The national chef of Fleming’s Prime Steakhouse & Wine Bar, Russell Skall, was my guest on The Recipe Box.
The show topics focused on the steps to selecting and preparing the Perfect Steak, as well as a few of Chef Russell’s simple sauces and wicked side dishes.
Chef Russell oversees menu development, supervision of the skilled kitchen staff and the purchase of food products for the restaurants. Fleming's Prime Steakhouse ensures quality and consistency by using only the top 2% of Prime beef available and then they hand cut the steaks daily. Also, Fleming's many recipes are made from scratch using the freshest ingredients, presenting a vast array of flavor profiles and innovative menu choices.
Roxanne Ravenel, the Job Search Strategy Coach has been involved in the hiring process at various levels for nearly a decade. Roxanne has a diverse background in the corporate and non-profit worlds and as an entrepreneur. Roxanne’s passion for helping job seekers improve their career prospects and quality of life began during her experience as a recruiter with a global outsourcing firm. After reviewing thousands of resumes and screening, interviewing, and hiring hundreds of job applicants she realized that many candidates truly struggled with resumes and interviewing.
She started the Job Search Strategy Lab to help job seekers maximize their success and achieve their career goals. Roxanne has developed job search strategy and career development workshops that teach job seekers to establish their “A” game and put it to the best possible use in their job search. She is the host of The Savvy Jobseeker show. www. www.savvyjobseeker.com/
Roxanne shared several KEY instructions on the show. Job seekers must develop a personal marketing strategy for their career, prepare an "employer focused" resume, and remain professional at all times. She is hosting an online seminar September 23, 2008 to teach job seekers how to prepare an effective employer-focused resume in 90-minutes.
Be sure to listen to the entire Recipe Box show and share the link with anyone you know that is actively promoting their careers.
GIVEAWAY ALERT: A digital copy of Roxanne's The Savvy Jobseeker's Guide & Workbook.
Leave a comment for a chance to when this great resource.
Embracing Your Big Fat Ass - Interview with Celebrity Chef Janette Barber On last night's Recipe Box show I was joined by 6 time Emmy winning producer, writer and celebrity chef, Janette Barber. A four time nominated head writer from the Rosie O’Donnell Show, she has written for the Grammy Awards and the Tony Awards. She was Hot Topics writer on ABC’s The View during Rosie O’Donnell’s tenure there and won a 2008 Daytime Emmy in Special Class writing for her work on that show. Chef Janette's show on the TV Food Network, Lighten Up focused on converting fattening recipes to be lighter healthier and less fattening. She was also a spokesperson and recipe creator for Molly McButter through two ad campaigns. Her current project with solftware company, ElmLife, involves creating a web-based, interactive, artificially intelligent software guide. An animated version of Janette will host the guide and interact with users to help them develop better, healthier eating habits. Also, Janette is the spokesperson for EyeCare America's Feast Your Eyes campaign about how healthier eating habits can preserve eye health. http://www.janettesblog.com/
We discussed her journey through weight loss/gain to finally being able to embrace her true self. Reaching out to other women with similar experiences, Janette has written a candid, yet humorous book. It is all about the importance of self-image to maintaining good health and making proper food choices. We talked about what it was like meeting Tyra Banks and naked video blogging. Also, I got my questions answered regarding Beastly the Cat. So, don't forget to grab your chub-buds and join the B-FAB movement!
Janette shared two groovy recipes on the show for Peanut Butter Cookies (substituting zucchini for shortening) and Cauliflower Pie (without the stink). Visit her blog for copies of the recipes.
Janette's life is so fascinating and the show was so much fun. You don't want to miss it. Catch the archive. Leave a comment below to win a copy of her new book.
GIVEAWAY ALERT: ** Join us and YOU COULD WIN a copy of Janette Barber's book "Embracing Your Big Fat Ass" (Atria) which is humorous self esteem and empowerment for women around the topic of body image.
Leave a comment for a chance to win!
~~ The Winner ~~
CONGRATULATIONS - PATTY WALKER !!
Thanks for listening & leaving your comment on the BTR program page
My special guest for The Recipe Box program was Chef Jill Houk of The Centered Chef. Chef Jill teaches healthy cooking classes to small groups and corporate organizations. Also, she is a media spokesperson, food stylist and consulting chef for Sara Lee Corporation. She has appeared nationally on Good Morning America (ABC), and locally on television stations throughout the country, including WMAQ-TV (NBC, Chicago), WGN (WB, Chicago), WJBK-TV (FOX, Detroit) and KATU-TV (ABC, Portland). Her philosphy: Good nutrition is at the core of fueling a healthy mind, body and soul. With the right foods as part of your healthy lifestyle, you will experience increased physical health, energy and mental awareness. http://www.CenteredChef.com/
Chef Jill shared several FANTASTIC recipes that will build your immune system and boost your energy level. They are quick, easy, colorful and full of vitamins and essential nutrients.
Edamame Salsa
Grilled Bison Steak
Potato-Kale Bake
Blueberry Relish
Pasta with Fresh Heirloom Tomato Sauce and Stuffed Squash Blossoms
Edamame Salsa with Grilled Sweet Corn
Makes 4 1/2-cup servings
Ingredients 1/2 cup edamame (soy beans) -- shelled, frozen 2 cups water 1/2 cup red onion -- diced small 1/2 cup tomato -- diced small 1/2 cup grilled sweet corn -- cut from the cob 4 teaspoons parsley -- chopped 4 teaspoons lime juice 1 teaspoon Kosher salt 1/2 teaspoon cracked black pepper
Method In a small sauce pan, boil two cups of water. Add the edamame with a pinch of salt. Cook 5 minutes, drain and rinse under cold water until completely cooled, about 5 minutes. Add the red onion, tomato, corn, parsley, lime juice and cooked edamame together. Season with salt and pepper.
Blueberry Relish
Makes 6 ¼-cup servings.
Ingredients ¼ cup red onion; diced ¼ cup balsamic vinegar 2 Tablespoons sugar 1 teaspoon lemon juice 1½ cups blueberries Salt and pepper to taste
Method Mix first five ingredients and let sit 20 minutes to blend flavors. Season to taste with salt and pepper
GIVEAWAY ALERT: From SmellGoodSpa.com - Almond Whipped Cream Scrub. Almond Whipped Cream Scrub is 4 in 1! Pick up your favorite washcloth, sponge, or puff and cleanse, exfoliate, moisturize, and fragrance your body! A creamy formulation of Almond Meal, exotic Demerara sugar, and Sweet Almond oil, that delivers a non-oily luxurious feel to the skin. Indulge today!
Leave a comment for a chance to win this luxurious product!
###
Enjoy these videos of Chef Jill preparing her Blueberry Relish recipe and her partner at The Centered Chef Food Studios, Chef Ryan Hutmacher, as he prepares Grilled Bison Steak (very lean) with kale and edamame salsa - YUM!
Fire & Flavor - Interview with Gena Knox, Cookbook Author and Co-Founder of FireandFlavor.com Davis and Gena Knox are on a mission to provide seasoning products for at-home cooks that are both unique and affordable. They focus on quality, simplicity and great taste. Gena's cookbook, Gourmet Made Simple, is packed with quick and easy recipes just as appropriate for everyday dining as they are for entertaining. Simple recipes for appetizers, salads, entrees, sides, and desserts. You’ll find tips on how to grill dishes indoors and out, using flavorful grilling planks and papers. http://www.fireandflavor.com/
Gena and I discussed the How-To of grilling with planks and papers, both indoors and outdoors. Her products are sold in Whole Foods Markets, Krogers, Safeway and online at http://www.fireandflavor.com/. The planks and papers come in two different sizes. The papers are great for grilling vegies and seafood when you only want a "hint" of smokiness. The planks are available in western cedar, maple, alder and oak. Also, they have special brine mixes for the Perfect Turkey, as well as, a 30-minute brine. The spice rubs can be used for extra seasoning in stir-fry, sprinkled over roasted vegetables, and brownie batters. Yum!
Listen to the interview with Gena on The Recipe Box. Her book, Gourmet Made Simple includes all types of recipes (not just for grilling) and is a great resource for everyday cooking. Here is a recipe from the FireandFlavor.com website:
Sesame Cedar Planked Salmon
Place: indoor/outdoor Prep Time: 5 minutes + soak Cook Time: 20 minutes Yield: 4 servings Main Ingredient: Fish/Shellfish 15" Western Red Cedar Grilling Planks
What you'll need: spicy brown mustard honey sesame seeds 4 - 6 ounce salmon fillets Fire and Flavor Asian Rub 1 Fire and Flavor Cedar Plank Recipe:
Glaze- 1/3 cup honey 1/3 cup spicy brown mustard 1 tablespoon water 1 tablespoon sesame seeds 1 tablespoon Fire and Flavor Asian Rub
Salmon 4 – 6 ounce salmon fillets 1 Fire and Flavor Cedar Plank
FIRST In a small saucepan set over medium heat, combine glaze ingredients. Cook for 4-5 minutes or until glaze has thickened slightly.
LAST Preheat grill to medium-low heat, about 350°F. Generously brush glaze on each salmon fillet. Place plank on grill, close lid and heat for three minutes. Using tongs, flip plank, and place salmon directly on heated side of plank. Grill with lid closed for 12-15 minutes until salmon is medium or done to your liking.
***
Listen to the entire interview on The Recipe Box Show and enter a comment below on this post for a chance to win a copy of Gena's book, Gourmet Made Simple.
Morgan Nichole Scott, Executive Event Designer of Envi Consulting & Associates, a boutique Event Management and Consulting Firm headquartered in Atlanta, Georgia was my special guest. We discussed how to party planning tips, event themes, selecting the menu and entertainment. www.enviconsulting.com/
I had a great time talking with Morgan on the program last night. She has a creative and generous spirit and wonderful energy. She provided alot of very useful tips for hosts and guests, alike. Be sure to visit the website for upcoming events and the latest trends in party themes. You can hear the entire interview on The Recipe Box.
Also, mark your calendar for the Sheer Elegance Bridal Extravaganza, Sunday October 26th that they are sponsoring in support of the I Do Foundation. The event will be held at the LOFT at Castleberry Hill, 170 Northside Drive, Atlanta, GA 30313. Admission is $5 in advance/$10 at door.
When I saw the news through my Google alert, I went to my To-Do list. And found the notation:
"Contact Tubbs-Jones office re: Medicare Improvement Bill, see attached email) for interview on Cleveland Talks! Provide local cell# for callback."
(btw: I produce several talk shows on BlogTalkRadio. Cleveland Talks! is one of them.)
You see, I was a constituent. I was on her email list. I let my voice be heard, regularly. I always got a response. I did not make the call on that day. Too busy, schedule too full on that day, moved to the next day, then the next ...
Facing the list again last night, a note scribbled in haste, I had to pause. I did not complete the task. A missed opportunity. I have to cross it off the list now. I had to pause. And write this blog.
Representative Stephanie Tubbs-Jones was an icon in the truest sense of the word. Not a self-proclaimed "Diva" - a word so overused in today's culture that it has become meaningless. She was approachable, accessible, a sister, a mother, a community advocate, an effective politician, a neighbor, a girlfriend, and strong ally that worked tirelessly through a life dedicated to living honorably. And, pursuing the greater good.
When I was a child, they taught Civics, and Social Studies, and Good Citizenship. And Community Service. (btw: that was before "community service" was categorized and issued as a punishment because the county jail is too full to contain another community delinquent)
When I was a child, I wanted to be an astronaut. Or, a Supreme Court Justice.
My love for mathematics ended at trigonometry. So, in college I majored in Political Science and moved to the greater Washington, DC area to earn some cash and continue my education. I did not become a judge, or a lawyer, or a paralegal. Although, I did serve as a court recorder for a brief period (Think electronic recordings, microphones, wires). The guy crawling under the table adjusting the cable connections just before the BIG briefings on the Hill. I was "that" guy - or gal. It was fun. Then I moved on. But I hung around the scene for 2 decades and worked it. Part of "the entourage" and "in the know" - it was an addiction. A drain. A thrill. And I loved it. Then I moved on. Or, I should say that I moved "back" - to oHIo.
And people ask me, "So, what do you do [now]?"
And I asked myself that last night. And this morning, my hometown is in mourning. What DO I do, for the greater good?
I try to think more about others than myself. And when I fail to do so, I try again. (Note to self: try again)
I amplify the voices of others (btw: see Encourage Me I'm Young). I write inspirational books for adults and chapter books for children. I tutor inner city children in the gymnasiums of schools in "academic failure" and teach Bible lessons in church basements to adults. I bake cookies and give them away. I don't complain about my neighbors hedges being too high, unless I am in the mood to help trim them. Or when the neighborhood fireworks display runs on until 3:00am because, after all, it's only once a year. God bless America!
I stopped hating on Oprah, and Rosie, and Brittany, and Paris, and Condi, and all the others whose lives I DO NOT know and handle pressure that I can not imagine. I buy bags of peaches or beets when I visit the local farmer's market. I hate peaches and beets. But, my sister loves them. I feed the birds. And the skinny neighborhood cats. I plant flowers that attract butterflies so that the little children can chase them. I give treats to my little dog and bring enough to share with his little doggy friends. I try to care. About things, about people, and their situations. Locally, globally, eternally.
I lift young people on my shoulders and say "Can you see the future? I can. And it's glorious. And it's all for you. Can you see it? I can. I can see it in you."
I have wonderful guests lined up for the show and wanted to post the latest info. Lots and lots of giveaways (I love freebies, don't you?) will be announced each week. I'll be updating this regularly. So be sure to drop by often!
Thursday, 10/02 Interview with Mr. Ray Karam Senior TasteMaster of Cold Stone Creamery
Ray Karam is the Senior Tastemaster who developed the two base flavors, Marshmallow and Nutter Butter, the wish kids were able to choose from for their creations. Ray Karam is the chef behind Cold Stone Creamery, creating innovative ice cream flavors, such as Red Hot, Wasabi Ginger, Black Licorice, and Key Lime.
Friday, 10/03 Dean West of Florida International University - School of Hospitality & Tourism
We will discuss their unique curriculum and new campus in China.
Wednesday, 10/08 Interview with Chef John LaPuma of ChefMD.com
Blog Action Day is about changing the conversation for one day to an issue of global importance. It is bloggers, podcasters and videocasters around the world collectively posting on the same issue at the same time, to trigger a global discussion and to bring to bear the diverse opinions and ideas of thousands of different people. On Blog Action Day bloggers, podcasters, videocasters and their audiences will discuss poverty and will be educated and empowered to take their own small positive actions. This day is about discussion, idea generation, and education. In 2008, the Blog Action Day theme is Poverty. Bloggers are free to interpret this as they see fit. Bloggers are invited to examine poverty from their own blog topics and perspectives, to look at it from the macro and micro, as a global condition and a local issue, and to bring their own ideas, views and opinions on the subject.
Wednesday, 10/22 The May Family – Teen Vegetarian Cookbook
Friday, 10/24 Family Friday - Party Planning & Sheer Elegance Bridal Extravaganza!
Morgan Nichol Scott of Envi Consulting & Associates returns with more tips and an update on their special event at the LOFT in Atlanta.
Tuesday, 10/28 Mitchell Kaplan, Co-Founder of the Miami Book Fair Int’l (MBFI) & Lissette Mendez, Program Coordinator, Comix Gallery Event at MBFI
Wednesday, 10/29 Chef Jill Houk of CenterChef.com(The Centered Chef Food Studios)
Chef Jill returns with more tasty, healthy, quick & easy recipes. You'll want to add to your family favorites!
My good friend, Itiel McVay (and her crew) over at SmellGoodSpa have produced their first video through Blue Nile Studios. And I have to share it with you all. When you're done watching the video, visit her website to shop for fabulous all-natural health and beauty products in luscious scents and luxurious textures. Enjoy!
I will be joined by 6 time Emmy winning producer, writer and celebrity chef, Janette Barber. A four time nominated head writer from the Rosie O’Donnell Show, she has written for the Grammy Awards and the Tony Awards. She was Hot Topics writer on ABC’s The View during Rosie O’Donnell’s tenure there and won a 2008 Daytime Emmy in Special Class writing for her work on that show.
Chef Janette's show on the TV Food Network, Lighten Up focused on converting fattening recipes to be lighter healthier and less fattening. She was also a spokesperson and recipe creator for Molly McButter through two ad campaigns. Her current project with solftware company, ElmLife, involves creating a web-based, interactive, artificially intelligent software guide. An animated version of Janette will host the guide and interact with users to help them develop better, healthier eating habits. Also, Janette is the spokesperson for EyeCare America's Feast Your Eyes campaign about how healthier eating habits can preserve eye health.
** Join us and YOU COULD WIN a copy of Janette Barber's book "Embracing Your Big Fat Ass" (Atria) which is humorous self esteem and empowerment for women around the topic of body image.
The Sexualization of Our Young Girls Recently, I read article online about little girls receiving pedicures as young as six years old. Mattel is due to release the new Black Canary Barbie, a.k.a. Hooker Barbie in September. And the Mommy blogger sites lit up with commentary on this subject of the Sexualization of Our Young Girls. Most of them crying "Enough is enough!" What are we teaching our girls? What is the key to positive healthy body image and self-esteem for girls and teens? What's your opinion?
Elizabeth Atkins has appeared on Montell Williams and Oprah. She is a journalist, best selling author and was nominated for a Pulitzer Prize. She is an expert speaker on the topic of multi-racial identity. http://www.elizabethatkins.com/
Anthony Reeves, Esq is a mentor, motivational speaker, martial artist, talk show host, an active member of Alpha Phi Alpha fraternity and a member of the Florida State Bar. http://www.reevesfirm.com/, http://www.anthonyreeves.com/
My guest Denay Davis provided these bag lunch ideas:
It should be noted that most children do not like unusual textures and/or flavors. Children like the foods they are accustomed to PB&J (for those who like it, American Cheese, simple cold cuts, bologna, ham, & turkey.
The real key is to keep it simple, fresh and familiar. Parents who feel the need to experiment should save it for the weekend when children are home and they can experience first hand the child's reaction to a new food. There is nothing worse that going to school and finding out at lunchtime that your parent has stuffed your lunch pail with a food you have never eaten.
Advice for creating good lunches: No child likes to eat a lunch that is "smashed." No child likes to eat messy food, e.g. boiled eggs (they also smell bad) oranges, bananas etc.
No child likes soggy bread.
Lunches should not be an after-thought; parents must put time and effort into what they are feeding or not feeding their children.
Bag-lunch ideas that require no refrigeration:
1. Mozzarella string-cheese sticks (other hard cheeses are great too) and whole-wheat/multi-grain crackers, Fruit cups. Whole-wheat carrot and/or apple muffins.
2. Bagel spread with cream cheese (you may want to try mini-bagels for small children) Sugar snap peas. Box of raisins.
3. Tortilla rolled up with a slice of mild cheese. Fresh green beans. Small tangerines (Clementines, if in season).
4. Banana bread spread with peanut butter and a little honey. Cucumber slices. Melon cubes.
5. Cream cheese and apple and/or pumpkin butter on whole-grain bread. Veggie mix (baby carrots, snap peas). Dried apricots or mixed dried fruits.
6. Half of a pita stuffed with shredded carrot and mild cheese (or peanut butter). Individual cup of applesauce.
Bread:
Pita (either small individual size or half of a regular-size) Quick bread (banana, pumpkin, apple, etc.) Whole-wheat bun (hamburger or hot dog) Bagel Tortilla Raisin bread
Fillings:
Peanut butter, plain or with (pick one) honey, banana, jelly, shredded carrot, raisin Cream cheese, plain or with (pick one) jelly, apple butter, shredded veggies Mild cheese Hummus
Half a banana Small apple Orange wedge Raisins or other dried fruits Drained pineapple chunks (or fresh) Individual applesauce container Melon cubes
Food Safety Use a thermos to keep soups, stews and casseroles warm. Wash the thermos with soap and hot water after every use. Place a frozen juice box or bottled water next to cold food items. Use an ice pack to keep foods cold. (use puncture proof ice packs. Use an insulated lunch container to help keep temperatures stable.
The national chef of Fleming’s Prime Steakhouse & Wine Bar, Russell Skall, was my guest on The Recipe Box.
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