Morning Show (458)

Friday, 23 August 2013 07:27

Asian Mac

3Tbsp. Vegetable oil

1/2 cup onions, diced

1/4 cup carrots, diced

1/4 cup celery, diced

1/4 cup red pepper, diced

1/4 cup snow pea pods

2 garlic cloves, minced

1/4 cup mushrooms, sliced

2Tbsp. fresh grated ginger

3 cup cold cooked macaroni pasta

3 egg, beaten

3Tbsp. soy sauce

1 tsp. pepper

1 Tbsp. sesame oil


Heat oil in a large skillet or wok.  Add carrots, celery, onions, red pepper, pea pods and garlic to wok.  Stir constantly.  Once onions have become transparent, add cold pasta and mushrooms.  Stir constantly.

In a separate bowl, whisk together eggs, soy sauce, sesame oil, fresh ginger and pepper.  Add soy sauce mixture to wok and incorporate.  Stir until completely incorporated and cooked.

Serve warm.

Wednesday, 14 August 2013 16:55

Zucchini Bread Recipe

Zucchini Bread Recipe


2 eggs

1 cup granulated sugar

1 Tablespoon pure vanilla extract

3 teaspoons pumpkin pie spice

2 large zucchini (makes about 3 ½ cups of zucchini bits)

2/3 cup melted unsalted butter, room temperature

1/3 cup dried cranberries

1/3 cup chopped walnuts

1/3 cup semi-sweet chocolate chunks

2 teaspoons baking soda

½ teaspoon salt

3 cups All-purpose flour


Preheat oven to 350 degrees.   Butter a 9x9 square baking pan and set aside.

Wash zucchini and cut into large chunks.  Place chunks into a food processor and pulse until they become little bits.  Do not over process them or it they will turn into mush.

In a large mixing bowl whisk together eggs, sugar, vanilla, zucchini, and butter.    Sift together flour, pumpkin pie spice, baking soda, and salt.  Stir in dry ingredients into the bowl being careful not to have any pockets of unmixed flour but not over mixing it.   Place batter into prepared pan and allow to bake until a golden brown and toothpick inserted into the center of the bread comes out clean, approximately 40-50 minutes.



Friday, 09 August 2013 07:51

Toasted Millet Salad

Toasted Millet Salad

Serves 8


2 cups hulled millet

2 Tablespoons olive oil

4 cups Spinach, chiffonade

1 cup green beans; blanched and cut

2 cups Parmesan flakes

1 cup Grilled peaches, skinned and cut

½ cup Radishes, julienne

½ cup Red onion, minced


Rinse the millet under cold water and drain. Bring 4 cups of salted water to a boil in a large pot over high heat.   Add millet to pot and allow to cook for 3 minutes.  Reduce the heat to a simmer, stirring occasionally until millet is tender, approximately 10 to 15 minutes. You may have to add more water if necessary.   Drain and rinse the millet with cold water to stop the cooking process. Toss with olive oil and allow millet to cool completely.


In a large mixing bowl combine cooled millet with other salad ingredients.  Toss with vinaigrette and serve.



Grilled Peach Balsamic Vinaigrette


1 cup Balsamic vinegar
2 cup grilled peach pieces

¼ cup granulated sugar
1/2 to 3/4 cup extra-virgin olive oil
Salt and  pepper to taste


In a small sauce pan, cook balsamic vinegar, peach pieces, and sugar until vinegar begins to thicken.  Allow this mixture to cool.  In a food processor blend together vinegar mixture, salt and pepper. This will puree the peach pieces as well.   Slowly add oil to create an emulsion.  Toss with salad.

Thursday, 01 August 2013 19:20

Pain Au Chocolat (Chocolate Croissant)

Pain Au Chocolat (Chocolate Croissant)
Makes 3-4

1 sheet frozen puff pastry dough, thawed
1 cup semi-sweet chocolate, chopped small
Egg wash (1 egg and 1 Tablespoon water)
1 Tablespoon honey
¼ cup chocolate jimmies
Preheat oven to 400 degrees.
Cut sheet of dough into 4 equally sized rectangles
Distribute chocolate bits along the bottom edge of each rectangle.
Roll the rectangle around the chocolate and place on parchment lined baking sheets.
Brush with egg wash.  Bake for 18-20 minutes until they have risen and are golden brown.
While warm drizzle honey on top and sprinkle with jimmies.
Wednesday, 24 July 2013 10:59

Chicken Skewers with Peanut Sauce

Chicken Skewers with Peanut Sauce
Yield: 8 skewers

1 cup water

3/4 cup peanuts, ground

1/2 cup soy sauce

1/4 cup lime juice

1 tsp. molasses

1 tsp. ginger, grated

1/2 tsp. red pepper flakes

2 cloves garlic, minced

1 lb. boneless skinless chicken breast, cut in strips

8 skewers


Soak skewers in water for 10 minutes.


Combine water, peanuts, soy sauce, lime juice, molasses, ginger, pepper, and garlic in a small saucepan. Simmer about 15 minutes to develop flavor. Remove from heat and cool. Marinate chicken in cooled marinade for about 1 hour.


Skewer chicken onto each of 8 skewers. Dip skewers in soy mixture and arrange on a small sheet pan.


Transfer remaining marinade to a small saucepan and bring to a boil (over 165°). Remove from heat.


Cook skewers on the grill, basting occasionally with the soy mixture. Bring remaining marinade to a boil again (over 165°). Transfer to a dipping sauce bowl. When skewers are cooked, transfer to a serving platter with peanut sauce and remaining re-boiled marinade.

Spicy Peanut Sauce
Yield: 1 1/2 cups

1/4 cup shallots, peeled and minced

1 Tbsp. garlic, peeled and minced

2 Tbsp. vegetable oil

1-2 Tbsp. garlic-chile paste

3/4 cup coconut milk

3/4 cup peanut butter (to taste)

Fish sauce to taste (optional)


In a small saucepan, cook shallots and garlic in oil until softened. Push aromatics aside and “sizzle” garlic chile paste until fragrant. Add coconut milk and bring to a simmer. Whisk in peanut butter to form a smooth sauce. (Note: Do not boil it! It might separate.) Season to taste with fish sauce.


Tuesday, 16 July 2013 14:20

Grilled White Pizza with Rosemary

Grilled White Pizza with Rosemary

Serves 6


1 cup warm water (95° - 110°)

2 packages dry yeast

1 tsp. sugar

3 cups all purpose flour

1 Tablespoon fresh rosemary, minced

1 tsp. sea salt

1/4 cup extra virgin olive oil

2 Tablespoons minced garlic

8 oz shredded mozzarella

8 oz shredded fontinella cheese

8 oz provolone cheese


Heat grill. Place water in a bowl, stir in yeast and 1 tsp. sugar. Cover with a plastic wrap and let it proof for 10 minutes in a warm spot.


Mix 2 cups of flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered with plastic wrap and allow to rest for 30 minutes or more in a warm spot away from drafts.


Add remaining 1 cup of flour, ¼ cup of olive oil and salt. Mix ingredients well by hand or in a food processor. Work the dough for ten minutes until smooth and elastic. (Adding a little more flour or water if needed).


Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap. Let the dough rise until double in bulk for 40 minutes.


Mix cheese and garlic in a bowl and set aside.


Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4 inch thick. Brush lightly with olive oil and sprinkle with salt on the top of each pizza. Place dough in the heated grill and grill on each side 4-5 minutes.  Remove from grill and top with cheese mixture and return to grill.  Close top of grill to allow cheese to melt for 2-3 minutes.


Wednesday, 10 July 2013 10:48

Peach Blueberry Pie

Peach Blueberry Pie
Makes one 8 inch pie



3 cups fresh or frozen  blueberries

3 cups fresh or frozen peaches, peeled and chopped

1 ¼ cup sugar

¼ cup lemon juice

¼ cup cornstarch mixed with 2 Tablespoons warm water


In a medium saucepan cook fruit with sugar and lemon juice over a medium heat until the fruit has released its liquid.  Remove from the heat and drain the fruit pieces out of its juices.  Set aside the fruit pieces. Put the juices back into the saucepan and back onto to the stove.  Simmer the liquid until it reduces in half its volume and add the cornstarch slurry to thicken.  Remove from heat and allow to cool.  When ready to fill pies fold fruit pieces back into the thickened fruit juices.



3 cups all-purpose flour

1 tsp. salt

1/2 cup granulated sugar

1 Tablespoon vanilla extract

8 lg. egg yolks

1 Tablespoon white vinegar

1 cup unsalted butter, cut into chunks

Egg wash (one egg whisked with 1 Tablespoon water)


In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.

Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vinegar until dough start to come together.


Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.


Roll out dough and place in an 8 pie pan.  Brush with egg wash and place in refrigerator to chill.  Roll out scraps and using a cookie cutter cut into shapes.


Spoon mixture into pie crust and top the pie with dough shapes.  Brush shapes with egg wash and bake at 350 for 25-35 minutes, until the dough crust and shapes are a golden brown. Cool before serving.

Thursday, 27 June 2013 17:48

Cranberry Potato Salad

Cranberry Potato Salad


2 lbs. new red potatoes, washed

1 red onion, quartered

2 Tbsp. olive oil

1 Tbsp. course sea salt

2 tsp. fresh thyme, minced

1/2 cup dried cranberries

4 celery stalks, cut small on a diagonal

1/2 cup real mayonnaise

3 Tbsp. Dijon mustard

1 tsp. horseradish

Salt and pepper to taste



Wash, dry, and quarter small potatoes. To be sure potatoes will be cooked, you can also par cook them whole in boiling water for 4 minutes.    Brush potatoes and onion with olive oil.  Sprinkle with coarse seal salt.  Grill potatoes and onion. Quarter potatoes and chop onion into small pieces.  Toss together all other ingredients Adjust mayonnaise, mustard, and horseradish to taste.  Serve cold or warm.

Friday, 21 June 2013 08:07

Shrimp and Lobster Salad

Shrimp and Lobster Salad

Serves 6


2 Tbsp. butter

1 lb. raw shrimp

3/4 cup real mayonnaise

1/2 cup nonfat plain Greek-style yogurt

2 celery stalks, sliced on a diagonal

2 Tbsp. fresh lemon juice

1/2 lb. cooked lobster meat

Salt and pepper to taste


Remove tails from shrimp and de-vein.  Heat butter in a large sauté pan and cook shrimp in butter until opaque in color.  Set aside to cool.


In a large mixing bowl combine mayonnaise, yogurt, celery, lemon juice and lobster meat. Cut shrimp into pieces and mix into salad.  Place salad in refrigerator to chill.


Thursday, 13 June 2013 14:10

Strawberry Champagne Soup

Strawberry Champagne Soup
Serves 8


3 1/2 cups frozen strawberries

1 ½ cup Champagne

2 tsp. fresh mint, minced

1/4 tsp. salt

1/4 cup granulated sugar

3/4 cup plain yogurt

2 Tbsp. fresh lemon juice


Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)


In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher.  When ready to serve, mix in champagne and pour into shot glasses.


Garnish soup with a fresh strawberry slice and mint leaf.


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