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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.

TV Dinner and a Movie

Episode | From: Easy Entertaining with Michael Chiarello

It's a quiet dinner at home, filled with some of your all-time favorite comfort foods and served TV dinner style! With Michael's recipes for Cup of Quick Minestrone , Turkey Polpettone Sandwich in Marinara, Parmesan Fries oven baked, Warm Bananas w/Brown Sugar & Bay leaf over Chocolate Cake Gameplan Day Before Party: Assemble and sauté soup (without pasta) for Super Quick Minestrone. Mix and simmer sauce (without sliced bananas) for Warm Bananas with Brown Sugar Sauce to top Chocolate Cake. Skim the simmering Minestrone and refrigerate it overnight. Remove Warm Bananas with Brown Sugar Sauce from the heat and refrigerate overnight. Prep, par-boil, drain, coat and refrigerate the potatoes for Parmesan Fries. Mix raw turkey with other ingredients and for Turkey Polpettone, refrigerate overnight. One Hour Before Party: Boil Pasta for Super Quick Minestrone, remove from pot and cover with olive oil to keep moist until ready to add to soup. Put Super Quick Minestrone on the stove to get back up to a boil. Take Par boiled potato sticks and bake them in the oven to bake. Begin to sauté the turkey patties for the Polpettone, and place the marinara on the stove to heat to combine with sandwich. Grate parmesan and top baking fries in the oven for Parmesan fries, place them back in the oven to melt cheese. Flip the turkey patties to brown on the other side, then lift and put them in the heated marinara sauce. Top with extra mozzarella. Slice crostini bread and place sauteed patties from the sauce in the sandwich bread for serving. Pull fries form oven to cool. As Guests Arrive: Add pasta to Super Quick Minestrone. Reheat and add bananas to Warm Bananas with Brown Sugar Sauce. Eat and enjoy, serving in TV Dinner trays if possible. Eat and Enjoy! Wine Recommendation 2001 Trefethen Merlot

BBQ Cook-off

Episode | From: Easy Entertaining with Michael Chiarello

Two guys, two grills, two barbecue recipes and a great big party, full of food. There's a whole lot of smokin' going on in this neighborhood battle of the barbeques. Blindfolds optional as the rest of the block judges these easy recipes for themselves. Gameplan Week before cookoff: Make Mint Julep Day before cookoff: Prepare Espresso Barbeque Sauce 1 hour before cookoff: Season ribs to go with Espresso Barbeque sauce Stack ribs and ‘oven braise’ for 2 hours 1/2 hour before cookoff: Light coals for barbeque or heat gas grill Make spice rub for Beer Barbeque ribs Season Beer Barbeque ribs with spice rub Poach Beer Barbeque ribs in beer and stock for 15 minutes Cookoff: Put Beer Barbeque ribs on grill to smoke for 2 hours Prepare Beer Barbeque sauce 1/2 hour before dinner: Put Espresso Barbeque ribs on grill and baste with sauce repeatedly Baste Beer Barbeque ribs with sauce repeatedly Cut and grill avocados Assemble ‘Grilled Avocado and Tomato Salad’ Wine Recommendation Garguilo Vineyard Pinot Grigio

Easy and Stylish Party Dips

Episode | From: How to Boil Water

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. 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: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

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Showing 2,141 - 2144 of 2,144 results for halloween party food