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August 2nd, 2009
04:57 PM ET

Michael Vick's new job

It's an unlikely partnership.

Convicted dog fighter Michael Vick is now lending his voice to the Humane Society and its campaign to stop dog fighting in this country.

CNN's Fredricka Whitfield spoke with Wayne Pacelle, President and CEO of the Humane Society of the Unite States, on why they brought Vick on board and what his new job will entail.


Filed under: Anchors • Fredricka Whitfield
August 2nd, 2009
03:47 PM ET

"Cash for Clunkers" discriminates?

That's what auto expert, Lauren Fix told CNN's Fredricka Whitfield.

"Cash for Clunkers" is a stimulus program that's worked far better than expected.

So many people have signed up that the one billion dollar budget is running dry. The House has voted to pump another two billion dollars into the program, but the Senate has yet to go along with the measure.

The White House says all weekend sales will be honored. Auto expert, Lauren Fix has problems with the program.


Filed under: Anchors • Fredricka Whitfield
August 2nd, 2009
02:43 PM ET

"Cash For Clunkers": Not for Everyone

Folks with an old "beater" in the driveway have been rushing to car dealers to unload them for up to $4,500 each - only to discover the aging cars don't qualify for the government's "Cash For Clunkers" program. Automotive expert Lauren Fix talks to CNN's Don Lemon about the program, and why a lot of people can't take advantage of it.


Filed under: Don Lemon
August 2nd, 2009
12:55 PM ET

Remains of Navy pilot found 18 years later

The remains of the first American lost in the Persian Gulf War 18 years ago have been found and positively identified. 

 

Military officials say they belong to Navy pilot Michael “Scott” Speicher.  Speicher’s jet was shot down on the first night of the 1991 war.

They say tips from Iraqi citizens helped them find Speicher’s remains last month, buried in the Iraqi desert.

Speicher crashed with the rank of Lt. Commander.  Until his remains were found, it was unknown whether he was killed in the crash, missing in action or taken prisoner.

If someone is listed as POW/MIA, they remain eligible to advance in rank as they normally would while serving.  During the last 18 years, Speicher's rank was advanced to Captain.

What are your thoughts about this discovery?

 
  
 

 

 


Filed under: Anchors • Fredricka Whitfield
August 2nd, 2009
08:57 AM ET

Remains of 1991 Gulf War Vet Identified

The U.S. military has announced the remains of Navy Captain Michael Speicher, the first American killed during the 1991 Persian Gulf War, have been identified. The breaking story from CNN Pentagon Correspondent Barbara Starr in the Newsroom.

Join TJ Holmes and Betty Nguyen weekend mornings in the CNN Newsroom, 6am ET/3am PT.

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Filed under: Clips from CNN Newsroom
August 2nd, 2009
04:19 AM ET

Coming up in the CNN Newsroom...

The U.S. State Department has asked Swiss diplomats to help get in touch with three Americans apparently in custody in Iran.

One person is dead, and at least 60 injured after a stage collapsed at an outdoor music festival in Alberta, Canada.

How did a man with a backpack cause such a stir at New York's LaGuardia airport Saturday? We'll have an update.

And actress Victoria Rowell and author Gil Robertson drop by the CNN Newsroom to talk about the new book "Family Affair: What it Means to be African American."

Join TJ Holmes and Reynolds Wolf this morning in the CNN Newsroom; Brooke Baldwin's in for Betty Nguyen, beginning 6am ET/3am PT.

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Filed under: In the Newsroom
August 2nd, 2009
03:34 AM ET

America I Am Pass It Down Recipe Contest

Breaking news bumped this segment yesterday, so we're reposting the recipe.

New York Times best-selling cookbook author Chef Jeff Henderson has been asked to edit a new book of cherished family recipes, produced in tandem with the "America I Am" exhibit of African American history.

This morning in the CNN Newsroom Jeff will talk about that, AND cook up one of his own family recipes - with a new twist.

Chef Jeff’s King Crab Gumbo
By Jeff Henderson
Serves 10 to 12

My granddaddy stockpiled the ingredients for this soup (a costly treat for our family) until he had enough shrimp, blue crab, andouille, and hot sausage to make this dish during the holidays. After the big dinner was over, Granddaddy would store the leftovers in mayo jars to serve to visiting relatives. I think he might actually have been proud of my version of King Crab Gumbo with chicken wings and no pork. But I'm sure that if he were still with us, his exact words would be, “Boy, you know you don't put no Alaskan crab and chicken in no gumbo. You been learning that fancy stuff on them jobs.” My granddaddy pulled no punches when it came to kitchen tradition.

INGREDIENTS:
Brown roux
1 cup (2 sticks) unsalted butter
1 cup all-purpose flour

Gumbo
2 tablespoons canola oil
1 1/2 ounces smoked beef sausages
1 pound beef hot links, sliced 1 inch thick
1 1/2 cups diced yellow onion
1 1/2 cups diced celery
1 cup diced green bell pepper
3 cloves garlic, peeled and finely minced
3 bay leaves
10 to 12 cups water
1 to 2 tablespoons filé powder
Kosher salt and freshly ground pepper to taste
1 pound chicken wings, washed and cut in half
1 pound fresh or frozen okra, washed and sliced
1 28-ounce can diced tomatoes, drained
1 pound medium shrimp, peeled, deveined, and washed
2 pounds frozen king crab legs, rinsed and cut into pieces
8 ounces cooked lump crabmeat

DIRECTIONS
Brown roux
Heat a cast-iron skillet over medium-high heat. Add the butter and melt it. Add the flour and cook, whisking constantly, until the roux is brown but not burnt, 15 to 20 minutes. This thickening agent should be added gradually until your soup reaches desired thickness. Start adding roux to the gumbo broth after the water has reached a medium simmer.

Gumbo
Heat the oil in a large pot over medium-high heat. Add the sausages and hot links and sauté for 6 to 8 minutes. Add the onion, celery, bell pepper, garlic, and bay leaves and cook until the vegetables are softened, 3 to 5 minutes.

Add the water to the pot and stir. Bring to a boil, then reduce the heat and simmer. Add half the roux and 1 tablespoon file powder. Simmer until the gumbo begins to thicken, 35 to 45 minutes.
Season the gumbo with salt and pepper to taste. Add the chicken, okra, and tomatoes and continue to simmer for 35 to 40 minutes. Adjust the thickness by adding more roux and filé. If the gumbo becomes too thick, add more water.

Add the shrimp and crab legs. Simmer until the shrimp become a little pink and tender, 12 to 15 minutes. Stir in the cooked crabmeat. Serve with steamed rice.

If you have a treasured recipe, and a family story that goes with it, e-mail it to America I Am Pass it Down.

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Filed under: In the Newsroom
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