HOTLINE: Sunday, July 4

Posted: Updated:

BRITTNEY SHIPP WAS OUT LIVE AT:  

W Scottsdale Hotel
7277 E. Camelback Rd.
Scottsdale, Ariz.
480-970-2100
 
 
DR. ART
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
 
 
SUNDAY'S SWEETHEART
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
 
 
WALLY'S WEEKLY CAR REVIEW
for more on Wally Cahill: www.azmotorsportsmania.tv
 
 
SAFE SEATS FOR KIDS
AAA Arizona
 
 
ARIZONA TOURISM
Governor's Tourism and Economic Development Task Force & Value AZ Summer Campaign
 
 
ARIZONA BASSET HOUND RESCUE
London - 2 year old Basset and her surgery $1800 plus upcoming event Basset Ball 2010
Arizona Basset Hound Rescuewww.azbassetrescue.org 602-225-7800
Donate to London's surgery atwww.firstgiving.com/london
Basset Ball 2010 Pre-Online Auction and In Person event details under EVENTS page or email president@azbassetrescue.com                        
 
ONLINE SECURITY
GXC Design
623-414-8176
GXC Design is a full service web and graphic design house. We offer everything from web design and graphic design to email marketing, social network management and e-commerce solutions.
 
 
OVERSPENDING ARIZONA - STATE BUDGET CLOCK
The state of Arizona is spending nearly $1,000 per second, and more than last year, despite ongoing spending deficits.
More information atwww.goldwaterinstitute.org
 
CHEF SHELLEY SIKORA - COOKBOOK AUTHOR AND PROFESSIONAL CATERER
Cell: 480.421.8995
GRILLED SHRIMP AND WATERMELON WEDGES, with tomato relish
 
You bought the huge watermelon, now what do you do with it? This summer break out of the fruit salad thinking, and instead grill wedges of watermelon with shrimp for a light dinner salad.
 
Makes 4 Servings
 
For the relish:
 
½ cup seeded, diced red tomato
½ cup seeded, diced yellow tomato
¼ cup Kalamata olives, pitted and halved
¼ cup sliced scallions
½ cup white wine vinegar
2 Tbsp. minced shallots
1 tsp. Dijon mustard
5 Tbsp. EVOO
Salt and lack pepper to taste
 
For the salad:
 
4 slices seedless watermelon wedges, about 1 ½ inch thick 
You can grill watermelon with or without the rind)
16 large shrimp, peeled and deveined, tails left on
 
Directions:
 
Preheat the grill to medium-high
Combine red and yellow tomatoes, olives, and scallions in a bowl.
Whisk together vinegar, shallots, Dijon and oil in a small bowl until emulsified. Season with salt and pepper. Pour vinaigrette over tomato mixture, stil to combine and set aside.
 
Grill watermelon and shrimp until melon is marked and shrimp are pin, about 2 minutes per side. Remove from grill.
 
Place a watermelon wedge on each of 4 plates. Top each wedge with 4 shrimp and tomato relish.
SUMMER'S JEWEL: WATERMELON
 
Juicy and sweet, watermelon is perfect for hot summer days.
 
Biting into a ripe watermelon wedge has to be one of the greatest joys of summer. Made with up to 92% water and 6% sugar, these melons are more then just great thirst quenchers, they have the added bonus of being "low in calories".
 
Ready or Not: Since watermelons don't continue to ripen once they are picked, use these clues to help choose the best one - A perfectly ripe melon should be firm and heavy for its size. Look for a creamy, light yellow patch on the underside (the spot where it sat on the ground). A patch that's white or pale green is a sign of an under-ripe melon.
 
Storing Melons: Store whole, uncut watermelon at room temperature for up to 10 days. Once cut, wrap tightly and store in the fridge for up to two days.
 
Grilling Watermelon Facts:
 
The water and sugar content of watermelon make it perfect for grilling. The heat of the grill concentrates flavor y evaporating some of the water and caramelizing the sugars.
 
Note: Be sure the grill grates are clean to keep unwanted flavors from transferring to the melon).
 
Thick slices of seedless melon are the best for grilling. They hold up to the flame and don't fall apart like seeded melons will. Not to mention they're easier to cut and you won't have seed to fuss with.
 
Watermelon Cooler
Makes 2 glasses
 
 
Ingredients
·           1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
·           1 cup lemon sorbet
·           1 lemon, zested
·           1 1/2 cups cold water
·           Watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.