SERIES 5 EPISODE DESCRIPTIONS & PHOTOS

#501 A French Feast

Chef Keller presents two French classics perfect for a dinner party. He combines a myriad of meats and seasonings to create a savory filling for a meat pie. Then he prepares a French version of ice cream pie made with delicate pecan meringues, ice cream and whipped cream.

Pâté Chaud (Hot Savory Pie)
Pecan Meringue Crème Glacé

#502 Seafood Extravaganza

Chef Keller demystifies the secrets of cooking octopus to get tender, delicious results. Then it’s healthy all around with poached salt cod and an egg-free mayonnaise made with oysters.

Grilled Octopus in Oregano Vinaigrette with Orecchiette Pasta and Nudja
Poached Salt Cod with Oyster Mayonnaise and Roasted Cauliflower
Instant Raspberry Sorbet

#503 Gluten-Free Favorites

Chef Keller has the secret for keeping your gluten-free friends happy with three great recipes. He stuffs mini peppers with a delicious quinoa salad, followed by a chia seed wrap abundantly stuffed with vegetarian goodies. The finale is a kale and spinach smoothie that has unexpected benefits.

Quinoa Stuffed Mini Peppers
Chia Veggie Wrap with Hummus, Zucchini, Tomatoes, Kale & Peppers
Hangover Detox Smoothie

#504 Fun in the Kitchen

Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it’s a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter.

Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce
Escargot in Puff Pastry Shells
Champagne Cocktail with Margarita Sorbet

#505 Healthy and Delicious, Part 1

After a basic lesson in grilling vegetables, Chef Keller makes a creamy avocado hollandaise without butter or eggs. He then makes a delicious zucchini hors d’oeuvres stuffed with parmesan and arugula.

Grilled Vegetables with Avocado Hollandaise
Zucchini Carpaccio Rolls with Arugula and Parmesan

#506 Healthy and Delicious, Part 2

Chef Keller continues his healthy cooking lesson with a warm arugula, faro and mushroom salad with a white balsamic dressing. Then he serves grilled prawns with a salad of artichokes, fennel and fava beans.

Arugula Salad with Faro & Mushrooms in a White Balsamic Vinaigrette
Grilled Shrimp with Artichoke & Fennel Salad

#507 Romance at the Table

Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor.

Beef Tartare Tacos with Kusshi Oysters
Lobster Thermidor with Sautéed Green Beans
Strawberry Milkshake

#508 Entertaining for a Crowd

Chef Keller is making pork rillette, a delicious pâté or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes.

Pork Rillette
Braised Short Rib Lasagna
Floating Island Meringues with Crème Anglaise

#509 Black-Tie Dining

Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts.

Seared Scallops on Pork Belly with Beluga Lentils
Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce
Macaroons with Rocky Road Beer Ice Cream

#510 A Brazilian Feast

Like the people who live there, the food of Brazil is full of soul, warmth and deliciousness. Chef Keller demonstrates their national dish, Feijoada, a stew made with black beans and meats. The second recipe is a deep-flavored fish stew called Moqueca, cooked in a fragrant, rich coconut broth.

Feijoada
Moqueca
Passion Fruit Caipirinha

#511 One-Pot Favorites

Chef Keller makes an Alsatian favorite, choucroute or sauerkraut served with an array of seafood. Then he heads to the South for a deep, richly-flavored gumbo made with an assortment of great sausage and chicken.

Seafood Medley with Choucroute
Chef Keller’s Gumbo

#512 Pool Party Feast

Chef Keller demonstrates pool party favorites, starting with a refreshing melon gazpacho served with a duck prosciutto bruschetta. Then he makes his signature buffalo sliders with brie cheese. He shows step-by-step how to build the perfect charcuterie board with an assortment of sausages, pâtés, salami, and just the right accompaniments.

Melon Gazpacho with Duck Proscuitto Bruschetta
Buffalo Sliders with Brie & Arugula
Charcuterie Platter

#513 Hawaiian Island Lunch

A fan of Hawaiian cuisine, Chef Keller prepares a tasty island lunch. First it’s a grilled octopus salad with hearts of palm, sea beans and a chipotle aioli. Then he makes the popular musubi sandwich with sushi rice, nori seaweed, and pork belly. Dessert is a roasted pineapple, infused with vanilla beans and soaked in a rum brown sugar syrup.

Grilled Octopus Salad with Hearts of Palm
Hawaiian Musubi Sandwich
Roasted Pineapple with Vanilla and Rum

#514 Beer Makes It Better

Chef Keller shows how beer can add richness and great flavor to many dishes. Using apricot beer, he marinates yellowtail for a luscious sashimi treat. Then he makes an unforgettable fried chicken with beer and lots of great spices. The beer fest continues with an assortment of ice-cream beer floats.

Yellowtail Sashimi with Apricot Beer
Fried Chicken “HK” Style
Ice Cream Beer Floats

#515 Main Dish Favorites

Chef Keller demonstrates a classic French technique for poaching a whole fish in a luxurious broth of vegetables, herbs, and wine. Then he creates a symphony of flavors by pairing ordinary chicken breast with some great Mediterranean ingredients.

Branzini Poached in White Wine, Herbs & Vegetables
Roast Chicken Breast with Moroccan-spiced Carrots & Harissa Yogurt