Episode 1 – Jose Oliva – Royal Caribbean 20 oz. Dry Aged Porterhouse Steak
1 20 oz. Porterhouse steak
fine sea salt, fresh ground white pepper
1/3 c. Duck fat
3 sprig rosemary
½ head whole garlic
2 TBLS butter
¼ c sautéed baby spinach
Season the steak. Heat the duck fat in cast iron pan until fat is shaking. Cook on one side on high heat until caramelized. Top steak with rosemary and garlic in pan and cook in *350 oven until just done. Remove and add braising liquid to the pan. Let steak rest 5 min. Lay spinach on the plate and top with garlic. Drizzle sauce and top with steak sauce if desired.
4.5 oz. Cider vinegar
5 oz. Sugar
7 oz. Ketchup
2 oz. Horseradish
2 oz. Worchestershire sauce
In large pot, add vinegar and sugar and cook until dissolved. Add the rest of the ingredients stir to combine.
Bacon Brussels Sprouts
1 c brussel sprouts
1 tsp. Oil
4 slices pancetta
1/8 tsp. Salt
1 TBLS chopped parsley
Trim the stem and score sprouts with a deep X in the bottom of each. Blanch until fairly tender. (this is key. If too hard they will ruin the dish, if too soft, it will break and not caramelize properly). Shock in ice water.
In sauté pan, cook pancetta, rendering the fat and crisping the meat. Save fat and drain on plate.
Add sprouts and toss to coat in fat. Place the pan in top of broiler oven and toss frequently until they are a rich golden brown.
Remove from oven, and add pancetta, salt and parsley. Toss and serve.
Episode 2 – Jose Diaz – Royal Caribbean Red Snapper Veracruz
Four 8-ounce red (or other) snapper fillets
2 limes, cut in half
1 tablespoon salt
4 ripe large tomatoes, blanched and peeled, cut in ½ in slices
3 cups sliced onions
6 bay leaves
½ cup chopped fresh cilantro
12 fresh sprigs thyme
3 ea pickled jalapeños, stemmed and coarsely chopped
12 garlic cloves
½ cup pitted small Manzanilla (Spanish) olives
2 tablespoons capers
3 tablespoons olive oil
1. Put the fillets in a baking dish. Squeeze the juice from 1 of the limes over both sides of them, and season them generously with salt. Turn them once or twice in the seasonings. Hold chilled for one service (not more)
2. Preheat the oven to 425°F. and Line an oiled casserole with the onions, garlic and the tomatoes.
3. Top with the bay leaves, then scatter half the cilantro, thyme sprigs, and chopped jalapeño over that. Season fish with salt.
4. Squeeze the juice from the remaining lime over the vegetables and top with the seasoned fillets, spacing them evenly but overlapping a little if necessary. Scatter the olives and capers over the fillets, then make another layer of the remaining onions and tomatoes to cover the fish.
5. Scatter the remaining cilantro, thyme sprigs, and chopped jalapeño over that. Season again with salt, then drizzle the olive oil and pickled jalapeño juice over everything. Cover tightly with aluminum foil. The casserole can be prepared ahead and refrigerated for up to 6 hours.
6. Remove from the refrigerator 30 minutes before baking.
7. Bake the casserole for 20 minutes. Uncover and bake until the juices given off by the vegetables are bubbling and the fillets are cooked through, 10 to 15 minutes.
Episode 3 – Oscar Braynon – Royal Caribbean’s The King Caesar
Caviar, romaine spears, shaved reggiano cheese, creamy Caesar dressing
1 head romaine lettuce heart
¼ cup Caesar dressing – recipe below
¼ cup reggiano cheese, shaved thin with a peeler.
¼ cup croutons (recipe)
1 tbsp. chive chopped
2 tbsp. paddlefish caviar
1 tbsp. olive oil
1. Remove outer green leaves from the head of romaine.
2. Tear the romaine into pieces that are appx 2 in by 2 in. It’s crucial to tear the leaves and not cut them, as this will inhibit oxidation.
3. “Ring” the bowl with the dressing and add the torn romaine.
4. On the pickup, toss the greens at the last minute.
5. Mound on plate and garnish with the Parmesan cheese.
6. Garnish with croutons over the top of the pile.
7. In a cup, carefully fold the olive oil, chive and caviar
8. Drizzle the perimeter with caviar chive oil
½ # filone bread (boule) , whole piece
8 oz butter
1. Pull chunks of bread from the center of the filone bread leaving the crust behind, making sure that all pieces are consistently the same size. Each piece should be roughly the size of a quarter. Go through it all and remove any small bits of crumbs. If small bits are left, pieces will urn when you toast them.
2. Heat the butter in a rondeau until melted and hot but not colored.
3. Add the bread and gently move them around constantly. Swirl them but do not break them. This is a gentle process.
4. Continue to fry the bread in the butter until it is 80% golden.
5. Drain and season.
3-½ tsp. Balsamic vinegar
1 tsp. Worcestershire sauce
2-½ tsp. Dijon mustard
2 clove garlic
6 ½ TBLS. Canola oil
5 TBLS Parmesan cheese
1 ½ TBLS limejuice
2 PC white anchovies
Beat egg until foamy. Add remaining ingredients, serve right away and throw out any unused portion.
Episode 4 – Bill Montford – Coffee Crusted Roast Sirloin
Coffee crusted roast sirloin
3-3½ lbs. Top round sirloin, excess fat trimmed
2/3 c espresso ground coffee
2 TBLS salt
1 TBLS pepper
3 TBLS butter
Preheat oven to *375. Mix coffee, salt and pepper. Coat meat on all sides with mixture. Melt butter in large, oven safe pan, and when melted, sear meat. Place in oven and cook 15-18 min per pound, or until desired doneness.
Pear Brussels sprouts
1 lb. Brussels sprouts, stems trimmed and cut in half
3 Leeks, chopped, white and light green parts
2 TBLS butter
1 TBLS olive oil
1 pear, peeled and roughly chopped
Melt butter in large sauté pan. Add oil, sprouts and leeks. Cook until sprouts almost done. Add pear and caramelize. Season with salt and pepper.
Goat cheese mashed potatoes
5-6 large potatoes, peeled, and chopped
8 oz. Goat cheese
2 TBLS butter
2 TBLS milk or cream
Salt and pepper to taste
Boil potatoes until fork tender. Drain. Mash with cheese, butter, and milk, adding more milk if needed for consistency. Season with salt and pepper.
Episode 5 – Dennis Baxley – Greek Shrimp
1 c parboiled orzo pasta
2 TBLS olive oil
8 TBLS white wine
½ lb. Cherry tomatoes, cut into quarters
4 oz. Feta cheese
lemon, sliced very thinly, peel attached
10-14 basil leaves
1 bunch green onion, chopped, white and light green parts only
1 lb. Shrimp, peeled and deveined
salt and pepper
1 clove garlic minced
3-4 mini bell peppers, thinly sliced into rounds
Preheat oven to *375. Combine parboiled pasta, oil, tomatoes, cheese, onion, salt and pepper and minced garlic in large bowl. Mix to combine. Tear 4 sheets of foil for packets. Evenly mound pasta mixture into center of each piece of foil. Top with shrimp. Then layer with lemon, then with peppers. Measure 2 TBLS of wine into each packet. Julianne the basil and place atop the peppers. Close packets and bake for 20 minutes or until done.
Episode 6 – Jack Latvala – Arroz con Pollo
Arroz con Pollo
1 jar roasted red peppers, minced
1 c white wine
1, 4-5lb chicken, cut into 8 pieces
salt and pepper
2 onions, chopped
4 clove garlic, minced
1 can tomato sauce, 15 oz.
2 bay leaves
4 ½ c chicken stock, plus more if needed
2 c short grain, Valencia rice
1 c green peas, frozen, thawed
4 tsp. Badia sazon tropical
Season Chicken with salt and pepper. Heat oven to 300. In oven safe skillet, heat 2-3 TBLS oil. Add chicken, in batches, and cook until browned. Set aside. Add onions, and cook until translucent. Add garlic. Cook until fragrant.
Add tomato sauce, bay leaves and Badia spices. Bring to a boil, add wine and stock. Stir until completely mixed. Add rice. Add chicken back to the pan. Cover and place in oven. Cook for 1-1 ½ hrs or until tender.
Remove from oven. Carefully take chicken from pan and place on serving dish. Add peas to the rice, stir, cover and let sit 5 min or until peas are tender. Serve.
Episode 7 – Amanda Murphy – Asian Pork and Stir Fried Veggies
4 ½ lb pork shoulder
1 onion. Chopped
6 clove garlic, minced
½ c soy sauce
½ c rice vinegar
3 tsp. ginger
2 tsp. 5 spice powder
½ c dark brown sugar
1 TBLS thai chili garlic sauce
2 c low sodium chicken broth, more if needed
1 cup white wine
1 4” piece cinnamon stick, broken in half
1 orange, zested, peeled, an sliced
Sauté, onion until soft in 2-3 TBLS of oil. Add pork and sear on all sides. Add garlic through orange. Cover and place in 275 oven for 4-4 ½ hours, or until very tender. Remove meat and keep warm. Separate liquid from fat and place stained liquid in small pan. Reduce by half. Serve along side meat and veggies.
Stir fried veggies
3 carrots, sliced diagonally
2 clove garlic, minced
3 small bunches of green onions, use white and light green parts only
2 peppers, one green and one red, chopped
1 head of broccoli, broken down to small florets
¼ lb. Of snow peas, trimmed and finely chopped
2 large zucchini, sliced diagonally
4 oz. Assorted mushrooms
½ head napa cabbage, sliced very thinly
2-3 TBLS chicken stock
2-3 TBLS olive oil
2 TBLS soy sauce
1 TBLS hoisin sauce
Heat oil in large skillet. Add carrots and let cook. When they are about hlf way done, add broccoli and onion. Cook a few min and add peppers and garlic. If skillet seems dry, add stock. Add snow peas and mushrooms. Add cabbage and both sauces. Add zucchini last and cook lightly, as you don’t want it mushy. Serve over rice with above sauce.
Episode 8 – Garrett Richter – Roasted pork Tenderloin with fig
1½-2 lbs. Pork tenderloin
1 onion, sliced and caramelized
6-8 dried figs
1 TBLS fresh thyme
2 TBLS Balsamic vinegar
¼ c white wine
¼ c port
2 TBLS butter
Preheat oven to *350. Cut figs, and place in port, and let stand 1 hour, or up to 4. Melt butter in oven safe pan. Season pork with salt and pepper. Sear meat on all sides. Add vinegar, onion, thyme and figs in port. Cook until meat thermometer reads *140. Tent, with foil and let rest before slicing.
1 1/3 c couscous, uncooked
1 TBLS olive oil
1 c chicken broth
1 c white wine
4 oz. Feta cheese
½ to ¾ c pistachios
Bring oil, wine and broth to a boil. Add couscous all at once. Cover. Let stand for 7 min. Add cheese and nuts, stir. Serve.
2 bunches broccolini
2 TBLS olive oil
2 tsp. Red pepper flakes
Juice of 1 lemon
Heat oil in skillet. Add broccolini. Cook until caramelized. Add pepper flakes and lemon juice. Season with salt. Serve.
Episode 9 – Alan Hays – Blackberry Trifle
¼ c sugar
2 TBLS + 2 tsp. Corn starch
¼ tsp. Salt
2 c milk
1 TBLS butter
2 egg yolks, lightly beaten
1 tsp. Vanilla
Mix dry ingredients together. Pour milk in saucepan, whisk in dry ingredients, and medium heat. Whisk until bubbles begin to form. Take some of milk mixture and place in small bowl. Add egg yolk. Mix, and add back to milk mixture, mixing thoroughly. Continue cooking until thick and coats the back of a spoon. Take off heat, set aside.
1 lb. Blackberries
1/3 c Chambord
1/3 c blackberry syrup
Take 12 oz. Blackberries and macerate with liquor and syrup. Let sit for at least 20 min. set the other blackberries aside for garnish.
1 pound cake (purchased), cut into cubes.
1 c whipping cream, whipped
Gently fold the custard with the whipped cream. Place cubed cake on bottom of trifle dish. Then layer with blackberry, making sure to get the liquid as well. Spread custard mixture next. Continue with layering, ending with whipped cream layer on top. Garnish with saved blackberries.
Episode 10 – John Mica – Seafood Pasta with Creamy Clam Sauce
Mica’s Seafood Pasta
- 1 cup extra Virgin Olive oil
- 6 cloves chopped fresh garlic
- 1 12 oz can or Pkg Pomi
- Chopped or Strained Tomatoes
- Teaspoon Garlic salt
- Teaspoon Crushed black pepper
- 1 cup fresh chopped Parsley or Quarter cup dried parsley
- 3/4 lb shrimp in shell
- 3/4 lb king crab legs cracked open or sliced
- Dozen mussels
- 3/4 lb Linguine
Saute chopped garlic in a large frying pan (that can later be covered). DO NOT Burn garlic, but add tomatoes and seasoning. Cook lightly.
While placing pasta in boiling water with salt and a teaspoon of olive oil, add all of the seafood to the tomato sauce and stir. Add parsley, covering mixture, and continue to boil for approx 5 minutes Remove cooked Pasta (still firm, Al Dente). Drain and add linguine to tomato seafood sauce and stir briefly, allowing pasta to absorb sauce. Serve ASAP.
Mica’s Creamy Clam Sauce
- 1 can of chopped or minced clams
- 6 cloves fresh garlic chopped
- 1 cup extra virgin olive oil
- Cup of half and half or whole milk
- Cup of grated Romano cheese
- Pepper and garlic salt approx half teaspoon each
- Fresh chopped or dry Parsley approx quarter cup
Cook half pound of Linguine or Penne Pasta – use salt and teaspoon olive oil in boiling water. Keep pasta firm.
In a large frying pan, lightly saute chopped fresh garlic in olive oil – DO NOT BROWN GARLIC! With a fork, begin to add clam pieces, stirring them in the garlic and oil. Finally, add the clam juice and cook several minutes, adding garlic salt and ground pepper and parsley. Finally as mixture cooks, add half and half or milk and stir, bringing to a boil. Then add drained hot pasta, mixing in grated Romano cheese. Add more cream or milk to get creamy pasta as desired. Serve immediately.