Katie Lee Talks How to Pick the Perfect Roast Chicken
Author Katie Lee talks about how to make the perfect roast chicken. She says the recipe starts at the grocery store. Katie Lee says you need to pick out a nice plump organic chicken. The organic chickens eat an all natural diet and there are no antibiotics. Katie Lee uses an herb butter that is placed underneath the skin of the chicken. You can find the recipe here. Take a look:
Iron Chef Michael Symon and author of Live to Cook shows Harry Smith how to make a braised pork holiday dish. Michael Symon says it is a very Sicilian style dish. You can get the recipe here. Take a look:
Chef Jim Lahey came on the Martha Stewart to show everyone how he makes his Carrot Bread. Jim Lahey is the author of My Bread: The Revolutionary No-Work, No-Knead Method. The New York Times ran one his no-knead recipes in 2006 - see here. You can find Chef Lahey's Carrot Bread recipe here on marthastewart.com. It's some amazing looking bread. Take a look:
Chef Sean Simons from Morton's Steakhouse talks about the different cuts of beef and how best to cook them. One of the cuts is a giant 40 ounce porterhouse. You can read an article with some tips here. You learn how to cook a ribeye at home in this clip.
Paula Deen's sons, Jamie and Bobby, prepare a 3-course meal consisting of Buttermilk Biscuit Pizzas, Quick Braised Chicken, and Blackberry Cream Pie. Yum! You can find the recipes here.
Gourmet magazine's Doc Walloughby shared some bacon facts with Adam "The Audience Guy" on the Early Show. Doc Walloughby says he grew up near a pig farm so he knows a lot about bacon. Yes, he does hate Bacos. He says Canadian bacon is not really bacon and it's from a different part of the pig.
In this second Doc Walloughby cooks an entire meal with bacon, including appetizers to dessert. You can find the recipes here. Take a look:
Author Robin Miller showed Harry Smith and Lara Spencer on the Early Show how to grill fruit and include them into your recipes. Robin Miller shared the following tips for proper fruit grilling:
Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).
Robin Miller also mentions the possibility of using olive oil on the grill in the video segment. Some of the recipes Robin Miller shared include Grilled Bananas and Mango with Fluffy Chocolate Dip and Brown Sugar Grilled Plums with Lemon Sorbet . You can find the recipes here. Fruit is healthy but these recipes are not diet foods. Take a look:
Bon Appetit magazine's Andrew Knowlton demonstrated America's most creative pizza recipes. One of the recipes is a Fig and Gorgonzola Pizza. There's also a Truffled Duck Pizza. You can find the recipes here. Andrew Knowlton advices home cooks to not over do it when it comes to pizza toppings. Take a look:
The pluot is a hybrid of an apricot and a plum developed in the late 20th century by Floyd Zaiger. Wikipedia says the pluot is more plum-like than apricot-like. Bon Apetit magazine's Dede Wilson showed Harry Smith and Amanda Holden how pluots can enhance your favorite recipes. Take a look:
Robin Miller, author of Robin Rescues Dinner, showed Harry Smith and Lara Spencer at the CBS Early Show how to grill fruit. She offered the following fruit grilling tips.
Fruit grilling tips:
Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).
You can see her recipe for Grilled Peach Tiramisu can be found here.
Gluten-Free Foods Prominent at National Restaurant Association Show
The Wall Street Journal reports that this year's National Restaurant Association Show in Chicago brought out a surprising number of gluten-free foods. The gluten-free food makers do not think it will be a fad like the no carbs trend was. Take a look:
Katie Lee Joel teaches The Early Show crew how to make delicious biscuits based on her grandmother's recipe. She explains how the dough is "very forgiving." You can find the recipe here.
The Minimalist - Mark Bittman from the New York Times - provides an innovative way of stuffing a pork loin with figs. He says you do need a sharp boning knife so that you can make a hole and fill it with figs that have been soaked in a red wine. It looks delicious. Take a look:
Top Chef's Carla talks about sending out the love in her food. She says she thought the criticism on Top Chef was constructive but sometimes Colicchio would give her a funny look. She also talks about where the hootie hoo calls originated.
