@ForkReport - Hour 1

Technique of the Week: Mother’s Day Brunch & Mother's Days Deals

Episode Transcript

(00:00):
Hey, it's Nil Sevedra. You'relistening to kfi EM six forty the four
Purport on demand on the iHeartRadio app. Happy Mother's Day weekend to those of
you that are mother's And that doesn'talways mean traditional mothers, you know,
it could be anything. It couldbe somebody who raised you and nurtured you

(00:22):
in your life. And there's allkinds of families these days, right,
So we celebrate those that are therefor us, that nurture us, oftentimes
with food as a matter of fact. And we'll get into that a little
bit later too, about those tipsand tricks we learned from our mothers or
our grandmother and talk about those tipswhen it comes to being in the kitchen

(00:45):
as well. For me, mymom's a great baker. She's a good
cook too, but I always rememberthe baking because that process is a little
different. Baking is so methodical andthere's so many steps to it and it's
mathematic. I think my mom enjoyedthat more so. She loved to bake

(01:07):
and I love to watch her bake. And also there's nothing better than fresh
bake stuff. I remember her cookingas well. I mean she's not dead,
she still cooks. I just don'thave her cooking as much. As
a matter of fact, I'll bedoing the cooking tomorrow for Mother's Day,
and I'm looking forward to it.I'll tell you some of the things that
I love cooking and I think aregood for Mother's Day if you're still looking

(01:27):
for something to cook. So let'sstart with our technique of the week and
get into some things for Mother's Day. Brunch is usually the best, although
you can do dinner, but brunch. There's something about brunch foods that to
me just screams sitting around a table, hanging out having wonderful, protein,

(01:49):
heavy and delicious foods. And whynot you know, tip a glass as
well if you enjoy that type ofthing. So I'll start with a billini.
Now, the thing that you thinkabout when you do a brunch is
mostly like a mimosa. You havethose bottomless mimosas that are usually crop champagne
with orange juice and you can drinkthem to your hearts to light and have

(02:12):
the headache later. I like thoseas well, But a billini, I
think just kind of kicks it up. The weather should be cooperating tomorrow.
It's nice today. Just a littlebit hazy out there, but tomorrow hopefully
we'll have even more sun. Anda peach ballini is great. Don't go
nuts. You can make it withthree simple ingredients. The peach billini traditionally

(02:38):
is used with like a white peach, but you can use anything. As
a matter of fact, I'm goingto make it as simple and delightful and
refreshing as I possibly can, becauseI think they're great for brunch and just
you know, sipping and enjoying.Right. So these simple ingredients and the
way that you can make them withouthaving to blanch or take off the skin

(03:05):
of the peaches and all that business, which is fun if you have the
time, but I like to spendthe time with family as much as possible.
So use frozen peaches. That's goingto be the key to this super
easy. You can always have themin the freezer and they make bleanings extra
cold, maybe a little extra frothy. You can use fresh peaches if you

(03:27):
want as well your fancy pants,but I'm just trying to make things easy
for you. So using those frozenpeaches, get them in the freezer section
of your local grosser. You canalso blend up fresh peaches if you want.
But like I said, you gotto take the skin off and all
that and whatevs. You can alsochill them up with a cup of ice
too, so fresh peaches with icewill get that cold, extra chilled frothiness

(03:51):
as well. Quantro. I'm nota huge fan of triple seck, so
I like Quantra, which is orange. Is an orange liqueur. You can
use a peach liqueur as well.I think the orange punches up the peach
and also gives that just a tinybit of citrus flavor to that stone fruit,
and I think that's magical. Plus, I lo love, love Quantro

(04:14):
and use it whenever I can.As a matter of fact, in my
old fashions, those of you havebeen listening to the program, know that
I love a good old fashioned cocktail. In my old fashions, I put
a splash or so of Quantro inthere as well to accent to your garnish
and a little bit of the essenceof orange that that peel. That garnish

(04:35):
goes into the old fashioned as well. So Quantro and I are good friends
from a long time ago, andI like to use it. Champagny,
you can use that, you canuse prosecco sparkling wine. If you don't
know the difference, Champagne has tocome from a specific region with rare exception

(04:55):
has to come from champagne. However, there's this weird, weird ass law
that goes back to forever in Californiathat some California sparkling wines can be labeled
champagne AnyWho. Let's not get intothat too deeply, but champagne, prosecco,
sparkling wine all make for a greatbillini and you can use that.

(05:16):
So in a blender you pro curethe frozen peaches and a little bit of
that quantro until smooth. I'll giveyou some measurements. In a moment,
pour a quarter cup of the peachpuree into each glass, and you top
it with champagne or prosecco. Youcan garnish it with a peach slice,
as a matter of fact, ifyou're out there and it's a lovely day,

(05:40):
get those peach slices. And youcan even use canned peaches for this,
by the way, but you canuse fresh as well, and you
put a little olive oil on them, maybe even a tiny bit of salt,
and grill them and you grill themoff a little bit, gives a
little smokiness and use that as yourgurners. Good night, Irene. Come

(06:01):
on, now that's a lot ofwork. Now, come on, Joe,
I just give all the fruit andjust drink the bubbles, so qualm.
What the hell I'm just saying,that's just it does sound delicious though.
Yeah, I'm good. I give. Although if it's for your mom,
fine, yeah, it's for yourmom. I'm not talking about you

(06:23):
doing a porch pound on Sunday byyourself. Well whatever. Reading some horrible
romance novel. No, what areyou reading? You don't even know me?
No, just kidding? Oh doI uh what? I'm reading Swamp
Story by Karl Hyson. I don'tknow. I like his books. They're

(06:46):
funny. They're about Florida. Differentrandom fictional stories about Florida. Slash pulled
from the headlines. Yeah are yeah? Are you sure they're fictional? I
know it's Florida, so yes,Florida. A nice to have you,
by the way, tip my hatto you jump right into the show.
Didn't even acknowledge your wonderfulness on theshow. Well, you were talking about
bubbles, so it's important. Yeah, I'm sorry, man, there were

(07:10):
bubbles involved in them jumping in.As a matter of fact, last time
you were on the program, youwere a single lady. Now you're all
marred married. Oh that was along time ago. I know it's been
a while. I know. Yep, yep, the sass is still there.
Yeah, that doesn't go away.You married it. I was hoping.
I was hoping it was going towork that out of you sooner or

(07:31):
later. Never, All right,stick around, we come back. We'll
get more into the cocktail, servingtips and also something that is a hammy,
eggy, lovely goodness. I'll probablybe making these tomorrow as a matter
of fact, because I love themso much. They're simple to do,
and the number of people keeps being, it keeps growing. My mom keeps
texting me, Oh, so andso's in town and they're going to come

(07:55):
by, So the head count isboom. So keep it simple, keep
it fun and flavorful. We'll talkmore about that. I'll give you the
breakdown the specs for these peach billinisas well. You're listening to The Fork
Report with Nil Sevedra on demand fromKFI AM six forty. Right now,

(08:16):
we're talking about technique of the week. Of course, Mother's Day is tomorrow.
We celebrate our mommies and all thelove they give us and remind ourselves
you only get the one mom andhow wonderful is that. So we're talking
about Billini's. Blini's pretty simple.The specs I'm giving you are for three
ingredients. Peaches, frozen. I'musing frozen. They're simple to get,

(08:41):
easy to use. You don't haveto blanch them, pull the skin off,
all those things. So you canmix that up with quantro and you
can use champagne or prosecco or sparklingwine, whatever you want to do.
So in a blender, you pureethat frozen frozen peaches with a quandtroll.
You pour a quarter cup of thatin each of the peach puree into a
glass top with the champagne or prosecco. You can garnish it with peach slices.

(09:03):
Like I said, you can jushthem up by roasting them off or
grilling them for a little smokiness iswonderful as well, maybe topping them off
with a little you know, flakesea salt or something like that to give
them a little bit of kick.So what you're looking for is three cups
of the frozen piacha slices. Thisis four about six servings. Quarter or

(09:24):
half cup rather of the triple secI prefer to use, Like I said,
the quantro. I think it's justa much better product. One bottle
of prosecco or champagne or sparkling wine, fresh peach slices, so very very
simple and you don't have to gonuts with it. Two, as far
as something to eat, one ofthe things that I love to make,

(09:48):
and it's good for a crowd becauseyou kind of bake them all at the
same time. They're called a bunchof different things, ham cups, egg
and ham muffins, whatever you wantto call them. They're done in a
min fuff and tin and they're veryvery simple. I'm going to give you
the basic tips here because you canput almost anything you want in them.
But what you're going to want todo is spray a little of the oil,

(10:11):
spray pam, et cetera into yourpan, just a little bit.
You can use butter as well,not too much because you're going to get
some fat from some of the otheringredients. What I like to use is
some black forest ham slices that arefairly thin, and basically that's the first
thing you put into the muffin tinand that ends up becoming the cup,

(10:33):
that meaty, lovely porky cup thatyou're gonna put everything else in. Now,
the gale Gand recipe that I learnedthis from I love, so I'm
going to give you those specs verysimple. You're going to use some smoked
mozzarella. You're going to use ahalf slice of a lovely little cherry to

(11:00):
ato, and you put that witha tablespoon or so of pesto sauce.
Then you crack an egg into that, and you top that off with some
more smoked mozzarella, the other halfof that cherry tomato, some more of

(11:20):
that pesto sauce, and then whenyou pull it out after baking it,
you can use some chives or greenonions or something to top it off with
if you so choose, and it'squite lovely. Baking wise, you want
to preheat that Ovento three seventy fiveand you want to bake for about twenty

(11:41):
minutes. This is going to dependon how you like your egg. You
can jiggle the pan a little bitto see if it's done to your liking.
You may kick it up to thirtyminutes. I've gone even it depends
on your oven. I've gone upto forty minutes or so to make sure
that the eggs are right, andthat way you might get a little runny
yolk if that's what you're looking for, or you can make it a little

(12:03):
more cooked if that's your gig.You can also do any of this with
scrambled eggs if you're into that.I just think that it's much prettier,
and I like the texture of theegg whites up against that creamy yolk.
To get that beautiful, lovely,orangey, deep orange egg, you're gonna

(12:26):
want to use a farm fresh egg. Otherwise, something over the counter at
your local grocer's fine as well.Very simple, very lovely. Another thing
that I do that you can addto it is you can find yourself in
the frozen section or refrigerated section.Puff pastry dough and I will take that
cut a sheet which is usually twelveby twelve. I will cut that into

(12:50):
fourths. Then I will spray theback of a muff and tin and press
those onto the back of the muffand tin and bake them off. I
think about four hundre until they puffup, and then I use that to
hold the ham cup once it comesout of the muffin tin. And that's
a really nice way to do it. Otherwise you can cut it into large

(13:11):
circles and let the puff pastry puffup and then place them on there.
It's just a nice way of addinga little bit of those carbs, you
know what I'm saying to it aswell. And you can serve it with
some fresh fruit on the side andthese billinis and boom. You got a
little chunk of magic for Mother's Day, all right, stick around. Much
more to come today, including we'llget into egg prices. Now that we're

(13:33):
talking about brunch for mom, they'regoing spiking back up. Why is that?
What are we to do? Isit something that's going to stick around?
We shall find out. So gonowhere. You're listening to the Fork
Report with Nil Savedra on demand fromKFI AM six forty. It is a
Fork Report on Nil Savedra. Loveme some booms, give me some boom,

(13:56):
boom down. The more boom thebetter, I say. Yes,
smart ass Joe Joe Kwan is hangingout with us today. Always nice to
hear her voice, A long timefamily member here at KFI AM six forty
and of course they're on Spectrum oneNews. So we are talking about Mother's

(14:20):
Day, We were talking about brunchand then you come across well brunch eggs
are going to be obviously part ofthat. What's going on with the eggs?
They're constantly spiking here and there.Is this something we're going to be
dealing with just now or is thissomething we're going to be dealing with for
some time. Well that that we'regonna have to wait and see. But

(14:46):
this is what's going on right now. It's the bird flu. It's making
eggs more expensive. Period. Thishas happened in the past, it's going
to happen again, and it's probablygoing to go back and forth for a
while. So this type of fluis affecting hens which lay eggs. The
H five N one bird flu,it spread over ninety million chickens across almost

(15:09):
every single state. And this issince twenty twenty two. So here we
are a couple of years later andslowly moving towards twenty twenty five, and
we're seeing it go up and down. Also affecting dairy cows, with over
thirty groups of cows in nine statesdealing with the flu at this very moment.
So the last time the bird fluhit farms in the US was early

(15:33):
twenty twenty two, and back theneight prices were more than doubled in a
year, reaching four dollars and eightytwo cents or so for a dozen eggs
in January twenty twenty three. Weall remember that. Now during there was
all those memes too, like peoplehaving it on, you know, an
egg on a wedding ring, engagementring instead of a diamond. We remember,

(15:56):
ah, such good fun. Butduring a previous bird flu outbreak in
twenty fourteen twenty fifteen, egg pricesalso went up a lot, so they
continue to move when this particular flupops up. Prices now aren't as high
as they were in January twenty twentythree, but they've been going up since
last August and they continue to doso. So. Back then, a

(16:18):
dozen large egg costs a little overtwo bucks. By March they were almost
three dollars, which nearly you know, forty percent or so more. A
few years ago, and nearly twentytwenty, a dozen eggs were only a
buck forty six an app on average, huge difference, So the H five

(16:38):
and when bird flu very contagious,very dangerous for hands. But this isn't
just about bird flu. It showsa bigger problem with the way our farming
system is now and it continues tobe more problematic. So big companies control
most of the egg market. Thatleaves very little room for problems like disease.

(17:03):
So many animals are kept close togetheron big farms, makes it easy
for this disease to spread, whichis already easy to spread. So most
of the country's egg laying hens areon just you know, I don't know,
they're about three hundred and fifty bigfarms or so. These farms use

(17:26):
similar animals that produce a lot ofeggs. But this means that they're more
vulnerable to this disease or any diseasefor that matter that comes sweeping through.
So when a hen gets sick,it's not just that hen that has to
go down. Many others have tobe killed to stop to the disease from
spreading, so you have these layersof death. Honestly, this has happened

(17:52):
to eighty five million birds since twentytwenty two, and that means that system
breakdown. This seems kind of crassbecause it's the death of these animals,
but also leads to us paying morefor eggs. It's not just the disease
though, causing the prices to goup. Egg producers are also raising prices

(18:14):
more than they need to to makea profit. This is one of the
concerns, and these watchdog groups arepoking around to find out more. An
example, prientle Cow, Maine Foodsmade a lot of money in twenty twenty
three by raising prices, but theydidn't sell many more eggs than before.

(18:36):
In twenty twenty three, several bigfood companies like Craft General Mills won almost
an eighteen million dollar lawsuit. Theysaid egg producers were making prices higher by
limiting the number of eggs available,trying to control that flow of the merchandise
and therefore boosting up those numbers.So in the past, the government had

(18:56):
rules make sure these food prices stayedfair for farmers and of course for consumers
as well. Those rules changed inthe nineteen seventies. Big farms became more
common and that causes an issue aswell. I mean our farming God bless
farmers. But the factory farms arenot the best way to do things and

(19:17):
causes more problems. So our foodsystem so connected to this stuff that it
causes problems throughout the world. Soall kinds of issues, disease, war,
any of these things make things goup and up and up. The
Biden administration now is trying to fixthat some of these problems, looking into

(19:37):
by enforcing laws better. And thatmeans some bills in Congress can eventually help
stop companies from raising prices too much, so we don't have to keep going
up and down and up and downin this cycle of problems and higher prices.
So we shall see these changes.Hopefully we'll protect animals to a certain
degree. I mean they're still workingfor us. Some people don't like that,

(20:02):
or becoming our food. Others don'tlike that as well, but also
protect workers at us the consumers.You're listening to The Fork Report with Nil
Sevedra on demand from KFI AM sixforty. It is the Fork Report a
place where we celebrate food, fun, cocktails, whatever it might be.
We celebrate the food that people make, the cultures behind it. We celebrate

(20:26):
cooking at home, going out toeat, and everything in between and today,
of course, being Mother's Day weekend, we celebrate moms. Now Mexican
Mother's Day has already passed, butthe traditional Mother's Day here in the United
States is tomorrow, and you'll becelebrating, hopefully with your family and friends.

(20:49):
And if your mom is no longerwith us, then you celebrate the
things that she has passed on toyou and therefore passed on to the world.
But there is a great time forus to get together and remember those
things. Often times, that's whereI love of cooking and everything else comes
from, right from your family beingin the kitchen. One of the things

(21:11):
I miss most is we don't evenhave a dining table here at the house.
It's a playroom for Max, ourson, so he's seven, and
he loves having that space. Oneof the reasons why we did that is
so that you know, everybody's togetherall the time. It's not like we're
all going to our separate rooms,although Daddy does like his shop in the

(21:33):
backyard. I'm not gonna lie,but having that time together, and that's
one thing that I miss. Thatwas with a big family and we were
broke, we didn't have any money. But I'll tell you what we always
had food on the table, andwe always had the camaraderie of being able
to sit down on a Sunday usuallyor throughout the week and have time together.
And I hope that's a practice inyour home as well. So with

(21:56):
Mother's Day comes some Mother's Day dealand this is always cool. You can
find them in your local area.I know Krispy Kreme has their mini donuts
that they're doing a special with verycute three new flavors out, so you
can check your local Krispy Kreme forthat. A lot of these restaurants or
local shops are offering these freebies ordiscounts celebrate with your mom. So whether

(22:21):
you want a sweet treat or asavory meal, you can check these places
out over the weekend. Anti Ann's, you know they make those pretzels.
You can join their free rewards programand buy one cinnamon, sugar or original
pretzel and get another one for freetomorrow May twelfth. That's not bad that

(22:41):
Bogo buy one, get one BurgerKing, so if you're a member of
Burger King's loyalty program, you canbuy one whopper and get another one for
free all day on Sunday, Soonly available through the Burger King app or
website. Now, why you're buyinga Burger King whopper for your mom on

(23:06):
Mother's Day, I'm not sure,but I'm not judging you. Maybe moms
loves herself some Burger King once Iget her hands on that whopper, and
you want to share that moment withher while you can get one and then
get the other one for free.All day Friendlies. I don't think we
have a friendlies out here, Butif you're looking to treat mom to a

(23:30):
free scoop of ice cream at participatingfriendly locations on Mother's Day, you can
do that. Insomnia Cookies, youcan buy twelve Classic Cookies online or in
store and get four more Classic cookiesfor free. And this deal is available
until May thirteenth, so you're gonnawant to get on that and can be

(23:51):
used once per transaction. So ifyou can do it online, you can
get in on that regardless for whereit is in your area. But look
at local places, whether you havean ice cream shop, a donut shop,
or these types of things. Alot of them end up doing certain
things. And there's nothing wrong aboutbeing a mom and getting some of that
love from the community. So getin on that and don't be shy about

(24:17):
it. All right, stick around, We got much more to come.
As a matter of fact, weget into the three o'clock hour, we're
going to get into junk fees.It's changing when it comes to restaurants.
Laws have been passed in July.First is when we will see them.
What that means for restaurants, whatthat means for you. Also, we'll
take a look at the often controversialphones in restaurants, a couple reasons why

(24:41):
some people want them banned, andone reason that you might not expect.
It's pretty let's say, compelling asto why you won't want your phone on
the table. And then coming uplater, Welch just has some adult cocktails.
We'll tell you about it as well. So go nowhere. It is
the Fork Report. I'm Nil Savedra. This is KFI AM six forty Los

(25:04):
Angeles. You've been listening to theFork Report. You can always hear us
live on KFI AM six forty twoto five pm on Saturday and anytime on
demand on the iHeartRadio app.