We covered a lot of ground on our recent show featuring that centerpiece dish, beef tenderloin. We’re hoping to help you overcome food fears here. Lots of people are afraid to “mess up” beef tenderloin because it feels high-stakes. The cut is expensive, it can easily be under or overdone.
You won’t be afraid to take this one on after hearing Chris Prosperi explain that there’s really nothing to it. Herbs help. And a digital thermometer. Buy a tenderloin. Invite some friends over this weekend. Make this Herb-Crusted Grilled Beef Tenderloin recipe.
Faith also shared what she calls, “Move Over, Chicken—Duck Breasts Are in Town.” It’s another dish home cooks often feel some trepidation about. Chris and Faith explain that rendering the fat and sear-roasting the breasts means you’ll have less fat (save what you have in the pan!) and smoke. They tell you exactly what to do. Easy.
One more dish even seasoned home cooks are often afraid to try at home: Paella. It happens to be one of Alex’s specialties. In this show, he and Chris explain the one and only measurement/formula you need to know to make a paella with toasty-bottom rice that is perfectly cooked. If you can make rice, you can make paella.
Also on this show: an easy blueberry cobbler (hello, berry season), simple grilled romaine (try something new!), and Anthony DeSerio’s summertime guilty pleasure: Prosecco. He mixes Faith a festive-looking Prosecco cocktail with wild hibiscus syrup (and an edible hibiscus garnish). Her response: “People, this is the way to go.”
