The Real Housewife and owner of L.A. restaurant SUR shares a seasonal dessert that is ‘simple to make’
BLACKBERRY COBBLER A LA MODE
1½ lbs. (4 cups) fresh blackberries
2 tbsp. sugar
1 tbsp. fresh lemon juice
2 tsp. cornstarch
1 cup flour
1 cup light brown sugar
½ tsp. salt
1 stick cold butter, diced
2 cups vanilla ice cream
1. Preheat oven to 375°.
2. Toss blackberries, sugar, lemon juice and cornstarch in a bowl, then divide among six 8-oz. ramekins.
3. Whisk together flour, brown sugar and salt. Incorporate butter using a pastry blender or fingers until mixture appears sandy with a few pea-size clumps. Distribute evenly over blackberries.
4. Bake until golden, 25 to 30 minutes. Remove from oven, top each ramekin with a small scoop of vanilla ice cream and serve immediately.
The Cooking Channel host spices up the grill with a crowd-pleaser ‘packed with flavor’
Makes 40 wings or 4 to 6 servings
2 tbsp. freshly ground black pepper
1 tbsp. each of hot paprika, sweet paprika, garlic powder, onion powder, dried thyme, dry mustard, and file powder (optional)
1 tsp. ground red pepper
20 chicken wings (about 4 lbs.)
1. Preheat one side of grill to 350˚ to 400˚ (medium-high) heat. Cut off wing tips and discard; cut wings in half at joint.
2. Combine pepper, next 6 ingredients, file powder, if desired, ground red pepper and kosher salt, as desired, in a large bowl. Add chicken; toss to coat evenly.
3. Arrange wings on oiled grill rack over lit side of grill (direct heat), and grill with lid closed, approximately 3 to 4 minutes on each side. Move wings over to unlit side of grill (indirect heat); cook 4 to 5 minutes on each side or until meat is no longer pink at the bone and fully cooked. Serve immediately with your favorite dipping sauce.
Recipe adapted from Roger Mooking’s Cajun Blackened Steak
Man Fire Food airs Mondays at 9:30 p.m. ET/7:30 p.m. PT on Cooking Channel.
Celebrity Chef Designs
Beyond the kitchen, these celebrity cooks have whipped up wine-inspired decor, the perfect beach tote and fun foodie footwear (meat socks, anyone?)
“They combine street style with the support of a cook’s shoe,” says the New York City chef.
Mozo 125th Street, $130; zappos.com
“It’s a must-have for any kitchen kitten,” says the Cooking Channel star.
Leopard Apron, $34.99; nadiag.com
MICHAEL CHERNOW & DANIEL HOLZMAN
“We designed a skateboard we’d be proud to ride,” says Chernow of the Meatball Shop.
Shut Skate Deck, $52; themeatball shop.com
“These are socks with personality,” says the Top Chef Masters champ.
Meat Feet Three-Pack, $33; betabrand.com
Inspired by Italian meats!
Tired of bringing home sand, the D.C. chef created a tote with “a mesh bottom that leaves the beach on the beach.”
Shake Tote, $89.99; quirky.com
“I have always been enamored by the design of barrels and staves,” says the chef.
Barrel to Bottle Votive Holder, $69; napastyle.com
Made from recycled wine barrels!