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Sharp & Hot

Updated 22 days ago

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Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.

Read more

Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.

iTunes Ratings

21 Ratings
Average Ratings
20
0
0
0
1

The best!

By Brewla - Jun 30 2016
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I love listening to Emily. She is so funny and has the best guests. She always asks great questions when interviewing her guests and I learn so much.

Interesting and good info

By couch sloth - Mar 07 2014
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Listen while driving to cooking class

iTunes Ratings

21 Ratings
Average Ratings
20
0
0
0
1

The best!

By Brewla - Jun 30 2016
Read more
I love listening to Emily. She is so funny and has the best guests. She always asks great questions when interviewing her guests and I learn so much.

Interesting and good info

By couch sloth - Mar 07 2014
Read more
Listen while driving to cooking class
Cover image of Sharp & Hot

Sharp & Hot

Latest release on Sep 27, 2016

Read more

Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.

Rank #1: Episode 121: Clodagh McKenna

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On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more.

Guinness Cake
from Clodagh’s Irish Kitchen by Clodaugh McKenna

This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me!

Serves 10

2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder

For the frosting
7 tablespoons unsalted butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 1/4 cup cream cheese (not low fat)

  1. Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper.

  2. Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa.

  3. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.

  4. Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.

  5. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.

  6. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.

  7. Place the cooled cake on a plate and generously spread the frosting on top.

This cake will keep for up to 1 week in an airtight container.
Recipe reprinted with permission.

Mar 15 2016

30mins

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Rank #2: Episode 136: Pure Food with Kurt Beecher Dammeier

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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.

Jul 12 2016

31mins

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Rank #3: Episode 133: Eating Mindfully with Lisa Lynn

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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.

Jun 21 2016

30mins

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Rank #4: Episode 135: Summer Entertaining with Katie Shrout and April Wachtel

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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!

Jul 05 2016

34mins

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Rank #5: Episode 134: Meat on the Side with Nikki Dinki

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 . . . )

Jun 28 2016

37mins

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Rank #6: Episode 132: Father's Day with Brendan Collins & Ida Blue

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Jun 14 2016

31mins

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Rank #7: Episode 131: Your Healthiest You with Robyn Youkilis

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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.

Jun 07 2016

28mins

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Rank #8: Episode 130: Ellie Krieger

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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.

May 31 2016

29mins

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Rank #9: Episode 128: Chef Whitney Otawka

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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.

May 17 2016

31mins

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Rank #10: Episode 127: Korean Food Made Simple with Cooking Channel host Judy Joo

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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 meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste.

CHILE-SOY DIPPING SAUCE

YANGNYUM GANJANG

MAKES ABOUT 1/2 CUP

This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56).

6 tablespoons soy sauce

2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar

1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle)

4 1/2 teaspoons toasted sesame oil

2 teaspoons roasted sesame seeds

2 scallions, very thinly sliced on an angle

IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.

Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

MOM’S BBQ CHICKEN

UMMA’S DAK GOGI

SERVES 4

My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like.

1¼ cups soy sauce

½ cup packed dark brown sugar

6 scallions, thinly sliced on an angle

3 tablespoons rice vinegar

3 tablespoons maple syrup

2 tablespoons gochujang (Korean chile paste)

2 tablespoons toasted sesame oil

2 tablespoons grated peeled fresh ginger

2 tablespoons roasted sesame seeds

6 cloves garlic, grated or minced

Pinch of kosher salt or sea salt

Freshly ground black pepper

8 boneless skinless chicken thighs

Vegetable oil, for grilling

Doenjang Mayonnaise (page 216), for serving

IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside.

Preheat a gas or charcoal grill to medium-high heat.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.

TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time.

Doenjang Mayonnaise

MAKES ABOUT 1/2 CUP

Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo.

½ cup mayonnaise, preferably Kewpie or a Korean brand

1 tablespoon doenjang (Korean soybean paste)

IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

May 10 2016

32mins

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Rank #11: Episode 126: Food Words with Cathy Erway

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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.

May 03 2016

31mins

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Rank #12: Episode 125: Shifting Diets with Janet Ranganathan

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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.

Apr 26 2016

29mins

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Rank #13: Episode 124: NYC Hot Sauce Expo and Ida Blue

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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!

Apr 05 2016

38mins

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Rank #14: Episode 123: Emy Kane of Mobile Kitchen Classroom

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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.

Mar 29 2016

27mins

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Rank #15: Episode 119: Cassoulet All Day!

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On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.

Mar 01 2016

32mins

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Rank #16: Episode 118: Lentil Underground author Liz Carlisle

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On this week’s episode of Sharp & Hot, Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground. The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness.

Feb 23 2016

28mins

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Rank #17: Episode 115: Sam Sifton, Ida Blue & Binky Griptite

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On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End.

“Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot

Feb 02 2016

36mins

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Rank #18: Episode 113: Chef Sarah Gavigan

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What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living.  Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015. This long journey eventually lead them to what is now Nashville’s first dedicated ramen shop – Otaku Ramen. Sarah expands on her second restaurant, Little Octopus, a modern restaurant serving flavors from everywhere, ingredients from here, and options for everyone.

“Running a pop up is like being on a film set: you have to think ahead, organize, and then go for it!” [14:30]

“If you have something interesting and people want it, it’s not a trend, you’re feeding a culture something that they don’t have.” [17:45]

–Sarah Gavigan on Sharp & Hot

Jan 19 2016

29mins

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Rank #19: Episode 108: What If You Hate the Holidays?

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What if you HATE the holidays? What if instead of Thanksgiving dinner, you want Friendsgiving dinner? Are you allowed to opt-out? Are you a bad person for bailing on your family? Join Emily Peterson on a special episode of  Sharp & Hot as she’s joined by Licensed Therapist Christopher Torsiello for an honest conversation about unsubscribing in real life.

Nov 24 2015

32mins

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Rank #20: Episode 106: Fix My Sourdough!

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It’s a sourdough starter Sharp & Hot spectacular! Emily Peterson is joined by Sarah Owens, author of _Sourdough: _Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery,BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.

“You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again.” [23:00]

“Commercial flour acts completely differently in a bread recipe than stone ground flour.” [29:00]

Nov 10 2015

35mins

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Episode 142: Let's Get Real...And Sharp. And Blunt!

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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!

Sep 27 2016

40mins

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Episode 141: Ngoni Musik

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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.

Aug 16 2016

30mins

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Episode 140: Origins of Food

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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.

Aug 09 2016

31mins

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Episode 139: America's Favorite Bird

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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.

Aug 02 2016

34mins

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Episode 138: Chef Leticia's Brazilian Kitchen

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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.

Jul 26 2016

33mins

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Episode 137: The Troll Cookbook

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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.

Jul 19 2016

31mins

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Episode 136: Pure Food with Kurt Beecher Dammeier

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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.

Jul 12 2016

31mins

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Episode 135: Summer Entertaining with Katie Shrout and April Wachtel

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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!

Jul 05 2016

34mins

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Episode 134: Meat on the Side with Nikki Dinki

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 . . . )

Jun 28 2016

37mins

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Episode 133: Eating Mindfully with Lisa Lynn

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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.

Jun 21 2016

30mins

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Episode 132: Father's Day with Brendan Collins & Ida Blue

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Jun 14 2016

31mins

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Episode 131: Your Healthiest You with Robyn Youkilis

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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.

Jun 07 2016

28mins

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Episode 130: Ellie Krieger

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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.

May 31 2016

29mins

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Episode 129: Art Smart with Judith Walsh and Joanna MacFarland

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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.

May 24 2016

30mins

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Episode 128: Chef Whitney Otawka

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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.

May 17 2016

31mins

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Episode 127: Korean Food Made Simple with Cooking Channel host Judy Joo

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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 meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste.

CHILE-SOY DIPPING SAUCE

YANGNYUM GANJANG

MAKES ABOUT 1/2 CUP

This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56).

6 tablespoons soy sauce

2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar

1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle)

4 1/2 teaspoons toasted sesame oil

2 teaspoons roasted sesame seeds

2 scallions, very thinly sliced on an angle

IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.

Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

MOM’S BBQ CHICKEN

UMMA’S DAK GOGI

SERVES 4

My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like.

1¼ cups soy sauce

½ cup packed dark brown sugar

6 scallions, thinly sliced on an angle

3 tablespoons rice vinegar

3 tablespoons maple syrup

2 tablespoons gochujang (Korean chile paste)

2 tablespoons toasted sesame oil

2 tablespoons grated peeled fresh ginger

2 tablespoons roasted sesame seeds

6 cloves garlic, grated or minced

Pinch of kosher salt or sea salt

Freshly ground black pepper

8 boneless skinless chicken thighs

Vegetable oil, for grilling

Doenjang Mayonnaise (page 216), for serving

IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside.

Preheat a gas or charcoal grill to medium-high heat.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.

TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time.

Doenjang Mayonnaise

MAKES ABOUT 1/2 CUP

Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo.

½ cup mayonnaise, preferably Kewpie or a Korean brand

1 tablespoon doenjang (Korean soybean paste)

IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

May 10 2016

32mins

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Episode 126: Food Words with Cathy Erway

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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.

May 03 2016

31mins

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Episode 125: Shifting Diets with Janet Ranganathan

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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.

Apr 26 2016

29mins

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Episode 124: NYC Hot Sauce Expo and Ida Blue

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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!

Apr 05 2016

38mins

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Episode 123: Emy Kane of Mobile Kitchen Classroom

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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.

Mar 29 2016

27mins

Play

iTunes Ratings

21 Ratings
Average Ratings
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The best!

By Brewla - Jun 30 2016
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I love listening to Emily. She is so funny and has the best guests. She always asks great questions when interviewing her guests and I learn so much.

Interesting and good info

By couch sloth - Mar 07 2014
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Listen while driving to cooking class