Episodes

  • General Tso’s Chicken with Bacon and Egg Fried Rice / CHEF JET TILA (S3/Ep.19)
    Apr 22 2021

    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...

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    51 mins
  • Tequila Lime Sticky Chicken Thighs / Valerie Bertinelli (S3/Ep.18)
    Apr 8 2021

    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. 

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    40 mins
  • Make-You-Wanna-Holler Maryland Crab Cakes with Lemon Aioli / PATTI LABELLE (S3/Ep.17)
    Mar 4 2021

    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. 

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    39 mins
  • Eggs with Lamb, Pine Nuts and Toasted Pita / CHEF GEOFFREY ZAKARIAN, MADELINE AND ANNA ZAKARIAN (S3/Ep.16)
    Feb 11 2021

    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. 

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    32 mins
  • Risotto with Asparagus, Spring Onions and Egg / CHEF SCOTT CONANT (S3/Ep.15)
    Feb 4 2021

    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. 

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    40 mins
  • Polpettini (Yummy Little Meatballs) / CHEF ANNE BURRELL (S3/Ep.14)
    Jan 7 2021

    Worst Cooks in America teacher extraordinaire, Chef Anne Burrell, walks you through polpettini, ya know… yummy little meatballs.


    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 servings


    INGREDIENTS

    Extra virgin olive oil

    3 onions, cut into ½ inch dice

    Kosher salt

    3 cloves garlic, smashed and finely chopped

    ½ pound ground beef

    ½ pound ground veal

    ½ pound ground pork

    3 tablespoons finely chopped fresh rosemary

    ¾ cup freshly grated Parmigiano

    ½ cup bread crumbs

    3 Large eggs 

    2 cups chicken stock


    EQUIPMENT ESSENTIALS

    Large saute pan

    Wooden spoon or spatula

    Large bowl


    For recipe instructions, visit www.CookTracks.com. 

    Tag your meal on social media: #CookTracks / @CookTracks

    CookTracks is a production of Beyond the Plate. 

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    45 mins
  • Sheet Pan Red Snapper and Crushed Potato Salad / CHEF JOSH CAPON (S3/Ep.13)
    Dec 17 2020

    Chef Josh Capon is joined by his daughter Amanda and they’re walking you through a quick and easy one sheet pan meal. 


    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 servings


    INGREDIENTS

    For the Red Snapper:

    4 red snapper filets, 4-6 oz each

    2 zucchini, sliced into thin discs

    1 cup Extra Virgin Olive Oil

    Salt and pepper

    1 cup Kalamata Olives, sliced

    1 cup Cherry Tomatoes, sliced

    3 Garlic Cloves, sliced

    4 Sprigs Fresh Oregano

    1 Red Onion, sliced

    ½ cup White Wine

    2 Lemons


    For the Crushed Potato Salad:

    1 pound Fingerling or baby potatoes

    Salt and pepper

    1/2 cup Extra Virgin Olive Oil

    2 Tablespoons Chopped Parsley


    EQUIPMENT ESSENTIALS

    Baking sheet, lightly oiled

    Medium bowl

    Serving Platter

    Pot, filled with water

    Potato Masher or fork


    For recipe instructions, visit www.CookTracks.com. 

    Tag your meal on social media: #CookTracks / @CookTracks

    CookTracks is a production of Beyond the Plate. 

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    36 mins
  • Linguine with Anchovy and Walnuts / CHEF GIADA DE LAURENTIIS (S3/Ep.12)
    Dec 10 2020

    The one and only Giada De Laurentiis walks us through a super fast pasta that’s perfect any night of the week.


    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 servings


    INGREDIENTS

    1 pound linguine

    1 teaspoon Calabrian chili paste, or more if desired 

    1/2 teaspoon Colatura di alici di Cetara, or fish sauce

    1 anchovy fillet chopped fine

    1/2 cup extra virgin olive oil

    1 cup freshly grated Parmigiano Reggiano cheese

    ½ cup walnuts, toasted and chopped

    1/2 cup mint leaves, roughly chopped or torn

    1 cup baby arugula, roughly chopped or torn


    EQUIPMENT ESSENTIALS

    Large tall pasta pot

    Tongs

    Ladle

    Large bowl

    Whisk


    For recipe instructions, visit www.CookTracks.com. 

    Tag your meal on social media: #CookTracks / @CookTracks

    CookTracks is a production of Beyond the Plate. 

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    27 mins