Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.   

Recipe at: http://www.ciaprochef.com/grapes/recipe28.html

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From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse…and a lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows us a new take on lemonade, flavored with sweet black grape juice, tangy tamarind and herbaceous mint. The black grapes make the lemonade a beautiful purple color.

Recipe at: http://www.ciaprochef.com/grapes/recipe27.html

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Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite. 

Recipe at: http://www.ciaprochef.com/grapes/recipe25.html

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The popularity of Korean cuisine has taken the US by storm in recent years. In this video, Chef Scott Samuel from The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak served with cooling, juicy, and sweet red grapes.

Recipe at: http://www.ciaprochef.com/grapes/recipe26.html 

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Maine Lobster Paella

Kerry Altiero, chef and owner of Cafe Miranda in Rockland, Maine, won Maine's Lobster Chef of the Year title in 2012. In this video Chef Altiero shows us how to make lobster paella, which he also calls Maine Wedding Special.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe10.html

 

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Fried Maine Lobster Salad

Food Network star, and chef at Pearl Restaurant in Rockland, Maine, Chef Michele Ragussis, shows us how to make a summer vegetable salad topped with beer-battered Maine lobster tail with chipotle aioli.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe9.html

 

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Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make a creamy Maine Lobster Pasta with fresh vegetables.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe8.html 

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Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make a creamy Maine Lobster Pasta with fresh vegetables.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe8.html 

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Maine Lobster Rolls

Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make classic Maine Lobster Rolls.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe7.html

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Chef Scott Samuel from The Culinary Institute of America shows us how to make Maine Lobster quesadillas. He adds grilled mango to the quesadilla to complement the sweet flavor of the Maine Lobster.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe5.html

 

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Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, radish and salmon roe.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe4.html

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Chef Scott Samuel from The Culinary Institute of America prepares a flavorful and decadent salad with Maine Lobster, grapefruit, avocado, apple and a creamy tarragon vinaigrette.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe3.html

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Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe2.html 

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Maine Lobster Risotto

Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Risotto. The sweet peas, saffron, and tomato concasse highlight the sweet and buttery flavor of the lobster.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe6.html 

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Maine Lobster Bisque

Chef Scott Samuel from The Culinary Institute of America shows us a classic lobster dish: Maine Lobster bisque. He demonstrates key techniques for building and developing a richly flavored base, including the addition of brandy, and white wine.

Recipe at: http://www.ciaprochef.com/mainelobster/01a-recipe1.html
 

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Chef Scott Samuel from The Culinary Institute of America shows us how to use the leftover lobster shells to make a flavorful stock. He later uses the stock in the lobster bisque and lobster risotto.

Recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html

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Chef Scott Samuel from The Culinary Institute of America shows us how to use the roe, also called coral, in Maine Lobster to make a flavorful butter. When raw, the roe is a dark green color, but turns bright red as soon as it is heated.  In the video that follow, we will watch several uses for the roe butter.

Recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html

 

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Chef Scott Samuel from The Culinary Institute of America demonstrates how to par-boil a lobster, also called the “pour-over” method. Parboiling cooks the meat just enough to remove it from the shell, so that you can then chill the meat and reuse it later in a dish that calls for further cooking. He also demonstrates how to shell the lobsters and tell the difference between hard and soft shells.

Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html 

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Lobsterman Frank Gotwals takes us out on his vessel to tell us about sustainable lobstering in Maine.

Maine Lobster recipes at: http://www.ciaprochef.com/mainelobster/01-recipes.html     

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Spanish Papas Bravas

More potato videos and recipes at: http://www.ciaprochef.com/potatoes/videos/index.html

Chef Aaron London demonstrates his take on spicy Spanish Papas Bravas, with crispy fried potatoes, spicy smoked paprika sauce and Greek skordalia peppers.

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