Kitchenventions is VTV’s brand new cooking show for the 2011-2012 schedule. The show features innovative ways that you can create fantastic tasting dishes quickly and easily. Want to know how to create an awesome meal from items you can purchase on the card in various Vandy dining spots? Then this is the show for you!
THE KITCHENVENTIONS CREW
Name: Sasha Daddeh
Class of: 2014
Hometown: Danville, CA
Major: Psychology
Favorite thing about the show/crew: Nice equipment
You should watch us because: We show you how to cook creative recipes on a budget
Random fact about yourself: I plan on gett
Name: Neal Cotter
Class of: 2014
Hometown: Granada Hills, CA
Major: Spanish
Favorite thing about the show/crew: Getting to come up with new recipes every month
You should watch us because: We’re VTV’s first ever cooking show, and we’re cooking from the perspective of all college students – trying to make something tasty with very limited kitchens
Random fact about yourself: I really want to go to Croatia
Name: Kevin Flanagan
Class of: 2014
Hometown: El Paso, TX
Major: Computer Science
Favorite thing about the show/crew: Being able to edit and create a piece of media for students to watch
You should watch us because: Our show is the best thing on VTV
Random fact about yourself: I’m a registered Apple developer
KITCHENVENTION RECIPES
From the BBQ episode
Kabobs:
1/2 lb – 1 lb Skirt Steak
2 Bell Peppers
1 Onion
2 Cups Mushrooms
1 Cup Soy Sauce
Bamboo Skewers
Cut steak into bite-size cubes and place in glass container. Drizzle soy sauce over meat and place in refrigerator for one hour to marinate. Chop peppers and onions into 1″X1″ square chunks and set aside in separate bowls alongside mushrooms. Once meat is marinated, assemble kabobs by alternating meat, onions, peppers, and mushrooms in any combination on skewers. Place on a heated grill and cook for 7-8 minutes on one side, then turn skewers over and cook for 5-7 minutes on the other side. Serve immediately.
Foil-Grilled Veggies
1 Potato
3 Cups Spinach
2 Carrots
2 Medium Zucchinis/Squash
1 Cup Sliced Mushrooms
4 Cloves Garlic
4 TB Butter
Aluminum Foil
Cut 4 large squares of foil. Cut all vegetables into bite-sized pieces and divide into 4 parts, placing one in each piece of foil. Add 1 tb of butter and 1 clove of garlic to each piece of foil, then crimp sides together to form a pouch. Places pouches directly on hot grill and cook for 12-15 minutes, checking periodically to make sure the butter is melted, the spinach is wilted, and the potato is soft.
Grilled Pineapple
1 Large Pineapple
1 Lime
1/2 Cup Honey
Zester
Slice pineaple into rings by first removing the top, bottom, and sides, then slicing center into several disks. Carefully remove tough core from each ring using knife. Place rings directly on grill until some blackening begins to occur (about 5 minutes per side). Transfer to plate and use a zester or a grater to add lime zest to each pineapple. Drizzle honey over pineapple and serve immediately.
Click here to watch every episode of Kitchenventions on demand!
