Season 3 Recipes


Episode 1 – David Santiago – Indian Chicken

Chicken

1 ½ TBLS of smoked paprika
2 tsp. cumin
½ tsp. cinnamon
½ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. turmeric

Add spices too small skillet and toast for 1 to 2 minutes until fragrant.

1-cup plain yogurt
Juice and zest of 1 lemon
1 TBLS fresh grated ginger
1 tsp. salt
½ tsp. pepper

Mix in bowl with the above spices. Place chicken in a large oven safe can and pour mixture over chicken. Cover and refrigerate six hours or overnight. When ready to cook chicken preheat oven to 375 and bake 50 minutes to an hour.

Yogurt sauce

1-cup plain yogurt
1 cup diced cucumber peeled
2 cloves garlic
1 tsp. Cumin
3 tsp. fresh chopped mint

Heavily salt cucumber and place on paper towel to drain. Mix all ingredients together in small bowl and refrigerate until ready to use.

Squash

3 zucchini into half inch pieces
3 yellow squash into half inch pieces
1 tsp. black pepper
2 TBLS olive oil
1 tsp. coriander
1 ½ tsp. paprika

Heat oil in skillet over medium-high heat. Add zucchini and spices and cook until crisp tender.

Serve all on top of white rice.


Episode 2 – Joe Saunders – Braised Grouper w/ Greek Stew and Feta Orzo

Greek stew

¾ cup extra virgin olive oil
1 onion
5 cloves of garlic
Pinch of red chili flakes
3 cups ½ inch dice zucchini
3 cups ½ inch dice yellow squash
2 carrots diced quarter inch
3 tomatoes seeded and diced 1/2 inch
Coarse salt to taste
1 28 ounce can crushed tomatoes
Zest and juice of 3 lemons

Feta mousse

1 cup marinated feta
2 tablespoons heavy cream

Toasted orzo

¼ cup extra virgin olive oil
2 cups orzo
2 tablespoons coarse salt
Chicken stock

Braised grouper

6 6 ounce grouper fillets
Coarse salt
3 tablespoons extra virgin olive oil
5 cups chicken stock

Make Greek stew

Heat oil in large stockpot over medium heat. Add onion garlic and red chili flakes, Cook until onion is soft but not browned, about two minutes.

Stir in zucchini, squash, carrots, fresh tomatoes and a pinch of salt, and cook two minutes. Add crushed tomatoes stir well to combine. Bring to boiling reduce to simmer cook uncovered until liquid is reduced and vegetables are fork tender about 25 to 35 minutes.

Make feta mousse

Combine feta and cream in the bowl of a food processor. Pulse until smooth, add cream as needed. Set-aside

Make toasted orzo

Heat oil in medium saucepan over medium high heat until shimmering. Stir in orzo. Cook stirring frequently until slightly toasted.

Add about 4 ½ half cups of water and 2 tablespoons of salt. Bring to boil. Reduce to simmer. Cook orzo until al dente 6-8 minutes, drain and transfer to a large bowl. Stir in feta mousse. Add chicken stock as needed for desired consistency. Set-aside and keep warm

Make braised grouper

Pat grouper dry. Season with salt. Heat oil in large sauté pan over medium heat until shimmering. Place fillets in pan. Cook until seared on one side and fillets easily release in the pan, about two minutes

Turn fillets to cook second side. Add Greek stew and enough chicken stock to give stew a brothy consistency

Cook 6 to 8 minutes or until grouper is cooked through and stew has slightly reduced.

Assemble

Spread about half a cup of orzo on the bottom of each serving bowl. Place grouper fillet on top of orzo spoon stew over grouper.


Episode 3 – Joseph Abruzzo – Margarita Chicken with Roasted Corn Salsa

Chicken

1 ½ – 2 lbs. Chicken fillets (thin)
3 TBLS olive oil
3 TBLS tequila
Zest of one lime
Juice of ½ lime
3 clove garlic, minced
½ tsp. coriander
½ tsp. oregano
1 tsp. annatto
1 tsp. salt
½ tsp. pepper

Place chicken in a zip top plastic bag. Mix all ingredients together and pour in bag with chicken. Marinate 30 min to 1 hour. Heat large skillet with 1-2 TBLS of oil on medium high heat. When pan is hot, pan fry chicken, about 3-½ min per side.

Corn Salsa

5-6 ears fresh corn, removed from cob
½ onion minced
2 TBLS oil

Mix in bowl, then place in one layer on large baking sheet at 350* for 30-40 min, stirring every 10 min. Remove from oven when corn is lightly browned. Place in bowl and continue recipe.

1-2 TBLS white balsamic vinegar
2 TBLS olive oil
1 lime zest and juice
Pinch sugar
12-15 cherry tomatoes, quartered
1 green bell pepper, diced
Salt and pepper to taste

Mix all with roasted corn. May be chilled or served room temp.

Dressing

Juice of ½ lime
1-2 TBLS olive oil
1 TBLS white balsamic vinegar
salt

Whisk and serve with avocado and sliced tomatoes over chicken.


Episode 4 – Vern Buchanan – Spicy Shrimp with Melon Feta Salad with Lemon Crema

Melon Salad

2 c melon, cut into ¼ inch cube mix of cantaloupe, honeydew, and watermelon
Scant ½ c very thinly sliced, diced onion
½- ¾ c crumbled feta cheese
2 c quinoa cooked
2 TBLS white wine balsamic vinegar
3 TBLS olive oil
Juice of ½ lemon

Mix the oil, juice and vinegar. Mix all other ingredients together and pour dressing over. Mix and set aside.

Lemon Crema

¾ c whipping cream
Zest of 1 lemon
Salt
10-12 mint leaves
Juice of ½ lemon

In small saucepan, over low heat; stir until reduced by half and thick. Strain and serve over shrimp.

Shrimp

1 lb. Shrimp peeled and deveined
½ tsp. flaked red pepper
Salt and pepper
½ tsp. cumin
½ tsp. paprika
1-2 TBLS olive oil

In large skillet heat oil over heat high heat. Add pepper flakes, cumin, paprika and salt and pepper. Add shrimp and cook, stirring until cooked though about 3-4 min.

Place shrimp on top of salad, and drizzle crema over. Serve immediately.


Episode 5 – Bill Galvano – Pork Chops with Mustard Cornichon Sauce

Chops

6 7-8 oz. bone-in pork tenderloin chops
4 TBLS butter
4 TBLS stone ground mustard
1 c half n half
½ c white wine
2 tsp. tarragon, dried
¼ c chopped cornichon
1 tsp. salt

Heat butter in large oven safe skillet. Add chops and brown. Remove and set aside. Add all other ingredients, stirring. Cook until sauce comes together. Place chops back in pan and cover. Put in oven at 350* for 15 min or until just cooked though. Remove from oven, and take chops from pan. Set aside. Place pan back on stove and reduce by half. Serve over egg noodles with sauce.

Asparagus

1 lb. Asparagus, rinsed and trimmed
1 lemon
2 TBLS butter

Blanch and serve with butter and lemon zest. Salt and pepper.


Episode 6 – Doug Holder – Pistachio Crusted Snapper with Rum Raisin Sauce

6 6oz fillets of snapper
¾ c pistachio, ground coarsely
½ c crushed crackers
1 TBLS butter
2 TBLS olive oil
¼ c mayo

In large skillet heat oil and butter. Meanwhile, mix nuts and crackers, and a little salt and pepper. Smear mayo on one side of fish, and then place mayo side down in nut mixture. When skillet is hot, place nut side down, and brown. Set in baking dish and finish cooking in oven, at 350* about 15 depending on thickness of fish until done.

Sauce

1 c raisins
1 c water
1 TBLS cornstarch
3 TBLS rum
3 TBLS honey
2 TBLS butter, melted, and cooled
2 TBLS fresh thyme

In small saucepan, boil water and add raisins and thyme. Cook 5 min. Mix cornstarch, rum, honey, and melted butter. Add to raisins. Cook, stirring continuously, until sauce turns clear.

Serve fish over jasmine rice topped by sauce. Serve with frenched green beans.


Episode 7 – Nancy Detert – Michaels Bow Tie Chicken Pasta

Ingredients

½ oz Blended Oil
¼ tbsp Chopped Garlic
¾ oz Rendered Pancetta
1 oz Shiitake Mushrooms
4 oz Diced Marinated Roasted Chicken (recipe follows)
¾ oz Sundried Tomatoes
1 oz White Wine
6 oz Heavy Cream
8 oz Bow Tie Pasta
1½ oz Grated Parmesan Cheese for Dish, 1/2 oz for Garnish
½ oz Julienne Snow Peas
Salt and Pepper to Taste

1. Cook pasta until al dente, reserve
2. Heat blended oil in sauté pan over medium heat. Add pancetta, then garlic and sauté until garlic is golden brown.
3. Add mushrooms, chicken and sundried tomatoes. Cook for 30 seconds then deglaze with white wine.
4. Add cream, then cheese and cook until thickened. As sauce thickens, immerse pasta in boiling water for 15 seconds to heat, strain, then add to sauté pan. Add Parmesan cheese and sauté until all ingredients are thoroughly combined.
5. Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with julienne snow peas and a sprinkle of Parmesan cheese.

Chicken Marinade

¼ tsp powdered ginger
1 cup teriyaki sauce
½ tbsp sesame oil
¾ tbsp dark mushroom soy
½ tbsp chopped garlic
1 tbsp brown sugar

1. Marinate 8 oz chicken breast in chicken marinade for 30 minutes. Season with salt and pepper.
2. Mark on grill, roast in 350 degree oven until moist and tender, about ten minutes.
3. Cut chicken into medium diced sections for pasta.


Episode 8 – Greg Steube – BBQ Pork

BBQ Pork

3-4 lb. pork shoulder
12 oz. of cola
12 oz. bottle of BBQ sauce

Mix cola and sauce together in crockpot. Place in pork. Cook in crockpot on high for 6-8 hours, or until meat is tender. Remove meat, and cut off fat. Shred amount of meat to use for sliders, and place shredded meat back in sauce in crockpot, and then place on buns.

Coleslaw

1 package of pre-shredded coleslaw mix
¾ c mayo
4 TBLS sour cream
1 TBLS heavy cream
1 ½ tsp. dry mustard
¾ tsp. celery salt
3 tsp. sugar
2 TBLS white vinegar

Mix all ingredients together. Serve with pork sandwiches.

Pulled pork Nachos

White Tortilla Chips
1 pear, peeled and sliced thin
Shredded BBQ pork
4 oz. Sharp cheddar cheese, shredded
4 oz. Jalapeno cheese, shredded

On large baking sheet, place chips, and then layer pork, pears, and cheese over. Place in oven at 500* and then remove when cheese is melted. Serve with the usual sides, salsa, sour cream, and guacamole.

Korean Noodle Bowl

1 c BBQ, in chunks
2 tsp. soy sauce
2 clove garlic. Minced
1 tsp. saracha
1-2 TBLS fresh ginger, grated
½ lb. of noodles (spaghetti) cooked
4 c vegetable broth

Garnish

Matchstick carrots
Shredded cabbage
Thinly sliced mushrooms
Thinly sliced red pepper
Sliced green onion

Heat broth. Mix spices and then mix with meat. Set aside. Place cooked noodles in bowl, place meat on top, and then veggies. Top with VERY hot broth. Broth should be hot enough to gently blanch veggies. Serve.


Episode 9 – Andy Gardiner – Tuscan Steak with Potatoes and Roasted Veggies

Steak

2 2- 3 lbs. Porterhouse or cowboy cut steak
1 handful Italian parsley
1-2 sprigs of rosemary
1-2 sprigs oregano
2-3 TBLS olive oil
1 TBLS salt
1 tsp. black pepper
2 clove garlic

Place parsley though garlic in food processor and process until herbs are finely chopped and paste like. Spread on both sides of steak and place in refrigerator in an airtight container for at least 30 min. And up to 3 hours.

Potatoes

3-4 potatoes cut into ¼ in cubes
4 TBLS butter
Salt and pepper

Tear 4 sheets of foil and place equal portions of potatoes on each piece. Place 1 TBSL of butter on each and salt and pepper. Fold into packets.

Vegetables

3 Zucchini cut in ½ inch cubes
3 yellow squash cut in ½ cubes
1 onion cut in 8 pieces
2 TBLS olive oil

Mix all together and set aside.

Light grill and heat until searing hot. Place steaks on direct heat, and potato packets on indirect heat. Close lid, cooking meat for 3-5 min. Flip steaks and move packets around. Close lid. When steak is desired temp, remove from heat, and place vegetables in a wired basket on direct heat to cook while steak is resting. Cook veggies to tender crisp. Remove all from grill and serve.


Episode 10 – Dan Webster – Stuffed Chicken Breasts in Cream Sauce

For chicken and stuffing

4 TBLS butter
2 leaks, cleaned and chopped
½ lb. Assorted mushrooms, cleaned and chopped
6-8 chicken cutlets, flattened to ½- ¼ “
½ c cognac
1 tsp. thyme
½ tsp. Rubbed sage
4 slices bread, rendered to crumbs
1 egg, beaten

Cream sauce

1 ½ c half n half
¼ tsp. Nutmeg
1 tsp. salt
1 tsp. Pepper

Preheat oven to 350. Melt 2 TBLS butter in large oven proof pan. Add shallots and cook until lightly browned. Empty into bowl. Add 2 TBLS butter to pan, and cook mushrooms until browned. Add cognac and cook until liquid is mostly gone. Add to bowl with shallots. Add breadcrumbs, sage, thyme and eggs. Mix until well incorporated. Lay chicken flat and place 1-2 TBLS of stuffing on chicken. Roll and tie with string. Brown on one side on chicken. Place all chicken in pan, and pour cream mixed with nutmeg, salt and pepper over. Place in oven and bake until chicken it just cooked though, about 30-35 min. turning halfway though cooking time.

While chicken is in the oven, cook pasta. Drain and have ready. Remove chicken form oven, and take chicken from pot. Set aside and keep warm. Place pot on medium heat, and cook down about 5 min. Add pasta, and cook about 3-5 min longer.

Plate pasta, with chicken on top.


Episode 11 – Alan Grayson – Banana Bacon Snapper aka, Elvis Snapper

Snapper

6, 6 oz. fillets of snapper
Pretzels run though the food processor until crumbs
2 egg yolks, beaten
3-4 TBLS olive oil

Sauce

4 slices bacon, chopped
1 onion, minced
3 bananas, just barely ripe
¾ c chicken stock
1 c white wine
3 TBLS pure cane syrup
Splash of rum

Preheat oven to 350*. In large skillet, render bacon. Remove bacon bits, and begin to caramelize onion. Meanwhile, brush fillets with beaten egg yolk, and dredge on one side in pretzel crumb. Heat 1-2 TBLS olive oil, and sear fish on pretzel-coated side. Place in oven safe dish put in preheated oven for 15-20 min until just cooked though. To the caramelized onions, add bacon back to pan, along with chicken stock, wine and syrup. Cook down by half, adding bananas halfway through. Add rum. Continue cooking just until alcohol cooks off. Serve fish on rice with sauce ladled over.


Episode 12 – Kathleen Peters – Beef Coconut Curry with Spiced Sweet Potatoes

Curry Beef

3 ½ to 4 lbs rump roast, cubed into 1 ½ to 2 inch cubes
1 onion, minced
3 clove garlic, minced
1 TBLS fresh ginger, grated
2 TBLS olive oil
2 tsp cumin
1 TBLS coriander
2 tsp turmeric
½ tsp smoked paprika
1 ½ tsp. Chili powder
1 TBLS brown sugar
1 can coconut milk
1 TBLS Salt
2 tsp pepper

Preheat oven to 275*. Add oil to oven safe skillet and brown onion until just before carmelized. Remove from pan. Turn heat to medium high. Add meat, in batches and just sear. When all meat is browned, add all back to pan. Add milk and all spices. Heat to simmer. Cover and place in oven for 2 ½ to 3 hours.

Sweet Potatoes

6-7 sweet potatoes, peeled and cubed
3 TBLS butter
1 tsp. Cardamom
1 tsp. Allspice
½ tsp. Pepper
½ tsp. Salt

In large pot of boiling water, cook potatoes until tender. Drain. In large bowl, mash with butter and spices. Add more slat and pepper to taste.

Serve meat over sweet potatoes with salad.


Episode 13 – Jeff Clemens – Marinated Shrimp

Marinated Shrimp

2 lbs. Cooked, peeled and deveined shrimp
2 c vegetable oil
2 thinly sliced lemons, seeds removed
3 clove garlic, minced
2 tsp. Capers
2 bay leaves
1 tsp. Black peppercorn, whole
3 carrots, sliced
½ onion, thinly sliced

Heat oil over medium heat. Add lemons though onion to oil, heating thoroughly. Add to shrimp in nonreactive bowl. Cover and marinate 4 to 6 hours, stirring occasionally.

Melon Ceviche

½ cantaloupe, in bite size pieces
½ honeydew, in bite size pieces
½ c finely minced parsley
Zest and juice of 1 lime
3 small peppers, multicolored, sliced thinly
½ finely chopped onion
2 TBLS tequila
Salt and pepper

Place all ingredients in bowl. Toss and let marinate 4-6 hours. Salt and pepper to taste.

Cheese and walnut spread

10½ oz. Goat cheese softened
8 oz. Cream cheese softened
Zest of one lemon

1/3 c honey
1/3 c olive oil
2/3 c chopped walnuts
Salt and pepper
1 ½ TBLS fresh thyme

With electric mixer, beat cheeses together with zest. In separate bowl, mix honey and oil. Add walnuts and thyme. Season with salt and pepper. To serve, spread cheese on cracker, and top with walnut mixture.

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