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RECIPES...
EVERY WEEK, FRIENDLY FAMILIAR
FACES FROM 22 NEWS JOIN US TO
SHARE RECIPES WITH YOU.
TODAY, RAVEN SANTANA JOINS US IN
OUR KITCHEN TO SHARE HER RECIPE.
THANK YOU FOR COMING ON THE
SHIVOO HI, SETH.
KITCHEN?
IT'S AWESOME.
I'M REALLY EXCITED.
YOU'RE GOING TO BRING SOME OF
YOUR HOME TO OUR HOME.
THIS IS RIDE.
EMPANADAS?
YOU GOT IT!
THERE YOU GO WITH THE ROLL OF
THE TONGUE, YOU GOT IT.
BUT YOU STILL HAVE A LITTLE
LATIN SPICE IN YOU.
I FEEL IT.
WHAT'S THE FIRST THING WE DO
TO MAKE EMPANADAS?
FIRST OF ALL, THEY CAN BE
ANYTIME, SOME EAT IT AS A SMACK,
WITH A MEAL OR AS A MEAL.
I CHOSE TO MAKE BEEF.
WE TOOK ONE POUND OF BEEF AND WE
ARE ACTUALLY GOING TO.
THROW IT IN THE PAN?
THROW IT IN THE PAN.
I LIKE TO PUT SOME OLIVE OIL
OR WE CAN USE VEGETABLE OIL.
SO IT WON'T STICK TO THE PAN.
THERE'S NOTHING WORSE THAN A PAN
THAT IS ALL STICKY.
YOU GOT I WOULD.
IT IS.
MY FATHER IS PUERTO RICAN, MY
MOTHER ITALIAN, I AM MIXED.
A LITTLE HOT.
A LITTLE HOT THERE.
[ SIZZLING ]
WHERE YOU ARE FROM?
THE NEXT PART OF THESE SEGMENTS
IS WE GET TO LEARN ABOUT YOU.
WE SEE YOU ON AIR, BUT NEVER SEE
YOU BEING YOU.
JERSEY.
I MOVED UP HERE FROM NEW JERSEY.
LIKE I SAID AGAIN, MY FATHER IS
FROM PUERTO RICO.
MY MOTHER IS SICILIAN, SHE'S
FROM ITALY.
WHEN I'M NOT ON TELEVISION, I DO
COMMUTE TO NEW YORK.
MY FIANCEE IS FROM NEW YORK.
YOU ARE RECENTLY ENGAGED.
VERY EXCITED.
AGAIN, THE WEDDING PLANS.
EXCITING?
IT'S EXCITING.
IT'S AMAZING.
THAT'S HOW IT SHOULD BE.
IT SHOULD BE FUN.
YOU SHOULD KNOW!
I'M RECENTLY MARRIED, TOO.
WE WERE TALKING ABOUT YOU WERE
YEAH.
WHAT ELSE GOES IN THESE
EMPANADAS?
YOU CAN MAKE THESE MANY WAYS.
YOU CAN ADD ONIONS, PEPPERS,
AGAIN, YOU CAN MAKE CHICKEN
EMPANADAS.
THERE'S SO MANY DIFFERENT TYPES
THAT YOU CAN MAKE.
WE'RE GOING TO MAKE IT THE BASIC
WAY FOR ANYONE OUT THERE WHO
MAYBE WANTS TO TRY THIS AT HOME.
LIFE.
EXACTLY.
AT CTLIGHTING.COM OR CALL THEM.
AND WE ARE BACK IN THE
KITCHEN WITH RAVEN SANTANA.
EARLIER IN THE SHOW, WE WERE
MAKING EMPANADAS AND NOW WE'RE
GOING TO FINISH THEM UP.
YOU'VE MADE THIS WHOLE STUDIO
SMELL INCREDIBLE.
THANK YOU.
IT'S ALL THANKS TO YOUR HOUSE.
IT.
I CAN'T.
WHAT DID WE MISS?
ONCE YOU DUKE MEAT, DRAIN IT.
YOU'RE GOING TO HAVE THAT EXCESS
OIL AND FAT.
YOU WANT TO DRAIN THAT.
I ADDED SOME SPICE.
HERS.
BASIC.
HOWEVER, ADD YOUR OWN LITTLE
TOUCH TO IT.
ONCE WE HAVE THAT, WE ARE GOING
TO TAKE A GOIA DIRK CO.
WE'RE GOING TO TAKE THIS MEAT.
DROP JUST A LITTLE.
CLOSE.
IF IT WERE ME, I'D PUT ABOUT
A HALF A POUND.
I THINK WE'VE ALL MADE THAT
MISTAKE BEFORE.
IF YOU CLOSE IT, YOU CLOSE IT
THIS WAY.
MAKE SURE IT'S EVEN.
CAN YOU USE YOUR FINGER?
SURE, SQUISH IT DOWN.
YOU USE THE FORK.
IT LOOKS PRETTY CLASSY.
PRESS THE FORK IN.
THIS IS TO CLOSE IT SO IT
DOESN'T OPEN WHEN YOU FRY IT.
WE HAVE ONE READY TO GO.
YOU'VE DONE THIS BEFORE.
I'M GOING TO TRUST YOU WITH THE
TONS AND HOT OIL.
ONE SET AT A TIME.
JUST MAYBE A MINUTE OR LESS
OR TWO ON EACH SIDE.
YEP.
BROWN.
EXACTLY.
PRETTY HOT, SO YOU JUST WANT
TO MAKE SURE THAT.
JUST KEEP AN "ON A IT.
KEEP AN EYE ON IT.
WHAT ARE YOU DOING IF YOU'RE
NOT MAKING EMPANADAS OR
REPORTING THE NEWS TO WESTERN
MASSACHUSETTS?
LIKE TO EXERCISE.
UH-HUH.
THE CITY.
AND HERE IN WESTERN
MASSACHUSETTS, I LOVE JUST
TO --
THERE IS SO MUCH TO DO.
THERE IS SO MUCH TO DO.
WHEN IS THE BIG DAY?
HAVE YOU DECIDED?
WE HAVEN'T DECIDED YET.
BIG WEDDING.
WE HAVE 200 PEOPLE.
DO YOU REALLY?
200.
THAT'S THE FINISHED PRODUCT
RIGHT HERE.
YOU CAN PLACE IT RIGHT THERE.
IN THE FUTURE, WE CAN PINCH A
LITTLE BETTER.
MY PINCHING SKILLS AREN'T THAT
GREAT.
IT'S A GREAT SNACK, AND IT'S
REALLY EASY TO MAKE.
AGAIN, YOU WANT TO JUST, WITH
THE OIL, SWITCH IT WITH THE
TONGS, SWITCH IT AROUND JUST TO
MAKE SURE IT'S GOLDEN BROWN.
YOU CAN MAKE THIS WITH CHICKEN,
PIZZA ONES.
IT SEEMS IT'S EASY, BUT
SOMETHING THAT TAKES A LOT OF
TIME TO PERFECT.
DEFINITELY.
HERE.
YOU'RE ALWAYS WELCOME ESPECIALLY
IF YOU'RE MAKING FOOD IN THE
KITCHEN.