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A heroic modern tale of a young college girl whos weekend getaway will permanently change her life.... for the better?

Everybody Wants To Dine Like A Diva .... In This Episode the Divas Party Like Rockstars Aboard Seafair's Mega Miami Yacht before Stopping On Delray Beach for Drinks and Checking out Clutch Burger in Coral Gables.

In our final episode of From Eggs to Apples, we diverge from the ancient world to 16th-century Mexico and the empire of the Aztecs. The Aztecs had a highly advanced and varied cuisine that made use of creative and unusual ingredients, including an animal some still regard as a delicacy, though others today might disagree. Yes. We made frog meat (spoiler alert: it's delicious). Thanks so much for watching From Eggs to Apples! We hope this series has brought you a new perspective on the creativity and ingenuity of our ancestors. PS: here's a modern Mexican recipe for a layered tamal with beans that resembles this historical Aztec tamal: https://www.youtube.com/watch?time_co... Spiral Seashell Tamales 1 15-oz can of black or pinto beans 2 tsp salt 1 tsp red pepper flakes or chili powder 2 cups masa harina (cornflour) ¾ cup water 12-15 corn husks (available at Latin American markets), plus more for steaming Dried hoja santa leaves broken in pieces, one for each tamal (a uniquely Mexican herb available at Latin American markets. If unavailable, skip or substitute bay leaves.) Put the corn husks in cold water and set aside to soak for at least 30 minutes. Drain beans and mash into paste along with 1 teaspoon salt and the chili powder or flakes, using a food processor or mortar and pestle. Cook the bean paste mixture in a skillet or pan on medium heat, stirring constantly, until all the water has evaporated. It should be thick enough to stand a spoon in and slightly dry to the touch. Transfer to a bowl and refrigerate. In a mixing bowl, combine flour, water, and another teaspoon of salt into a uniform dough and knead for 10-15 minutes. Pull off a small lump of dough and shape into a rough square about the size of your hand. Take a pinch of the cooled bean paste and spread it with your fingers in a thin, even layer over the surface of the dough square, leaving about ¼ of an inch of the rectangle bare at one end. Starting at the end opposite the bare end of the dough square, roll the dough into a cylinder. If desired, cut the end off one side with a sharp knife to make the spiral more visible. Repeat until all the dough has been made into cylinders. Drain the corn husks. Each will make two tamales. For each husk, tear in half lengthwise, following the fibers of the corn. Note that each husk has a pointy end and a flat end. Open a husk and place a piece of hoja santa leaf in the center, followed by a dough cylinder, with the end of the dough nearly touching the flat end of the corn husk, opposite the pointy end. Fold the left and right sides of the corn husk over the lump of dough, then fold the pointed end of the husk up, leaving the flat end of the tamal open. Fit the tamales into a steamer basket lined with more corn husks, standing them with the open ends up. Fill the pot below the basket with about 1 inch of water. Put the tamal-filled steamer basket on top of the pot and cover with additional corn husks, a damp cloth, and then the lid. Bring the water to a boil and steam the tamales for 40-45 minutes, adding more water if necessary. Serve in bowls with sauce or stew for dipping. Frog Stew with Green Chilis 2 large frogs, gutted and skinned (available at Asian markets; vendors will generally take care of the skinning and gutting for you) 10-12 green chili peppers (fresh if possible, but canned works too) 2 plum tomatoes 3 tomatillos (available at Latin American markets) 1 cup water Salt Fresh epazote (This herb is unique to Mexican cuisine and only available from Mexican vendors. Cilantro makes a post-Columbian, but equally tasty, substitute) Chili powder (optional) Roast the chilis, tomatoes and tomatillos on a bare stovetop grill, or by holding them over a bare gas burner with tongs. Remove them from the heat when some black spots and blistering appear on the skin. Allow the charred vegetables to cool. While vegetables are cooling, rinse frogs under cold water and cut each frog into 4-6 chunks of about the same si

On this episode of "WTF? Food & Music" we meet Jessica Bua marrie mother of 3 dedicated to her body and others. Her gym Amplified Fitness has shaped the life of her clients and built up her confidence as a female business owner. If the body is a temple hers is the Vatican! WTF? Food & Music 2 things that will always bring things together!

Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy visits the popular Mezcal bar: Tres Mentiras. This bar boasts Isla Mujeres' largest Mezcal collection and has some of the best Mixologist Isla Mujeres has to offer.

Series Premiere - The Sauce Queen Chef India goes over some kitchen essentials to have available in the kitchen when making the amazing dishes she will teach you this season. Using these tools paired with her recipes, she will help you to make restaurant-quality dishes at home.

Not Too Much Not Too Little - White Wine Beurre Blanc Salmon With Butter and Creme Goodness Add A Little Garlic and Herbs Some Shallots a Splash of Lemon Some Chives With A Side Of Asparagus #SauceQueen #SavionBlanc

On todays episode of Farmhouse Cooking Chef Colin Shows Us How To Make Cashew Cheddar Cheese From Scratch

The 4th-century BC Greek writer Archestratus is sometimes considered the first food critic. In his work Hedypatheia (The Life of Luxury), he expresses many strong culinary opinions, including his belief that good fish is ruined by the melted cheese topping popular in some Greek cities. In this episode, we investigate the truth of Archestratus's claims..... Maza (Roasted Barley Flour Dough) 1 ¼ cups barley flour ¾ cups water 2 tablespoons olive oil 1 teaspoon salt Heat a skillet or pan over medium-high heat and add barley flour. Stir continually with a wooden spoon until it gives off a toasted aroma and turns brown. Remove from heat and add water, oil and salt. Continue stirring or mix with your hands until you have a thick dough. Let stand for a few minutes to cool. When the dough has cooled, squeeze small amounts in the palm of your hand to shape them, or form into balls or discs. Serve with fish, or balanced with another flavorful dish. Cheesy Mackerel 2 whole Spanish mackerels or unsmoked mackerel fillets Hard goat’s or sheep’s-milk cheese, such as Greek kefalotyri or kefalograviera, or Italian pecorino Romano 2 tsps olive oil (for drizzling, plus more for the pan) 2 tsps white wine vinegar 1 tsp coarse sea-salt 2 tsps powdered asafetida (available at South Asian markets. You can also grate solid asafetida resin with a microplane.) Fresh thyme, marjoram or oregano leaves, removed from stem Preheat oven to 350 degrees F. Grease a pan or baking sheet with olive oil. Remove the spine of the fish and lay them out flat in the pan, with the skin side down. Drizzle olive oil over the fish and sprinkle with salt and asafetida. Grate cheese over the fish (enough to cover), leaving head exposed. Bake for 20-25 minutes, until cheese is golden-brown. Add vinegar and fresh herbs as desired. Serve with maza or bread. From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera

In our second episode, we explore two beverages of Ancient Egypt: a porridge-based barley beer that was the Egyptian dietary staple, and the refreshing ancestor of modern horchata, made with a surprising ingredient. Egyptian Porridge Beer 1/2 cup red wheatberries 1 cup barley 3 cups water, plus more to cook barley Pomegranate juice (optional) Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days, or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation. Once your grains have sprouted, spread them on a baking sheet and roast at 300 degrees F for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma. Grind the malted grains into coarse flour in a food processor or with mortar and pestle. Place barley in a pot and add water until just covered. Boil until barley is mushy (about 30 minutes), adding more water as needed to keep from burning. Let stand (unrefrigerated) until cooled but still warm (about 1 hour). Combine barley porridge with the ground-up wheat berries and another six cups of water. Cover and let sit at room temperature for 3 to 4 days. Strain (optional) and serve. Add pomegranate juice if desired. Egyptian Horchata 1 cup tigernuts 4 cups water ¼ cup honey ¼ teaspoon each ground fennel seed and coriander seed Soak the tigernuts in water until softened (at least 12 hours, or up to 24). Pour the water and tigernuts into a blender. Add honey and and blend into a smooth paste. Smooth the mixture with more water if necessary. Allow the paste to sit in the fridge for an hour to rest. Strain the mixture. Be sure to press all the moisture out of the solids before discarding. Mix in spices and serve. From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen. Join us next week for Episode 3: Ancient Greece!

The Divas Visit Piazza Italia for Exquisite Original Handmade Pizza...Then its off To Party @NegoSeato and try Bret Hausen's Winning Risotto. And Finally The SoBe Seafood Fest Battle of The Chefs

Sandy and Michelle Review an Argentinian Torrententes White Wine