The Culinary Institute of America
Episodes
Wednesday Mar 31, 2021
Moroccan Seared Pork Tenderloin
Wednesday Mar 31, 2021
Wednesday Mar 31, 2021
Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe24/
Monday Mar 29, 2021
Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème
Monday Mar 29, 2021
Monday Mar 29, 2021
Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
Get the Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème recipes here!
Sunday Mar 28, 2021
Green Grape and Beluga Lentil Salad with Charmoula Vinaigrette
Sunday Mar 28, 2021
Sunday Mar 28, 2021
The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
Get the Green Grape and Beluga Lentil Salad recipe here!
Friday Mar 26, 2021
Crackers Topped with Spicy Red Grapes, Mascarpone and Honey
Friday Mar 26, 2021
Friday Mar 26, 2021
Chef Scott Samuel from The Culinary Institute of America shows us a new take on the classic pairing of cheese and grapes. He makes healthy, whole-grain house-made crackers and tops them with creamy mascarpone cheese, and a mixture of sliced red grapes, roasted serrano chiles, lime juice, and fennel.
Get the Crackers Topped with Spicy Red Grapes, Mascarpone and Honey recipe here!
Thursday Mar 25, 2021
Grilled Red Grape and Gorgonzola Flatbread with Red Onions and Rosemary
Thursday Mar 25, 2021
Thursday Mar 25, 2021
Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.
Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/
Wednesday Mar 24, 2021
Grilled Mahi Mahi with Red Grapes and Corn Salsa
Wednesday Mar 24, 2021
Wednesday Mar 24, 2021
Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe15/
Tuesday Mar 23, 2021
Grilled Lamb and Grape Kebab with Green Grape Tzatziki
Tuesday Mar 23, 2021
Tuesday Mar 23, 2021
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe. Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/
Sunday Mar 21, 2021
Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
Sunday Mar 21, 2021
Sunday Mar 21, 2021
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe14/