Kind of a Big Dill

Kind of a Big Dill Join Snacks and Sporty Spice on an adventure through NYC's finest culinary conquests! Streaming live from Pratt Radio, Wednesday's at 5pm!

11/11/2015

Holidays are right around the corner which means only one thing, holiday parties! Tune in right now to find out how to host the ultimate dinner party!!!

10/28/2015

We are on AIR! HAPPY HALLOWEEEEERN. Tune in for some tricks, treats and tunes ;)

prattradio.tumblr.com/listen

10/21/2015
Tasty

Moreeeee #foodporn

Gooey Brownie Mud Hen Bars

10/21/2015

Tune in! We are about to go on air!

10/19/2015

Challenge of the week:

Send us your favorite #foodporn!

10/14/2015

This week we have a very exciting theme for you all, tune in at 5 to find out!!

09/30/2015

It's not too late to answer our challenge of the week for a chance to be mentioned on our show!

What is one food that triggers a memory for you? What memory does it trigger?

Comment below with your answers!

09/30/2015

Trying to impress someone with your culinary prowess? Hoping to spice up your digestive palette? Or maybe just hoping to eat something besides a PB&J sandwich? Check out this awesome recipes!

BUTTERNUT SQUASH RAVIOLI IN SAGE BUTTER
Serves 8
For the dough:
2 and ¼ cups (300 grams or 10 and ½ ounces) unbleached all-purpose flour, plus extra for the counter and trays
¼ teaspoon salt
3 large eggs
For the filling:
¾ pound peeled and cubed butternut squash
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 tablespoon extra-virgin olive oil
2 tablespoons water
7 ounces fresh whole-milk Ricotta
1/3 cup (40 grams or 1 and 1/3 ounces) freshly grated Parmigiano Reggiano
3 very finely crumbled amaretto cookies (optional) For the egg wash:
1 large egg, beaten to blend
For the sauce:
3 tablespoons unsalted butter
4 sage leaves
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
To cook the ravioli and serve:
2 tablespoons salt
½ cup (60 grams or 2 ounces) freshly grated Parmigiano Reggiano

Make the dough: Mix the flour and salt on a counter and shape into a mound. Make a well in the center and add the eggs to the well. Using your fingertips, work the flour into the eggs, then gather into a dough and knead by hand; add a little water if the dough is too dry or a little flour if it is too moist. Knead for 10 minutes, or until smooth, then shape into a ball, wrap in plastic, and let rest 30 minutes.
Meanwhile, make the filling: Preheat the oven to 425 degrees (preferably set on convection bake). Toss the squash with the salt, pepper, nutmeg, olive oil, and water in a roasting pan. Roast in the preheated oven 35 to 45 minutes, or until tender but not browned. Cool to room temperature; drain any juices that have accumulated in the roasting pan and place in a bowl; the juices will be incorporated in the sage butter later so do not discard.
Place the roasted squash in a large bowl. Crush vigorously with a fork or potato masher until smooth. Add the Ricotta, Parmigiano, and amaretto cookies; adjust the salt and pepper. Set aside.
Assemble the ravioli: Cut the dough into 4 pieces. Working with 1 sheet at a time and keeping the others covered, roll each piece out into a thin sheet using a pasta machine; the sheets should be nearly transparent after rolling. Be sure to lightly dust the sheets of pasta with flour every time you roll them through the pasta machine or they may stick or tear.
Brush 2 of the lasagna sheets lightly with the egg wash. Arrange the filling in small mounds about 1 inch apart on the 2 lasagna sheets you just brushed with the egg wash. Top with the remaining 2 lasagna sheets. Use your hands to press out any air pockets around the filling and seal the edges well. Cut into squares using a fluted pastry wheel. Spread the ravioli out on a lightly floured tray in a single layer and refrigerate until needed, covered with a clean, dry towel.
Make the sauce: Melt the butter in a small pan and add the sage leaves, salt, and pepper. Cook over medium heat for 2 minutes, or just long enough to infuse the sage aroma into the butter. Carefully pour in the reserved squash cooking juices (the mixture may splash) and whisk to combine; heat 1 more minute.
Cook the ravioli: Bring 6 quarts of water to a boil. Drop in the ravioli and the 2 tablespoons of salt and cook until al dente, about 4 minutes. Remove to a heated platter with a slotted spoon (reserve ¼ cup of the pasta cooking water). Gently toss the ravioli with the sage butter sauce, add the ¼ cup of reserved pasta cooking water, sprinkle with the Parmigiano, and stir very gently since the ravioli are delicate. Serve immediately.

Hey Everyone! Join the CSSA (Chinese Students and Scholars Association) MONDAY 12~2 in the ROSE/SCULPTURE GARDEN for som...
09/27/2015

Hey Everyone!
Join the CSSA (Chinese Students and Scholars Association) MONDAY 12~2 in the ROSE/SCULPTURE GARDEN for some FREE moon cake and icecream moon cakes. In celebration for the Chinese Mid-Autumn Festival!

We know what we're doing. Tune in! :)
09/23/2015

We know what we're doing. Tune in! :)

09/23/2015

Hear that rumbling in your stomach? Getting tired of all the same food everyday? Tune in tomorrow at 5 pm as Kind of a Big Dill returns to the air with all new suggestions of places to eat, as well as some rousing discussions that are sure to stir up some appetizing ideas!

Last show of the semester!
06/09/2015

Last show of the semester!

06/05/2015

It's not too late! Today is National Donut Day! Go get your free donuts from participating vendors such as Dunkin Donuts and Krispy Kreme!

Need a road map for your summer travels? This is a good start:http://www.theworlds50best.com/list/1-50-winners#t1-10
06/03/2015
No.1El Celler de Can RocaGirona, SpainCuriosity and creativity propel the Rocas back to the... - 1-5

Need a road map for your summer travels? This is a good start:

http://www.theworlds50best.com/list/1-50-winners#t1-10

The World's 50 Best Restaurants is produced by< http://en.wikipedia.org/wiki/Restaurant_(magazine) > Restaurant Magazine based on a poll of international < http://en.wikipedia.org/wiki/Chef >chefs, < http://en.wikipedia.org/wiki/Restaurateur >restaurateurs, < http://en.wikipedia.org/wiki/Gourman…

06/02/2015

For some reason one of our posts keeps reposting itself... I apologies if it keeps happening, trying to figure out the issue.

04/22/2015

IT'S A PARTY IN HERE. This is what you missed last week on our show! This week is even better!

04/22/2015

DON'T FORGET! The challenge this week was:

What is one food that you’ve always been afraid to try and why?

Let us know in the comments or tweet at us @prattbigdill

Literally the world's best snack. Try to only eat one, we dare you:http://www.thekitchn.com/how-to-make-po-de-queijo-bra...
04/22/2015
How To Make Pão de Queijo (Brazilian Cheese Bread) — Cooking Lessons from The Kitchn

Literally the world's best snack. Try to only eat one, we dare you:

http://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118#recipe

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now becau…

04/15/2015

Ciao belle! Hai fame? Non te preoccupato, il Big Dill ha il responso per tu!

La ricetta Panzarino del pollo cacciatore!

Sporty Spice's family recipe for Chicken Cacciatore:

1.5 lbs Mixed Chicken parts (Legs and Thighs) - on the bone, skinned
Olive Oil
4-5 cloves Garlic - diced
1 small Onion - diced
1 can of Diced Tomatoes (or fresh tomatoes with added water)
1 can Chicken broth

1 teaspoon each Parsley, Dried Basil, and Oregano (to taste)
Salt and Pepper to taste

1 box of pasta - preferably flat egg noodles to best absorb sauce

Heat a saucepan to medium-high heat. Cover bottom with olive oil. Add the garlic and onion and saute to light brown color. Arrange chicken pieces across the bottom of the pan in a single layer and heat until lightly browned then flip until all sides are browned. Add all remaining ingredients to the saucepan and bring the liquid to a simmer then cover. Let the liquid cook the chicken through, it should take approximately 15 minutes with the top on. Remove the top and let the sauce reduce until thick. Taste and season as necessary. Serve over pasta

Buon appetito!

THIS IS HOW BIG THE PIZZA IS!!!!!
04/08/2015

THIS IS HOW BIG THE PIZZA IS!!!!!

04/07/2015

This week's challenge question:
If cost was no object and you could eat at any restaurant which would you choose and what would you order?

04/07/2015

Homemade Teriyaki Salmon!

- GINGER
- GARLIC
- 2 tbsp White Wine Vinegar
- 1 tbsp Brown Sugar
- 1 tsp Toasted Sesame Oil
- 1tbsp Soy Sauce

Mix it all together and you know you get the best of both worlds.
Just Kidding... but you do get an amazing teriyaki sauce!!

Pour that all over a beautiful piece of salmon and bake for 25 mins at 350 deg F

Enjoy with veggies!

04/01/2015

Are you a hungry dino with nothing to eat? Snacks has you covered with this amazing Paleo recipe for Mini Meatloaves!

1 1/4 pounds ground beef (lean, grass fed preferred)
2 teaspoons prepared yellow mustard
1/2 cup ketchup (or tomato sauce)
1 teaspoon unrefined salt
2 tablespoons coconut flour
1/2 teaspoon each: dried thyme, oregano and basil
1 large clove garlic, peeled and finely minced

Preheat oven to 425 degrees F. Pour 1/4 cup of the ketchup along with all other ingredients into a medium bowl and mash together with your hands. Roll into balls (approximately 12) and press into a muffin tin. If the beef is very lean, oil the pan. Pour remaining ketchup over the tops of the meatballs. Bake in the oven for 20-25 minutes, or until no longer pink in the middle. Remove from pan and serve hot!

03/31/2015

Are you like Sporty Spice and have to be tricked into eating healthy? Or do you want to reward yourself for being healthy without a cheat day?

Healthy Fudge Bites - really

14 oz can black beans, rinsed and drained
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup dates, pitted
1/2 cup unsweetened applesauce
1/2 cup cocoa powder

Preheat oven to 350 degrees and line 8x8 pan with parchment paper. Combine all ingredients except chocolate chips in a food processor and blend well. Stir in chocolate chips, pour evenly into pan. Bake for 30 minutes, let cool and enjoy!

03/31/2015

Don't have the time to make a huge meal but want to eat healthy? Here is a great recipe brought to you by Jessie Sodetz: Purple Heaven Salad!

A head of red cabbage (chopped)
A head of green cabbage (chopped)
Raw Pumpkin Seeds (Non-roasted)
Raisins (Light or dark, to your own preference)
Equal Parts Maple Syrup, Olive Oil and Red Wine Vinegar (approximately 2 tablespoons)
Clove of Garlic (finely chopped)

Toss cabbage, seeds and raisins. Add garlic. Swirl in oil, vinegar and maple syrup and enjoy!

Quick, easy, delicious and definitely nutritious!

Winter is over so it is time to Spring into action and get healthy for beach season! Be sure to tune in tonight at 5pm a...
03/25/2015
Pratt Radio

Winter is over so it is time to Spring into action and get healthy for beach season! Be sure to tune in tonight at 5pm as Snacks and Sporty Spice make their glorious return to the radio waves!

http://tunein.com/radio/Pratt-Radio-s50434/

Listen to Alternate Histroy on Pratt Radio on TuneIn

03/18/2015

Just a reminder that there is no show this week as we are on a one week hiatus! Don't forget to send in your responses for the challenge of the week: what is the weirdest savory/sweet combination that you have ever eaten?

Feel free to contact us with an comments, questions or suggestions either on Facebook or Twitter (@prattbigdill)

Have a great week!

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