Grab the Good Life with Rocco DiSpirito
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September 13, 2005 - WOR 9/13/05
WOR 9/13/05
***IMPORTANT***
Rocco's Cookware has RETURNED to QVC! Please go to:
http://www.qvc.com/asp/frameset.asp?class=1125&tmp=hp&cont=mhcd&cm_re=HP-_-MASTHEAD-_-COOKING
What's up everyone it IS time to Grab Life here on Food Talk! Today we have a jam packed show for you! Today we have Chef Bill Yosses of Joseph's Citarella in the house!
Plus, today is the Food Fight! We pick the recipe and you all duke it out to get a chance to cook live with me on Friday during the 5 Minute Flavor! Today's dish is Back 2 School Lunch! That's coming up next!
And as always, Momma is here!
Rocco: So Momma, it's so good to see you and, Dad's birthday is coming up right!
Momma: Aww so good to see you, that's right it's coming!
Rocco: Happy Birthday Dad!
Mike: So Rocco what did you get for back to school lunch?
Rocco: Well, I used to get home made bread, salami, parmegiano cheese and a apple wrapped in a towel with a knife.
Momma: hahaha!
Rocco: I used to hide in the back of the room when I was a kid but little did I know this was one of the best lunches I could have had. So don't forget Food Fight up next.
Give us a call at 800-321-0710!
Rocco has 400 new products for the kitchen at QVC, so go to www.qvc.com for more info!
Rita in New York: Grab the Good Life Rocco! I need to make kababs with salmon and peppers on the foreman grill!
Rocco: This is easy Rita! Forget the Peppers cause they take too long. Use cherry tomatoes or pearl onions and cut the salmon into 1 and half inch pieces, marinade it with garlic, fresh oregano and olive oil (paint it on), get bamboo skewers, put the salmon, cherry tomatoes, pearl onions and cherry peppers in the jars and load that bamboo skewer up! Cook it no more than 8 minutes.
Rita: Thank you so much Rocco!
It's Food Fight Time everyone: Back 2 School Lunches is the dish!
Darlene in Long Island: Grab the Good Life! I have a weird one. I gave my little guy peanutbutter, american cheese slices on whole wheat bread!
Rocco: Oh my God, I wish I had that growing up instead of a knife and sopresatta!
Mary in New Jersey: I have a funny one that the kids made fun of my son for! I had nothing in my fridge and all I had was rolls and fruit. So I gave him a buttered roll and a couple pieces of fruit!it! All the kids laughed at him!
Rocco: Well if you were in Paris that would be the ultimate lunch, they love that there!
Stephanie in New Jersey: Hi Rocco. Love you and Momma and are proud of everything you do!
Rocco: Thank you Stephanie you are the best.
Stephanie: I sent my kids to school with left over pasta. I fry it in olive oil, beat some eggs, add parmegian cheese and bake it like a Pasta Frittata.
Rocco: Ok...and the winner is...SURVEY SAYS:
Stephanie, congrats Steph see you friday for the 5 Minute Flavor!
Let's welcome Chef Bill Yosses of Joseph's Citarella to the show!
Josephs Citarella
1240 Sixth Ave. (Midtown West) at 49th St.
212-332-1515
Rocco: Welcome to the show Bill!
Bill Yosses: Thanks for having me Rocco!
Rocco: What did you bring?
Bill: chocolate mice, some peanutbutter cookies and Olive Oil cake - an blood orange cake.
Rocco: These look amazing Bill. You really are one of the top two pastry chefs I know. Tell us about going from pastry chef to a savory chef?
Bill: It is completely different but I take a lot of time with both, more tasting with savory but the treatment is different. More dishes are cooked to order. I like mixing up the diner with unique dishes like an olive oil cake. Even Olive oil and chocolate bread.
Rocco: How do you make this?
Bill: Day old bread toasted and sliced real thin, dipped in olive oil and dipped in chocolate, a traditional spanish 3pm dish. This idea started in the convent.
Melody in New Jersey: Hey Rocco you are the most Def Chef! I love blood oranges in cosmos and marinades, what else can I use it for?
Bill: So delicious, love the sour oranges. You can use it in cocktails, smoothies, orange cream cicles. Cream Cicles are easy to make: Little bit of sugar, water, boil it, add it to your orange juice and add it to your mold. Also add some heavy cream with extra sugar, make two layers and freeze it.
Annie in New Jersey: Hey Bill, I love the butcher in our local grocery store and bought a whole side filet. Is it safe to eat raw meat and can I make my own steak tar tar?
Bill: I say go for it. We are all concerned about food safety and the FDA but in the US there has been no cases of ecoli as of yet.
Rocco: If you're worried, Sear the outside and leave it raw inside. Slice it thin and eat it like a carpacio.
Bill: The idea is to add scallions, onions, worcester sauce and those are anti bacterial so, that should be fine.
Joanne from Queens: Grab the Good Life! I have a family cookie recipe, but when I am forming the cookie and it comes out of the oven it spreads even though when I twirl it up it still spreads.
Bill: Hmm...here's what you do: you can add more flour and it will give it more body. But some flour has different protein amounts so just add a smidge of flour to tighten up the dough. There might be too much fat in it, that's all. About 3 to 5% of flour.
Rocco: Thank you so much for being here Bill!Bill: Thanks Rocco!
Rocco: We are out of time but see you all right here tomorrow for more Food Talk! Grab The Good Life everyone!
