Sunday, September 23 2012 2:05 PM EDT2012-09-23 18:05:17 GMT
The Pulled Pork Sandwich with a Bourbon BBQ sauce recipe from the Blue Horse Restaurant at the Crowne Plaza Hotel: • 2 cups ketchup • 1/2 cup mild-flavored (light) molasses • 1/3 cup bourbon • 1/4More >>
Pulled Pork Sandwich with a Bourbon BBQ sauce recipeMore >>
Note: I don't really follow "portion" directions for ingredients, kind of like I don't read directions on products to assemble or ask for directions when I'm lost. After all, I am a man. I make this fromMore >>
I make this from memory, so portions are estimated.More >>
Monday, September 3 2012 10:39 PM EDT2012-09-04 02:39:26 GMT
Ingredients: 1/4 cup sugar1/4 cup water8 Thai basil sprigsZest of 1 lemon, peeled in 3-inch stripsZest of 1 orange, peeled in 3-inch strips2 bottles chilled Pinot Grigio1/4 cup brandy1 cup fresh orangeMore >>
Monday, September 3 2012 10:38 PM EDT2012-09-04 02:38:37 GMT
Special Equipment: Dutch oven or Large Slow Cooker 1/4 cup Olive Oil (divided)2-3 Large Eggplants Peeled, and cut into 1 ½ inch cubes2 Teaspoons Salt3 large sweet onions (Vidalia, Walla Walla,More >>
Monday, August 6 2012 3:05 PM EDT2012-08-06 19:05:26 GMT
LOUISVILLE (WAVE) - Chef Bill Lynch from the Bristol Bar and Grille joined the WAVE 3 Sunrise team to show how you can add some exotic flavor to your backyard burgers. The Bristol's Bahn Mi Burger- withMore >>
Chef Bill Lynch from the Bristol Bar and Grille joined the WAVE 3 Sunrise team to show how you can add some exotic flavor to your backyard burgers.More >>
From Food Stylist Donna HuttnenIngredients: 1 tbsp. peach puree (make your own using one peach -- see instructions below) 1 packet of Crystal Light Peach Tea Club soda Ice Homemade Peach Puree Ingredients: 2More >>
From Food Stylist Donna HuttnenThis fresh Peach Fizz is the perfect balance of vodka, lemon and peach. It's not too sweet and very refreshing.Ingredients: 1 1/2 oz. fluid peach puree (make yourMore >>
This recipe includes directions for making Homemade Peach Puree.More >>
From Food Stylist Donna HuttnenIngredients: For the filling: 10 large ripe peaches, pitted and cut into chunksslices 1 lemon, zested (2 tsp. of zest -- yellow rind NOT white pith) 2 tbsp. all-purposeMore >>
From Food Stylist Donna Huttnen Serve over ice cream, pound cake, angel food cake or cheesecake. Ingredients: 2 cups large diced (3/4-inch) peaches 1 tsp. lemon juice ¼ cup sugar OR 2 or 3 packetsMore >>
Serve over ice cream, pound cake, angel food cake or cheesecake.More >>
Tuesday, July 3 2012 8:11 PM EDT2012-07-04 00:11:56 GMT
From Food Stylist Donna Huttnen Ingredients: 1/2 cup white sugar 1/4 cup brown sugar 1/3 cup corn starch 1/2 tsp. cinnamon 3 cups peaches, peeled and sliced 2 cups favorite berries (sweet or sourMore >>
From Food Stylist Donna Huttnen Ingredients: 2 tbsp. unsalted butter ½ cup diced Vidalia onions 1 tsp. minced garlic 1 tbsp. chili paste 4 cups peeled, pitted, and chopped peaches ½ cup ketchup 1More >>
Tuesday, July 3 2012 3:28 PM EDT2012-07-03 19:28:27 GMT
Grilled Beef Steaks with Ancho Chili Rub Ingredients: 1. 2 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each) - Cook's note: You can use Beef Loin Top Loin Steaks (NYMore >>
Recipes for your 4th of July cookout from the meat experts.More >>
Chef Laurent's Homemade BBQ Sauce As seen on WAVE 3 Sunrise June 15, 2012 Ingredients 8 Fresh Tomato - Chopped 1 Pineapple - Chopped 2 Cups Red Onion - Diced 1 Cup Brown Sugar 2 Cups ChampagneMore >>
A sauce you can whip up and enjoy for a summer BBQMore >>
As seen on WAVE 3 Sunrise June 16, 2012. Ingredients 3 pounds Skirt Steak – Cleaned 1 Can Diet Coke 1 Cup Soy Sauce 2 Cups Vegetable Oil ½ Cup Blackening Spice ½ Cup Cilantro – Chopped Directions MixMore >>
As seen on WAVE 3 Sunrise June 16, 2012. Ingredients 3 pounds Skirt Steak – Cleaned 1 Can Diet Coke 1 Cup Soy Sauce 2 Cups Vegetable Oil ½ Cup Blackening Spice ½ Cup Cilantro – Chopped Directions MixMore >>
Created by Brown-Forman Chef Mark Williams, 2012 Yield: Makes 4 servings Ingredients: 16 large asparagus spears, trimmed and peeled 2 tablespoons extra virgin olive oil 4 large eggs 1 teaspoonMore >>
Created by Brown-Forman Chef Mark Williams, 2012More >>
Created by Brown-Forman Chef Mark Williams, 2012 Yield: Makes 12 servings Ingredients 4 1/2 cups water 3 tablespoons unsalted butter 4 garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoonMore >>
Created by Brown-Forman Chef Mark Williams, 2012More >>
Ingredients: 7 lbs. potatoes 4 1/2 cups flour 6 egg yolks 2 tbsp. salt Method: Roast potatoes, let cook and carve out the meat. Pass through a ricer. Let potatoes cool a little bit. Slowly addMore >>
Ingredients: 7 lbs. potatoes 4 1/2 cups flour 6 egg yolks 2 tbsp. salt Method: Roast potatoes, let cook and carve out the meat. Pass through a ricer. Let potatoes cool a little bit. Slowly addMore >>
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