The Culinary Institute of America
Episodes
Thursday Oct 14, 2021
Watermelon Carpaccio with Fried Prosciutto and Basil Oil
Thursday Oct 14, 2021
Thursday Oct 14, 2021
This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil. Get the Recipe and watch the full series with closed captioning here!
Tuesday Oct 12, 2021
Watermelon Consommé with Scallop Ceviche
Tuesday Oct 12, 2021
Tuesday Oct 12, 2021
Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche. Get the recipe and watch the video with closed captioning here!
Monday Oct 11, 2021
Shaking Beef with Watermelon and Wilted Watercress
Monday Oct 11, 2021
Monday Oct 11, 2021
Inspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Asian beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time.
Get the recipe and watch the full series with closed captioning here!
Sunday Oct 10, 2021
A Chef‘s Notes: Key Takeaways from the BBQ Trail
Sunday Oct 10, 2021
Sunday Oct 10, 2021
Chef Einav Gefen shares her experiences from the barbecue stops in Texas, Tennessee, Virginia, and the Carolinas.
Get BBQ recipes and watch the full series here!
Saturday Oct 09, 2021
The Science of Smoke: Mastering Barbecue with Tuffy Stone
Saturday Oct 09, 2021
Saturday Oct 09, 2021
Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
Get BBQ recipes and watch the full series here!
Friday Oct 08, 2021
How to prepare barbecue spare ribs with Tuffy Stone
Friday Oct 08, 2021
Friday Oct 08, 2021
Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
Get BBQ recipes and watch the full series here!
Thursday Oct 07, 2021
How to Make Barbecue Rubs with Tuffy Stone
Thursday Oct 07, 2021
Thursday Oct 07, 2021
Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs.
Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
Get BBQ recipes and watch the full series here!
Wednesday Oct 06, 2021
Nashville‘s Peg Leg Porker BBQ
Wednesday Oct 06, 2021
Wednesday Oct 06, 2021
Nashville's Peg Leg Porker offers diners a wide selection of traditional West-Tennessee barbecue. Carey Bringle, the restaurant's owner and pitmaster, is a Nashville native who started his craft by watching his grandfather cook whole hogs for family barbecues. Years later, Bringle is an annual competitor at Memphis in May BBQ championship, the “Super Bowl of Swine”, taking second place honors three times.
Get BBQ recipes and watch the full series here!