SAN ANTONIO – David Elder shares his recipe for a steak dinner for two that you can make at home. Add ground black pepper and table salt to season the water. Liberally season every side of the two ribeye steaks with kosher salt and course black pepper. Add the broccolini and baby rainbow carrots to the skillet with the rendered steak fat and lower the cooking temp to medium-low heat. Add the veggies, potatoes and steaks to your nicest place setting and pour your preferred red wine.

SAN ANTONIO – Try this quick and tasty blackened red snapper fish taco recipe, crafted by David Elder of Elder Eats! In a bowl, mix the sriracha and ranch dressing until you reach your desired spice and flavor. Slice the red snapper filet into five smaller filets and place in a plastic freezer zipper bag. Assembly:Place the corn tortillas on a plate and spoon about a tablespoon of the sriracha ranch onto each one. Cover the fish in another spoonful of sriracha ranch and top with pico de gallo.

David Elder is the host of the San Antonio food show, Texas Eats. The social media segment, Elder Eats, dominated in Central and South Texas in 2017, 2018, and 2019, with more than 18 videos receiving more than 1 million views each! He is also an award-winning graphic designer and web designer working for top companies and nonprofits in Texas.

SAN ANTONIO – How do you up your grilled cheese game? Chef Benjie from Benjie's Munch Truck and Benjie's Munch Restaurant shows Mike and Fiona how to make this delicious summertime snack. Benjie's Munch also makes an effort to work with different dietary needs, such as keto, gluten-free, vegetarian and more. Benjie's Munch Restaurant is located at 1218 W. Bitters Rd., Suite 107, on San Antonio's North Side. (breakfast for dinner) grilled cheeseFollow Benjie's Munch on Facebook and Instagram, and be sure to check out the food truck and restaurant's website for more information.

But Tootie Pie Company has an easy recipe for all you meringue lovers out there! Baker's MeringueIngredients:• 4 egg whites• 1 cup granulated sugar• ¼ teaspoon cream of tartar• ½ teaspoon vanilla extractDirections:1. Keep whipping until stiff peak is reached. At stiff peak, add in vanilla. Variation:For meringue cookies, pipe or plop teaspoonfuls of meringue onto baking sheet lined with parchment.

SAN ANTONIO – Enjoy your Fourth of July with this festive and delicious margarita brought to you by La Margarita! Bomb Pop-a-Rita Recipe:Ingredients:1.25 ounces Tequila.50 ounces orange liquor.75 ounces lime juice8 ounces ice1 ounce frozen strawberries1 ounce frozen black berries1 red, white and blue popsicleDirections:Combine all ingredients together and blend until properly mixed. Pour into a large margarita glass. Top off with popsicle.

SAN ANTONIO – H-E-B Chef Scott Tompkins has a new take on the camping classic, s'mores! Check out the recipes for his grilled s'mores dip and burrata with stone fruit and strawberries. You can find more H-E-B recipes on their website. Once chocolate is smooth add marshmallows and stir in and allow to just get soft. Place fruit into two bowls evenly, lay burrata on top of fruit drizzle with more balsamic vinegar andseason to taste.

SAN ANTONIO – That's a spicy meatball! Jeff Foresman, executive chef at Zocca Cuisine d’Italia at the Westin, shares his jalapeno-filled meatball recipe with Mike and Jen. It's called "Zocca's famous meatball with a twist" and it contains roasted jalapeno and poblano peppers, house-dade jalapeno ricotta, pickled jalapeno-cheddar crostini and spicy marinara sauce. Chef Foresman also offered up a sweet corn cupcake stuffed with what he called "cowboy candy" (candied jalapenos and bacon), topped off with a savory chipotle buttercream frosting. The chef reveals a Fiesta medal at the end!