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FORT MYERS, Fla. (WINK) – The WINK News kitchen is firing up Friday morning. Ashley Hughes from the Florida Beef Council stopped by to show us how to pick the right cut of meat and cook up a delicious dish. Hughes prepared Grilled Porterhouse Steak with Garlic Herb Peppercorn Crust. Ingredients: 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each) 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) Salt Seasoning: 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 5 cloves garlic, minced 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink) For more information about the Florida Beef Council, click the link.