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Hot Dish with Franco

Hot Dish with Franco

Saturday 12|11c #HotDishWithFranco

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Showing 1 - 15 of 21

Steak frites get reimagined with a South American twist when delicious skirt steak gets drizzled with a bright green and vibrant chimichurri. Twice-cooked wedges of potato come out fluffy on the inside with a golden crunchy exterior.

Steak Frites

Recipe courtesy of Franco Noriega

Use store-bought flatbreads for an easy-to-make, family-friendly meal. The savory prosciutto, melty caramelized onions and sweet balsamic vinegar glaze combine perfectly with the melty mozzarella. Top the whole thing with peppery micro arugula for a full flavored meal.

Prosciutto Flatbread Pizza

Recipe courtesy of Franco Noriega

These tiny arepas are the perfect bite. The spicy mayo, creamy avocado and crispy chorizo pair perfectly with the warm, chewy arepas.

Baby Arepas

Recipe courtesy of Franco Noriega

This national cocktail of Peru uses pisco, which is a brandy with earthy grape notes. It's an easy-to-drink cocktail that balances citrus tartness from fresh lime juice, mild sweetness and an herbaceous quality from the bitters. The egg white gives the cocktail a silky mouthfeel and a frothy texture.

Pisco Sour

Recipe courtesy of Franco Noriega

This avocado toast is hearty and packed with nutrients. It's a perfect breakfast to start the day but can also be a quick-to-assemble and nutritious lunch or dinner. Thick slices of whole grain bread are topped with avocado, then finished off with a sweet and tangy green salad.

Avo Toasty

Recipe courtesy of Franco Noriega

Sweet pears and tangy goat cheese are a match made in heaven. Then add peppery arugula, licorice-y fennel and nutty pecans, and you have a flavorfully balanced salad in itself. This salad brings all those classic flavors together, but with an unexpected twist: goat cheese-wrapped grapes.

Pear and Goat Cheese Salad

Recipe courtesy of Franco Noriega

Creamy and tender baby potatoes get smothered in a rich cheesy sauce with a fruity mild kick from aji amarillo, the yellow chile pepper native to Peru. Topping it with a jammy egg and a sprinkle of fresh dill makes this a comforting side dish to any meal.

Papas Huancaina

Recipe courtesy of Franco Noriega

This is an easy, yet elegant side dish that pairs perfectly with any protein, or just eaten on its own. A nutty and tangy lemon brown butter comes together quickly and is poured over charred asparagus, and a large crispy Parmesan "chip" (AKA frico) is quickly whipped up and crumbled over the top for a salty garnish to finish off the dish.

Parmesan Lemon Asparagus

Recipe courtesy of Franco Noriega

Nothing screams the best dessert ever like a chocolate chip cookie with more warm, oozing chocolate on the inside. Even better, they are made in individual little cast iron skillets and served with an ice-cold scoop of vanilla ice cream on top. A sort of deconstructed ice cream sandwich, if you may – only this one is served warm!

Lava Chocolate Chip Cookie

Recipe courtesy of Franco Noriega

Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) — a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.

Vegetable Ceviche

Recipe courtesy of Franco Noriega

This is all your favorite components of tiramisu, but deconstructed into a simplified dessert. You can serve the tiramisu immediately or refrigerate overnight for an easy yet impressive make-ahead dessert. Also, add 1 tablespoon coffee liquor or dark rum to the mascarpone mixture for a boozy, adults-only twist.

Deconstructed Tiramisu

Recipe courtesy of Franco Noriega

This protein-packed quinoa salad is anything but boring. There's a generous addition of peppery arugula, earthy baby kale and fried sweet plantains. Then the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds for a variety of interesting flavors and textures in each bite.

Quinoa Salad with Fried Plantains and Jalapeño Vinaigrette

Recipe courtesy of Franco Noriega

Tomato bruschetta is usually served at the height of tomato season, but by taking ubiquitous cherry tomatoes and cooking them low and slow with good olive oil and lots of seasoning, you can enjoy them year-round. Paired with creamy ricotta and crusty bread, this is an excellent appetizer or cocktail hour nibble. The bright gremolata brings added flavor and color for an ultimately delightful dish.

Grape Tomato Bruschetta

Recipe courtesy of Franco Noriega

This Bolognese is comfort in a bowl. The blend of three meats gives layers of hearty flavor paired with the sweetness from the tomatoes. Simmered until thick and made extra decadent with the addition of cream, it makes the perfect dinner and leftovers all week!

Rigatoni Bolognese

Recipe courtesy of Franco Noriega

Meaty chicken thighs are seasoned with a fragrant rosemary oil, then grilled to perfection. Serve over a homemade Dijon mustard sauce and top with fresh lemon zest and micro arugula for a simple yet impressive main course.

Grilled Lemon Dijon Chicken

Recipe courtesy of Franco Noriega

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