4:14 AM PDT, July 11, 2012
Saving Energy in Hot Weather
Steve Rasmussen, CEO of Adams Electric Cooperative, offers tips for conserving energy and saving money while staying cool during the summer season. Steve also talks about the "Turn Off, Turn Up" initiative to reduce eletricity use during the hottest part of the day.
Healthy Ingredients from the Garden
Chef Larry Kessel of Cancer Treatment Centers of America shows how to put the freshest ingredients into your meals, courtesy of your own backyard. Chef Kessel also offers tips for eating healthier:
3.25 oz balsamic vinegar
3.25 oz champagne vinegar
1 oz sherry wine vinegar
1.75 oz shallots minced
.40 oz garlic minced
.375 oz finely chopped parsley
.375 oz finely chopped chives
.25 oz soy sauce
.50 quart olive oil
.50 quart Canola oil
Kosher Salt and Black Pepper To Taste
Simply combine all ingredients together.
Maryland Crab & Corn Vinaigrette with Yuzu and Garden Thyme
1/4 lb picked Maryland crab
1/4 lb grilled corn (removed from cob)
1 Ea zest of 1 lemon
1.5 TBS fresh Yuzu juice or fresh lemon juice
1/8 tsp freshly ground black pepper
1/4 Cup extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
In a medium sized bowl, combine the lemon zest, yuzu, black pepper and thyme. Slowly whisk in the olive oil. Once all the oil is whisked, season with a touch of kosher salt or sea salt. Combine the corn, crab and chives. Adjust seasoning. Serve as a salad, or as a sauce on grilled or pan seared fish.
Chimichurri Sauce with Beef Tenderloin
3/4 cup olive oil
3 tbsp sherry wine vinegar or red wine vinegar
3 tbsp fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp fine sea salt
1/2 tsp fresh ground pepper
1/2 tsp dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Combine first 8 ingredients in blender; blend until almost smooth. Add 1¿4 of parsley, 1¿4 of cilantro and 1¿4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
One 3 1/2 lb beef tenderloins
2 tbsp olive oil
Let beef stand 1 hour at room temperature. Preheat oven to 350°F. Heat a sauté pan to high heat, add tenderloin and sear each side until browned. Finish in the oven until an instant read thermometer inserted into thickest part of beef registers 135°F for medium rare, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise, serve with chimichurri sauce.
Local Pop Singer Jenn Bocian Performs
Pop singer and Harrisburg native Jenn Bocian, also known as "The Lady Jenn," performs for the morning show. Jenn has been referred to as the next Britney Spears or Katy Perry!
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