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John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Rita Ward of Albany, Ga.
Ingredients:
- 16 asparagus spears, cut 4 to 6 inches long
- 3 cups ice cubes
- 8 thin slices prosciutto or thinly sliced ham (if prosciutto isn't available in your area), cut in half horizontally
- 16 teaspoons soft goat cheese (or 3 1/4 ounces)
Directions:
Bring 2 quarts of water to a boil in a pot over high heat. Add asparagus spears and cook for no more than 30 seconds. Using tongs, remove the asparagus from the pot and place into a large bowl filled with ice and water until completely cooled. Once cooled, remove asparagus spears and place on paper towels to drain.
Lay one piece of prosciutto flat on the cutting board with the cut edge at the bottom. Place one teaspoon of goat cheese in the center of the top third of the prosciutto. Gently press one asparagus spear into the goat cheese lengthwise with the prosciutto, with the tip of the spear hanging over the cheese by about half an inch.
Bring the sides of the prosciutto in toward the center and press into the goat cheese. Then secure both ends of the prosciutto by wrapping them in the same direction around the asparagus stem. Repeat for all asparagus spears.
Arrange the spears flat on a platter.
You can also stand the spears upright in a heavy-bottomed cup or vase with crushed ice at the bottom to resemble a mini centerpiece!
