I posted a piece over on FrontBurner earlier today about the contribution of Frito Pie, and its forbears, to the history of Western civilization.

So, of course, a reader decided to share with me the above photo of her brother’s Frito Pie Pizza. She writes:

I know it’s a Boboli crust and then I assume Frito pie ingredients.  I haven’t had it but he says it’s amazing.

My brothers and sisters, we are truly living in an age of decadence.

Mario Batali, Tim Love, Emeril Lagasse, and their mutual friend Mr. Macallan.

On Friday night, Celebrity Chefs Mario Batali, Emiril Lagasse, Guy Fiore, and Tim Love—along with MLB pitcher Jamie Moyer—hosted Spaghetti Western—a celebrity-packed dinner fueled by the chefs’ shared love of Texas fare (and Macallan 18).

Missed the event? Try the evening’s dizzying dessert, Macallan Apple Fritters, using this recipe straight from the chefs’ secret stash:

jump for the fritters…

Macallan Apple Fritters

2 large eggs
¼ cup whole milk
1 cup all-purpose flour
¼ cup sugar
1/4 cup The Macallan Sherry Oak 12 Years Old whisky, plus 2 oz for topping
8 cups extra-virgin olive oil, for deep-frying
6 green apples, such as Granny Smith, peeled, cored, and sliced into ½-inch-thick rounds
2 cups vanilla gelato
Cinnamon, for dusting

In a medium bowl, whisk together the eggs and milk. Slowly add the flour, about three tablespoons at a time, whisking until incorporated. Stir in the sugar and The Macallan. Allow the batter to stand for 10 minutes.

In a large deep pot, heat the olive oil to 375 degrees. Working in batches of three or four dip each apple slice into the batter, add to the hot oil, and cook until golden brown. With a slotted spoon, transfer to a paper towel-lined plate to drain.

Place five fritters on each of four plates, in an overlapping circle. Place a scoop of gelato in the center, sprinkle with cinnamon, add a tablespoon of the Macallan over the gelato and serve.

When Woodson played for the Oakland Raiders he developed a love for wine and wine country and after partnering with Rick Ruiz, formerly with Mondavi, he created Twentyfour by Charles Woodson.  24 was his number when he played for Oakland.  The wine, created in the heart of Napa from fruit grown just outside of Calistoga, is “of pure enjoyment, gratitude, giving back and paying forward.” As noted by Woodson, and evident in his work as $10 of every bottle purchased is donated to the C.S. Mott Children’s Hospital, a part of his alma mater, the University of Michigan.  

Woodson will be at the Central Market  on Lover’s and Greenville from 4-5 tomorrow, with the line forming at 3pm.  He will only be signing bottles of his wine, no memorabilia.  You can purchase the wine to hold a spot in line starting at noon.

Mixologist Michael Martensen and chef Richard Chamberlain party for tequila. photo by Madelyn Miller.

Steven Doyle is a party animal. He files the following report on last night’s soiree:

As the week progresses the XLV parties are kicking it in high gear and last night was no exception.  One invitation led me to join a group at “Joule Lot” which is basically the parking lot behind the Joule in downtown Dallas typically used for Neiman Marcus shoppers.

The party was celebrating Don Julio tequila and for the event they flew in Master Distiller Enrique de Colsa Ranero , a charming host.  When we arrived there were only a few people milling around the giant tent-turned-dining-room.  The tables were elegantly set and cocktails were passed by waitresses more elegant than the tables.  As we wandered about I noticed the menu at each place setting and it looked amazing.

Jump for more.Turns out the chef they trucked in was none other than Richard Chamberlain from Chamberlain’s Steak & Chop House in Addison.  I hunted the chef down and he explained the dinner and his other involvements with the NFL this week.  I was looking forward to the grilled quail and goat cheese salad, the 40-day aged grilled tenderloin, corn tortilla crusted fish, and the tres leches cake.

But even more exciting was the Don Julio pairings for the evening and the fact they found another local celeb to prepare the cocktails.  After squinting a bit I realized it was the un-mustached barman from Cedars Social, Michael Martenson.  He kicked up some nice tequila based drinks, but the best pairing for the evening came with the tres leches which was a simple flute of Don Julio 1942 Anejo.  The tequila is a commemorative bottle marking the anniversary of the distillery when the Don himself was only 17 years old.  This particular tequila has a sweet, dry buttery and caramel flavor with a fruity pineapple finish that makes the tequila very drinkable.  And it should for the price tag.

As the evening progressed we made our way to the next event.  More on that later if I can recall the details.

Dallas has a rich history of Tex-Mex. El Fenix opened in 1918. photo courtesy of El Fenix.

I know Leslie Brenner works hard and I swore to myself that I would quit pointing to things she writes that I consider odd or wrong. However, my brain snapped into a million fragments as I read her column on where Super Bowl fans can dine without a reservation.

After touting Tei-An and steakhouses she writes:

“If you’re looking for a place with another kind of serious Texas flavor, charge right past the Tex-Mex spots you’ll see all over town; Tex-Mex is not Dallas’ strong suit.”

What is she smoking? Seriously? El Fenix has been open since 1918. Tex-Mex is not our strong suit? When did we become the hotbed for soba noodles and octopus salad? Don’t get me wrong, we have excellent Japanese restaurants. But are they our strong suit. If so, why have I spent the last several days answering e-mails from visiting media members looking for hole-in-the-wall Tex-Mex and margaritas. I have to go outside and find some ice to slip on. Leslie, you can catch up on the history and significance of Tex-Mex in Dallas here. Or at least talk to Kim Pierce. Charge right past? Oh, my.

Nancy, can you suggest a place within walking distance of the Sheraton Downtown, for a get-together of about 12 people? Looking for something with a bit of a vibe but not too fancy or formal. Also, what would be your two can’t-miss restaurants for someone who’ll be in the area for three or four days?

Hit it, snow bunnies.

Chef Richard Chamberlain (left) feeds the Super Bowl Media.

Every day this week visiting media staying at the Sheraton in downtown Dallas is being treated to free food from different areas of Dallas. Today it is Addison’s turn to wow the palates of hungry sportswriters (is that redundant?) Anywhoo, the ice didn’t stop Richard Chamberlain from transporting 800 pounds of grub from his Chamberlain’s Steak & Chop House to the Sheraton.  “Well, it took me a long time to get here,” says Chamberlain. “I never got over 18 mph on the Tollway but it probably helped that I had 800 pounds of food in my car.” Chamberlain has cooked up 300 pounds of short loins (Iditarod Cuisine?) of beef which were donated by the Texas Beef Council. The mayor of Addison is also on his way. His name? Joe Chow.

Or maybe I will just sit here all day. Anybody else staying home? If you have a topic to discuss, send it to me and we can chew the fat so to speak. I have lots of it to chew.

Events Canceled:

Robert Kacher wine tasting at Sigel’s Greenville Avenue store has been canceled due to the inclement weather. Rescheduled for Thursday, February 10^th

GO TEXAN event with Agriculture Commissioner Todd Staples is cancelled due to the weather.  Below is the news release on how to GO TEXAN at your Super Bowl party.

FORMER GREEN BAY PACKERS STAR AND SUPER BOWL CHAMP ENCOURAGES YOU TO GO TEXAN AT YOUR SUPER BOWL PARTY

Santana Dotson and Agriculture Commissioner Todd Staples remind shoppers to purchase Texas products for Super Bowl festivities, as Walmart, other grocers highlight Lone Star State products

AUSTIN – As Texas prepares to host the Super Bowl on February 6, Agriculture Commissioner Todd Staples and former Green Bay Packer and Super Bowl XXXI Champion Santana Dotson team up to encourage all football fans to GO TEXAN when shopping for their football viewing parties. From salsas and dips to wine and chips, the super game gets even better with super foods made in the Lone Star State.

“Football and Texas are an unbeatable team,” Commissioner Staples said. “While the Super Bowl serves as a showcase for football’s finest, Texas serves up some of the finest mealtime foods, snacks and beverages to make your party a winner. Look for the GO TEXAN mark when selecting your Super Bowl party needs at your local grocer, and you’ll score big with all your guests.”

Dotson, a former Green Bay Packer and Super Bowl Champion, now helps his father Alphonse, who also played in the NFL, and mother Martha, run their family-owned Certenberg Vineyards located in Voca, Texas. Dotson says Texas wine is becoming a popular addition to football viewing parties due to the fact that many varieties pair so nicely with favorite football game snacks.

“Texas is known for its variety of flavorful foods so we strive to offer quality wines to match,” Dotson said. “Think outside the usual beverage box on Super Bowl Sunday and impress your guests with a selection of Texas-made wines. You may even get more cheers than the game!”

Grocers across Texas will highlight GO TEXAN foods and beverages through in-store demonstrations and displays. Click here to see a listing of those grocers. Also, look for the GO TEXAN logo when shopping for your football party snacks.

Texas Wine and Food Make a Winning Team

Here are a few suggestions for pairing Texas wine with traditional game-day cuisine:

Nachos: Wine and cheese is a classic pairing and nacho cheese is no exception. Try a Chenin Blanc.

Chips and Salsa: A fresh, spicy salsa dip is even more of a winner with a Syrah.

Pretzels: For a new twist, try a Rosé.

Veggies and Dip: A crisp Sauvignon Blanc is the perfect match for crunchy vegetables.

Hot Wings: Riesling and Viognier are hits with tangy barbecue sauce.

Cheeseburger: Having the classic American sandwich with the classic American game? Then uncork another classic – a Cabernet.

Pizza: Sangiovese always delivers.

Texas Shrimp: Blanc du Bois is a perfect pairing with this treasure from the Gulf.

Barbecue: Match it up with a Tempranillo.

I’m trying to consume as much dining information as possible from your site, but I thought it might be more useful to go straight to the source. I’ll be in Dallas for the entire week covering the Super Bowl and am looking to eat as much amazing food as possible while there. I’m pretty sure I’ll be staying right downtown, but I’ll have a car, so I’m open to traveling out wherever need be. Could I bother you for a few quick “MUST” recommendations (breakfast, lunch or dinner, various price ranges) while down in the Big D? (I’m a “Top Chef” fan and saw that Casey Thompson’s restaurant was given a good review on your site, so I’m marking that one down already.)

Here is your chance to show him the real Dallas. Hut-one, hut-two. Snap.

6:30 pm cocktails and small plates
7 pm supper, cocktails, and wine
Cost: $125 per person

Call 214-928-7700 or email supperbowl@thecedarssocial.com to reserve your spot.

The Cedars Social is located at 1326 South Lamar. Supper Bowl is sponsored by Russian Standard Vodka.