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Showing 861 - 870 of 960 results for scallops
Tropical Tastes
Episode
| From:
Semi-Homemade Cooking
Sandra is bringing the taste of the tropics right to her sister’s kitchen for an exotic and easy meal. Chicken with Peanut Curry Sauce on a bed of coconut rice will get your taste buds dancing. Then, sea scallops get a tangy makeover, when marinated in a pina colada mix and paired with pineapple. Sandra also turns an everyday cookie mix into an exotic Macadamia Coconut Cookie that’s easy as 1,2,3. Finally, it’s Sandra’s Lime in the Coconut cocktail--you’ll want to drink all up!
Pour On Some Summer
Episode
| From:
The Kitchen
Summer sauces are the star of the menu, starting with Katie Lee's Sweet and Spicy Grilled Chicken and Cucumber Salad and Geoffrey Zakarian's Seared Scallops with a Caper Honey Sauce. Sunny Anderson and Jeff Mauro share two new sauces for jazzing up grilled chicken: Lemon Pepper Sauce and Cherry Pepper Honey Mustard. Sunny also makes a T-Bone Steak with an "Any Herb" sauce, and Kansas City pitmasters Jason and Megan Day drop by to make a BBQ-inspired Potato Salad. For dessert, it's a head-to-head Sundae Sauce-off with Katie's Roasted Peach Sauce and Geoffrey's Boozy Chocolate Sauce.
Talented & Terrible: Culinary Pageant
Episode
| From:
Worst Cooks in America
It's showtime! The recruits step up to the spotlight in the first-ever Boot Camp Culinary Pageant. Competing head-to-head, they show off their kitchen skills in hopes of being crowned Mister or Miss Boot Camp -- and scoring a sweet advantage for their team. Then, it's time to get fancy as chefs Anne Burrell and Gabe Bertaccini teach their teams the delicate art of cooking scallops in the skill drill challenge. Later, in the main dish cook, the recruits take on a restaurant classic, steak au poivre. Those who can't keep up will be sent packing.
Portland, OR
Episode
| From:
Rachael Ray's Tasty Travels
Rachael’s in the Pacific Northwest’s most laid back city to give her top picks for food and fun. First, she explores the coffeehouses of Portland with a visit to World Cup Coffee & Tea. Next, she grabs a seat at Family Supper for a delicious home-cooked meal. After that, she uncovers Portland’s past with a visit to Hobo’s for scallops, and explains the purpose of Portland’s Underground Tunnels. Finally, it’s off to the Blue Monk for outstanding Italian upstairs, and cool Jazz music downstairs.
New Year's Eve for Two
Episode
| From:
Down Home with the Neelys
The Neelys are celebrating a "New Year's Eve for Two," and you can bet your bottom it's going to be romantically delicious! First, it's a Grilled Rib Eye for Two with Arugula and Tomato Salad. Then, Gina's fixing up her special Passion Pasta filled with juicy shrimp and sea scallops galore. For dessert, it's a Dreamy Chocolate Mousse that will glide off your spoon like silk. Finally, a concoction that will make even the most finicky of suitors fall madly in love, the Love Potion Cocktail. The ball is about to drop, and this "New Year's Eve for Two" is sure to be a tasty celebratory meal!
Shift 3: Resourcefulness
Episode
| From:
24 in 24: Last Chef Standing
The 11 remaining chefs are starting to feel the effects of cooking for seven straight hours. In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the chefs to create a three-course meal worthy of a black-tie event in 60 minutes. But the chefs will have to be resourceful with more than just their time -- ingredients like strawberry milk, pimento cheese, carrot tops, dried scallops, Carolina reaper peppers and shell-on pistachios must also be incorporated into their meal. How they use the ingredients is up to them, but then it's up to judge Jet Tila to decide which chef will be clocking out.
Wine and Dine
Episode
| From:
Guy's Ranch Kitchen
Inspired by the bounty produced in nearby Sonoma and Napa counties, Guy Fieri asks his chef friends to make a meal with local wine as the star. Alex Guarnaschelli uses both red and white in her pecan- and breadcrumb-stuffed mushrooms, and she makes a surprise dessert of lemony cake bursting with juicy grapes. Marc Murphy prepares a cucumber-tomato salad with basil vinaigrette and a delicate stuffed quail with crushed potatoes cooked in flavorful garlic confit. Jonathan Waxman uses his culinary wizardry to turn cheap red wine into a mouthwatering wild boar ragu, and he roasts a succulent whole duck with chanterelles and a Cabernet Sauvignon sauce. Finally, Michael Voltaggio makes the unlikely pairing of wine and cherry cola in a delicious Kalimotxo cocktail, and he serves up perfectly seared bacon-stuffed scallops in a delectable green grape and yeast sauce over cauliflower.
