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 INGREDIENTSIngredients 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 Rice1 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 Rice½ 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, optional2 lbs. chicken thighs, cut in to 2” dice1 cup cold water2 ½  cups tempura flour, 1 cup set aside for dredging½ onion, large dice - yellow or white onion10-12 whole dried Thai chilies1 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 rice¾ cup bacon, diced (substitute ham if you'd like) ¾ cup white onion, diced2 cloves garlic, minced¼ cup diced carrots¼ 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 choppedWhite 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), chopped1 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” dice1 cup cold water2 ½ cups tempura flour, 1 cup set aside for dredging½ onion, large dice10-12 whole dried Thai chilies1 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 thin1 ½  quarts vegetable oilSpecifically for the Bacon and Egg Fried Rice:2 tbsp oil¾  cup bacon, diced (substitute ham if you'd like)¾  cup white onion, diced2 cloves garlic, minced¼ cup diced carrots¼ cup snap peas, sliced (or other seasonal vegetables)2 eggs scrambled, not cooked4 cups cooked rice of your choice (white, brown, even cauliflower!)1 ½ tbsp soy sauce¼ cup oyster...

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 INGREDIENTS2 – 2 ½ pounds chicken thighs, bone in, skin on3 tablespoons canola oil1 tablespoon plus ½ teaspoon kosher salt1/2 teaspoon ground black pepper3 tablespoons minced red onion (about 1/4 red onion)1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)2 cloves grated garlic1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/2 cup tequila blanco1/4 cup lime juice (2 to 3 limes)2 chipotle peppers in adobe sauce, chopped1 tablespoon light agave or honey1 tablespoon unsalted butter1 tablespoon minced fresh cilantroEQUIPMENT ESSENTIALSOven-safe sauté pan large enough to fit the Chicken ThighsKitchen tongs (or spatula)Meat thermometer (optional)Small saucepan for Tequila Lime sauceSpoon (or spatula) for stirring the sauceYour favorite serving dish!For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks 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 INGREDIENTSFor the Crab Cakes:3 tablespoons butter¼ cup finely chopped onion1 pound jumbo lump crabmeat, picked over to remove cartilage1/3 cup fresh bread crumbs (see Cook’s Notes above)1 large egg, lightly beaten¼ teaspoon hot red pepper sauceSeasoned salt and freshly ground pepperLemon wedgesFor the Lemon Aioli:1 cup mayonnaiseFinely grated zest of 1 lemon2 tablespoons fresh lemon juice1 clove garlic, mincedFine sea salt & freshly ground pepper, to tasteHabanero pepper or hot pepper of your choice, optionalEQUIPMENT ESSENTIALSMedium skilletMedium BowlWax paper-lined baking sheetPlastic wrapBroiler pan, lightly greasedSmall BowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks 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 servingsINGREDIENTS2 tablespoons extra virgin olive oil1 medium yellow onion, diced¾ pound ground lamb¾ teaspoon ground cinnamon1¼ teaspoons kosher salt, plus more for seasoning¼ teaspoon freshly ground black pepper¼ cup pine nuts, toasted6 large eggs2 tablespoons unsalted butter¼ cup coarsely chopped Italian parsley Warm pita bread, for servingEQUIPMENT ESSENTIALSLarge skillet, preferable cast ironWooden spoon or silicon spatulaSmall mixing bowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks 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 servingsINGREDIENTS3 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 neededKosher salt, as needed2 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, optional2 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 bottoms2 Tbsp olive oilEQUIPMENT ESSENTIALSTwo stock pots, one with the stock heating up at the beginning of class8 oz. ladleWooden spoon or spatulaMedium sauté panFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.