Tyler Florence takes two common, inexpensive cuts of meat and transforms them into surprising meals. First, Pot Roast Tacos, made with meltingly-tender braised meat, tossed with sauce and served warm with delicious toppings, including Tyler's go-to guacamole. Then, there's Grilled Skirt Steaks with Hawaiian-Style Teriyaki Glaze that proves you don't need an outdoor barbecue to master grilled meat, as Tyler demonstrates the right techniques for seasoning and grilling and challenges the merits of meat marinades.
1. Nola's Creole Shrimp & Homemade Tasso Pot Pie 2. Bacon Wrapped Monkfish, served Pheasant Style 3. Cedar Plank Fish with a Citrus Horseradish Crust 4. Grilled Filet of Beef with a Blue Cheese Glacage and Bacon Mashed Potatoes
Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha
Gameplan 1 Day Before Party:
Simmer steak and vegetables for Ropa Vieja.
Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook.
Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce.
Tear steak into bite-size strips.
Chop and sauté onions, garlic and peppers for Ropa Vieja.
Season black bean mixture.
Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight.
Strain black beans, cool and store in refrigerator overnight.
1 Hour Before Party:
Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm.
Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm.
Reheat Ropa Vieja.
Reheat Cuban Black Beans.
At the Party:
Blend and serve Caipirinha Cocktails.
Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains.
Eat and Enjoy!
Roberta's a size 22, but wants to wear a size 10 dress to her daughter's wedding. Her fad diets and meal replacements have thrown her off track so Kathleen shows her how to choose tasty foods, exercise, and banish binges.
Tonight its all about casseroles! You may be thinking green beans and mushroom soup or tuna and potato chips. Well, tonight Emeril is gonna change the way you think of that one pot wonder...the casserole.
Chef George Stella is joined by best-selling cookbook author Dana Carpender to prepare some of her favorite quick and easy, low carb gourmet meals. Together they make a heaping fresh spinach salad topped with toasted pecans; a feta-spinach salmon roast; a dish Dana calls "Little Mama's Side Dish" which uses chopped cauliflower as its base mixed with green pepper, chopped onion and sautéed bacon; and finally a simple dessert called strawberry cups topped with a pretty fanned strawberry and a dollop of homemade whipped cream.
Top 5 Tips
1. Cauliflower is a great stand-in for potatoes and rice, adding texture while picking up the flavor of whatever it is cooked with.
2. Low carb is about freshness, but not everyone has time to prepare a fresh meal everyday. Stay healthy by preparing things in large quantities and saving the leftovers. Protein-packed chilis and meat roasts are easy to make and can last for days in the fridge.
3. Watch out for unsuspecting veggies. Onions are what George calls a "borderline vegetable" since it contains so many natural sugars. Limit yourself by using one onion for up to four different meals.
4. Olives are a great salty snack alternative for low carb diet programs.
5. Berries are an excellent choice for low carb dieters. They are lower in sugar than their fruit counterparts and are packed with anti-oxidants.
Walter Staib of City Tavern, one of the oldest restaurants in the country and old hangout of our forefathers makes West Indies Pepper Pot Soup, Thomas Jefferson's Sweet Potato Biscuits, Herbed Spaetzle and Tavern Turkey Stew with Fried Oysters.