I am in San Francisco and having the best time!! My sister, Jamie, is here with me and has been an incredible help. Along with Jamie, my publicist, Annie is helping out! Last night, we had dinner at Salt House (American cuisine). It was delicious and so adorable inside. Today, we went to the supermarket and bought all of the ingredients for tomorrows TV segment. We prepared the food and got completely organized. After we were all set up, we went and had lunch at Mocca. This restaurant was amazing!! It reminded me of a little place in Europe. They had tons of different kinds of salads, soups and sandwiches. It was delicious and I definitely recommend going there. Tonight, my husband, D.J., gets into town and we are all going to Paul K which is supposed to be fabulous mediterranean food. I am in love with this city and the Union Square area. The streets remind me of Soho in NY. They are unassuming streets with Chanel, Hermes, Ralph Lauren, Neiman Marcus, Barneys, Saks, etc. We are having the best time walking around and people watching.
Enough about the city and on to business! We are here because tomorrow, Friday, April 2nd I am going to be on TV doing a cooking segment from 3-4 pm on "The View From The Bay" -ABC TV. I am going to be asking people to send in their submissions and preparing 3 delicious dishes! The Plum Chicken and Rice and Bean Casserole were submitted to me from Leslie Kolber. Her story is absolutely adorable but you will have to buy the book to hear it! The Taffy Apple Salad was one of my mother's famous snacks for the summer.
Here are the recipes for tomorrow's dishes:
2 Chickens cut up into parts
1 tsp. Garlic Salt
¼ tsp. Pepper
1 (12 oz.) jar of Plum Jelly
1/3 C. Brown Sugar
1/3 C. Soy Sauce
2 T. Lemon Juice
1/3 C. Dry Sherry
1 Onion, sliced
Bring Pepper, Plum Jelly, Brown Sugar, Soy Sauce, Lemon Juice, and Dry Sherry to a boil. Season Chicken with Garlic Salt. Put sliced onions across the bottom of a large pan (9” x 13”), top with Chicken. Pour the boiled ingredients over the chicken and bake at 350˚ for 1 hour and 45 minutes. Baste Chicken frequently.
Serve with Bean and Rice Casserole
1 (16 oz.) package of fresh sliced mushrooms
1 large Onion
1 stick Butter
1 (15 oz.) can Black Beans
2 C. Chicken Broth
Chop mushrooms and onions into small pieces. Place the stick of butter in pan and saute onions until sweating and opaque. Add mushrooms and sauté until onions are brown and mushrooms are cooked through. Set aside.
Prepare rice according to package. Use chicken broth instead of water to cook the rice. Rinse and drain black beans. When rice is complete, add the black beans, onions, and mushrooms. Mix together and put into a dish. Let sit at room temperature. During the last 30 minutes that the chicken is cooking, put the rice dish in and reheat.
Taffy Apple Salad
1 lg. can Pineapple Chunks, drained, save juice
2 c. Mini Marshmallows
½ c. Sugar
1 T. Flour
1 ½ T. White Vinegar
1 (8 oz.) ctn. Cool Whip
2 c. chopped unpeeled Apples, green and red
Mix pineapple and marshmallows and refrigerate overnight. Mix juice from pineapple, flour, sugar, vinegar and egg. Cook in saucepan until thick. Refrigerate sauce overnight as well. The next day, mix in cool whip and apples. *Option – Can add 1 ½ c. of Planters Cocktail Peanuts. Mix well and enjoy!
As soon as I get the link from the station, I will post it.