Podcast appearances and mentions of ida blue

In the first half of this Father's Day edition of Sharp & Hot, Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes. After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away. GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this. SERVES 2 12 ounces skirt steak 1/2 cup Skirt Steak Marinade(recipe follows) Kosher salt 2 slices ciabatta bread, about 6 x 4 inches, sliced down the middle 2 tablespoons unsaltedbutter, softened ⅓ cup mayonnaise 1 1/2 tablespoons horseradish (or more, to suit your taste) 2 handfuls of rocket Freshly ground black pepper Trim any excess fat off the steak, rub it with the marinade, and place it in a zip-top bag or covered container in the refrigerator for at least 2 but no more than 8 hours; more than that and the meat will turn mushy when it cooks. Fire up the grill and let it get hot, or place a grill pan or cast-iron pan or over high heat for 5 minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it liberally with salt, then grill the meat to your liking. Medium-rare will take about 1 minute per side. Toast the bread if you want, or simply butter the bloody stuff. In a small bowl,mix together the mayonnaise and horseradish to your desired spiciness. Build up your sandwich by slathering the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat and thet op slice of bread. SKIRT STEAK MARINADE MAKES ABOUT 1/2 CUP 1/2 cup olive oil 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 tablespoons Sprite or 7−Up (the phosphoric acid will tenderize the meat to melt in the mouth) Zest of 1/2 lemon Dump all the ingredients in a blender and blend until combined.

This week on the show Paul sits down for a chat with Brooklyn-bred blues chanteuse Ida Blue, followed by a phenomenal, intimate performance by her band. If you're a fan of early blues, this is the episode for you! Recorded on location at Freddy's Bar & Backroom in Brooklyn, NY. "Born and bred deep in Mill Basin, Brooklyn...long and lanky, with gold nameplates and brass knuckles, she proves day-in and day-out that swagger is the name of the game. Ida makes a sweet song sassy, a bitter song rawkus, and a love song raunchy. Her performances are in a class of their own, and Blue is timeless; working as a conduit to give that same quality to the music she shares. Ida Blue is a female-led Bodega Blues group, with its core emanating from the rich and roaring voice of Brooklyn born Ida herself. With support from members of 'Leon Redbone' and HBO's Grammy winning Boardwalk Empire Orchestra, you'll hear blues as a thunderous stomp that permeates your ears with satiating, sweet coos and a sassy temperament that makes you stand up and applause."

In the first half of this week's episode of Sharp & Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air. After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed!

On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End. “Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot