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Win The Chew Gift Bag ... TODAY!

Fall’s newest Daytime TV show, The Chew, debuted back in September. This ground-breaking talk show puts a culinary twist on daytime TV with the help of co-hosts Mario Batali, Carla Hall, Michael Symon, Clinton Kelly and Daphne Oz.

Celebrating and exploring life through food, “The Chew” is an innovative and groundbreaking daytime program co-hosted by a dynamic group of engaging, fun, relatable experts in food, style, and entertaining.

The Emmy award winning creators of “Paula Deen’s Home Cooking”and “Down Home With The Neely’s”, have combined the tools, tips, tricks and recipes to bring your family and friends together with memorable personalities to create a live, one hour daytime talk show where viewers get the dish on anything and everything related to the world of food and beyond.

As a source of joy, health, family ritual, friendship, breaking news, dating, fitness, travel adventures, and life's best moments- food is at the center of everyone's life. The hosts' rich and varied mix of experiences stirs up honest and lively exchanges to make life better, fuller and more fun. With the best lifestyle team on TV, “The Chew” is a leap forward into a delicious new kind of talk show.

If you would like to win a wonderful 'The Chew' gift bag, containing a blanket and keychain/bottle opener, both with The Chew logo, just answer this easy question about Chef Mario Batali: Mario opened his first New York restaraunt in 1993 and called it PO. But what does PO stand for?!

Send us your answers and if you're correct you'll be in the running to win one of these wonderful 'The Chew' gift bags! Just send us an e:mail here before December 15th with your answer and the subject title CONTEST: THE CHEW GIFT BAG to:

The Chew’s Thanksgiving Headquarters

And here are three (3) brand new recipes for you to try out this Thanksgiving!

Beef Carpaccio Wrapped Asparagus with Gremolata
Recipe Courtesy of Michael Symon
Serves 4

12 spears asparagus
12 slices beef carpaccio
Gremolata (see recipe below)

Trim and blanch asparagus spears in boiling salted water for about 1 minute, remove from boiling water and chill in an ice bath. Remove asparagus from ice bath and lay out to dry on paper towels. Sprinkle beef Carpaccio with gremolta, then wrap beef Carpaccio around each of the asparagus, leaving the tips showing.

1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
1 ½ teaspoons minced garlic, or to taste

Combine the parsley, zest and garlic in a small bowl.

Braised Greens with Smoky Bacon
Recipe Courtesy of Michael Symon
Serves 4

½ pound slab bacon
3 tablespoons duck fat, lard or olive oil
2 garlic cloves, sliced
2 shallots, sliced
2 Fresno chilies, seeded and sliced
1 pound hearty braising greens, tough stems removed
¼ cup sherry vinegar
Kosher salt
¼ cup wildflower honey
Tabasco sauce

In a 6-quart saucepan over medium heat, cook the piece of bacon in the fat until the bacon begins to render some of its own fat, about 5 minutes. Add the garlic, shallots and chilies and sweat them for about 2 minutes. Add the greens and reduce the heat to low. Add the vinegar, a large pinch of salt and the honey. Simmer the greens until they’re tender, about 1 hour. Season to taste with salt and Tabasco sauce.

Grilled Lamb and Goat Cheese Salad
Recipe courtesy of Michael Symon

1 1/2 pounds domestic lamb loin
1/2 pound giant Greek bean (gigondas), cooked
2 red onions, thinly sliced
1 garlic clove, crushed
24 black olives
1/4 cup olive oil
3 tablespoons red wine vinegar
1 pound arugula
1 tablespoon oregano, chopped
1 tablespoon honey
4 ounces goat cheese

In a blender, place honey, vinegar, garlic, oregano and olives. Puree, slowly add olive oil. Brush lamb loin with vinaigrette and set aside. Pour remainder of dressing over onions and beans and let sit at room temp for 6-8 hours. Grill lamb to medium rare and let cool. Slice and toss with arugula, onions and beans and top with crumbled goat cheese.