Chef Freddy and Fried Chicken!
Chef Freddy from Fantasy Springs Resort Casino whips up delicious fried chicken in his own unique way on”Eye on the Desert”.Aired: Tuesday, September 1, 2020
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OPEN 4 BIZ: Shop(pe) offers delightful flavors and safe method in getting ice cream
With Palm Springs’ stifling summer heat, visitors and residents alike have been flocking to cooler oases like ice cream shops, but the method of getting your sweet treat may look a little different under coronavirus restrictions. Morning anchor Angela Chen took a trip to Shop(pe) in uptown Palm Springs to see how the ice cream
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OPEN 4 BIZ: Coachella Valley Brewing Co. sees dramatic drop in sales during pandemic
Tucked away in Thousand Palms is Coachella Valley Brewing Company, a craft brewery that loves experimenting with adventurous flavors. Morning anchor Angela Chen took a tour of the brewery to see how it’s doing during this unprecedented time.
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OPEN 4 BIZ: Cali Rosina Tea & Chocolate opens during pandemic, navigates shaky business climate
Imagine working for years to open your own tea shop. One week after you finally make your dreams come true and open your doors, an unprecedented worldwide pandemic shuts the economy down. It’s what happened to Jodie and Josh Smith, the owners of Cali Rosina Tea & Chocolate in La Quinta. The brother-sister duo opened
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Chef Freddy share’s this week’s tip on Grilled Buffalo Wings
INGREDIENTS 3 POUNDS OF CHICKEN WINGS, RAW, BOTH DRUMMIES AND FLATS 1/2 CUP OF SALT 1 EYE CUP, GROUND BLACK PEPPER 1 EYE CUP OF GARLIC POWDER OLIVE OIL FOR MARINATING THE WINGS 1/2 BUTTER, UNSALTED 1/2 CUP WING SAUCE 1 EYE CUP CIDER VINEGAR 1 EYE CUP HONEY IN A SMALL BOWL, COMBINE THE
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OPEN 4 BIZ: Bobby’s Detroit Coney Island brings Motor City hot dog history to the desert
The story of Bobby’s Detroit Coney Island in La Quinta actually starts about 100 years ago in Detroit, Michigan, where the concept for the Coney Island dog was born. The popular hot dog spot has picked up fans since opening in 2011, but it’s taken a big hit from the pandemic, especially in light of
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OPEN 4 BIZ: Soul of Mexico stays open for outdoor dining
Restaurants have had a tough enough time this year. But with the alarming rise of coronavirus cases in June, Gov. Gavin Newsom has reordered in-room operations to close. In this week’s Open 4 Biz, morning anchor Angela Chen heads to Indio to take a look at Soul of Mexico, a popular restaurant that’s hurting but
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OPEN 4 BIZ: My Thai installs new virus-fighting ventilation system to welcome back diners
If you’ve gone out for a bite in the past couple of weeks in the Coachella Valley, you know that most restaurants are spacing diners out and requiring facial masks. But one spot in La Quinta is taking it a step further to keep diners’ minds at ease. New Channel 3 morning anchor Angela Chen
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OPEN 4 BIZ: Bongo Johnny’s opens doors for limited dining after nearly two-month dine-in shutdown
After a nearly two month shutdown across the Coachella Valley, restaurant dine-in is back again. For one popular downtown Palm Springs spot, customers came flooding through as soon as doors opened. Morning anchor Angela Chen checked out Bongo Johnny’s to see how the diner fared during the pandemic and to learn about the restaurant’s work
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Live Entertainment Returns to Bernie’s: Outside
Local entertainer Chris Lomeli has been serenading people from afar since the pandemic closed bars and restaurants, and essentially shut down the music scene in the Coachella Valley. Each week, he has performed a virtual concert from Bernie’s Lounge and Supper Club, though the establishment was closed. The owners opened the doors to him and
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FIND Food Bank wastes no time putting telethon money to use, helping to feed those who need food assistance
Friday night’s FIND Food Bank telethon was a major success. News Channel 3’s Caitlin Thropay followed-up with FIND Food Bank to see where the latest numbers stand as more donations come in and how they plan to use the money. “Here’s where we are at today and we’re almost at our final number but there’s
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Chef Freddy gives this weeks tip on making Louisiana BBQ Shrimp
LOUISIANA BBQ SHRIMP 1 EYE CUP OF CAYENNE PEPPER 1 EYE CUP OF BLACK PEPPER 1 EYE CUP SALT 1 EYE CUP CRUSHED RED PEPPER FLAKES 1 EYE CUP DRIED THYME 1 EYE CUP DRIED OREGANO 1 EYE CUP PAPRIKA 1 EYE CUP GARLIC POWDER 1 EYE CUP ONION POWDER 2 BAY LEAVES, CRUSHED 6
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Chef Freddy is showing us an italian take on a traditional recipe
STRACCIATELLA SOUP INGREDIENTS 8 CUPS CHICKEN BROTH 3 WHOLE EGGS 1 CUP PARMIGIANO REGGIANO, FINELY GRATED WITH BOX GRATER 1/2 CUP FRESH PARSLEY, CHOPPED 1/2 CUP FRESH BASIL, CHOPPED 2 CUPS TIGHTLY PACKED FESH SPINACH, RAW, CUT IN THIN STRIPS 2 CUPS ORZO PASTA, BLANCHED SALT AND PEPPER MILL FRESH TOASTED GARLIC-BUTTER BREAD. RECIPE BRING
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Chef Freddy joing us for this week’s tip on Butterfly “Hatchcock” Lemon Chicken
INGREDIENTS 3 WHOLE 3-LB. CHIECKENS 1 EYE CUP FRESH THYME, FINELY CHOPPED 1 EYE CUP WHOLE FENNEL SEEDS 1 EYE CUP COARSE GROUND BLACK PEPPER 1/2 CUP KOSHER SALT 1 CUP OLIVE OIL 2 WHOLE LEMONS 1 WHOLE ONION 4 CLOVES GARLIC, THINLY SLICED 1 CUP PINOT GRIGIO 1/2 CUP LEMON JUICE DIRECTIONS PREHEAT OVEN
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Chef Freddy shows you how to combine scallops and salmon into one delicous recipe
INGREDIENTS 6 LARGE DIVER SCALLOPS (BISTRO) 1/2 POUND SMOKED SALMON 8 SLICES PRE-SLICED PROSCIUTTO 2 CUP AP FLOUR 1 CUP FRESH PARSLEY, FINELY CHOPPED SALT AND PEPPER-MILL 1 POUND OF ANGEL HAIR, BLANCHED 1 QUART LEMON ALFREDO SAUCE 12 PIECED PRE-GRILLED ASPARAGUS 1 CUP TOMATO CONCASSE (DICED FRESH TOMATO) BASIL OR PARSLEY OIL CHILI OIL
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Chef Freddy shares this week’s tip on Spicy Crab with Pasta
HEALTHY PASTA WITH SPICY CRAB WHAT YOU’LL NEED KOSHER SALT 1 POUND SPAGHETTI 2 TABLESPOONS CANOLA OIL 2 FRESNO CHILI PEPPERS, FINELY CHOPPED 1 EYE CUP GARLIC, MINCED 2 CUPS JULIENNE MIX OF ZUCCHINI, SQUASH, CARROTS AND RED BELL PEPPER 1 CUP DRY WHITE WINE 1 CUP SEAFOOD OR CHICKEN BROTH 1 POUND JUMBO LUMP
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Chef Freddy and Fred the Hammer share this weeks tip on fried green tomatoes
RECIPE 5 LARGE GREEN TOMATOES (CHEF FREDDY ALREADY ORDERED) 2 CUPS ALL PURPOSE FLOUR SALT AND PEPPERMILL 1 CUP PARSLEY, CHOPPED FINE 3 WHOLE EGGS 8 OZ. BUTTERMILK 2 CUPS CORNMEAL 2 CUPS PANKO BREAD CRUMBS, PROCESSED FINE 1 EYE CUP CAYENNE PEPPER 1 EYE CUP RED PEPPER FLAKES 1 LB. CATFISH FILLETS (USE SWAI
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