OASIS CAFE OFFERING A THREE-COURSE SPECIAL FOR $25

Reaping the harvest bounty, Oasis Cafe’s Executive Chef Billy Sotelo will offer a three-course nightly dinner menu for  $25 through October 31. The special will change each night to take advantage of the freshest items. It includes a choice of soup or salad, a selection of two chef’s choices of entrees and dessert.

Oasis Cafe's beautiful courtyard patio, an urban oasis, is still open for dining under the stars. Reservations are highly suggested and can be made by calling 801-322-0404 or by visiting OpenTable.com.

Oasis Cafe is located at 151 South 500 East in downtown Salt Lake City. Hours are Monday-Friday 7 -8 a.m. for coffee and pastries, then 8 a.m. - 9 p.m.. Friday and Saturday 8 a.m. - 10 p.m. and Sundays from 8 a.m. - 9 p.m. www. OasisCafeSLC.com.

CHEF SHAWN BUCHER FINALIST IN OCEAN SPRAY CONTEST

Utah chef Shawn Bucher recently returned from Boston, where he was one of four national finalists in the 2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest.


"I did not win but came close," he said.  His finalist recipe was Holiday Caprese Salad.

For its fifth annual “Ultimate Cranberry Recipe” Contest, Ocean Spray sought executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert of Dietert Center in Kerrville, Texas won the $10,000 grand prize with “Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche.”

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio’s; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown this past Friday. On Saturday, the judges announced Ebert as the winner during Ocean Spray’s Fall Harvest Festival.

The recipes can be found at www.oceanspray.com as well as www.oceansprayfoodservice.com/recipes/.

The two other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., with his “Deep Fried Craisins and Michael Sabella of Sysco Foodservices in San Francisco, Calif.

Shawn has been a culinary instructor at the Art Institute of Salt Lake City, and a few years ago published a basic cookbook for beginners called "The First-Timer's Cookbook."  He has also been teaching culinary classes at The Crane House Reception Center in Riverton.  His next class takes place Oc.t 13 at 6:30 p.m., and will feature Mac and Cheese and Tabouli Salad.  First time attendance cost is $35, which includes copies of both "The First-Timer's Cookbook" and "In Good Taste" by Nancy J. Miles.  Repeat classes are $15. Register at 801-838-8901. 

Here's Shawn's recipe:

• 

HOLIDAY CAPRESE SALAD

Ingredients:

Pesto
1 cup olive oil
1 cup Ocean Spray® 100% Juice Cranberry Blend
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
2 tablespoons fresh lemon juice
2 1/2 ounces fresh basil, 2 leaves set aside for garnish
2 ounces sliced almonds 1/2 ounce fresh mint, 3 leaves set aside for garnish
Dash salt and pepper


Cranberry-Nutmeg Reduction
3 cups Ocean Spray® 100% Cranberry Juice
1 teaspoon ground nutmeg


1 large beefsteak tomato
1 8-ounce ball fresh mozzarella cheese
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
Reserved basil and mint leaves, garnish

Directions:

To Make Pesto:
Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.


To Make Cranberry-Nutmeg Reduction:
Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended.


Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.


Spoon about 1/2 cup pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.


Makes 4 servings.


2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher

HAPPY BIRTHDAY TO ME!

Thanks everybody for the birthday wishes!
To my daughter-in-law Stephanie and her mom, Angela, for showing up with all the great food this afternoon!

 To my daughter Amy for making the birthday day cake -- dark chocolate fudge with some autumn frosting leaves! Very creative when you realized we only had a half-package of powdered sugar in the house and it was already past 11 p.m. last night!


And thanks for buying those steaks and surprising me.  Now that you asked the butcher all about buying steaks, you can pick them out every time.  


And I appreciate my hubby's good intentions to cook dinner (although, he somehow appearred  just as the steaks came off the grill....) 

I had a great day! And thanks, Kim, for the new freezer. It's already filled with homemade salsa and spaghetti sauce! Love to everyone!

CHICK-FIL-A FIRST 100 CAMPOUT FOR A YEAR OF FREE MEALS

No, it's not a Boy Scout camporee going on in front of the new Chick-fil-A store in Layton tonight. It's some die-hard chicken fans staying on the premises (at 641 W. Antelope Drive) overnight in order to be one of the first 100 customers, who win a year's worth of Chick-fil-A. 


For the past eight years, the company has hosted a First 100 event with every new Chick-fil-A opening. About  240  Chick-fil-A fans from all over Utah lined up before 6 a.m. this morning (Wednesday). By lottery, 100 names were drawn, and those people are camping on the premises until 6 a.m. tomorrow, where they will receive their prize (one CFA meal per week for 52 weeks). 


In the meantime, the campers are being entertained with a DJ onsite, playing music and leading them in games like "Minute To Win It," where campers were seeing who could build the biggest stack of ketchup packs.  The campers were also competing to bring in the most canned food for the Utah Food Bank, with the winner receiving $100 worth of CFA.  The campers were served breakfast, lunch and dinner, and they are able to use the restaurant's restrooms, said Sue Smith, one of the campers.  

Baby Madison Beus with mom, Amy Beus and friend, Jessica Baker.

This campout looked more like a "staycation"  for three generations of the  Beus family of Ogden, who had a huge tent set up with bunk beds, a generator,  laptop computers, a movie screen and other amenities.  "We've done the openings in Ogden, Logan and Fort Union," said Brant Beus. "We come for the memories and the food."
Family members joked that it's just a warm-up for their annual elk hunt.
The youngest camper was four-month-old Madison Beus.  "I was pregnant with her when I went to the last opening," said her mother, Amy Beus. 

Sue Smith of Layton will sleep in her pup tent tonight.

Sue Smith of Layton said she came because, "It sounded like fun, and I love Chick-fil-A.  And it means I only have to cook six meals a week for the next year." 
She won a scavenger hunt during the day, which netted her a CFA T-shirt.  


Craig Saxton, the store's franchise operator, said that a showing of 240 people by 5 a.m.,  is "Uncharacteristically high for an opening. The place was packed with people telling us they love Chick-fil-A.  I really think what happens here will be pretty special." 
Saxton operated the CFA outlet at  the Layton Hills Mall for 14 years, "and we're going from a team of 25 kids to a team of 70-80. We interviewed close to 400 people in order to hire about 75 new employees.  The caliber of kids is really high, these are super-great kids." 

HOW TO PICK A GREAT WATERMELON: MORE ADVICE

In this week's Deseret News column, I mentioned the difficulties of picking a good watermelon. 

One of my readers, Dan Perkins,  e-mailed me with this suggestion:

 

"It's MIDDLE C on the piano.  Hold the watermelon in your arms like you were burping a baby and pat it and listen. 99.9% accurate.  Tap on middle C on a piano until you have it seared onto your brain.  Pat the watermelon & match it up.  Then when you get back home with the watermelon, tap on middle C again and pat the watermelon to see if you got it right. 

 

Then slice some off and taste test to see if you got it right.  Prove it to yourself.  Below middle C is too ripe, dull thud.  Above middle C is still green.  Not yet ripe.

 

If you don't have a piano, you'll just have to do it on the piano at church or somewhere that does have a piano & memorize that sound.  With the first watermelons of summer you can go on the low side of C and in the late fall go on the high side of C.

 

It took me years to get it figured out just right."

I'm not good at remembering musical notes.  I'm thinking next season I'll program the sound of middle C into my phone and replay it when I'm buying watermelon!

 

 

 

 

HOW TO SAVE A NOT-SO-GREAT WATERMELON

Photo courtesy of Watermelon Promotion Board

I have a cure for the bad-watermelon blues! A watermelon spritzer, or watermelon lemonade. 

It's so disappointing when you have your taste buds all set up for a juicy melon, but cut into something that's either overripe and mushy, or underripe and pithy, or just lacking in sweet, summery flavor.

Some people seem to know how to pick a great watermelon, but my luck is hit-or-miss. Over the years I've heard many tips, and I've tried them with varying degrees of success.

In Utah, one caveat that does ring true is that your chances of getting a good melon are actually better in late August and September, when Green River melons go on the market. Green River is the Utah's prime melon-growing spot, where the hot days and cool nights make a sweeter melon. You can find the identifying "Green River" signs and stickers in grocery stores and farmers markets.

And yet, many people lose interest in melons after the July holidays and the Labor Day picnics are over. They don't realize the best is yet to come.

A few years ago I visited Green River and asked melon growers how to pick a good melon.

Nancy Dunham told me a ripe watermelon, when tapped, is supposed to have the same pitch as a B-flat. But what if you can't tell a B-flat from a C-sharp?

"It's supposed to sound crisp and hollow, with just a little wiggle in the middle," she added. "If it makes a dead thump, it's overripe."

A tip from Chris Dunham: "Pat your stomach and listen carefully to that sound. Then pat the melon and see if the sound of the melon matches the sound of your stomach."

Also, the underside (where the melon sat on the ground) should be creamy yellow rather than pale green or white, a sign of ripeness. The Watermelon Promotion Board says to look for a firm, symmetrical melon that is free from bruises, cuts or dents. Lift it; it should be heavy for its size, since it's 92 percent water.

Even with all the stomach-patting, thumping, smelling and lifting and inspecting, that perfect watermelon can still be elusive. You taste that first slice, and the fruity sweetness is lacking. So, the rest of the melon sits in the fridge. Nobody will eat it because they know it won't get any better. 

I have a better idea: Use that not-so-great fruit as a watermelon spritzer. A spin in the blender solves the over or underripe texture problem. You still get the flavor and nutrients of the watermelon — the antioxidant lycopene, vitamins C and A and potassium. If you use a diet soda or plain club soda to supply the fizz, it's fairly low in calories, too. It makes a refreshing drink for after school, or after work.

Years ago when my son played high school football, he and one or two friends would eat a whole watermelon nearly every night after practice. Wish I would have thought of this spritzer sooner; they might have enjoyed it as well.


The Watermelon Promotion Board developed a recipe for Watermelon Raspberry Lemonade, as another beverage idea.

WATERMELON SPRITZER

5-6 cups diced watermelon, seeds removed

12-ounce can of diet lemon-lime soda, chilled (or 12 ounces club soda or seltzer water)

Puree the melon in the blender until completely smooth. Place a few ice cubes or crushed ice in two tall glasses. Pour half of the watermelon juice into each glass, and top it off with some of the soda. Garnish with a lime or lemon wedge, or a sprig of mint, if desired. Serves 2.
— Valerie Phillips

WATERMELON RASPBERRY LEMONADE

6 cups watermelon cubes (seeds removed)

1/4 cup raspberries

1 cup water

1/3 cup sugar

1/2 cup lemon juice

Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Serves 4.
— Watermelon Promotion Board

FREE COOKING CLASSES AT THE MACEY'S STORE IN SANDY

The  Macey's store in Sandy is offering the following free classes for home cooks ages 10 and older. Register by calling 801-255-4888. Each class begins at 7 p.m. and lasts one hour.

Tues Oct 4:  Susan has fun ideas for Holiday Entertaining:  Cookie-Stuffed Pies, Cherry Pie Pops and more

Thurs Oct 13:  Have fun with Brittany and Jenna’s Spooky Halloween class.  They’ve got great ideas for treats and fun

Tues Oct 18:  Simply Sensational Sisters, Jill and Shanna, are sharing their favorite non-spooky Halloween Family Fun décor and recipes

Thurs Oct 20:  Join Susan at the Sandy library (10100 S. Petunia Way) as she presents Simple Supper Recipes cooked in a crock pot.  

Tues Oct 25:  Utah Pork Producers’ Allison Fiscus is serving up Holiday Treats using ham.

Trick Or Treating Event For Kids: Come dressed in your Halloween costume for Trick-or-Treating around the store from 9 a.m. to 5 p.m. on Oct. 31. 

UTAH STATE FAIR COOK-OFFS

Governor Gary Herbert & First Lady Jeanette Herbert.

This past weekend I was a judge at three Utah State Fair cooking contests.

First up was Governor Herbert's Favorite Meatloaf Contest.  The Governor and First Lady Jeanette Herbert were both very pleasant and personable.  


They taste-tested all 12 entries, although they didn't do any judging, score-wise. They complimented all the entries and posed for photos with contestants and folks in the audience. Meanwhile, as judges were were busy sampling, and dealing with some timing challenges.  The date and time of the contest had been changed at least three times, so not surprisingly, there was some confusion. One  judge didn't get word about the last time change (made that afternoon), and arrived about 15 minutes after judging had started. When we were just a few minutes into tasting and scoring, the Governor's handlers informed us (and kept informing us about every couple of minutes) that we needed to hurry up and pick a winner because he had to leave soon.  But as  judges, we wanted to be fair and give each entry due consideration. We picked a winner in a "meatloaf pie" that was smothered in mashed potatoes, netting 14-year-old Sarah Kress of West Jordan $150.

 Bill Johnson garnishes his meatloaf entry.

First place winner Sarah Kress with her meatloaf "pie."

An hour later,  it was time for the Ghirardelli Chocolate Championship, with 28 entries. That's the most I've ever judged in a fair contest.  Ten years ago, when Utahans were still reeling in the aftermath of 9/11, I remember some contests only had three or four entries. Last year, I judged some contests with a half-dozen entries.  I think one reason the numbers were up for Ghirardelli (and also Fleischmann's Bake For the Cure contest) is that other food companies stopped sponsoring their contests, so there were fewer to choose from.  
There were chocolate muffins, brownies, cheesecakes,  flourless chocolate cakes, white chocolate flan, chocolate cherry pine nut cookies, gluten-free peanut butter cookies, a cake cooked in a Dutch oven, chocolate-covered homemade marshmallows  and more, more, more.  

I'm not going to whine about what a "tough" job it was. The tough part isn't in the tasting, it's in trying to be  fair to every entry.  You need to start out taking tiny samples, and pace yourself so you don't get chocolate "fatigue"  as you get to the last entries. 

Dickie Shannon did a masterful job as emcee, sharing chocolate trivia, giving away prizes, interviewing people in the audience, and keeping things going while the judges did the tasting and deliberating.  

Diamond Brownies, 1st place winner 

All three of  judges agreed on Kip Kress's "Diamond Brownies — A Girl's Best Friend" as the top winner of $150. Kip is the father of meatloaf contest winner Sarah Kress.  Their family has a long-standing tradition of entering fair contests, and they win quite a few of them.  

  

Kip said his family had learned to follow the contest rules exactly.  There were some strong contenders that we had to disqualify from Ghirardelli because they used more ingredients than the rules allow (10 plus the Ghirardelli products). Also, they have found the more moist their entry is, the greater the chance of winning.  That proved to be true with both meatloaf AND the brownies.

Saturday afternoon, I was back for the Beef— Anywhere, Anytime Cook-Off.  There were just six entries, likely because the entry deadline is a couple of weeks before the fair.  But since you can win $300 for first prize, this is one that people shouldn't over look.  

The Beef folks always put on a good contest, with lots of prize giveaways for the audience (thanks for that Beef fanny pack, by the way!)  I enjoyed judging with Monte Weston and Wally Schulthess (above photo).

Carol Bartholomew, another perennial contestant, took first place with a Beef Asparagus Lo Mein. She said, "The 4th time's a charm," alluding to her many tries at the top prize.  But actually, Carol represented Utah at the National Beef Cook-off back in 1990, so she does have a winning way with beef. Kip Kress took 2nd place, so it was another win for the Kress family. 

Well, it's over -but it was definitely a fair to remember. 

FOOD TAKES OVER TV PROGRAMMING

A couple of decades ago, there were a few cooking shows on daytime public television. Now there's a wide variety of food programming — entire networks, hit primetime series and syndicated daily talk shows. 

For instance, “The Chew” premieres Sept 26 on ABC, Season 6 of “Every Day with Rachael Ray” begins September 19,  “Kitchen Nightmares” season 4 premiere is Sept 23 on FOX, and “Cake Boss” is back on TLC on Sept 26.  

Chef Emeril Lagasse is one of the pioneers of this trend, as the Food Network's first real star.  After hosting over 2,000 shows on Food Network, and authoring 15 cookbooks, he'll be launching a new daily series, "Emeril's Table," Sept. 26 on the Hallmark Channel, at 11 a.m. ET (consult your local program guide for times in your area). 

In fact, food  is replacing what used to be the mainstay of daytime TV -- the soap opera.  People are going for those steamy kitchen scenes instead of steamy bedroom scenes.  

It will be interesting to see if "The Chew" attracts the fans of the two soaps that it replaced, "All My Children," and "One Life To Live."  Chefs Mario Batali and Michael Symon are among the hosts of the new show, patterned somewhat like "The View." 

As for reality-type shows, there's "Top Chef," 'Chopped," "Kitchen Nightmares," and my favorite, "Biggest Loser."  Even news shows routinely include a cooking/food segment in their programs.  

It's no longer dinner and a movie.  Dinner IS the movie. 

MARTHA, MAD HUNGRY AND EMERIL'S TABLE BEGIN SEASON ON HALLMARK

On Monday, September 26th, Hallmark Channel's daytime block will launch an all new lineup anchored by the 7th season premiere of THE MARTHA STEWART SHOW, plus the debut of the 2nd season premieres of MARTHA BAKES and MAD HUNGRY WITH LUCINDA SCALA QUINN and the new  EMERIL'S TABLE. 

The full program schedule and listings for the week of September 26: 

Hallmark Channel Daytime Lineup Beginning September 26, 2011

10:00am ET (M-F)- The Martha Stewart Show

11:00am ET (M-F)- Emeril’s Table

11:30am ET (M)- Martha Bakes

11:30am ET (T-F)- Emeril’s Table

12:00pm ET (M-F)-Mad Hungry with Lucinda Scala Quinn

12:30pm ET (M-F)- Petkeeping with Marc Morrone

THE MARTHA STEWART SHOW

Monday, September 26 – 10:00am ET/ 9:00am C

SEASON SEVEN PREMIERE: TRICKS OF THE TRADE

Kick off the new season with cooking and crafting secrets from the pros: Bake a show stopping chocolate cake with an inventive recipe from pastry chef Kierin Baldwin, of New York's The Dutch restaurant, that includes not one but three secret ingredients. Then, a simple technique for creating boutique-worthy glittered shoes at a fraction of the retail cost with designer and blogger Erica Chan Coffman. Plus, our new state-of-the-art studio kitchen is revealed!

Tuesday, September 27 – 10:00am ET/ 9:00am C

MARTHA’S SUMMER FINDS

Discover new recipes and craft projects with an hour full of DIY ideas that inspired Martha over the summer. Learn home-kitchen techniques for making store-bought favorites -- low-fat latte drinks and authentic challah bread for Rosh Hashanah -- with no fancy equipment necessary. Then, turn kids' stuffed animals into a delightful chair or throw pillow with an easy how-to from designer Kelly Behun.

Wednesday, September 28 – 10:00am ET/ 9:00am C

THE HARVEST SHOW WITH EMERIL LAGASSE

Celebrate the bounty of the fall as Martha and Chef Emeril Lagasse ("Emeril's Table") use freshly grown vegetables from our audience of farmers and greenmarket vendors from the tri-state area to create light, seasonal recipes. Then, learn about the distinctive flavors and history of heirloom vegetables with a visit to the National Heirloom Exposition, and get expert tips on preserving summer produce.

Thursday, September 29 – 10:00am ET/ 9:00am C

THE ULTIMATE BIRTHDAY PARTY

Throw a festive birthday bash for someone you love with imaginative ideas from Martha's own birthday party, hosted by Weddings editorial director and ultimate party planner Darcy Miller. Get Darcy's how-tos for creative party favors and decorations, including unique handmade invitations. Then, Matt Lewis of Brooklyn's Baked bakery shares his take on the classic birthday cake, and event planner David Stark gives five tips for creating a celebratory party atmosphere.

Friday, September 30 – 10:00am ET/ 9:00am C

MEXICO CITY WITH MARTHA

Explore Mexico City's rich heritage and modern innovations with Martha and a tour of its cultural and culinary landmarks. Take a bike ride through scenic Chapultepec Park with mayor Marcelo Ebrarb and get a primer on the city's eco-improvement efforts; learn about the renaissance of traditional Mexican cuisine with flavorful recipes from chef Ricardo Munoz Zurita, of the acclaimed Azul Condesa restaurant; plus, a remarkable collection of Mexican crafts.

MARTHA BAKES

Monday, September 26- 11:30am ET/10:30 C

SEASON TWO PREMIERE: COOKIES

There is nothing like a great cookie and Martha has four recipes to share in this classic show.   First, there’s Alexis’ famous brown sugar chocolate chip cookies.  Really big, really thin, and really crispy—you’ll love this cookie.   Next, Martha shows you how to make a delicate sable cookie, perfect for teatime.   And then there’s an old-fashioned sugar cookie—another classic favorite.  And last but not least, Martha’s favorite cookie of the moment—the chewy chocolate ginger molasses cookie.  All delicious and easy to make—from Martha Bakes.

EMERIL’S TABLE

Monday, September 26- 11:00am ET/10:00am C

SERIES PREMIERE: HOMEMADE PASTA

On the season premiere Emeril shows you how easy it is to make fresh pasta at home and how fun it is to get the whole family involved!  Emeril shares his recipe for an incredible pleasing Homemade Cheese Ravioli with a rich Sage Butter Sauce.  Plus, a delicious Gluten Free Pasta with Pancetta and Marinara Sauce. 

Tuesday, September 27- 11:00am ET/10:00am C

WILD MUSHROOMS

If you’re wild about mushrooms – you’ll love this show. Emeril shares his one of a kind savory Wild Mushroom Ragout over Creamy Stone Ground Grits.  Plus, Emeril’s rich and delicious Porcini Risotto with Truffle Oil.  

Tuesday, September 27- 11:30am ET/10:30am C

COFFEE: SNEAKY FLAVOR ENHANCER IN SAVORY DISHES

We all love our morning cup of coffee, but have you ever thought about cooking with coffee?  Coffee is a great way to boost flavor as you’ll see in Emeril’s recipe for Short Ribs Braised with Coffee and Ancho Chiles served with creamy Parmesan Polenta, as well as his Espresso and Cocoa-Rubbed Flank Steak with Blood Orange and Plum Salad. 

Wednesday, September 28- 11:00am ET/10:00am C

VINAIGRETTES AREN’T JUST FOR SALADS

Emeril teaches a group of “recipe rut” moms an essential culinary lesson – how to make a classic balsamic vinaigrette.  Plus, a very flavorful Grilled Shrimp with Creamy Avocado Lime Vinaigrette and a truly versatile fresh Tomato Vinaigrette that’s a perfect accompaniment for fish, poultry or even a just a salad.

Wednesday, September 28- 11:30am ET/10:30am C

AMAZING APPLES

Embrace the bounty of Autumn Apples with Emeril’s sweet and savory apple recipes. A perfect Fall dinner - Apple Cider Braised Chicken with Cabbage. Plus, Homemade Applesauce and warm delicious Apple Fritters. 

Thursday, September 29- - 11:00am ET/10:00am C

ONE POT WONDERS

If you’re searching for a satisfying, no fuss dinner than look no further than Emeril’s one pot wonder: Coq Au Vin Blanc. Plus, another French classic – an appetizing Leek and Bacon Quiche.

Thursday, September 29- 11:30am ET/10:30am C

GUMBO 101

Emeril’s gathered a group of culinary students from his alma mater Johnson & Wales University to teach them how to make one of his favorite dishes-  Chicken and Smoked Sausage Gumbo! Plus, expert tips on how to make a roux and the perfect white rice!

Friday, September 30- 11:00am ET/10:00am C

EMERIL’S RESTAURANT CLASSICS

Emeril shares recipes straight from the menus of his famous restaurants: Learn how to make one of the very first dishes Emeril created for “Emeril’s” in New Orleans - Quail Milton with Wild Mushroom Andouille Duxelles and Port Wine Sauce. Plus, Emeril reveals the secrets to making one of the most requested desserts at his restaurants: a deliciously decadent Banana Cream Pie. 

Friday, September 30- 11:30am ET/10:30am C

REAL MEXICAN

If you’re in the mood for authentic Mexican cuisine—join Emeril for a Mexican Birthday Fiesta!  Emeril’s whipping up his classic frozen Margaritas as well as his Chorizo, Cheese and Green Chile Enchiladas plus, a traditional Mexican dessert – Sopapillas.

MAD HUNGRY WITH LUCINDA SCALA QUINN

Monday, September 26- 12:00pm ET/11:00am C

SEASON 2 PREMIERE: AMERICAN CLASSICS

Lucinda and her son Calder recreate some of the classic American dishes they tried while travelling across the country, Luca steps in to help out.

Recipes: French Dip Classic; Crispy Crunchy Onion Rings; Chocolate Malt Shake

Tuesday, September 27- 12:00pm ET/11:00am C

SIMPLE ENTERTAINING

Lucinda’s brother David Scala flies in from Las Vegas to get tips from his sister for simple yet sophisticated entertaining.

Recipes: Eggplant Dip with Flatbread and Veggies; Mussels in Tomato-Parsley Sauce Baked in Parchment; Fresh Pears with Gorgonzola, Honey, and Walnuts

Wednesday, September 28- 12:00pm ET/11:00am C

BUSY DAY BREAKFAST

Lucinda shows how to create quick and nutritious breakfast dishes that the whole family can enjoy.

Recipes: Mad Hungry Oatmeal; Asparagus-Spinach Vegetable Frittata; Milk & Cookies Smoothie

Thursday, September 29- 12:00pm ET/11:00am C

VEGETARIAN ITALIAN DINNER

When Lucinda’s husband drops off some homegrown eggplant she whips up a simple vegetarian Italian meal.

Recipes: Eggplant Parmesan Stacks; Tri-Color Salad (Arugula, Radicchio and Fennel Salad); Bruschetta with Lemon Ricotta; Campari Orange Cocktail

Friday, September 30- 12:00pm ET/11:00am C

WONTONS THREE WAYS

Lucinda uses wontons three ways, two savory dishes and one sweet.

Recipes: Ravioli Soup; Pork and ginger wonton stir fry; Chocolate Hazelnut Orange Wontons