Recipe Talk

Request a Recipe

Grilled gaucho steak with chimichurri sauce recipe courtesy michael chiarello

Peanut Patty
Ola, United States
about 18 years ago

Grilled Gaucho Steak with Chimichurri Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 8 servings
User Rating:

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows

Prepare a medium-hot fire in the grill.
Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.

Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.

Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.

Chili Water:
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
Mix all ingredients together.

Chimichurri Sauce:
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

Episode#: MO0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
-----------
Tomato "Carpaccio" with Arugula and Herb Salad Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 6 to 8 servings
User Rating:

For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period.

For the vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped fresh basil leaves
2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes)
5 ounces Sweet 100 tomatoes, cut 1/2, 1 cup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced
Salt and freshly ground black pepper
4 ounces (about 6 cups) fresh baby arugula
2-ounce chunk Parmesan

For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.
To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.

Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.

Episode#: MO0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
-------------------------

Mango Dos Leches Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Yield: 8 to 10 servings
User Rating:

6 eggs, at room temperature
1 cup sugar
1/8 teaspoon salt
1 cup all-purpose flour
1 can sweetened condensed milk
2 cups whole milk, scalded
12 ounces mango puree
1 teaspoon almond extract
1 teaspoon vanilla extract
1 mango, diced
Dark rum
Brown sugar

Preheat oven to 350 degrees F.
Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.

Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.

Episode#: MO0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

------------------

Limoncello Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 30 servings
User Rating:

You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink.

12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith
3 sprigs lavender, optional but lovely
2 liters light rum or vodka
6 cups sugar
3 cups water

Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.
Strain the mixture into a decanter.

Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.

Serve in small aperitif glasses.

Store in the freezer for up to 1 year.

Episode#: MO0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

-----------------

Tri-Colore Salad with Frico Crackers and Caesar "Vinaigrette" Recipe courtesy Michael Chiarello
See this recipe on air Sunday Oct. 08 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour 5 minutes
Cook Time: 20 minutes
Yield: 6 servings
User Rating: No Rating

Cooking Notes: Make the dressing a day ahead and keep it in the refrigerator. It likes to sit, so the garlic and anchovy flavors can bloom. You can also make the frico crackers a day ahead and keep them at room temperature wrapped in plastic.

For the dressing:
3 medium garlic cloves
6 oil-packed anchovy fillets, minced
1/4 teaspoon finely ground sea salt, preferably gray salt
1 tablespoon Champagne vinegar
1 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 teaspoon fresh coarsely ground black pepper
1/2 cup pure olive oil
1/4 cup freshly grated Parmesan
For the crackers:
2 1/2 cups freshly grated Parmesan

3 heads endive, cored and separated into whole leaves
1 head radicchio, separated into whole leaves
3 cups lightly packed arugula, stems removed
1 tablespoon freshly grated Parmesan

To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.

In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.

Episode#: MO0804
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

----------------

Grilled Red Onions Recipe courtesy Michael Chiarello
See this recipe on air Sunday Oct. 01 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: about 3 cups
User Rating: No Rating

2 red onions, peeled and sliced 1/2-inch thick
Olive oil
Salt and freshly ground black pepper

Preheat a grill or a grill pan.
Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole.

Episode#: MO0803
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

------------------------

Late Summer Tomato Bruschetta Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
User Rating:

1 loaf day old country bread
6 whole canned tomatoes
6 roughly torn basil leaves
3 tablespoons olive oil
2 cloves garlic, peeled

Preheat a grill or grill pan.
Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.

Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.

Yield: 6 servings

Episode#: MO1B06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

----------------------

Stove-Top Preserves Recipe courtesy Michael Chiarello
See this recipe on air Sunday Oct. 01 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: about 2 pints
User Rating: No Rating

4 pints fresh strawberries, washed, cored and quartered
1/2 cup sugar
Pinch salt
Pinch black pepper
2 lemons, juiced
1 teaspoon freshly chopped rosemary leaves

In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 minutes. Transfer preserves to a bowl and let cool to room temperature.
Serve with toasted bread or baked goods.

Episode#: MO0803
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

---------------------

Jan Birnbaum's Roasted Chicken on Summer Greens with Corn Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 12 hours
Cook Time: 1 hour 10 minutes
Yield: 4 servings
User Rating:

Marinade/Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons Champagne vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1 large shallot, minced
1/2 bunch tarragon, leaves finely chopped
2 cups extra-virgin olive oil
2 tablespoons melted bacon fat
Salt and freshly ground black pepper
1 (4 to 6-pound) chicken
2 tablespoons Seasoning Mix, recipe follows

Stuffing:
1 medium onion, cut into thirds
2 bay leaves, broken up
2 sprigs rosemary
1 head garlic, peeled and smashed
1 lemon, cut into eighths
Big pinch freshly ground nutmeg
20 whole black peppercorns
2 tablespoons mustard seeds
2 tablespoons extra-virgin olive oil

1 cup rice flour (all-purpose flour may be substituted)
Salt and freshly ground black pepper
12 small fresh shucked oysters
10 tablespoons canola or peanut oil
1 tablespoon butter
1 cup corn kernels
1 1/2 cups canned piquillo peppers or roasted red peppers, diced
4 green onions, green part only, chopped
2 tablespoons chopped parsley leaves
8 cups arugula

To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat. Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette.
Preheat the oven to 400 degrees F.

Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix. Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes.

Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess. Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side. Drain on paper towels and immediately season with salt.

Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper.

Toss the greens with a few tablespoons of the vinaigrette. Top the greens with chicken, oysters, and the remaining vinaigrette. Serve and enjoy.

Chef's tip: Marinate the chicken in a sealed plastic bag.

Seasoning mix:
2 tablespoons kosher salt
3 teaspoons ground cumin
3 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground black pepper
Blend seasoning mix ingredients. Set aside.

Episode#: MO0504
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

------------------------

Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 10 hours
Cook Time: 30 minutes
Yield: 4 servings
User Rating:

Toasted spice rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon white peppercorns
2 tablespoons ground cinnamon
2 tablespoons kosher salt
1/4 cup (1-ounce) sweet chili powder
1 1/2 teaspoons red pepper flakes
For the brine:
1/2 gallon water
7 cups kosher salt
1/4 cup light brown sugar
1 tablespoon whole black peppercorns
4 bay leaves
2 tablespoons juniper berries, optional
2 quarts ice

2 (2 1/2-pound) natural chickens
1 stick (1/2 cup) unsalted butter
1 tablespoon fresh thyme
1/3 cup sherry vinegar
8 cups arugula
3 vine ripe tomatoes in 3/4-inch slices, seasoned with salt and pepper

For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup.
For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.

Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining. Remove the chickens from the brine and pat them dry. Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.

Preheat the oven to 400 degrees F.

Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes. Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes. Transfer chicken to a platter.

Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula. Serve with tomato slices and Olive Oil Braised Potatoes. Spoon the rest of the sauce over the chicken and dig in.

Episode#: MO0504
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Replies

Peanut Patty
Ola, United States
about 18 years ago

Olive Oil Braised Potatoes Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 22 minutes
Yield: 3 to 4 servings
User Rating:

2 medium Idaho potatoes, washed, skin on, cut into 1/2-inch slices
Gray salt and freshly ground black pepper
1 cup extra-virgin olive oil
6 sprigs fresh thyme
4 garlic cloves

Preheat the grill. Preheat the oven to 325 degrees F.
Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.

After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.

Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

Episode#: MO0504
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
---------------

Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 6 servings
User Rating:

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Preheat the broiler.
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.

Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.

In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.

Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.

Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

Episode#: MO0501
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

------------------

Mini Baked Potatoes with Mascarpone and Prosciutto Bits Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 5 servings
User Rating:

10 small Yukon gold potatoes
Coarse salt
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
Prosciutto Bits:
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil

Preheat the oven to 350 degrees F.

Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.

Meanwhile, make the prosciutto bits.
Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.

Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)

Remove the potatoes from the oven.

Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

Episode#: MO0712
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

----------------------

Grilled Mangoes with Blue Cheese and Honey Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 6 servings
User Rating:

3 large mangoes, ripe but not soft (you can substitute apricots, peaches, nectarines or pears)
2 tablespoons unsalted butter
1 teaspoon Toasted Spice Rub, recipe follows
1/8 teaspoon finely ground sea salt, preferably gray salt
8 ounces blue cheese
3 tablespoons honey

Have the oven broiler on or a grill heated to medium-high.

Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).

Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.

Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.

While mangoes are grilling, cut the blue cheese into 1-inch pieces.

Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.

Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.

In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.

Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

Yield: about 1 cup

Creamy Orange Bon Bons Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 2 minutes
Yield: 6 servings
User Rating:

1 quart vanilla ice cream
1/2 cup powdered orange drink
12 ounces bittersweet chocolate, in chunks

With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.

Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

-------------------

My Mother's Tomato Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 3 1/2 cups
User Rating:

1 (28-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Sea salt, preferably gray salt
1 tablespoon minced garlic
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf
Freshly ground black pepper

Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

----------------------

Sauteed Greens with Vinegar Recipe courtesy Michael Chiarello
See this recipe on air Thursday Sep. 21 at 3:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 4 servings
User Rating:

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.

Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.

Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.

Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

-------------------------

Salisbury Steak with Mushroom Sauce Recipe courtesy Michael Chiarello
See this recipe on air Saturday Sep. 23 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 servings
User Rating:

4 boneless steaks (about 4 ounces each)
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup extra-virgin olive oil
4 cups beef stock
8 ounces white button mushrooms, quartered
8 ounces shiitake mushrooms, stemmed, caps quartered
1 tablespoon unsalted butter
1 onion, minced
1 carrot, diced
4 sprigs fresh thyme
3 cloves garlic, minced
1 cup balsamic vinegar
Pea whipped potatoes, recipe follows

Preheat oven to 300 degrees F.
Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.

Meanwhile, in a saucepan, reduce stock by half.

Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.

Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.

Pea Whipped Potatoes:
2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional

Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Serve hot.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: easy

Wine Recomendation: Gargiulo Vineyards-Merlot and Aprile

Pea Whipped Potatoes Recipe courtesy Michael Chiarello
See this recipe on air Saturday Sep. 23 at 1:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:

2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Serve hot.

Roasted Beet Salad with Blue Cheese Recipe courtesy Michael Chiarello
See this recipe on air Sunday Sep. 24 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: 4 servings
User Rating:

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds
For the dressing:
3 cups tangerine juice, or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.

While the beets are roasting, make the dressing:

In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.

Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.