MR. FOOD® SHOW: FLAG DAY SHORTCAKE MONDAY 06-14-10
Wave your flags as we pledge our allegiance to a dessert destined to be a star attraction at our
Every year, here in the U.S., on June 14th we celebrate an all-out red, white and blue tradition, our
flag, our Old Glory’s birthday! It’s a holiday certainly worthy of a star-spangled dessert! And we’ve got
one that'll do double-duty, because it’ll fit our festivities for another annual tradition: celebrating the
star of Father’s Day…Dad! Watch: Using any brands, we take a star-shaped cookie cutter or a knife,
and cut out 8 large and 8 small stars from a thawed puff pastry sheet. Bake them until they’re golden
on a baking sheet in a 400°F. oven; it takes about 10 minutes. And when they’ve cooled off, we place
the large puff pastry star on a dessert plate and top it with a dollop of thawed, frozen whipped
topping, a few sliced fresh strawberries, a sprinkling of blueberries, and top it with one of the small
pastry stars. And finish it all off with a dusting of confectioners’ sugar and some more berries around
the plate…done! When we put out this flaky, creamy, melt-in-their-mouth version of shortcake (no
matter the celebration), it’s a wow factor! We look like pastry chefs, but it was so easy! For the
recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Flag Day Shortcake,”
to me, Mr. Food, here at the station, for a star-spangled way to inspire sweet salutes to the red, white
and blue, with a shortcake that’s short on work but long on "OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: WHAT’S HOT FOR THE GRILL? TUESDAY 06-15-10
BASKETS ARE BIG 1:30
What are the hottest grill gadgets to help us with our outdoor cooking? Everyone will want to check
out my latest picks!
Who of us hasn’t looked forward to a nice juicy burger coming off the grill or some flavorful fish or
tempting fire-roasted veggies, only to wind up unable to “fish out” the pieces that fell into the fire?
We’ve all been there. Certain foods are hard to flip or too tender to place directly on our grill grates
and we wind up being disappointed. That’s why I’m naming grill baskets as one of my hot gadgets for
the season! For example, these are designed especially for fish. This one is the perfect shape for
whole fish. And this one here, super for fillets! You see, they allow us to place the fish safely on the
grill surface without burning our hands. Once on the grill, no more sticking or having the fish fall apart
while trying to turn it over, so this way the fish can cook to perfection! And all of these baskets work
on that very same exact principle. Many of them are even nonstick! Here’s one that will make one-
step easy out of flipping our burgers; this one will hold four at a time. Others are the perfect shape for
cooking sausage on the grill. This one is multi-purpose and flexible – and works well for grilling both
small and large items. And all these baskets come in a variety of brands and price ranges. Plus,
they're perfect for sparking an idea for Dad for Father’s Day (hint, hint), so check them out for helping
us cook up lots of "OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: WHAT’S AT “STAKE” AT THE MEAT COUNTER WEDNESDAY 06-16-10
SELECTING STEAK CUTS 1:34
Need some help selecting the right cut of beef for grilling a steak? We’ll make you a smarter shopper
Father’s Day is coming, and steaks on the grill are a big popular, so we’re at the meat counter to
bone up on the cuts. That way, we’ll be smart shoppers able to select the juiciest, most flavorful cut of
steak that suits our gang’s tastes. Some are more tender, others more flavorful. Let’s look at a few of
the most popular ones. Here’s the king of steaks, tenderloin, or filet mignon. It’s a boneless cut with a
buttery texture that literally melts in your mouth. It’s at its juiciest served rare to medium, but
surprisingly, isn’t as flavorful as our next pick, the crowd-pleasing T-bone or porterhouse steak. It’s
got a bone shaped like a “T,” with the smaller side being a lower-in-fat tenderloin and the larger side a
strip steak with a bit more fat that adds flavor. Another popular for those who like their steak a bit
more well-done is the rib-eye. See, it gets its tender, juicy, rich flavor from the marbling and fat. A
steakhouse favorite that’s easier on our budget, but still high quality, is the strip steak. It cooks up
with a nice crust and has a robust taste. A little less expensive are top sirloin and sirloin filets; they're
tender and juicy but can tend to overcook quickly, so keep an eye on them. And remember, we can
always ask the butcher if we have questions. And now that we’re a little savvier, we can choose the
cut that fits our needs to grill out steaks that always taste "OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: THE TASTY BENEFITS OF SOY THURSDAY 06-17-10
EDAMAME GARDEN SALAD 1:35
Just what makes the soybean, edamame, so popular in so many of our recipes? We’ll tell you!
Study after study shows us that protein-rich soy may add a healthy benefit to our diets. That’s why
edamame is growing in popularity, and if by some chance you aren’t familiar with edamame, that’s
E-D-A-M-A-M-E. They’re simply a type of soybean. The word edamame translated from Japanese
means “beans on branches.” They have a sweet, nutty taste, and we’ll find them available in our
market produce section and also in the freezer case in pods or already shelled, which is even easier,
since only the beans are edible! Now, boiled, steamed or microwaved, edamame beans are not only
good to pop in our mouths and snack on just as they are, but also, when you’re stir-frying, don’t forget
to sprinkle in some edamame beans, because they add a spark of flavor and a tasty texture. Here’s
one of my favorites…hummus! Instead of starting with chick peas, I used edamame. It gives it a
nuttier taste! With summer here, how about throwing together an easy-as-can-be edamame salad
from a light, refreshing combo of colorful ingredients that are good for us. It’s absolutely super to team
with all our off-the-grill favorites! Look, I’ve posted all these ideas online for you, along with my
“Edamame Garden Salad” recipe. So go ahead, try them out, because with soy being touted as a
healthy option, edamame might just be the way to a tasty, healthier "OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: RECIPE CONTESTS FRIDAY 06-18-10
POTATO PLANK BRUSCHETTA 1:50
Think you’ve got a contest-winning recipe up your sleeve? We’re sharing some inside tips to give you
a leading edge!
Everyone could use a few extra bucks these days. That’s why recipe contests are so popular. And if
you’ve got a special dish that your gang is always raving about, maybe you should consider entering
one! Do you like to bake? Then check out the annual Pillsbury Bake-Off! If you’re a beef-lover, there’s
the National Beef Cook-Off, where contestants go head-to-head in front of the judges. Just recently, I
was honored to be one of the judges of the Idaho Potato “Watching Waistlines and Wallets” recipe
contest. I had a ball! We sorted through stacks and stacks of entries. What a job that was! Here’s a
little tip: When you enter a contest, make sure you read the rules and follow them closely. Can you
believe there were a couple of recipes that didn’t even contain an Idaho potato? You gotta laugh!
Overall, the entries were amazing! The best of the recipes were sent to the kitchen where they were
tested for taste, accuracy and, of course, ease. And, to be a winner, they had to be easy on both our
waistlines and our wallets. Seemed pretty easy! Well, after lots of tasting, a winner was selected. The
grand prize title and a check for $5,000 goes to Kelly Mapes from Fort Collins, Colorado, for her
mouthwatering Potato Plank Bruschetta! They’re simply thick-cut Idaho potatoes that are topped off
with a pesto and bean mash, and finished with a Mediterranean flair. These are real champions. If
you’d like all the winning recipes, they’re online now, for a few rave-getting dishes that might inspire
you to enter a recipe contest. I mean, $5,000 isn’t small potatoes! It buys a load of…
"OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: A FESTIVAL OF BURGERS MONDAY 06-21-10
ONION CHILI BURGERS 1:34
Make your backyard burger worthy of the Hamburger Capital of the World. We’ll show you how.
Sinking your teeth into a thick, juicy, hot-off-the-grill burger is one of life’s tasty pleasures. And with
the all-American burger being so popular, it’s celebrated at festivals around the country, including the
biggest one of them all next month in Akron, Ohio! The National Hamburger Festival welcomes
thousands of visitors from all over. It’s where they get to chow down on more than 40 different styles
of burgers being flipped to satisfy every possible taste bud! And for those with the stomach for it,
there are contests and competitions, like bobbing for burgers. Wow! And the usual burger-eating
matches which leave most of us amazed! It’s a day of fun and sun and good eating in the great
outdoors, which is true grilling style, just like here, where we can grill up a festival-worthy burger of
our own. These are simply patties we mixed together from ground beef, dry onion soup mix, water,
chili sauce and chopped green pepper. In just 8 to12 minutes, on a medium-high grill, when no pink
remains and the juices run clear, they're done! Pile them onto buns maybe with a few grilled onions
and some more chili sauce for even more of the zesty flavors that are going to win us backyard raves!
Yes, the recipe’s online now, or send a self-addressed stamped envelope, marked “Onion Chili
Burgers,” to me, Mr. Food, back at the station, for our very own celebration of the burger, with one of
the countless ways we can flavor it up. And, you know, each and every one is…
"OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: CHICKEN GYROS TUESDAY 06-22-10
This mouthwatering overstuffed sandwich will take your taste buds on a flavorful adventure. Join me
and see how!
If you’ve ever sunk your teeth into an overstuffed gyro at a Greek festival or a restaurant, then you
know how good they can be. Traditionally, they’re made with lamb, but today we’re bending all the
rules, and I think you’ll like the outcome! Watch: We start by making an easy, traditional Greek tzatziki
sauce that’s simply a yogurt/sour cream sauce made with cukes and dill and a few basics that we
whirl together with a food processor or immersion blender, until it’s still a bit chunky. Now, we’ll let
that sit in the fridge for while. Meanwhile, in a skillet, we sauté some boneless, skinless chicken
breasts that we seasoned with oregano, salt and pepper, and, when they’re golden, we add a splash
of lemon juice. Now, we cut the chicken breasts into thin strips, just like they do to lamb. Look how
juicy! Okay, now we start building our gyro in our pita by piling on some shredded lettuce, chopped
tomatoes, and, last but not least, our sliced chicken. Is that easy enough? Now we dollop it with our
homemade cucumber sauce. Mmm! I can’t wait to dig in right now, but before I do, I want to make
sure to remind you to check out the recipe for my “Chicken Gyros” and, yes, the sauce, too! They’re
both online now for taking your taste buds to the Mediterranean without leaving home, with a winner
that’ll fill you up, yet still be light and fresh and flavorful. Put those together and…
"OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: FRESH PESTO SAUCE WEDNESDAY 06-23-10
Come this time of year, fresh herbs are sprouting in our outdoor gardens and, as money-savers,
they’re in more than ever! Yup!
Whether we grow fresh herbs in pots on our windowsills, or maybe right in our gardens out back, or if
we think we don’t have a green thumb? Sure, we can pick up our favorites at the market. Yes, any
way at all, fresh herbs literally shout summer. Here’s how: In a food processor, we combine some
fresh basil leaves, olive oil, grated Parmesan cheese, garlic cloves, pine nuts (or we can use
walnuts), and a bit of salt. Give that a whirl until it’s nice and smooth. Mmm, that really smells good!
Okay, now we have our very own fresh pesto sauce that beats anything we can buy in a jar, and just
look at all the super tasty ideas for what we can do with it. Over here? Cooked pasta with basil pesto
sauce is a welcome change of pace from tomato sauce. Spooned over grilled chicken or fish, it turns
a ho-hum meal into something really special! And a big favorite of mine that I bet you’ll love for any of
your upcoming summer parties is to serve up our pesto with some skewered cooked ravioli. Talk
about an easy crowd-pleasing appetizer! This does it! So what are you waiting for? Pick up some
basil and give it a whirl! The recipe for my “Fresh Pesto Sauce” is online now, along with some other
of my favorite fresh herb recipes! Go ahead and see how many ways you can think of to add some
summery freshness to your "OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: SWEET ’N’ SOUR COLESLAW THURSDAY 06-24-10
Patio party staple: coleslaw! Some like it sweet, some like it sour. How to easily please everyone?
We’ll show you!
The bigger the gang, the harder it is to please everyone. And during the warm days ahead, whether
we’re carting our food out back or trying to fit it all in a cooler, we sure don’t want to have to make two
versions of anything, especially a favorite like coleslaw. I mean, some like it sweet, some like it tart.
How can we satisfy everyone at once? Watch: Using any brands, in a saucepan, we melt a half-stick
of butter over a medium-low heat, add 1/2 cup each of apple cider vinegar and sugar, 2 tablespoons
flour, 1 teaspoon each of dry mustard and salt, and 1/2 teaspoon each of pepper and garlic powder.
Slowly whisk in 1 beaten egg, cooking and whisking the mixture for a minute or two, until it thickens.
Remove it from the heat to cool a bit then toss it well with 2 packages of a prepared coleslaw mix,
and we can enjoy it right away. Or, better yet, let it chill in the fridge a bit. Wow! Talk about a match
made in taste heaven! And if we’d like to raise the bar, and up the excitement? Experiment with any
of the flavored vinegars for a little change of pace but, any way at all, this coleslaw always stands out
from the crowd, no matter what we serve it with, from our picnic picks to our grill favorites! For the
recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Sweet 'n' Sour
Coleslaw,” to me, Mr. Food, right here at the station, because no matter which way they like it, sweet
or tart, we’ve got them covered, so you can’t lose. And that means they’ll reward us with…
"OOH IT'S SO GOOD!! "
MR. FOOD® SHOW: BANANA BUNGALOW FRIDAY 06-25-10
Need something different for dessert for any of your upcoming summer gatherings? We’ve got the
I’m bringing back one of my old favorite cake recipes just in time for all your upcoming summer
gatherings, because it’ll add a little novelty to dessert, bringing you raves for your homemade
goodies, without a lot of work. Just watch how easily you can be a hero: Using any brands, we
prepare a chocolate cake mix according to the directions on the package; pour it into a rimmed
baking sheet. After baking it off, we let it cool and turn it out onto a cutting board. We trim the edges
(saving the trimmings for later) and now we cut it into 3 pieces like this. Spreading some whipped
topping on the middle section, place 2 whole peeled bananas over it, and pile on more whipped
topping, and another banana. We’ll arrange the other 2 pieces of cake over the whipped cream to
create a triangle-like roof. After we frost it with some more whipped topping, we’ve got what looks like
a little bungalow! And, using those saved cake trimmings, we finish it off by grating them over the top.
Let it firm up in the fridge for a bit, and when we’re ready to show off every luscious layer, we serve it
sliced and let them enjoy the combos of flavors and textures. Maybe even garnish each slice with a
few fresh berries to celebrate the red, white and blue of the “U. S. A.” Talk about irresistible! Wow!
Want my recipe for what I call “Banana Bungalow”? It’s online now, for a dessert that’ll have their
eyes light up AND their mouths watering. Yeah, I just can’t wait right now to dig into all that…
"OOH IT'S SO GOOD!! "