Here is the WRKO page of Tom and Todd where you can listen to his show streaming live
Monthly Archives: June 2009
This little guy was separated from his family. I’m afraid it won’t be long before a seagull makes a meal out of him.
This morning I had a candid interview with Todd Feinburg, half of the WRKO morning team of former speaker of the house Tom Finneran & Todd Feinburg. Check back at 8PM for the video interview
I thought I’d let you know about what we are planning for next weekend on the Lannon. You probably know about the New England Pirate Faire, being held at Stage Fort Park on Saturday and Sunday. To tie in with what they are doing, we are offering Pirate Sails on the Lannon.
Saturday and Sunday morning we are part of the action at Stage Fort Park . We are sailing from 10:30 a.m.-12:30 p.m. and will have NEPF pirates onboard. Costumes are encouraged. There will be cannon fire involved as we join the action at Half Moon Beach. We can’t tell ye too much, or we’d have to kill ye! Aarrgh! All ages are welcome on this sail. $25/kids, $37.50/adults.
On Saturday night, from 7:00-9:00 we are hosting a Pirate Ball on the Lannon for Pirates 21 and older. Costumes, prizes, grog, NEPF Pirates and lots of pirate fun for sea dogs and saucy wenches. $50/adult includes a ration of grog. We are hoping people will enjoy the fun at Stage Fort Park , grab a bite to eat at the Block Party downtown, then join us for more Pirate antics at the Pirate Ball. Aarrgh!
Reservations are suggested. Info is at http://schooner.org/tel/feature.htm or (978) 281-6634.
Thanks for helping us get the word out.
Schooner Thomas E. Lannon
FOB Brenda Malloy Gives Us The Latest Happenings On Rocky Neck
Here’s Brenda Malloy, a super sweet person who brings much joy and happiness to everyone around her. Brenda runs her studio and creates art on Rocky Neck. She is also very involved with the Rocky Neck Art Association. You can click this text to see a ton of her cool stuff and learn more about her.
Look for a video with Brenda at 1PM
White Bean and Chicken Chili with Green Chile Sour Cream
this recipe makes a huge batch of chili—make sure to use a large pot
2 cups onion, diced
4 cloves garlic, minced
¼ cup olive oil
1 large red pepper, diced
1 large green pepper, diced
4 large chicken breasts, cut into ½ inch dice
¼ all purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
4-15 oz cans cannellini beans
9 cups chicken broth, divided
2-4.25 oz cans diced green chiles
1-15 oz can navy beans
2 cups corn kernels
2 cups shredded Monterey jack cheese
¼-1/2 cup freshly chopped cilantro, to taste
Hot sauce to taste
Additional salt & pepper to taste
In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken.
Before serving, stir in Monterey jack cheese and chopped cilantro.
Green Chile Sour Cream
1-8oz container sour cream
1-4.25 oz can diced green chiles-do not drain
Juice of one lime
Salt & Pepper to taste
Combine all ingredients. Refrigerate until ready to use
Double Coconut Shortbread Bars
2 cups all purpose flour
½ cup confectioner’s sugar
1 cup cold butter, cut into small cubes
1 cup toasted coconut, divided
2-8 oz packages cream cheese, at room temperature
2/3 cup coconut milk
1-14 oz can sweetened condensed milk
2 large egg yolks
2 teaspoons coconut extract
Preheat oven to 350 degrees. Lightly spray a 9” x 13” baking dish with cooking spray and set aside. In the bowl of a food processor or with a fork, combine flour, confectioner’s sugar and cubed butter until a fine crumb forms. Reserve ½ of mixture and set aside. Stir in ½ cup toasted coconut and press crust into prepared pan.
In a separate small bowl, stir together reserved crust mixture and reserved coconut and set aside.
Bake crust in preheated oven for 18-20 minutes until crust is set and edges are lightly browned.
In the meantime, prepared the filling. In the bowl of a food processor or with an electric mixer, beat together cream cheese, coconut milk, sweetened condensed milk, egg yolks and coconut extract until smooth until smooth. Pour mixture over hot partially cooked crust and sprinkle with reserved crust and coconut mixture.
Bake for 25-30 minutes until center is set and edges are lightly caramel brown. Allow to cool completely before cutting. Enjoy!
My name is Laurie Lufkin and I like to cook. I am a Mom, a small business owner (and the business is not cooking-related), a competitive cook and I also work for my family’s business. I want to tell you how excited I am to be part of such a dynamic group. I am grateful to have a place to share the recipes from my television show, Inspired Cooking. The show airs on Cape Ann TV (Ch. 12) on Tuesday evening at 8:30, Friday afternoon at 4:30 and Sunday morning at 11:30. Each week the theme, or “inspiration” of the show changes and so far I have covered everything from easy party appetizers to organic ice cream.
I want to be clear here. I am not a chef, I have never had any formal culiary instruction but I have been fortunate enough to be surrounded since childhood with family and friends who know their way around the kitchen. I admire and respect those who are the real chefs and it is likely that the old adage rings true for me that “if I had only known then what I know now” I might have chosen that career path. In spite of my lack of training, I have won several local and national cooking contests and even appeared on Food Network.
I will post the recipes each Sunday morning for the dishes that will appear on my show that week. Please feel free to ask questions, make comments and try them out for yourselves. I am also very open to suggestions for guests, location shoots and your “inspirations” you would like to see incorporated into the show. I hope you enjoy it!
Laurie Lufkin contacted me last week and asked about getting involved with GMG. She has a cooking show on Cape Ann TV and has won numerous awards for her shows and cooking even though she’s never been formally trained and is very upfront about that fact. I sorta get the impression she takes pride that she has been so recognized for her cooking even though she has never gone to culinary school.
I spoke with her at legnth about what it is she would like to do on GMG. We came to the conclusion that it would be great for her cooking program on Cape Ann Television if folks could come here the day before and get the recipes and ingredients for the dishes that she would be preparing the following day on Cape Ann TV. She could give the GMG readers a heads up on the times when her shows would be airing, go get the ingredients to cook along with her and publish her recipes here. Hopefully we can upload her shows here too so they can be archived for your reference instead of played once or twice on TV and then shelved forever.
So please give Laurie a warm welcome as the newest member of the GMG team.