[Music Playing]
Namaste! Welcome to an exciting time. It’s Supper Time presented by The Fort Wayne Fusion. Welcome to my cooking.
Today, we have a very exciting show today. We are going to be actually doing a simple crab salad today. Also, our main course, we are going to do an Aussie Chicken with an Angel Hair Pasta. And a desert, we are going to do a Strawberry Shortcake. And first of all, when I start off, I want to thank the public access people here at the Fort Wayne Allen County Public Library in downtown Fort Wayne since June 1, 2007. The actual first day of Fort Wayne in Allen County, you actually go non-smoking in a full way.
So, here are a few of my products that I was going to sample today. We are going to do a crab salad. But quickly here, I have an announcement to make. For all the troops over there fighting the war, we support everything they do for us and the freedom and the liberties that we have in the United States. Frontlines, Tina Kaczynski over there in frontlines over there in Fort Wayne is making pastable if you have your loved ones or troops and husband or whatever is in the military. You can call her. The phone number would be over there. You can contact me on my website. Go to the Callingachef.com and fill out the contact information. I will forward the phone number over there. It is a free service for anybody to call over there so you would be able to contact your husband or your daughter or whoever is in the military. So, that is a free service. Contact me through my website or my phone number, 260-804-2728, and we will get you right over there.
Today like I said, we are going to do a nice simple crab salad. Basically, a crab salad right here. I will open the casserole quick here. I just opened it. When you open it and it is a very perishable item—it comes in frozen. And as soon as you open, you only have like 48 hours to use the product. So I made up a simple salad here already. What we are going to do is grab a couple of our salad plates here, a very nice and simple salad right here. Put on a couple there. I got to keep it simple for everybody in the family, enough or if you want to spend more time for your kids. This is what this show is all about. A simple meal is going to take you only about 30 minutes to put together. So now, we will use a spoon here. You need to be gingerly with your crab or if you love crab, love seafood like I do at suppertime, go ahead.
On the next show, we are going to feature the Phillips Crab Meat , the Phillips Foods where we are going to feature a crab cake. This is a Blue Crab from the coast of China, the Sea of China. It is a very, very versatile product. It is very good. You can do Crab Salad, you can do crab Rangoon and all kinds of good stuff with crab meat stuff—crab and all kinds of stuff. Alright. That was pretty simple. There you go, a couple of minutes to put together. Here we go. We will continue here to clean up a little bit. We always got to be clean.
The next thing—what we are going to feature on at super time where we are going to go over and make this Aussie Chicken with this Angel Hair Pasta. So with this Aussie Sauce, what we are going to do, we are going to do with that like a honey mustard, maybe some Habanero sauce, this is tea and what is left here. If you do not have that, you can also use Tabasco sauce here. That would be cool that you could use. You just lay it over here. It’s got a nice dragon fire. I kind of donated this for the cooking show here. It is kind of cool. I appreciate it Gus. He is a local. Most of the features that I do here on It’s Supper Time, you can go to my website at www.callingachef.com and you will be able to look up. And today, June 1st, we actually switched over to go to GoDaddy.com and I am pretty sure that today, our cooking shows are on there. And also, not only that, soon, we are going to be simulcasting my shows either a tape delay or something like that. Well, you will be able to watch me cook and you guys can cook at home at the same time through your computer. So, that is pretty exciting.
Alright. I explained
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