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MR. FOOD® SHOW: ASIAN SESAME TUNA MONDAY 04-05-10

1:50 | |

What’s the catch to making this Asian-style fish just like the restaurants do? We’ll show you how – and is it ever easy!

Recently, I was out with friends at a restaurant and ordered seared tuna. It’s very popular in restaurants now. I realized it would make a great recipe to share with all of you. Plus, with everyone trying to save money, it’s the type of dish that still shouts “fancy!” but is a lot less expensive if we do it ourselves. Watch how easy: In a large resealable bag, we make an easy homemade marinade by mixing together some sesame oil, chopped fresh (or bottled) garlic, pepper, and soy sauce. Now we take some sashimi grade tuna steaks, and that basically means our tuna is sushi quality (don’t worry, it will be labeled that way in our markets). Okay, put the tuna in the bag and seal it to let the flavors marry in the fridge. Meanwhile, in a small bowl, mix together some sesame seeds, panko bread crumbs, ground ginger, pepper, and more sesame oil. Place the tuna steaks on a sprayed baking sheet, discard the marinade, and top the steaks with the sesame seed mixture. And it takes only minutes in a 400-degree oven. Now, I like to enjoy it on the rare side, but if you want it a bit more done, give it a couple more minutes. And if you’ve never tried it like this, it's got all the rich red color and flavor that beef-eaters love, along with heart-healthy omega fatty acids! Serve it with some easy-as-can-be Sesame Lo Mein noodles, and we have an East-meets-West dish that makes mealtime a destination! The recipes for Asian Sesame Tuna and the Lo Mein, plus some bonus recipes, are online now for you to enjoy right away. We don’t get a big restaurant tab, but we do get all the fancy taste, with an easy cleanup. Talk about "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SLAM DUNK CHILI DIP TUESDAY 04-06-10 |

|1:49 |

Today’s recipe is sure to score a slam dunk with your gang, and today I’ve even got a few of the Harlem Globetrotters with me to help share it!

[MR. FOOD:] Today I want to share a recipe with you that’s a real slam dunk, and to help me, who better than a couple of guys who are very comfortable on the court? The legendary Curly Neal and the amazing Hot Shot Branch from the world-famous Harlem Globetrotters! Welcome, guys! It’s an honor to have you in my kitchen! [HARLEM GLOBETROTTERS:] Glad to be here, Mr. Food! Are you up for shooting a few hoops when we’re done here? [MR. FOOD:] I think so, but you might want to practice a bit right now; I don’t want to embarrass you. Yeah, like they need practice! Can you believe the Globetrotters have played more than 25,000 games all over the world, entertaining millions of folks, even presidents and popes? [HARLEM GLOBETROTTERS:] Hey, Mr. Food, need any help with that? [MR. FOOD:] No, no, I’m good; you just keep practicing while I finish this dip. It’s simply layers of softened cream cheese, canned chili, salsa and shredded cheese, and we can use sharp Cheddar or pepper-Jack or Monterey Jack or a combo! Bake it off right before serving, until it’s melty, and just team it with slices of crusty Italian bread…that’s my idea of dunking! Look, want the easy recipe for my “Slam Dunk Chili Dip”? It’s online now for having a winning recipe that’s as much fun to eat as it is to see the Harlem Globetrotters live! Okay, guys? Are you ready to try my version of a slam dunk? [HARLEM GLOBETROTTERS:] We sure are, Mr. Food. Could you hold this while we dig in? [MR. FOOD:] You guys make it look so easy! Wow, I think I’d better stick to my way of dunking with the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: HERB/SPICE OF THE MONTH: WEDNESDAY 04-07-10 |

|DILL WEED 1:30 |

Seed or weed? Herb or spice? Dill is a gift from our garden that packs a flavor punch!

Seed or weed? Herb or spice? Consumed either way, I’m naming dill as both our herb and spice of the month! You see, both herbs and spices are flavorful, natural additions to our food, with spices being the dried seeds, buds, fruit, even bark or roots of plants while herbs are the leaves or flowers of plants. Now, dill weed, or simply “dill,” refers to the feathery leaves, while dill seed is the dried fruit of the dill plant. Dill weed is available year-round fresh in the produce section, and both the seeds and the feathery leaf versions are available dried in the spice aisle. Plus, we can even grow dill in pots on our windowsills! So no matter where we live, we can enjoy the crisp freshness and simple clean taste that dill can add to our foods one way or the other. The seed is a natural for pickling, and the fresh or dried dill is often paired with cukes in salads, as well as with many of our lighter foods, like any of our cooked fish dishes (very popular with chilled salmon) – and can add excitement when mixed in with butter or cream sauces. And just look at these simple boiled new potatoes seasoned with garlic and fresh dill. Mmm…now that’s a full-flavored winner! You know, no matter which way we serve it, anything dill is usually cause for "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BOWLING ALLEY THURSDAY 04-08-10 |

|PART ONE OF TWO/TEN PIN BURGERS 1:29 |

Strike up some tasty fun, even if you don’t have a lot of time to spare, with our bowling alley favorites!

Today we’re out of the kitchen and here at the bowling alley. I mean, who doesn’t love bowling – for the exercise, for the socializing and, yeah, of course, for the food. And today we’re going to see if we can, pardon the pun, pin down some of the favorites to chow down on while playing. Sure, there’s the old standby pizza and wings. But today we’re finding a lot more specialty foods: everything from sushi and healthy salads to one of my favorites, which has to be the mile-high gourmet burgers. So let me share a tasty but easy one that we can not only enjoy at a bowling alley, but at home too. Watch: We combine ground beef with some ranch dressing and tortilla chips that we easily crushed up in a resealable bag. We added a bit of salt and pepper. Now, we form them into patties and we cook them on our grill or a skillet for about 10 minutes per side. Top each one with a slice of jalapeno cheese and, after the cheese melts, the burgers go on the buns and some sliced tomatoes and caramelized onions go on top of that! Mmm! Doesn’t that look good? Well, the recipe for what I’ll call my “Ten Pin Burgers” is online now, along with a few of my other favorite burgers, for a fast meal that’ll be in a league of its own! And tomorrow, I’ll be sharing the perfect burger go-alongs, onion rings. You know, to get a double "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BOWLING ALLEY FRIDAY 04-09-10 |

|PART TWO OF TWO/SWEET ’N’ HOT ONION RINGS 1:27 |

Want to bowl your gang over with the best onion rings ever? We’ve got the game plan that should be right up your alley! Join us and see!

Yesterday, I was out of the kitchen and tried my hand at bowling. Let me tell you, I was more than a little rusty. But as each frame passed, I got better and really scored when it came to the food. Well, today I came back to see if I can not only beat yesterday’s score on the lanes, but strike it right at the snack bar with their sweet & spicy onion rings that remind me of a recipe that’s so good, you can make it anytime at home! Watch: In a bowl, we make a batter by combining some flour, cornstarch, sugar, baking powder, ground red pepper and salt. Then we whisk in a couple cups of club soda. You see, the bubbles in the club soda make the batter light and airy! Now we dip some rings of raw sweet onion into the batter, and brown them in some hot oil until they’re golden, and they’re ready to enjoy because, you see, the sweetness of the onions and the bit of heat from the ground red pepper in the crispy coating makes for a super combo that bowls everyone over every time! The recipe for “Sweet ’n’ Hot Onion Rings” is online now for some bowling alley fare that’ll make you want to head to the lanes to enjoy the game and all the tasty fun! You never know what you’ll find to eat at the bowling alley, but one thing’s for sure, you’ll always find a good-tasting good time. Hey, a strike between a shot like that and these onion rings..."OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MINTY PEA SALAD MONDAY 04-12-10 |

|1:26 |

Getting our gang to eat some of their all-important 5-a-day veggies just got easier. How? We'll show you.

Even the most finicky eaters may change their tune when they taste this fresh-as-spring side dish. It gets its spark by pairing two gifts from the garden that, together, will get them on their way to some of their 5-a-day. Watch: Using any brands at all, in a bowl, we combine 1/2 cup mayonnaise, 1/4 cup each of sour cream and finely chopped fresh mint, 1/4 teaspoon Dijon mustard, a bit of salt and pepper. Give it all a good mix. Stir in a thawed bag of frozen peas, and 1/4 cup finely chopped onion, and when they’re all evenly coated, cover the bowl, and let it chill up in the fridge for just an hour. And although it may be hard to believe, this odd combo of flavors might even be the trick to getting them to eat their veggies and love them, because it’s a refreshing, cool, change-of-pace option from the traditional cooked plain green peas. These crisp babies bathed in a creamy smooth sauce with that spark of mint will change the most finicky veggie eaters into loving this one. And it'll pair with any of our main-dish favorites! The recipe's online now, or send a self-addressed, stamped envelope, marked “Minty Pea Salad,” to me, Mr. Food, here at the station, for giving our gang a garden-fresh go-along that’s good for them. Hooray! And the taste? Well, of course, "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TEXAS SHEET CAKE TUESDAY 04-13-10 |

|1:29 |

Need a cake for a crowd? We’ve got one that’s big on size and taste. Join me and see!

Hosting a spring shower? Need a potluck bring-along? Or thinking ahead toward summer patio parties? Well, if you’re in need of a sweet ending and baking for a crowd, think “Texas.” Yeah, because whenever we refer to something as “Texas-style,” we know it’s going to be big! And this larger-than-life sheet cake is no exception. Watch: We make a basic batter from butter, cocoa powder, flour, sugar, eggs, you get it. And get this, sour cream, yes, sour cream! That’s what makes our cake extra moist. Now, we pour the batter into a rimmed baking sheet and, sure, all the easy steps and the exact amounts are online. Okay, we bake it off in a 350-degree oven for about 25 minutes, you know, until it passes the toothpick test. After it cools a bit, we frost it with a quick icing we throw together with a few basics that we have around the house, you know, like cocoa and butter, and that’s it. Yes, it’s awesome just like that. All we need to do is cut them up and call in our posse! Or, if we want, we can fancy it up by finishing it off with some Texas-sized walnuts that we chopped up. Any way at all, when we divvy up this one, there’ll be plenty for everyone! Look, the recipe for Texas Sheet Cake is online now for taking the cake by sharing some down-home hospitality in a big way, Texas-style, so every bite is a big "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BEST FOOD BUY: CRISPY ASPARAGUS WEDNESDAY 04-14-10 |

|1:35 |

Nature’s most elegant finger food, asparagus, is our Best Food Buy of the Week. Join us to learn more.

A sure sign of spring is the sighting of asparagus at our market produce counters. They’re at their peak season right now, ready for any meal we want to make company- or family-special. At prices like these, they’re undoubtedly a Best Food Buy! And no matter the size, from thin to thick, contrary to popular belief, the truth is that they’re all equally tender and sweet. Yup! And, when selecting, look for firm stalks with tightly closed tips. Now, at home, we can store them in the fridge wrapped in plastic, or the best way is upright in a container in about an inch of water, and they will keep well for up to 3 to 4 days. And, as with any fresh produce, wash them under cold running water. And if we snap them, we naturally get the most tender part, no extra trimming necessary. They’re good-to-go whether we boil them or steam them or, how about sautéing them in a crispy coating like this: We dip our fresh asparagus in a mixture of egg and milk then into Italian-flavored bread crumbs. Sauté them in olive oil until they’re lightly browned, sprinkle on grated Parmesan cheese, and we’ve got a snack or an appetizer just as is, or the perfect go-along for any of our main dishes. And the kids will eat this flavorful version, for sure! The complete recipe is online now, or send a self-addressed, stamped envelope, marked “Crispy Asparagus,” to me, Mr. Food, here at the station, for a true breath of spring, because it’s a Best Food Buy gift from the garden of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TAX DAY: TAMALE PIE THURSDAY 04-15-10 |

|1:31 |

Making a last-minute dash to the Post Office to drop off your taxes? A home-cooked meal can still be ready and waiting!

With today being Tax Day, we might be racing to finish up in order to file our taxes. Or maybe if we owe taxes, we’re vowing to cut our spending in the year ahead. It’s also the perfect time for a home-cooked meal that literally cooks itself and can save us time and money, and isn’t taxing on us because this Tex-Mex comfort food fits our needs and our slow cookers to a “T.” Watch: In a bowl, we mix together a couple pounds of cooked and drained ground beef along with 2 drained cans of diced tomatoes, 2 cups frozen corn, 1 drained can of sliced black olives, 1 diced onion and an envelope of taco seasoning. Okay, we place the ground beef mixture into a slow-cooker and spoon a package of cornbread mix (that we made according to the package directions) over that. Sprinkle on some shredded Cheddar cheese, cover it and, in 3 hours on high or 6 hours on low, it’s done. You see, when it cooks up, the Tex-Mex meat mixture is all hot and bubbly, and the cornbread crust is as “homey comfort” as can be. It’s a south-of-the-border favorite that’ll stick to their ribs, for sure! Look, the recipe for what I call “Tamale Pie,” that’s T-A-M-A-L-E, is online now, along with some other of my favorite slow-cooker recipes. So, dinner never has to be a taxing experience when you’re tied up with other things that you must do. Uh uh, it’ll always be an experience of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: COLA POT ROAST FRIDAY 04-16-10 |

|1:51 |

What’s the secret ingredient to this fork-tender roast that literally cooks itself in our slow-cookers? We’ll share it!

Out of all the small appliances and gadgets we have, one that should always be at our fingertips is our slow-cooker. I mean, talk about a must-have helper! Using one is like having our own personal chef helping us prepare dinner, so when we come home we have a hot and hearty meal, like this easy roast that has a secret ingredient! Watch: Over here, in our slow-cooker, we have a 4- to 5-pound bottom round roast that we seasoned with garlic powder, salt and pepper. We top that with some chunked-up carrots and onions. We now combine some Worcestershire sauce, hot pepper sauce, chili sauce and, the secret ingredient? A can of cola! Yes, any brand of regular cola will do the trick, but not diet. We pour that mixture over our meat; that combo gives our roast its fuller taste! Okay, we cover it, set our slow-cooker to low and head out the door for our day. When we get home, it’s time to dish up dinner, because it’s done and waiting for us! Thanks to our secret ingredient and our slow-cooker, just look at this…a “fork-tender-as-can-be” roast with all the veggies, all the flavor, all the ease. Now, I like to serve it with some mashed potatoes to soak up that rich sauce! Mmm mmm! Look, the recipe for my “Cola Pot Roast” is online now along with a few of my other favorite slow-cooker recipes, so you can feel like you have a personal chef at home. You see, this way, you’ll be able to do what you need to, and still be able to come home to a family-sized meal that’s…

"OOH IT'S SO GOOD!!®"

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