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Showing 331 - 333 of 333 results for chopped all-stars, season 2
Family Celebrations with Sir Paul McCartney
Episode
| From:
Mary McCartney Serves It Up
Mary McCartney is making the perfect meal for family celebrations with the perfect guest -- her dad, the legendary musician and songwriter Sir Paul McCartney. It's a classic British Roast Dinner with a shortcut, store-bought roast and all of the McCartney family's favorite homemade sides: a vegan version of the Yorkshire Puddings that Mary's dad loves, a take on the Celebration Stuffing that Mary's mum taught her to make, a spin on Brussels sprouts in a stir-fried slaw, beautiful Rosemary Roasted Potatoes and Parsnips and lashings of must-have Red Wine Gravy. Sir Paul gives the holiday feast a taste test and shares the secret recipe to his signature cocktail, a Maccarita. There are entertaining tips and great times in this totally unique party for two with one of the greatest stars in the world and his incredible daughter.
The Perfect Hamburger
Episode
| From:
How to Boil Water
Jack asks Frederic to teach her the do’s and don’ts to making the perfect hamburger and oven fries.
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:
Large cast iron skillet or grill
Wax paper
2 baking sheets
Measuring spoons
Flat wide spatula
Cutting board
Chef’s knife
Tongs
Pepper mill
Tips:
Forming patties:
Don't overwork the meat. Mix and pat; don't squeeze.
Overworking ground beef turns it into flavorless mush, as the heat from your hands and the friction of mixing breaks down the little bits of fat that provide the juice and flavor.
Season meat before forming patties to more evenly distribute it throughout the burgers.
Choosing ground meat:
Ground chuck is perfect for a flavorful burger.
For a juicy burger, you want meat with at least 20 percent fat.
Potatoes:
Use a high-starch baking potato such as Idaho or Russet for making oven-fried potatoes.
Make sure potatoes are thoroughly dry before baking; excess moisture keeps the skins from crisping up.
Bake potato wedges in a single layer, evenly spaced and not touching each other.
Recipe Rescues:
If your burgers are not seasoned enough - Test a small amount in the pan for seasoning before cooking entire batch.If your burgers are dried out - only Don’t press down on the burgers while cooking; that causes all the juices to leak out. Also, don't overmix the meat when forming patties.If your potatoes are soggy - Return them to the oven and raise the oven temperature.If the potatoes stick to the bottom of the pan - Run a flat metal spatula underneath them to loosen. Next time, toss with a little more oil.
Small Dinner Party
Episode
| From:
How to Boil Water
Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn.
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:
Broiler pan
Aluminum foil
Tongs
Chef’s knife
Cutting board
Dry measuring cups
Medium skillet with lid
Liquid measuring cup
Measuring spoons
Instant-read thermometer
Wooden spoon
Carving knife
Pepper mill
Medium bowl
Tips:
Broiling:
Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source.
You can adjust the racks in your oven to position them 3 – 4 inches from the broiler.
Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn.
Dry rubs:
A dry rub can be made from a combination of any of your favorite spices and dried herbs.
Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats.
Selecting corn:
Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody.
Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced.
Avoid ears with blackened, opened and tattered husks, and those with black silks.
Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on.
The peak season for fresh corn is May through September.
Recipe Rescues:
The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual.
The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior.
Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar.
Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste.
Creamed corn is too salty – Add more cream, and more corn if you have it.
