Demo Recipes

These are recipes straight from the Chefs themselves...

Bake Like A Boss with Buddy Valastro

Tiramisu

Ingredients:
2 ¼ cups brewed espresso
1 ¼ cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

Recipe: 
- Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
- Put the yolks, mascarpone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don't have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
- Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
- One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over the top of the cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
- Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

Global Grubs with Marcus Samuelsson & Andrew Zimmern

Brown Butter Lobster, Black Rice, Mushroom Dashi 
Marcus Samuelsson

BROWN BUTTER LOBSTER
2 poached whole lobsters

BEURRE BLANC
Ingredients:
2ea shallot
Minced 2ea garlic 
1 cup white wine
1# butter, soft
Instructions: 
Reduce shallot and garlic in white wine until almost au sec. Whisk in butter in small batches at a time.

BLACK RICE
Ingredients:
2 cups broken rice
1 cup fresh cooked English peas
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Berbere spice
1 small yellow onion small diced
3 medium stalks of celery
3 cloves garlic minced
2 tablespoons olive oil
2 1/2 cups lobster stock
2 tablespoons squid ink Salt and pepper to taste.
Instructions: 
In a large rice pot on medium heat, add olive oil and garlic. Sweat for 2- minutes. Next add all vegetables, Sauté the vegetables for 3-5 minutes. Next, add all dry spices and continue cooking, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the vegetables are translucent. Next step, add rice.Cook stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes. Add the squid ink, and lobster stock and bring to a boil. Cover, reduce the heat to low, and simmer undisturbed until the liquid is dissolved or the rice is cooked through 20 to 30 minutes. Stir and let sit.

FISH & MUSHROOM BROTH
Ingredients:
1 cup Dried shiitake mushrooms
1qt Fish stock
1 cup Kombu
1 cup olive oil
1 cup Dried bonito
1⁄3 cup diced red onion
1 teaspoon ginger
1 cup miso paste
1⁄2 cup bottle of saki
1 teaspoon Bebere 1⁄2 cup aged soy sauce (finish)
Instructions:
In a large sauce pot on medium heat, place olive, onions, garlic, and ginger. Sweat vegetables for 3 - 5 mins. Next, add the remaining ingredients, Turn the heat down to low, and simmer for 30- 40 mins. Next, remove from heat and add aged soy sauce. Store in the refrigerator overnight. Strain the next day.

GREEN PAPAYA SLAW
Ingredients:
1 tablespoon Sesame aioli
1⁄3 cup cucumber ribbons
1⁄3 Shaved Radish
1⁄3 cup medium diced apples
1⁄3 cup Shaved green papaya
1⁄3 cup medium diced avocado
1 teaspoon chopped fresh herbs
1 teaspoon lime juice Salt to taste
Instructions:
In a medium mixing bowl, place all ingredients. Gently fold the salad together.

SESAME AIOLI
Ingredients:
1 teaspoon minced ginger
1 cup soy sauce 4 cups mayo
1 tablespoon sesame oil
1 cup clove honey
1 teaspoon fish sauce Zest and juice of 2 limes
Instructions: 
Blend the mixture in Vitamix until smooth. Place in an airtight container.

Asopao with Chicken & Shrimp
Andrew Zimmern 

Ingredients:
2 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces
4 garlic cloves thinly sliced
1 tablespoon fresh oregano finely chopped
1 tablespoon fresh thyme finely chopped
1/2 cup unsweetened shredded coconut, toasted
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 pound thickly sliced bacon, cut into 1/4-inch pieces
1 large onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 habanero chile 1 large tomato, chopped
2 cups long-grain white rice
1 cup dry white wine
5 cups chicken stock
Salt and freshly ground black pepper
1 pound medium shrimp, shelled and deveined
1 cup fresh or thawed frozen peas
2 tablespoons fresh lime juice, plus lime wedges for serving
Finely chopped jalapeños and hot sauce, for serving
Instructions: 
Preheat the oven to 400 degrees F. In a medium bowl, toss the chicken with the garlic, oregano, and thyme. Let stand for 30 minutes at room temperature. Spread the coconut on a small baking sheet and toast until golden, about 1 minute. Let cool. In a large, deep skillet, heat the olive oil. Add the chicken and cook over moderately high heat, stirring occasionally, until browned about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl. Add the bacon to the skillet and cook until the fat has rendered and the bacon is beginning to crisp, about 3 minutes. Add the onion, bell peppers, and chile and cook until the onion is translucent and the peppers have softened about 3 minutes. Stir in the tomato and cook for 1 minute. Stir in the rice and toasted coconut, then stir in the wine and cook until most of it has been absorbed about 2 minutes. Return the chicken to the skillet. Add the stock and season with salt and black pepper. Bring to a boil, cover, and simmer over moderately low heat until the rice is barely tender, about 25 minutes. Stir in the shrimp, peas, and lime juice. Cover and cook until the rice is tender and the shrimp are cooked through, about 6 minutes longer. Discard the chile and season with salt and pepper. Serve, passing lime wedges, jalapeños, and hot sauce at the table. 

Comida Sabrosa (Flavorful Food) with Aarón Sánchez

Shrimp Mojo de Ajo 

Ingredients: 
8 jumbo shrimp
1 tablespoon olive oil
Kosher salt, to taste
Black pepper, to taste
2 tablespoons fresh garlic, sliced
2 tablespoons olive oil
6 ounces chicken stock
1 tablespoon Garlic-Chipotle Love
1 tablespoon butter
1 lemon, cut into wedges
1 teaspoon chives, minced
Instructions: 
1. In a sauté pan, heat 2 tablespoons olive oil with the fresh sliced garlic. Stir and sauté until the garlic is golden brown, approximately 2 minutes.
2. Peel and devein shrimp, pat dry with a paper towel, and season with salt and pepper. Add to sauté pan with garlic and cook on each side until slightly pink (shrimp will continue to cook, so do not cook all the way through.)
3. Add chicken stock and reduce to about ¾ volume. Then add chipotle love to the pan and stir. Add butter and salt and stir thoroughly.
4. Serve warm and garnish the plate with lemon and chives.

Garlic Chipotle Love 

Ingredients: 
Makes 1 cup
1/2 cup canola oil
12 garlic cloves, peeled
3 tbsp chopped canned chipotle chiles in adobo sauce
¼ cup chopped fresh cilantro
Grated zest of 1 lime
1 teaspoon salt
Instructions: 
Preheat the oven to 300°F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt, and puree until the mixture is very smooth. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.

Imagine The Pastabilities with Scott Conant & Giorgio Rapicavoli

Gnocchi with Clams (for 6)
Scott Conant 

GNOCCHI
Ingredients: 
1 3⁄4 pounds (800 g) Idaho potatoes, peels on
Kosher salt
2 egg yolks, from large eggs
11/3 cups (155 g) double zero (00) flour, plus extra to work the dough
Instructions: 
Preheat the oven to 350°F (175°C)
Prick the potatoes a few times around the surface area with a fork and bake for about 1 hour, until cooked through.
Cut the potatoes in half crosswise and push them through a tamis or ricer into a mixing bowl. (Do not use a food mill—it will break up the starches and make the potatoes very gummy.) Season with salt and set aside.
In a small bowl, mix the egg yolks with
a little bit of salt. Sift the flour over the potatoes and mix in the flour gently with your hands by lifting the riced potatoes then letting the pieces fall through your fingers. Drizzle the egg yolk mixture over the top and mix it into dough, then knead briefly until evenly combined.
Roll the dough into logs that are a manageable length to work with. Pick out one piece of dough and cover the rest with a kitchen towel. Roll the first piece out to approximately 1⁄2 inch (12 mm) in diameter, then cut the dough into individ- ual pieces about 1 inch (2.5 cm) long.
To shape, place one piece of cut gnocchi dough on a clean counter and, using a fork, roll the dough down the back side of the fork, starting from the top of the tines, to create a rolled, ridged shape. (You can also shape with a gnocchi board, using the same technique.) Place the finished gnocchi on a floured cookie sheet as you go. Repeat until all the dough has been cut and shaped.
The gnocchi can be cooked immediately, or placed on a cookie sheet and frozen until firm, then transferred to a ziptight bag and returned to the freezer.

TOASTED BREAD CRUMBS 
Ingredients:
1 cup panko breadcrumbs
1 tsp red pepper flakes
Kosher salt, to taste
As needed extra-virgin olive oil
Instructions
Place panko and crush red pepper flakes in a 10-inch sauté pan on a stovetop over medium-low heat. Cook stirring and tossing until golden brown season with salt and olive oil to taste off the heat.

CLAM SAUCE
Ingredients: 
Note: This recipe calls for manila clams, but you could easily substitute littlenecks or cockles.
1⁄2 cup (120 ml) extra-virgin olive oil, plus additional to taste
10 cloves garlic, 4 cloves smashed and 6 cloves thinly sliced
2 shallots, thinly sliced
1 sprig thyme
1 1⁄2 teaspoons crushed red pepper
5 pounds (2.3 kg) manila clams, washed
1 cup (240 ml) dry white wine
6 green onions, light green and white parts only, thinly sliced
Kosher salt
Instructions: 
HEAT 1⁄4 CUP (60 ML) OF THE OLIVE OIL in a large sauté pan with a lid over medium-high heat. Add the smashed garlic and the shallots and sweat them for 8 minutes, stirring continuously to prevent them from browning.
Add the thyme and 1 teaspoon of crushed red pepper, then the clams. Cook for 2 to 3 minutes then deglaze the pan with the white wine, scraping up any brown bits from the bottom. Cover the pan and steam until the clams open, 5 to 7 minutes. Strain through a fine-mesh sieve, reserving the cooking liquid (set aside 1⁄2 cup [120 ml] of the clam cooking liquid for later). Pick the clam meat from the shells, discard any clams that have not opened, and reserve the meat in the remaining cooking liquid while you prepare the pasta.
Bring a pot of heavily salted water to a boil. (The water should have the salinity of broth.)
While you wait for the water to boil, put the sliced garlic, the remaining 1⁄2 teaspoon red pepper flakes, and the green onions in the same sauté pan you cooked the clams in. Add the remaining 1⁄4 cup (60 ml) olive oil, and cook until the green onions have wilted and the garlic is lightly browned. Deglaze the pan with the reserved 1⁄2 cup (60 ml) clam cooking liquid.
When the water has boiled, add the gnocchi and cook for 3 minutes. Remove about 1⁄2 cup (60 ml) of the cooking water, then drain the gnocchi. (Do not rinse it.) Add the gnocchi and clams to the pan, along with about 1⁄4 cup (60 ml) of the pasta cooking water, and cook for 3 to 4 minutes, stirring constantly, until the gnocchi and clams are warmed through. (Add some of the reserved pasta water to emulsify the oil and starch, if needed.) Remove from heat, stir in the parsley, and season with salt to taste. Top with the breadcrumbs, or serve with the breadcrumbs on the side.

Hand Rolled Little Pici Al Pomodoro (for 4) 
Giorgio Rapicavoli

PASTA
Ingredients: 
500 grams semolina
230 grams water
25 grams of extra virgin olive oil
4 grams of sea salt
Instructions: 
Combine the flour, water, and salt in a large bowl and stir until combined. Then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet.
Form the dough into a ball and place it in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.
After resting for 30 minutes, unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Hand roll dough into Little Pici shape. Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.

POMODORO
Ingredients: 
28 oz San Marzano Tomato, Peeled
3 ea Garlic Cloves, Crushed
8 ea Basil Leaves with the Stems
4 oz Extra Virgin Olive Oil
TT Salt
Instructions: 
Add the tomatoes to a blender or a food mill and blend until smooth. Set aside.
Add the olive oil to a large pot over low heat and add in the garlic cloves. cook on low for 4-5 minutes until very lightly golden.
Pour the pureed tomatoes and stew over low to medium heat for 30 minutes. Add the basil leaves and stems to the pan about halfway way through cooking. When reduced adjust the seasoning with salt. Remove the garlic cloves and basil leaves and keep the sauce in the same pan.

FOR THE DISH
Ingredients 
San Marzano Tomato Sauce
8 ea Basil Leaves, Julienned
4 oz High Quality Finishing Oil
4 oz. Parmigiano Reggiano
Instructions: 
Bring a large pot of salted water to a boil. Cook the Little Pici for 2 or until al dente. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water.
Add the Little Pici to the Pomodoro sauce and cook for an additional minute with reserved pasta water if needed. Remove from the heat and add in the finishing oil and julienned basil. serve and finish with freshly grated parmigiano reggiano