Wednesday, October 20, 2010
That's right, I'm going to be a guest on a National television series!
Several months ago I was asked to film a farmers' market-themed For Your Home show with show creator and host, Vicki Payne.
You can imagine how honored I was when Vicki called to invite me to be a guest on her show and, of course, I said yes!
For Your Home is PBS's premier home and garden television show, filmed in Charlotte, and aired nationally on over 702 PBS stations across the country and now in syndication as well!
The premise for this episode is a trip to the farmers' market to learn about shopping, cooking and eating local - a topic right up my alley!
We had great fun filming, chatting with and buying from numerous farmers, growers and vendors at Charlotte's Atherton Mills (all local) market and then going home with our goodies to Cook Up A Storm.
"Our" episode will air locally in Charlotte on October 28 at 6:30 pm; so mark your calendars and set your DVRs now!
The show will air nationally on PBS stations across the country January 22, 2011. The show was also aired in syndication outside of the Charlotte viewing area September 27, 2010 and will repeat March 28, 2011.
After the 28th, you can watch the show as often as you would like on ForYourHome.com.
But in case you'd like a little preview...Here's a copy of the recipe I cooked on the show
WHOLE GRILLED SNAPPER WITH CAPERS AND CHARRED TOMATOES
As seen on For Your home with Vicki Payne
Recipe from Heidi Billotto, food writer, cooking instructor and culinary expert in Charlotte North Carolina
1-2 whole pink snapper, cleaned head and tail still on
2 Tbsp. extra virgin olive oil
2 cartons of grape tomatoes
4-5 Tbsp. drained capers
1/4 teaspoon dried crushed red pepper
Optional: 1/2 cup chopped pitted Kalamata olives
2 large shallots, chopped
Rinse fish and pat dry well. Sprinkle fish inside and out with salt and pepper. Stuff the cavity of fish with sprigs of fresh rosemary and thyme and a slice or two of fresh lemon or orange. Drizzle fish with a bit of extra virgin olive oil.
Place whole fish on a hot grill. Cook for a total of 10 minutes per inch of thickness (measuring the fish at its thickest part), turning once during the cooking time.
While fish is cooking, grill the grape tomatoes on a grill grid until blistered. Toss hot tomatoes with capers, crushed red pepper and if you would like, some minced shallots and chopped pitted Kalamata olives.
Once fish is charred and firm on both sides to the touch, remove from grill and place on a serving plate to fillet and serve.