>> couple of basic thing s s, olive balsamic vinegar, chicken broth, salt and pepper for seasoning. themselves. i'v preheated this pan. second one? >> yes. >> amazing. get them really nice and brown, two to three minutes per side. >> that's just in olive oil? >> tablespoon or two, preheated. imagine we've gone and removed them to a plate. they're resting. will you stir? we're caramelizing some onion. >> i will. >> brilliant. >> we start to make our sauce. little bit of chicken broth, really deep flavor. balsamic vinegar is the secret here. can you guess why, kathie lee? >> no, reid. i'm je lagged. why? >> exactly. it's sweet and tangy. when this starts to reduce, the vinegar, natural sugar also come up and will thicken up. >> that's what i was going to say but wasn't quite sure. >> you were on the right track. >> mint. we add back the pork chops right into it. and finish cooking. put the lid on it. let them steam. five to seven minutes and you're good. how simple is that, right? >> easy. so easy. >> now pork chops done, apple sauce. where does that come in? >> apple sauce. >> plum and apple ch

these tomatoes are great with caprese salad, mint, mozzarella, olive oil, balsamic, salt and pepper.beautiful. i'm tony tantillo, your fresh grocer. and always remember to eat fresh and stay healthy. ,,,,,,,,,,,,,,,,,,,, women... but a new report is shedding light on how dos might be able >>> ovarian cancer is the fifth leading cause of cancer deaths among women but a new report sheds light on how doctors might be able to catch it earlier and treat it better. the health warning for women. that's today at 5:00. >>> all right, roberta. the rain is going to start when? >> about 9 p.m. to 11 p.m. in the part more bay and gradually spread overnight starting in the north bay and spreading south. it will be raining here in the morning. >> wet weekend coming up too. >> that's it. have a great afternoon. take care, everybody. captions by: caption colorado comments@captioncolorado.com ♪ >> wyatt: you seriously think i should be working at spencer? >> quinn: it's your birthright. >> wyatt: certainly more opportunities to advance in a company with your name on it. >> quinn: exactly. working with

we put balsamic, olive oil, salt the oven. when they get soft, then we cut them on the bias so you get the different color change. >> and people always talk about portabellos having a beefy flavor and the way you have them makes it look like that as well. >> a lot of vegetarians, you know, you see a burger or some sort. this is jerusalem artichoke and arugula. >> that's what that looks like? >> that's whathat looks like. i thought it was ginger. >> it's the same sort of thing sunflower. >> does it taste like an >> yeah. a little bit. that's what they say. it can have that a stringent taste of an artichoke. >> i see. >> and a little bit like a water chestnut. >> and the 20 seconds we have left, how is the popcorn working? >> we just get nice spicy on there. if you want it spicier, we put >> what is the vinaigrette? >> just cider vinaigrette. >> is this on the menu at fork? >> sometimes. >> that means not today probably but sometimes. >> we're doing great. getting ready to open the porch if it's 74 next week. >> thanks for the s

hot or cold, it's great in a salad, with tomatoes, red onions, olive oil and balsamic. and i'm tony tantillo, your fresh grocer. and always remember to eat fresh and stay healthy. ,,,,,,,,,,,,,,,,,,,, >>> this weekend it's raining cats and dogs! captions by: caption colorado comments@captioncolorado.com ♪ >> katie: you must be tired of my craziness. [ sniffles ] >> bill: everybody gets afraid. >> katie: not you. >> bill: yes, me. what happened to you before, after will was born... i don't want to lose you again, katie. >> katie: you won't. i promise i won't let that happen. ♪ >> rick: i didn't realize things were so bad between you and ti

. >> we use our olive oil and aged balsamic vinegars and replace any fat or liquid with the oils or the vinegar. we're going to start off with a little green chili oil. 2 or 3 table spoons. >> reporter: next one cup of chopped onions. one chopperd green pepper. >> and about six cloves of garlic. >> reporter: season with salt and pepper until the onions are translucent and the ingredients are soft, add tomatoes. >> one whole can. >> reporter: and one fourth cup of balsamic vinegar. depth of flavor and a little bit of sweetness. >> reporter: you can use a blendtory smooth out your sauce. >> you want to do this before you add the crab meat. >> reporter: then comes the crab meat. >> fresh crab meat, not the fake stuff. so we just go ahead and put that in there. and you don't want to break it up too much. you just want to fold it in. >> reporter: i still have to taste it. >> it's really good. >> gayle put that recipe on if you're going to say "better ingredients. better pizza." you better deliver. which is why i'm introducing our new papa's quality guarantee: love your pizza, or get another

we have olive oils, balsamic vinegars on tap, we love people to come in and try them, and we especially love to cook with them. jeff: i know you do, let me tell you. well, let's get cooking right here. we got shrimp fajitas going down here with all kind of amazing flavors. fran, you're gonna help me out a little bit. fran: absolutely. jeff: so go ahead and move these beautiful gulf shrimp around in there. and we're gonna start off with a little bit of this habanera himalayan salt right here. look at that. oh, yeah, baby. beautiful. now we're gonna add a little bit of cumin in here as well. beautiful. we're gonna add some garlic. fran: now, i'm gonna get this recipe, right? oh, yes. jeff: yes, i'm gonna give you the recipe. i'm gonna hand it to you, but you folks at home know

olive oil?poon or two, preheated. imagine we've gone and removed them to a plate. they're resting. we're caramelizing some onion. >> i will. >> brilliant. >> we start to make our sauce. little bit of chicken eep flavor. balsamic vinegar is the secret here. can you guess why, kathie lee? >> no, lagged. why? >> exactly. it's sweet and tangy. when this starts to reduce, the vinegar, natural sugar also come up and will thickenhat's what i was going to say but wasn't quite sure. >> you were on the right track. >> what's that green next to the >> mint. we add back the pork chops right into it. and finish cooking. put the lid on it. five to seven minutes and you're how simple is that, right? >> easy. so easy. >> now pork chops done, apple sauce. where does that come in? >> apple >> plum and apple chutny ey. that's my take. a little e ahead and left the skins on. very colorful. hoda, would y add in the water and i'll add the unsweetened apple apple juice? >> apple juice. thank you. apple sauce might not help you too much. >> what is this, sweetheart? >> raw sugar, just for nd some cinnamon. simple. one pot idea. mix this up. cover. cook for about 40 minutes.e that. >> really easy. >> simple. and the last thing you do

olive oil cake. >> that sounds delicious. this epp that is a simplish dish with butter that has butter ad tithed and mus hard we mix with balsamic. okay. all right. so i like i said. >> i love when you take. >> i you like to? >> you do have a bad slip into i had many bad flips sna. yeah. have i had bad flip. >> yeah. >> every day. everyday. >> you use the with a from the fast. >> we use the water. has little stanch and has little salt and kind of adds a little flavor. a all right. s who the most famous person in the rest flon i can't tell you? well, i like that. a all right. >> the second most famous. the second most famous. >> prnson has been in quite a bit. >> action branson. >> okay. >> he is a rapper in a huge foodie in the show. >> you know who he space that i am glad that all the best people are coming lynn. >> all right. we come back and taste this. don't go anywhere. >> let's do it. i hope we have a buyer for the house. me too! what are the neighbors doing here? bill! hey! come in, come in! i didn't know your home wifi could stream so many devices at the same time. dad, it's time warner cable. 300 megs. crazy-fast. and w

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