Television

Another Fun Day Cooking on TV

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.
Baked Eggs are still in the oven.
Crepes ingredients. Brad Stillmank’s Wisco Disco adds just the right flavors!
Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real! 

Prepping for Sunday’s Show

On Sunday, I will be making crepes on Good Day Wisconsin. I am making both recipes before Sunday, just to make sure that I eliminate any rust. I don’t make crepes every day. Planning and preparation is important when success is important. If I were cooking for myself, I might be tempted to not worry about details and just “wing it.” But when I am cooking for guests at home, I try to create food as good as possible (which, in my humble opinion, is sometimes as good–or better–than what is available in a restaurant.) When I am cooking on live television, that increases the need to be as correct as possible. So I practice my recipes.
When I made foods on previous shows, I always had all my ingredients out on display so people could get an idea what was necessary. My recipe is very basic: milk, eggs, flour, vanilla, salt, and beer. Yes, beer. (Here in Wisconsin, we can put beer in anything, right?)
Every beer brings its own characteristics. You can’t use just anything. Something like North Coast Brewing Old Rasputin Russian Imperial Stout–a great beer–would add a powerful flavor, as would something hugely hoppy like Dogfish Head 90 Minute IPA. So, I made a test batch tonight. And I know what I am using.
So, you may be wondering what beer I will use. I don’t want to keep you in suspense.
I am going to use Wisco Disco, a fine amber ale brewed by my friend Brad Stillmank and the Stillmank Brewing Company here in Green Bay. It is malty and hoppy, smooth and delicious. You can see in the photo that one can of the four-pack is gone, sacrificed for the test batch. Well, not all of it. The recipe only needed 5 ounces, leaving 11 ounces for my glass!
If you are local, I hope you watch me. (Also, locals will be able to buy some of this great beer!) If not, I will post a link to watch my segments online.

Think happy thoughts for me!

Wooo-Hooo!! I’m Cooking on TV Again!

If you are local to Green Bay, Wisconsin and are available in the morning this Sunday (February 16, 2014) I will be cooking on WLUK Fox11’s “Good Day, Wisconsin!”show. I will be featured in “Cooking With You” with anchor Emily Deem, and my segments will air at approximately 7:50 and 8:50am.

I posted my recipes here a few minutes ago (Crepes and Baked Eggs with Spinach and Feta Cheese.) Emily requested a couple light recipes because we all tend to eat a bit heavier in the depth of the Wisconsin winters. Both of these recipes are very versatile. Crepes can be breakfast, brunch or desserts, and can be sweet or savory. The egg can be used for breakfast, brunch or dinners, and you can replace the spinach and feta with other preferred options. I give basic recipes for both, and then some ideas for variations.

If you are not able to watch me live on Sunday morning, I will again post a link here on Monday so that you can go online and watch me.

We are going to have fun!

Yesterday’s Television Segments

Here is a link to Saturday’s cooking segments:
http://www.fox11online.com/good-day-wi/cwy-pizza-and-jalapeno-poppers

Emily Deem, Me and Doug Higgins
(What the heck is that smile I have on my face????)
Emily and Doug were great to work with. (That makes me sound far too important.) The reality is, they were very nice to me and enjoyed the food I made. They also made me feel welcome and comfortable.
It is really interesting to see how live television is made. There is so much more than you ever see, and many more people who are critical to the show than just the hosts.

Cooking on Television

This was how the food looked prior to the second segment.

Angela Kelly, me and Meteorologist Phil DeCastro

As I noted in the previous post here, I was asked to return and cook again.  The next TV date is set for Saturday, September 14. I already know what I will make:

Grilled Jalapeno Poppers and Grilled Pizza (I don’t know exactly the crust I will use for the pizza.)

The host (Angela) wanted a “football/tailgate” theme. I didn’t want to do the usual burgers, brats and wings, so I thought we’d go this way. I will have access to a gas grill, and we are going to grill good food!

Over the next week, the family and I will be eating many pizzas. I will post each on the blog for your input.

Saturday’s Television Segments Went AWESOME!

Just a quick post.

We just got back from the wedding and I still have a ton of stuff to prepare for tomorrow’s in-service at school. But, as promised, here are links to my segments on Good Day, Wisconsin, from Saturday morning.

http://www.fox11online.com/good-day-wi/cwy-zucchini-fries-tuna-blt

Watch the first one, then click the forward arrow on the right side of the video to see the second segment.

Enjoy!

Another question for you:

I was asked to return in about a month. Any suggestions for that visit? I want to stick to recipes from my blog.

Shoot me some ideas here, okay?

No stress. Nope. None at all!

The television cooking segments are two days away.

I decided to make Seared Tuna BLT, Baked Zucchini Fries and for dessert, the Strawberries with Balsamic Vinegar.

Thanks to Adrianne Ewald, Bushman, Fog and Flare, Andrew Carpenter, Louise Ciarleglio, and Chuck for helping me to set the menu. I appreciate your feedback here on the blog and on my Facebook page.

For those of you who live in the Green Bay area, this will be on WLUK Fox 11, on “Good Day, Wisconsin.” My segments are at 7:50am and 8:50am and will last 3-4 minutes. When the show is done, I will post links here (unless I can embed the video segments here directly. I will look into that.)  Watch for that probably on Sunday evening. As soon as I am done cooking, I need to drive home, pick up my family and go to a family wedding 100 miles away. It will be a bit hectic and I am not sure I will have any time to post anything here on Saturday.

I am really excited about this opportunity, and can’t wait for you to see it, too. Besides, you’ve seen pictures of me, but you haven’t seen me live or even heard my voice (except for a few here who know me.)

I NEED Your Help!

It is official!

Based on this blog, I was asked to participate in a local Saturday morning news show (Good Day, Wisconsin) on their Cooking with You segment. It is scheduled for Saturday, August 17, 2013.

Another item from the bucket list:
Cook live before a television audience. Done!

There are two segments, each three or four minutes long. I need two different recipes. The format is pretty concise. I will quickly demonstrate the ingredients and processes (but not acutally prepare the entire recipe) and then show a finished product, which the show anchors and studio crew get to eat after the show. (Go ahead and watch a few of the recorded segments in the above link so you can see a representative example.)

I need recipes that:
Don’t involve grills.  (Darn.)
Are “relatively” easy.
Are different.
Are fun.
Are colorful (hopefully) and visually appealing (definitely.)
Are from the blog.

I can (and will) go through the blog and look at the recipes, but I might be a little too emotionally tied to the recipes. I an asking for your help.

What recipes really spoke to you?
What recipes made your mouth water, made you go out and buy the ingredients, made you go “Whoa!”
What recipes do you think are both easy enough and yet would benefit from a quick visual demo?
What recipes are different, and yet not “weird?”

If you live in Northeast Wisconsin, you will be able to watch me live on Green Bay’s Fox 11.  The first segment is at about 7:50am and the second is at 8:50am and ends the show. (The host has also offered to promote the blog.) If you don’t live locally (and why not?) I will post links to the segments as soon as the station posts them.

So, I am giving you an important assignment: 
My readers are my “test market.” You are the people that I want to connect with through the blog and on TV. You all have opinions and ideas (and I have learned enough to know that listening to others is a great way of gaining a deeper understanding.)

Please tell me your ideas of the recipes here that fit my requirements above. I’ve already received a few ideas from Andrew Carpenter (thanks for the ideas!) In the comment section below, give me one – three ideas. On Friday July 26, I will narrow the list down to three to five. Over the weekend, I will make them again (if I haven’t made them recently) and post the pictures for your final voting. Then I will use the next two weeks to practice, practice, practice.

I am excited. But I’d be lying if I also didn’t tell you that I have a few butterflies of panic fluttering in my stomach. They almost certainlay will calm as I get closer and know what I will be preparing. It is just the unknown.

So, please help!