1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry cooking: August 4th, 10:45am

Episode Date: August 4, 2022

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You're listening to One-on-One with DP, sponsored by Mary Ellen's Food for the Soul, on 93-7 The Ticket and The Ticket FM.com. Final segment of one-on-one on a Thursday. It's football season. The NFL kicks off tonight with its Hall of Fame game between Jacksonville and the Las Vegas Raiders. Yes, sir. The Raiders. So Barry Thompson, who adores and loves the Raiders, just took us to the.

history of Oakland Raiders and all the things that will happen that we can focus on, things that we can focus on. And I asked Barry the five faces of quarterbacks who were going to tell the story of the NFL kind of in advance. And then coaches who will have impact, same story in place. I want to do a thing, though, Barry, that is long overdue. You are exceptional at sharing yourself. I know what you do in the community that you're in

and I know how far reaching your work with student athletes go. You have made spaces better that you're never going to be yet. You've sent young people out into this space and allowed them to better those communities by the love that you put on them. By definition, you and I use the phrase love prints and we understand the theory and theme that it's our job. to cover the people that we encounter and engage more in love than we found them.

And then we send that love out into space. And you do that with young men, young women, other coaches, other administrators, et cetera. So what we want to do, and the folks from Beatrice Baker allow us to do this, we talk about what you eat and we talk about what you cook. But what we want to do is just to put some sweetness in your life. Mark is packaging up a care package from Beatrice's Bakery right now to actually send to you and Cindy and Miles and Lee so that you guys know that we appreciate what you've added to this community, the information that you've added, the energy that you've added,

the care that you've added. Beatrice's Bakery will allow us to put together a care package for you just so that we can say thank you to you for what you do, what you've done, and who you are. Oh, man. Okay, I know I'm not supposed to have dead air, but I thank you. That's just the best thing I can say thank you.

And I'm glad. I'm glad that it's being received. It is. It matters. It matters. Scott, on the text, I know he did not forget Laot O'Sada. He mentioned, he definitely mentioned a lot of Al Zeta. Before we close out and we let you go,

we'll hand this over to the captain's show with for Sean Jackson. Barry Thompson, what are we eating? What are we cooking? We're going to get a grilled cheese on steroids. Let's not start with ordinary little loaf. Okay. Bakery.

Okay. Yeah, we want to go to the bakery. We want to get those bigger slices of bread. I'll post a picture of this later on. Okay. But we're going to put those down, and then we're going to get some cheese. And let's, for this dish, let's stay away from the American cheese. wrong with it. Let's, if we want to step it up a little bit, let's stretch. There's a cheese out

there called Fontanella. It's not an Italian cheese. It's a sound Italian, but fontanella. But you can use any other melty cheese that you want. We're going to shave that and spread that out equally, you know, on each of those sides of the bread. Then we're going to take thick-cut bacon, and we're going to put that on, make sure we get a little bit of bacon in every bite on one side. We're going to take a thinly slice some avocado and make sure it covers the bread. Now, it would be pretty good, and you can leave it like that, but we've got to step it up. Step it up. So we'll make a green sauce ahead of time, and the green sauce is going to be onions, spring onions, like, you know, let's go three bunches of cilantro.

We'll clean it, two bunches of spring onions, a bunch of chives. We're going to even have half an avocado in there, some avocado oil, olive oil, some salt, some lines. juice and we're going to even get two jalapenos in this. We're going to put all that in a blender. We're going to blend it up. And then we're going to be careful with the lime juice because if you put too much in, it's kind of tough to get the acidity out. So, you know, whatever you want to taste.

And then the agave, right, sweetener to get it to where you want it, taste it, get it right. And then we're going to put two jalapenas in there. If you want hot, chop it up, put everything in. If you want mild, just, you know, maybe go with one jalapeno or. get the ribs and the seeds out, put that in there. We let that set for a while. We got our thing. So now we're going to take that green sauce that we made ahead of time,

and we're going to just put that on there a nice, healthy amount. On the one side, we'll put the two things together. In the skillet, a lot of people like to put butter on it first, dry toasted first. Okay. On one side. Okay. When it starts to toast a little bit, flip it over. Now, here's something a little different.

When you've got that toasted side up, get the mayonnaise. It sounds funny, but just spread it across the toasted side and just make sure it's the thinnest thing. Scrape it off. You don't want any extra. And the reason for that, it'll give you that kind of color and texture, but it has a higher smoke point. So it won't burn that side of the bread when you go back to flip it over again.

Okay. When the other side does flip it, give it the same mayonnaise treatment. After that's done, all your, doing is about every 30 seconds and so just flipping it, making sure until that cheese fully melt, slice that bad boy in half, got a beautiful looking toasted cheese with bacon, avocado, and green sauce. And you can thank me later. You will share a picture of that on social media, Facebook, and Twitter today. If I can go in an ad Instagram to that as well.

So Barry Thompson, listen, man, thank you for setting the table for us. Thank you for who you are. And then thank you for the food idea because I got a feeling. Nobody's from grill cheese being made here locally. Hey, man, enjoy tonight. Enjoy. I know you're at camp for your high school team. Good luck with it, not that you need it.

I know you're putting in the work and you've got talent. But we'll do that. Kind, sir. Enjoy what you do because we enjoy you. Thank you, my friend. All right. Thank you so much, everybody. Bye-bye.

That is Barry Thompson from the Fairfax Football Academy. If you're not following him on social media, you probably should. VAQB-8 on Twitter, but you can find the Fairfax Football Academy. You can find Barry Thompson as well, a quarterback coach. He knows this stuff, and he's great with people because he's a great person. I'll share this with you. It's a thing that we say all the time. A community, a great community makes great people.

people. Great people make a great community. Great coaches make great players and great players make great coaches. Great families make great people. Great people make great families. There's simplicity in what we do as long as we stay connected to the good and all of us. Y'all have a fantastic day. Vershawn Jackson is up next here on 93-7. The Ticket, The Captain Show. Coming up on the ticketfm.com.