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		BROADCAST TRANSCRIPT Date: 8/30/2008 Time: 7:00 AM - 8:00 AM Station: WABC-TV (ABC) Channel 7 Location: New York City Program: Eyewitness News This Morning PHIL LIPOF, co-anchor: Welcome back, everyone. Just in time for the Labor Day barbecue this weekend-having a little bit of rain, but don’t worry, Jeff says that’s going to go away-Joe Iavarone joins us now from Iavarone Brothers. Mr. JOE IAVARONE (President, Iavarone Brothers Foods): Hi, how are you? LIPOF: Hey, how are you? Mr. IAVARONE: Pleasure. Good morning. LIPOF: Fourth generation. Tell me about the company. Mr. IAVARONE: That’s correct. My-my family’s been manufacturing sausage in the New York metropolitan area for four generations now. We started off in 1927. We’re very proud of that. We have nieces, nephews, brothers, sisters, the whole family. LIPOF: Family business. Mr. IAVARONE: Absolutely. We started off manufacturing sausage, as you can see here. That was our mainstay. (Visual of several types of sausages on grill, produced by Iavarone Brothers Foods) And then, over the years, we’ve branched off into different items. We’re now really a specialty food chain. LIPOF: Good. So let’s see what we’re making today. This is great. You know, I love sausage. I love all kinds of meat on the grill. But I mostly love chicken. So this is fantastic for me. Mr. IAVARONE: Perfect. LIPOF: You-you-tell me about the chicken you’re making this morning. Mr. IAVARONE: This-this is a mango citrus chicken kabob. (Visual of mango citrus chicken kabobs produced by Iavarone Brothers Foods) LIPOF: Beautiful! How do we make it? Mr. IAVARONE: It’s a very, very simple recipe. Does have quite a few ingredients, but anybody could do it as far as skill level. We just drop the following ingredients into a cuisinart and blend at high for five seconds. Marinade for approximately a half hour to 45 minutes, and grill for 10 to 15 minutes on each side. (Graphic on screen) 1/2 lb. Fresh, Ripe, Peeled, Pitted and Diced Mangoes 1/2 lb. Major Grey’s Mango Chutney 1/2 lb. Major Grey’s Spicy Mango Chutney LIPOF: So let’s make the mix. Mr. IAVARONE: OK. So we start with a half a pound of fresh mango. LIPOF: You want it all in there? Mr. IAVARONE: Just a half a pound, so about half of that container. LIPOF: About half of it? Mr. IAVARONE: That would be great. LIPOF: All right. Mr. IAVARONE: All right. LIPOF: There you go. Mr. IAVARONE: All right. Next, we’re starting off here with-we have two types of mango chutney, a spicy and a regular mango chutney. LIPOF: You put a little bit of both of them in there? Mr. IAVARONE: Correct, a little bit of both, a half a pound of each approximately. LIPOF: About a half of each cup. Mr. IAVARONE: That’s fine, that’s fine. Beautiful, beautiful. LIPOF: All right. Mr. IAVARONE: OK. Next, we have one fresh green pepper, which is going to be about a third of that. LIPOF: Third of it? Mr. IAVARONE: Yeah. (Graphic on screen) 1 Fresh Green Pepper, Cleaned and Diced 1 tsp Fresh Cilantro 1 tsp Fresh Lime Juice Mr. IAVARONE: Perfect. LIPOF: Oh, I did two-thirds. Sorry! Mr. IAVARONE: Yeah, I know. We’re not going to have any room in the cuisinart now. Just one teaspoon, a pinch... LIPOF: OK, you do the pinch. Mr. IAVARONE: ...of cilantro, OK. Then we have one teaspoon of lime juice, approximately. Very easy. One teaspoon--I’ll do the dirty stuff for you... LIPOF: OK. Mr. IAVARONE: ...of fresh chopped jalapeno peppers,... LIPOF: Ooh! Mr. IAVARONE: ...OK, just to give it a little more kick. LIPOF: To give it a little more kick today? Mr. IAVARONE: Yeah, we like to knock it up a notch, you know... LIPOF: All right. Mr. IAVARONE: ...as Emeril would say. Four teaspoons of teriyaki glaze. LIPOF: Wow! This is so up my alley. Mr. IAVARONE: And then some hot Thai chili sauce. (Graphic on screen) 1 tsp Fresh Chopped Jalapeno Pepper 4 tsp Teriyaki Glaze 1 tsp Thai Chili Sauce LIPOF: All right, and then we blend this up? Mr. IAVARONE: And we just blend it, again, just for a second. It doesn’t take long at all. LIPOF: You do it on high, or-- Mr. IAVARONE: On pulse just for about 10 seconds to 15 seconds. (Clip showing Mr. Iavarone blending up ingredients for mango citrus chicken kabob dish) You really have to look at the consistency you want. You want it a little chunky. LIPOF: You want all (inaudible-low speaking volume) fruit. Mr. IAVARONE: There we go. We have the beautiful fruit mixture. Again, we’re going to marinate this for at least a half hour to 45 minutes in the refrigerator. And we’re going to grill it for-- LIPOF: In this situation, you wouldn’t want this to go overnight. Could it go overnight? Mr. IAVARONE: It--it could. It does get-- LIPOF: It could marinate overnight? Mr. IAVARONE: Absolutely, it could. It does tend to get a little over marinated if you leave it too long. But a minimum of an hour. Overnight is fine. LIPOF: OK. Mr. IAVARONE: Overnight is fine, absolutely. LIPOF: And then we get to the grill. And how are we going to grill this up? Mr. IAVARONE: We’re going to grill this approximately 10 to 15 minutes, closer to 10, on each side, at a medium flame. And it’s a great item. It has a nice little fruity tang to it with a nice hot kick. Complemented with some beautiful Iavarone sausage which can be purchased any place in Long Island, including our new store in Woodbury opening up this spring. LIPOF: Speaking of the Iavarone sausage, which one of these has the cheese in it? Mr. IAVARONE: The chipolata, which is a traditional sausage, originally was made with lamb. And then through the years, it switched over to pork, chicken-- LIPOF: And you guys put what, Romano? Mr. IAVARONE: We put a blend of Romano and parmesan in there--it’s our own secret blend--along with parsley, salt, pepper. LIPOF: How do you make sausage better? You add cheese to it. Mr. IAVARONE: Absolutely. LIPOF: Joe, thank you so much. Mr. IAVARONE: Thank you. LIPOF: Wonderful recipe. Sorry about the rain. We can’t control that. Mr. IAVARONE: Quite all right, quite all right. LIPOF: (Inaudible-crosstalk) Mr. IAVARONE: It’s going to be beautiful this weekend. That’s what counts. LIPOF: That is what counts. All right, we’ll be right back after this little look at today’s top stories. Stay with us. Mr. IAVARONE: Great! # # #