HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.

About this episode

Kappy shares his current culinary experiences and highlights various chefs and recipes.

In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks Ninja CREAMi | Chris Young video Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer Chef Eric Ripert’s Mindful Cooking book | IG *** Salty Chocolate + Tahini Granola 3 cups old-fashioned oats ½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds) 1 - 1 ¼ teaspoons kosher salt ⅓ cup honey 3 tablespoons maple syrup 3 tablespoons tahini (stirred until smooth) 2 tablespoons of neutral oil (olive, coconut, avocado, etc.) 1 teaspoon vanilla ½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each) To finish: ⅓ - ½ cup mini chocolate chips or chopped dark chocolate Flaky salt Light dusting of lemon zest Sprinkling of sprinkles Preheat oven to 325°F. Line a baking sheet with parchment. 1. In a big bowl, combine the oats, nuts, and salt and stir to combine. 2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and…

People in this episode

Host: Andrew Kaplan

Topics covered

• steakhouses
• cooking
• autism advocacy
• recipes
• food culture
• Miami

Keywords

• steakhouse
• watermelon slushies
• tahini granola
• autistic individuals
• Eric Ripert
• sweet and sour chicken
• cooking recipes

Mentioned in this episode

Organizations: Chef on the Spectrum program, Chitarra Pastaria

Products: Ninja CREAMi

Books & works: Mindful Cooking

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