YOUR
NOVEMBER ON SATURDAY, TO HAVE
11th. CHEF MICHELLE
BERNSTEI MORE INFO AND TICKETS GO
TO MIAMI
FOOD.COM.
NOW BACK TO
>> WELCOME BACK TO MICHELLE'S
I WILL TEACH YOU HOW TO GRILL
UH GUS BOTH HOW TO
SAUTE SOME SNAP PILL FIRST.
FOR
SLIGHT DRIZZLE OF OLIVE OIL AS
WELL AS ONIN
GETTING A LITTLE PEPPE PAPRIKA FOR THE LITTLE
SMOKINESS, ESPECIALL SINCE I
AM NOT GRILLING IT WITH ANY
KIND O DRIED
THYME AND SESAME F
TH ON ANOTHER.
AND I ALREADY HAV SAUTE
PAN PEAS I DECIDED TO GO
LEMON AND R WE ARE GOING TO START O
ADD THE SNAP PEAS GARLIC BECAUSE
THEY NEED AUTES
THAN THE GARLIC DOES TO COO
I WILL USE SALT AND PEPPER. YOU DON PUT TOO
MUCH OIL IN IT, BUT YOU DO
SO IF YOU DON'T KNOW HOW TO THIE GARLIC GOES IN THERE MIXING, KEEP MIXING, KEEP
MIXING I DECIDED TO
ADD A LITTLE BIT OF
THAT'S IT.
THAT'S ALL IT A DECIDED TO ADD A
LITTLE FRESH
AND I HAVE THIS REALLY NICE TO
OVER IT. LET'S LOOK AT WHA
GRILLING
ZUCCHINI WARNS YOU WHEN IT IS
GETTING COS TO BECOME SWEAT.
YOU WILL SEE WATER COMING
UP THE TOP OF THE TELLS YOU WHEN TO
FLIP IT.
AND THEN GO ASPARAGUS A LITTLE
BINKLING OF MALDEN THE
COOKIN AOVE TO SERVE VEGGIES ON A
NICE BIG, AND SO ARE
THE ZUCCHINI.
THERE YOU HAVE VEGETABLES.
IF YOU WANT A SQUEEZE OF LEMON OR
MAYBE EVEN S YOU COULD. A RANCH DRESSING
EVEN.
MAKE IT YOUR
PLEASE JUST DO DELICIOUS,
CRISP AND READY TO G OUR "SO FLO TASTE"
FOR THISOUR
KITCHEN SKILLS WITH THIS,
MICHEL VISIT 101 SO FLO T
AUGUST 26th FOR THOSE TWO
SHOWS.
THEY TOO GOING BACK,
NEXT WEEK I AM GOING LOOK AT THE
TRIP TO CUBA I TO GET A FEEL OF
WHAT RESTAURANT SHOPS A TO
PUT FAD
THAT'S THE NEXT TWO WEEKSND GOULA.
NOW LET'S SEE WHAT AMADO HAS IN
STORE FORHELLE.
HAPPY HALLOWEEN A FEWERTS IN COOL, SPOOKY
AND
USE IN YOUR HOME TO D INTO, BUT THAT'S COMING
UP.
E
NEXT.
WE HAVE HAD A WONDERFUL DAY. INFO GO TO JAE BUDS, WE'LL SEE YOU NEXTROW
NIGHT AT MIDNIGHT.
HAVE A GREAT WEEK AND