Here is your Good Day Columbia GDC Morning WACH for Thursday October 24, 2013:
Ok, buckle up for this one â?? A wide open Thursday on Good Day!
Keven is back!
After nearly a year off the air, veteran talk show host Keven Cohen returns to talk radio on Monday. After being fired by Clear Channel last year, Keven has been hoping to find another radio job here in the Midlands. He finally decided to do it himself. He hits the air on his station, 95.9 The Point Monday morning. Check out the website HERE.
Gospel singer Angie Cleveland joined us this morning with a preview of her show tomorrow night. HERE is a link to her.
Itâ??s chilly outside, so time for chili
Again this year, the Glenforest School hosts itâ??s annual chili cook-off and silent auction to benefit the special mission of the school. The event is Saturday. HERE are the details â?? Come hungry.
Rock the â??Tober
Lexington Rocktoberfest is planned for Saturday, and promises to be an afternoon of music, food, fun, and a great cause. With monies benefitting the Chris Connor Foundation, you can hear the sounds of Brian Connor and his Amazing Friends, plus local favorite Danielle Howle. HERE are details on the event.
Get your chef on this weekend
US Foods Ryan McNutt joined our own Weekend Chef, Tyler Ryan with some amazing recipes, just in time for holiday parties and events.
You can check out past Weekend Chef segments HERE, and Chef Ryanâ??s treats are below.
Here are the recipes:
Braised Lamb Shanks in Port Wine
4 Lamb Shanks
1 Cup Oil
2 Qt Flour Seasoned with Salt & Pepper
1 QT Port Wine
1 Qt Cool Water
2 Large Carrots Washed, Peeled and in Large Chunks
1 Bunch Celery Washed and in Large Chunks
1 Large Yellow Onion in Large Chunks
4 Cloves Garlic Minced
1 12oz can of Tomato Puree
1 Dutch Oven to braise in.
Method of Preparation
In large Pan get oil hot then season your shanks and coat them in flour.
Place in the hot oil and turn till seared well and Golden brown all over.
Remove the Shanks and place aside, then add the vegetables to the pan and sweat them for 20 minutes then add the tomato paste and stir.
Deglaze the pan with the port and add the shanks and cool water.
Gently move all items around to evenly distribute all ingredients in pan and then cover and place in 400 degree oven. The shanks should be submersed. If not add more water. Braise for 2.5 - 3 hours.
Check the shanks every 45 minutes or so to see if the water level is ok and add if necessary. uncover the shanks for the final 30 minutes to get maximum caramelization.
Hold for plating.
Sweet Potato Risotto with Irish Cheddar
1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
2 Roasted Sweet Potatoes
Nutmeg, grated, to taste
2 tablespoons butter
1 cup grated Irish Cheddar
Method of Preparation
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil.
When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more.
Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid.
Peel the baked sweet potatoes and mash them warm. Stir into Risotto in the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, and Irish Cheddar cheese.
Reserve for Plating.
SautÃ©ed Brussel Sprouts and Pears in a Maple Glaze
1 Bag Brussel Sprouts Trimmed, Blanched for 5 Minutes and cut in 1/2 after cooling
2 Ripe Pears Peeled, Cored, and Cut into Wedges
1/2 # Butter
1/2 Cup Pure Maple Syrup
Salt and Pepper to Taste
Method Of Preparation
Heat the butter in a skillet. When melted and showing reaction add the blanched Brussel Sprouts and Pear Wedges.
Sautee for approximately 3 minutes until they begin to brown and are heated all the way through.
Add Syrup, Salt and Pepper and stir once more gently being careful not to break up the Pears.
Reserve for plating.
Assembling the Complete Dish
Dead center in the plate put a good portion of the Risotto trying to get a little height.
Place the Shank on top of Risotto and drizzle some of the Pan liquid over the Shank.
Alternate Brussel Sprout and Pear from 1 to 5 O Clock on the plate and drizzle some Pan liquid on the vegetables.
These flavors are all one that remind me of a cooling in the air and a changing in the leaves.
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