17 Burst results for "Jamie Dot"

"jamie dot" Discussed on 790 KABC

790 KABC

05:50 min | 1 year ago

"jamie dot" Discussed on 790 KABC

"What I think of as a warm hug on a blustery day. So one of my favorite winter dishes is these tender, juicy pork chops that I, Brian, by the way in salt water with brown sugar and a little bit of vanilla, maybe some clothes or all spice. I like some cinnamon in there too Vanilla, by the way, is a beautiful compliment with pork in a brine. And I served the pork chops with this rustic caramel apple sauce and to cook the pork chops. I use a classic pan, searing technique called butter, basting, and it delivers the flavor and the texture that I crave. Now it doesn't work for a party full of people, which, by the way, we're not fact of dinner parties yet, but soon, right? But if you're having a party of people you'd want to roast a whole pork loin, right? But this finesse method If you're cooking for two or four, it delivers an unrivaled crust and a depth of flavor. That is hard to match. Now, Mind you. I am often cooking from one for one. And I essentially make love to the pork chop while butter, basting and sipping on a vodka or glass of chardonnay. I happen to believe in butter, basting and you're seeing it everywhere Right now. In fact, chefs on social media are showing themselves spooning butter or butter, basting in video and on social Media Forman in every page, and everywhere I turn. It is a returning trend, and it applies not only to pork chops, but it works very well for a filet mignon. It's very indulgent on a rib eye steak in a pan, preferably cast iron. It's beautiful for lobster, so I thought it was time for a refresher. Okay, We know that color is flavor and butter is flavor, right? And I think everything is better with the three B's. You've heard me say it before butter, bacon and beer and butter, basting. A pork chop will make you a master chef, so it is hands down the most mouthwatering way to cook. On individual or a few pieces of protein. If you want chicken breasts that are bursting with juice and golden crispy skin. Maybe you have a thick salmon filet and you want it tender medium rare it its center. Well, the art of butter, basting coaxes maximum flavor and texture out of whatever you're cooking. It is a great chefs trick. It's one of those chefs moves that I think will forever change the way you cook. You get brown butter by the way, because over the cooking process and with the heat, Of course you're Bathing in butter that is turning brown and it bathes the meat with flavor, and it carries heat into every nook and crevice off the pork chops. Specifically in this instance. So how does one butter based? You asked. Well, Once the meat has been seared, and in the case of a pork chop, I cook it. You three quarters of the way through. I add butter to the pan a big chunk of it by the way. And whatever aromatics you might like, like I'll throw in an unpeeled clove of garlic or a sturdy herb like a couple sprigs of thyme or sage or even rosemary on when the butter has melted and starts to foam I tilt the pan. So that it pulls the butter itself at one end of the pan, which will help you spoon it up and you use a long handled spoon too quickly and repeatedly spoon up the foamy butter and pour it back over the meat. And the butter will eventually finish foaming, and it gradually begins to brown. And you want to stop before the butter starts smoking right? Because if it's black, you've gone too far. We want to keep that building Woz it or that hazelnut aroma and flavor. For brown butter. Now you're going to want to start with a thick bone in pork chop in my opinion, at least an inch thick because you can still cook them completely on top of the stove, But they have some Some girth to them, right? And as for which type of pan most chefs will tell you. It's cast iron. It's the way to go. You get a great seer. You get incredible heat conduction. If you don't have a cast iron pan used the heaviest saute pan that you have. And with butter, basting this pork chop takes on the fragrance of the herbs and the nuttiness of the brown butter. And don't forget, Please. When you're cooking pork think pink. The chop does not have to be white all the way through. So once you have butter basted and you have this luscious, tender, beautiful pork chop the most beautiful you've ever made. While the pork chops are cooking, I cut up some apples and I add the slices to a large pan and I poured apple cider over them, and I add a pinch of cinnamon. And I slowly simmer them until the apples are tender and then I cheat and add a spoonful of caramel sauce. Now I make sea salt caramel, but you could use store bought caramel. And you take the pot off the stove and you use an immersion blender And you now have roasted caramel apple sauce, Right? So easy, so good. Now I say Paris Sorour. A pino know are for the perfect complement. You could make the dish even more comforting. Maybe a winter salad of watercress and dried cranberries and toasted pecans and dinner's ready. Okay? I think I have to go shopping. That's what I'm having for dinner tonight. Now sounds so good. Right? Please let me know how your butter basted pork chops. Turn out. You can always email me. Jamie J mm E at Chef, Jamie dot com. It's time for food news this week..

Vanilla Brian Jamie J Jamie dot apple Woz Paris Sorour pino
"jamie dot" Discussed on 790 KABC

790 KABC

04:18 min | 1 year ago

"jamie dot" Discussed on 790 KABC

"So you know I love fun, fast summer bites. And I love great grilled things. I grab my keys, and I ran out to buy oysters this past week. All right, let me go back a bit. In the seaside village of Marshall, California The oyster beds are prized and plentiful, but it reminded me of a great summer ritual. And so now, here I sit with you in the radio studio and wherever you are on July 4th weekend, I want to wax poetic on the beauty that is a grilled Oyster. So here are a few tips to start because there might be nothing better, then slurping an oyster out of its shell with the smoky goodness that the grill in parts And West Coast. Oysters are best when it comes to grilling Now the East Coast oysters. I love them, too, but they're smaller and they tend to have a little bit more minerality. Now West Coast oysters. They are plumper and creamier, and it makes them even more desirable for the grill. So you always want to look for the bivalves that our West Coast Originated when it comes to grilling oysters, and you want to look for deep cups so that you can preserve that prized liquor. Now you always want to bring on the heat. When you're grilling oysters. It's all about speed by the way. The last thing that you want is an overcooked oyster that's gone robbery, so high heat and inattention to detail will reap you great rewards when grilling oysters. So this is how you grill an oyster. You heat your grill until it's nice and hot and you shuck as many oysters as you feel you can keep track of because to avoid overcooking. It's really better to work in small batches when you're grilling oysters. Now, if you're new to shucking, take it slow. Protect your hand with the glove. Use an oyster shucker, of course, and you can check out chef Jamie dot com for Instructions on how to shuck an oyster. You discard the top shell the flatter shell and then you leave the oyster in its bottom bull like shell and you add a tablespoon of butter to each raw oyster. Now I like a compound butter made with garlic and herbs. But it's up to you and a chef's note. By the way, you can always gild the lily by adding grated Romano are Parmesan cheese like they do in New Orleans. That makes the ultimate oyster in my opinion. And you place the oysters on the grill, and you cook them for about 3 to 4 minutes. You close the grill by the way, and 3 to 4 minutes later, you open up the grill, and you should see some caramel ization in the butter around the edges of the oyster. Now This is the time when you could add more cheese or additional flavor. But you do want to. I believe be minimal in that you want the flavor of the oyster to come out. And if it isn't overcooked, you get this wonderful texture and flavor combination that is out of this world. Now serve your grilled oysters immediately. As soon as they're cool enough to pop in your mouth and you want to have plenty of crusty bread on hand to mop up the leftover butter. Now, here's a new additional chef's tip. You can't actually grill oysters hole and this is a great tool for those that aren't shock masters. If you love grilled oysters, and you don't want to shuck them. You lay the oysters on the grill with their bottom shell down the bowl like side down, of course, and you close the lid of the grill and you check them about every 60 seconds and As soon as you see the top shell loosen because the heat from the grill actually forces Thie Oyster open, you remove the oysters from the grill. You pry off the top shell and you eat, of course, Or if you want a shortcut, you could grill the oysters in their shells until the top shelves loosen. You could pry off the tops, then fill them with the butter and grill the oysters accordingly. So if you're not running out to your fishmonger right now to buy some oysters, I'm not sure why they sound so good, right? But I would love.

West Coast Marshall East Coast California robbery Jamie dot Romano New Orleans
"jamie dot" Discussed on 790 KABC

790 KABC

06:39 min | 1 year ago

"jamie dot" Discussed on 790 KABC

"And they last for weeks in the fridge, these homemade pickles, as do the Jardin store bought kind. But there's something fresh and fabulous about the ones you make yourself and you look like a culinary hero to me when you pull out a mason jar. And no one knows how simple it wass to make something pickled from maybe that produce drawer that's aging in your refrigerator. I happened to love Some sort of pickle on a grilled cheese sandwich to just had to throw that in. Okay, so I am totally obsessed with all things pickle, but I'm not alone. I know you're with me and I can tell you that Practically every culture around the world has its very own traditional pickle That's rooted in a need for preservation right and that we might have refrigerators. Now our love for pickling goes on. And a pickle is all about the brine. But you can mix it up and spice it up and herb it up in so many ways, And when your garden starts toe overflow this summer, or you're safely distancing at a farmers market that's brimming with color. Now is the time to put some up, or, you know, sort of can away as I call it to your heart's content. By the way, I alluded to safely distancing because I hope that this show finds you healthy well and safe. I am doing the same. And continuing to cook and cope and cook and cope. So pickling makes my heart feel better. And I found an aging collie flower in my produce. Been this past week it was starting to get, you know a little bit of the darker spotting. That you know you've kept that collie flower too long. I could have roasted it in florets at 400 or 425 degrees in the oven drizzled with olive oil. Salt pepper had roasted cauliflower is a side dish eaten. It cold thrown in some golden raisin splashed it with white balsamic vinegar. That would have been delicious, too. I chose to pickle it. And then, of course, I had a great incentive to pour cocktail and sit down with my vodka and some pickled collie flower. Happily when my new baby son was down to sleep, and it was delightful, by the way Now, maybe those zucchini that you have are getting crummy looking Pickle them. Did you buy a bag of Melissa's Persian cucumbers? The pickling kind. And maybe your salads have had enough. Make dill pickles. You will be reaping the rewards of very limited labor. Yes, you can pickle it. So here are a few tips to get your creative juices flowing. If you're ready, I always consider the crunch right. I choose vegetables or you can even pickle fruit. I actually pickled blackberries and I love it on spread. Ah, toast rather spread with ricotta cheese and pickle blackberries for breakfast, Young You want to pick a vegetable? That's preferably naturally firm. Right? So collie flower brilliant. The fresher it is the crisper the pickle will stay. Because as vegetables age, they lose water, and they become softer. But an aging zucchini makes a very good pickle. Still, and I do recommend that you always trim off the stems and the ends before you pickle anything because the stems and the ends of most vegetables have enzymes that can lead to mushy pickles. Now I do say, think smaller when you're pickling, you could pickle produce hole It would take forever to pickle, the whole collie flower. I mean, you wouldn't even think to do that. But you will get the brine to absorb into small florets of collie flower. Then you would bigger florets and then I say, look beyond the classics, right? I love a kosher dill. But there's a world of produce out there. So ah, pickled corn off the cob. Ah! Pitted Cherries, watermelon rind, brussel sprouts. There is territory waiting to be explored. By the way. All of those are an ongoing list of wonderful pickled things that I have either witnessed on a menu. I've heard about learned from or tried to make from a chef friend on DME or because my pickling escapades or ever evolving Now when you make the brine You sort of graduate to pickle status. It has to have the proper ratio of vinegar, salt, sugar and water. And there's a basic in a very standard method. You bring one cup of distilled white vinegar. With two tablespoons salt, two teaspoons sugar and two tablespoons spices together with two cups of water in a saucepan. You don't have to memorize it or John it down as your driving or stand on your head and try to remember it all. Gladly send it to you. So just wait there for a moment. You make this brilliant, simple mixture and you pour it over the vegetables that are already in the jars Right now. You would just the mix accordingly. I love rice wine vinegar, So I used it in place of white vinegar. Red wine vinegar works great, too. You can even make Rose a pickles. I mixed the two. It's really fun. The sky's the limit, and then you can add your favorite flavorings like if you love it spicy. Add some Korean chili paste Coach you, John. If you love human and Middle Eastern flavours, add cumin for smokiness and za'atar for brightness. The powder will dissipate in the hot Brian, by the way, and then you could make curried pickles in Indian style curry pickled mango slices with grilled chicken for dinner. And then, of course, there is the easy pickled red onion that I make very often and the recipe has posted it. Chef Jamie dot com It's super Simple and you know, 30 minutes later, I've even cheated at 20 it. Brian's in front of your eyes on the counter, and it's just that good. And I do have to say everything to make a pickle is probably already in your kitchen, right? We talked about vinegar and some sort of sweetener. I use sugar, but you can use a substitute and then aromatics, right? Throw in some garlic cloves or a slice of jalape O mustard seeds, peppercorns, orange peel, whatever tickles your fancy, And if you would like the basic Brian recipe that I use, I will gladly send it to you. Email me..

Pickle Brian John Jamie dot Melissa Rose
"jamie dot" Discussed on 790 KABC

790 KABC

02:19 min | 1 year ago

"jamie dot" Discussed on 790 KABC

"The essence of sweet corn at its peak corn cakes corn salsa is corn chowder and my maple chipotle grilled corn recipe all posted at chef Jamie dot com that is the bonus recipe this week my maple chipotle grilled corn and while I used to solicit you for your email address I have been inundated and overwhelmed with kind notes and recipe request so forgive me we are working on a new process to get the word out to you but until then please check out chef Jamie dot com you'll find my maple chipotle grilled corn recipe and you can actually sign up so that you get on my list so that I can start sending you deliciousness not too often I promise and I will never sell your name or your email address you have my word all right time for more food news this week courtesy of Burger King okay this is hysterical you must go online and put in let's see what what could you search I'm gonna call social distance crown Burger King because they have created at Burger King this headgear that is for social distancing in the age of covert nineteen it is a massively wide hacked that looks like a Burger King crown of course intended to keep you six feet apart from other Burger King patrons and they did it for safety and hygiene but it is so fabulous now they don't quite reach the recommended six foot circumference unless you and your mate are both wearing them but they do keep people distanced supposedly the sad part is that this is very funny and fabulous corona virus related promotion is only available currently in Germany so you won't get your hands on one without some extremely unnecessary travel but I have to tell you I'd kill for one their chest amazing and so check it out Burger King social distance crowns look it up it's a good laugh really all right that will give you more great conversation to have with a fellow foodie this will to tell them you heard Melissa Clark of course the.

Burger King Germany Melissa Clark Jamie dot
"jamie dot" Discussed on AM 1590 WCGO

AM 1590 WCGO

04:11 min | 1 year ago

"jamie dot" Discussed on AM 1590 WCGO

"More at chef Jamie Gwen and I'm always serving up seconds at chef Jamie dot com I hope that this week finds you healthy and well and that you are still cooking up a storm let's get to the culinary conversation shall we so this past week in southern California where I live was hot and when I mean hi I mean ninety plus degrees hot which is by the way my excuse to eat ice cream of course it is we haven't even kicked off the start of summer yet but it is heating up so we all scream for ice cream right I was raised by an ice cream lover I was also raised by an ice cream connoisseur my mom on makes the best ice cream ever and she concocts her custard and let it sit overnight at least or a couple of days it gets really rich glorious intense flavor from her additions and then she masterfully creates this creamy gorgeous texture which by the way I savor and so I think that my love for ice cream is genetic no doubt but people have always loved frozen sweets I've been food lovers and otherwise Alexander the great adored snow and ice flavored with honey and nectar by the seventeenth century cream ice as it was called was served at the table of Charles the first an ISIS began showing up at Paris cafes in America George Washington's records show he was an avid fan of ice cream and Thomas Jefferson a very passionate foodie recorded his favorite recipe for vanilla ice cream using what was written as good cream egg yolks and sugar yes good cream counts his hand written recipe is actually held in the library of Congress collection so that's a little culinary history for you when it comes to ice cream I love the idea of making ice cream at home and so I have a twist on the classic cone for you if you are not as skilled I should say as my ice cream mama maybe you don't have an ice cream maker maybe you don't want to drag it out of the garage I get it so here's the scoop when it comes to making quick cool treats without an ice cream machine did I peak your interest there are two basic methods when it comes to making ice cream at home without a machine well actually there are three but you'll have to wait for the third whimsical one till the end end of the show and just stay tuned because you might learn something along the way the two basic methods are one do you use your blender or food processor you combine the ingredients to make an ice cream base and you freeze the base until it's solid and then you break it up into pieces and you pure ray those pieces in the food processor until you get the consistency of soft serve ice cream it is traditional ice cream with a slightly softer consistency and at that point by the way you can either serve it or you can store it in an airtight container and it holds as ice cream it's a quicker I should say hack and I mean that in the nicest way possible now if you don't have a blender or food processor that you think will do the trick you combine the ingredients for the ice cream base the recipe that you choose to use and you pour it into a wide shallow dish like god glass casserole dish for instance and you find space in the freezer and then you periodically check on a new story each time that you check it until the consistency becomes soft serve ice cream these are the approaches of course if you do not have an ice cream maker but you can also take a totally easy approach to use the season's best to create what I call fruit based frozen yogurt it actually tastes more like gelato it's.

Jamie Gwen Jamie dot
"jamie dot" Discussed on 790 KABC

790 KABC

04:42 min | 1 year ago

"jamie dot" Discussed on 790 KABC

"Jamie Gwen and I'm always serving up seconds at chef Jamie dot com I hope that this week finds you healthy and well and that you are still cooking up a storm let's get to the culinary conversation shall we so this past week in southern California where I live was hot and when I mean hi I mean ninety plus degrees hot which is by the way my excuse to eat ice cream of course it is we haven't even kicked off the start of summer yet but it is heating up so we all scream for ice cream right I was raised by an ice cream lover I was also raised by an ice cream connoisseur my mom makes the best ice cream ever and she concocts her custard and it let it sit overnight at least or a couple of days it gets really rich glorious intense flavor from her additions and then she masterfully creates this creamy gorgeous texture which by the way I savor and so I think that my love for ice cream is genetic no doubt but people have always loved frozen sweets I've been food lovers and otherwise Alexander the great adored snow and ice flavored with honey and nectar by the seventeenth century cream ice as it was called was served at the table of Charles the first an ISIS began showing up at Paris cafes in America George Washington's records show he was an avid fan of ice cream and Thomas Jefferson of very passionate foodie recorded his favorite recipe for vanilla ice cream using what was written as good cream egg yolks and sugar yes good cream counts his hand written recipe is actually held in the library of Congress collection so that's a little culinary history for you when it comes to ice cream today Americans eat over thirty pounds of frozen dairy treats every year yes that's you and me and our natural national obsession was officially recognized in nineteen eighty four when president Reagan designated national ice cream month now I do not get political I talk food and my passion for it and it is been my privilege and blessing going on almost eighteen years on the radio here so let me get back to ice cream for a minute I love the idea of making ice cream at home and so I have a twist on the classic cone for you if you are not as skilled I should say as my icecream mama maybe you don't have an ice cream maker maybe you don't want to drag it out of the garage I get it so here the scoop when it comes to making quick cool treats without an ice cream machine did I peak your interest there are two basic methods when it comes to making ice cream at home without a machine well actually there are three but you'll have to wait for the third whimsical one till the end of the show and just stay tuned because you might learn something along the way the two basic methods are one to use your blender or food processor you combine the ingredients to make an ice cream base and you freeze the base until it solid and then you break it up into pieces and you pure ray those pieces in the food processor until you get the consistency of soft serve ice cream it is traditional ice cream with a slightly softer consistency and at that point by the way you can either serve it or you can store it in an airtight container and it holds as ice cream it's a quick I should say hack and I mean that in the nicest way possible now if you don't have a blender or food processor that you think will do the trick you combine the ingredients for the ice cream base the recipe that you choose to use and you pour it into a wide shallow dish like god glass casserole dish for instance and you find space in the freezer and then you periodically check on a new story each time that you check it until the consistency becomes soft serve ice cream these are the approaches of course if you do not have an ice cream maker but you can also take a totally easy approach to use the season's best to create what I call fruit based frozen yogurt it actually tastes more like gelato it's.

Jamie Gwen Jamie dot
"jamie dot" Discussed on The Michael Cheney Show

The Michael Cheney Show

01:33 min | 1 year ago

"jamie dot" Discussed on The Michael Cheney Show

"Up. Look up that this billions and billions and billions of stars of that each one song like our sun, and each one of those many billions and billions of planets and everything. Now this doesn't matter. This is insignificant. Right, I. Don't mean that in a nihilistic of Omega, this doesn't matter towing insignificant. Your problems will go away. Okay, thing lasts forever. We only got one shot at this Just enjoy it. Take a deep breath. Look Stars get outside. Have a laugh live life five years from now. You look back on this thing. Wasting life, worrying and stressing everything else try get at least some of these strategies that I've shed we today into your daily routine. Find ones that work for you and I said. Please smash that share born. Now and help get the word out about this for the people as well Don. Is it today's episode? Please give me your feedback. Post your comments or replies to any email I sent. If you're not already on my mailing list to get daily episodes, you can do so over at Michael Chaney. Dot Com that Sales Peterson obamacare. You've been listening to the Michael. Chaney show create your own wealth and protected against taxation, turmoil and tyranny over it Michael Jamie Dot Com..

Michael Chaney Michael Jamie Dot Don Michael
"jamie dot" Discussed on AM 1590 WCGO

AM 1590 WCGO

01:52 min | 2 years ago

"jamie dot" Discussed on AM 1590 WCGO

"Endless and if you are looking for exilim to inspiration check out chef Jamie dot com the bonus recipe of the week though highlights the beauty of the egg it is my favorite rustic French dessert made of fresh fruit and a beautiful sort of voluptuous batter that beaks into this golden puffy lovely Katie tart it's called the cliff T. and if you can find fresh cherries on but pairs work well as do berries the KLA foodie is based on eggs and egg yolks the fresher the better of course and it makes a really impressive desert but it is super simple to prepare so my cherry cliff foodie is the bonus recipe this week just email me Jamie at chef Jamie dot com J. A. M. I. E. in both places and I will gladly send it to you and that is your tutorial for the week you are now definitely armed with knowledge on the ever wonderful AG all right stay tuned because we are digging deep into the beauty that is the day of first city of the south oh how I love fried chicken and fried green tomatoes and corn bread and more well this next chef and gentlemen is bringing to life the regional distinctions and the influences that make up the changing face of southern cuisine chef Robert Newton is here and we are dishing right after the break chef Jamie Gwen in your radio don't go away.

Jamie Robert Newton Jamie Gwen Jamie dot Katie J. A. M.
"jamie dot" Discussed on AM 1590 WCGO

AM 1590 WCGO

01:47 min | 2 years ago

"jamie dot" Discussed on AM 1590 WCGO

"Turn out the perfect medium rare roast every time and has for cooking there are lots of methods low and slow high heat I prefer a burst of heat at the start of roasting and then I turn the oven down after thirty minutes I drop the temperature and I roasted slowly the rest of the way that is my method of choice but do remember as well that the meat after roasting it stands right when you take it out of the oven and it continues to cook that's called carry over cooking but you knew that and when you take the meat out of the oven it should be lower five to ten degrees then your optimal temperature because it retains the heat to sit on your hands or peace or pour another drink because the meat should rest for at least thirty minutes after roasting the temperature will come up the juices will re circulate it will be truly delectable and you will be a culinary hero because nothing says holiday feasting like a prime rib so I would love to share my signature prime rib recipe with you it is not posted on the website it is what I make it home and it is the first time I'm sharing it and it's the bonus recipe this week and I am so thrilled that you will make a truly unbelievable prime rib roast at home with this recipe it is my bonus recipe of the week and all you need to do is email me Jamie J. a am I E. at chef Jamie dot com Jamie at chef Jamie dot com I'll send it to you you will be a prime rib hero consider it a holiday gift and please do let me know how your roasts turns out let's dish sending email.

Jamie J. Jamie dot
"jamie dot" Discussed on 790 KABC

790 KABC

02:20 min | 2 years ago

"jamie dot" Discussed on 790 KABC

"Crack them and make your batter and know that when you deliver a Dutch baby to the table you are going to be a culinary hero my mom was and still is because of her Dutch baby and for so many other reasons and who doesn't want to be a gastronomic god or goddess now really I will gladly share my best Dutch baby recipe with you it's a blender Dutch baby as I call it it's the bonus recipe this week so please email me you can email me if you just want to dish to I'll share thanksgiving recipes galore and holidays sweet inspiration at just send me a note Jamie J. a am I E. at chef Jamie dot com and we can dish about it the Dutch baby recipe is yours okay it's time for food news this week this is what I call very necessary dinner party conversation and why this delights me so I'm not so sure but it maybe it's because my dearest girlfriends kids are obsessed with the elf on the shelf and I do think it's a whimsical so if the elf on the shelf is a big part of your family holiday experience your going to want to hear this elf on the shelf sugar cookie serial is coming soon yes the serial feature sugar cookie flavored reading green star pieces mini marshmallows and my favorite part edible glitter it comes in a standard size cereal box and it will be available starting this week nation wide now in case you're unfamiliar with elf on the shelf it's a children's book that comes with that I toys scout elf that spies on the kids to see if they should go on the naughty or the nice list for Santa and parents tell the kids at the office alive and it moves around all the kids are sleeping my girlfriend's always hiding it from the kids in a new spot every day and if the kids touch it it loses its magic and disappears well according to CNN more than eleven million copies of elf on the shelf has been sold since it launched in two thousand five unbelievable right and it's so popular that it will have its own enormous balloon float once again in the Macy's thanksgiving day parade in New York but really if you have your own serial then you've made it big.

Santa CNN Macy New York Jamie J. Jamie dot
"jamie dot" Discussed on 790 KABC

790 KABC

06:17 min | 2 years ago

"jamie dot" Discussed on 790 KABC

"Fall is coming I think what better way to welcome cooler weather then with a a heavenly creamy bowl of pasta I'm ready so carbonara is the Roman pasta dish originally based on eggs picketing over my. no and go on Charlie I am a lover of one child late the Italian cured meat that is prepared from the pork jowl or the cheeks and I use one Charlie for lots of things I substituted for bacon in lots of places you can cook it down and it's really full of fatty goodness someone it renders off all its fat you get this crispy delicious Krispy are often than bacon because of its usual cut but this delicious depth of flavor that can't be beat no carbonara was said to have been created in the middle of the twentieth century and recipes very but if you ask any great Italian you need cheese Packer Reno or parmesan or a combination of the two you need to add yokes sometimes whole legs are used and you need some sort of cured fatty pork and then black pepper always essential to the dash very simply the pork is cooked until its crest and then hop pasta is added to the pan to finish cooking and this mixture of eggs and cheese and often but all of oil is combined with the hot pasta away from the heat or off the heat so that you avoid making scrambled eggs and noodles but what happens is this what is traditionally fix spaghetti usually used for carbonara gets tossed or rather I like to say cloaked in the illustrious socks. and it just can't be beat right it happens to be one of Bobby Flay's favorites I saw recently posted on his Instagram and on to post mind we're gonna have a beat Bobby Flay off again I hope you watched that episode because I'm very proud of it like many recipes though the origins of spaghetti carbonara are unclear but it is said that the name is derived from carbon not rolls the Italian word for charcoal burner some believe actually that the dish was made as a hearty meal for the Italian charcoal workers and that it gave rise to the term coal miners spaghetti which is still used to refer to spaghetti carbonara in parts of the U. S. the Italians call it spaghetti alla carbonara and they will tell you that only dried pasta should be used not fresh because it has a star cheering nature and it holds the sauce better and for this particular dish I agree now I use blue teeny I'm a book a teeny lover I used to continue with bowling mazes well and if you saw that post on Instagram I will gladly share that recipe but the bowling nays that I shared was made with book a teeny it's a tubular pasta that's thicker than spaghetti so it has more surface area for the sauce to cling and it has this. give me pain whole running all the way through it and there's something about the to some this the bite of it that I just can't get enough of now I'd like to go out on a limb and venture to say that the majority of chefs I know and talk to and I am proud to call my comrades would agree that true carbonara has one Charlie and not baking or pen Chadda but I believe in some institutions and using what you have and waste not want not and family dinner at the table and so you should never run out for good one shot late if you have bacon or pen chatta both alternatives are great substitutes and some say that cream heavy whipping cream has a place in carbonara but for that I disagree I mean I'm all for the indulgence everything in moderation but yes bring the indulgence if the dish is made properly I don't think carbonara needs cream now I am a non conformist if you've listened to this show over the past let's see almost seventeen years I have been so proud of blessed to be on the radio you know I like to mix things up and I also have a very sweet tooth and so I add caramelized onions to my carbon are every once in awhile but I always add a hint of lemon zest to brighten the dish at the very end and some Italians listening might be shattering I'm sorry I also finished with a sprinkling of parsley so there okay. no matter how you make it if it's delicious then you have created a perfect bowl of carbonara it's textured it's fatty it's cheesy it's peppery and the key to good spaghetti alla carbonara like any good masterful method is the quality of the ingredients and like most things that are simply made with a few ingredients when you grasp the technique and you buy the best quality that you can you will master the art of this scrumptious Italian tradition now as for a wine pairing that pleases the palette I actually recommend a German Riesling not too sweet or a berry rich so raw and you might ask why a Riesling well with the lemon zest in my carbonara the sweetness of the wind brings out the saltiness of the bacon and cuts through the redness richness of the cream rather up but he doesn't react with the acid if you're leaving the lemon zest out and you prefer white over red you can go for a food friendly Pinot grigio from Italy for sure so you want the recipe right. I want to share it it's my bonus recipe this week and so every week I'm gaining new friends and your gaining a recipe collection I think it's a win win you email me please Jamie at chef Jamie dot com and that's how it works I send you the recipe with a nice lovely personal note and then we can banter back and forth you can tell me how your carbonara is I can come over for dinner it all really works very very well it is the bonus recipe of the week simply the best spaghetti carbonara please send a note Jamie J..

Jamie Jamie J Jamie dot seventeen years
"jamie dot" Discussed on 790 KABC

790 KABC

02:26 min | 2 years ago

"jamie dot" Discussed on 790 KABC

"A am I E. at chef Jamie dot com or go through Instagram you'll find me at chef Jamie Gwen now southern California food lovers you can get everything you need for simply the best spaghetti carbonara AT smart and final of course smart and final in smart final extra stores are better than ever and if you're not shopping at smart final within your missing out there are almost one hundred smart final stores in LA in Orange County and I am grateful that they make this show possible so for all your restaurant quality meats and beautiful cheeses for baking needs for back to school lunches for family dinners for football parties and more you really can find everything you need at smart and final and there's this huge benefit smart final has no membership fee but you will save up to twenty five percent versus going to a supermarket and it's smart and final you really do get it all so if you're looking for a better supermarket I see skip the supermarket and go to a smart final store for real savings of up to twenty five percent every day you can find a store near you and smart and final now delivers so check it out at smart final dot com okay it is time for food news this week so Amazon is building a liquor store. I think that's sort of cool all don't you online giant Amazon's footprint in the wine and spirits market is set to grow there is a brick and mortar liquor store planned for lucky you San Francisco and it will boost their prime now delivery service so the store will serve as a delivery hub for prime now deliveries in the area because you can order alcohol to your home via prime now depending upon where you live but he will also act as a traditional liquor stores will be open to the public from eight AM to four PM like the other Amazon walk in stores there are no people there I mean there are people shopping there but there's no register otherwise you know you scan your app and then everything goes on your account and you don't have to talk to anybody. perfect right now not all the time but that's another conversation the store will be open to.

Amazon Jamie dot Jamie Gwen Orange County LA California football San Francisco twenty five percent
"jamie dot" Discussed on AM 1590 WCGO

AM 1590 WCGO

02:36 min | 3 years ago

"jamie dot" Discussed on AM 1590 WCGO

"By exit realty. A smart move. We're hiring and training agents. Visit us at exit realty. Upper midwest dot com. Welcome to food f j gouden celebrate food in life by learning about the culinary scene around the world speaking with chefs food makers, farmers authors, and taste makers who are passionate about everything delicious. Very good weekend. Food lovers. Chef Jamie Gwen in your radio, set, your culinary sites. Higher because I'm sharing delicious inspiration this hour, this is your culinary and lifestyle show. And there's deliciousness every weekend. We celebrate the lifestyle and food wine health tech travel and more. It's my goal to feed your soul. So Mark your calendar and be sure to tune in. And if you happen to have missed a show, don't worry. My podcasts are posted on I tunes under food and wine with chef Jamie Gwen and you'll find an arsenal of recipes to fill every day with fabulous flavor at chef Jamie dot com, and keeping you updated on the food scene on this show. We take deep explorations of a broad range of topics. So please, stay tuned because you just might learn something, and I'll give you. You a reason to overeat you can find my daily dish, by the way on Facebook, Twitter and Instagram at chef Jamie Gwen, but first before we get to a couple of lustiest guests this hour. I thought I would whacks poetic on the wonders of one dry. I kick off this show with a tutorial of sorts of method or insights make you the best. Chef you know, and most of us are already using the easily dissolving instant flower for lump fee, free, gravies and sauces, right? But if you've ever wondered about one dry here is the lesson. It is so much more than just for gravy. It's a wheat flour that has been pre cooked and then dried much like instant rice. So it dissolves without seizing up when you stir it into a hot liquid. It has a lower protein content, which also makes it. Brilliant for so many applications, and you just need to know how to use it. I made biscuits on TV recently..

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"jamie dot" Discussed on 790 KABC

790 KABC

03:03 min | 3 years ago

"jamie dot" Discussed on 790 KABC

"You love spring pesto. And you wanna celebrate with pesto deviled eggs or crumbled, bacon, and cheddar is a crazy. Great combo. How about adding smoked salmon for salty, goodness or garnishing the top with a little bit of smoke, salmon, a fresh sprig of dill or what about adding lump crab for a crab deviled egg that will certainly delight that sounds really good right about now, right, yum. A few chefs notes for you on deviled eggs. I do like to boil more eggs than I need. So that I can add extra jokes and over stuff each of the Cavs. You really can never have too much Ed yoke chives or. Parsley. That crunchy sea salt, the mauldin or flake sea salt, always a nice garnish or a sprinkling of good smoked paprika finishes off a deviled egg in high style. So elevate from the traditional paprika and use the Spanish style Pieman tone. You can use mild or also called sweet or the hot version, and you've heard me hopefully, you thought it was whacks poetic about P tone or smoked paprika on this show. I love it. I use it in everything, and it is a standard in my spice cabinet. And then another chefs tip I stuff a pastry bag with the yolk filling pipe it into the eggs, you could spoon it him. But I think it looks just so pretty that way. It doesn't even need a pastry. Tip albeit if you want something a little more elegant you can add one but use a pastry bag without a tip. And I just get a really nice sort. Of blossom of Eggy oke mayonnaise mixture in my whites. You can actually get the same effect by spooning the filling into a ziplock bag, and then snipping off a corner of the baggy and piping the filling in at the last moment there are couple of ways by the way to put out deviled eggs that really impress on a buffet. You can make the deviled eggs in advance completely actually. But if you refrigerate them, I encourage you to please take them out of their frigerator at least twenty minutes before serving because they don't have much flavor if they're so cold or I like to set out my whites on a. Prepared platter or platter? That's been garnished already all set them out a little bit in advance of everyone coming over. And then I keep my filling in that bag. I mentioned I pulled that out of the fridge about twenty minutes to a half an hour before. And then I pipe just before serving. And so you get that room temperature goodness, but the make head benefit, and there you have it feed me a plate of deviled eggs. And I am so happy. I will gladly share my recipes and tips, just Email me, Jaime. J M I E at chef Jamie dot com.

mauldin Cavs Jamie dot Jaime twenty minutes
"jamie dot" Discussed on 790 KABC

790 KABC

02:04 min | 3 years ago

"jamie dot" Discussed on 790 KABC

"Now these preserved lemons they do last in the back of the fridge for up to a year once they've had their preserving or aging period. And I know that you can make good use of them. You never know. They might become your newest favorite condiment. Right. If you would like a recipe for making preserved lemons at home my recipe, I will gladly send it and share it. Please Email me Jaime at chef, Jamie dot com. It's J A M I E at chef, Jamie dot com, and very happy pucker preserving to you. Now, let's move onto news, shall we are all expensive wine glasses worth the price. You ask. Well, let me tell you. I found one that is and I don't even think it's that pricey and I bought them, by the way. Just so, you know, this is not a sponsored segment, but rather a suggestion for sipping and savoring in very true, incredible style. So a little bit of back story on a recent trip to New York, my mom, and I had the luxurious experience of dining for lunch at the grill, which is the economists New York restaurant that was recently taken over by new group of restaurateurs, and I will tell you an extraordinary experience. It's in the Seagram building in midtown Manhattan and surrounded by bigwigs in decadent decor. We sip Chardonnay from a wine glass that totally floored me, and I thought you really needed to know about it. So the name on the glass itself, the company producing this glasses called Zolt O Z A, L O and salto glasses are hand blown in Austria. They are feather light in weight, the stem is so thin. And so graceful that you can't help but want to hold onto your glass and the rim is so thin that sipping wine from the. Crystal is heavenly now, Zonta wine glasses.

Jamie dot New York Seagram Zonta Jaime Manhattan Austria
"jamie dot" Discussed on AM 1590 WCGO

AM 1590 WCGO

02:08 min | 3 years ago

"jamie dot" Discussed on AM 1590 WCGO

"In fact, an I swap out regular lemons for preserved one's for as mentioned, a roast chicken and fish for an easy weeknight meal, you can toss pasta with good olive oil, and garlic and some chopped preserved lemon peel, and it is simply elegant you could always impress your friends at brunch by chopping up preserved lemon peel to garnish a yogurt Parfait. You add them to your potato salad. Aah. Preserved lemons tear guacamole so good. You're green salad farro salad with preserved lemons, and raisins and olives and tomatoes. And then oh, how about a preserved lending peel twist for your MARTINI? Oh, yes. Now these preserved lemons last in the back of the fridge for up to a year once they've had their preserving or aging period. And I know that you can make good use of them. You never know. They might become your newest favorite condiment. Right. If you would like a recipe for making preserved lemons at home my recipe, I will gladly send it and share it. Please Email me, Jaime. Chef Jamie dot com. It's J A M I E at chef, Jamie dot com, and very happy pucker preserving to you. Now, let's move onto food news, shall we are all expensive wine glasses worth the price. You ask. Well, let me tell you. I found one that is and I don't even think it's that pricey and I bought them, by the way. Just so, you know, this is not a sponsored segment, but rather a suggestion for sipping and savoring in very true increase. Style. So a little bit of backstory on a recent trip to New York, my mom, and I had the luxurious experience of dining for lunch at the grill, which is the economists New York restaurant that was recently taken over by new group of restaurateurs, and I will tell you an extraordinary experience..

Jamie dot New York Jaime
"jamie dot" Discussed on 790 KABC

790 KABC

02:07 min | 3 years ago

"jamie dot" Discussed on 790 KABC

"You food lovers. Chef Jamie Gwen in your radio and a very happy new year to you as I embark on my sixteenth year on radio. And I thank you for your very loyal and long listenership, I hope that you will tune in every Sunday as we continue our celebration of food and the role that it plays in our lives. You can explore everything about gastronomy, the culture the science the history. The back stories the deeper meetings that come together every time people sit down to enjoy a meal this show is a place for people who love to cook. And love to eat. And it's my goal to make your dishes. Come alive with flavor while I am a professional chef by trade and have spent almost twenty years on television and sixteen as I mentioned on the radio. I talk about everything that feeds your soul, and I'm all about living the best life. So we'll dish on food and health. Wellness wine, cocktails trends, tech and fitness on this show to fuel your hunger and satiate your appetite. So please do stay tuned and do tune in every Sunday because there is delicious conversation all throughout this hour. If you missed a show, you can always find podcasts on I tunes under food and wine with chef Jamie Gwen, and my website at chef Jamie dot com will hopefully make you a better cook in your own kitchen. And I do hope that you'll become a friend and a fan on social on Facebook, Twitter and Instagram you'll find me at chef Jamie Gwen and with that said. Said this Sunday as we kick off a new year. Let's dig in. I'd like to start off the show with a tutorial of sorts. Sometimes it's a food lecture of sometimes it's a new discovery today. We are beholding the Meatball. Yes. It is a thing of beauty when done right. And I love the winter season for hardy comfort fair..

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