Season 5 Recipes

Episode 1 – Bill Posey – Seared Grouper

Grouper

6, 6oz. Fillets of grouper
Olive oil
Salt and pepper

Lemon, garlic butter sauce

2 clove of garlic, minced
Zest and juice of one lemon
½ c white wine
1/3 c heavy cream
7 TBLS butter, cut into pieces

Couscous

2 c chicken broth
2 c couscous
3 TBLS butter
½ to ¾ c grated Parmesan cheese

Spinach

12 oz. Fresh spinach

Begin sauce by frying garlic and zest in in 1 TBLS butter over medium heat. DO NOT BROWN. Add wine and lemon juice all at once. Lower the heat. Temper the cream in. Whisk in butter, one TBLS at a time, making sure to incorporate the butter before adding more. Once all the butter has been added, stain the sauce, discarding solids. Set aside.

Heat a skillet with olive oil. Add fish, one piece at a time, making sure not to crowd skillet. Sear to a golden, deep brown. Place on baking sheet lines with parchment paper. Sear remaining fish. Place in *400 oven until cooked through, about 15 min.

In pan with tight fitting lid, bring broth and butter to a boil. Add couscous. Place lid on and take off heat. Allow to sit 5 min. Stir in cheese.

While fish is cooking, heat skillet with oil and begin adding spinach, one handful at a time, until all is in pan and wilted.

Plate. Ladle about 1 TBLS sauce on plate. A mound of couscous, and then fish. Top with spinach, and drizzle with sauce. Serve!

Episode 2 – Katie Edwards – Dungeness Crab and Shrimp Cake

Crab Cakes (5)

8 oz. crabmeat
5 oz. tail-on green shrimps 41/50
1 oz. red & green bell pepper, very small diced and sautéed
1 TBLS or 0.5 oz. Mayonnaise
1 TBLS or 0.5 oz. Dijon mustard
½ teaspoon English mustard powder
1 TBLS or 0.5 each onion, very fine diced and sautéed
1 TBLS or 0.5 oz. Parsley, finely chopped
1 TBLS or 0.5 oz. Cilantro, finely chopped
Flour, egg-wash, breadcrumb
1 ½ TBLS or 0.75 oz. Japanese bread crumbs

Remoulade Sauce (100)

1/3 c or 3 oz. Anchovy fillets, canned, drained, finely chopped
1/3 c or 3 oz. Capers, finely chopped
1/3 c or 3 oz. Parsley, washed and finely chopped
1 red pepper, small diced
1 green pepper, small diced
5 limes juiced, freshly squeezed
1 ½ c or 12 oz. Mayonnaise

Lemon Vinaigrette: for salad and around the plate

¼ cup Olive Oil
¼ cup lemon Juice
¼ cup White Wine Vinegar

Garnish

Frisee Lettuce and red cabbage thinly sliced
Lemon, cut in half on an angle
2 chives

Sauté shrimps with a touch of salt and pepper. Allow to cool and medium dice them.

Mix all ingredients together. Shape them into 1.5 inch high round cakes and bread them using standard breading procedure – flour, egg-wash, breadcrumbs.

Shallow pan fry them using an induction cooker as a stove. Cook them on the flat top grill until golden color.

Top the crab and shrimp cake with frisee lettuce and fine shaved red cabbage. Drizzle with lemon vinaigrette. Accompany with remoulade sauce and 0.5 lemon.

To Plate

Deep fry the crab cake until golden brown and thoroughly heated inside
Top with frisee lettuce and fine shaved red cabbage
Drizzle with lemon vinaigrette
Accompany with 2 tablespoons of remoulade sauce and ½ charred lemon
Arrange on cold oval plate

Episode 3 – Rob Bradley – Traditional Meat Lasagna

Ingredients (serves 8)

1/3 olive oil
2 pieces large onion, finely chopped
1 each carrot, finely chopped
4 cloves Garlic, finely chopped
7 ounces mince beef
7 ounces minced chicken
2 tablespoons parsley, chopped
1 tablespoon fresh thyme leaf, chopped, leaves only
2 pieces bay leaves, whole, crushed
1 pinch nutmeg
8 oz. tomato paste
1 ½ c white wine
4 c or 1 liter chicken stock
2 cans tomato sauce
8 ½ c béchamel sauce
10 ounces parmesan, grated

Bolognese sauce:

To make the Bolognese sauce, heat the olive oil in a large pot and sauté the onion, carrot and celery.
When vegetables are half cooked add garlic until they are all soft and golden in color
Add all the chicken first and then the minced beef meat.
Cook until meats start to fry, adjust seasoning.
Lower the heat, add tomato paste and cook for 2 minutes
Deglaze with white wine, add tomato strips, chicken stock and simmer gently over the heat until the sauce is cooked.
Add at the end parsley and fresh thyme chopped.

Assembling Lasagna

When Bolognese sauce is ready, cook the lasagna sheet in in boiling salted water, drain the pasta and place it in cold water with few drops of oil to prevent sheets to sticking together.
Once pasta is cold, remove from cold water and dry it on a cloth.
Pre-heat the oven by 320 F
Ladle small amount of both béchamel and Bolognese sauce into 2 inches pan.
Cover with a layer of pasta, ladle some more of the two sauces over the pasta and sprinkle with cheese
Continue to layer in this way until we reach 3 quarters of the height of the pan; finish the last layer combining again the 2 sauces with Parmesan cheese and bake for 30 minutes.
When lasagna is ready, take out of the oven; let it rest on a hot box for 20 minutes.
Cut into rectangle and finish with some extra sauce and drizzle with some thin béchamel.
Sprinkle fresh parmesan cheese on top of the lasagna when about to serve

Episode 4 – Aaron Bean – 150 Central Park Halibut

Saffron Sauce

½ c diced onion
1 TBLS minced garlic
2 c butter
1 tsp. saffron
1 c clam juice
1 c chicken stock
1 c white wine
½ c cream

Melt butter in pan, add onion and garlic, and cook lightly. Add all other liquids and heat to temp. Remove from heat and carefully pour in blender. Puree.

2 three oz. Halibut fillets
Butter
Olive oil
Salt and pepper

Season fish with olive oil, salt and pepper. Melt butter in skillet and sear fish until golden brown. Remove from heat and finish in *350 oven until cooked though.

Veggies

1 c escarole
½ c chorizo (Spanish dried sausage)
½ c chickpeas
1 TBLS butter
¼ c chicken stock

Melt butter in pan. Add chorizo, and cook until it releases fragrance. Add escarole and chicken stock. Cook until wilted. Add chickpeas until warmed through.

To assemble:

Ladle sauce into a shallow bowl. Place a scoop or two of chickpea mixture in next and top with fish. Garnish with micro greens. Serve!

Episode 5 – Pam Bondi – Bourbon Maple Bacon Meatloaf

Meatloaf

¾ each diced: onion, celery, carrot, and green pepper
½ c chopped parsley
½ lb. Bacon, cooked and chopped
1-½ c saltine crackers crumbs
2 slices fresh bread crumbs
2 lb. Ground meat
1 lb. Ground pork
3 eggs, beaten
1 c catsup
¼ c TBLS maple syrup
6 TBLS bourbon
6 slices uncooked bacon

Mix veggies and bacon, and crumbs together. Add in meats, and mix gingerly. Mix together in separate bowl catsup, syrup and bourbon. Add half of mixture to beaten eggs and beat together. Reserve other half for top.

Add egg mixture to meat mixture and mix until just combined. Put in a greased loaf pan (it will make 2 loafs) and place 3 to 4 slices on uncooked bacon on top. Smear with remaining sauce.

Place in *375 for 1 ½ – 2 hours. Cover for the first 1 to 1 ½ and then leave uncovered to make sure bacon is thoroughly cooked. Serve with sauce.

Meatloaf sauce for serving

¼ bourbon
Scant ¼ c maple syrup
¼ c catsup
1-2 tsp. saracha
Juice of ½ lemon

Mix all in small saucepan and heat until thick.

Mac and Cheese

½ lb. Pepper jack cheese, grated
½ lb. Sharp cheddar, grated
½ lb. Cream cheese, cubed
1 lb. Cooked pasta
1 stick butter
½ c flour
4 c milk
1 tsp. Dry mustard
½ tsp. White pepper

Heat milk. In medium saucepan, melt butter and then add flour, cooking until almost dry. Remove from heat. Add milk, a little at a time, incorporating all before adding more. Once you’ve added about 2 cups, return to heat, and the rest all at once. Continue on heat until thickened. Add cheese. Leave on heat until cheese is melted. Add pasta and stir until combined. Put in a 13X9 greased baking pan. Bake for 30-40 min or until browned and bubbly.

Sautéed kale

4 c fresh kale cut up
Olive oil
Lemon
Pinch red pepper flakes

In sauté pan, heat oil. Add kale and when it begins to wilt, squeeze fresh lemon juice on. Toss with salt and red pepper flakes.

Episode 6 – Michelle Rehwinkel Vasilinda – Baked Ziti

1 lb. Cooked ziti
1 28 oz. can crushed tomatoes
Tomato paste
½ jar sundried tomatoes in oil, minced
1 onion, chopped
¼ c baslmic vinegar
1 c red wine
2-3 clove garlic, minced
1 TBLS oregano
2 tsp. crushed fennel
2 tsp. basil
¼ c olive oil
sugar to taste
1 15 oz. container of ricotta cheese
1 lb. Shredded mozzarella
1 c Parmesan cheese

In large pot, sauté onion in oil until lightly browned. Add garlic and sundried tomato. Cook until fragrant. Add tomato paste and cook until almost browning. Add spices, vinegar, and wine. Bring to boil, cook 20-30 min.

Remove from heat, add all ricotta cheese, reserve ¼ c mozzarella and ¼ c parmesan cheese. Add the remaining to sauce. Add pasta. Stir well. Ladle in 13X9 dish. Top with reserved cheeses. Cover and bake 35-45 min. Uncover for last 15 min to brown cheese.

Salad

Olive oil
Basalmic vinegar
Oregano
Mixed greeens

Epsiode 7 – Kelli Stargel – Spiced Rum Pork w/ Braised Cabbage

1 2-½ -3 lbs. pork tenderloin
1 c pineapple juice
½ c spiced rum
1 tsp. Allspice
1 tsp. powered onion
1 tsp. Powered garlic
1 tsp. smoked salt
1 tsp. Whole peppercorn
Juice of ½ lemon
1 onion, chopped
½ pineapple sliced

Mix juice though lemon in a lidded container. Place pork in marinade and let set in fried 3-4 hours, turning once. Brown onion in an oven safe skillet. Place pork in skillet and sear on both sides. Add a small amount of marinade while searing. Add pineapple. Place in *425 oven for 30-40 min or until temp reaches *140-145. Let sit 15 min before slicing.

Cabbage

1 head red cabbage, chopped
½ fresh pineapple, chopped
1 c pineapple juice
½ c apple cider vinegar
1 cinnamon stick
½ stick butter
1 apple, chopped
Salt and pepper
Put all ingredients in large pot. Cover and cook, 45-60 min or until tender.

Smashed potatoes

2-3 lbs. Potatoes cut into 1 in pieces
½ stick butter
½ – ¾ c sour cream

Boil potatoes in large pot of salted water. When fork tender, drain and mash lightly with butter and sour cream. Salt to taste.

Episode 8 – Elizabeth Porter – Grape Chicken

1 cut up chicken, 4-5 lbs.
1 onion, chopped
½ – ¾ bottle of white wine
3 large carrots, roughly chopped
2 large bunches of grapes
3-4 sprigs of rosemary
Salt and pepper
Olive oil

In large oven safe pan, brown onions. Add carrots. Add chicken and sear, skin side down. Flip chicken and add wine, lay grapes and rosemary on top. Cover and put in *325 oven for 1 ½ – 2 hours.

Potatoes

2-3 lbs. potatoes
Olive oil
Salt and pepper
Rosemary

Scrub potatoes, and cut into wedges. Add to large plastic baggie. Add oil, salt and pepper. Close and toss coating the potatoes. Place on rimmed sheet with rosemary sand bake at *425 or until roasted though.

Green beans

1 lb. Green beans, blanched and trimmed
1 stick butter
½ c sliced almonds

Melt butter and saucepan until browned and nutty smelling. Add almonds and pour over beans.

Episode 9 – Thad Altman – Corn Flake Mahi with Bacon Jam

Mahi

6 6oz. Fillets of Mahi
3 cups corn flakes run though food processor
1 TBLS paprika
1 TBLS salt & pepper
½ c mayo
4 TBLS Dijon mustard

Mix Mayo and mustard. In separate bowl, mix crumbs with paprika and salt and pepper. Place in shallow tray. Coat fish with mayo mix, and then roll in crumb mixture. Place on wire rack set inside a rimmed cookie sheet. Allow to air dry 10-15 minutes. Place in 375* oven for 20 to 25 minutes or until cooked through.

Bacon Jam

1 lbs. Maple bacon, cut into ¼ inch pieces
1 large onion, chopped finely
½ c maple syrup
¼ c balsamic vinegar
4 tsp. Dijon mustard
2 tsp. Worcestershire sauce

In large pan, cook bacon until browned and crisped. Add onion and cook until onion just begins to brown. Drain most of the fat, leaving about 1-2 TBLS in pan. Add syrup through sauce and ½ c water. Simmer for 30 min. Place in blender and spin until barley chunky. Set aside.

Cheesy Polenta

¼ c butter
1 onion, chopped
2 c polenta or yellow corn grits
4 c chicken broth
1 c milk
1 c water
3 ears fresh corn cut off the cob
2 c shredded sharp cheddar cheese

In large pan melt butter. Over medium heat, add onion and cook until soft. Add polenta, and stir until coated with the butter. Add broth, milk and water. Stir. Turn heat down to low, and cover. Cook 25 min. Add corn. Cover and cook 5-6 min. Add cheese. Serve.

Asparagus

1 lb. Asparagus

Steam, 3-5 minutes.

To assemble:

Place ½ to ¾ c of polenta on plate. Fan asparagus on top and place fish. Finish with dollop of bacon jam, and garnish with slice of crispy bacon.

Episode 10 – Rob Bradley – Traditional Meat Lasagna (RE-AIR)

Béchamel Sauce

1 stick butter
½ c flour
4 c milk
1 tsp. Dry mustard
½ tsp. White pepper

Ingredients (serves 8)

1/3 olive oil
2 pieces large onion, finely chopped
1 each carrot, finely chopped
4 cloves Garlic, finely chopped
7 ounces mince beef
7 ounces minced chicken
2 tablespoons parsley, chopped
1 tablespoon fresh thyme leaf, chopped, leaves only
2 pieces bay leaves, whole, crushed
1 pinch nutmeg
8 oz. tomato paste
1 ½ c white wine
4 c or 1 liter chicken stock
2 cans tomato sauce
8 ½ c béchamel sauce
10 ounces parmesan, grated

Bolognese sauce:

To make the Bolognese sauce, heat the olive oil in a large pot and sauté the onion, carrot and celery.
When vegetables are half cooked add garlic until they are all soft and golden in color
Add all the chicken first and then the minced beef meat.
Cook until meats start to fry, adjust seasoning.
Lower the heat, add tomato paste and cook for 2 minutes
Deglaze with white wine, add tomato strips, chicken stock and simmer gently over the heat until the sauce is cooked.
Add at the end parsley and fresh thyme chopped.

Assembling Lasagna

When Bolognese sauce is ready, cook the lasagna sheet in in boiling salted water, drain the pasta and place it in cold water with few drops of oil to prevent sheets to sticking together.
Once pasta is cold, remove from cold water and dry it on a cloth.
Pre-heat the oven by 320 F
Ladle small amount of both béchamel and Bolognese sauce into 2 inches pan.
Cover with a layer of pasta, ladle some more of the two sauces over the pasta and sprinkle with cheese
Continue to layer in this way until we reach 3 quarters of the height of the pan; finish the last layer combining again the 2 sauces with Parmesan cheese and bake for 30 minutes.
When lasagna is ready, take out of the oven; let it rest on a hot box for 20 minutes.
Cut into rectangle and finish with some extra sauce and drizzle with some thin béchamel.
Sprinkle fresh parmesan cheese on top of the lasagna when about to serve