The Culinary Institute of America
Episodes
Sunday Apr 11, 2021
Thai Curry Chicken and Red Grape Salad
Sunday Apr 11, 2021
Sunday Apr 11, 2021
Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you’ll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it’s also great for home cooks.
Get the Thai Curry Chicken and Red Grape Salad recipe here!
Saturday Apr 10, 2021
Grilled Pork and Grape Kebabs
Saturday Apr 10, 2021
Saturday Apr 10, 2021
These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.
Grilled Spiced Pork and Grape Kebab Recipe here!
Friday Apr 09, 2021
Spicy Chicken with Grape Gastrique and Lentils
Friday Apr 09, 2021
Friday Apr 09, 2021
This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes.Find the Spicy Chicken with Grape Gastrique and Lentils recipe here!
Thursday Apr 08, 2021
Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
Thursday Apr 08, 2021
Thursday Apr 08, 2021
In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes. He designed this recipe for retail foodservice, but it’s also great for home cooks.
Get the Spicy Asian Beef Salad with Black Grapes and Napa Cabbage recipe here!
Wednesday Apr 07, 2021
Roasted Red Grape, Octopus and Fingerling Potato Salad
Wednesday Apr 07, 2021
Wednesday Apr 07, 2021
Octopus is cooked sous vide, then grilled and tossed with flat-leaf parsley, green olives, lemon zest, lime juice, good quality olive oil, and roasted fingerling potatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Get the Roasted Red Grape, Octopus and Fingerling Potato Salad recipe here!
Tuesday Apr 06, 2021
Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote
Tuesday Apr 06, 2021
Tuesday Apr 06, 2021
Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.
Get the Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote recipe here!
Sunday Apr 04, 2021
Sunday Apr 04, 2021
The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish. Get the Roasted Brussels Sprouts and Red Grapes recipe here!
Saturday Apr 03, 2021
Roasted Chicken with Grapes
Saturday Apr 03, 2021
Saturday Apr 03, 2021
In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.
Get the Roasted Chicken with Grapes recipes here!