty do you have to be to get a tea named after you?
This was not my first Naughty Experience
A few weeks ago I did a naughty cooking class with Blythe. I mean I watched her do and tasted every delicious thing. I am much better at eating than cooking. Her recipes were wonderful, and simple enough to do at home. She said I could share them with you, so please see below. But her secret is "lovin' on" all her food in the kitchen.
Blythe is planning Total Word Domination through Culinary. When you dine at Hector's on Henderson, ask for one of the pink rubber armbands with her abbreviated motto.
When can you be Naugh-Tea?
Call to RSVP for one of the cooking lessons or Naugh-Tea. Call 972-931-0007
Sat. 6/21/08 – Cooking Class
Sat. 7/12/08 – Naugh-TEA
Sat. 9/13/08 – Cooking Class
Sat. 9/27/8 – Naugh-TEA
Lots more opportunities to be naughty are coming up.
If you can't make the cooking class or tea, you can still get to Happy Hour.
Hector's does Happy Hour every night they are open. That’s Monday through Saturday, 5 to 7. Chef BB sends out complimentary “Naughty” Bar Snacks to all bar customers. What a great deal!
Happy Hour prices apply throughout the entire restaurant. All cocktails are $2 off, all wines by the glass are $2 off, and all beer costs $3.
And if you want to read about one of my first times..
http://www.travellady.com/Issues/December06/3660SweetPotatoFries.htm I know that sweet potato fries must be naughty because anything that tastes that good usually is.
Hector's on Henderson
2929 N. Henderson
972-931-0007
www.hectorsonhenderson.com
Cultured Cup
8312 Preston Center Plz
Dallas, TX 75225
(972) 960-1521
www.culturedcup.com
Naughty Recipes from Chef Blythe Beck
Spinach Salad with Spicy, Naughty Nuts
Ingredients:
4 cups fresh spinach
1/4 cup blue cheese crumbled
1/4 red onion pickled
1/4 cup candied pecans
1/4 cup diced bacon
Pickled Red Onion:
1 cup white sugar
1 cup white vinegar
Bring to boil once, pour over onions.
Refrigerate for 24 hours
Spicy Naughty Nuts:
1/2 cup butter
3 TBS Brown Sugar
2 TBS Cayenne
1 TBS Salt
Melt butter. Fold in Dry ingredients.
Pour over nuts.
Place nuts in 250 degree oven for 8-10 Minutes.
Warm Honey Mustard Dressing
1 cup honey
1/4 cup mayo
1/4 cup Dijon mustard
Handful cracked black pepper
Salt
Juice of one lemon
Heat honey in saute pan. Once heated, pour into bowl.
Fold in remaining ingredients.
Salad:
Combine all ingredients in bowl, toss well and enjoy!!!
Chicken Fried Chicken
Ingredients:
4 chicken breasts, boneless
6 cups all purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons pepper
2 tablespoons cayenne
6 eggs, whole
2 cups buttermilk
6 cups canola oil
Salt and pepper to taste
Preparation:
Sift together flour and all dry ingredients. Pound chicken breasts to about ¼ inch thick. Crack eggs and scramble with buttermilk. Starting with the egg/buttermilk mixture, dip the chicken. Next, lay the chicken into the flour and repeat with the egg mixture then with the flour. *Note- keep one had in the wet egg mixture and the other in the dry mixture. While breading the chicken, place canola oil in a deep pot or skillet. As the oil smokes, place the chicken into the hot oil. Use caution when placing anything into hot pan! Allow the chicken to cook about 3 minutes on each side. You want the crust to be GBD!
While allowing the chicken to rest, begin the sauce. In a medium high heated sauté pan, begin melting the butter. Add the bacon and let it render down.. Add the garlic, shallots and cracked pepper. Deglaze the pan with coffee. Finally, add in the thyme, parsley and heavy cream. Allow the sauce to reduce for about 1 – 2 minutes. Adjust the salt if so desired.
Gravy for Chicken Fried Chicken
Ingredients:
3 tablespoons butter, unsalted
3 pieces applewood smoked bacon, diced
2 tablespoons coffee, brewed
1 tablespoon cracked black pepper
2 tablespoons shallots, chopped
2 tablespoons garlic, chopped
1 tablespoon thyme, chopped
1 tablespoon parsley
½ cup heavy whipping cream
Salt to taste
Presentation:
Plate the chicken breast, smother in gravy and enjoy! Yields 4 servings
Tiger Shrimp and Grits
Ingredients:
12 Tiger shrimp or prawns, peeled and de-veined
1 cup dry grits
2 ½ cups chicken stock
4 tablespoons olive oil
3 tablespoons garlic, chopped
3 tablespoons shallots, chopped
3 tablespoons Italian flat leaf parsley, chopped
3 tablespoons fresh thyme, chopped
4 tablespoons unsalted butter
½ cup heavy cream
½ cup cheddar cheese, grated
Salt and pepper to taste
Preparation:
In a medium saucepan, bring chicken stock to a boil. While the stock boils, whisk in the grits and reduce heat to low. Continue to whisk until the grits are fully cooked, approximately 10 minutes. Remove grits from the heat and set aside.
In a sauté pan heated to medium, add half of the olive oil. Saute the garlic, shallots and black pepper until fragrant. Fold this mixture into the grits. Place the same sauté pan back onto the flame. Add the butter and cream to the pan. As soon as the butter has melted, fold it and the cheddar cheese into the grits. Season with salt. Finally fold in the parsley and thyme.
As the cheese melts into the grits, heat a sauté pan to medium. Add the remaining olive oil. Season the shrimp and sear them on both sides for about two minutes.
Presentation:
Spoon about half of a cup of grits onto each plate. Arrange shrimp on top the grits and enjoy!
*Yields 4 – 6 plates
Madelyn Miller is a travel and food writer who eats at Hector's as often as she can. Read her stories on www.travellady.com, www.carladynews.com, www.yogayaya.com, www.chocolateatlas.com, www.cocktailatlas.com, www.coffeeatlas.com www.teaAtlas.com
