grilled lemon chicken with satay

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Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce

Recipe | Courtesy of Santos Loo

Total Time:: 4 hours (includes marinating time)

1 Review

Cold Hors d'Oeuvres

Recipe | Courtesy of La Colombe D'Or

1 Review

Appetizers for Dinner

Episode | From: Easy Entertaining with Michael Chiarello

Invite your friends over for appetizers that are really dinner! Instead of 2 larger dishes, we’ve got 4 small dishes with all the intense flavors you love, plus an easy dessert to just pop in your mouth. We're breaking all the rules today with this easy sit down meal. Gameplan 2 Days Before Party Scoop out individual balls of ice cream for Creamy Orange Bon Bons. Melt chocolate to coat Creamy Orange Bon Bons. Chop vegetables, combine with tomatoes and lemon juice for Gazpacho. Coat re-frozen ice cream scoops in powdered orange, coat in melted chocolate, and re-freeze for Creamy Orange Bon-Bons. 1 Day Before Party Coat and braise artichokes and place in oven for Roasted Artichoke Pesto on Crostini. Saute shrimp, halibut and clams on the stovetop to combine in the Gazpacho. Leave mixture on oven on stovetop to reduced. Coat and refrigerate goat cheese rounds to top tomatoes for Grilled Goat cheese on Tomato Rounds. Puree and refrigerate Roasted Artichoke Pesto. 1 Hour Before Party Combine blue cheese and cream with other ingredients, and begin to reduce for Blue Cheese Fondue. Skewer and marinate skirt steak for Pesto Marinated Skirt Steak Skewers with Blue Cheese Fondue. Remove Fondue from heat. Reheat right before guests arrive. Grill Pesto Marinated Skirt Steak Skewers. Saute Goat Cheese Rounds for Tomato Steak, place on tomato slice, top with herb salad. Mix seafood and popcorn with gazpacho and serve. Eat and Enjoy!

Low Carb Party

Episode | From: Low Carb and Lovin' It

Chef George Stella invites his family and friends over for a dinner party that no one would ever suspect was low carb! He starts off the meal with one of his personal favorites – teriyaki sesame chicken skewers served outside a hollowed out melon half filled with melon balls. Next he prepares fresh Key West crab cakes (without using breadcrumbs) and a mustard dipping sauce; grilled Jamaican jerk pork loin cooked to perfection with a light summer squash salsa; and a healthy dessert –a gratin of fresh berries with a little sour cream. No sooner do the guests arrive than they all dig in to taste the fruits of George’s creations. Top 5 Tips 1. Watch out for mayonnaise that is labeled "light," as it may contain more sugar than regular, full-fat mayo. 2. When cooking with crab, splurge for the real thing. Many imitation crabmeats contain added sugars. 3. Baking powder, along with eggs, will act as a binder in place of the usual carb-heavy breadcrumbs. 4. Pork is an excellent carb-conscious option. It is low in fat, has zero carbs, and usually costs less than beef. 5. Cantaloupe is a good fruit choice for the low carb dieter. Contrary to popular belief, George says that many fruits are acceptable on a low carb diet, but limit your intake.

Tooling Up Your Kitchen

Episode | From: How to Boil Water

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. 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: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.