About Steve
I have been the host of the Indiana 105 Dawn Patrol for the Last 15 years. I originally hail from Louisiana, but have lived in Indiana since 1983. So at this point I think it is safe to say I'm a Hoosier. However I will always be a New Orleans Saints Fan, no matter what kind of trouble they may get into. My man cave is called the Voodoo Lounge Deux. The Original Voodoo Lounge was taken out by what was left of Hurricane Ike a few years back. The center piece of the Voodoo Lounge Deux is my hot sauce collection. Some people collect coffee mugs on vacation, I collect Hot Sauce. The Sauce of choice right now is brewed in Northwest Indiana by the Scoffeld Brothers. Be very careful with the Heavy Metal Sauce. However my favorite is a sauce from Barbados called Delish Bajan Sauce. Very hard to find. If you are going to Barbados and can hook a brother up......

My wife Colleen and I were married in 2000. Her grandmother used to own Ma Cole's dinner for all you old timers. And yes we met on the the radio. She was my first winner with Movie trivia 15 years ago. We have helped to for a new Theatre Company that raises money for charity. The Valparaiso Theatrical Company give 60% of every ticket sold back to a 501C3 charity. We have two sons and 4 grand children.


Steve's Posts

Voodoo Lounge Hot Sause of the Week!!!

Steve's Blog

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What can I say?  This is the Pride of my collection.  It has my facae on it.  I got it made one Fourth of July on the Boardwalk in Wildwood New Jersey.  The Boardwalk and the Shop were taken out buy Super Storm Sandy and I lost the Floppy Disk with the copy of it long ago.  So it is truly a one of a kind bottle.

 

#1 Song For September 25th

Country Music History

1999 "Something Like That" takes Tim McGraw to #1 in Billboard for the first of five weeks

 

Today In Country Music History September 25th

Country Music History

2005 Jake Owen signs with RCA Records

2004 Drummer Keech Rainwater, of Lonestar, marries CMT Canada employee Elissa Lansdell in Toronto. The ceremony includes a taped performance by the band of "Amazed"

1993 Sara Evans marries Craig Schelske in Boonesboro, Missouri

1993 The Postal Service issues a series of stamps honoring four important country music acts: Hank Williams, The Carter Family, Patsy Cline and Bob Wills

1971 West Plains, Missouri, celebrates Porter Wagoner Day by renaming a city street Porter Wagoner Boulevard

1962 Loretta Lynn joins the Grand Ole Opry

2001 Alan Jackson records "Drive (For Daddy Gene)" and "That'd Be Alright"

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Voodoo Lounge Recipe of the Week

Impossible Question

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Stuffed pepper soup
Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using). 

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

 

Voodoo Lounge Recipe of the Week

Impossible Question

alt

Stuffed pepper soup
Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using). 

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

 

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steve-zana
Contact Steve

On-Air:
Weekdays 5-10AM
Saturdays 6-10AM

E-mail: zana@indiana105.com
Studio Phone: 1-219-531-0105
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