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Art Smith (Fried Chicken Leg with Smashed White Yams and Apples; Smothered Chicken Thigh with Cheddar Grits; Mango Pie with Sugar Crust) – 17½ stars; Jonathan Waxman (Pork Sausage and Chop with Cauliflower Celery Root Pureé, Black Truffle and Mandarin Red Wine Reduction) – 16½ stars
Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling. Tie the pork crosswise at 2-inch intervals with kitchen twine. Place the remaining salsa, orange juice, cilantro, brown sugar and mango into a blender. Cover and blend until the mixture is smooth. Pour the mango mixture into a 10-inch skillet.
Pork neck curry with mango salsa; Sichuan chicken thighs; Simple beef brisket; Caramelised figs with ricotta; Cooking tips: slow cooking duck breasts; getting rid of excess fat from stews & casseroles; browning & deglazing meat; adding soft herbs; frying fish; Guide: mushrooms (morels, trompette de la mort, chanterelle, oyster mushrooms, enoki ...
Place the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap.
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Challenge: The chefs were asked to create dishes using chicken. To determine their time and ingredient limit, the contestants played a game of chicken with each other; they chose to work with a 20-minute timer and only seven ingredients, including the chicken and seasonings. Joe: Liver & Chicken Thighs with Leeks, Thyme & Lemon
This mango chicken salad combines grilled chicken with fresh veggies and a sweet and spicy mango dressing.