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ChefsLine

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The poor chef

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food love and health,

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Thank You for listening to bloggersschool we have big plans. I will keep bringing the big name guest week to week. John

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ChefsLine

ChefsLine

Ahhh. here it was.....(646) 716-9943

ChefsLine

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96396 # call (347) 677-1099

ChefsLine

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ChefsLine

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The Thanksgiving Special with ChefsLine  

ChefsLine, the culinary hotline, invites you to join three of our favorite chefs for Turkey, Sides, and Pies. In three nights leading up to the big dinner, call in and learn how to pull together your best Thanksgiving dishes yet. Ask your questions and discuss family favorites with the chefs who bring you live cooking advice by hone and webcam all year long.

  • Featured Episode

    The Dinner Show: Chef Richard Velazquez

    ChefsLine

    Date / Time:

    Category: Food


    5 pm EST Today! This week's guest is Chef Richard Velazquez. Call in to The Dinner Show at 646-716-9943 to discuss cooking, sofrito, grilling, menu planning, and how to get together a fantastic home cooked meal tonight with us. OR, listen online at www.blogtalkradio.com/chefsline

  • On Demand Episodes

    Original Air Date:

    The Dinner Show: Cookies cookies COoookies

    What are you in the mood for tonight? Call in to ChefsLine's Dinner Show and get the game plan for dinner with the help of ChefsLine chefs. CALL-IN 646-716-9943. GUEST CHEF: CHEF ERIKA COOPER

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  • Date / Time:

    Recipe of the Day

    General Lee Chicken on Cast Iron Green Tomato Fried Rice Chef: Sara Gibbs Food Mood: Quick and Easy Cuisine: Fusion Description A Southern spin on the Chinese dish, General Tso. The red pepper jelly and pecans give it that special Southern touch. Servings: 4-6 Ingredients 1 1/2 - 2 lb. boneless, skinless chicken thighs, trimmed of excess fat 1 tablespoon Southern Comfort 1 tablespoon soy sauce 1 teaspoon cornstarch 3 tablespoons vegetable oil, divided Red Pepper Jelly Sauce (see recipe) For the Green Tomato Fried Rice: 3 slices applewood smoked bacon, cooked crisp and chopped 1 cup diced green tomatoes ? cup sliced green onions 1 cup Arkansas basmati rice prepared according to package directions, and kept warm Garnish: Chopped cilantro, toasted chopped pecans and slivered green onions Method Cut chicken into 1-inch pieces and place in large bowl. Add Southern Comfort, soy sauce and cornstarch and mix well. Refrigerate for 1 hour. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. When the pan is hot, add the marinated chicken pieces and stir-fry until golden brown and cooked through. Pour in the Red Pepper Jelly Sauce and bring to a simmer. Cook until thickened, about 1 minute. Remove from heat and keep warm. For the Green Tomato Fried Rice: Dice bacon and cook in a 12-inch cast iron skillet over medium high heat until crisp. Remove the bacon and drain on paper towels. Pour out all but 1 tablespoon of bacon grease. Return the cast iron skillet to medium high heat. Add green tomatoes, cooked bacon and green onions and saute for one minute. Add the cooked rice and fold together. Cook briefly until all ingredients have heated through. Portion rice onto four serving plates. Divide chicken and glaze evenly over each plate of rice. Garnish with chopped cilantro, toasted pecans and slivered green onions.

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  • Date / Time:

    Recipe of the Day Pumpkin Cheesecake

    Gingersnap Crust 1 1/2 cups (5 oz) finely gingersnaps 5 tablespoons unsalted butter, melted 1/3 cup sugar 1/8 teaspoon salt Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 inch springform pan. Pumpkin Cheesecake 3 (8-oz) packages cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour 5 large eggs 1/2 teaspoon vanilla 2 large egg yolks 3/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 15-oz can solid-pack pumpkin Preheat oven to 500°F. Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth. Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake on sheet pan or wrapped in foil (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. This cheesecake will keep, refrigerated and covered, for a week.

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  • Original Air Date:

    The Dinner Show: Chef JoAnna

    What are you in the mood for tonight? Call in to ChefsLine's Dinner Show and get the game plan for dinner with the help of ChefsLine chefs. CALL-IN 646-716-9943. GUEST CHEF: CHEF JOANNA

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  • Date / Time:

    Jenn's Recipe of the Day: Asian Pear Slaw

    asian pear slaw

     

    2 celery ribs

    3 tablespoons fresh lime juice

    2 tablespoons seasoned rice vinegar

    1 teaspoon finely grated peeled fresh ginger

    2 firm Asian pears, cut into 1/4-inch-thick matchsticks

    2 scallions, thinly sliced diagonally

    1/4 cup fresh cilantro leaves

    1/2 teaspoon finely chopped fresh hot red chile, or to taste

     

    Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.

     

    Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

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