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Virginia

Episode | From: Food Network Specials

In Richmond, Virginia the Jefferson Hotel is a building of sophistication and history. Diners head to Lemaire for a meal with the same finesse. G meets with Chef Walter to see his take on the fried green tomato. Award-winning chef Jason opened Comfort to serve local ingredients with his own style. He shares with G his techniques on preparing braised pork and sides in his 'comforting' restaurant. Lavender Field Farms offers fresh honey, herbs, eggs, and beauty products all prepared fresh on the premises. G gets to experience a day in the life at the farm with owner Nicole before preparing a simple but summery skirt steak salad with a honey-citrus dressing.

Pantry Dinner

Episode | From: Easy Entertaining with Michael Chiarello

When dinner is down to the wire or you're too tired to cook, a meal straight from the pantry is the way to go! Michael teaches us the essentials of a well stocked cupboard to make quick and impressive meals for impromptu guests. Who knew it was so easy? Gameplan Hour Before Dinner (made with guests): Mash anchovies and capers for puttanesca sauce Steam skins off of canned tomatoes for bruschetta Put marinara sauce, clam juice, black pepper in sauce Pit and chop olives and add to the sauce. Add mashed anchovies and capers combination to the sauce. Add fresh oregano. Chop steamed tomatoes for bruschetta. Chop prosciutto and cook on stovetop to add as bits to salad. Mix salad dressing: chopped tarragon, Dijon mustard, gray salt, sherry vinegar Make poached eggs for salad. Prepare greens. Make bruschetta on grill and then top with chopped tomatoes, basil & olive oil Make pasta Dinner Party: Serve salad, pasta puttanesca with bruschetta After dinner, make espresso Make dessert: hazelnut gelato with steamed milk, biscotti and then add hot espresso Wine Recommendation Chiarello Vineyards Cabernet

Country Thanksgiving

Episode | From: Easy Entertaining with Michael Chiarello

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella Gameplan 1 Day Before Party Peel and dice butternut squash and chop herbs for Roasted Butternut Squash. Blend and simmer brown butter sauce and toss with squash. Roast squash. Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight. Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight. Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight. 3 Hours Before Party: Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving. Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad. Sauté mushrooms and thyme and add to Autumn Panzanella Salad. Reheat prepared Roasted Butternut Squash. Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys. Assemble and dress Autumn Panzanella Salad. At the Party: Carve and serve turkeys with gravy. Serve Autumn Panzanella Salad and Roasted Butternut Squash. Eat and Enjoy! Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley

Ensalada Esmeralda with Avocado Dressing

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

1 Review

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!

Solo Pollo

Episode | From: Easy Entertaining with Michael Chiarello

All of your poultry questions will be answered today because we’re serving the best and easiest birds around. It starts with our Crushed Chicken and ends with our fluffy meringue eggs in a green custard nest. Gameplan Day Before Party: Coat bread cubes to make croutons for Pea Panzanella Mix and blanche pea dressing for Pea Panzanella, refrigerate for party Pull croutons for Pea Panzanella, set aside Morning of Party: Mix and puree pistachio custard for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Mix and poach meringue eggs for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle 45 Minutes Before Party: Season and brown chicken for Chicken Ala Vendimia Mix pea dressing with coated croutons, pour into spring mold for Pea Panzanella Reduce sauce for Chicken Ala Vendimia At Party: Unmold Pea Panzanella, top with salad Add grapes to Chicken Ala Vendimia and serve Eat and Enjoy: Assemble and serve Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Eat and Enjoy Dessert.