Next Studio Taping:
Wednesday, January 28th
This is a "special engagement" day of taping. Tickets will not be sold for individual tapings.
9:30-10:30am Chef Steve Kershner of Twisted Olive
10:30-11:30am Chef Mike Joyce of Molinari's
11:30-12:30pm Chef Grisafi of Corked Wine Bar & Steak House
1:30-2:30pm Chef Lee Chizmar of Bolete
2:30-3:30pm Chef Shawn Doyle of Savory Grille
3:30-4:30pm Chef John Pukaneca of Grille 3501
Be part of the live studio audience for a taping of The Chef's Kitchen in the Morris Black Kitchen at PBS39! For the person who is passionate about food and wine, The Chef's Kitchen provides tips and techniques from the country's most exclusive restaurants. The show is dynamic in its production and entertaining in its content. We feature award-winning chefs, notable bakers and the world's most learned sommeliers. Every episode showcases one of the nation's top culinary talents; they share their basic disciplines with our audience resulting in techniques that are original and informative. For individuals who enjoy the art of cooking this natural sharing of knowledge and creativity is very appealing.
Pan Seared Halibut with Corn, Bacon & Spinach Ragu by Deluty, Evan featured in the March 12th taping
Add the cream and asparagus to a large sauté pan; bring to a boil and steep for 10 minutes.
(Remove asparagus and reserve cream)
Drain pasta and season w/ salt and pepper to taste. Add white truffle oil and parsley to finish.
Season the halibut w/ salt and pepper to taste
Add 1 tablespoon of EVOO (Extra Virgin Olive Oil) to a hot pan and sear the halibut presentation side down. Cook for 4 minutes on each side, until golden brown. Remove from pan and place in a 450 degrees farenheit oven, for 2-3 min
Add a tablespoon of EVOO to pan and sauté garlic and leeks, And plate, on side small saucepot parboil potatoes and dice.Season with salt and pepper, until fork tender. Add spinach.
Place leek, and potato on center of plate, fish on top
In a separate pan, sauté other half garlic, w/ clams in other half EVOO
Cover and steam until the clams open. On low heat, place clams around plate - liquid from clams will make a sauce.
Drizzle sauce around plate.
Poach eggs with a tablespoon of white vinegar. Drain from water and place on top of dish.
4 cups linguini
4 oz. heavy cream
4 oz. asparagus
4 portions of 7 oz. Halibut
20 little neck clams
2 oz. EVOO
2 cloves garlic, sliced thin
4 oz. diced potato
2 tbls. chopped Italian parsley
4 oz. melted leeks
2 tablespoons - white truffle oil
½ cup baby spinach
1 tblsp. white vinegar
salt and paper to taste
Find more recipes at the Chef's Kitchen