Interview with Robert Irvine, host of Restaurant Impossible

I enjoyed interviewing  Robert Irvine, host of Restaurant Impossible on the Food Network. The show takes on a life of its own, he says. It's about so much more than a restaurant. It's about the restaurant owners and why they're in the position they're in. It's about getting to know the people, the surrounding area and what needs to be fixed to make their restaurant successful. "The show is so exciting because it shows all different facets of the business."

I recommend Robert's latest book, Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day. You can order a copy by clicking on the title or through the "I Recommend" box on the right side of my blog. You can also order Dinner: Impossible - The Complete First Season in the same way.
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You can listen to my interviews on my website.

Listen or download my interviews here.

Interview with Randy Finch, star of Ice Brigade on the Food Network

I was pleased to interview Randy Finch recently. Randy is the host of the new Food Network Show, "Ice Brigade." Before refrigeration, ice sculptures were primarily utilitarian. Quite simply, chefs used them to keep food cold. In the past 20 years, ice sculptures have been elevated to a unique art form, one that allows plenty of interaction.  There's something unique about an art form that only lasts for a day.

You can listen to my interview with Randy on my website

See all my interviews here.

Get a Taste of Spring Break

Aren't going anywhere on spring break?  Bring the taste of the tropics to your home with this delightful recipe, Pork Tenderloin with Apricot Mustard Sauce. I was featured on Houseworks this week, demonstrating this recipe.  Watch the video here.

Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue

Servings: 8

• 2 pounds bay scallops, large
• 1/2 cup flour
• 1 teaspoon sea salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 4 tablespoons grapeseed oil
• 12 cups mixed lettuce, natural
• 8 ounces  Roth Kase Buttermilk Blue (a tangy, creamy blue cheese, available at Open Harvest)
• 8 ounces dried cranberries
• 4 fluid ounces balsamic vinegar
• salt and pepper to taste
• 2 lemon, sliced

Toss scallops in flour with sea salt, cayenne and black pepper. Heat olive oil in skillet and sauté on medium-hot, turning as needed, (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, cheese, cranberries, and balsamic vinegar in a mixing bowl. Toss gently with tongs.

Neatly place salad in middle of plate. Arrange scallops around top of greens. Garnish with lemon slices.

Per Serving  309 Calories; 16g Fat (46.1% calories from fat); 26g Protein; 16g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.

See how to make Shepherd's Pie for St. Patrick's Day

Here's a great idea for St. Patrick's Day:  Shepherd's Pie.  Watch the video and see the recipe here:

Ingredients purchased from Leon's Gourmet Grocer.

Pork tenderloin with Apricot Mustard Sauce

Servings: 6

Sauce

3 tablespoons olive oil

1/4 cup diced onions

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole grain mustard

1/4 cup Dijon mustard

3/4 cup apricot fruit sweetened preserves

Pork

2 pounds pork tenderloin, cut 1" thick

olive oil spray

salt and pepper

Sauce

Heat olive oil in skillet. Add onion and garlic and cook until soft. Add cider vinegar and simmer 3 min stirring to make use onion and garlic do not burn.

Add mustards and apricot preserves and stir until all is melted together.

Pork

Stray each side of pork steaks with olive oil spray and sprinkle with salt and pepper.

On a very hot grill, sear each side of pork for 2 min on each side. Reduce heat to medium and brush pork with sauce. Cook on low heat until temperature reaches 155 degrees. Remove from oven and brush with sauce. Let rest and serve with the sauce on the side.

Per Serving : 252 Calories; 12g Fat (45.0% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 201mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Ingredients purchased from Leon's Gourmet Grocer.