The New Steak, Singles Travel, National Geographic China, Germany

This Week on
Americas Dining and Travel Guide

Sunday, August 3, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Cree LeFavour, author of The New Steak: Recipes for a Range of Cuts plus Savory Sides. This is steak for the way people cook and eat, going beyond the T-bone. Cree LeFavour concentrates on often overlooked cuts, such as skirt, flat iron, hangar and flank. She also pays homage to great sauces, and unabashedly celebrates side dishes that are innovative.

3:40 PM
Tammy Weiler of Singles Travel International: If your are a single traveler you won't want to miss this segment. When traveling with a group, online social networking is a great way to meet fellow travelers before the trip and keep in touch after. It's also a great way to find a roommate to save on single supplements.

4:00 PM ET
Qun Chen, Photographer/Writer for National Geographic Traveler Magazine. We will discuss China today. Some of the remote regions, culture, and changes as they have occured recently, plus the astounding rise of China's trade.

4:40 PM
Victoria Larson, of the German National Tourism Board, discusses quintessential Germany: The land of castles and beer, medieval towns, the arts, German food and wines, Octoberfest, Jazz Fest in Berlin, the Rhine and Moselle Rivers for cruising, and astonishing diversity.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #61: Round-The-World Travel, with Cliff Williams. Join Cliff in describing his recent 5 month trip through 24 countries, including destinations as varied as Madagascar, Israel and Estonia.

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Recipe of the Week
Any Steak with Herb Butter

2 lb. of any steak
1 tsp. Kosher salt
Olive oil for rubbing
2 tsp. peanut oil
Grill or saute steak to desired donness.

Herb Butter
4 tsp. unsalted butter
1 shallot, minced
3 tsp. herbs, chopped (tarragon, thyme, parsley, basil, chives)
1/2 tsp. kosher salt
freshly ground pepper

Mash the butter, shallots, herbs and pepper till smooth. Apply to steak when ready to serve.

Bon Appetit
- Pierre

Bistros, Omega 3's, Austrian Wine, Running a Restaurant, Kuwait

This Week on
Americas Dining and Travel Guide

Sunday, July 20, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Bistros and Brasseries, Recipes and Reflections on Classic Cafe Cooking. Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspiring salads, such as salade nicoise, rabbit stew, and cassoulet to cherry clafouti. Written by two chef-instructors of The Culinary Institute of America.

3:40 PM
Alan Roettinger, author of Omega 3 Cuisine. Allan, private chef to the stars for 25 years, was introduced to Udo’s Oil 3-6-9 blend by his doctor for cardiovascular benifits. If you like to improve your health, join us on the air.

4:00 PM EST
Klaus Wittauer and Jacques Haeringer introduce us to some of finest Austrian wines.

4:40 PM
Andy Dismore, co-author of Running a Restaurant for Dummies, is helping respond to America’s love affair with breakfast anytime-anywhere as introduced by Dennys.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #60: A Texan living in Kuwait, with trips to Dubai and Qatar. Join Jeff, an American who is teaching school for a couple years in Kuwait. His humorous observations of Middle East life through the filter of his Texan background extend to his side trips to Dubai, Qatar, and Egypt.

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Recipe of the Week
Sauce Tartare

1/4 cup capers, rinsed and dried, finely chopped
1/4 cup of cornichons, finely chopped
chives, parsley, tarragon for flavor
2 cups of mayonnaise
2 tsp. Dijon mustard
Worcestershire sauce as needed
1 tsp. lemon juice
salt and pepper as needed

Mix these ingredients together in a bowl with the mayonnaise and mustard and season as needed. Makes 2 1/2 cups

Bon Appetit
- Pierre

French Wines, The Travel Planners, BestFares.com, Travel Insurance,

This Week on

Americas Dining and Travel Guide
Sunday, July 20, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Jacques Haeringer and David Jenkins "French Wines" The rising interest in the world's wine by an increasingly wider audience dictates that those who sip regularly wish to know more about what they are buying and tasting.

3:40 PM
Kevin and Sue Mc Carthy, The Travel Planners: Their fabulous culinary experience in Chicago.

4:00 PM EST
Tom Parsons of BestFares.com : Discussing how air Travel is more restricted then ever: reducing the weight of aircrafts, no food, no entertainment, charging for soft drinks, and making the cashing-in of frequent flyer miles more and more difficult.
4:40 PM
Dan McGinnity of Travel Guard Insurance . Missed connections, flight cancellations, and medical emergencies: Don`t Leave Home Without It!

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Recipe of the Week
Indonesian Chili Tomato Sauce

3 medium shallots, peeled and chopped
2 Tsp of dark soy sauce
2 Tsp water
1 Tsp lime juice
1 small hot red chili, sliced
1/2 tsp. sugar

Place all ingredients in the bowl of a food processor or in a blender and process until smooth. Can be stored in the refrigerator for 3 days.

Bon Appetit--

Pierre Wolfe

Sicily, Niagra Falls, Free Attractions, Egglands Best, BestFares.com

This Week on

Americas Dining and Travel Guide
Sunday, July 13, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Giovanna Bellia La Marca, author of Language and Travel Guide to Sicily, with 2 Audio CDs of Scilian and Italian phrases. Sicily in an ideal choice for a beautiful and quiet Mediterranean getaway. Sicily remains culturally and geographically fresh territory for many visitors. The book contains 16 full color photo inserts that shows more that 30 celebrated attractions.

3:40 PM ET Ginger Strand, author of Inventing Niagara. Iconic symbol of both scenic majesty and man's ability to harness the power of nature, Niagara Falls is an indelible piece of the American landscape, both visually and psychically. Ginger Strand details this absorbing new history of the Falls.

4 PM ET
Ed Perkins, nationally syndicated newspaper travel writer, will tell us about 10 free attractions here in the states and in Europe.

4: 40 PM ET
Manette Richardson of Eggland's Best joins us with recipes and techniques.

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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #59: Tom Parsons, founder of BestFares.com, describes his decades of experience in the travel industry, along with current and upcoming travel trends.

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Recipe of the Week
Charred Zucchini with Mint & Vinegar

Ingredients: 6 small zucchini ( courgettes); 2 Tsp. virgin olive oil; 4 cloves of garlic chopped fine; 2 Tsp. finely chopped mint; 3 Tsp. red wine vinegar; salt and fresh ground pepper.

Trim zucchini and slice in half lengthwise. Rub zucchini with olive oil and garlic. Grill or saute for a few minutes. Place zucchini into a shallow serving platter and splash with vinegar, salt, pepper and mint. Serve at room temperature

Bon Appetit-

Pierre

Tim Leffel's World's Cheapest Destinations, Maupintour Vacations, Roy Lowey Talking Travel, Jacques Haeringer

This Week on
Americas Dining and Travel Guide

Sunday, July 6, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3 PM ET

Pierre and Jacques Haeringer on Alsace, cooking classes, summer dishes and of course wine. This poem says it all:

Know you the land where the vines and the vineyards
Mingle together with wavering hops
Know you a place where the elegant foie gras
is eaten along with peasant pork chops?
Where savoury kraut and tart of the onion
Is heaped on your plate with quiche of Lorraine
And you drink and you eat till your belly is bursting
And then in the evening you do it again?
--T.A. Layton

3:40 PM ET
Roy Lowey, Host of Talking Travel. Roy and I met last year in Jordan and rode a one-eyed horse and buggy together to Petra. Roy Lowey is a well-known, experienced veteran of the travel and tourism industry.



4:00 PM ET
Tim Leffel is author of The World's Cheapest Destinations, Make Your Travel Dollars Worth a Fortune, and co-author along with Rob Sangster of Traveler's Tool Kit: Mexico and Central America. Tim is editor of Perceptive Travel, an online narrative travel magazine with articles from book authors, and he also reviews travel gadgets, clothing, and bags at the Practical Travel Gear blog.


4:40 PM ET
Sherie Fenn with Maupintour Extraordinary Vacations. We will discuss customized private tours, a 5 day city stay, exotic villas and a lot more.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #58: Pack up everything and move to New Zealand. Join Americans Mary and Phil Van Zale in discussing their couple years spent working on the South Island of New Zealand.

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Recipe of the Week

Eggland's Best Egg salad for a crowd
Serving Size: 1/3 cup, Preparation Time 0:30, Yield: 50 servings

3 dozen Eggland's Best eggs -- hard cooked, chopped
6 celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each) -- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper

In a large bowl, combine eggs, vegetables and olives. Whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Time saver- use EB Hard Cooked eggs. Serving Ideas : Picnic, holiday parties. Serve as a salad or make egg salad sandwiches using whole wheat bread.

Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Until Next Time,

Pierre