1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Show Notes

Friday, December 2nd 2016

7:40am Comedian Greg Proops: You may remember his hilarious antics from ‘Whose Line Is It Anyway?’ – we chat with comedian Greg Proops about the delicate art of comic timing and get a preview of his Yuk Yuk’s shows.

8:20am Rubik’s Speedcubers: Watch as local Rubik’s Speed Cubers test their skills live on BT and learn how they can solve a Rubik’s Cube in under 12 seconds.

8:40am Secrets of ‘Westworld’ With Jimmi Simpson: Go behind the scenes of one of TV’s hottest new shows with ‘Westworld’ star Jimmi Simpson.

 

Thursday, December 1st 2016

7:40 Holiday Entertaining with Shrimp: It’s a shrimpy Christmas! How to spruce up a salad, whip up an impressive appy or serve a fulfilling main dish, Chef Lynn Crawford makes it all about shrimp!

Caesar Salad with Lemon Garlic Shrimp
Serves 4-6
3 egg yolks
1 clove garlic, minced
1  teaspoons anchovy paste
2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
3 tablespoons lemon juice
¼ cup olive oil
1/4 cup finely grated Parmesan
1 bag of Waterview Market Lemon Garlic Shrimp
8 cups coarsely torn romaine lettuce
½ loaf good quality baguette, cut in 1-inch (2.5 cm) cubes (2 cups/500 mL)
4 tablespoons unsalted butter
2 tablespoon chopped flat leaf parsley
Salt and pepper

Place bread cubes in a medium bowl.  In a small saucepan over medium heat, melt butter and allow to brown slightly. Pour over bread cubes and toss until evenly coated. Spread bread cubes in a single layer on a parchment lined baking sheet. Bake, stirring a few times, until crisp and golden, about 40 minutes. Toss with chopped parsley. Let cool and set aside.

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.

 

Parmesan Garlic Bread
Serves 4-6
1  baguette, cut in half lengthwise
½ cup mayonnaise
2 tablespoon garlic, minced
1 tablespoon Sirache hot sauce
½  cup finely grated Parmesan cheese
2 tablespoons chives, finely chopped
Salt and pepper

In a bowl, mix the mayonnaise, garlic, Sirachi, chives and parmesan to a smooth paste.

Spread the parmesan mixture evenly on both side on the baguette. Place on a rimmed baking sheet and bake on centre rack of preheated 350*F oven and bake until golden, about 15 minutes.

Cut each half of the baguette on the bias into small pieces.

Fettuccine Lemon Shrimp and Spinach
Serves 4-6
1 pound  Fettuccine
1 bag of Waterview Market Lemon Garlic Shrimp
2 cups baby spinach
¼ cup fresh basil leaves, chopped
1 cup cherry tomatoes, cut in half
Salt & Pepper

Bring a large pot of salted water to a boil and cook the fettuccine  as per package instructions. Cook it al dente. Drain it and shock it with cold water in a colander to stop further cooking.

Heat a large skillet over medium high heat.  Add the Waterview Market lemon garlic shrimp and sauce and follow cooking directions.

When the shrimp has cooked, add the cooked pasta, the spinach and tomatoes. Season with salt and pepper and add the cheese. Mix well and cook for 2 to 3 minutes. Remove from heat and serve.

THE HOLIDAY SHRIMP TREE
Serves 12 or so!
2 packages Waterview Market Lemon Garlic Shrimp
1 bunch kale, leave washed and dried
1 foam cone, about 1 ½ feet tall
1 box small round toothpicks
1 pint cherry tomatoes
2 lemons, cut into thin wedges

Prepare Waterview Market shrimp follow directions. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Starting at the base of the cone and working up, cover the cone with overlapping leaves of kale. Fasten kale to the cone with toothpick halves. Cover fully with greens to resemble a Christmas tree. Use toothpicks to attach shrimp to the tree in loose spirals.

For flair, add a small red bow to the top of your tree. Serve with cocktail sauce.

The tree can be assembled several hours in advance. But be sure it is tightly wrapped in plastic to keep the shrimp from drying out. Refrigerate until ready to serve. Serves 12

Cocktail Sauce
Makes about 2 cups
1 ½ cups Ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 ½ tablespoons prepared horseradish (more to taste)
¼ teaspoon Tabasco sauce (more to taste)
1/8 teaspoon freshly ground black pepper

In small bowl, combine catsup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use.

Marie Rose Sauce
Makes about ½ cup
½ cup mayonnaise
½ cup Cocktail sauce
lemon juice, to taste
Worcestershire sauce, to taste
Salt and pepper

Mix the mayonnaise and ketchup together in a small bowl.  Add lemon juice and Worcestershire and season with salt and pepper to taste.  Keeps refrigerated for up to 2 weeks.

8:20am World Aids Day: To mark World Aids Day, we go behind the scenes of the powerful new documentary ‘Last Men Standing’ and learn why an AIDS diagnosis doesn’t necessarily mean a death sentence anymore.

8:40am How To Pick The Perfect Christmas Tree: We get tips on picking the perfect tree and how to take care of it when you get it home!

 

Page 3 of 3123