Showing posts with label on. Show all posts
Showing posts with label on. Show all posts
Thursday, April 16, 2015
Behind the Scenes of a Television Cooking Segment The Weekend Gourmet Cooks on Great Day SA!
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| Its 15 minutes until the show goes live, so Im busily putting the finishing touches on my prep work in the KENS 5 kitchen set. |
Most of yall dont know this, but I have a background in broadcasting. During college, my undergrad degree was in Radio, Television, and Film. Ive worked for a variety of radio stations...and I dabbled in a bit of TV back in the day as well. I also love public speaking, so its a dream come true to appear on a professional television broadcast!! This time, they asked me to focus on a light and healthy summer meal...so I shared my yummy Pollo Confetti Chef Salad. I thought it might be fun to share some behind-the-scenes pictures that Michael snapped, along with some information about everything that goes into preparing for a 4-to-5-minute television cooking segment.
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| Five minutes before the show starts, the ingredients are laid out...the decor is set up, and a finished salad is on display. |
The alarm goes off at 600...I need time to do full hair and makeup and load up the car before we leave at 730. The show airs live at 900 each morning, and guests are asked to arrive at 800 to set up. Let me tell you, the time goes by QUICKLY!! There are tons of lights, cameras, and monitors on the set...and lots of production staff running around getting ready for the show. As I prep my ingredients and decorate the kitchen set, the producer tells me that Ill be up after the opening segment and first commercial break. Host Paul Mireles stops by to discuss what questions hell ask...and I let him know that Im going to have him help me assemble the salad as we chat.
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| The view of the Great Day SA set from the audience point of view. Notice multiple cameras, monitors, and crew. Ralph, the producer, is in the Spurs Ginobili jersey. His job is to keep this controlled chaos organized! |
The audience is seated about 15 minutes before the show starts. Im mostly set up by then, so its time to go into the production booth to verify the spelling of my name and the blogs url for the pop-ups that will be inserted during my segment. Then, its off to the dressing room to powder my nose, fluff and spray my hair, and put on my apron. Not only does the camera add 15 lbs. (NOT fun, by the way...), but the bright studio lights can really make you look washed out -- especially when youre as fair as I am! That means I have to wear a lot more makeup than usual, and more vibrant colors. Then? Its showtime!! During the opening segment, I make sure that everything is in place...and I just try to relax and have fun. Michael waves at me from the audience and gives me a thumbs up...hes my biggest fan!
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| This is a teleprompter. It is mounted to the top front of the camera, and the text crawls up as the host reads the words. |
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| In the KENS 5 kitchen with host Paul Mireles. There are three cameras and a monitor over my shoulder the entire time! Its really not as scary as it looks. I just try to think of it as hanging out in the kitchen and talking about food...and all the cameras just happen to be there! |
When the show is over, I thank the production crew for their work...chat a bit with the hosts and producer, and leave one of the finished salads for them to enjoy! Michael and I pack up my stuff, load it in the car, and get back to our normal life. Its time to head to my day job for the rest of the day...and I take the other completed salad to the office to share with my co-workers. People ask me if its scary or nerve-wracking to be on live television. I can honestly say that I find it to be a blast...and not the least bit scary. Cooking on television is such fun for me! And now...heres how the final product looked as it aired live. Now that you know what it takes to make this segment happen, tell me what you think!
Sunday, February 15, 2015
Nolan Ryan Beef Spotlight Featuring Bulls On Parade Fajita Burgers
I’m excited to share a fantastic burger recipe with you today that incorporates my love of Texas beef with my love for the Houston Texans football team! I recently received some beef and seasonings from Texas-based Nolan Ryan Beef. They offer a huge selection of products to choose from, but I picked 90% lean ground beef, a rump roast, and two gorgeous ribeyes to try out in my kitchen. This is some fantastic beef, yall! Ill be talking more about the roast and the steaks soon, but todays all about the burger! Before I get to the food...if you’re not familiar with Nolan Ryan, let me clue you in. He’s from my hometown of Alvin, Texas. And he just happens to be one of the best pitchers to ever play the game of baseball: 5,714 career strikeouts, 7 no hitters, and a member of the Baseball Hall of Fame. When he retired, he set his sights on baseball management...and producing high-quality beef products. Mr. Ryan is as serious about his beef as he was his pitching. His products are definitely all-star caliber: grown in Texas and full of flavor!
I used the hamburger meat and fajita seasoning to create an original recipe to enjoy during last weeks Texans game: Bulls On Parade Fajita Burgers. All the flavors of fajitas in hamburger form...are you drooling yet? Im a die-hard Houston sports fan: Astros, Texans, and Rockets. I have to admit to having an extra-special love for football...and the Texans! Their crushing defense was nicknamed Bulls On Parade last year, so that’s the name I gave my flavorful burger creation…which we enjoyed while we watched the Texans beat our nemesis Peyton Manning last Sunday.
This is a big burger full of big flavors…named after a BIG defense! The juicy meat is well-seasoned and seared to perfection…then layered on a toasted bun jack cheese, grilled onions and RED bell peppers, avocado slices, and a spicy creamy chile-lime spread. A spicy, juicy burger is the perfect meal to enjoy while watching the big game!
Bulls on Parade Fajita Burgers
a Weekend Gourmet Original
Step 1: Combine the following ingredients in a large bowl: 1 lb. 90% lean Nolan Ryan beef, 1 tbs. Nolan Ryan fajita seasoning, ¾ cup frozen corn kernels, 2 cloves grated garlic, 2 sliced green onions, and 1 tbs. Tabasco. Thoroughly combine all ingredients and let the mixture rest in the refrigerator for 30 minutes so the spices develop and permeate the meat.
Step 2: Make the creamy spread by adding the following ingredients to a bowl: ¾ cup light sour cream, the juice of ½ lime, 1 tsp. Nolan Ryan fajita seasoning, and 1 tsp. Tabasco. Stir well to combine and set aside in the fridge until you’re ready to assemble the burgers.
Step 3: Add 1 tbs. olive oil to a non-stick skillet over med-high heat. Add half of a yellow onion sliced into rings and one red bell pepper cut into matchstick pieces. Sautee until they are cooked, but still have a bit of bite to them. Set aside until you’re ready to assemble the burgers.
Step 4: Divide the meat mixture into three patties. Add 1tbs. olive oil to a large non-stick skillet over med-high heat. Heat the pan for 5 minutes before adding the hamburger patties to the pan. This will allow them to sear nicely on the outside and to caramelize any corn that’s on the outside of the patties. Cook for about five minutes per side.
Step 5: To assemble the burgers, toast three buttered hamburger buns. Put some of the chile-lime spread on both sides of the buns. Layer the ingredients on the bottom bun in this order: field greens, sliced avocado, a burger patty, a slice of jack cheese, and some of the grilled onions and peppers. Add the top bun and get ready for a feast!
We loved this burger! The meat was beefy and juicy, and the fajita seasoning-hot sauce combo gave it a nice heat. We enjoyed the sweet addition of the corn, which roasted on the outside of the burgers and provided another layer of flavor. The onion and pepper was vital to creating the classic fajita profile, and the creamy sauce was tart…with a kick from the fajita seasoning and lime. The creamy cheese and cooling avocado kept the heat from becoming overpowering. Keeping with the Texans’ blue and red theme, I served these burgers with BLUE tortilla chips.
My Texas readers can purchase Nolan Ryan Beef at several major grocery chains, including Kroger, Super S, and Sprouts. If you live outside of Texas, you can try this fabulous beef too. They offer online ordering and will ship all across the country.
Disclosure: Nolan Ryan Beef provided me with beef products in order to facilitate this post. All opinions expressed are mine, and the hamburger recipe is a Weekend Gourmet Original.
My Texas readers can purchase Nolan Ryan Beef at several major grocery chains, including Kroger, Super S, and Sprouts. If you live outside of Texas, you can try this fabulous beef too. They offer online ordering and will ship all across the country.
Disclosure: Nolan Ryan Beef provided me with beef products in order to facilitate this post. All opinions expressed are mine, and the hamburger recipe is a Weekend Gourmet Original.
Monday, February 9, 2015
Fresh Take On Dinner with Green Giant Steamers Featuring 15 Minute Chicken and Veggie Couscous Skillet
Take Pasta Night for example. Instead of having plain jarred marinara sauce and pasta, simply add Valley Fresh Steamers Market Blend Vegetables. Voila – you’ll have Spaghetti Veggie Bolognese in no time flat! You have a completely new take on a classic dish by simply adding one healthy new ingredient.
15-Minute Chicken and Veggie Couscous Skillet
a Weekend Gourmet Original
Ingredients:
- 1 package Green Giant Steamers Healthy Vision blend
- 7-ounce package Garlic and Olive Oil couscous mix
- 1 small shallot, thinly sliced
- 6 ounces chopped cooked chicken breast
- 2 ounces feta cheese, crumbled [NOTE: You can sub crumbled goat cheese if you prefer]
Directions:
Step 1: Cook the couscous mix according to the package directions, adding the sliced shallot. While the couscous cooks, prepare the the Green Giant Steamers according to the package directions.
Step 2: When the couscous is cooked, give it a quick fluff with a fork. Add the Green Giant Steamers and chicken breast. Stir well to combine. Sprinkle the crumbled feta on top. Serve the meal directly from the skillet.
That’s it! Quick-cook ingredients let you have this big-flavor skillet dinner on the table in a matter of minutes. The couscous was perfectly seasoned with garlic, olive oil and shallot. The rosemary-infused butter sauce from the Steamers provides another layer of seasoning to the dish. The feta adds a tangy, salty flavor profile that works perfectly with the couscous and chicken. This is a filling dish that no one will believe you pulled together in less than 30 minutes. If you want, that can be our little secret!
Disclosure: Information and a Green Giant prize pack have been provided by General Mills through Platefull Co-Op. All opinions expressed are my own.
Saturday, January 31, 2015
A Night On the Town San Antonio Bloggers Event with La Madeleine
One of my favorite places to grab lunch with friends or a delicious French pastry to go is La Madeleine...the food is homey and delicious, but the prices are reasonable. I was surprised and very excited when I received an e-mail last week inviting me to attend a VIP blogger event at a local La Madeleine that had recently undergone an extensive remodel. The event was last night, and I had a fantastic time!! I had a chance to see my friend Stephanie from The Chickpea Chickadee...and I met another local food blogger named Lauren from Oh My Puddin. Go check out their blogs if you haven’t...they’re great reads with lots of fun recipes.
I met Stephanie outside the restaurant, and we walked in together. As soon as we entered the restaurant, we were welcomed warmly by a friendly staff member and escorted to a lovely private dining room in the back. We were served wine and had a chance to mingle with some of the other bloggers in attendance. It was really fun to meet some fellow San Antonio bloggers and get to know them and hear a bit about their blogs! I also met Patrick Esquerre, the founder of La Madeleine.
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| Me with La Madeleines founder, Patrick Esquerre. |
Mr. Esquerre is originally from the Loire Valley in France, and he opened the first La Madeleine in Dallas in 1982. As we chatted, he told me one important lesson that he had learned: when you don’t know to do something? Just listen. He opened the first La Madeleine as a restaurant geared toward women. He listened to what his customers liked most about the food, decor, and overall experience. He must have listened very well, because his company quickly grew and has become very successful. Over the past 30 years, he has expanded to 60 locations. Most of his restaurants are in Texas and neighboring states like Oklahoma and Lousiana...but there are also locations in Virginia and Washington, DC.
We had a chance to visit with La Madeleine President and COO Philip Costner as well. He told us about the company’s commitment to providing quality food that is served by friendly employees in a pleasant, welcoming environment. Both he and Mr. Esquerre were so friendly and down-to-earth themselves...which makes me even happier to be a La Madeleine customer. Much like my experience with the Reichert family when I visited Red Gold Tomatoes in Indianapolis earlier this year, it makes me feel a strong personal bond with a company when the very top-level executives treat me so kindly!
We were treated to a buffet featuring some of La Madeleine’s delicious signature items: Casesar salad and tomato-basil soup, Chicken La Madeleine, seasoned green beans, rice pilaf, and quiche. While we ate, we had a chance to learn more about the history of this Texas-based company from both Mr. Esquerre and Mr. Costner.
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| Two of my favorite items at La Madeleine: their famous tomato-basil soup and Caesar salad! |
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| Chicken la Madeleine with a creamy mushroom sauce, seasoned green beans, rice pilaf, and two kinds of quiche. |
After dinner, it was time for a personal tour of the remodeled location to learn about the modifications that were made...and the reasons behind them. This location now features large high-def screens behind the counter at the ordering area. The menu items are easy to read, which helps speed your time in line...and the cook area is open so you can actually see your food being prepared.
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| The addition of large monitors with the menu make ordering faster and easier! |
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| The pastry case...could you pick just one? My favorite are the little mini fruit and cream tarts! |
The restaurant has been designed to have the look and feel of dining in a cozy French country home...and it now feels more open, with high ceilings and wood floors. One of the things that Mr. Costner mentioned that I was happy to hear is that the restaurant has done away with trays. Rather than carry your food to the table when its cooked, you simply take a seat after ordering...and your food is served to you.
Before we knew it, it was time for dessert...my favorite part of any meal! We were treated to an assortment of mini pastries and mini parfaits, along with their classic Strawberries Romanoff. I correctly guessed the three ingredients in the delicious Romanoff sauce, so I was given a $10 gift card to use the next time I eat at La Madeleine!
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| A tray of delicious mini tarts and mini parfaits. I love the mini fruit tarts, but tried something new this time: the strawberry cheese mini parfait! It was the perfect little after-dinner sweet bite! |
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| One of La Madeleines signature desserts: Strawberries Romanoff...fresh strawberries topped with a delicious, creamy sauce. The sauce is the perfect consistency...not too thick, not too thin! |
Heavy thunderstorms were in the forecast, so it was time to say adieu after dessert and head home. There was still one last surprise waiting for us: La Madeleine logo tote bags filled with gifts for us to take home! Each blogger was given a package of fresh-baked oatmeal-raisin mini cookies, a baguette, a jar of their new low-fat tomato-basil soup, and a $10 gift card for a future visit. Our hosts were so generous...I can’t thank them enough for inviting me to their lovely location last night. I love eating delicious food like whats served at La Madeleine...but knowing how genuinely nice the people who run the company are? That makes it even better!
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