As Seen on Daytime...April 6th-10

MONDAY, APRIL 6
We went to Birmingham Fencing Club to preview classes. Go to www.fencingclub.org for more.
1425 Montgomery Hwy
Birmingham, AL 35216
(205) 823-4448

Every Monday we visit Beltone! Visit our homepage to learn more about you can hear better!

We are in the DAYTIME KITCHEN with Alison Lewis, President of Ingredients, Inc. Today we're making Easy Chocolate Lava Cakes and Dipped Strawberries.
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioner’s sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
3. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
Easy Chocolate Dipped Strawberries
Ingredients
1/2 cup semisweet chocolate chips
2 tablespoons 2% milk
12 long-stemmed strawberries
Directions
1. Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

TUESDAY, APRIL 7
Today we preview the latest Easter fashions for the kids and have an easter egg hunt at Vulcan Park! We also talk to Ike, The Legal Guy.

DAYTIME KITCHEN with Chef Tom Robey, The Veranda on Highland
EGGS VERANDA
For the Hash
1/2lb. Smoked Chicken Breast, diced 1/2" square
1/4lb. Tasso Ham, diced 1/2" (any quality ham will do)
2 cups Crimini Mushrooms quartered
2 med Idaho potatoes, diced 1/2" and blanched until tender
1/4 cup White Onion, diced
1/4 cup Green Onion, sliced thinly
1Tbsp. Minced Garlic
1Tsp. Fresh Thyme, chopped
1 Tbsp. Unsalted Butter
Kosher Salt and Black Pepper

Place a large skillet over medium high heat. Add the butter, and the garlic and the onion, working the pan just until the garlic starts to brown. Add the Tasso, the mushrooms, the chicken, the potatoes and the thyme. Reduce the heat and cook, stirring constantly until the mushrooms are cooked and the potatoes start to break down (The mix should leech some liquid while cooking to help bring the mix together, if yours seems dry, add a little chicken broth.) When the mix is fully cooked and starting to stick together, add the green onions and season with the salt and pepper. Reserve.

For the Hollandaise
1 bunch Green Onions, grilled or roasted, pureed
1 1/2 cups warm clarified Butter
2 Tbsp. fresh Lemon Juice
6 medium Egg Yolks
4 Tbsp. White Wine
3 dashes Hot Sauce
Kosher Salt and Freshly Ground Black Pepper to taste

Place the lemon juice, the white wine and the yoks in a stainless steel bowl and set over simmering water. Whisk until the mixture has thickened and tripled in volume. Reduce the heat, and slowly drizzle in the butter, whixking constantly. If the mixture starts getting too thick, splash a few drops of water into it. When all of the butter is incorporated, mix the green onions, season with the hot sauce, salt and pepper. Reserve in a warm place.

For the Poached Eggs
2 quarts water
3 Tbsp. distilled White Vinegar
8 medium eggs
2 Tbsp. Kosher Salt

Place the water, vinegar and salt into a large pot, bring water to a simmer (165-180 degrees) Carefully crack each egg into the pot, and let cook 3 to 4 minutes unitl the whites are cooked but the yolks are still soft. Carefully remove the eggs with a slotted spoon.
To Serve, Split the hash onto four plates, place two poached eggs on each, and coat with the hollandaise. Enjoy!

WEDNESDAY, APRIL 8
Today we get buff with Personal Trainer Chris Mize. If you have question, e-mail him at dmize@uabmc.edu.

Every Wednesday we learn how to take our bathrooms from unbearable to beautiful. Go to Daytime's main page for more information on Nubath.

We visit BIRMINGHAM BAKE AND COOK COMPANY off Highway 280 and Valleydale Road and cook on a lava rock!

Citrus Black Pepper Prawn Tacos, Prepared on the Hot Rock
This is a wonderfully healthy method of preparing, well … everything!

Yield: 1 Portion

Ingredients
3 ea Prawns, large, peeled, deveined, tail-off
1 oz Lime juice, fresh
¼ - ½ tsp Lime zest, grated
As needed Freshly ground black pepper
As needed Sea salt, coarse
1 ea Corn tortillas, 6”, warm
1 T Pico de gallo, fresh
¼ ea Avocado, sliced
1 T Queso fresco, crumbled
2 - 3 sprigs Cilantro sprigs

Method
Sprinkle the lime juice over the prawns; cover and refrigerate for 15 – 20 minutes.
Pat the prawns dry, sprinkle with the grated lime zest and season with freshly ground black pepper and coarse sea salt.
Seal on the hot rock; they will cook very quickly!
Place the prawns on the warm tortilla. Top with pico de gallo, avocado slices, queso fresco and cilantro sprigs. Fold over to eat.

THURSDAY, APRIL 9
Today's SHELBY COUNTY PET OF THE WEEK is Zeus. Go to http://www.shelbyhumane.org/ for adoption hours and information.

Legal questions for Ike? E-mail us at daytimealabama@nbc13.com.

DAYTIME KITCHEN at Whole Foods Market with Chef Jason Autry
Grilled Shrimp, Asparagus, Bell Pepper and Dandelion Salad w/ Lemon-Herb Aioli
Serves 4
Ingredients
4 Wooden Skewers, soaked in Water
1 lb Peeled and De-veined Shrimp
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Bunch Purple or Green Asparagus
1 Bunch Dandelion Greens, Stems Removed
4 Slices Ciabatta or other white Bread, Crust Removed
1 Cup Mayonnaise
1 Large Lemon
½ Cup Extra Virgin Olive Oil
¼ Cup Finely Chopped Parsley
¼ Cup Finely Chopped Dill
¼ Cup Cajun Seasoning
Salt and Pepper to taste

Directions
1) Remove seeds from Bell Peppers and slice into ¼ inch wide strips
2) Remove woody ends of Asparagus
3) Toss Bell Peppers and Asparagus with small amount of Olive Oil , season to taste with Salt and Pepper, and place on grill to cook
4) Place 3 Shrimp on each skewer, season liberally with Cajun Seasoning and place on grill to cook until pink
5) Brush Bread with Olive Oil and grill
6) Roughly chop Dandelion Greens and toss with small amount of Olive oil, Salt and Pepper to taste

Lemon-Herb Aioli
1) Using a micro-plane or fine grater, zest lemon and slice in half
2) Stir together Mayonnaise, Chopped Herbs, Lemon Zest, and Lemon Juice until blended evenly

Presentation
1) Place a large spoonful of Aioli in center of plate and spread evenly in a wide circle
2) Place grilled bread in center of Aioli and stack Asparagus, Greens, and Peppers on top
3) Top with one Shrimp Skewer and garnish with twist of Lemon

FRIDAY, APRIL 10
Balloons are truly an art. Mary Lou is amazing!!! Check out www.bamaballoons.com or call 205-213-1615 for more information!

Today we visit a beautifully landscaped backyard in Meadowbrook. You'll think you're at the Botanical Gardens! If you'd like to learn more about Land Escapes, contact Brian Bell at 988-3228.

DAYTIME KITCHEN with Chef Brett with Mafiaoza's
Pea, Speck and Pecorino Toscano Penne
Recipe
Ingredients
8 ounces penne
2 tablespoons olive oil
4 ounces speck, pancetta or parma ham
1/4 cup onion, finely diced
4 ounces pecorino cheese, romano or toscano are good-small cubes
4 cups peas-shelled and clean
salt and pepper to taste
Method
Bring water to a boil and cook penne to package instructions
Meanwhile-Heat oil and speck in a large skillet or saute pan
When speck is cooked remove and save
Add all onion and cook until just starting to brown
Add peas and maybe a splash of the pasta water to cook through, don't add to much water
Add cooked penne and toss well-adding more olive oil if needed
Add speck and the diced cheese and toss well.
Season to taste with the salt and pepper.