while we are looking back at our 1st season of Cooking for the Boys LIVE, lets not forget that we did much more than cook. In fact we offered specialty shows like our FRIDAY HAPPY HOUR show, and one of my favorites was the LEMON DROP.... enjoy
Lemon Drop
Aug 24, 2012
Aug 13, 2012
The biggest show of Season 1
While we made 27 live episodes, nothing came close to our BIG THANKSGIVING SHOW. It was a full meal, eight different dishes and ran about an hour. That is with no commercial breaks and Chef Mick always moving. So while it may be the middle of August 2012, it is never too early to plan for Thanksgiving... enjoy
THE BIG THANKSGIVING SHOW!!!
special thanks to my Producers, Director and Social Media Guru...
Dario and Duran Lucio
special thanks to my Producers, Director and Social Media Guru...
Dario and Duran Lucio
Aug 7, 2012
We continue with our LOOK BACK to SEASON 1
this look back happens to be our first VEGETARIAN show and it was a great meal.....
Here is what you need
MENU
EGGPLANT AND STEWED TOMATO CASSEROLE
Eggplant
Silk
Flour
Can of stewed tomatoes
Bread crumbs
Pepper
Parmesan cheese
Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water
over. Drain, dip in Silk then Flour and then back into the Silk before using the fine bread crumbs.
Sautee in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels.
Layer eggplant in bottom of casserole. Sprinkle Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant.
Cover and bake at 350 degrees for 25 minutes.
CAULIFLOWER "MASHED"
1 head cauliflower
Silk
Butter substitute
Salt & pepper
Paprika
Cook cauliflower until fork tender. Place cauliflower (in pieces), Silk (milk substitute) , salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.
Sweetened Green Beans
Fresh Green Beans
Butter substitute
Olive Oil
Sugar
Red Pepper Flakes
Heat olive oil and butter substitue in Sautee pan
Add Green Beans (blanched in hot water) and toss to coat
Sprinkle with Sugar and Red Pepper Flakes
Here is what you need
MENU
EGGPLANT AND STEWED TOMATO CASSEROLE
Eggplant
Silk
Flour
Can of stewed tomatoes
Bread crumbs
Pepper
Parmesan cheese
Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water
over. Drain, dip in Silk then Flour and then back into the Silk before using the fine bread crumbs.
Sautee in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels.
Layer eggplant in bottom of casserole. Sprinkle Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant.
Cover and bake at 350 degrees for 25 minutes.
CAULIFLOWER "MASHED"
1 head cauliflower
Silk
Butter substitute
Salt & pepper
Paprika
Cook cauliflower until fork tender. Place cauliflower (in pieces), Silk (milk substitute) , salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.
Sweetened Green Beans
Fresh Green Beans
Butter substitute
Olive Oil
Sugar
Red Pepper Flakes
Heat olive oil and butter substitue in Sautee pan
Add Green Beans (blanched in hot water) and toss to coat
Sprinkle with Sugar and Red Pepper Flakes
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