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The Working Man's Fillet

Recipe | Courtesy of KC Masterpiece Barbecue & Grill

Total Time:: 30 minutes

Urban BBQ

Episode | From: Emeril Live

Tonight it's all about big city BBQ on Emeril Live. Recipes include: Lemony Spiked Sweet Tea, Chipotle Deviled Eggs, Bacon Braised Brisket, Simple Cucumber Salad, Chili-Beans and Smokey Rice.

Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce

Recipe | Courtesy of Corinne Trang

Total Time:: 20 minutes

2 Reviews

Up and Down

Episode | From: Healthy Appetite with Ellie Krieger

Ellie has great easy recipes that'll turn it up or slow it down. There's Pasta Primavera, Curried Chicken Salad, Walnut and Cherry Bars and a Healthy Breakfast Sandwich.

Argentinian Barbecue: meat, seafood, and more. Recipes: Empanadas Argentinas, Grilled Calamari on Mizuna Greens, Churrasco with Green Chimichurri Sauce, Pato Enterriano with Sweet Mashed Potatoes, and Pancakes with Dulce de Leche.

Crispy Breaded Chicken Cutlets

Episode | From: How to Boil Water

Jack asks Frederic to teach her some recipes for the crispiest, juiciest chicken cutlets ever. Recipes include: Italian Breaded Chicken Cutlets; Cajun Cornmeal Crusted Chicken Cutlets. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Baking sheet Serrated knife Chef’s knife Cutting board Food processor Pepper mill Rasp or box grater Measuring spoons Meat mallet Wax paper 3 shallow pans or bowls Large skillet Liquid measuring cup Tongs Rack over baking pan Dry measuring cups Tips: Standard breading procedure: An assembly-line procedure for items to be pan-fried or deep-fried that consists of dredging the item in flour, dipping it in beaten egg, and coating it with crumbs. It works because the flour helps the egg wash adhere, and the egg wash allows the breadcrumbs to stick. Shake off the excess flour before dredging in egg, and pack enough breadcrumbs on to fully and evenly coat the food, but shake off the excess before frying. Frying oils: Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil. Fats that are not good for frying (because they have low smoke points) include olive oil and butter. Pan-frying: Pan-frying is a cooking method in which items are cooked in deep fat in a skillet; generally involves more fat than sauteing, but less than deep-frying. The goal of pan-frying is to produce an exterior with a crisp, golden brown crust, which acts as a barrier to retain juices and flavors. Recipe Rescues: The breading is soggy – The temperature of the frying oil was not hot enough. Serve chicken over a salad or in a sandwich so that it is not as noticeable. The breadcrumbs got too dark – Make sure to use a low-sugar content bread for making breadcrumbs. The sugar will cause the breading to burn in the high heat of the frying oil. Your chicken is not cooked through – After slicing, return the chicken to the oven and continue cooking until the inside is no longer the least bit pink in color, and juices run clear. The coating is too spicy – Serve chicken with mayonnaise, a yogurt sauce, or lemon wedges.

Homemade Candy

Episode | From: How to Boil Water

Jack turns to Frederic for help to learn how to make simple homemade candy including recipes for chocolate truffles and candied orange peel. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Liquid measuring cup Small saucepan Serrated knife Cutting board Whisk 2 small cake pans Small baking sheet Parchment or wax paper Mixing bowl Measuring spoons Plastic wrap Chef’s knife Large saucepan Rack for drying Colander Dry measuring cups Colander Tips: Melting chocolate: Chop chocolate finely and uniformly before melting. Melt chocolate in a double boiler or in a bowl set over a saucepan of simmering water. Turn the heat off just before beginning to whisk; the residual heat will be enough to melt the chocolate. Having the heat any higher will scorch the chocolate. Whisk the chopped chocolate over the heat to prevent scorching. Making ganache: Ganache is a mixture of chocolate and cream, and is usually made with either semi-sweet or bittersweet chocolate, as opposed to milk chocolate. Flavorings like liqueurs can be added to ganache. Ganache can be made by heating the cream gently to a simmer, and then by pouring it over a bowl of very finely chopped chocolate. Candying: Candying is a cooking method used to preserve and sugar-coat fruits, citrus rinds, flowers, herb leaves, etc. by cooking them in sugar syrup and then coating with more sugar to let dry at room temperature. Recipe Rescues: Ganache is not firm enough – Refrigerate ganache for at least 2 hours before attempting to make truffles. You can spread the ganache onto a sheet pan for faster cooling. Burnt sugar – Start over with the sugar syrup. A sugar syrup needs to be cooked slowly and gently at a simmer; do not let it boil furiously. Candied orange tastes too bitter – Blanch an additional time; the more times you blanch the orange peels, the mellower the bitterness becomes.

Baseball Party

Episode | From: Emeril Live

Emeril hits a home run with recipes like BBQ Short Rib Sandwich with Blue Cheese Slaw, Andouille Corn Dogs with Creole Mustard, Spiked Watermelon Sorbet Cups, Homemade Cracker Jacks, Root Beer Floats

Comfort Food

Episode | From: How to Boil Water

With help from Frederic, Jack learns how to make the ultimate comfort food, Pot Roast with Roasted Vegetables. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Pepper mill Large Dutch oven with lid Measuring spoons Tongs Cutting board Chef’s knife Can opener Dry measuring cups Liquid measuring cup Sheet pan Aluminum foil Ladle Vegetable peeler Instant-read thermometer Wooden spoon Carving knife Tips: Cuts of meat for a pot roast: Pot-roasting is all about taking large cuts of cheap, tough meat and turning them tender, flavorful and succulent. A moist, tender pot roast starts with choosing the proper cut of beef. You are looking for something that is well-marbled with fat and connective tissue. Cuts from the shoulder are ideally suited for the job. Ideal cuts of meat for a pot roast include: beef chuck roast, 7-bone blade roast, beef bottom round rump roast, and beef chuck top blade boneless roast Boneless (also known as top chuck roast). Searing: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust. Searing adds flavor to meat and seals in the juices. Tenting and resting meat: Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with red wine: Do not cook with any wine that you would not drink. Choose a dry red wine, with some body and depth. Zinfandels yield smooth, full-bodied sauces. Cote du Rhones and Cabernet Sauvignons are also good choices for pot-roasting. Recipe Rescues: If the roast sticks to the pan when searing - Use tongs to carefully lift meat and turn it. Next time, use a little more oil, and make sure heat is at least medium-high.If the sauce is not thick enough - Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the sauce, and bring it to a boil.If your vegetables are mushy - They are overcooked. Mash or puree them and serve. Next time, make sure oven temperature is high (450 degrees F), and roast until just caramelized and tender.

Grilling Greats

Episode | From: Ask Aida

Aida makes grilling simple and delicious with her tasty recipes starting off with a flavorful BBQ Veggie Pizza. Then, her brother Christophe stops by to help make some sizzling Peanut Ginger Chicken Skewers and a succulent Sweet Pepper and Flank Steak Salad. Aida’s "No Recipe Recipe" of Grilled Banana S’mores makes a sweet ending to this fiery meal.