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Luau Like a Local--Kaneohe HI

Episode | From: Food 911

Tyler takes a couple who moved to Hawaii and want to be more in touch with local culture, to Paradise Cove for a lesson on Seared Hawaiian Roasted Pork, Taro Infused with Lemongrass, Ginger, and and Lomi Lomi Salmon in lettuce cups, and Coconut Pudding!

Wedding Shower

Episode | From: Everyday Italian

Giada's friend is getting married, and to celebrate Giada is hosting a wedding shower. She'll be serving Italian Chicken Salad in Lettuce Cups, Goat Cheese Toasts and for dessert, White Chocolate Hazelnut Tartlets. And to toast the bride-to-be, Giada has a rainbow of different fruit colored Bellinis!

Emeril's Miami Beach

Episode | From: Emeril Live

Miami Beach is one of Emeril's favorite spots to relax, get a tan and get inspired to cook. Tonight, he's making some favorites: Fresh Tuna Lettuce Wraps with Basil Oil, Louisiana Crab Cakes with Mango Salsa, Chili Rubbed Chicken, Smothered Black Beans and Pineapple Cheesecake with Guava Coulis.

Emeril's Polynesian Feast

Episode | From: Emeril Live

Hold on to your coconuts, because we're having a Polynesian feast with recipes like, Pork and Ginger Dumplings with Sake Soy Dipping Sauce, Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce, Kalua Pork Chow Mein, and Coconut Custard with Coconut Whipped Cream. With Music and dancing by the Lanakela Polynesian Review.

Getting Spicy with Pepper Teigen

Episode | From: Getting Spicy with Pepper Teigen

Cookbook author Pepper Teigen makes deliciously delightful Thai-American dishes perfect for the whole family! With help from her daughters Tina and Chrissy, Pepper cooks up family-friendly recipes, including a fresh Tomato Bacon Corn Salad, Caramelized Shrimp Lettuce Wraps and Fried Chicken Larb. Pepper's grandkids join the fun to help make Pineapple Soft Serve, and son-in-law John Legend checks in.

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!

Pickling Class

Episode | From: Food Network Specials

Kelsey introduces us to the latest retro-cool trend in food: pickling. A whole generation is re-discovering classic age-old pickling techniques to inspire anyone and everyone to "Do It Yourself." Kelsey pickles radishes and pork chops with McClure's founder and pickling magician, Bob McClure. After the class, Kelsey channels what she learned at Pickle U into a Butter Lettuce Salad with Pickled Sugar Snap Peas and Creamy Thousand Island Dressing and a Pickle Brined Pork Chops With Mushroom Escabeche and Smashed Potatoes.

Wallet Friendly Weeknight Meals

Episode | From: Good Deal with Dave Lieberman

A little planning ahead can make all the difference when watching your weekly budget. Dave discusses the pit-falls of coming home from work and having take-out because there is nothing to eat or cook with. He solves this dilemma by cooking several dishes on the weekend and saving them in the fridge and freezer for the mid-week crunch. He'll show you three one-pot main courses and a salad that can be prepped ahead leaving only one or two additional purchases to round out each meal. Recipes include: Boston Lettuce Salad with Avocado Lime Dressing, Moroccan Chickpea Stew, Braised Shoulder Lamb Chops with Kale and Beans and Red Wine Pot Roast.

Herbs

Episode | From: The Essence of Emeril

The key to any great meal is that is has to be full of flavor. Emeril shows us that making sure the spice and the flavor is right in a meal is all about having the right herbs. In this episode you will leave with the know how on how to make flavorful dishes. He introduces viewers to a Chimichurri herb mixture that makes the flavor of a pork chop jump off of the plate. Then it's a grilled swordfish with a citrus herb vinaigrette that takes this fish dish over the top. Then he brings it on home with a baby lettuce salad with herbed red wine vinaigrette and shaved parmigiano reggiano. It's all about unbelievable flavors.

Farm to Table

Episode | From: Emeril's Florida

Emeril focuses on the "Farm to Table" movement in Florida. His first stop is at "The Floridian" in downtown St. Augustine. There, the owners are working hard to be as farm-to-table as possible. The chef has a farming background and actually ran a farmers market prior to opening the restaurant and tries to use those experiences to help stay true to the restaurant's philosophy. Next, Emeril travels to Boca Raton to a restaurant big on local sourcing and securing most ingredients from local fisherman and farmers. Then Emeril heads to Miami where he visits an urban farm located right near Miami International Airport. The farm mostly grows herbs and also serves as a place city-based school children can come to learn about where their food comes from. Emeril finishes the episode by preparing a farm to table dish of his own, Lettuce Wraps with Tuna, Ponzu, Jalapeno and Sriracha.

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Showing 3,871 - 3880 of 3,883 results for lettuce