Make This Tonight
Growing up in New York City's culinary melting pot, gave Chef Jamie Lauren an appreciation of vibrant and bold flavors from an early age. In this episode, she is combining some of her childhood favorites into one epic dish - Flavorful Jerk Chicken is piled high served on fresh corn tortillas with Cuban Style Black Beans, Sweet Plantains, Quick Pickles Onions, and homemade Habanero Hot Sauce.
Chef Keith Corbin is showing off his ability to take southern cuisine favorites and make them new again. Seasonal Spring Vegetable Salad with Honey Berbere Dressing, Fish and Grits, and Ginger & Black Pepper Strawberry Shortcake.
For Chef Shirley Chung, growing up in Beijing, meant everything was dipped in sesame sauce! Here she is reinventing another childhood favorite, lamb kabobs, and transforming it into Beijing Spiced Lamb Chops with Sesame Sauce. And that's not all, to round out the meal, she is pairing it with homemade Sesame Noodles and a summer corn and jalapeno dish, a nod to her California days.
Chef Christy Vega is cooking up a Father's Day menu he would be proud of, Tender Grilled Flank Steak with Cilantro Chimichurri, Mexican Street Corn, a Pineapple Michelada, and a delectable Salted Caramel Pecan Tart for dessert.
For an authentic taste of BBQ, cook up Pitmaster Burt Bakman's smoked turkey and spring veg galette crafted with Boar's Head Bold PitCraft Slow Smoked Turkey Breast served alongside chilled tomato soup, cucumber salad and strawberry limonana.
Chef Joe Sasto uses the entire ear of corn to create custom creamy cacio e pepe cavatelli. We're talking cob, kernel, and husk - and for dessert, he's making a sweet summery strawberry cobbler that you won't soon forget.
Chef Stuart O'Keeffe sears up some scallops with smashed crispy fingerlings and roasted tomatoes. He also dishes up an herbed salad, a light and refreshing vodka cocktail, and a fresh and creamy strawberry parfait.
Chef Logan Sandoval serves up a hot fried chicken sandwich on a homemade furikake bun with Japanese mayo and southern-style slaw. On the side, he preps deliciously crispy hand-cut fries - dig in to this fried feast!
Chef Angie Lee transports you to Baja, Mexico with her crispy tempura fried Baja shrimp tacos with salsa, black beans, and cilantro cauliflower rice. Corn salad with chipotle dressing adds a good crunch too!
Chef Joe Sasto shows us the art of pasta making by creating a gorgeous raviolo. This pasta is filled with egg yolk and fluffy ricotta in a brown butter sauce. A tomato salad and orange blossom cookies finish it all off.
Chef Logan Sandoval makes his version of a Japanese katsu and curry with a breaded and fried pork cutlet and a spicy vegetable curry laced with lemongrass and garlic. On the side, a Hawaiian potato salad made with bacon!
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