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Use of Online Media
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CALIFORNIA
HISTORICAL RADIO SOCIETY
IS PLEASED TO HONOR
EDWARD
A. SHARPE
WITH THE
CHARLES D. 'DOC' HERROLD
AWARD FOR
OUTSTANDING ACHIEVEMENT IN
THE PRESERVATION AND DOCUMENTATION OF
EARLY RADIO.
BY
THE BOARD OF DIRECTORS, 1992:
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KKAT-IPTV
PREMIERES
- NEW COOKING SHOW
From
our Studios in
Downtown Glendale AZ
Featuring
-
Chef Eric Reinert |
"Welcome Back!"
About Eric:
Originally from
Newport Beach , CA, Eric Reinert came to the
Phoenix area 13 years ago.
He is a
professional singer/musician, has acted, loves to
create, and loves to cook!
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| SHOW
#1 - Egg Flower Soup
WATCH
THE SHOW - 1
Ingredients:
- 2 Cans Chicken Broth
- 1 tsp Ground Ginger
- Cracked pepper (to taste)
- 3 tblsp Corn Starch
- 2 Medium Eggs
- 1/5 Cup of Frozen Carrots
& Peas
Instructions: Pour 1 1/2 cans of
broth into pot. Heat on high....yes high. Pour in peas
& carrots then pour in ground ginger and cracked
pepper. While waiting for boil use the one empty broth can
to scramble the two eggs. Add the corn starch to the other
can that is still half full of chicken broth and stir
well. When broth boils, add the scrambled eggs by
drizzling it in with a fork. Stir as you go in order to
keep egg from sticking to bottom of pot. Once all of the
egg has been added, stir the corn starch and broth again
to make sure it is fully mixed, then add to boiling soup.
Let boil another 10-20 seconds and viola! Perfect
restaurant quality egg flower soup! Enjoy!
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SHOW
#2 - Stuffed Mushrooms
WATCH
THE SHOW - 2
Ingredients:
- 12 Large Mushrooms
- 6-7 Pieces of Chopped, Cooked
Bacon
- 6 oz. Cream Cheese
- 4.25 oz. Chopped Olives (in a
can)
- 1 tblsp Virgin Olive Oil
Instructions: Pre-heat oven to
375 degrees. Pull the mushroom stems out of the mushrooms
then finely chop the mushroom stems. Finely chop the bacon
as well. Place cream cheese in a microwave safe bowl and
microwave for 20 seconds. Add the chopped olives, bacon,
and mushroom stems to the cream cheese and mix. Using an
oven safe dish (or foil if you don't have one) spread the
olive oil. Stuff the mushroom heads with the cream cheese,
olives and bacon mix and place in the dish (or foil).
Place in the oven for 30-35 minutes. Eat 'em up!
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SHOW #3 - Chicken
Paillard
WATCH
THE SHOW - 3
Ingredients:
1 piece boneless skinless chicken breast
1 cup arugula
1 chopped Roma tomato
1/4 tsp crushed sea salt
1/4 tsp cracked pepper
1 tblsp olive oil
Fry your chicken in a frying pan
with 1 tablesp olive oil and salt and pepper. Chop your
Roma tomato. Place arugula on a plate. Put cooked
chicken on the arugula and place the chopped tomato in
top of the chicken. Pour Balsamic vinegar on top of
everything and then it's time to eat. Enjoy!
Glendale
Daily Planet
KKAT-IPTV
Glendale Arizona
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SHOW #4 -
Steak Bruchetta
WATCH
THE SHOW - 4
Ingredients:
1 lbs steak
1/2 lbs mushrooms
1 French bread baguette
2 oz capers
1-2 tblsp soy sauce
4-5 tblsp olive oil
steak seasoning to your taste
Rosemary to your taste
Sage to your taste
Thyme to your taste
cracked pepper to your taste
Place steak seasoning on steaks
and place steaks on grill. While steaks are grilling,
cut the baguette into 1/4-1/2 inch slices. Pour olive
oil onto a plate and rub one side of each piece of
sliced bread in it. Once all slices have been rubbed in
olive oil crack pepper on each one. After the pepper,
you can add a pinch of each of the other spices to the
slices (to taste). Place the bread in the oven at 325º
for 20 minutes. Make sure not to overcook the bread.
While the bread and steaks are cooking, take a saute pan
out and put the mushrooms, soy sauce and butter in it.
Cook on medium high heat until the mushrooms are just
cooked. Don't over cook. When the steaks are done, slice
them thinly. When the bread is done, remove from oven.
Place the blue cheese, mushooms and capers in ramicans
and place the meat & bread on a plate. Try stacking
blue cheese then capers (they stick to the blue cheese)
then mushrooms and top it off with the steak. Woohoo!
Awesome!
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Episode #5
WATCH
THE SHOW! |
"Welcome Back!"
Glendale
Daily Planet
KKAT-IPTV
Glendale Arizona |
House Fried Rice
Ingredients:
6 cups cooked & chilled white rice
1 pounded boneless skinless chicken breast
12-15 frozen shrimp
1/4 - 1/2 lb of shredded or chopped pork
3 eggs
1/2 cup frozen carrots & peas
1/4 - 1/2 cup of chopped green onions
1 tblsp minced garlic
soy sauce for color; to taste
2 tblsp sesame seed
cracked pepper to taste
3 tblsp olive oil
Instructions:
Pound the chicken breast until flat. Fry chicken in very
little canola oil with a little salt and pepper. Once
cooked, slice the chicken and put aside. Scramble the eggs
in a cup. Pour olive oil into 12" medium heated pan.
Pour scrambled eggs into pan with the oil. Scramble the eggs
in the oil and when finished push the eggs to the side. Add
the butter to pan and then add the garlic and chopped
onions. Sauté the onions and garlic on a low to medium heat
for a few minutes until the onions are soft. Add the
chicken, shrimp and pork to the sauté. Cook the meats on low
medium heat for a few minutes until they are warm. Now stir
the eggs, the meats and the sautéed onions and garlic all
together. Once mixed thoroughly add the rice. Once again
mix everything together well. Sprinkle the sesame seeds and
pepper in the mixture and stir thoroughly again. Finally
add enough soy sauce to turn it slightly brown. Mix again
until all of the rice is brown. Let it cook on medium heat
for about five minutes while constantly stirring and mixing.
That's it! Ready to serve up! When your friends ask which
restaurant you ordered it from you can just smile. |
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Featuring
- Chef Eric Reinert
And
A Special Guest Chef! EPISODE
#6
The Captain's Salmon
WATCH
THE SHOW!
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"Welcome Back!"
Glendale
Daily Planet
KKAT-IPTV
Glendale Arizona
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The Captain's Salmon
Approx 1 1/2 lbs Salmon
3/4 - 1 cup Spiced Rum
1/2 - 3/4 cup Brown Sugar
Approx 1/4 cup Cilantro or to
taste
Cracked Black Pepper to taste
Butter to taste
Place the salmon in a foil lined
pan. Pour the spiced rum into the pan with the salmon. Sprinkle
the brown sugar on to the top of the salmon. Sprinkle
the cilantro on top of the salmon as well. Crack some
pepper (to taste) and then finally slice the
butter into pads and place the pads of butter on the
salmon. Place a sheet of foil over the top of the dish
then place into the preheated oven (at 375º) about
30 minutes or until the fish is cooked. Remove the foil
covering. Move oven rack closer to the broiler and turn
the oven to broil. Place the uncovered dish back into
the oven for 3-5 minutes. Remove from oven and enjoy.
This is a great dish for getting kids to love fish!
Side Dishes: Our side dishes were
grilled shrimp, salad and white rice cooked in chicken
broth and spices.
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Episode
#7
WATCH
THE SHOW! |
"Welcome Back!"
Glendale
Daily Planet
KKAT-IPTV
Glendale Arizona |
Chicken
Panchinis
Budget
Bistro is here to save the day! Informative and
refreshing. We'll show you how to make a gourmet meal on a
dime budget. With Host Eric Reinert, you will learn how to
impress family & friends....and maybe a
girlfriend/boyfriend or two!
Ingredients:
1 lb. stripped chicken
3/4 lb. Pancetta (Italian bacon)
3/4 cups Italian Bread Crumbs
1/2 cup finely grated Parmesan cheese
1/4 lemon juice
1/4 cup (4 tblsp) Butter
1/2 to 3/4 cup olive oil
4 Bamboo skewers
Directions:
Mix Bread Crumbs and Parmesan. Use olive oil to grease
foil lined cookie sheet. Place strips of chicken in the
remainder of olive oil. Mix chicken with oil. Roll chicken
strips up with pieces of Pancetta in the middle then cover
in bread crumb and Parmesan mixture then place on skewer.
You should be able to put 7-9 on skewer. Place in
pre-heated oven at 450 degrees. Cook for 25-30 minutes
depending on how crispy you like. When you have a minute
or two left cooking, mix butter and lemon juice and
microwave. Microwave 5-7 seconds at a time to ensure a
well heated but not boiled butter. Dip Panchinis in butter
and enjoy!
Compliments of the Budget Bistro!
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