CookTracks

Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett.  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: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE. Makes 4 servings  INGREDIENTS Ingredients as they should be prepped for the cookalong: ¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice 1 tbsp hoisin sauce                                                      1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)  ½  cup sugar                                             6 tbsp white vinegar 3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice ½ tbsp ginger root, fresh, minced 2-3 cloves garlic ( ½ tbsp), chopped  1 tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½  cups tempura flour, 1 cup set aside for dredging ½ onion, large dice - yellow or white onion 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin  1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice ¾ cup bacon, diced (substitute ham if you'd like)  ¾ cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked  4 cups cooked rice of your choice (white, brown, even cauliflower!)  2 green onions chopped White pepper (if you don’t have, black pepper works as well) Specifically for the Sauce: ½  cup oyster sauce 1 tbsp hoisin sauce                                                     1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) ½ cup sugar                                             6 tbsp white vinegar 2 tbsp soy sauce                                                      ½ tbsp ginger root, fresh, minced   2-3 cloves garlic (½ tbsp), chopped 1 Tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional Specifically for the Chicken: 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½ cups tempura flour, 1 cup set aside for dredging ½ onion, large dice 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin 1 ½  quarts vegetable oil Specifically for the Bacon and Egg Fried Rice: 2 tbsp oil ¾  cup bacon, diced (substitute ham if you'd like) ¾  cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked 4 cups cooked rice of your choice (white, brown, even cauliflower!) 1 ½ tbsp soy sauce ¼ cup oyster sauce 2 green onions, chopped White pepper (if you don’t have, black pepper works as well) EQUIPMENT ESSENTIALS 1 quart saucepan Whisk 4 quart Dutch oven or heavy bottomed pot Frying thermometer Three large bowls Plastic wrap Plate, lined with paper towels or wire rack Wok or large skillet Tongs Wooden spoon  Spatula Serving bowls For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Cook along with actress, TV personality and Food Network’s Kids Baking Championship host, Valerie Bertinelli, as she walks you through a crispy and DELICIOUS chicken thigh dish. 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: Position an oven rack in the top third of the oven and preheat the oven to 450 degrees F before the cookalong begins. Makes 4 servings  INGREDIENTS 2 – 2 ½ pounds chicken thighs, bone in, skin on 3 tablespoons canola oil 1 tablespoon plus ½ teaspoon kosher salt 1/2 teaspoon ground black pepper 3 tablespoons minced red onion (about 1/4 red onion) 1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno) 2 cloves grated garlic 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 cup tequila blanco 1/4 cup lime juice (2 to 3 limes) 2 chipotle peppers in adobe sauce, chopped 1 tablespoon light agave or honey 1 tablespoon unsalted butter 1 tablespoon minced fresh cilantro EQUIPMENT ESSENTIALS Oven-safe sauté pan large enough to fit the Chicken Thighs Kitchen tongs (or spatula) Meat thermometer (optional) Small saucepan for Tequila Lime sauce Spoon (or spatula) for stirring the sauce Your favorite serving dish! For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend.  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: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes. Makes 4 servings  INGREDIENTS For the Crab Cakes: 3 tablespoons butter ¼ cup finely chopped onion 1 pound jumbo lump crabmeat, picked over to remove cartilage 1/3 cup fresh bread crumbs (see Cook’s Notes above) 1 large egg, lightly beaten ¼ teaspoon hot red pepper sauce Seasoned salt and freshly ground pepper Lemon wedges For the Lemon Aioli: 1 cup mayonnaise Finely grated zest of 1 lemon 2 tablespoons fresh lemon juice 1 clove garlic, minced Fine sea salt & freshly ground pepper, to taste Habanero pepper or hot pepper of your choice, optional EQUIPMENT ESSENTIALS Medium skillet Medium Bowl Wax paper-lined baking sheet Plastic wrap Broiler pan, lightly greased Small Bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast!  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 4-6 servings INGREDIENTS 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced ¾ pound ground lamb ¾ teaspoon ground cinnamon 1¼ teaspoons kosher salt, plus more for seasoning ¼ teaspoon freshly ground black pepper ¼ cup pine nuts, toasted 6 large eggs 2 tablespoons unsalted butter ¼ cup coarsely chopped Italian parsley  Warm pita bread, for serving EQUIPMENT ESSENTIALS Large skillet, preferable cast iron Wooden spoon or silicon spatula Small mixing bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen. 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 4-6 servings INGREDIENTS 3 Tbsp extra virgin olive oil (enough to coat the pan)  3 Tbsp shallots, diced fine  1 ½ tsp garlic, diced fine  Crushed red pepper flakes, as needed Kosher salt, as needed 2 ½ Tbsp butter, unsalted  1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute) ½ cup dry white wine  5 cups warm vegetable stock/broth  1 ½ tsp fresh thyme leaves, chopped  ½ cup Parmigiano Reggiano cheese  2 each egg yolks, optional 2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces) 1 cup spring onions (green onions) sliced about same size as asparagus bottoms 2 Tbsp olive oil EQUIPMENT ESSENTIALS Two stock pots, one with the stock heating up at the beginning of class 8 oz. ladle Wooden spoon or spatula Medium sauté pan For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.