The Culinary Institute of America
Episodes
Wednesday Jun 30, 2021
Puerto Rican Asopao
Wednesday Jun 30, 2021
Wednesday Jun 30, 2021
No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Tuesday Jun 29, 2021
Caribbean Root Vegetables
Tuesday Jun 29, 2021
Tuesday Jun 29, 2021
It’s time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There’s true yam that comes in multiple varieties. And then the fun starts. One man’s yucca is another’s cassava. And another’s yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Thursday Jun 24, 2021
Puerto Rico’s Street Food
Thursday Jun 24, 2021
Thursday Jun 24, 2021
Food is everywhere in Puerto Rico. Roadside truck stops offer hearty, stick-to-the-ribs workingman’s dishes such as cassava in vinaigrette, fricasseed rabbit, and blood sausage called morcilla. Guajo is a mixture of a pig’s innards served with rice and red beans. Green bananas known as guineos are boiled and provide an alternative starch to root vegetables and rice.
Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Wednesday Jun 23, 2021
Puerto Rico’s Markets
Wednesday Jun 23, 2021
Wednesday Jun 23, 2021
When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Tuesday Jun 22, 2021
Jamaican Mac n’ Cheese Spring Rolls
Tuesday Jun 22, 2021
Tuesday Jun 22, 2021
Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Monday Jun 21, 2021
Jamaican Pepper Shrimp Gnocchi
Monday Jun 21, 2021
Monday Jun 21, 2021
Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Sunday Jun 20, 2021
Jamaican Tuna Carpaccio
Sunday Jun 20, 2021
Sunday Jun 20, 2021
Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Saturday Jun 19, 2021
Jamaican Jerk Spring Rolls
Saturday Jun 19, 2021
Saturday Jun 19, 2021
Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7