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Food Fight
Episode FG1A25
AIR TIMES:
June 01, 2004 4:00 AM ET/PT
Charlotte: Racers vs. Reggae
Famous race car driver John Andretti and his assistant Martha Jane Bonkemeyer rev up against Reggae band members Lavonde Whitten and Kuumba Nia Abdul Agi at LeVecchia's Seafood Grille. With 2 hours and $20 which team will champion this food fight over
1/4 cup brown sugar
2 tablespoons ground cinnamon
1 whole smoked ham, sliced
1 (12-ounce) can pineapple chunks
Lettuce, for garnish
Sauteed Sweet Potatoes and Corn, recipe follows
Caramelized Apples, recipe follows
Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sauteed Sweet Potatoes and Corn:
1 sweet potato
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
2 ears corn
1 green bell pepper
1 red bell pepper
Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
Caramelized Apples:
4 red apples, sliced into wedges
2 tablespoons butter
1/4 cup brown sugar
In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
They Won
Food Fight
Episode FG1A25
AIR TIMES:
June 01, 2004 4:00 AM ET/PT
Charlotte: Racers vs. Reggae
Famous race car driver John Andretti and his assistant Martha Jane Bonkemeyer rev up against Reggae band members Lavonde Whitten and Kuumba Nia Abdul Agi at LeVecchia's Seafood Grille. With 2 hours and $20 which team will champion this food fight over
1/4 cup brown sugar
2 tablespoons ground cinnamon
1 whole smoked ham, sliced
1 (12-ounce) can pineapple chunks
Lettuce, for garnish
Sauteed Sweet Potatoes and Corn, recipe follows
Caramelized Apples, recipe follows
Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sauteed Sweet Potatoes and Corn:
1 sweet potato
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
2 ears corn
1 green bell pepper
1 red bell pepper
Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
Caramelized Apples:
4 red apples, sliced into wedges
2 tablespoons butter
1/4 cup brown sugar
In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
They Won