>>> IT'S TIME TO DISH IN THE
WINN DIXIE KITCHEN AND OCTOBER
IS NATIONAL MONTH, WELCOME BACK
STEVE STALLONE.
YOU HAVE A RECIPE.
>> YES, I DO.
WE'RE USING FISHERMAN'S WHARF
SHRIMP.
I'LL SHOW YOU THIS GREAT SKILLET
I MADE OUT OF FLAVOR MAGAZINE.
SO WE'LL START WITH A LITTLE
OLIVE OIL.
A CAST IRON SKILLET RIGHT HERE,
IS VERY HOT.
I LIKE USING THE SKILLET BECAUSE
IT HOLDS THE HEAT IN VERY WELL.
VEGETABLES.
EVERY TIME YOU ADD SOMETHING TO
SEASON IT.
SEASON AS YOU GO, THAT MAKES
SEASONED.
SO AT THE END YOU'RE NOT TRYING
TO GET THE SALT AND PEPPER
INCORPORATED IN THERE AND IT'S
>> THAT MAKES SENSE.
WITH THE SKILLET, I IMAGINE IT
THE FLAVOR.
>> ABSOLUTELY.
SAVING US TIME.
>> THIS IS ON BOGO RIGHT NOW.
JUST A GREAT SPECIAL.
HERE.
CAN YOU IMAGINE DOUBLE THIS?
>> OH, WOW.
>> YOU CAN FEED A LOT OF PEOPLE
WITH THAT.
AGAIN, THE SHRIMP, SEASON E
ED.
YOU CAN SEE HOW THE PAN HOLDS
THE HEAT IN THERE.
>> WITH THIS DISH YOU CAN MIX UP
THE VEGETABLES TO HAVE DIFFERENT
FLAVOR TO IT.
>> ABSOLUTELY.
BEANS.
HERE I ADDED A LITTLE BIT OF
APPROXIMATE PESTO.
PESTO IS A PUREE OF BASIL, PINE
NUTS, GARLIC.
AND IT SPECIALS DELICIOUS.
>> SO MUCH FLAVOR IN HERE.
SO NOW WHAT WE'RE GOING TO DO IS
ADD THIS PASTA IN HERE.
I HAVE BOW TIE PASTA WE PRECOOK.
I'M GOING TO GIVE THAT A TOSS.
THIS IS SUPER SUPER FAST DISH.
>> I SEE THAT.
FAST.
THIS S
WELL.
>> IT'S SC GROCER'S PASTA.
PASTA.
AGAIN, WE ADDED THE PASTA.
SEASON.
WHAT I DO HERE, I'M GOING TO ADD
A LITTLE PIT OF WATER BECAUSE
WE'VE GOT THE PESTO ALL
>> SURE.
>> ADD A LITTLE BIT OF WATER AND
MIX THAT UP AND PULL ALL OF THE
PAN.
>> IF YOU DIDN'T ADD THE WATER,
WHAT WOULD HAPPEN IS IT WOULD
COAT SOME OF IT, THEN?
>> ACTUALLY, WHAT WOULD HAPPEN
IS IT WOULD GET TOO DRY AND
BOTTOM.
>> I THINK A LOT OF PEOPLE ARE
AFRAID TO ADD WATER TO DILUTE
IT.
>> YEAH, IN THIS CASE,
EVERYTHING IS NICELY SEASONED,
SO YOU DON'T HAVE TO WORRY OF
PUTTING CHICKEN STOCK IT'S
ACTUALLY SHRIMP, I YOU WOULD
NEED TO PUT FISH STOCK, IT WOULD
THROW OFF THE FLAVOR.
TO.
ADD THE PEAS.
THIS IS GROCER'S ESSENTIAL
FROZEN VEGETABLE.
>> THESE ARE ON SPECIAL FOR A
DOLLAR.
>> A DOLLAR, YEAH.
ARE.
>> WOW.
THE END.
BECAUSE IF YOU ADD THE PEAS OR
ANY GREENS IN THERE AND THEN
ARMY GREEN COLOR.
>> YEAH.
SO THESE KEEP THAT REALLY NICE
GREEN COLOR.
WHAT I'VE DONE HERE IS I'VE
TOASTED SOME PINE NUTS.
YOU PUT THEM IN A DRY PAN, TOSS
THEM UNTIL YOU GET A LITTLE BIT
OF COLOR.
THAT BRINGS OUT THE OIL AND
GIVES IT A CRUNCH.
ADD SOME PINE NUTS.
BASIL.
AND WHAT I'LL DO IS -- WE TALKED
TO NUT.
CUT THE STEMS OFF.
ROLL IT UP REALLY TIGHT AND THEN
YOU'RE JUST GOING TO SLICE IT
THIN, JUST LIKE THIS.
>> THAT IS SO COOL, YOU ALWAYS
MAKE EVERYTHING SO EASY.
SKILLET HERE.
SO FAST THAT YOU ACTUALLY
CREATED THE WHOLE MEAL.
THAT.
AND YOU'RE GOING TO PUT IT OVER
THE PASTA.
AND I HAVE A LITTLE BUTTER, YOU
CAN'T GO WRONG WITH BUTTER.
YOU JUST CAN'T DO IT.
AND WE'VE GOT THE SOUTHEASTERN
GROCERS, APARTMENT MA SHAU
WN
CHEESE, THREE DOLLARS FOR A FULL
CONTAINER AND REALLY FLAVORFUL
AND BRINGS OUT THE NICE, SHARP
CHEESE FLAVOR.
YOU SEE WHAT HAPPENED WITH THE
WATER THAT I PUT IN THERE?
>> YEAH.
IT'S A REALLY NICE SAUCE.
ESPECIALLY WITH THAT BUTTER, IT
JUST COATS IT UP.
>> THIS RECIPE WILL BE IN FLAVOR
MAGAZINE, WHICH YOU SHOULD
DEFINITELY PICK UP.
FOR MORE TIPS, RECIPES AND
SAVINGS, GO TO WINN DIXIE
KITCHEN FOR MORE INFORMATION, OR
STORE.
GO TO OUR WEBSITE BE
rivercitylivetv.com.
THAT LOOKS AMAZING.
>> REALLY NICE SAUCE.
PUT CHEESE ON THERE.
YOU CAN PUT A GARDEN ANYBODY OF
BASIL ON THERE.
>> WHY NOT?
>> PERFECT.
>> ALL RIGHT.
HERE YOU GO.
GO AHEAD AND GRAB ONE.
>> TRY THAT OUT.
>> CHEERS.
>> MMM.
>> SO RICH.