Paul Shanley, Molly Malone's Irish Pub of Covington

Visit Molly Malone's Irish Pub website or call 859.491.6659 for more information.

Molly Malone’s Irish Pub of Covington
112 E. Fourth Street
Covington, Kentucky 41011

Danny Gold, Wine Expert at The Party Source

Wine of the Week

Carl Sittmann Riesling $5.99

Mosel-Sarr-Ruwer, Germany

Tasting notes: oil nose leads to a sleek and slick palate.  Nice tropical fruit balances notes of green apples and citrus.  The finish is balanced with mild acidity.  Not too sweet, not too dry.

Food: Marinated Pork and honey glazed ham, fruit salads and Asian cuisine.

Josh Foss, HGTV's Design Star Contestant

Josh pointed out to us that it?s important to use paint that doesn't release harmful pollutants and is safe to use around people and pets. Chose zero-VOC and zero-toxin paint. Here's a link to Mythic Paint http://mythicpaint.com/

Sweet and Spiced Oranges

Serves 4
Prep time: 15 minutes
Make ahead: The oranges can be prepared a day ahead Refrigerate until ready to serve. Garnish with almonds just before serving.
Note: To “supreme”  an orange is to remove the skin, membranes and seeds and then separate into segments. Take a small slice off the top and bottom of the orange.  Peel the orange using a thin flexible knife, following the shape of the fruit. Once the peel is removed, run your knife in between each membrane to release the segment.

2 tablespoons confectioners sugar 
1 tablespoon fresh lemon juice
1 tablespoon  fresh orange juice
1/4 teaspoon ground cinnamon 
6 California navel oranges, supremed

Garnish: 1/4 cup sliced almonds, a sprinkle of cinnamon
 
In a medium bowl combine the confectioners' sugar, lemon and orange juices and cinnamon. Gently toss in the orange segments. Cover; chill 20 minutes. Garnish with sliced almonds and a sprinkle of cinnamon.

To remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.

Dr. Carol Cassell, author of Put Passion First

Visit Carol's website at http://carolcassell.com/ to take the love test!

Janet Heller, author of How the Moon Regained Her Shape

"How the Moon Regained Her Shape" is a charming tale about the moon, bullies, and finding your true worth.  It emphasizes dealing with adverstiy, building self-confidence, and understanding the phases of the moon.  You can buy Janet's book at Amazon.com. 

Cary Black, author of Zen and the Art of Beer-Can Chicken

Visit Cary's website at http://redowlpublications.com/. 

Click "read more" for the Kentucky Baseball Picnic Bird recipe form Cary's book.

[Read more →]

Here is a link to a fabulous Oyster Po'Boy you can make at home from Gourmet Magazine.

http://www.epicurious.com/recipes/food/views/105599

Jon Deibold, Washington Platform Saloon and Restaurant

Washington Platform Saloon and Restaurant 

1000 Elm St.,

Cincinnati, OH, 45202

513/421-0110

Traditional Oyster Stew

1 tbl. butter

6-8 fresh shucked oysters, raw

8 oz. milk

salt, pepper, garlic to taste

Melt butter in a small sauce pan. Add fresh oysters and heat just until oyster edges start to curl. Add milk and seasonings, and continue to heat until just starting to boil. Remove and enjoy with a crusty piece of sour sough.

March 6th- Home & Garden Show —Spring and Easter Table Top Ideas Demonstration and Book Signing

March 8th-Kitchenaid Experience —Book Signing

April 26th- Mad Anthony

May 8th- Kenwood Country Club —Book Signing

Amy’s Coming classes

February 27th - Amy’s Table – Sumptuous Seafood

March 25th – Soups for Spring

April 1st – Amy’s Table: Food for Family & Friends, A Dinner Party