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Feb 27
published by rtorres
07:55pm, Feb 27, 2014

To make the Kerala style coconut curry:

- In a hot pan add 1Tbsp of extra virgin olive oil
- Add 1 cup each of chopped red onion and spanish onion, sauté until translucent over medium heat
- Add 1/2 cup of green chillies (adjust according to spice level desired)
- Add 1cup chopped vine ripened tomatoes, let cook on low heat
- Simultaneously in another hot pan prepare to toast spices
- Add enough olive oil to coat the second pan
- On a low heat add 6-8 whole cloves
- Add 2 tsp cumin powder
- Add 2 tsp garam masala
- Add 2 tsp turmeric powder

Feb 20
published by rtorres
08:15pm, Feb 20, 2014

Ingredients:

6 oz Cooked Pork Belly (Recipe To Follow)
1 tsp Dijon mustard
1 tbsp Favorite Teriyaki Sauce
1 Large Whole Egg
6 oz Cooked Japanese style Round Udon Noodle Handful Julienned Vegetables such as Carrots, Zucchini, Red Pepper, Bok Choy, Scallions
2 Cups Seasoned Dashi Broth (Recipe to Follow)
4-7 Large Peeled and deveined Prawns
Sriracha
1 tsp Olive Oil

Jan 23
published by rtorres
07:35pm, Jan 23, 2014

To prepare lump crab meat crust lemon aioli:

- In a bowl add:
- 6 oz minced garlic
- 4 oz lemon juice
- 4 oz egg yolk plain
- 2 oz Dijon mustard
- 1 oz Kosher salt
- 1 QT canola oil
- 1 QT extra virgin olive oil,
- Combine all ingredients and pulse slowly emulsify with oil season
- Add 4 oz of lump crab meat and lightly toss until ingredients are binded equally

For the Chilean sea bass:

- Season 7 oz piece of Chilean sea bass with salt and pepper evenly on both sides

Jan 10
published by jflanagan
08:03am, Jan 10, 2014

Restaurant Hunter "Signature Dish" Recipe: Whole Peking Duck for Two at Monsoon in Babylon

To make duck marinade:

- In a bowl combine:
- 2 oz. oyster sauce
- 2 oz. hoisin sauce
- 1tbsp. ginger powder
- 1tbsp. Chinese five spice
- 1tbsp. orange peel powder
- 1/2 tbsp. licorice powder
- 1/2 tbsp. ground white pepper
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 cups ginger
- 2 cups scallions
- Mix all ingredients together until evenly incorporated, then set aside

Nov 14
published by rtorres
07:59pm, Nov 14, 2013

(Makes Approximately 20 Pieces of Fried Mac & Pepper Jack)

To make pasta:

- On high heat in a large pot bring 2 gallons of water to a boil with 3 tablespoons of kosher salt
- Add 2 pounds of cellentani pasta
- On high heat boil pasta until it is fully cooked (approximately 8 minutes)
- When finished, drain pasta and set aside for later use in a large mixing bowl

To make roux:

- In a small saucepan melt 1/2-pound of unsalted butter over low-medium heat
- Once the butter is completely melted, slowly add 2 cups of flour and whisk until completely incorporated

Nov 07
published by rtorres
08:03pm, Nov 07, 2013

(Makes 36 Ravioli)

To make raspberry filling:

- In a large pot add 3 pints of black raspberries
- Add 3 CUPS sugar
- Add 1 QUART of water, let reduce for approximately 15-20 minutes on medium-high heat
- In a separate container add a 1/2 cup cold water with 2oz of unflavored gelatin, then add to ingredients in pot and let boil for approximately 2 minutes on medium-high heat
- When finished boiling, pour ingredients in pot into a 4-inch shallow pan and let chill in refrigerator for 24 hours until mix is a thick, firm jelly-like texture

To make chocolate ravioli sheets:

Oct 17
published by rtorres
06:45pm, Oct 17, 2013

(Makes one serving)

- Pound thin a 4-ounce boneless chicken breast and cut into 8 pieces

- Dredge chicken in 1/4 cup of flour

- In a medium-sized saute pan, add 1 tablespoon of olive oil to pan over medium-high heat, browning chicken on both sides

- Add 1 teaspoon of chopped shallots

- Add 1/2 teaspoon of kosher salt

- Add 1/2 teaspoon of ground black pepper

- Add 1/2 teaspoon of dried basil

- Add 1 tablespoon of fresh chopped parsley
- Add 1 teaspoon of chopped garlic, then put back on stove and let garlic come to a golden brown

Oct 10
published by tvineeth
02:11pm, Oct 10, 2013

(Makes one serving)

- Trim fat from one 8-ounce chicken breast, then butterfly and pound thin

- Stuff chicken with:
- 2 ounces huitlacoche (corn mushroom)
- 1 roasted poblano pepper, sliced
- 2 ounces chihuahua cheese
- 2 ounces oaxaca cheese

- Roll chicken tightly in saran wrap and twist ends; repeat this step once more with tin foil

- Fill medium-sized roasting pan with 1 quart of water

- Place wrapped chicken inside of steamer basket, then cover tightly with tin foil and let steam in 400-degree oven for 20-25 minutes

Aug 22
06:04am, Aug 22, 2013

Restaurant Hunter "Signature Dish" Recipe: Grillades and Grits at Big Daddy's Restaurant in Massapequa

To Make Grillades Sauce:

- In a sauce pot over medium heat, add:
- 4 oz chopped celery
- 4 oz chopped onions
- 2 oz chopped red peppers
- 2 oz chopped green peppers
- 2 oz chopped jalepino peppers
- 2 oz chopped garlic

- Sweat in 2 oz of butter and let cook for 3 minutes

- Still over medium heat, add to pot:
- 4 oz tomato puree
- 4 oz chopped tomatoes
- 4 oz red wine
- 4 oz hot sauce

Aug 07
01:26pm, Aug 07, 2013

Restaurant Hunter "Signature Dish" Recipe: Soft Shell Crabs with Fennel Salad at Ethos in Great Neck

(Makes one serving)

To prepare soft shell crabs:

- Cut and clean soft shell crab (each crab weigh roughly 3 ounces).

- Coat top shell only with approximately 4 ounces of panko bread crumbs.

- Heat 2 ounces of olive oil in a saucepan over medium heat.

- Add crabs top shell down in pan, and let cook on medium heat for approximately 2-3 minutes until golden brown, then flip over and repeat step. Once both sides have a golden brown color, remove from pan and set aside.

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