Stirring the pot with Al Roker
As a host and weatherman of NBC’s “Today Show,” fun-loving Al Roker brings a smile to the faces of millions of fans as Americans prepare for a busy day. His encounters with visitors from across the country on the sidewalks outside Studio 1-A in New York City are always a highlight of the show.
A nine-time Emmy winner, Roker also hosts a variety of NBC specials, including the Macy’s Thanksgiving Day and Rose Bowl parades. He’s a best-selling author with four acclaimed books to his credit.
A native of Queens, N.Y., he still lives in the Big Apple with his wife and family. For more info: www.roker.com.
Of all the food segments on “Today,” does one stand out as a favorite, or one that maybe went wrong in an amusing way?
One day on a Monday, we had a recipe that called for a swap out of the dish we were preparing with a finished version. While we were live on the air, I went to get the dish out of the oven. It turned out the stagehands had wheeled out the oven from the “Weekend Today” show. To make matters worse, they had not removed the dish that had been prepared two days before! Needless to say, it was not what we wanted to show the audience. But I did anyway. It got a big laugh.
Fans know you as a host of huge parades. If you could create a parade for your favorite snack, tell us what your float would look like.
It would be made of Ring Dings, Yankee Doodles and Yodels.
Al Roker’s Chili
“A nice warm cornbread is perfect with this tasty chili,” Al said.
2 pounds chuck steak cubed in bite-size pieces
1 pound hot Italian sausage removed from casings
2 large onions, diced
12 cloves of garlic, diced
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can northern beans
1 (16 ounce) can dark red kidney beans
Brown the beef and sausage in a large Dutch oven. Remove from the heat and drain off the fat, reserving about two tablespoons to saute the onions and garlic until translucent; about 7-8 minutes.
Add the cumin, paprika and chili powder. Add mixture to Dutch oven, followed by the tomatoes.
Stir the whole pot, and simmer on the stove for about 90 minutes. Then add the three cans of beans, simmer for another 30 minutes. Serve with dishes of chopped scallions, sour cream and shredded cheddar cheese.