. >> we have a little bit of spanish smoked paprika rub on them. we also put some brown sugar in it. go heavy on it. i like to use the brown sugar because it will caramelize nicely. don't make as much of the mess as i did. >> if you have somebody in the house willing to clean, make a mess. >> over indirect heat. put the ribs on the other side of the grill that's not turned on. close the lid. they'll take about three hours. glaze them with the favorite barbecue sauce. put them on a high grill right before you serve them. >> they look ridiculously delicious. everybody knows that you can grill corn on the grill. you're grilling salad?

we brine it for 24 flower, cayenne, paprika, thyme, baking powder, salt, and corn starch.ing to give it the extra crispiness. now we're going to go with our chicken into the floweur? >> all of it? >> yes. >> i'm making a mess. >> use your hands. i want you to get that into the flour. >> coat all the chicken in this goodness? >> you're good. if this gig doesn't work out, i could use help. >> aren't you the chef. you're supposed to be doing this. >> now into the butter milk. >> fully? >> fully submerged. >> we go back into the flour. >> all right. >> look at that. i'm putting you to work. >> i'm not afraid to get my hands dirty, especially if fried chicken is the >> coat it again and fry id. >> nice coated fried chicken. nice coated fingers. you have a vegetarian fried chicken as well. i have to confess, i'm a little skeptical. >> i was at first too. i'm a typical farm boy, but the vegetarian is amazing. >> let's fry it up. >> we'll put the chicken away from you. >> i'm looking forward to trying it. i love fried chicken. >> we'll see if you know if you're eating vegetarian f

a little bit of paprika. and if you're brave, you can also put in a pinch of cayenne.you stir it up. and now we add in not only a pound of chicken, but i'm also going to add in cauliflower. put that in. because we're going it make chicken cauliflower buffalo wing kabobs. and you coat it with the hot sauce. and to prevent the skewers from burning, you soak them in water for did about 20 minutes before happened. then put them on the grill just for about five, six minutes on each side. and you will have amazing low calorie chicken wing buffalo kabobs. >> why am i coughing? i love it, but that is some job you did. >> so simple. so while this is cooking, instead of blue cheese dip, we'll make an avocado ranch dip. in the food processor, put in a country of nonfat greek yogurt, garlic, salt, pepper, parsley, dill, avocado. it comes up so dreamy and i indulgent and just two tablespoons, 45 calories. >> so this with the dip is 255? >> 255 calories. >> you took 1,000 calories off. >> more than. more than 1200 calories. is that unbelievable? now, if you like it, you come over he

served with roasted almonds and olives, paprika and ginger. eating with your hands, always the right one, is proper dining etiquette. >> man: this is special spinach. >> anthony: it's a wild spinach that grows in the mountains? >> man: yes. >> anthony: bakoula is chopped mountain spinach, garlic, cilantro, hot and black peppers finished with lemon and olive oil. >> anthony: oh, it's delicious. >> man: yes. >> bachir: i heard you have the greatest taste for food in the world, man. >> anthony: i love good food. [ laughter ] >> bachir: yeah. >> anthony: after dinner, some fruit, some mint tea and let the music begin. ♪ for centuries, the master musicians of jajouka have been the musical choice of the royal families of morocco. excused by the country's rulers from manual labor to devote themselves to musical training. ♪ ♪ ♪ ♪ >> anthony: their powerful style of sufi trance music has inspired many musical seekers, including, most notably perhaps, paul bowles, who wrote about them and recorded them and spread the word. brian jones was here and recor

putting on a little paprika on it from cleveland, ohio, jon scott for second hour of "happening now."p stuff too, harris. there is donald trump appearing on stage amid fog and to the tune of we are the champions, introducing a speech from his melania trump. mayor rudy giuliani providing a barn-burner of a speech slamming president obama and hillary clinton for making america less safe. we'll have analysis and preview next hour. hillary clinton slams donald trump in an interview last night in a bit of counterprograming to the convention saying trump is the most dangerous man to run for president. clinton will rally union workers in las vegas, after picking up endorsement from unite here, which represents casino workers. that and much more ahead "happening now." harris? harris: we'll see you then, thank you. sandra: last night's make america safe again convention theme offering donald trump a chance to sway so-called security moms, married suburban women who may put their national security concerns above some of the controversial things trump has said about women. the speakers included

and there's eland paprikash, a riff on the hungarian stew with paprika, peppers, onions, tomatoes, andstance, a feast. meat on the plate, blood on my pants, life is good. [ laughter ] i've been very, very, very confused by my visit here. i mean, you've got basically a goulash here, italian-inflected liver thing going on here, the bread someone referred to as portuguese? >> prospero: yup, portuguese. but it's from madeira, that bread, that flatbread. >> anthony: south africa, depending on who i talk to, it's a completely different construct. to some people, it's whoever comes to south africa from anywhere else in africa and brings good -- along with them. but other people, it's all the good stuff from malaysia, east indies, there's the dutch, there's the english influence. >> andrea: well, there were so many different colonialists. it is a mishmash. >> anthony: what at this table is originally african and does that even have any meaning? >> dion: this wood is pine. [ laughter ] >> dinner guest: and us. >> anthony: i arrived in this country spectacularly ignorant. i will leave spectacula

milk, salt, cultured water, sodium citrate, absorbic acid, paprika, vitamin d 3, that's a lot. it also does this. >> that's impressive. >> more reason why you shouldn't eat this. let's look underneath the sink. >> let's see what we have here. this one is a soft cleanser. i'm not seeing any ingredients listed on this at all. with cleaning products, there is no regulation requiring them to list their ingredients. >> which means when it comes to the thousands of chemicals in cleaning supplies, we are completely in the dark. not a great start to the tour. >> shall we go upstairs? >> sounds good. >> okay, let's go. >> it's going to get worse. this is my bedroom. >> okay. let's take a look at these. >> these are just a few of my girl friend's products. >> so i can see immediately meth methylisothisel. >> i can't pronounce that. >> that's a pretty strong product. oh, this one has fragrance. >> but it smells nice. >> that one word can encompass more than 3,000 chemicals. >> 3,000. >> some of these can affect sperm quantity and quality and fertility in general. >> so why do corporations

. >> we have a little bit of spanish smoked paprika rub on them.some brown sugar in it. go heavy on it. i like to use the brown sugar because it will caramelize nicely. don't make as much of the mess as i did. >> if you have somebody in the house willing to clean, make a mess. >> over indirect heat. put the ribs on the other side of the grill that's not turned on. close the lid. they'll take about three hours. glaze them with the favorite barbecue sauce. put them on a high grill right before you serve them. >> they look ridiculously delicious. everybody knows that you can grill corn on the grill. you're grilling salad? >> i love doing the grilled romaine hearts. salt, pepper, balsamic vinegar, olive oil. char them over a high grill. make something simple and everyday into something different. >> i love it. you're the man. happy fourth. >> thanks for coming. happy fourth. >> thanks for coming. i was a smoker. hands down, it was, that's who i was. after one week of chantix, i knew i could quit. along with support, chantix (varenicline) is proven to h

like these: shrimp with spinach, garlic and smoked paprika. and tomato bread.ken with crispy bread crumbs. and three ingredient, two minute mango sorbet. so let's kick back and cook. right now on ellie's real good food. (playful music)

this is paprika. and -- we'll have the whole recipe on the website. >> mix that together? are the same. >> no. >> like snowflakes. >> everybody has their favorite recipe. my children when they have a holiday they request this. >> when geraldo shows up to break bread with the family, does that go well? >> it's wonderful. listen -- >> always, always? >> he flies in from beirut. from bethlehem. >> right. >> mom, what was that like -- >> i bring salsa. >> what was that like when erica said, mom, i'm in love with geraldo? >> i was surprised. >> geraldo -- the geraldo we have watched all these years? >> geraldo. we have progressed, it's wonderful. >> good. >> very nice. >> he's the best. he's the best. and everybody should have him for a son-in-law. he's wonderful. >> only you can have him. >> only i can have him. >> you take the rub. do you put it on this? >> yes. then you put it on that and rub it all over. i usually use -- i use it all over. and the fat always on the top. you need fat. >> avoid grass fed. for a holiday, you can indulge a little on the fat. tastes good with th

reporter: timber july still pretty impressive and in the region with the contour has long counted paprikaa county however in the east and shoreline quite chilly and the customer just for men in the '60s and '70s the greek territory it and see them everywhere coming back against with the cold temperatures returning back to the fifties if negotiating through quite a bit of cloud cover to start 77 paulo out to 71 san mateo or 60s or from the coast ease the racial line, plus some is popping up a consummate one half was 71 than the 8486 + in san ramon 83 tomorrow the to " stay in the bunch of someone's early on with clear things up and loss of. sunshine and warmer of >>mark: with a following a live down on capitol hill to the latest from the breaking news desk. >>james: all this come in and just the last about two months all of you was itself as all life down right now felice bar people from entering the building of the senate sergeant harms issue the lockdown order there was a house the center recessed and everyone's been told to stay in their office and the visitors no direct confirmation we

red pepper flakes, a little bit of paprika, and salt and pepper.at. we're going to make a homemade lime aoli for the topping of the chorizo taco. start with a quarter cup of main nays, whichever one you prefer. . we're going to add about two table spoons of lime juice. we're going to add a quarter cup of jalapeno and a pinch of sample and pepper and give it a little mix. you want all the ingredients to be well incorporated. you want to be able to taste the lime and jalapenos. once your ingredients are incorporated for your lime aoli, i have some over here, you can do as well if you have a squeeze bottle at home. you can pour a portion into your squeeze bottle. refrigerate it. it lasts in the refrigerator a week or so. now we're ready. i have here some already prepackaged corn shell tore tea i can'ts. i like to serve them warm. get a hot pan and then just sear it on both sides about 30 seconds to a minute so they're nice and pliable. nice little taco holder. you want the down first with your cooked chorizo. then you're going to add some salt -- if y

we have cinnamon, paprika, and cumin. then -- so this is your marinade.ld do it on the barbecue as well, because it's so hot outside. the perfect food. and this is how they turn out, looking gorgeous like that, and the pea guacamole. >> this is fantastic. >> i want more. >> i make this all the time. you get peas, and you either like pea guacamole or you don't. peas, frozen or fresh. and avocado. lime juice is best. you could use yogurt. and fresh mint and then you just pulse it on, and then it comes o super simple to make. and then it's cucumber, red pepper, and yogurt, and then you get your -- >> i will use my fingers. >> you assemble it together like this. >> we are supposed to pick it up? >> yeah, yeah, exactly. >> it's a wrap. >> it's like guacamole meets pushy peas. >> it's delicious. >> and you can eat pita chips in case you need the carbs. >> find these recipes at today.com/food. >>> our summer concert stage, you don't want to miss this performance, right after these messages. now." the medals you've earned are all around you. your bronze. your sil

smoked paprika. cayenne, salt and pepper. thyme. make our rub here.e marinade. mix in orange juice like this. we add in seasonings you're making there and add chicken thighs to that. that we marijuanate overnight. take them out like this and straight onto the grill like so. now, this is where the patience comes in. i like to take a brick and put it right on top of these thighs like this. >> tell me about the brick. what does it do for you? >> it keeps it even. as possible. now there's obviously variations in the muscle of the animal. put brick on there to hold it. as food cooks it wants to curl and shrink and it gets nice and even and then it takes patience. this is where we would say shut the grill and you have to have a lot of patience which most gentlemen don't. we want to play with the meat. you have to have patience. we wait until there's a nice char on it and take the brick off and we'll flip it over. i heard it over here. >> how are we doing over here? >> best chicken ever had in my life. >> nice and beautiful. now let me talk you through this.

cinnamon, paprika, cumin. lemon juice and zest. so this is your marinade which is beautiful. each side for three minutes. seal in the flavors and lovely texture. you could do it on the barbecue. it's so hot outside. this is how they turn out looking gorgeous like that. and the pea guacamole. >> this is fantastic. i want more. >> you get peas and you either like it or you don't. peas, frozen or fresh, avocado. grab me a couple of those. >> lime juice and zest. you could use yogurt. fresh mint. you just pulse it all together and it comes out looking like this. super simple to make. and then cucumber, roasted red pepper, yogurt with zero percent fat and you assemble it together like this. >> we were supposed to pick it up. >> it's a wrap. >> it's like guacamole meets mushy peas. >> a carb free wrap. >> and pita chips in case you need carbs. >> find the recipes at today.com/food. >>> coming up, you don't want to when people ask me what it's like to win an olympic medal, i tell them, "you already know." the medals you've earned are all around you. your bronze. your silver. your go

paprika. sauce. >> a little spice. >> a little kick to balance out the sweetness.it overnight, at least two hours in the refrigeratorefrigerator. >> i want to coat my chicken. >> stir it up and coat it. we won't get the pretty dress dirty. and then you want to go over to a grill that's got a nice medium-high heat. these will stay on for probably about two minutes each side and then just keep flipping them until they get to the color you want them to be. >> this is okay to keep messing with your meat. >> you want to you don't want it to burn. >> a verdict from our tasters before we move on. >> delicious. it works. it does. >> this is a hack that i've got. i put peanuts in a baggy and towel down so it's not loud and any you have a meat tenderizer. bash them up. >> get out issues. >> and then sprinkle some on top. i do a couple scallions for color as well. >> another appetizer on the grill. these are steak bites. what do we have? >> a beautiful piece of new york strip here. we're going to do blue cheese and figure and bourbon jam steak bites. you can use steak as an a