Season 8

1. The Secret to Pot Roast

Pot roast; parsnip potato puree; Pinot Noir wine.

• 30 min

2. The Secret to Seared Tuna

Soy seared tuna; soba noodle salad.

• 30 min

3. The Secret to Eggs Benedict

Tips for perfect poached eggs; hollandaise; homemade strawberry, raspberry preserves.

• 30 min

4. The Secret to Schnitzel

Veal chop holstein Schnitzel; German potato salad; Gruner Vetliner.

• 30 min

5. The Secret to Lobster Rolls

• 30 min

6. The Secret to Braised Stuffed Veal Breast

Braised stuffed spinach and mushroom veal breast.

• 30 min

7. The Secret to Falafel

• 30 min

8. The Secret to Chicken Roulades

Chicken breast roulade with chorizo sausage and Manchego cheese; sauteed kale.

• 30 min

9. The Secret to Seared Black Bass

• 30 min

11. The Secret to Braised Pork Shoulder

Braised pork shoulder; wheat berry and mushroom salad; Pinot Grigio.

• 30 min

12. The Secret to Braised Chicken With Tomatillos and Jalapenos

• 30 min

13. The Secret to Wild Boar Ragu

Wild boar ragu with homemade pappardelle pasta ribbons; Chianti wine.

• 30 min

14. The Secret to Turkey Burgers

Turkey burgers; homemade chips; chocolate chunk oatmeal cookies.

• 30 min

15. The Secret to Sausage Stuffed Quail

Sausage stuffed quail wrapped in bacon and in port wine sauce.

• 30 min