There’s another reality star who is giving back, but we don’t as often hear about him. That’s because it’s Jeff Probst, host of the Survivor series. Now that he’s an Emmy Award-winning star, he is finally being taken seriously, as he should have been all along. And he’s obviously feeling the need to give back after all of his success. He’s founded a charity for foster kids aging out of the system called The Serpentine Project. Here’s the official press description for you:

The Serpentine Project, founded by Jeff Probst, is a non-profit organization that empowers youth transitioning out of foster care by providing personalized mentorship, life skills training, job shadowing and financial support thereby opening the door to a world of possibilities and the means to reach for their dreams. Learn more about The Serpentine Project at theserpentineproject.org and keep on reading to get a little taste of what will be offered in the coming weeks.

And to get awareness out as well as to raise funds for the organization, he’s teaming up with CBS to hold an auction starting tomorrow. It’s just the first of what may be a series of auctions for the cause, but the first two packages are identical. They will each be auctioned off at eBay and here is what each prize package will contain:

• strong>Two tickets to the Survivor: Gabon live finale taking place at CBS Television City in Los Angeles on December 14, 2008
• A meet and greet session with Emmy Award-winning Survivor host, Jeff Probst
• Lunch with the Survivor contestants where you will have the opportunity to take pictures and get autographs from your favorite Castaways
• An opportunity to take an exclusive backstage tour

[Photo: ® CBS Broadcasting Inc.]

I’ve had the pleasure of meeting and getting to know a number of reality stars, and have even met four of the Gabon cast members. They are all very animated, outgoing and interesting people. You will have the time of your life at a lunch with them!

These auctions take place from November 20 – 30, 2008 at www.ebay.com/survivorgabon. Good luck with the auction!!!

[Jeff Probst Photo: ® CBS Broadcasting Inc.]

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Chef Gordon Ramsay turns up the heat in season 5 of HELL’S KITCHEN premiering Thursday, Jan. 29 (9:00-10:00 PM ET/PT) on FOX.
[Photo: ©2007 Fox Broadcasting Co. Cr: Patrick Ecclesine/FOX]

I wonder what Chef Ramsay has in store for the aspiring chefs this time. Last time he went undercover on the bus to see what they were like before they met him. It should be fun to see what he’s got up his chef jacket sleeve this time. I’ll keep you posted as cast members and other details are announced.

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Be sure to watch Top Chef on Bravo this Wednesday at 10/9c.

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All of these tasty-sounding recipes are after the jump:

• J. WILLY’S SWEET POTATO CASSEROLE
• GIUSEPPI’S EGGPLANT ROLLENTINI
• FINN MCCOOL’S ROASTED BUTTERNUT SQUASH BISQUE
• THE OLDE STONE MILL’S CHICKEN POT PIE
• HANNAH & MASON’S CHRIS’ BANGIN’ BUTTERNUT SQUASH SOUP
• HANDLEBAR’S CHERRY BREAD PUDDING
• CAMPANIA’S EGGPLANT CAPONATA

And be sure to tune in to two back-to-back episodes of Kitchen Nightmares on FOX, November 20 at 8:00 PM ET.

[Photo: © FOX Broadcasting Co.]

(Click on “Read More” for all the tasty recipes!)

J. WILLY’S SWEET POTATO CASSEROLE

Ingredients:
Potatoes:
9 cups Sweet Potatoes, Cooked and Mashed
3 cups Sugar
½ tbsp Salt
3 Eggs (beaten)
½ tbsp Vanilla Extract

Topping:
3 cups Brown Sugar (packed)
1 cup Flour
3 cups Chopped Walnuts
½ cup Butter (melted)

Directions:
In a large mixing bowl combine: sweet potatoes, sugar, salt, egg, milk and vanilla. Stir well and set aside.
Combine the brown sugar, flour, pecans and butter in a bowl and mix well.
Spread sweet potato mix into a greased baking dish. Sprinkle top with brown sugar mix. Cover and freeze.
When needed, remove pan from freezer
Bake uncovered at 350 degrees for 45 minutes.

GIUSEPPI’S EGGPLANT ROLLENTINI

Ingredients:
Eggplant:
1 large firm Eggplant (pealed & sliced)
1 cup Flour (to coat Eggplant)
9 Eggs
2 cups of Parmigiana Cheese
1 tbsp Granulated Garlic
¼ cup Fresh Parsley
Olive Oil

Cheese Mixture:
2 cups Ricotta Cheese
½ cup Romano Cheese
½ cup Fresh Diced Basil
2 tbsp Toasted Almond Slices

Topping:
½ cup Mozzarella Cheese
2 cups Marinara Sauce

Directions:
Peal and slice eggplant, the long ways (approx. 1/8 inch thick).
Press slices into plain all purpose flour and set aside.
Mix eggs, parmigiana cheese, garlic and fresh parsley together.
Dip eggplant into cheese egg batter slide against side on bowl to remove some of batter.
Add olive oil to heated skillet and fry eggplant 3 minutes on each side until golden. Drain on paper towel.
In a separate bowl mix ricotta and romano cheese. Add basil and toasted sliced almonds.
Drop 2 TBSP of cheese mixture at the end of a egg plant slice and roll up loosely.
Line up egg plant rolls in a baking dish and cover with marinara sauce and mozzarella cheese
Bake at 325 degrees for 20 minutes.

FINN MCCOOL’S ROASTED BUTTERNUT SQUASH BISQUE

Ingredients:
5 Large Butternut squash (peeled & seeded) diced
4 Large Carrots (peeled) diced
2 large Sweet Potatoes (peeled) diced
2 Spanish Onions (peeled) dice
3 Sage leaves (fresh)
5 Basil Leaves (fresh)
6 cups of vegetable stock
4 cups heavy cream
Salt and Ground Pepper to taste
Pinch of Cinnamon, Ground Ginger & Coriander.

Directions:
Roast all vegetables (squash, carrots, potatoes, onions and olives) until tender.
Season with sage, basil, salt & pepper.
Add vegetable stock, heavy cream, cinnamon, ground ginger and coriander.
Bring to a boil and simmer gently for 15-20 minutes.
Puree until your desired consistency.

*Optional: Top w/ dollop of cream and a fresh mint leaf.

THE OLDE STONE MILL’S CHICKEN POT PIE

Ingredients:
4 Skinless, Boneless Chicken Breast cubed
2 cups Heavy Cream
1 gallon Chicken Stock
2 medium Carrots diced
3 large Celery stalks diced
1 large Onion chopped
1 cup Frozen Peas
½ lb. of Butter
½ cup of Flour
2 large Potatoes cubed
½ bunch chopped Parsley
½ bunch chopped Thyme
Salt & Pepper to taste
Olive Oil
3 store-bought Pie Crusts

Directions:
Add olive oil to a hot saucepan, brown chicken.
Remove chicken and cook onions until soft and translucent. Add celery, potatoes and carrots, then cook until tender.
Add thyme and parsley and add in the browned chicken that has now been cubed. Stir in butter, flour, salt & pepper.
Slowly add chicken stock and heavy cream.
Simmer over medium-low heat until thick, cook for 1 hour, add frozen peas.
Ladle into 24 oz crock bowls.
Roll out pie crusts and cut out 6 crusts for each of your crock bowls and place over the bowls.
Place bowls on a foil lined baking sheet and bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

HANNAH & MASON’S CHRIS’ BANGIN’ BUTTERNUT SQUASH SOUP

Ingredients:
1 cup Onion, small dice
½ cup Celery, small dice
2 tbsp Whole butter
¼ cup Melted butter
2 tbsp Olive oil
3 ½ lbs. Butternut squash
3 tbsp Cinnamon, ground
½ cup Brown sugar
6 cups Chicken stock
Salt and pepper to taste
¼ cup Maple syrup

Directions:
Split and seed butternut squash. Place on sheet pan and brush with melted butter, sprinkle cinnamon, brown sugar and salt and pepper on top. Roast in 350 degree oven for 40 minutes, or until tender when pierced with fork.
While squash is roasting, sweat onions and celery in butter and olive oil for about 10 minutes over medium heat. Season with salt and pepper.

Add chicken stock and bring to a simmer.
When squash is roasted and cool enough to handle (can be done 1 day ahead) scoop out flesh and add to simmering soup.
Let soup cook for about 25 min. Puree with hand blender and strain soup. Adjust seasoning and add pure maple syrup.

HANDLEBAR’S CHERRY BREAD PUDDING

Ingredients:
3 loaves French bread cute into 1″ cubes
12 oz. white chocolate chips
12 large eggs
1-1/4 cups sugar
1tbs. vanilla extract
1 qt heavy cream
3 cups whole milk
2 jars cherry preserves

Instructions:
Preheat oven to 350.
In a large bowl combine eggs, sugar and vanilla. Whisk well then add heavy cream and milk.
In a separate bowl pour melted white chocolate chips over bread and mix. Allow to stand for 15 minutes.
Spray two half pans and evenly portion egg mixture and bread/chocolate chips in them.
Top each pan with one jar of cherry preserves.
Bake for 50-60 minutes. Allow to cool before slicing each pan into 8 portions.

CAMPANIA’S EGGPLANT CAPONATA

This is a great spread to dab on sandwiches, spoon it on to crusty bread with olive oil, or place it alongside just about anything you’re eating.

Ingredients:
Approx. ½ cup extra virgin olive oil
1 medium size eggplant, cut into ¼ inch dice, skin left on
1 medium size green zucchini, cut into ¼ inch dice
1 red pepper, cut into ¼ inch dice
½ Spanish onion, cut into ¼ inch dice
1 cup good olives, pitted and cut in half (kalamata, cerignola, calabrese, etc.)
1/3 cup capers (rinsed, preferably salt packed)
½ cup honey
1/3 cup red wine vinegar
1 ½ tsp cocoa powder
4-5 basil leaves cut into ribbons
Salt & pepper to taste

Directions:
Heat 2 tablespoons of olive oil in a large sauté pan over medium high heat until very hot.
Add eggplant and cook, stirring frequently, until edges just begin to turn brown around edges. Remove from heat and transfer to a baking sheet until cool.
Add another 2 tablespoons of oil to the pan and heat until very hot. Sauté the zucchini just until edges begin to turn brown around edges (don’t allow the zucchini to cook to the point in which it no longer holds its shape). Transfer to a baking sheet until cool.
Add another 2 tablespoons of oil to the pan and sauté the peppers and onions just until cooked throughout (do not brown). Transfer to the baking sheet until cool.
Wipe the sauté pan clean and add the vinegar and honey. Cook over high heat until reduced by 1/3 of its original volume. Remove from heat.
Combine the cooked vegetables in a bowl and add the olives, capers, honey-vinegar mixture, cocoa powder and basil. Season with salt and pepper to taste. The caponata should have a good balance of acidity and sweetness. Adjust with more honey or vinegar as needed.

*Optional – For a nice addition of texture and flavor, add a handful of toasted pine nuts to the caponata.

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David Olsen, winner Beauty & the Geek 4
[Photo: Reality Exploits - DO NOT repost without permission]

First of all, he says that being on the show did give him more confidence with women and that he has dated more since then. And I also asked him what he feels about the VH1 reality show The Pickup Artist. We both agreed that Mystery has a lot of good knowledge of body language and social skills, but David said that he doesn’t like the goal the guys have on that show (to get laid.) See, I told you he was a good guy!

And it occurred to me. I have another new mission. I would like to see if I can help David find a nice girl (or girls) to date. He’s not in my geographic area or age group, so I’m not a candidate, but I asked him what kinds of things would make a woman someone he’d like to date. He thinks that living in or near Boston is important since long-distance relationships seldom work out. And he likes a good sense of humor and intelligence. And being a good conversationalist is not bad either. Do you know that he didn’t even mention looks? I get the feeling that the more esoteric things about a person are more important to him.

Ok, single girls in Boston. He’s a nice guy, won some big bucks on a reality show, isn’t in a relationship and seems like an all-around good catch! So if you are interested in connecting with David, drop me an email and I’ll pass it along. :-)

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Mike Survivor Super-Fan
[Photo: Reality Exploits - DO NOT repost without permission]

But then I talked to him a bit about the one missing buff. It’s the one from season 1, from Richard Hatch’s tribe before the merge, and it’s never been for sale. (Except that he’s seen one on eBay once for $800!!! - Yikes!)

So I decided to take this on as one of my new missions. A super-fan like Mike deserves a complete set, don’t you think? So I’m making an appeal to anyone out there that may have one and would be willing to offer it to Mike to complete his set. You would be making a great guy truly happy. If you have a lead on where Mike can get one, just drop me an email and I’ll let him know. I want to see him with a complete set. It will make me feel good too. ;-)

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As people go, he’s one of the nice ones. After he and I chatted at the after party, I was ready to call it a night and Chad was a gentleman and walked me to the shuttle. He’s not only a role model, he’s a great person too. So anyone who is in need of information for amputees, be sure to visit Chad’s web site, and feel free to tell him I sent you.

Chad (Vanuatu)
[Photo: Reality Exploits - DO NOT repost without permission]

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And her fellow Palau tribemate, Katie Gallagher is also very sick at the moment. She has congestive heart failure. She too has a positive attitude and a strong outlook. My thoughts are with her too.

The two were there for moral support last weekend, but neither was able to compete. Not a problem, though. They both brought their warmth and their great personalities and the weekend was so much better for having them there. I truly like them both very much and look forward to seeing them both at many future events.

Jen Lyon (Palau, L) & Katie Gallagher (Palau, R)
[Photo: Reality Exploits - DO NOT repost without permission]

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