Food TV shows are not just about watching chefs concoct mouth-watering dishes; they're a wellspring of inspiration for home cooks looking to try something new. From the daring presentations of MasterChef to the comforting plates of Diners, Drive-Ins, and Dives, these shows offer a treasure trove of recipes that can elevate your cooking game. Here are seven must-try recipes from some of the most beloved food television series:
Pork Schnitzel from MasterChef
One of the most iconic dishes from the international versions of MasterChef is the Pork Schnitzel. This dish stands out for its perfectly breaded pork, offering a crispy exterior with a tender, juicy center.
Here’s how you can recreate this at home:
- Prepare the Pork: Take pork cutlets, about ¼ inch thick, and tenderize them gently between two sheets of plastic wrap.
- Set Up: Arrange three shallow dishes for breading: one with flour seasoned with salt and pepper, one with beaten eggs, and another with breadcrumbs.
- Breading: Dredge each cutlet in flour, shake off the excess, then dip into the eggs, and finally coat with breadcrumbs, pressing down to ensure good adhesion.
- Frying: Heat oil in a frying pan to 350°F (175°C). Fry the schnitzels for about 3-4 minutes per side until golden brown.
- Serve: Serve hot with lemon wedges or your favorite sauce.
🔖 Note: For an extra crispy crust, consider adding panko breadcrumbs for that extra crunch.
Blue Ribbon Chicken from Cooked
Cooked, a series by Michael Pollan, highlights the art of slow cooking and traditional recipes. This Blue Ribbon Chicken recipe is an ode to slow and low cooking:
- Ingredients: Whole chicken, salt, pepper, thyme, rosemary, garlic, lemon, onions, and butter.
- Preparation: Rub the chicken with butter and season inside and out. Fill the cavity with a bouquet of herbs, lemon halves, and garlic cloves.
- Cooking: Place in a Dutch oven or pot, cover tightly, and cook at a very low heat (around 250°F or 120°C) for several hours until the chicken is tender and falls off the bone.
- Serve: Carve the chicken and serve with the pan juices, which can be reduced into a flavorful sauce.
Molten Lava Cake from Gordon Ramsay’s Hell’s Kitchen
This dessert has become synonymous with decadence and skill in Hell’s Kitchen. Here's how to make your own:
- Chocolate: Use high-quality semi-sweet chocolate, finely chopped.
- Melt: Melt the chocolate with butter in a double boiler, whisk until smooth.
- Batter: In another bowl, beat eggs, sugar, and vanilla until the mixture is pale and thick. Gently fold in the melted chocolate mixture along with sifted flour, avoiding overmixing.
- Baking: Fill greased and floured ramekins with batter, bake at 425°F (220°C) for about 10 minutes or until the edges are firm but the center is still soft.
- Serve: Turn the cakes onto plates, dust with powdered sugar, and serve immediately to ensure the lava effect.
🍫 Note: The key to perfecting this dish is timing; check the cakes at the 8-minute mark to avoid overcooking.
Scallion Pancakes from Street Food
These flatbreads from Street Food capture the essence of simple yet flavorful dishes:
- Dough: Combine flour, boiling water, and a pinch of salt to form a dough. Knead until smooth.
- Rolling: Roll out the dough into a thin sheet, spread with oil, sprinkle with chopped scallions, and roll up.
- Forming: Flatten the rolled-up dough into pancakes again, ensuring the layers are distinct.
- Cooking: Fry in a hot, oiled skillet until golden brown on both sides.
- Serve: Serve with soy sauce for dipping, or as a side to your meal.
Red Wine Braised Short Ribs from The Chew
This recipe from The Chew is a rich and comforting delight:
- Season: Season the short ribs generously with salt and pepper.
- Seal: Sear in a hot pan until browned all over, then remove from the pan.
- Flavors: In the same pan, sauté onions, carrots, celery, and garlic, then add tomato paste, red wine, beef stock, and herbs.
- Braise: Place the short ribs back into the pot, cover, and braise at 325°F (165°C) for about 3-4 hours.
- Serve: The meat should be tender enough to fall off the bone. Serve over mashed potatoes or polenta.
Crustless Quiche from Brunch at Bobby’s
Here's a simpler yet equally delicious recipe from Brunch at Bobby’s:
- Base: Whisk together eggs, cream, milk, salt, pepper, and nutmeg.
- Filling: Sautee vegetables (like spinach, mushrooms, and onions) then add cheese (Gruyere or cheddar).
- Baking: Pour the egg mixture over the filling in a greased baking dish and bake at 350°F (175°C) until set.
- Serve: Cut into slices and serve with a fresh salad or fruit.
Smoked Beef Brisket from BBC Good Food’s Big Chef Show
This low and slow smoking technique has earned fans around the globe:
- Prepare Brisket: Trim the fat to about ¼ inch, and rub generously with a spice mix.
- Smoke: Set your smoker to around 225°F (110°C), add hickory or oak wood chips, and smoke for about 1.5 hours per pound.
- Rest: After smoking, wrap the brisket in butcher paper or foil, and rest for several hours before slicing.
- Serve: Serve with your favorite barbecue sauce or au naturel for true smoke flavor enthusiasts.
These recipes from some of the most inspiring food shows on television offer a culinary journey that can inspire home cooks to step out of their comfort zones. Whether you're looking to try something quick and fun like Molten Lava Cake or embark on a long, slow-cooking adventure with smoked brisket, there's a dish here for every skill level. They encourage a blend of innovation, tradition, and the joy of sharing food. So, grab your apron and let's bring some of that TV magic into your kitchen!
Can I use pork chops instead of pork cutlets for the Schnitzel?
+
Yes, you can use pork chops for making Schnitzel. Ensure they are thin enough to cook evenly. If too thick, you might need to flatten them with a meat mallet or ask your butcher to do it.
What’s the best way to serve Molten Lava Cake?
+
Serve immediately while still warm, perhaps with a scoop of ice cream or a dusting of powdered sugar. It’s crucial to enjoy the cake when the lava is still runny for the best experience.
How do I ensure my scallion pancakes are flaky and crispy?
+
Ensure you roll out the dough thinly and spread the oil and scallions evenly. Also, ensure your pan is hot enough before frying to get that crispiness on the outside while keeping the layers intact.
