Rachel Stark, Minnesota Vikings Assistant Dietitian, joins us on our final day of Pork Week presented by the Minnesota Pork Board with a recipe for Pork Kebabs with Peanut Sauce.
Day 4 of Pork Week presented by the Minnesota Pork Board brings us some easy pork tacos at home from Erin Krug of Anderson Farms.
Meat:
Prepare a roast-most common are shoulder cuts aka the Boston butt
Season roast to your liking, try to incorporate salts, pepper, onion/garlic. Spicing it up with cumin and oregano will give it an...
On Day 3 of Pork Week sponsored by the MN Pork Board, the Executive Chef at Grand Casino, John Van House, prepares a Pan Seared Pork Chop with Cider Reduction.
½ Tablespoon Salt & Pepper Blend
½ Cup Beef Stock
1 Tablespoon Clover Honey
½ Cup Apple Cider Juice
1 Tablespoon Unsalted Butter
¼ teaspoon Ground Cinnamon
¼ teaspoon...
Award-winning chef, Gavin Kaysen, is the man behind popular Minneapolis restaurants, Spoon & Stable, Demi, and Bellecour Bakery. He joins us to share how you could learn a skill or two from him in your own kitchen this summer.
Click here for more information on GK at Home Virtual Cooking Class: Summer Series.
The owner of the Golden Fig on Grand Avenue in Saint Paul, Laurie Crowell, shares two dinner recipes you can easily make over a campfire, in the slow cooker or in the oven.
There are several different types of knives, but do you know which ones you should use when cutting meat, fish, or vegetables? The creator of So Happy You Liked It, Jamie Preuss, clears up the confusion with what five knives she thinks you should have in your kitchen.
TCL Reporter Kelli Hanson took her daughter to check out Sweet Science Ice Cream's new shop in Edina! She's followed their stories for years but this is a new location for them full of flavors worth trying.
For more information about Sweet Science and where you can find them, click here!
Chef Tim McCarty shared a tasty recipe for Day 2 of Pork Week 2021! For more recipe ideas and to learn more about the pork industry in Minnesota, visit the MN Pork Board website!
PB&J Stuffed Pork Burger with Brie on Toasted Brioche Buns topped with Pickled Jalapeno and Red Onion
Ground Pork - 80/20 1 ½ lb
Brie cheese - 12...
"Cooking For Dads" host Rob Barrett stopped by the TCL kitchen to show us how to make Steak Salad.
We've teamed up with the Minnesota Pork Board for another "Pork Week"! Chef Charlie Torgeson from Charlie T's Foods shared a tasty recipe to kick things off!
Bacon Wrapped Pork Tenderloin
Pork Tenderloin, silver skin removed
8 -10 Bacon Slices, regular cut
¼ Tsp. Kosher Salt
½ Tsp. BBQ Rub
¼ Tsp. Black Pepper
2 TBSP...
Chef Dinesh from FireLake Grill House and Cocktail Bar gave us a preview of their upcoming "FireLake Face-Off Chef Challenge" with a challenge of his own - making a dish live on TV with an ingredient we just picked for him!
The winning dish will be served on FireLake menus during the month of July, and a portion of the proceeds from every...
TCL Reporter Kelli Hanson found out how the guy behind A to Z Creamery keeps his customers coming back - even after he sells out of his ice cream!
We celebrate National Cheese Day with a blind taste test with Crystal Farms! They've also teamed up with Ibotta app for a free cheese "free-bate". Click here to get the app!
For more information on where to find Crystal Farms in the grocery store and recipe inspiration too, click here!
Chef and Author Robin Asbell shared three homemade salad dressing recipes. You can find more recipes on her website, click here.
Shaken Greek Dressing
This makes about ½ cup dressing, enough for 2 big salads or 4 side salads.
By Robin Asbell
1/4 cup fresh lemon juice or red wine vinegar
1/2 clove garlic, pressed
1/2 teaspoon...
Creator of "Cooking for Dads", Rob Barrett, shared summer-friendly recipes for steak on a stick and root salad.
Rob’s Steak on a Stick
Ingredients:
1 lb (non-blade-tenderized) flank steak
salt and pepper
balsamic vinegar
olive oil
Directions:
Cut flank steak at an angle and across the grain into 3/4” strips.
Then cut those...
Josh Nelson from Almanac Fish, formerly in Lowertown St. Paul, dishes up tips on how to grill fish this summer.
Ingredients:
6 to 8 ounce servings per adult, 4 to 6 ounces for lighter appetites
Za’atar spice blend
Grlk –Lemon aioli- 2-3 ounces per plate (recipe follows)
Garnish- (Josh Nelson personally prefers cilantro and...
Ted Farrell from Haskell’s Wine shares his picks for perfect patio party wines.
Patio Party Pack 6 for $60 includes:
Cantina Della Torre Pinot Grigio
Craft Creamery Chardonnay
Maison Fortant Languedoc Rose
Goichot Corbieres
Loscano Malbec
Pra Vinera Reserve Cabernet Savignon
Summer is a great time to get out and explore. With the local wine industry in our state continuing to grow, gathering your friends for a wine tasting experience is a fun event to consider. TCL reporter Kristin Haubrich is at Chankaska Creek Ranch and Winery in Kasota. https://www.chankaskawines.com/
Check out Chankaska Creek Ranch and...
Producer Lisa Adams loves to highlight local products. She discovered Salad Girl, an organic, gluten-free and dairy-free salad dressing, marinade and dip brand. Salad Girls founder, Pam Powell, worked at Madden’s Resort on Gull Lake as a teenager and as part of her job, she crafted their house-made salad dressings.
In March of 2008,...
Trio Plant-based in Uptown is the first black-owned vegan restaurant in Minneapolis. It started as just a pop up with plant based soul food. It was Louis Hunter’s dream to make healthy food for his community and it quickly grew into a restaurant.
