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Superbowl Cook Along

Episode | From: Cooking Live

Today, Deep Dish Sausage, Bell Pepper and Onion Pizza; Iceberg Wedges with Ranch Dressing; Chocolate and Orange Triangles

Alex grew up with a pizzeria in her building, so it's no wonder she has a special love of this slice of Americana. Alex teaches her students the recipes for Basic Pizza Dough, Cast Iron Pizza With Sausage and Caramelized Onions, Blackberry and Ricotta Pizza and Easy Garlic Knots.

Football Time with Emeril

Episode | From: Emeril Live

Chili Filled Corn Pancake Cones; Spicy Fried Turkey Legs with Ranch Dressing; Emeril's Favorite Brown Sugar Baked Bologna; Crawfish and Hot Sausage Pizza

Leftovers

Episode | From: Cooking Live

Today, Sara will prepare a meal from this week's leftovers alone! Pasta Caponata Pizza; Bread Soup; Beet Greens and Stilton Salad; Mashed Potato /Sausage Soup

Kids Cook The Darndest Things

Episode | From: Emeril Live

Laugh and learn as Emeril shares recipes fun and easy enough for kids to help prepare. It's A Good Morning Muffins, Emeril's Scrambled Egg and Sausage Burritos, Oh Yeah Baby Glazed Carrots, Pizzazzy Pizza Sandwiches, Layered Fruit Dip

Chicago

Episode | From: Chefs vs. City

Chefs Aaron Sanchez and Chris Cosentino go up against Chicago restaurateurs Gregg and Joey Morelli. The teams face-off while making common Chicago foods like homemade sausage and deep-dish pizza. The real test comes when the teams must deliver hot dogs on roller skates and identify scientific food made of paper!

Super Bowl Party Soup

Episode | From: How to Boil Water

Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash. 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: Colander Large saucepan with lid Large soup pot Pepper mill Immersion blender or regular blender Wooden spoon Cutting board Chef’s knife Slotted spoon Measuring spoons Rolling pin Pizza cutter or chef's knife Pastry brush Parchment paper Sheet pan or cookie sheet Ladle Liquid measuring cup Tips: Soak beans in 3-4 times as much UNSALTED water as the quantity of beans Soaking beans is necessary because: They need to absorb some moisture in order to cook evenly Soaking keeps beans from splitting open Soaking breaks down the indigestible sugars that cause intestinal problems Soaking maximizes the nutritional content of beans Quick soak vs. long soak: For quick soak Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Long soak Soak beans in cold water overnight or for 8 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Puff pastry: Available pre-made in the frozen section It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc. Recipe Rescues: For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.