Information for Thursday October 4
National Automotive Expert Doug Brauner was LIVE from the 2007 Orange County Auto Show and shows us the next wave of vehicles coming to a showroom near you.
We talked to sexy actress Molly Simms. "Las Vegas" airs friday nights at 9 on NBC.
Hockey great, Mike Richter stopped by LIVE!!! He's getting ready for the New York City Marathon and running for a great cause. For more info, you can log onto www.orangelaces.com
Eric Bogosian stopped by live! You can catch the new season of Law and Order Criminal Intent tonight at 10 on USA .
Actress Maggie Grace stopped by live to chat about her new movie "The Jane Austen Book Club." You can catch the movie in select theaters now..
The Purcell sisters stopped by to show us gals how to throw the perfect tailgating party...for more tips and recipes, log on to our website at cw11.com or http://www.purcellsisters.com/
Here are some recipes featured on the show…
Hillshire Farm® Hot Link Kebabs with Red Pepper Coulis Dipping Sauce
(Found at www.totalmealsonline.com)
Ingredients
1 package of Hillshire Farm Hot Link Sausage, cut into 1" thick pieces
1 red or green bell pepper, chopped into 1" squares
1 clove garlic, peeled and diced
2 tablespoons of olive oil
Method
1. Heat grill to high.
2. Assemble 2 long skewers: 1 piece of bell pepper, 3 pieces of hot link, 1 piece of bell pepper, 2 pieces of hot link.
3. In a small bowl mix together oil and garlic. Using a pastry brush, lightly brush skewers with oil mixture.
4. Spray grill with vegetable oil spray.
5. Place skewers on grill and cook turning occasionally until meat is heated through and grill marked-approximately 1-2 minutes per side.
6. Serve with Red Pepper Coulis.
Red Pepper Coulis
Ingredients
1 clove garlic, peeled
5 red bell peppers; roasted, seeded and skinned
1/2 large shallot; roughly chopped
1 tablespoon olive oil
1/2 teaspoon sherry vinegar
white pepper
salt
Method
1. Place first five ingredients in blender and puree until smooth.
2. Season to taste with salt and pepper.
3. If the puree is too thick, add more olive oil as needed for desired consistency.
4. Serve warm or at room temperature with kebabs.
Grilled Pound Cake with Black Pepper-Balsamic Vinegar Glazed Strawberries
(Found at www.totalmealsonline.com
Ingredients
1 Sara Lee® pound cake; sliced and grilled
2 pints of strawberries; halved
1 cup balsamic vinegar
5 tablespoons sugar
1 tablespoon honey
1 teaspoon fresh cracked pepper
Method
1. In small saucepan, combine balsamic vinegar, honey, sugar and pepper over medium heat.
2. Bring to a low boil and cook until liquid is reduced by half (about 10 minutes) stirring frequently.
3. Remove from heat.
4. Spoon strawberries over pound cake and drizzle with black pepper-balsamic vinegar syrup.
Pineapple salsa with plantain chips
Makes about 2 ½ cups of salsa
1 pineapple, peeled, cored and sliced into ¼ inch-thick rounds
1 tablespoon olive oil
1 cup chopped red onion
½ cup chopped red bell pepper
2 tablespoons brown sugar
¼ cup chopped scallions (white and pale green parts)
2 tablespoons chopped cilantro, or more to taste
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
Purchased plantain chips
1. Preheat broiler
2. Broil the pineapple slices in the oven, about 4 minutes per side, until brown along edges. Remove from heat and let cool slightly, then finely dice.
3. Heat the olive oil over medium heat, add the onion, and stir for 3 to 4 minutes until onion is softened but not browned. Add the red pepper and the brown sugar and stir for 1 minute to combine. Remove from heat and add to pineapple. Add the scallions, cilantro, lime juice and vinegar. Stir to combine. Refrigerate until an hour before party time. Serve with plantain chips.
Sweet Potato Spread
Makes 3 cups of spread
Ingredients
3 large sweet potatoes (about 2 pounds)
2 medium carrots, peeled and finely chopped
1 small yellow onion
2 tablespoons tahini (ground sesame seeds; look for it near the soy sauce and sesame oil)
¾ teaspoon salt
¼ teaspoon curry powder
¼ teaspoon ground cumin
Focaccia bread
Method
1. Preheat oven to 400 degrees Farenheit
2. Place the sweet potatoes in a shallow roasting pan or jelly-roll pan and cover with foil. Roast potatoes for 15 minutes. Uncover and continue roasting until tender and soft, about another 30 minutes.
3. While potatoes are roasting, combine the carrots, onion, and ½ cup water in a medium nonstick skillet. Bring to a boil; reduce the heat and simmer covered for 5 minutes. Uncover and cook until water evaporates and vegetables are tender, about 3 minutes.
4. In a food processor, combine the sweet potatoes, tahini, salt, curry powder, and cumin. Process until smooth. Gradually add enough remaining water to make a spreadable puree. Add carrot mixture and pulse until blended. Serve at room temperature or chilled, with wedges of focaccia.
*Make ahead factor - The dip can be made 4 days ahead and keep covered and refrigerated, or made up to 2 weeks ahead and frozen.
Nelson's Blood Champagne Cocktail
(Found at www.purcellsisters.com)
To make one drink:
½ ounce tawny port
Champagne
Pour the port into a Champagne flute. Top off with Champagne.
French 75 Champagne Cocktail
To make one drink:
½ ounce gin
½ ounce fresh lemon juice
½ teaspoon superfine sugar
Champagne
Pour the gin and lemon juice into a Champagne flute and stir in the superfine sugar until dissolved. Top with Champagne.