Foodie Cuisine San Antonio Ron Smith on “The Resident Foodie”
Tune in at 550 AM, KTSA Saturday @ 3:30 pm

For those who are in the Lone Star State, tune in to a weekly culinary radio show, hosted by Ron Smith in San Antonio, Texas. Each week the show spotlights a local Chef and/or Restaurateur, a cookbook, a kitchen gadget or appliance, the hot eating spots, tasty food items, and the overall culinary buzz.  

At http://safoodie.com/ our listeners can find out more information on the items we discuss. Every Saturday, join Ron Smith, bringing culinary expertise to the Texas Hill Country. From Junction to Victoria, from Texas BBQ Ribs to Pecan Pie, its all covered here with a gourmet flair. Ron Smith has spent the last 18 years in the Culinary world, about half of that was in Restaurants and the other half was spent selling specialty food, produce, cheeses and other food products to Restaurants, Hotels, Country Clubs and Chefs.  His wife has spent the last 5 years of her career as the Executive Chef at Retama Park, using her skills and talents to create a fusion on Southern meets International Cuisine. Together they have developed an Internet Kitchen where Chefs, Gourmands, Culinarians and Foodies can come to experience a blend of information and recipes, from the Food Basics to the Cutting Edge.

Oil and Vinegar unique gifts
The holidays are fast approaching, and with them comes food, dispensing of condiments and then even more food. The Grape Cruet oil and vinegar decanter provides an elegant gourmet gift idea that always has a place on your table. Unlike certain holiday items, this one can be used again and again, even after the holidays. Each grape cluster cruet is hand-blown by artisans in Europe.

Throughout the year we offer fine oil and vinegar cruets that may be selected as a gourmet gift  of choice for a special birthday, anniversary, or wedding gift.

This year we have added several balsamic vinegars direct from Italy, and also a new matched drizzle cruet design that has already started to recieve rave reviews from users.

Once you start using them, and display them on the table, they are very compelling to be picked up and used. As a gourmet gift, they are an excellent gift selection for any kitchen.

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Orange Segments and Berries with Balsamic Cream
Recipe from Giada De Laurentiis
6 servings

An outstanding Balsamic cream dessert. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. I tend to make this a lot in the winter months when citrus fruits are the best offerings at the produce stand.

Ingredients:
- 4 navel oranges
- 3/4 cup aged Balsamic vinegar from Modena
- 1/3 cup crème fraîche
- 1 teaspoon sugar
- 12 ounces fresh strawberries, quartered

Method:
With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Arrange the orange segments and strawberries decoratively on dessert plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the Balsamic sauce can be served at room temperature and spooned over the fruit.

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Penne with Beef and Arugula
Recipe by Giada De Laurentiis
Yield: 6 to 8 servings
Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:
- 1 pound New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin Spanish olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup aged Balsamic vinegar from Modena
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 2 cups chopped arugula

Method:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons Spanish olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a large bowl toss together the pasta, arugula, and steak. Add more dressing, and season with salt and freshly ground black pepper as needed. Toss, pack for the picnic, or serve.
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