Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on preparing Korean style barbecue, teaching kids to help in the kitchen, and making a barn quilt will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Chef John Csukor is a culinary consultant to the California Fig Advisory Board, and he’s going to talk about and demonstrate how to prepare savory and flavorful California figs. He’ll prepare simple and trendy Korean style barbeque full of bold flavors and use it over a variety of grilled proteins. Csukor’s business is Kor Food Innovation in Ashland, Virginia
Sarah Ryan is a registered dietitian nutritionist with DairyMAX, and she believes that when kids help in the kitchen, they are building lifelong skills. Also, when kids help out, they are more likely to eat healthy foods too! Cooking is an important skill to learn and build upon. DairyMAX is located in Conroe, Texas.
What is a barn quilt? Shannon Wooton is with the New Mexico Cooperative Extension Service and she’s going to explain how to prepare the wood for your barn quilt project. She’ll also go over taping, painting and tell how to build your trail. Wooton is from Roswell.
Information on being successful in business, making a child’s growth chart and making a kindle cozy will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Vinnie Parrinello, President of Wai Hope Organic Skincare, knows firsthand how faith, hope and a positive attitude emerge from adversity. Through the story of how she started her skincare company TWICE, she explains how to become successful in business. She’s from San Diego.
Bruce Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey, and he’s going to show how to use an oversized wooden ruler to make a growth chart to mark the height milestones as a child grows. The best part is that this ruler can be moved from place to place or when a family relocates.
For those of us who can’t go anywhere without our computer gadgets, Laura Bray, crafter and designer, will show how to make a kindle cozy that protects against scratches and dents when traveling. She represents Velcro USA, Inc. and lives in Aliso Viejo, California.
Rib eye steak
Roasted dried California Mission figs and black pepper bring a very deep and meaty flavor to spread over sliced steak, while roasted garlic cloves add a somewhat rustic country style to merging flavors from subtle sweetness to garlicky to spicy black pepper.
8 dried California Mission figs
1 bulb garlic
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
1 lemon
1 thick-cut rib eye steak (16 to 18 ounces)
Salt and freshly ground black pepper; to taste
1 bunch fresh thyme sprigs (about 1/2 cup, loosely packed)
Preheat oven to 350°F. Remove and discard stems from figs, and cut in half, lengthwise; place in large ovenproof pan; set aside. Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, 1/2 teaspoon salt and 1 teaspoon fresh ground black pepper; toss to coat well. Roast at 350°F for about 20 minutes or until garlic cloves are soft and fully cooked. Set aside. Rub steak liberally on all sides with olive oil, salt and pepper. Prepare a hot charcoal fire and, over hottest part of fire, sear steak on both sides. Then, move steak to a cooler area and finish grilling, slowly, for about 5 minutes on each side for medium rare (145°F internal temperature at thickest part) or 10 minutes on each side for medium (160°F). Remove from grill and allow to rest for 10 to 15 minutes before slicing. To serve, heat 2 tablespoons extra virgin olive oil in a skillet over medium high heat. Add roasted fig and garlic mixture and carefully shake the skillet. Add thyme sprigs and toss or stir until thyme is fragrant, about 30 seconds. Remove from heat; squeeze juice from lemon over all. Cut steak into thick slices and fan onto serving platter. Spoon fig mixture, along with thyme sprigs and pan juices over steak; drizzle with a little extra virgin olive oil and squeeze lemon juice over all. Serve at once.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
