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
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
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
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
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
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
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
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.
Braised Short Rib Lasagna
Floating Island Meringues with Crème Anglaise
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
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.
Passion Fruit Caipirinha
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
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
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
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
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