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July 23, 2016

Show 13 – Favazz from KSHE 95

Sweetmeat

Tune in live July 23rd from 1 – 2pm on 590 The Fan, listen on-line, or download the app.

If you missed the show you can check it out on the archive player.

I was lucky enough to work at KSHE 95 Real Rock Radio for 16 years from 1995 to 2011.  It was a great experience and a very fun period of my life.  While I was there I made a lot of great friends including Guy Favazza, Favazz.  Favazz is a St. Louis radio icon who recently celebrated his 25th anniversary on the air at KSHE.  You can hear him Monday through Friday from 1 – 6pm and he serves as the station’s Assistant Program Director as well.  He loves music, having a good time, and is a total foodie.  We have met a ton of people together, traveled all over, and shared many a meal.  We also hosted The Food Dudes together on KSHE for a year and had a lot of fun.  I’m happy to call him a friend and am excited to turn the tables on him as he joins me this week to talk about his career and food.

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Cut Of Meat Of The Week

This week’s cut is a dish that can be made using several different cuts, beef spiedini.

Beef Spiedini

Beef spiedini is meat that has been pounded into thin cuts, breaded, stuffed, rolled, and skewered with a toothpick, then broiled or sometimes grilled.  You can use sirloin, top or eye of round streak, even tenderloin if you chose.  It is really good and a traditional treat of Sicilian and Italian families each with their own special touches.  Here is a recipe to try courtesy of the Milwaukee Journal Sentinel.

 

Spice / Herb Of The Week

This week’s selection is Italian parsley.

Italian Parsley

There is curly parsley and Italian or flat leaf parsley which is the more flavorful of the two.  Not just a garnish, parsley is widely used in cooking and has a clean, savory, herbaceous flavor.  Use it to flavor all kinds of dishes like soups and stews, sauces, with lemon on fish, or as a main ingredient in things like parsley pesto, or  in this recipe for tabbouleh salad courtesy of Epicurious.

 

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