The Chef's Kitchen


Now we’re cooking! PBS39 has teamed up with The Chef’s Kitchen to develop cooking shows in the new Morris Black Kitchen at SteelStacks. Creator and director Steven Horn, of the production company Hype413, inc., brings his culinary expertise to PBS39, where new episodes of The Chef’s Kitchen are now being taped.

The Chef’s Kitchen features the nation’s top celebrity chefs showcasing tips and techniques on how to prepare dishes from their notable restaurants. Now, The Chef’s Kitchen will also feature the dynamic culinary talent of Lehigh Valley chefs to their viewers. The show airs on traditional broadcast television networks across the country reaching more than 44 million households. Episodes are featured on Internet networks and sites such as hulu, blip.tv, iTunes, YouTube and MeFeedia.

On December 12th, PBS39 and The Chef’s Kitchen held a launch party to announce the new partnership.

Learn more about The Chef’s Kitchen

Learn more about Hype413, Inc.

Next Studio Taping:
TBA
PBS39 Studios

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

Directions

Cook pasta.

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.

 

Ingredients

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
4 eggs
1 tblsp. white vinegar
salt and paper to taste


Find more recipes at the Chef's Kitchen