Sharp & Hot is an internet-based radio show hosted by Chef Emily Peterson available 24/7

Got a Question?

Chef Emily's got an answer for you. Just call 862-242-8599 and record into the voice mail and you'll be on the air!

Want to be kept in the loop? Enter your

Episode #70 – Mardi Gras in Bushwick


Growing up, Paul Prudhomme’s Louisiana Kitchen was my father’s culinary bible. I’ve eaten my way through the book many times over and love the retro food photography of an era when a publisher would see a sausage skirt on a cover and say, “green light!”

Here for you is a recipe for jambalaya, a creole classic, with which to celebrate the fattest of Tuesdays. If you compare recipes, you’ll see I rely heavily on Chef Prudhomme’s, but have streamlined the steps to make it way easier to follow along.

If you make it, post a pic to instagram #sharpandhot and I’ll try to send you a cookbook with a fancy bookplate in it, courtesy of The Southern Letterpress!


Makes ~8 cups

Seasoning Mix:

2 bay leaves

2 tsp salt

2 tsp dried oregano

1 tsp black pepper

1 tsp white pepper

1 tsp dried thyme

1/4 tsp cayenne pepper

2 tablespoons rendered lard or butter

1 cup chopped tasso or diced ham

1/2 cup diced andouille sausage

1 1/2 cup diced onions

1 cup diced celery

1 cup chopped green bell pepper

2 boneless, skinless chicken thighs, diced

2 tsp minced garlic

1 14-oz can petite diced tomatoes, drained, liquid reserved for bloody mary’s or other use

1 small can tomato sauce

2 cups fish or chicken stock

1 bunch green onions, chopped

2 cups Uncle Ben’s converted rice

1/2 pound peeled shrimp (salad sized ideally, or I like the langoustine tails from Trader Joe’s)

18 oysters, shucked, with their juice


1. Combine the seasoning mix ingredients. Set aside.

2. Heat the oven to 350ºF.

3. Melt the fat/butter in a large rondeau or pot, large enough to hold all the ingredients. If you have a matching lid, fantastic, otherwise foil will suffice.

4. Into the hot fat, add the ham and sausage and cook over medium-high until crisp. The key is not to stir it too often, once or twice during the crisping process, which will take about 5 minutes.

5. Add the holy trinity (onions, celery and bell pepper) and cook 5 min more, until veg starts to soften.

6. Add the chicken and cook through, a minute or two and scrape up the bottom of the pan.

7. Add the spice mix, the garlic, tomatoes, & tomato sauce. Cook until hot and fragrant, 5 minutes or so.

8. Add the stock and bring to a boil, then add the green onions, rice, shrimp & oysters. Give a stir to evenly combine. Top with lid or foil and carefully transfer to the oven until the liquid is absorbed, about a half hour. I give it a stir 20 minutes in. Don’t let anyone eat the bay leaves.

Episode #69 – Carole Morison & Edible Impacts

This week on Sharp & Hot, I’m joined by Carole Morison, the chicken farmer who, after letting her industrial farm be filmed by the producers of Food, Inc., had her contract terminated with an enormous national chicken brand. She’s now collaborating with Barnraiser to raise funds to turn her former factory barns into housing for her pasture-rasied egg layers who produce thousands of eggs a week for Whole Foods – which she hands washes herself! After the break, I’m joined by Alex Monroe and Brooke Sunness, the team behind Edible Impacts. Edible Impatcs invokes curiosities that challenge the way we think about food. They are currently spearheading the #30DAYStoSHINE social media movement – a challenge to implement 30 days of eating @ $5-6 per day, all organic. Sound impossible? Tune in and find out why it’s not!

Click here to subscribe to the podcast on iTunes

Click here to stream on

Episode #68 – Drunk Debate

2571261975_6fe2177638_bThis week on Sharp & Hot, I recap my week which included an eventful Super Bowl party, book plates, and Settlers of Catan. Later in the show, I take a listener question about knife sharpening, Anne makes her vegetarian confession and I try my very best not to suck her teeth on air.

Click here to listen on iTunes

Click here to stream on


Episode #67 – Farm Fork Food with Chef Eric Skokan

On today’s show, Chef Eric Skokan talks the seasonality of food! I had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen.

This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. Looking forward to seeing your tasty work!

Click here to listen on iTunes

Click here to listen on Heritage Radio Network

Carrot Cake with Carrot Confiture & Mascarpone 

Reprinted with permission

Carrots are a mainstay of the farm. They find their way into our wintertime desserts when fresh fruits are harder to come by. Here is a fun variation on carrot cake that takes notes from the flavors in gingersnap cookies.

Serves 8

1 teaspoon plus 2 tablespoons grated fresh ginger
4 drops white vinegar
2 1/2 cups plus 2 tablespoons sugar
sea salt
12 baby carrots, sliced thinly
1 cup mascarpone cheese
1/2 vanilla bean split and scraped
1 teaspoon plus 3 tablespoons molasses
freshly grated nutmeg to taste
1 pound carrots, trimmed and washed
4 large eggs
1 cup sunflower oil
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon allspice
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground clove

In a small saucepan over high heat, combine 1 teaspoon if the ginger, the vinegar, 1/2 cup of the sugar, a pinch of salt, and the baby carrots with 1/4 cup water. Boil until the carrots are just tender. Set the confiture aside to cool.

In the bowl of an electric mixer fitted with a whisk attachment, combine the mascarpone, vanilla, 1 teaspoon of the molasses, the nutmeg, and 2 tablespoons of sugar. Beat on high sped until light and fluffy. Transfer to a container and chill in the refrigerator.

Preheat the oven to 350ºF. Grease the inside of a 10-in cake pan.

Using the small side of a box grater, grate the carrots into a large bowl. Add the remaining 2 tablespoons of ginger, 3 tablespoons of molasses, the eggs, 2 cups sugar, the oil, and 1 1/2 teaspoons of salt and mix well.

In a large bowl, whisk together the flour, baking powder and spices. Add to the carrot mixture and stir until just combined. Do not overmix.

Fill the prepared cake pan with the batter and bake until a toothpick inserted into the center comes out clean, about 20 minutes.

Remove from the oven and cool. Once cool, cut the cake into eight slices.

Divide the cake slices among eight dessert plates. Garnish with the mascarpone and carrot confiture and serve immediately.


Episode #66 – I Like Pig!

On this episode, Heritage Radio’s own Jimmy Carbone, host of Beer Sessions on Heritage Radio Network and owner of Jimmy’s No. 43, comes to the studio to talk about his new book I Like Pig! With him is BBQ grand champion and official judge Sam Barbieri, chef-own of Waterfront Ale House in New York City.

We talk BBQ, head cheese and the changing nature of the cookbook publishing world. I downloaded my copy of I Like Pig and I can’t wait to make every recipe. I say that without hyperbole. Each recipe is written with Rachel Wharton (editor of Edible Brooklyn) who worked with an array of chefs who participate each your in Pig Island, a food event that highlights the porcine foodshed of the NYC growing region.

Continuing our new family tradition of posting a recipe for you to make, here’s one for Sam’s Head Cheese. Now, I know the first ingredient is a pig head. I’ve worked with several and they are awesome! Delicious and spooky at the same time, I’ll be whipping batch of head cheese on Saturday so keep an eye on Instagram #sharpandhot. I’ll give you a play-by-play.

*Special thanks to Nugent’s Prime Meat Market for letting me order a pig head live on air. Now you can too!

Click here to listen on iTunes

Click here to listen on


Sam’s Head Cheese

//// makes 2 loaf pans ////


1 pig head, split in half if possible, brains and eyes removed
3 tablespoons sea salt
2 tablespoons freshly ground white pepper
1 tablespoons hot red pepper flakes
4 tablespoons herbs de Provence
1 onion, sliced
1 carrot, sliced
1 leek, sliced
3 garlic cloves, crushed
2 cups white wine
1/2 cup chopped red bell pepper
1/2 cup chopped cornichons
2 tablespoons white vinegar
Salt and freshly cracked black pepper to taste


Rub head with sea salt, white pepper, red pepper and 1 tablespoon herbs de Provence. Let cure, refrigerated, for two days. Rinse head, remove the tongue and refrigerate for later use, and then place the head in a large soup pot. Add wine, herbs de Provence, vegetables and then water to cover. Bring to a boil, and then simmer several hours until the meat is fork tender.

Remove head from pot and let it cool. Strain and reserve the poaching liquid. When the head is cool enough to handle, separate it into fat and meat from the jowls, ears and other parts. Roughly chop the meat and ears, and then take the gelatinous fat and pulse it briefly in a food processor until it is almost creamy in texture. It might require two batches, depending on the size of your head.

Meanwhile, poach the tongue and the diced red pepper in some of the braising liquid until the tongue is cooked through. Roughly chop the tongue. Then place all ingredients — meat, pulsed fat, tongue , cornichons and vinegar — together in a large bowl, adding just enough braising liquid to cover the mix. You may also add a few of the carrots from the braising liquid, roughly chopped as well for color. Mix well with a spatula and season with salt, pepper and more vinegar to taste.

Place the mixture in terrine molds or loaf pans and chill overnight. Gently unmold, running a warm knife around the edge of the pan, and slice to serve.

Episode #65 – In Which I Make the Fantastic Jolie Kerr Clutch Her Pearls

boyfriend-barfedYou’ve been warned!

Click here to listen on iTunes

Click here to stream on Heritage Radio Network

Episode #64 – Christmas Traditions with Hans Rockenwagner

IMG_4381Today we talked holiday traditions and German food with Hans Röckenwagner, Chef-Owner of Röckenwagner Bakery family in California.

Click here to listen on iTunes

Click here to stream on

Here’s the recipe for Kaiserschmarrn that we talked about on today’s show. I’m going to make one for Christmas morning. I’ll take a pic and post it to our instagram (@sharpandhot) You take a picture of the one you make this week and tag it with #sharpandhot and we can feel like we are cooking together. Sound fun?



Posted with permission, courtesy of Han Röckenwagner from Das Cookbook.

Makes 5-6 servings


1/4 cup rum

1/3 cup raisins

1/4 cup plus 2 tablespoons sugar, divided

4 large eggs, separated

3 cups whole milk

2 1/4 cup flour, sifted

3 tablespoons unsalted butter, more for flipping pancake

1/4 cup powdered sugar, sifted, for serving


  1. Preheat oven to 350ºF.
  2. In a small saucepan, bring rum to a low simmer, add raisins and remove from heat. Set aside.
  3. In a large bowl, whisk together 1/4 cup sugar and egg yolks. Whisk in milk until well combined.
  4. In a stand mixer fitted with the which attachment or with a hand mixer, beat egg whites on medium-high speed until soft peaks form, about 1 1/2 minutes. Add 1 tablespoon sugar and beat until peaks are glossy, about 30 seconds.
  5. Whisk half of egg whites into milk mixture, then about half of flour. Repeat with remaining egg whites and flour, whisking until flour is just incorporated but no longer.
  6. In a 12-inch nonstick ovenproof skillet, heat butter over medium heat. Sprinkle remaining 1 tablespoon sugar over bottom of pan and cook until butter just beings to brown, about 1 1/2 minutes. Pour batter into pan and reduce heat to medium-low. Strain raisins and sprinkle evenly on top. Cook until pancake is lightly browned on the bottom and beginning to set around the edges (small bubbles will form on top), 5 to 6 minutes.
  7. Transfer pan to the oven and bake until center of pancake is just set, 12 to 15 minutes. Remove from ove and run a rubber spatula along the edges. To flip the pancake, lightly butter a large heat-proof plate or unrhymed baking sheet and carefully place it on top of the skillet. Use oven kits to flip the skillet so pancake is now on the plate, then slide the pancake back into pan (the bottom side will now be facing up). If the pancake breaks, just pile the pieces back into the pan. Return to the oven and back until it is set in the center but still moist, about 5 minutes.
  8. Slice kaiserschmarrn into bite-sized pieces and sprinkle with powdered sugar. Serve immediately.

Episode #63 — Mycologist Tradd Cotter


On this week’s episode of Sharp & Hot we talk to mycologist Tradd Cotter and go deep into the incredible world of fungi! Tradd is a microbiologist, professional mycologist, and organic gardener, who has been collecting native fungi in the Southeast, tissue culturing and cultivating both commercially and experimentally for more than twenty-two years. In 1996, he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries. They currently maintain over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. Listen to us talk “mushroom armies” and “zombie ants!” Find out how mushrooms can prevent pesticide runoff and how even a walk on the beach could help clean up an oil spill!

Tradd Cotter is a mushroom expert and author of Organic Mushroom Farming and Mycoremediation, you can also check out his work at

Click here to listen on iTunes

Click here to listen on Stitcher

Click here to stream the episode on

Special thanks to our official coffee sponsor Craft Coffee! Artisanal coffee delivered monthly to your mailbox – makes an awesome gift! Use code “SHARP” at checkout and get 10% off your order!

Episode #62 – Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE

47024_524032480952879_811087363_nThis week on Sharp & Hot, hear from the “Sausage Kings”, Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago’s former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Plus, superproducer Anne & I get personal about condiments.

Click here to order the perfect holiday gift: A subscription to our generous sponsor Craft Coffee. The perfect experiential gift. Use code “SHARP” at checkout and save 10%

Click here to stream the episode on

Click here to listen on iTunes

And here for Stitcher

Episode #61– Nick Malgieri & “Delusions of Guinevere”


IMG_6892On this week’s episode of Sharp & Hot I’m joined by Pastry: Foolproof Recipes for the Home Cook author Nick Malgieri & “Delusions of Guinevere” star Ariana Bernstein. First, hear from Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. On top of his work as an author, he’s currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Later, hear from “Delusions of Guinevere” Star Ariana Bernstein & Director Joanna Bowzer. They chat about the film, which explores issues of obesity, addiction and social media!

Click here to listen on iTunes

Click here to listen on Stitcher

Click here to stream the episode on

Special thanks to our official coffee sponsor Craft Coffee! Artisanal coffee delivered monthly to your mailbox – makes an awesome gift! Use code “SHARP” at checkout and get 10% off your order!