HSN Cooks Goes BIG

HSN Cooks Goes BIG!

 

On March 15th HSN Cooks will present the World’s Largest Cooking Lesson hosted by HSN’s Celebrity Chefs Curtis Stone, Lorena Garcia, Eduardo Garcia, Robert Irvine, and more. In addition HSN Cooks will give viewers a one-stop shop for all of the cooking needs with compelling special offers on kitchen and food products. Viewers will also have exclusive access to celebrity chef personalities and the creators behind the products with the ability to call in and discuss products with the chefs.

Curtis Stone 3-Piece Knife Block Set and Set of 3 Canisters

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Below find 2 recipes by Chef Curtis Stone and Lorena Garcia to give you a glimpse of what you can expect!

Curtis Stone’s Seared Pepper Steak with Caramelized Brussels Sprouts

CurtisStone
Serves: 4
Prep Time: 20 minutes     
Cook Time: 22 minutes

 

INGREDIENTS

1 tablespoon black peppercorns
Six 6-ounce center-cut beef tenderloin steaks (1½ inches thick)
1 tablespoon grapeseed oil
3/4 cup dry red wine, such as Cabernet Sauvignon
1 pound fresh Brussels sprouts, halved lengthwise
3 tablespoons unsalted butter

Method

To cook the steaks:

1. Using a mortar and pestle, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.

2. Preheat a Curtis Stone 12-inch Frypan over high heat. Add the oil and swirl to coat the pan. Add the steaks. Cook the steaks for about 4 minutes per side for medium-rare doneness.

3. Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.

Meanwhile, to prepare the Brussels sprouts:

4. In another Curtis Stone 12-inch Frypan, bring 1/2 cup of water to a boil over high heat. Add the sprouts, cover, and steam for about 3 minutes, or until bright green. Add the butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until the Brussels sprouts are golden brown. Season with salt.

 

TO SERVE:

Place the Brussels sprouts on plates. Slice the steaks across the grain and arrange the steak slices alongside the Brussels sprouts. Drizzle with the wine reduction and any accumulated juices from the steaks.

 

Lorena Garcia’s GRILLED SEA BASS with PISTACHIO CRUST and TROPICAL PASSION FRUIT VINAIGRETTE

LorenaGarcia

Serves: 4

 

INGREDIENTS

FOR THE PISTACHIO BUTTER

1 cup shelled pistachio nuts
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup panko bread crumbs
FOR THE SEA BASS
Four 4-ounce sea bass fillets
11/2 teaspoons extra-virgin olive oil
1 tablespoon kosher salt
11/2 teaspoons freshly ground black pepper
4 cups baby arugula

 

TROPICAL PASSION FRUIT VINAIGRETTE

1 cup mango juice
1 cup fresh orange juice
1 cup passion fruit juice
2 teaspoons whole pink peppercorns
2 tablespoons agave syrup
2 tablespoons Dijon mustard
3 tablespoons champagne vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons kosher salt

 

INSTRUCTIONS

1. Pour the mango juice, orange juice, and passion fruit juice into a medium saucepan. Add the peppercorns and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the liquid reduces by half, 20 to 25 minutes. Set aside to cool to room temperature.

2. Whisk the agave syrup and mustard into the juice mixture and then whisk in the vinegar. While whisking, slowly drizzle in the olive oil and then whisk in the salt. Pour the vinaigrette into an airtight container or glass jar and refrigerate. Shake well before using.

3. Place the pistachios in the bowl of a food processor for five 1-second pulses to roughly chop them. Add the butter, parsley, cilantro, and panko. Process the mixture until the butter is well combined and the pistachios are finely ground, 30 to 45 seconds. Use a rubber spatula to scrape the mixture out onto the lower half of a long piece of plastic wrap. Fold the top portion of the plastic wrap over the butter, and gently roll and shape it into a 1 1/2-inch-wide log. Twist the ends of the plastic to seal. Refrigerate for at least 2 hours or up to 5 days (or freeze for up to 3 months).

4. Prepare a hot charcoal or gas grill. (If using a charcoal grill, follow the manufacturers’ instructions to make a two- level fire, with one side of the grill at high heat and the other side at medium-low heat; if using a gas grill, adjust the burners so one side is at high heat and the other is at medium-low heat.)

5. To make the sea bass, set the fish on a rimmed baking sheet or on a large plate and drizzle with the olive oil. Sprinkle with the salt and pepper. Slice the chilled pistachio butter into 4 pieces.

6. Grill the sea bass fillets flesh side down until they have grill marks, about 5 minutes. Carefully turn over the fillets and re- duce the heat to medium (if using a charcoal grill, flip over the fillets onto the cooler side). Place a piece of the pistachio butter on top of each fillet, cover the grill, and continue to cook the fillets until they flake easily and are opaque all the way through, about 5 minutes longer, depending on how thick they are. Re- move them from the grill and set aside.

 

TO SERVE

Divide the arugula among four plates. Place a piece of sea bass on top of the arugula, drizzle with the passion fruit vinaigrette, and serve.

Some sweet ideas from See’s Candy:

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