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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
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.
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 Chris Cox of St. Amant, La.
Total Time: 2 hrs
3/4 cup of unsalted butter
2 cup of chopped onions
1 cups of chopped bell peppers
2 16oz cans of cream style corn
8 ounces of Velveeta Mexican Pepper Jack cheese
1 quart of heavy whipping cream
3 teaspoons of salt
1 teaspoon of red pepper (cayenne)
1 teaspoon of black pepper
2 pounds of raw shrimp (small size)
1 pounds of crab meat (lump)
2 tablespoons of corn starch
1 cup of water
1. Saute onions in half the melted butter for about 5 minutes. Add bell peppers and saute for about another 5 minutes.
2. Add remainder of butter to mixture. Add crab meat, salt, red and black pepper, and simmer for another 5 minutes.
3. Add corn and simmer for another 5 minutes.
4. Add 8 ounces of Velveeta Mexican pepper jack cheese (cut in slices). Add whipping cream (1 quart). Simmer for about 15 minutes.
5. Taste the seasoning and adjust to taste.
6. If liquid is too thin, add 2 tablespoons of dissolved corn starch/water to thicken bisque.
- Can substitute crawfish, shrimp, or crabmeat in bisque, or any combination of all.
Yield: 12-16 cups of bisque
Comments: Great as appetizer or meal.
