This morning I had the pleasure of cooking in the WFMY News 2 Morning Show Kitchen! While I mostly prefer to writing behind the screen – being on the screen wasn’t as scary as I predicted. Special thanks to my good friends Margaret, Jennifer and Beth for cooling my nerves last night! I prepared two – very different – recipes for the Morning Hosts, Busta, Eric and Jackie. A refreshing and spicy juice with carrots, apples and ginger – and spicy red curry paste chicken wings. Considering the folks at the morning show had been up all night – it was a perfect “mid-day” snack for them! I’m pretty sure the set will smell like garlic and ginger for the rest of the day!

You can check out the clips online here – thank goodness they focused mostly on my hands and not my crazy scattered eyes! What a fun experience – I hope it isn’t the last one. Here are the recipes!

Spicy & Refreshing Autumn Breakfast Blend

•  1 pound, organic local carrots
•  4 or 5, Granny Smith apples
• 2 inch piece fresh ginger, peeled

In a juicer, blend whole apples, carrots and ginger together. Adjust ginger to taste – as it is spicy!

For an afternoon refresher, top with quality ginger ale.

For an evening, cocktail, top with ginger beer and a splash of rum!

Crispy Red Curry Chicken Wings

• 2 pounds chicken wings
• 1 tablespoon, canola oil
• 4 tablespoons butter
• 1 tablespoon red curry paste
• 1 garlic clove, minced
• 1/2 teaspoon, minced ginger
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 teaspoon, siracha or “Rooster” sauce (optional heat!)
• 1 lime, halved
• Chopped fresh cilantro, for garnish

• salt & pepper

Preheat oven to 450 degrees. Toss the chicken wings in oil, season with salt and pepper and scatter on a large cookie sheet. Bake for 30 minutes or until the wings are crunchy.

Or, fry in a stand-alone fryer.

Meanwhile, melt butter in a small sauté pan on medium high. Add minced garlic, minced ginger and red curry paste. Sauté until aromatic. Turn  down the heat, add honey and soy sauce.

Coat the crispy wings in the sauce. Squeeze lime juice on top and garnish with fresh cilantro!