Rachael Ray: Nick Lachey of ‘The Sing Off’ StarsOctober 4th, 2011 - 10:41 pm ICT by Angela Kaye Mason
Oct 4 (THAINDIAN NEWS) Rachael started today’s episode of ‘The Rachael Ray Show’ off with a recipe for ‘Italian Fundido’ as a television watching snack, since this is ‘Couch Potato Tuesday.” The recipe will be posted at the end of this article.
Rachael’s guest star for the day was Nick Lachey from the hit television show ‘The Sing Off’. Nick was there to judge Rachael’s own “sing off” type competition, which featured a construction worker, a janitor, and a barista. Nick said that the difference between ‘The Sing Off’ and other reality singing competition type television shows is that this one focuses on the best in the contestants while others seem to point out their worst.
Ed Bridges, the singing janitor, was from Douglasville, Georgia. He said that he sings at works, and the students love it. He sang ‘Reunited’, and the audience loved it. The barista from Colorado sang ‘Amazing Grace’ with a soulful tune. Gary Ruso, the construction worker from New York was next, and says he has taken a lot of flack for singing on the job. He sang ‘That’s Life’, and the audience seemed to like him as well. The winner of the competition received an iPad 2 in the case. The non-winners received a headset by Dr Dre. And the barista gets it!
Nick is a newlywed, who shared some of the favorites from his wedding. He smiles to Rachael as he said that no moment would ever beat the second you see your bride in the dress that you have heard so much about, but never seen. A close second for him was the fireworks display on the beach which they shared after the festivities.
1 pound sweet Italian sausage
1 tablespoon EVOO – Extra Virgin Olive Oil
1 large Spanish onion, diced
3 garlic cloves, grated
2 cubanelle peppers, chopped
Salt and ground black pepper
2 cups or 1 pound fresh mozzarella cheese, shredded
1 cup Fontina Val d’Aosta cheese, shredded
1/2 cup basil, chopped
1/4 cup pepperoncini, sliced into rings
1/4 cup toasted pine nuts
Garlic bread crostini, for dipping
Yields: 8-10 as a snack
1.Place an oven rack in the top third of the oven and preheat oven to 500°F.
2.In a 12-inch, cast-iron skillet over medium heat, brown sausage, breaking it up as it cooks, until golden and caramelized. Add the onion, garlic and cubanelles; season with salt and pepper.
3.Spread the sausage and pepper mixture in an even layer across the bottom of the skillet. Top with cheeses and place in oven for 20 minutes, until golden brown and bubbly.
4.Remove from oven and pour excess oil off the top. Sprinkle with basil, sliced pepperoncini and toasted pine nuts. Serve with garlic bread crostini alongside for dipping.
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