Sharp & Hot

On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!

On the season finale of Sharp & Hot, Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko! Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis.

On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimulating discussions and collaborative partnerships.

This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird. Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro. Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro. Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.

This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniques.

This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for life. Kurt is also the author of Pure Food: A Chef’s Handbook for Eating Clean, with Healthy, Delicious Recipes.

This week on Sharp & Hot, Allison Hamlin takes over hosting duties once again, and is joined in the studio by wine consultant Katie Shrout and cocktail and spirits instructor April Wachtel. Tune in for some expert advice on summer entertaining!

This week on Sharp & Hot, Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side. Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate. Eggplant “Meatballs” MAKES ABOUT FORTY 1-INCH BALLS 500 | FF I make huge batches of these “meatballs” and use them with everything. Top any pasta with them, like Brussels Sprouts + Pear Carbonara (page 147) or Spaghetti Squash “Mac” and Cheese with Green Chilies (page 216); throw them on a hero roll with a bit of tomato or eggplant sauce and some grated Parmesan; toss them with Three-Onion Rice (page 216); or use them to make a salad heartier, like Escarole Salad with Pesto Dressing on page 74. 1 medium eggplant (about 1 pound) 3 tablespoons olive oil 10 ounces cremini mushrooms, coarsely chopped 1 small yellow onion, coarsely chopped 1 poblano chile, seeds and ribs removed, coarsely chopped 4 garlic cloves 1 teaspoon fresh thyme leaves ½ teaspoon fresh rosemary leaves 1½ cups panko bread crumbs 1 large egg 1½ teaspoons kosher salt Preheat the oven to 450°F. Grease a clean baking sheet or line it with parchment paper. Cut the egg¬plant in half lengthwise and place, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the cut surfaces. When the oven is hot, bake the eggplants until tender to the touch, 25 to 30 minutes. Set the eggplants aside to cool, but leave the oven on. Add the mushrooms, onion, poblano, garlic, thyme, and rosemary to a large food processor and pulse until finely chopped. Stir as necessary and do not overprocess; you want small pieces but not mush. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the chopped vegetables and sauté until tender and any moisture they give off has evaporated, 7 to 10 minutes. Meanwhile, using a soupspoon, scoop the flesh of the cooled eggplants into the food processor. Process until pureed; you should have about ¾ cup eggplant puree. When the vegetables in the skillet are cooked, stir the eggplant puree into them and mix well. Transfer the mixture to a large bowl. When the mixture in the bowl is cool enough to handle, add the bread crumbs, egg, and salt to it and mix well until everything comes together. Pinch a walnut-size amount between your fingers and then roll it into a 1-inch ball; repeat until all the mixture is shaped into balls. Arrange the balls on the prepared bak¬ing sheet and bake in the still-heated oven until crisp and medium brown on the outside, 25 to 30 minutes. Bake refrigerated balls at 400°F for 5 minutes and frozen balls for 10 minutes. Microwaving works, too, but gives you a softer texture. FF Serve these to your kids and after they gobble them up you will be in my debt forever. Because your kids just ate a ball of veggies, and they liked it! They will especially like them if you pair the “meat¬balls” with their favorite pasta and sauce. These “meatballs” are even great with mac and cheese! (I just made myself really hungry, gotta go . . . )

This week on Sharp & Hot, host Emily Peterson is joined via phone by Lisa Lynn, founder of LynFit Nutrition. For nearly 30 years, Lisa has devoted her career to personal training, specializing in metabolic weight loss and performance nutrition. She is best known for her 13 years as Martha Stewart's personal trainer who has said, "Lisa is the only trainer that made a difference." Lisa's years of research in metabolic boosting and performance nutrition resulted in the development of her Leaner Lifestyle Series, specifically designed to promote healthy fat loss by boosting the most sluggish and stubborn metabolisms. Lisa is also a regular go-to nutrition and fitness expert on The Dr. Oz Show appearing in two of his highest rated episodes.

In the first half of this Father's Day edition of Sharp & Hot, Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes. After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away. GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this. SERVES 2 12 ounces skirt steak 1/2 cup Skirt Steak Marinade(recipe follows) Kosher salt 2 slices ciabatta bread, about 6 x 4 inches, sliced down the middle 2 tablespoons unsaltedbutter, softened ⅓ cup mayonnaise 1 1/2 tablespoons horseradish (or more, to suit your taste) 2 handfuls of rocket Freshly ground black pepper Trim any excess fat off the steak, rub it with the marinade, and place it in a zip-top bag or covered container in the refrigerator for at least 2 but no more than 8 hours; more than that and the meat will turn mushy when it cooks. Fire up the grill and let it get hot, or place a grill pan or cast-iron pan or over high heat for 5 minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it liberally with salt, then grill the meat to your liking. Medium-rare will take about 1 minute per side. Toast the bread if you want, or simply butter the bloody stuff. In a small bowl,mix together the mayonnaise and horseradish to your desired spiciness. Build up your sandwich by slathering the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat and thet op slice of bread. SKIRT STEAK MARINADE MAKES ABOUT 1/2 CUP 1/2 cup olive oil 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 tablespoons Sprite or 7−Up (the phosphoric acid will tenderize the meat to melt in the mouth) Zest of 1/2 lemon Dump all the ingredients in a blender and blend until combined.

This week on Sharp & Hot, Chef Emily speaks with Robyn Youkilis, author of Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes. Through her health coaching practice, Your Healthiest You, Robyn has helped thousands of women discover the real reasons why they feel like their bodies just aren't listening to them, reconnect with that gut instinct, and learn how to make choices from that place of inner wisdom. In Go With Your Gut, you will get the what, why, and how of creating a truly healthy lifestyle.

This week on Sharp & Hot, Emily Peterson is joined by the one and only Ellie Krieger! Host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). Ellie is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at event around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few. A registered dietitian who earned her bachelors of science in clinical nutrition from Cornell and her master’s in nutrition education from Teacher’s College Columbia University, Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team invited her to head up a nutrition education initiative at the “Healthy Kids Fair” on the Whitehouse lawn.

This week on Sharp & Hot, Chef Emily is joined in the studio by Judith Walsh and Joanna MacFarland of Art Smart. Art Smart in New York City is a premiere provider of art advisory, gallery tours, and museum guided tours, specializing in The Metropolitan Museum of Art. Art Smart’s latest tour creation, Feast Your Eyes blends the love of food and art on a guided, private tour through The Metropolitan Museum of Art. Feast Your Eyes looks at food in paintings and sculpture throughout history and across cultures.

This week on Sharp & Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef. Spring on the barrier islands of Georgia & North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta. Squash Escabeche Yields 4-6 servings 1½ pounds squash, preferable baby ¼ cup evoo 1 teaspoon kosher salt ½ cup escabeche marinade 1 cup arugula 1 tablespoon cilantro leaves 2 tablespoons marcona almonds Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy! Escabeche Marinade Yields ½ cup 1 Tablespoon lemon juice 1 Tablespoon lime juice 1 Tablespoon red wine vinegar ¼ cup olive oil ¼ teaspoon kosher salt pinch of ground black pepper pinch of smoked Spanish paprika 1 Tablespoon minced white spring onion 2 teaspoon minced and deseeded jalapeno ¼ teaspoon minced garlic 2 teaspoon minced cilantro 2 teaspoon minced parsley Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu. Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also called Korean Food Made Simple, and is available now. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MEATY DUMPLINGS MANDU MAKES ABOUT 45 DUMPLINGS My mom used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learned to savor those juicy gems as well, but the crispy skins are still my favorite part. If you prefer, the dumplings can be steamed instead of fried. These are a best seller at my restaurant, Jinjuu. Filling: 1 pound ground pork 1/2 pound ground beef 6 ounces firm tofu, drained and finely crumbled 2 1/2 cups finely shredded Korean or napa cabbage leaves (ribs removed) 3 scallions, finely chopped 2 1/2 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 large cloves garlic, grated or minced 2 teaspoons kosher salt or sea salt 2 teaspoons grated peeled fresh ginger 2 teaspoons roasted sesame seeds 2 teaspoons sugar 3/4 teaspoon freshly ground black pepper For the Dumplings: 48 thin round eggless wonton wrappers Vegetable oil, for frying Dried chile threads (silgochu) Chile-Soy Dipping Sauce (page 212), for serving FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture. FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy. In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained). Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce. TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw...

This week on Sharp & Hot, Chef Emily is joined in the studio by fellow HRN host Cathy Erway, who recently moderated the "Food in Fiction" panel at the Food Book Fair. Tune in to hear them discuss the current state of food media, including getting credit for recipe writing, "selling out" to become an Instagram star, and more. Plus, Emily's brother Joe brings his perspective as a fiction writer.

On this week's season premiere of Sharp & Hot, Chef Emily Peterson speaks with Janet Ranganathan, the Vice President for Science and Research at the World Resources Institute, an action-oriented global research organization that works in more than 50 countries, with offices in the United States, China, India, Brazil, Indonesia, and Europe. She is also an architect and co-author of the current World Resources Report, Creating a Sustainable Food Future. Tune in to hear them discuss how shifting away from a meat-dominated diet is vital for the health of not only our bodies but the planet itself.

In the first half of this week's episode of Sharp & Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air. After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed!

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Emy Kane of Mobile Kitchen Classroom. Mobile Kitchen Classroom is a high school program that empowers the next generation of Food Citizens – individuals that understand that their food choices have a meaningful impact and are empowered to advocate for change. Mobile Kitchen Classroom engages students by making connections between food and issues that they care about – culture, the environment, and power. Mobile Kitchen Classroom is a component of SHFT, a lifestyle platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Their mission is to convey a more sustainable approach to the way we live through film, design, art and food.