Category: Season 3

Chef, Food Network Star and restaurateur Bobby Flay is throwing down with his insanely delicious recipe for huevos rancheros. Bobby has said this is his favorite brunch dish hands down and this recipe is a version he has served at his restaurants for close to 30 years.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: If you are using store-bought tortillas, have them fried in advance of class/episode.

Makes 4 servings

INSTRUCTIONS

For Fried Corn Tortillas:

Heat 2-inches of canola oil in a medium skillet until it reaches 370 degrees fahrenheit.  Add the tortillas, one at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt. 

For the Tomato-Red Chile Sauce:

(Bobby will go through all of the details of cooking this sauce, but feel free to make in advance and have it cooking on the stove at the start of class/episode)

Heat the oil in a medium saucepan over high heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 minute. Stir in the ancho powder and chipotle and cook for 30 seconds. 

Add the tomato puree and honey, season with salt and pepper and cook over high heat, stirring occasionally, until reduced to a sauce consistency, around 25 minutes. Season with more salt and pepper if needed. 

For the Black Beans:

Combine the olive oil, beans, cumin, garlic, in a small saucepan over a low heat. Cook for 10 minutes, season with salt and pepper to taste. Remove from the heat and stir in the oregano. 

For the Eggs:

Heat a large nonstick skillet over medium-high heat. Add one tablespoon of butter to the pan. 

Carefully crack two eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to “baste”; the yolk should still be runny. Remove from the pan and set aside on a plate. Repeat the process using the remaining butter and eggs. 

To Assemble:

Combine sour cream, lime juice and lime zest in a small bowl.

Place a few spoonfuls of some of the tomato red chile sauce onto four plates. Place a fried tortilla on top of the sauce. Top the tortillas with about three tablespoons of the Monterey jack cheese. 

Divide the eggs over the tortillas and ladle a little more of the warm tomato red chile sauce over the eggs. 

Garnish each with some sour cream, black beans, cotija, avocado slices, pickled jalapenos, and chopped cilantro. Serve immediately. 

Best friend duo Daniel Holtzman and Michael Chernow of the incredibly delicious restaurant, ‘The Meatball Shop’ walk you through the ultimate Chicken Meatballs and Honey-Roasted Carrots with walnuts, prunes and mint.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: Preheat oven to 450 degrees before the cookalong begins.

Makes 24 meatballs and 2-4 servings of carrots

INSTRUCTIONS

For the Chicken Meatballs:

Add all ingredients to a large mixing bowl and mix thoroughly. Portion and roll the meatballs into 2 oz spheres (large golf ball) making sure to pack them firmly. Arrange the meatballs on a large, 9×13 baking dish and roast until cooked through, about 17 minutes (165 °F).

For the Carrots:
Toss carrots in a large mixing bowl with oil, coat thoroughly, add salt and toss to coat. Lay the carrots on a baking sheet or roasting pan evenly dispersed and do not touch each other.

Combine the honey and 1/2 cup warm water in a small bowl and stir until mixed thoroughly. Drizzle the honey mixture over the carrots and place in the oven. Roast until all of the water has evaporated and the carrots are soft and beginning to brown, roughly 35 minutes. Keep an eye on them as ovens vary and this could go quick.

While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt and lemon juice and mix thoroughly to combine.

Remove the carrots from the oven and arrange them in a serving dish, spoon the toppings all over and serve.

Chef Jeff Mauro is known as the Sandwich King, so you know if he is calling this recipe The Greatest American Patty Melt it has to be insanely amazing.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

INSTRUCTIONS

For the Caramelized Onions: 

Add the butter to a medium skillet over medium-low heat. Add the onions and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir once, then cook for another 5 minutes, undisturbed, until golden. Deglaze with the sherry. Season with salt and pepper and set aside.

For the Patty Melts: 

Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low.

On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired.

Harlem’s own, chef, author, TV star and restaurateur Marcus Samuelsson, whips up a simple easy but incredible tasty veggie dish with spice-roasted cauliflower, eggplant and avocado that you’re gonna love. Even if you’re a meat eater, we promise you don’t want to miss this one.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

INSTRUCTIONS

For the cauliflower:

Preheat the oven to 400 degrees.

Remove the tough outer leaves of the cauliflower, and cut into large steaks – you’ll get about four per head.

In a large bowl, combine 1 tbsp cumin, 1 tbsp smoked paprika, 2 tbsp olive oil, miso and salt & pepper. Add the cauliflower steaks to the spice mixture and toss to coat evenly. Transfer to a baking sheet and roast in the oven for 20-25 minutes, or until tender and caramelized.

For the eggplant avocado puree:

Take the small eggplant and poke it all over with a fork. Transfer to the oven where the cauliflower is roasting and place directly on the oven rack. Cook until very soft, about 20 minutes.

Once the eggplant has slightly cooled, peel off the skin and scoop the flesh into a blender. Add the avocado, Greek yogurt, ½ tsp cumin, ½ tsp smoked paprika, 2 tbsp olive oil, lemon juice and salt & pepper. Blend until very smooth and set aside. If you don’t have a blender this can be mashed by hand in a large bowl with a fork or potato masher, it just won’t be as smooth.

For the succotash:

In a saute pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, season with salt & pepper, and cook until the onion is translucent, about 5 minutes. Add the zucchini and cook for 3 minutes, or until beginning to soften. Next, throw the corn and peas into the pan, cooking for 2 minutes. Once the corn and peas are just cooked through, add the tomatoes and cook for 1 minute more – you just want to warm these up a bit. Remove from heat and add the scallions, fresh herbs, and the vinegar. Give it a taste and adjust for seasoning with more salt and pepper, if needed.

To serve, evenly distribute the eggplant avocado puree across four plates. Place the cauliflower steaks on top of the sauce, followed by the succotash. Garnish with additional fresh herbs.

Television personality and owner of The Flour Shop, Amirah Kassem, has the recipe for huge smiles with this magical sprinkle covered mega cookie ice cream sandwich. If you are looking for you kids to tell their friends how awesome you are, make this easy, crowd pleasing dessert along with them.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 1, 9-inch cake 

INSTRUCTIONS

Preheat oven to 350 degrees or if using a convection oven, 325 degrees

For the Ice Cream:

Place plastic wrap in a 9” springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid (about 40 minutes).

For the Cookies:

Combine the flour, baking soda, and salt in a bowl and mix together; set aside.

In a separate bowl, combine the room temperature butter and sugars; whisk until fluffy. Add eggs and vanilla to butter/sugar mixture, one at a time, until fully incorporated; be sure to scrape the sides and bottom of the bowl after each addition. Add dry ingredients 1⁄3 at a time until incorporated; do not over mix. Fold in the chocolate chips and mix until evenly distributed.

Spray two 9” baking pans with baking spray. Divide the batter in two even portions; spread into each pan. Bake for approximately 15-20 minutes.

Once the cookies have cooled, place one cookie upside down and layer the ice cream round over it. Place the other cookie right side up over the ice-cream. 

Using your hand, scoop sprinkles and/or chocolate chips all around the ice-cream. Freeze for an additional hour if you want a solid sandwich (easier to cut), but if you’re like me, just eat it!

Iron Chef Alex Guarnaschelli, and her daughter Ava, take listeners through this delicious mashup of two recipes – chicken cutlets and saltimbocca. Dressed up with at the end with zesty vinaigrette, this dish is so easy it is certain to become a weeknight staple for your family.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 2-4 servings

INSTRUCTIONS

Prepare the cutlets: Season both sides of the chicken cutlets with salt. Put the eggs in a medium bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one. Arrange the cutlets on a baking sheet fitted with parchment. Refrigerate for about 20 minutes. 

Preheat the oven to 350F.

Cook the sage and prosciutto: In a large skillet, heat 1 tablespoon of the oil. Add the Prosciutto slices to the oil in the pan and cook over low heat until crispy, about 2 minutes. Remove them and add the sage leaves and cook until they are pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. With the heat off, stir the garlic into the cooking oil and season with salt. Allow the garlic to simmer in the warm oil for 1-2 minutes to cook off the raw flavor and transfer the garlic and oil to a medium bowl. 

Cook the chicken cutlets: Heat 2 tablespoons of the oil each in two large pans until it smokes lightly. Add the chicken cutlets in a single layer and cook, over medium heat, on their first side until golden brown, about 3-5 minutes. Turn on their second side and cook 5-7 additional minutes. Remove the cutlets and place on a baking sheet lined with parchment, drain excess grease. Season with salt. Place the tray in the oven to keep warm. Repeat with remaining cutlets.

Make the vinaigrette and finish the dish: Whisk the red wine vinegar, lemon juice and olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

Food Network star and Iron Chef Michael Symon walks you through how to make an easy potato-less gnocchi that ANYONE can do along with a quick and delicious bolognese that is sure to up your cooking game.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: This recipe begins with the Bolognese sauce and the Ricotta Gnocchi recipe follows. You will save some time is you have a pot of water boiling when you start cooking.

Makes 2-4 servings

INSTRUCTIONS

For the Bolognese:

Place a heavy bottomed pan over medium high heat and add about ¼ cup of olive oil. Add the ground meat and break up any lumps as it cooks. Cook until it begins to brown.

Add the onions, carrots, celery and garlic with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, about 5 minutes.

Stir in the tomato paste and toast it for a few minutes until it looks rusty. Add in the remaining ingredients and bring to a simmer. Cook, partially covered for at least 20 minutes, until the sauce has thickened and reduced. Season with salt and pepper.

To serve, cook the gnocchi in boiling salted water until just tender. Add to the Bolognese along with a pat of butter. Serve with freshly grated parmesan.

For the Ricotta Gnocchi:

Combine the flour, parmesan, salt and zest in a bowl.  Add the ricotta and egg.  Combine well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork, which could cause the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square.  Cut the dough into fourths using a bench scraper or knife.  Gently roll each piece into foot long ropes, about an inch in diameter flouring as needed to prevent the dough from sticking to the surface. Cut each rope into ½ inch pieces with a bench scraper or knife and set aside while your water comes to a boil.

Bring a large pot of salted water to a boil. Drop the gnocchi in and cook for a few minutes, or until they float. Remove from the water and place directly into your Bolognese. Finish with a pat of butter and some freshly grated parmesan. 

It’s time to cook along with this multi-award winning chef, Jean-George Vogerichten in his home. You won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp – here’s a hint – its corn nuts.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 2 servings

INSTRUCTIONS

For the Shrimp:

Season shrimp lightly with salt and pepper. Toss with flour and shake out excess. Submerge in egg whites, then toss in the ground corn nuts and drain through a colander shaking off excess.  Heat oil in a sauté pan and cook until golden on both sides, then blot well on plenty of paper towels.

For the Broth:

Sweat shallots, ginger and lemongrass in olive oil with ½ tsp of salt until soft then add corn, turmeric, cayenne and water and bring to a boil then turn down to a simmer for 10 minutes. Puree in blender until completely smooth and pass through a fine mesh strainer; push with a ladle to extract all liquid. Season with remaining 1 ½ tsp of salt.

For the Chili Oil:

Combine all ingredients in a small pot and heat to 165 degrees Fahrenheit. Let cool at room temp then strain through a coffee filter.

To Serve:

Sauté corn in extra virgin olive oil and finish with scallions, jalapeno, cilantro and lime juice. Season with salt and spoon into the center of 2 warm bowls. Divide hot broth between the two bowls. Arrange the shrimp around the corn. Sprinkle with the chives. Drizzle with chili oil and finish with microplaned lime zest.

TV personality Rachael Ray is at home showing you how to make an Italian twist on French toast using parmesan custard, drizzled with honey and topped with macerated strawberries, aged balsamic vinegar and basil leaves.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

INSTRUCTIONS

In a medium to large size mixing bowl, add the strawberries, aged balsamic, sugar, pinch of salt and basil. Toss together, let macerate and set aside.

Preheat a nonstick or cast iron griddle over medium-low to medium heat.

Whisk up the custard: eggs, half & half, parmesan and nutmeg.

Warm the honey in a small pot over low heat.

Brush the griddle with the melted butter. Soak and turn the bread in the custard and place on the griddle. Cook in two batches slowly, until one side is golden brown. Turn and cook on the other side until golden and cooked through. Remove from griddle and cut toast corner to corner. Line up triangles of toast down the center of the plate and drizzle with warm honey. Top with macerated berries.