HOTLINE: Sunday, Nov. 14

Posted: Updated:
BRITTNEY SHIPP WAS OUT LIVE AT NASCAR @ PIR
KOBALT TOOLS 500
PHOENIX INTERNATIONAL RACEWAY
AVONDALE
 
WALLY'S WEEKLY CAR REVIEW
for more on Wally Cahill: www.azmotorsportsmania.tv
 
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.
 
FANTASYFOOTBALLSTARTERS.COM
Fantasy Football advice
FantasyFootballStarters.com
480-668-6014
 
THE UNEXPECTED PLACE FOR HOLIDAY DEALS: PAWN SHOP
Glendale Pawn & Jewelry
6548 N 59th Ave Glendale, AZ 85301
623.939.2107
 
NOVEMBER IS PREMATURITY AWARENESS MONTH
March of dimes
 
PANCREATIC CANCER AWARENESS - GIVE IT BACK FOUNDATION
Emily K Kipp-Wright Founder & President of Give it Back!
22594 South 208th Street
Queen Creek, AZ 85142
(480)263-9567
2011 Queen Creek Cook-Off for PanCan sanctioned by KCBS
 
WINTER/HEATING PREPS AND ADVICE
(602) 997-6115
 
RESULTS OF A RECENT AAA STUDY ON DROWSY DRIVING
AAA Arizona
 
BEAUTYGOLD BY OLUNIFE
Makeup, Wax & Skin Studio
7329 E. Stetson Dr., Studio 21
Scottsdale, AZ 85251
480-264-4333
 
HEIRLOOM, AN AMERICAN RESTAURANT
To make a reservation for the November wine dinner, "Around the World in Four Courses", please visit www.mculinary.com/heirloom or call 480.515.2575
 
Chef Michael DeMaria prepares Mussels a la "Muniere" with Artisan Pasta
 
Mussels a la "Muniere" with Artisan Pasta
By Chef Michael DeMaria
 
Makes 3-4 servings
 
Mussels                        3 pounds (P.E.I. and Penn Cove are two of the types we use)
Butter                           2 Tablespoons
Diced Onion                  1 cup
Diced Fennel                 1 cup
Tomatoes                     1 cup (Rough Chopped Romas or Heirloom)
Pasta                            10 oz cooked weight (use your favorite pasta)
Saffron Broth                1 quart
Chopped Parsley          ¼ cup
White Wine                    ¼ cup
Salt & Pepper               to taste
 
 
For the Mussels: To ensure that mussels are clean, first place into large container with salted room temperature water, and let them purge for 45 min - 1 hour. Every so often stir them up with your hand to agitate them and release any dirt. Then pull of the "beard" of each mussel. Any mussels that are open and non responsive, are dead, discard these ones.
 
For the Saffron Broth: Rough chop some onion, garlic, leeks and any white fish scrap (halibut, sea bass, shrimp shells, etc.), put into a pot cover with half clam juice and half water. Add any aromatics you wish like thyme, basil, tarragon. Add a pinch of saffron, and let this "court boullion" simmer for 45 min to an hour. Careful not to let it boil or it may become cloudy because of the fish. Season and strain. Cool for later use.
 
Execution of the dish: Heat a very large saute pan to medium high heat. Start by adding some cooking oil, start to sauté the fennel and onion until lightly caramelized. Add the mussels and sauté for 1-2 min. Add the white wine to deglaze and let it reduce down by 75%. Once reduced, add in the saffron fish broth, and cover with lid until all the mussels open up. Once mussels are opened, finish by adding the pre cooked pasta and chopped tomatoes. Finish with parsley, salt & pepper, and fresh lemon juice. Add butter at the end to add some body to the broth.