Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Thursday, July 6, 2017
With Steak...Consider Tomatoes, Not Potatoes
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Admittedly, Steak and Potatoes is a tempting dish, but it might be better suited for a time when sweaters are needed, In these days of short sleeves and bathing suits, we have a better way to serve up that summer steak. Kate Heddings with Food and Wine Magazine stopped by Tonia's Kitchen to talk about Chef Pete Evans and his Grilled Steak and Tomato Salad with Green Olive Dressing. Most of the ingredients are pretty standard, except one, Chef Pete adds sparking mineral water. And that really makes it hum! Kate says to chop the tomatoes and infuse them with the mineral water, the place on the grill. It's a magnificent taste that makes for an amazing steak, and salad!