Vol. 1 No. 5
On June 15th, American Airlines flight
1886 was filled with just the right
amount of enthusiasm and nervousness.
I was on my way to do a summer segment
on FOX. Outdoors in New York City on an
early Friday morning. The smell of coffee,
smog, and worn out shoes all build up anxiety.
The sounds of honking horns, television
crews, and screaming fans make your heart
pump hard.
The countdown begins....four, three, two....
I start to think..."will my hands shake? What
will they ask me? Is my voice clear enough this
early in the morning...oh, no I didn't have
coffee." ONE....and we are LIVE on FOX in
New York City....for the entire country to watch!
I don't use food stylists ever. I handle every
part of my presentation from table decor
to the garnishes on my dishes.
My favorite part of all this is waking up at 3:00am for
a 6:00am show....not really.
Okay, so we finished the segment on Fox. It went so well. I was
extremely happy with the outcome. It made me realize how
much I love cooking and food in general. I played it over and
over in my head and I couldn't get over one of the anchors
reaction to the flavor of my food. "Oh....that's good!" What a
reward! I thank God everyday I able to do this. I love it so
much!
With only 15 minutes to spare after having the "Best Pizza
on the Planet" I had to race over to FOOD NETWORK -
"Best channel on the Planet". Where else can you eat at
a restaurant in Paris one hour, and the next hour be
devouring Texas barbecue. Love it!
After a long day, I'm going to treat myself to the best
Gelato this side of Italy. The flavors are incredible! I had
Amaretto and Cannoli Cream. It was out of this world!
Vol. 1 No. 4
March and April marked the best yet most hectic months of 2006.
I was able to showcase my food on NBC, Univision, and the
Montel Williams Show. Anyhow, follow me on my quest the big
apple. Check out the behind the scenes stuff and learn what it
takes to create a simple 15 minute segment. Of course, I will
share with all of you the recipe that wowed Montel and won the
applause of his audience.
The Phone Call - "Hello, is this Adrianne? Hi, I'm Andrea Le*?*. I'm one of the producers for the Montel Show. I was wondering if you would be able to come to our Wednesday taping. We are shooting for "Living the dream"
and would love to feature you. I know it's short notice. I'll send you your travel arrangements on Monday. We'll talk later about doing an intro piece. Thanks Adrianne!"
New York City - Just the name alone, makes your heart pump faster. Speaking of heart pumping, I'm getting a little nervous thinking that I'll be cooking in real time next to Montel. Usually these things are done by cooking
the dish in advance, having a beauty dish, ingredients prepped, a final finished dish. No, not me. I've decided to cook and plate it right on camera. Sometimes, I think I'm nuts! Oh, and we must have left the cutting board
in Miami but the guys on the show were nice enough to buy one for me. You bet your life, I was spilling out the thank you's.
Ok, now it was time for hair and make-up. As they did their thing, I was recapping the recipe in my head. I was rehearsing in my mind the moves, I was going to make and how I would answer Montel's
questions.
Well, for the rest of the show, you'll have to catch the episode when it airs on UPN. As for the recipe I did (which he loved) here it goes: (by the way, the recipe is out of my cookbook)
Maximum Flavor's Bacon Wrapped Sea Scallops with Mango Habanero
Salsa
Serves 4
12 Sea Scallops
12 bacon slices
1/4 cup olive oil
1/3 cup light rum
1 T lime juice
2 teas. Old Bay Seasoning
1/3 cup sugar
2 teas. canola oil
1/4 habanero pepper, minced
1/2 yellow bell pepper, roasted and diced
1/4 cup yellow onion, mined
6 garlic cloves, minced
1 teas. salt
1 teas. black pepper
1 ripe mango, pitted and diced
1/3 cup fresh cilantro, minced
salt and pepper
Bring rum and lime to a boil. Add Old Bay and sugar. In a skillet, heat up oil and saute habanero,
yellow pepper, onion, and garlic. Add mango and cilantro. Season with salt and pepper. Add rum
and lime to the mixture. Cook for 3-5 minutes. Allow to cool for 10 minutes. Puree in blender and
adjust seasoning.
Rinse and pat dry the scallops. Season with salt, pepper, and drizzle with olive oil. Wrap each scallop
with bacon. If bacon does not adhere, slide a toothpick across the scallop. In a hot skillet, cook each
scallop 1-2 minutes on each side. To serve, make a pool of the mango sauce and place a scallop
over it.
To see me in action, make sure to catch the Montel Show. I'll
make sure to post when it airs. Also, catch me on NBC at the
end of this month for a special Memorial Day segment.
In between all the craziness, I did get a few moments with my family...
