Morning Show (458)

Friday, 15 April 2016 07:22

Pot Stickers

Recipe by Chef Tim McCoy

Makes 30 pot stickers.


2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork 
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar


Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.


Blanch cabbage in boiling salted water and drain well. Set aside.


In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.


After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.


Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.


Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.

Tuesday, 12 April 2016 13:40

Geek of the Week: Roku OS7

If you've ever taken your Roku box or streaming stick with you anywhere like college or a hotel, hoping to tap into their free wifi and stream a movie, you know the problem. To access their wifi, you need a web browser...and Roku doesn't have a web browser. Until now...kinda.

A recent operating system update (7.0) now offers “Hotel and Dorm Connect”, a feature that skirts the web browser issue. All you need is a Roku and a smartphone.

Plug in the Roku to the TV as you normally would. In settings, search for the wifi network you wish to use. You'll get an error message that says “no internet” Don't panic. A window should pop up with an option to select “I am at a hotel or college dorm”. Select that option then follow the on-screen instructions!

Essentially, this feature allows you to select the Roku as the wifi network you wish to join from your PHONE. Once you are connected to the Roku, open a web browser on your phone, enter the credentials and you'll be up and streaming on your hotel TV in no time at all!

**this isn't limited to only hotels or dorms, it works on portable hotspots, convention centers, airports...anywhere wifi access is web-authenticated.

By the way...if you're a Time Warner customer, the company has been testing using a Roku in place of cable boxes in a couple markets. Stay tuned.

Friday, 08 April 2016 05:39

Rey's Portion Bread

1/2 teaspoon vegetable oil
4 tablespoons cake flour
1-1/2 tablespoons sugar
1/2 teaspoon matcha powder
1/4 teaspoon baking powder
pinch of salt
2 tablespoons whole milk
1/4 teaspoon vanilla extract

1. Place the oil in a mug and swirl around to grease the inside.
2. Add the cake flour, sugar, matcha powder, baking powder and salt into the mug, stirring together.
3. Pour in the milk and vanilla, then cook in the microwave on high for 45 seconds.
4. Let cool slightly and serve.

*images, courtesy of Disney, LucasFilm

Wednesday, 06 April 2016 05:38

Geek of the Week: Kuvee Smart Wine Bottle

Once you open a bottle of wine, it's only good for about a day. The Kuvee Smart Bottle allows you to keep an open bottle of wine fresh for about a month! Insert their specially packaged, bottle into the Kuvee Smart Bottle and the screen tells you the type of wine you're drinking, gives you a little story and history of the vineyard, and tells you how many glasses are left in the bottle. (you can even order more wine...right from the bottle!). Want to switch, pop out one bottle, insert another one! The specialized system prevents oxygen from coming in contact with the wine in the bottle, so it stays fresher longer. Pre-order now at

Cost is $200 and it comes with a $100 voucher for wine! Smart Bottles ship in early 2017.

Check out their demonstration video HERE.

Friday, 01 April 2016 05:22

Lemon Chiffon Pie

Makes 2 Pies

Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt


1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften

Chantilly Cream:
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar

In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.

In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.

Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.

In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie.  Place lemon slices on top of rosettes and serve.

Tuesday, 29 March 2016 13:40

Geek of the Week: ManeStreem

Need a hair cut NOW, need your nails done NOW, need a massage NOW? Here's the app for you! It's called ManeStreem and its free for iPhone and Android. Schedule a beauty appointment almost instantly. The same way that Orbitz or Priceline finds open hotel rooms, ManeStreem finds canceled or available appointments that you can swoop in and claim within the hour. Prices for services vary because the stylists set their own rates. You can even pay and tip right from the app. It works great if you're on the road and a beauty emergency pops up.

Friday, 25 March 2016 05:35

Vegetable Casserole Soup


Makes 12-14 servings

3 Tbsp. olive oil                                                       

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

1 cup broccoli florets

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

4 qt. vegetable stock

½ lb. lasagna noodles

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1 cup grated parmesan cheese

1/4 teaspoon red chili flakes (more or less to taste)

Salt and freshly ground pepper, to taste

1 ½ cup sour cream

1/2 cup fresh basil, chopped


Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.


Season to taste with chili flakes, salt and pepper. Add parmesan cheese.  Serve with dollop of  sour cream and sprinkle of basil.

Thursday, 17 March 2016 11:19

Chocolate Mocha Cheesecake


Cheesecake Crust: 
1 1/3 cups oreo cookie crumbs

6 Tbsp. (3/4 stick) unsalted butter 


Cheesecake filling: 
2 1/2 cups cream cheese, room temperature 
3/4 cup sugar

1/4 cup heavy cream

1 Tablespoon espresso powder
1 1/2 Tbsp. cornstarch 
3 large eggs 
3 large egg yolks 


Chocolate Sauce:

8 oz. semisweet chocolate, melted
2 oz. heavy cream

1 Tablespoon vanilla extract


Preheat the oven to 350° F. Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter.  Press crumb mixture into pan and up sides of a 9 inch spring form pan. Bake in oven for 8-12 minutes until crust feels dry and firm.


Mix cornstarch and espresso powder into heavy cream until thoroughly mixed together. Set aside.


In a kitchen mixer, beat the cream cheese to a smooth consistency.  Mix in sugar.   Beat in eggs and yolks a little at a time. Add the espresso mixture and mix to a smooth batter. 


Wrap the outside of the cooled spring form pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake.  Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Fill the baking dish with boiling water to come about half way up the spring form pan.


Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap.  Allow the cheesecake to cool. Then refrigerate overnight to set.


Over a double boiler, melt chocolate.  Once melted, stir in heavy cream and vanilla extract.  Set chocolate mixture aside to cool slightly. Over a very cold cheesecake pour ganache and allow it to drip a little over the sides.  Chill to solidify the chocolate ganache.

Wednesday, 16 March 2016 06:50

Geek of the Week: March Madness LIVE

This year's NCAA tournament will be streamed live. Get every game, plus analysis, on demand video, social media content, and more. Look for the free apps on GooglePlay, AppleTV, GooglePlay, ChromecastAmazon Appstore, Roku Channels, Windows Store,,, and of course,

Wednesday, 16 March 2016 06:34

Geek of the Week: WunderStation

This an iPad weather app from the folks at Weather Underground. If you are a geek about the weather...this is for you. It gathers data from the 37,000 personal weather stations linked to Weather Underground, to provide hyper-local weather condition information at your finger tips. Graphs, charts, and maps that show current conditions, trends, past data...national, regional, local, right down to your neighborhood. If you geek out over the weather...head to iTunes now and download WunderStation for free.

Don't have an iPad? You can also go to

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