Podcast Directory

Podcast title

ChefsLine the culinary hotline

Website URL

http://pipes.yahoo.com/pipes/p...

Description

ChefsLine puts you in touch with great chefs for on-demand cooking advice and instruction.

Updated

Wed, 19 Nov 2008 14:47:32 -0800

Image

Episodes

1. Crispy Juicy Turkey with Chef Rodney - Nov 24,2008
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Description: Don't get stuck with a dry turkey! Learn the definitive best way to prepare just the kind of crispy skinned, juicy turkey you've been waiting for all year. During this one hour webcast, Chef Rodney will lead us step by step through preparing your Thanksgiving turkey and answer your questions live on the air. Top Ten Turkey Disasters You Can Avoid Buying Defrosting Equipment review Brining Injecting and Marinading Favorite Flavor Combinations Chef Rodney's Best Turkey Step by Step

cooking

| recipes

| holidays

| than ksgiving

| chefsli ne

2. About About Turkey
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Description: ChefsLine loves talking turkey and our chefs are here to respond, on-demand, to any questions you have about the big, festive bird. What makes ChefsLine’s cooking hotline unique from a turkey hotline is that our chefs are standing by to you offer practical advice on how to manage your oven space, reduce the fat in [...]

3. Quick Thanksgiving Recipes
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Description: Chef Jackie Lee and I will be broadcasting live online from my home in New York City on Thanksgiving Day. We are sure to step into the kitchen and whip up a few simple, last-minute Thanksgiving dishes. Here are a few of my favorite recipes among ChefsLine’s Thanksgiving Recipe Collection that are under consideration. [...]

4. Turkey Alternative: Stuffed Quail
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Description: Chef Nate presented this recipe at the Metropolitan Cooking and Entertaining Show in Washington DC, along with other enticing wild game and poultry choices from purveyor, D’Artagnan including a stuffed goose and spatchcock pheasant. Quail is a wonderful alternative to traditional turkey as a main course or an elegant appetizer for a New Year’s Dinner. [...]

5. ChefsLine at DC’s Metropolitan Cooking and Entertaining Show
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Description: ChefsLine once again had a blast at Washington DC’s Cooking and Entertaining Show. This year, there were 7,000! participants. Chef Kevin Weeks and Chef Cary Wolfson attended and wowed our booth visitors with on the spot cooking advice. We distributed over 1,500 helping ChefsLine cooking conversion bookmarks. Chef Nate Auchter was a featured chef at [...]

6. ChefsLine Thanksgiving Holidays Offer
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Description: We’re ready to help you dish out an amazing Holiday feast this year. Our chefs are standing by with expert answers to any of your cooking questions. Fact is, there’s one turkey but five side dishes and maybe three pies to serve up. Personalized, supportive chefs are merely a phone call or [...]

7. Behind the Lines
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Description: One of my favorite Chefsline customers is Shirley Slemc from Ohio. Shirley was already an experienced cook with great instincts when she signed up with ChefsLine, so instead of looking to us so much as teachers, she relies on us as mentors. She often calls the hotline when looking for ideas and to bounce her [...]

8. Recipe Video: Best Brownies Ever
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Description: Kitchen Guy’s Best Brownies Ever Recipe Ingredients 1 stick unsalted butter 2 ounces unsweetened chocolate 1 cup sugar 1 teaspoon vanilla 2 large eggs 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup chopped nuts Method: Preheat oven to 350. Melt butter and chocolate in a heavy saucepan on low heat. Add the sugar and vanilla and stir until smooth. Add the eggs one at [...]

9. Thanksgiving Dinner on a Budget
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Description: Most of us are economizing this fall, and maybe you’re hoping to reduce the cost of Thanksgiving. Fortunately, most of the traditional T’day foods are fairly inexpensive to begin with. Turkey is one of the cheapest meats available - at least if you avoid free-range or organic birds - and neither white potatoes nor sweet [...]

10. Do’s and Don’ts for Deep Frying Your Turkey
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Description: Deep Frying Turkey allows the skin to be cooked to a delectable crispiness, while the inside is still moist and juicy. Equipment Needed: Turkey Deep Fryer Pot Set Turkey Injection and Injector Meat Thermometer Peanut/vegetable oil Oven mitts Do’s: The first thing you should do is determine how much oil you need to heat up. To do this, place your turkey [...]

11. Recipe Video: Provolone and Olive Stuffed Chicken Breasts
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Description: Kitchen Guy’s Provolone & Olive Stuffed Chicken Breasts Recipe Ingredients 1/4 cup Provolone cheese, shredded 3 tablespoons olives, ripe, chopped 4 chicken breasts, skinless 1 large egg white 1/2 cup bread crumbs, plain, dry 1/2 teaspoon salt 2 teaspoons olive oil, extra virgin Method Preheat oven to 400. Lightly coat a baking sheet with cooking spray. Combine the Provolone, olives and pepper in a small [...]

12. Recipe Video: Steak Chimichurri
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Description: Kitchen Guy’s Steak Chimichurri Ingredients 1 cup Italian parsley 1/2 cup olive oil 1/3 cup red wine vinegar 1/4 cup cilantro 2 garlic cloves, peeled 3/4 teaspoon crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 4 10 oz. Rib-Eye steaks Method Puree all chimichurri ingredients in processor. Transfer to a bowl, cover and let stand at room temperature. Salt and pepper the steaks on both [...]

13. Caramel Apples with Chef Robyn
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Description: What You’ll Need: Heavy bottomed sauce pot. Lollipop (candy) sticks or thin dowels Firm, ripe apples. A candy thermometer. Caramel ingredients. (see recipe below) Caramel Apples Recipe by Chef Robyn Fennessey: INGREDIENTS 1 cup butter (do not use margarine) 2 cups firmly packed light brown sugar 1 cup Karo Syrup 1 can sweetened condensed milk 6-8 green apples 6-8 wooden sticks METHOD Place butter, sugar, syrup and milk in [...]

14. Winter Vegetables
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Description: Fall and winter’s saving grace in the vegetable department are the brassicas. This family of vegetables includes broccoli, cabbage, cauliflower, Brussels sprouts, broccoli raab, turnips, kale, mustard, and collards. It’s great claim to fame is that almost all are cold tolerant. And although it’s true you won’t find someone harvesting them with a foot of snow [...]

15. Recipe Video: Chicken, Olive and Roasted Red Pepper Tart
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Description: Kitchen Guy’s Chicken, Olive and Roasted Red Pepper Tart Recipe Servings: 6 Ingredients 1 puff pastry, frozen sheet 1 large egg, beaten 1 cup chicken breast, cooked, shredded 1 cup chicken leg quarter, shredded 1/2 cup Kalamata olive, chopped 1 tablespoon tarragon, fresh, or 2 tsp. dried 1 cup Parmesan cheese, shredded 1 teaspoon black pepper, freshly cracked 1 cup roasted red pepper, sliced Method Preheat oven to [...]

16. Recipe Video: Kitchen Guy’s Smokin’ Chili
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Description: Kitchen Guy’s Smokin’ Chili Recipe Ingredients 2 pounds ground chuck 1/2 pound ground pork sausage 1 medium red onion, diced 3 garlic cloves, minced 1 28 oz. can diced tomatoes 1 15 oz. can tomato sauce 1 1/2 Tbsp. cumin 2 Tbsp. chili powder 1 1/2 Tbsp. Mexican oregano* 2 tsp. Tabasco sauce 1 Tbsp. vegetable oil 4 large chipotle chiles, rinsed 2 cups Cheddar cheese *Italian oregano is okay, [...]

17. Sweet Jewish New Year
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Description: For me, the official end of summer never happens until the harvest and my joy at seeing farm stands bursting with color. The season and whole new year for me as a Jew starts during this season and at Rosh Hashana. The holiday’s food is sweet - to remind us that this will be a [...]

18. Recipe Video: Kitchen Guy’s Apple Strudel
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Description: The simple and delicious way to make a complicated dessert in no time.

19. Recipe Video: Shrimp Bisque
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Description: Shrimp are very tasty and relatively cheap, and generally as easy to cook as seafood gets. The most challenging aspect of cooking shellfish is usually peeling and deveining them, so many home chefs skip those steps and purchase shrimp already peeled and deveined. But in doing so, they lose a major flavor component: [...]

20. Autumn is Prime Pie-Baking Time
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Description: Summer fruits with a long season, like apples and peaches, and other fruits that ripen in autumn, like many plums and pears, are among the most excellent fruits for making fillings for pies and tarts. Autumn is the harvest season, and these and other fruit, especially stone fruit, are the first to fill the proverbial [...]

21. Homemade Ginger Ale, Refreshing, Healthy, and Easy
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Description: Summer has finally made it’s sultry self known here in the City by the Bay, after the standard ocean-induced foggitude. By now most of the rest of the country has already drowned it’s thirsty palate in iced tea, lemonade, Gatorade, soda pop, and ice water, but many of us San Franciscans are just getting [...]

22. Show Notes--Parties and buffets with Chef Ann Martin Rolke - Jul 24,2008
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Description: The guest on today's show was Chef Ann Rolke, who gave us a menu and tips on preparing a buffet for 15 to 25 guests—without resorting to chicken salad!

The complete menu and prep list can be found on chefsline.com.

dinne r show

| texas

| brisket

| buffet

| party food

23. Chat Online with Chefs Now - Jul 24,2008
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Description: During July, The Dinner Show is rebroadcasting our favorite shows. Chat online with us while listening live on Thursdays at 5 pm est. Meanwhile - mark your calendars! for the all-new Best of ChefsLine Radio program airing on Blog Talk Radio every Tuesday at 5 pm starting in August. Our revamped program is like The Dinner Show - but we will focus more on our Chefs and their expert cooking solutions so you can cook like t

cooking

| recipes

| chefsli ne | dinner | chefs

24. Show Notes - Chef JoAnna - Jul 17,2008
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Description: Our Guest Chef was JoAnna Minneci. www.ChefsLine.com www.ChefJoAnna.com Show Topics Included: 1. What Joanna cooks for herself on a weeknight: chicken with sun-dried tomatoes, pine nuts, and cream cheese 2. From the discussion board 1. How to thicken caramel 2. From the discussion board: how to keep apple pie from sinking 3. Making turkey stock for the perfect Thanksgiving gravy 4. From chat: freezing dry biscuit mix 3. Using the right tools for Thanksgiving 1. heavy duty foil for even roasting 2. how to calibrate and use a meat thermometer 3. Chef Joanna's suggestions for a beautiful, high-domed apple pie: Pile those apples high! They will shrink and collapse when they cook.Vent the top crust to let the steam escape. ChefsLine suggests: using a pie bird makes letting the steam out even easier. 4. Jenn's Recipe of the Day Asian Pear Slaw. Chef Joanna's tip: Top with grilled chicken or pork slices. YUM! 5. Dinner in 5 Chef JoAnna's Herb-Stuffed Mushrooms 1. Clean mushrooms and remove stems. 2. Sauté onion, garlic and grated mushroom stems in olive oil. 3. Add seasoned bread crumbs and chopped fresh basil, oregano and parsley to mushroom stem-onion mixture. 4. Invert mushroom caps on baking sheet, spray with cooking spray and bake. 5. Fill caps with crumbs mixture and bake 10-25 minutes, depending on size.

25. Dinner Show with ChefsLine Chat Now - Jul 17,2008
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Description: Today's show is a rebroadcast of Party Foods with Chef JoAnna. During July, The Dinner Show is rebroadcasting our favorite shows. And mark your calendars! for the all-new Best of ChefsLine Radio program airing on Blog Talk Radio every Tuesday at 5 pm starting in August. Our revamped program is like The Dinner Show - but we will focus more on our Chefs and their personal recipe files and best tips for home cooking.

cooking

| recipes

| chefsli ne | dinner | chefs

26. Latin Dinners with Chef Richard - Recipes and Show Notes - Jul 10,2008
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Description: Visit online - http://www.chefsline.com/blog/the_dinner_show/guest-chef-ric hard-velazquez/

27. Chat Online with Chefs Now - Jul 10,2008
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Description: Today's show is a rebroadcast of Latin Dinners with Chef Richard Velazquez. During July, The Dinner Show is rebroadcasting our favorite shows. Chat online with us while listening live on Thursdays at 5 pm est. Meanwhile - mark your calendars! for the all-new Best of ChefsLine Radio program airing on Blog Talk Radio every Tuesday at 5 pm starting in August. Our revamped program is like The Dinner Show - but we will focus more on our Chefs and their expert cooking solutions so you can cook like t

cooking

| recipes

| chefsli ne | dinner | chefs

28. Pizzaaaahs - Jun 19,2008
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Description: Baja
Pizza Pouch (Calzones)
Cheese Pizza
Grilled Mexican Pizza
Home-Made Salmon Pizza
< font color="#0000ff">Shrimp Pizza
Simple Pizza Dough
< font color="#0000ff">White Pizza

29. Dinner Show: Low Cost Home Cooking - Jun 19,2008
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Description: Let's talk about our food budget. Honest, practical solutions to menu planning and food shopping so you save dollars. Call in and talk with special guest chef Erika Cooper and Jenn - we'll bring out the chef in you! p: 646.716.9943.

budgets

| family

| chefs

| cooking

| food

30. Great Americans, Baking for a Cause - Jun 19,2008
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Description: We'd be better informed and educated about the real food crisis - now coined by media - if we focused on farming and international policy. But today, we will just talk briefly about the looming issues that food banks are facing in so many communities in the US. The horrible weather and delayed and troubled crops in so many part of the US are a major concern to lots of folks - but it's poor people, uprooted families, and especially children who are most at risk from hunger. Rising food costs are resulting in more families with children relying on food banks, which are already stretched to their limit. Fight to end childhood hunger by supporting Share Our Strength, an organization that puts needed dollars into the hands and mouths of the organizations, communities, and individuals who need it most. How? 1. Get involved with the Great American Bake Sale at http://join.strength.org/goto/chefsline Why Should You Participate? Share Our Strength’s Great American Bake Sale is a meaningful cause because: * 39 states and the District of Columbia received funds raised from the Great American Bake Sale in 2007. * 5.3 million nutritious meals and snacks were served to children as a result of bake sale proceeds. * 100% of participants enjoy contributing to the campaign. ChefsLine has also just registered its online fundraising drive for the Great American Bake Sale and appreciates your help! Contribute whatever you can, even $5, to help make a big change. 2. Or contribute and sponsor a rider in their fun-raiser.

31. Dinner Show: Picnic Baskets for Father's Day - Jun 12,2008
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Description: It's Thursday so how about a great night at home with you, some fresh ingredients, and your chefs? Or to treat Dad right with an incredible picnic this Sunday? Call in and talk with guest chef Kevin Weeks and Jenn - we'll bring out the chef in you! p: 646.716.9943.

cooking

| food

| chefs

| chefsli ne | recipes

32. Jenn's Recipe fo the Day: Mexican Beef Spice Rub - Jun 12,2008
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Description:

Rubs: Mexican Flank Steak Grill


Chef: Jackie Lee
Food Mood: Small Plates/Tapas
Cuisine: Mexican
Servings: 4-6 skirt or flank steaks
Ingredients
Dry rub 1 Tbsp Ground Cumin 1 Tbsp Paprika 1 Tbsp Chili Powder 1 tsp Dry Oregano 1 Tbsp Garlic, minced 1 Tbsp Sugar 1 tsp Sea Salt Before preparing steaks: 2 Tbsp Fresh Lime Juice 2 Tbsp Fresh Cilantro 1 Tbsp Olive Oil
Method
In a med mixing bowl-add all of the ingredients together. Store for up to 3 months. Before preparing, mix dry rub with oil, cilantro, and juice in a wide bowl. Add the skirt/flank steaks and coat evenly.

recipes

| chefs

| chefsli ne

33. Renovating Your Kitchen+Indian Cooking with Chef Shoba - May 29,2008
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Description: n Today's Dinner Show - our guest chef is Shoba Havalad. Call in to discuss dinner tonight! We will also discuss some of Shoba's most popular dishes and delve into the most important considerations to make when designing your home kitchen space.

baking

34. Jenn's Recipe of the Day: Tandoori Chicken - May 29,2008
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Description:

Tandoori Chicken


Chef: Shoba Havalad
Food Mood: Poultry and Game
Cuisine: Indian

Ingredients
Chicken 8-10 pieces 1 cup Yogurt 1 tsp Garlic & Ginger Paste 1 tsp Chili Powder 1 1/2 tsp Coriander Powder 2 Tbsp Tandoori Powder Juice of 1 lime Salt to taste 2 Tbsp Olive oil For basting (optional) Mix melted butter 3-4 Tbsp with 1/2 tsp garam masala and 1/2 tsp methi (fenugreek leaves) and 1 Tbsp lime juice and some red food color. Baste at the beginning of baking and again at halfway point.
Method
Chicken quarters cut in half and skinned and scored. Mix all the above ingredients together and add chicken pieces. Marinate chicken at least 4 hours or overnight. Preheat oven to 400F. Place chicken on the broiler pan and cook chicken for 45 mins. Serve hot with sliced red onions and lemon wedges.

recipes

| cooking

| indi an gfood

| in dian cuisine

| chefsli ne | sho ba havalad

35. Spring Showers and Summer Parties with Chef Ann - May 22,2008
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Description: This week's guest chef is Chef Ann Rolke, author of Hands-Off Cooking and a ChefsLine instructor. Chef Ann will present her tips on how to throw a delicious baby or wedding shower, graduation party, or summer event. Recipes, entertaining tips, and discussion of what 'makes' a good party from ChefsLine's expert hostess. Call in to The Dinner Show at 646-716-9943 to discuss dinner tonight or your next party. We'll bring out the chef in you!

cooking food recipes

36. The Dinner Show Notes - May 22,2008
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Description: All Dinner Show Notes, Recipes, and Resources can be found on our Dinner Show site on www.ChefsLine.com.

37. Ann's No Chicken Salad! Texas Party Buffet - May 22,2008
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Description:

The No-Chicken-Salad Texas Party Buffet* items marked with * are suggested store-bought, prepared substitutions for the homemade dish Spiced Pecans (tossed with oil, cumin, salt, brown sugar, cayenne and toasted in 350-degree oven for 8 to 10 minutes) Watermelon with Mint *Store bought Fruit Salad Mason-Dixon Cornbread (Hands-Off Cooking, pg. 149) *Corn muffinsTexas Style Failsafe Beef Brisket Baked Beans with Apples and Jalapenos (Hands-Off Cooking, pg. 28) Cucumber Salad with Crumbled Cotijo (Hands-Off Cooking, pg. 13) *Crudités with Guacamole Fruit Crisp (Hands-Off Cooking, pg. 164) *Decorated sheet cake Texas Beer Homemade Lemonade

38. The Dinner Show: Chef Richard Velazquez - May 15,2008
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Description: 5 pm EST Today! This week's guest is Chef Richard Velazquez. Call in to The Dinner Show at 646-716-9943 to discuss cooking, sofrito, grilling, menu planning, and how to get together a fantastic home cooked meal tonight with us. OR, listen online at www.blogtalkradio.com/chefsline

chef

| chefs

| recipes

39. Jenn's Recipe of the Day: Crawfish Queso Stuffed Poblanos - May 15,2008
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Description: Cornmeal Fried Poblano Peppers, Crawfish & Queso Blanco Stuffing, Pineapple Salsa Chef: Richard Velazquez Food Mood: Elegant Cuisine: Latin American Servings: 4 Ingredients 3 cups Yellow Cornmeal 2 cups All Purpose Flour 3 each Eggs, Beaten 8 each Poblano Peppers, Roasted and seeded Toothpicks 1 lb Crawfish Tail Meat, cooked 1 cup Queso Blanco, cut into small cubes 2 Tbsp Lemon juice, freshly squeezed 1/2 cup Cilantro, fresh, chopped fine To taste Kosher Salt & Pepper 1 each Pineapple, fresh, small dice 1 each Red Bell Pepper, small dice 1/2 each Red Onion, small dice 1/2 cup Cilantro, minced 1/4 cup Lemon Juice, freshly squeezed To taste Kosher Salt & Pepper Method Do-Ahead For the Peppers: Preheat the broiler to your oven. Coat each pepper with vegetable oil and arrange on a baking sheet, place on the highest rack in your oven. Keep a watchful eye on the peppers to ensure that they don’t become too scorched. When dark splotches appear, turn over to get the other side dark as well. Once the peppers are dark and the skin is blistered, remove from the oven and place into a bowl and cover with plastic wrap. The peppers will steam in the bowl to loosen the skins. Once the peppers are cool enough to handle, remove the skins and pull the stems out, leaving the pepper fully intact. For the Crawfish & Queso Blanco Stuffing: Add the crawfish, queso blanco, lemon juice, and cilantro together in a large non-reactive bowl. Season with salt and pepper. Then refrigerate for 15-20 minutes to let the flavors blend together. For the Pineapple Salsa: Mix all of the ingredients together in a non-reactive bowl and set aside. Adjust the seasonings. Preparation: In a large saucepot or deep fat fryer, heat vegetable oil to 350 degrees for frying. Using a teaspoon, spoon the crawfish-queso mixture into the cavity of each poblano pepper making sure not tear the skin, once the peppers are filled a little more than 3/4 of the way, pinch the tops of the peppers close and secure with toothpicks. Next dredge the peppers, being careful not to split them, into the flour, then eggs, then the cornmeal. Drop the peppers into the fryer and cook until golden brown, about 3-4 minutes. Remove from the oil to drain, then season immediately with salt. Serve: To serve, place the peppers on a large plate and spoon the pineapple salsa on top. Garnish with Cilantro sprigs!

40. The Dinner Show with ChefsLine - May 08,2008
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Description: What's going to be on your plate tonight? Call in and discuss dinner, cooking, Mother's Day menus, and how to plan a big old party with Jenn and the Chefs of ChefsLine. 646-716-9943.

41. The Dinner Show: Kentucky Derby with Chef Sara Gibbs - May 01,2008
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Description: 5 pm EST Today! This week's guest is Chef Sara Gibbs of Louisville KY. Sara is famous for her Derby creations and will inspire you to prepare an authentic Kentucky dish or two this weekend. Call in to The Dinner Show at 646-716-9943 to discuss cooking, Derby 'tailgate' foods, Cinco de Mayo, and how to get together a fantastic home cooked meal tonight with us. OR, listen online at www.blogtalkradio.com/chefsline

chefsli ne | cooking | derby foods | dinner | ke ntucky derby | recipes | sara gibbs

42. Jenn's Recipe of the Day: Benedictine Watercress Dip with Roasted Asparagus - May 01,2008
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Description: Benedictine Watercress Dip with Roasted Asparagus INGREDIENTS 1 medium cucumber, peeled, seeded and rough chopped 1 Tbp minced onion 8 ounces cream cheese, softened 1/4 cup mayonnaise Dash Tabasco sauce Salt and white pepper to taste 1/3 cup minced watercress leaves 2 drops green food coloring (optional) METHOD Place cucumber and minced onion in food processor and process until almost pureed. Pour out onto a clean cotton towel, gather up the edges and squeeze over a sink until dry. Scrape the cucumber mixture back into the processor and add cream cheese, mayonnaise and Tabasco. Pulse until well mixed. Taste and then season with salt and white pepper. Add green food coloring (if using). Fold in minced watercress and pour out into a bowl. Chill for at least 1 hour before serving. If the dip is too thick for your taste, thin with a little milk.

43. The Dinner Show: Ted the Butcher - Apr 24,2008
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Description: This week's guest is butcher and gourmet foods store owner, Ted Dombrowski. What are you in the mood for tonight? Call in to The Dinner Show to discuss cooking, butchering, and how to get together a fantastic home cooked meal tonight. Rebroadcast. Come visit and chat online with the Chefs though!

44. Dinner Show with ChefsLine: Q&A, Passover Foods - Apr 17,2008
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Description: Dinner tonight will be gooood with the help of Jenn and special guest chefs who will steer you right! Special guest today: Chef Paulette Lovitz

45. The Dinner Show, with ChefsLine - Apr 10,2008
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Description: What's for Dinner? Let ChefsLine and Jenn inspire you with shopping tips, step by step cooking direction, and cooking technique Q&A to get dinner done in less time. Call in 646-716-9943..

46. The Dinner Show: Chef Andrew Selz - Apr 03,2008
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Description: If it's Thursday it must be a great night to cook at home. What's your mood? Call in and talk with special guest chef Andrew Selz and Jenn - we'll bring out the chef in you! p: 646.716.9943.

chefs

| chefsli ne | cooking | food | recipes

47. Learn more about Chef Andrew Selz - Apr 02,2008
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Description: Website: http://www.chefselz.com ChefsLine Profile: http://www.chefsline.com/chef/455/Andrew-Selz

A graduate and former instructor at The Culinary Institute of America, Chef Selz is the founder of Chef Selz Inc., a dynamic company that encompasses his public speaking and presentation skills with his love and appreciation of cuisine. His aptitude in research and development with global organizations inspired a division of his company; The Chef Collection, a premier specialty gourmet product line. His passion led him to create, executive co-produce, and host one of the Food Network’s much enjoyed show, “Navy Chef Challenge.” This in conjunction with his numerous public appearances on ABC, NBC, CBS, PBS, and National Network Programs, Chef Selz is a favorite trend setting chef and presenter. To further whet fans’ appetites, Chef Selz is the author of the soon to be released “The Captains Table”, Navy cookbook, and “Plank Cooking with Chef Selz”. Chef Selz’s fans are also able to keep up with the latest happenings with his blog “In the Kitchen with Chef Selz”.

48. Jenn's Recipe of the Day: Halibut Braised in a Tomato-Fennel Broth - Apr 02,2008
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Description: Halibut Braised in a Tomato-Fennel Broth Food Mood: Fish and Seafood Cuisine: Italian Servings: 4 Ingredients 1 1/2 pounds skin-on halibut fillet, cut into four even portions, rinsed and dried Kosher salt and freshly ground black pepper 3 Tbsp olive oil 1 bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise 2 cloves garlic, minced 1/2 cup dry white wine (like Sauvignon Blanc) 14 1/2 oz can diced tomatoes, with their juices 3 Tbsp chopped fresh basil or flat-leaf parsley Method Season the fillets with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it. Add the remaining 1 tablespoon oil and sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with lid or foil, reduce heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check half-way through; if the fennel is dry, add 2-3 tablespoons water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 tablespoons of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper. Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce and season if necessary. Serve the fish in shallow bowls with the sauce spooned over and around it. Garnish with the remaining 1 tablespoon herbs. Notes October/November 2003 pg.55 Recipe source: Fine Cooking Magazine

recipes

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49. The Dinner Show: Sexy Foods - Mar 27,2008
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Description: ChefsLine hosts Tina Ruggiero, the Gourmet Nutritionist, for an enticing discussion about the foods and meals that increase your drive and enhance performance. Get energized tonigh! Call in and let's get cooking. Dial 646-716-9943.

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50. Jenn's Recipe of the Day: Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon - Mar 27,2008
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Description: Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon Chef: Gwin Grimes Food Mood: Light and Healthy Cuisine: New American/Regional Description A simple salad that is easy to make . For a variation, try sliced almonds in place of the pine nuts or feta for the goat cheese. The surprising combination of tarragon and capers in the dressing is delicious. Servings: 6-8 Ingredients Dressing: 2 Tbsp champagne vinegar 2 Tbsp capers, drained 1 Tbsp Dijon mustard 1 Tbsp chopped tarragon 1 garlic clove, minced 1/2 small red onion, finely chopped 1/4 cup olive oil Coarse sea salt Fresh ground black pepper Salad: 1 bunch of asparagus 4 cups baby arugula (3 bunches or 1 large package) 4 oz soft goat cheese 4 Tbsp pine nuts, toasted Method Dressing: Stir together vinegar, capers, mustard, tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste. Salad: 1. Bring a large pot of salted water to the boil. Cook asparagus untll bright green and tender ? about 3 minutes. Drain and pat dry. 2. In a bowl, pour half the dressing on the asparagus while still hot. 3. Rinse arugula and dry well - salad spinner works best. 4. Toast pine nuts in skillet on stove - make sure to stir constantly, or they will burn ? as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn. 5. Arrange arugula on plate and divide asparagus equally and drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.

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