HOTLINE: Sunday September 25Posted: Updated:
Star Wars Day
Brittney Shipp was live out at Chase Field for Star Wars Day. For more information go to www.dbacks.com use the password "Force"
Fantasy Football Starters
For more information on FantasyFootballStarters.com go to www.fantasyfootballstarters.com or call 480-668-6014
Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv
Catalytic Converter Theft
For more information on Narpro go to www.narpro.com
For more information on Suddenly Slimmer Day Spa call 602-952-8446 or go to www.suddenlyslimmer.com
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.
Bonfire Grill is located at 7210 East 2nd Street in Scottsdale. For more information or to make a reservation call (480) 945-6600 or go to http://www.thebonfireaz.com/
Pecan Grilled Salmon , Autumn Squashes
1/4 cup julienne butternut squash
1/4 cup julienne acorn squash
1/4 cup sliced apple
tbs red onion
tsp jalepeno pepper
1/4 cup shaved cabbage
2 tbs rice wine vinegar
1 tbs butter
3 juliened green beans
2 slices of bacon medium dice
1 tbs extra virgin olive oil
Method For Vegetables
Heat up a large skillet add evoo when about to smoke add bacon and red onion when fat is nearly rendered add squashes. Lower flame saute till fork tender then add your cabbage ,apples and jalepeno. Deglaze with vinegar toss vegetables add butter in small dices until creamy consistence.Remove from heat.
Method For Salmon
Brush salmon with olive oil and season with salt and pepper, then place on grill for one to two minutes at a 45 degree angle and turn at 45 degree angle after one to two minutes then flip over and do same techinque on other side of fish.. Take off salmon off grill and place on top of vegetables take juice from vegetables and use as sauce for plate. Ganish with some fine diced red bell peppers and chopped parsley.