Crave Heart Healthy Cooking on KARE 11

Crave Heart Healthy Cooking on KARE 11


– [Voiceover] This is KARE 11 Today. (light music) – Welcome back to the show. The folks from Crave are teaming up with the American Heart Association for a special heart-healthy menu. And here to serve up the details Chef Lance Hamlin. It’s good to have you here today. – Thank you very much. – You have the great job
of being catering manager, and the big challenge of doing that is keeping things tasty
and having things warm. – It is, very much so. I mean, actually trying to
give restaurant quality food but at your location is definitely the hardest challenge that we come across. – And you like challenges, so you have this relationship with the Heart Association to try to make things a little bit more heart-friendly. What’s that mean exactly? – We’re just trying to let people know that there are alternatives
to food out there. That fresh foods, that
organic, that local foods are going to be a better choice. Basically foods that
you start from scratch are going to be just by nature better for you than any food that’s going to be pre-done. – Well, you brought in
some samplings here. I think it’d be great and fun to go through a few of them. Right over there I see a
beautiful piece of salmon. – Yep, we have a grilled Atlantic salmon over white rice with grilled vegetables. – [Host] What have you done with that? – [Chef] With that we
have a Thai chili sauce. Basically it’s just a nice piece of Atlantic salmon that you sear on the grill for about
five to six minutes, flip over, sear again. Add your vegetables with a little bit of olive oil, salt and pepper. Put them on the grill right before. Have yourself some white rice, and sprinkle a little bit of
Thai citrus glaze around it. – That’s nice, and that chili sauce helps kick it up a little bit. This looks like it has some pesto on it. – It does. Yes, that’s our Pesto Shrimp appetizer. Baguette, roasted tomato, shrimp, sauteed shrimp with a pesto with a pistachio nut crust on the top. – [Host] What a great idea. I’m always looking for, and
most of use are looking for quick ideas for a little
appetizer hors d’oeuvres at home. And those are just little thin crostini kind of things, right? Simple, pop those in the oven, right? – Pop them in the oven
for about 5 minutes, yep little bit of olive oil,
little bit of salt and pepper. – Love that and then
the pesto on top of that which gives it a real great taste. What do we have here? – And then we have our
sesame seared ahi tuna with peanut glazed sauteed vegetables. – [Host] Boy is that gorgeous. And the last one is what you’re making for us today. – This is actually out
of the Eat Smart book that the American Heart Association right now is offering on all newsstands and any local grocery stores. Basically what we’re going to do today is we have a little
bit of cranberry juice, a little bit of fresh pear. You can use Bartlett, Anjou, any one of the pears, they all work. – [Host] Whatever your tastes are. – [Chef] Whatever your taste is, yes. We have some dried cranberries. You can use dried cherries,
anything you choose. You get the liquid going for a little bit. Let it warm up, add a
little bit of Allspice, little bit of nutmeg,
little bit of cinnamon. – [Host] Lance, was that
cherry juice in there you said? – [Chef] Cranberry juice,
cranberry cocktail. – Cranberry cocktail, great. – And then you let that
warm up a little bit. Get your seasonings in there. Let them mix up for a while,
let it reduce for a little bit. Add in your pears. You want to go for about
another five or six minutes til the pears are just soft. Still have a crunch and a crisp to them, but just soft.
– [Host] Lovely. – [Chef] And then what
we’re going to do over here is kind of a caprese salad, but it’s a little bit of a stacker, little bit of a twist on it. Also what we’re trying to tell people is that food is fun, it can be art, it can be interesting. Switch it up, try new things. – I love it. – So what we’re doing here is we got some fresh, vine-ripened tomatoes. – I see what you’ve done there. – We have some fresh mozzarella and a nice red onion. Now we’re going with the
vine-ripened tomatoes because they’re going to be fresh, they’re going to be local, they’re not going to be gassed or any of the other different herbicides, pesticides. The more local you can
go, the better you can do. – [Host] Look at how thin
you have sliced those there. Would you demonstrate that for me? – I can, I most definitely can. – It’s always good to see, and people are, each chef is a little bit different with the slicing. – [Chef] Definitely important
to have a sharp knife. There are different options
out there right now. And then you just want
to use your knuckles, use your finger and just run it. – [Host] Never put your finger
on the other side of that. – [Chef] Nope, never. Always use your knuckles in there, and just use your knuckle as a guide. – [Host] And you get it nice and thin for the stack, wow.
– [Chef] Paper thin. – [Host] Lovely. – Now, what I use, you
can use a biscuit cutter, you can use a can that’s been opened up on both sides, whatever’s easiest. Just if you use a can, make sure you catch those little nubs in there so you’re not cutting fingers. – Alright, you’re going to go
and assemble it now for us. – You just layer your tomatoes. Get a little bit of the fresh mozzarella. – [Host] And it gives you
that perfect shape for it. This is just fab! – [Chef] Now, we’re
going to come over here and get our plates set up. All we’re going to do is take a little bit of extra virgin olive oil. You can use any different
types of oil you choose. If you feel like trying
to do a little more Asian, you can use a sesame,
you can use a walnut. The fun thing about oils, each one has it’s own unique flavor, and each one has it’s own
heart-healthy benefit to it. Olive oil is going to
be your best for you. Now we’re going to take
a little bit of balsamic. – I took so much of your time
talking about this other. Let’s take one last look in fact, while Lance continues to
assemble on the left here. Right in the center, you can see how good this stack looks
when it’s completed. Just beautiful. Thank you for being with us today. – [Chef] Yes, of course. – [Host] For more heart-healthy recipes, you can stop by Crave. There are three Twin Cities locations: Edina, Mall of America, and St. Louis Park for reservations and more information check out craveamerica.com. For more heart-healthy recipes, goredforwomen.org. For a copy of today’s recipe, it’s really a fun and a tasty one that Lance has made. Log on to KARE11.com and click on the Recipes tab.

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