If you don’t want to cook after watching this show, you’re
definitely going to want to be on the crew, so you can eat the
masterpiece afterward. On this week’s
”
How to with Cast
&
amp; Crew,
”
local chef extraordinaire Judy Keyes makes a guest appearance
and cooks up a scrumptious sandwich recipe.
If you don’t want to cook after watching this show, you’re definitely going to want to be on the crew, so you can eat the masterpiece afterward. On this week’s “How to with Cast & Crew,” local chef extraordinaire Judy Keyes makes a guest appearance and cooks up a scrumptious sandwich recipe. I’ll admit I’m not a big sandwich person.
When I started watching the show, I wasn’t sure if her recipe was going to do it for me. Sure enough, the more I watched, the hungrier I got. (Eating is one of my favorite pastimes now that I’m expecting a baby.)
The “How to” producers have teamed up with Nob Hill in Gilroy. Judy makes a recipe straight out of the “Something Extra” insert given away at Nob Hill. The ingredients include chicken breast, Mexican seasoning, garlic powder, cheese and salsa picante. Judy also whips up some chipotle mayonnaise and a delectable “extras” plate, complete with bacon, lettuce, tomatoes, avocado and fresh onions. I won’t tell you exactly how she prepared everything, as you’ve got to watch the show yourself on Channel 20, Saturday, March 27, at 11:30 a.m. Repeats will follow next week, so just check the Web site: www.mycmap.org.
You’ll appreciate Judy’s cooking advice along with her cooking techniques. In order to save time before a crazy dinner party, cut and rinse ingredients like lettuce the day before and then wrap the leaves in paper towels to keep them fresh. Those pesky preparations can be taken care of beforehand, so that you’re only down to the nitty gritty the day of.
You may also relate to her words of wisdom about adding spices and that “extra pat of butter.” Hey… if you’re good four or five days a week, spoil yourself on the weekend with a little more. As she wisely points out, those of us who cook at home and aren’t satisfied with the results, generally go out to dinner and choose meals because of the extra butter or spices. She also advises not to skimp too much on the salt, as you’ll just end up adding it at the table anyway. So true.
To top off the show, Judy invites one of the camera people to assist her in making sundaes. This camera virtuoso is actually 9-year-old Morgan, who is one of our newly trained studio crew people here at CMAP. When adults come in and tell me that they’re “afraid of running the camera,” or “don’t feel ready,” I point to this young lady and tell them to get over it. In fact, “How to with Cast & Crew” is a show for the novice, so you can take comfort in the fact that everyone is new, and everyone is bound to make a mistake while directing, running sound or shooting. That’s how we learn!
If you have a chance to catch “How to,” you’ll be pleased to hear that Judy Keyes is going to start her own cooking show here at CMAP called “Cooking for all Seasons.” Apparently, she plans on having a theme for each show and recipes that relate to holidays or events. I’ve heard rumors about a Cinco de Mayo show – even I may get out of the office to volunteer for that one!
