So, the other day I get a tweet from friend/PR person Holly Harmon asking if I’d be interested in doing Sonoran Living today on short notice. “Of course” I say, I have done the show several times before and love hosts Andi Barness and Stephanie Sandoval, and I go about planning a menu for three, three to four minute segments.
Up first will be my take on the “Sonoran Dog,” a tasty Mexican-ized take on the venerable ball park hot dog. Wrap a bratwurst in thick applewood smoked bacon, deep fry and cover with tasty toppings…
Next up, Cotija and Green Chile stuffed cheeseburgers. Things all started to go pear shaped during the commercial break as the live segment at the ballpark with co-host Andi Barness lost sound and we had to hustle as the cooking segment became the main focus of the show. Stephanie never missed a beat (TRUE professional), and we rocked through the second segment with zero prep time. (notice the sizzling sound through the rest of the show, as Emeril LeGasse says “we’re really cookin here”)
What could be more refreshing on a hot summer day than a sweet, watermelon granita? Easy to make, delicious to enjoy (hint: take this recipe to the next level by adding 2oz of Jack Daniels whiskey to the mix before freezing)
Just a few last minute tips on making those Summer BBQ’s better
In all, cooking live is always challenging but working with professionals such as Stephanie Sandoval and the Sonoran Living Crew makes it all look easy! I’m already thinking about what to do the next time I’m invited onto the show.