Basil Radio

28 02 2011

For those who couldn’t get the link (or were just too lazy to click), here’s the medical TV show.

Don’t forget to join us tonight for Basil Radio at 6:30!

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Health Whys

25 02 2011

Please feel free to view the local medical television program, Health Whys, in which we discussed Women’s Heart Health Issues:

 

Health Whys Program link





Delicious? Absolut! Salmon Gravlox

24 02 2011

Among the many wonderful ways to enjoy salmon is Gravlox. While this treat can be expensive to purchase when you can find it, it is easy to make yourself. It is also considerably less expensive and you can do a small amount to a whole side of salmon. And by using this modern refrigerator method, you don’t have to bury the fish on some Scandinavian beach for several days.

The key here is fresh salmon. Lay the salmon in a non-reactive vessel, like a glass baking dish. Combine all the remaining ingredients together except the dill to create a slurry and place upon the fish. Top with dill. Cover with plastic wrap and place a weight on the salmon. Turn every twelve hours for about 2 days, no longer than 3. Remove the fish and pat off excess slurry with a moist towel. The fish will keep for about a week in the refrigerator.

  •  Fresh salmon filet (about 3-4 pounds is good)
  • 1 cup of kosher salt
  • 1 Tbs ground mustard seed
  • ¼ cup ground peppercorns
  • 1 cup demura (or light brown) sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 cup of vodka
  • 2 oz. fresh dill





Upcoming Events

23 02 2011

Here’s our schedule of upcoming events to catch:

Thursday 24 Feb: Daytime TV (nationally syndicated morning show)-File Gumbo

Friday 25 Feb: We will post up the entire local TV program special that recently aired on Women’s Heart Health Month (February) featuring Doc discussing Cardiology, and especially Women’s Cardiology issues

Saturday 26 Feb: We will be a guest on the LA Radio talk show, The Bikini Chef with Susan Irby. You can listen live 8-9pm by clicking on this link: The Bikini Chef

Monday 28 Feb: Join us live at 6:30pm as we join Chef Jennifer on Basil Magazine Blog Radio. You can listen live by clicking on this link:  Basil Magazine Blog Radio





DaytimeTV -Behind the Scenes

22 02 2011

Here’s some behind the scenes photos from our latest taping of Daytime TV, the nationally syndicated morning show. Tune in Feb.24th to catch us making that file gumbo recipe from the recent post!

Doc with world famous tenor Daniel Rodriguez, who gave an incredible performance

Who Dat want some gumbo?

Doc at work behind the scenes

Doc with Daytime TV Host, Cyndi

 

Cheers!

-Doc





Whiskey, Whiskey, Nancy Whiskey

21 02 2011

So goes the Irish tune. And so goes a delicious glaze for some fantastic salmon, an Irish classic. We made this galze and then pan-fried the filet, skin side down to get it crispy (I hate slimy skin on the fish). We then glazed the salmon, finished under the broiler and topped with a little fresh chopped dill.

Irish Whiskey Glaze

  • ¼ cup good quality Irish Whiskey
  • 2 Tbs Honey
  • 1 Tbs Molasses
  • 1 tsp dry Mustard
  • Juice of 1 Lemon

Gently heat in a saucepan until reduced by 1/3 to ½ and the liquid has thickened.





Radio Recipe

17 02 2011

For all those Packer fans who tuned into the radio program from WCUB in Manitowoc, WI. this am-Here’s that recipe!

Me oh my oh, filé gumbo

On a cool winter’s eve, few things can be quite as satisfying as a hot bowl of traditional filé gumbo. While these favorites from N’Awlins are renowned for their deep flavor, they are not often on the top ten of healthy choices. Here we apply several of our Grassroots Gourmet principles to transform this into a more healthful version-with no sacrifice in flavor.

  • Get Fresh-The chicken we use is from free range organic birds, free from additives, hormones and a questionable raising procedure. Buying your own free rang organic chicken and breaking it down can actually be cheaper than buying processed chicken parts individually-plus you get the carcasses for stock. A video on how to break down the birds is available at www.whatscookingwithdoc.com. Here we used the thigh and leg meat. We got fresh Andouille sausages which eliminated nitrates and other preservatives. The shrimp was fresh; avoid the previously frozen offering from who knows where.
  • Be on Time and In Proportion: Make the serving a little heavier on the rice and limit to 6 ounces of gumbo (a hearty serving). Take your time and enjoy the subtle, profoundly rich flavors and you’ll satisfied (with a smaller bowl).
  • In addition to the above, for this recipe we made a few changes. Many traditional gumbo recipes call for 1:1:1 proportion of sausage, chicken and shrimp. Since the sausage cooks with the roux the longest, and strongly flavors the dish, we reduced the amount by half; with no impact on overall flavor. We added the protein serving back in the form of extra shrimp, as this is the lowest fat choice of the three protein components in the gumbo. We also replaced the traditional polished rice with a serving of brown and red rice with rye and barley (Rice Select Royal Blend Whole Grain). This added a fantastic subtle nutty flavor to the earthy gumbo- and a whole grain serving as well.

Ingredients

  • ½ cup vegetable oil
  • ½ cup melted butter
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • ½  pound Andouille sausage, cut into ½ -inch slices
  • 1 Tbs hot sauce
  • 1Tbs Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 3 bay leaves
  • 2 cups water
  • 4 cups chicken stock
  • 1 pound boneless chicken, cut into 1-inch chunks
  • 2 pounds shrimp, deveined
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon filé powder

Directions

Combine the butter, oil and flour in a Dutch oven over low-medium heat. Stir constantly for about 30 minutes to make a dark brown roux. It should be the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for about 5 minutes. Add the sausage, hot sauce, Worcestershire, salt and bay leaves. Continue to stir for about 2 to 3 minutes. Add the stock and water. Mix until the liquids are combined. Bring to a boil, and then reduce to a simmer for 1 hour. Add the chicken and continue to simmer for another ninety minutes. Add the shrimp and simmer for an additional 30 minutes. While the gumbo cooks, skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls on cooked rice.