I'm really excited for this morning's shows. I love game days and especially since my Packers are actually in the bowl this year, which I am absolutely THRILLED about, I can't wait to see what's going to be on the menus this morning. So I checked the guide and its not really an all-morning thing like they used to do with most of the shows being a new variation on the day's theme; there are a few episodes focusing on game day but there are also a few of the shows that don't. I guess I can deal with that. lol Now you already know I may not watch them all; FN even though I'm trying to get back into it, just isn't pulling my interest these days. But you have my word to try and stick it out today.
5am: According to the guide, Tyler's Ultimate is kicking off the morning with his ultimate po'boys. Now I'm not a fan of oysters myself and the po boy is an oyster and shrimp one, but I guess I'll watch. lol We're at the halfway mark of the show and the seafood is cooking and he just started on the sweet potato matchstick fries. After cutting the potatoes via mandolin, you make the matchstick by cutting those pieces into small strips, then dunking them in ice water to remove alot of the starch. Then you fry em up. I wouldn't necessarily use it with sweet potatoes; I'd use it with regular potatoes myself, but its still a good strategy to use. I wanna find a way to use this Creole seasoning in something, it has onion & garlic powder, cayenne pepper and paprika, as well as the regular s&p. Tyler made a little flour season mix for the oysters and shrimp to fry in, didn't really hear what was in it besides flour but I did see some color so I'll assume its got the Creole seasoning mixed in with it. The pie is done, its a sweet potato pie with a praline crust; I'm not a big pie person but I gotta admit it does look pretty good. That wrapped the epi, my favorite ging chef is next.
5:30am: Bobby's Grill It! features wahoo, which is some kind of Hawaiian fish. His guest today is a newswoman from Green Bay (I swear that must have been a coincidence) who relocated to San Diego and she's doing a more tropical theme for her version with the fish, while Bobby's grilling it and making a sauce for it with a North Italian salad on the side. She's making a blue cocktail; he's making a Bellini. They have pretty good chemistry together; he's not really trying to overtalk her like some of the other guests and she seems to be holding her own. I'm surprised I haven't heard him mention ginger yet; right now some anchovies and garlic are cooking up in the pan. I'm definitely NOT an anchovy fan and have never cooked with fresh fish so this epi is kinda lost on me personally. I wonder what capers taste like. Rest of the show was just the grilling of the fish and veggies, the finishing touches of the cocktails are finished and now she's sampling Bobby's crostini. Never would have put plum and ricotta together, but doesn't seem tooo bad. Both cocktails look good; I'd try them if I was a drinker. The wahoo sandwich she made looks great and so does Bobby's with the sauce on top. In short, good show.
6am: Big Daddy's on now, with a new epi featuring a stromboli, buffalo chicken wraps and a surf and turf. The show has a new opening, I personally prefer the other one but I digress. The chicken is being marinated in buffalo sauce and then tossed in flour, before frying up in the pan. Instead of using wings, Aaron used boneless chicken breast, which I like. I don't care for wings, but I can def do boneless chicken breasts. The chicken's going to be wrapped in lettuce with a salsa made of scallions, jalapenos, red peppers and tomatoes, topped with olive oil and s&p. Not a bad salsa. I love this menu personally. I'd make this stuff in a minute and the kids would eat it up. After adding the chicken, he topped it with a ranch with blue cheese crumbles. The stromboli is next and it looks great already. I'm hungry. >.< It's being layered with pepperoni, salami, looks like mozzarella cheese, tomatoes and deli-sliced ham. He's very generous with the meat and I love it; Subway cheats like hell when they're putting the meat on your sandwich. It looks like its being rolled in a premade pizza dough with egg whites on the ends. After rolling and tucking in the ends, place on a greased pan, top with olive oil brushed over the top and bake for 25 mins at 400. It's an excellent game day recipe; I am in total flove with it. I'm not big on surf and turf but the previews of the burger look huge and not half bad at all. These folks might make a convert of me yet. lol 1 lb of deveined shrimp with the tails off is processed until the consistency of ground meat, and Japanese breadcrumbs, eggs, and olive oil are mixed with some hot sauce, Old Bay, fresh minced garlic and pepper to combine everything together. Some greenage--parsley, scallions and jalapenos--are put in the bowl with the shrimp mix and then the other pound of unground shrimp is added to the bowl. I think that was a good method to make sure the burgers hold their consistency and shape while they're cooking but still have actual pieces of shrimp in there. I can do without the groaning and moaning being made while Aaron's doing all of this, but you take the good and the bad right? Excluding the shrimp burgers because I'm a little skittish with seafood, I'd make this entire meal. G is next.
6:30am: G's putting a twist on bar faves, but it still comes off as classy and kinda gourmet-ish. Not complaining though. I think she's making the cinnamon chocolate fudge. It looked like...it looked wonderful. @_@ OMG the choco's melted and its all in a big ball being spread out so it can set in the fridge, I'd rather eat myself to a tummyache and just have the bowl. That's just me. Next are the twice baked potatoes with proscuitto, cheese and mushrooms and I'm eager to see what they're about. I'd put a little twist on it myself and do like fried potato skins and top em with those things. Either one could work for me. After baking them once and taking the potato out of the skins, its combined with butter, the mushrooms, onion and garlic and I think put back into the potato skin and baked again. These mozzarella balls seem like a mix between hush puppies and cheese sticks, which I don't mind at all. I FLOVE cheeeeeeeeese. ^__^ lol Putting the egg and breadcrumb mixture on the cheese and frying them twice creates that thick breaded coating you see in the bars and junk. I loves it. I'm not sure what chutney is, but I'll watch it anyway. 8 cloves of garlic are going in it. -_- No tanku. I remember telling you about my traumatizing garlic tale last weekend, so again...no tanku. All in all, not a bad show. I really only remember the @_@ fudge though. My memory's selective. I sowwie.
I fell asleep around 7 or so...so yet again, I get a fail in morning reviews. Thankfully, FN changed their lineup and since the cooking shows stop at 10 and for the most part aren't that good anyway, I guess my mornings of reviewing cooking shows are over. And good riddance, because I wasn't very good at it. Oh well, trial and error. lol
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5am: According to the guide, Tyler's Ultimate is kicking off the morning with his ultimate po'boys. Now I'm not a fan of oysters myself and the po boy is an oyster and shrimp one, but I guess I'll watch. lol We're at the halfway mark of the show and the seafood is cooking and he just started on the sweet potato matchstick fries. After cutting the potatoes via mandolin, you make the matchstick by cutting those pieces into small strips, then dunking them in ice water to remove alot of the starch. Then you fry em up. I wouldn't necessarily use it with sweet potatoes; I'd use it with regular potatoes myself, but its still a good strategy to use. I wanna find a way to use this Creole seasoning in something, it has onion & garlic powder, cayenne pepper and paprika, as well as the regular s&p. Tyler made a little flour season mix for the oysters and shrimp to fry in, didn't really hear what was in it besides flour but I did see some color so I'll assume its got the Creole seasoning mixed in with it. The pie is done, its a sweet potato pie with a praline crust; I'm not a big pie person but I gotta admit it does look pretty good. That wrapped the epi, my favorite ging chef is next.
5:30am: Bobby's Grill It! features wahoo, which is some kind of Hawaiian fish. His guest today is a newswoman from Green Bay (I swear that must have been a coincidence) who relocated to San Diego and she's doing a more tropical theme for her version with the fish, while Bobby's grilling it and making a sauce for it with a North Italian salad on the side. She's making a blue cocktail; he's making a Bellini. They have pretty good chemistry together; he's not really trying to overtalk her like some of the other guests and she seems to be holding her own. I'm surprised I haven't heard him mention ginger yet; right now some anchovies and garlic are cooking up in the pan. I'm definitely NOT an anchovy fan and have never cooked with fresh fish so this epi is kinda lost on me personally. I wonder what capers taste like. Rest of the show was just the grilling of the fish and veggies, the finishing touches of the cocktails are finished and now she's sampling Bobby's crostini. Never would have put plum and ricotta together, but doesn't seem tooo bad. Both cocktails look good; I'd try them if I was a drinker. The wahoo sandwich she made looks great and so does Bobby's with the sauce on top. In short, good show.
6am: Big Daddy's on now, with a new epi featuring a stromboli, buffalo chicken wraps and a surf and turf. The show has a new opening, I personally prefer the other one but I digress. The chicken is being marinated in buffalo sauce and then tossed in flour, before frying up in the pan. Instead of using wings, Aaron used boneless chicken breast, which I like. I don't care for wings, but I can def do boneless chicken breasts. The chicken's going to be wrapped in lettuce with a salsa made of scallions, jalapenos, red peppers and tomatoes, topped with olive oil and s&p. Not a bad salsa. I love this menu personally. I'd make this stuff in a minute and the kids would eat it up. After adding the chicken, he topped it with a ranch with blue cheese crumbles. The stromboli is next and it looks great already. I'm hungry. >.< It's being layered with pepperoni, salami, looks like mozzarella cheese, tomatoes and deli-sliced ham. He's very generous with the meat and I love it; Subway cheats like hell when they're putting the meat on your sandwich. It looks like its being rolled in a premade pizza dough with egg whites on the ends. After rolling and tucking in the ends, place on a greased pan, top with olive oil brushed over the top and bake for 25 mins at 400. It's an excellent game day recipe; I am in total flove with it. I'm not big on surf and turf but the previews of the burger look huge and not half bad at all. These folks might make a convert of me yet. lol 1 lb of deveined shrimp with the tails off is processed until the consistency of ground meat, and Japanese breadcrumbs, eggs, and olive oil are mixed with some hot sauce, Old Bay, fresh minced garlic and pepper to combine everything together. Some greenage--parsley, scallions and jalapenos--are put in the bowl with the shrimp mix and then the other pound of unground shrimp is added to the bowl. I think that was a good method to make sure the burgers hold their consistency and shape while they're cooking but still have actual pieces of shrimp in there. I can do without the groaning and moaning being made while Aaron's doing all of this, but you take the good and the bad right? Excluding the shrimp burgers because I'm a little skittish with seafood, I'd make this entire meal. G is next.
6:30am: G's putting a twist on bar faves, but it still comes off as classy and kinda gourmet-ish. Not complaining though. I think she's making the cinnamon chocolate fudge. It looked like...it looked wonderful. @_@ OMG the choco's melted and its all in a big ball being spread out so it can set in the fridge, I'd rather eat myself to a tummyache and just have the bowl. That's just me. Next are the twice baked potatoes with proscuitto, cheese and mushrooms and I'm eager to see what they're about. I'd put a little twist on it myself and do like fried potato skins and top em with those things. Either one could work for me. After baking them once and taking the potato out of the skins, its combined with butter, the mushrooms, onion and garlic and I think put back into the potato skin and baked again. These mozzarella balls seem like a mix between hush puppies and cheese sticks, which I don't mind at all. I FLOVE cheeeeeeeeese. ^__^ lol Putting the egg and breadcrumb mixture on the cheese and frying them twice creates that thick breaded coating you see in the bars and junk. I loves it. I'm not sure what chutney is, but I'll watch it anyway. 8 cloves of garlic are going in it. -_- No tanku. I remember telling you about my traumatizing garlic tale last weekend, so again...no tanku. All in all, not a bad show. I really only remember the @_@ fudge though. My memory's selective. I sowwie.
I fell asleep around 7 or so...so yet again, I get a fail in morning reviews. Thankfully, FN changed their lineup and since the cooking shows stop at 10 and for the most part aren't that good anyway, I guess my mornings of reviewing cooking shows are over. And good riddance, because I wasn't very good at it. Oh well, trial and error. lol
