Hot From The Kettle's Recipes

This is Part 2 of the series where Johnny "Meatballs" DeCarlo shows Melody Kettle how to make his signature meatballs. - 113.861

In this episode of hot From The Kettle Johnny "Meatballs" DeCarlo, of VH1's My Big Friggin Wedding, teaches Melody Kettle and helper, Susan Dalessio-Picciallo-Horan how to make Johnny's famous, Meatballs in Sunday Gravy. - 112.901

Aga oven enthusiast, Naomi Grobstein teaches us how make Roasted Bananas in an Aga Oven. - 99.1546

Melody Kettle visits celebrity chef, Ryan DePersio at Fascino Restaurant in Montclair. Ryan demonstrates his famous zucchini flowers stuffed with crab meat with a yellow tomato vinegrete. Hot From The Kettle. - 113.181

Melody Kettle visits Rose Mediterranean in Caldwell, NJ where Chef Joe Albergo creates Pato con Higos (duck with figs). - 107.825

MAKING 1. In a bowl, mix the pork, corn starch, ginger, garlic, 1 tablespoon sesame oil, 1/4 tablespoon soy sauce, bok choy, green onion and eggs. 2. Add a teaspoon of the mix into the each dumpling. 3. Wet the edges and seal the two sides together into... - 125.955

Lauran Himmelein, owner of Partycake-Partycake in Maplewood, NJ, visits Melody Kettle and teaches her how to bake up her Sweetheart Fudge Brownie Bites. A perfect treat for Valentine's Day. - 126.736

Melody Kettle visits Market in Montclair, NJ where Chef Tre Ghoshal prepares Salmon Three Ways. - 123.469

Melody Kettle visits Aroma Palace in Montclair, NJ. - 96.6997

Melody Kettle visits Aroma Palace in Montclair, NJ. - 100.306

Hot From The Kettle visits Chakra in Paramus, NJ. Melody meets Chef Thomas Ciszak who demonstrates Tuna Tartare, and sommelier, Evelyn Hsu-Ciszak who mixes up the hangover tonic, The Bitter Pill. - 118.605

GETTING READY 1. Preheat oven to 350 degrees fahrenheit. MAKING 2. For the Baked Brie Dip: Scoop some of the cheese off the brie packet to make a brie cheese bowl. 3. Add the apple cider reduced jelly into the middle of the brie bowl. 4. Top with the... - 113.05

Melody Kettle visits with Lou Palma as he recreates his mother's traditional Christmas Peppers. - 122.421

Hot From The Kettle visits Chef Michael Couso at Richie Cecere's Restaurant and Bar in Montclair. Chef Couso prepares a 16 oz Pork Chop with Apple Bacon Demi-Glaze and Seet Potato Pancakes. - 118.675

Hot From The Kettle visits Richie Cecere's Restaurant & Bar at 2 Erie Street, Montclair. Chef Michael Couso prepares pumpkin ice cream and transforms it into pumpkin creme brulee. - 120.087

Melody Kettle makes cultured butter at home. - 86.6056

Hot From The Kettle goes behind the bar at Chakra with sommelier, Evelyn Hsu Ciszak as she mixes up "The Smokey Deal." - 110.883

GETTING READY 1. Preheat oven 375 degrees fahrenheit. MAKING 2. For the Oyster Stuffing: Heat a pan with spanish olive oil. 3. Add smoked onion sausage, onions and carrots and let it sweat. 4. Season the oysters with black pepper. 5. Add oyesters into the... - 119.114

GETTING READY 1. Preheat oven to 400 degrees fahrenheit. MAKING 2. In a pan, saute ginger and garlic in the olive oil. 3. Add onions and cook. 4. Season with salt. 5. Add carrots and ground beef. 6. Add roasted cumin and curry powder and stir. 7. Add parsley... - 124.451

Columbian-American television personality and restauranteur Ingrid Hoffman talks about the different kinds of Latin food at the Summit Wine and Food Festival 2010. She then goes on to make a delicious simple seafood paella. - 109.45

Luca Valerin Does Butternut Squash Risotto - 124.864

MAKING 1. In a bowl, mix the onions, eggs, bread crumbs, olive oil, 1/2 cup ouzo, ground black pepper, minced garlic, cumin, salt and ground meat and mix it up with your hands. 2. Roll into balls. 3. On a plate, spread the flour and coat the meatballs with... - 105.165

MAKING 1. Heat a pan of water and blanch the tomatoes in it for 2-3 minutes. 2. Let the tomatoes cool and remove the skin. 3. Puree the tomato in a tomato mill or the blender or using your hands. 4. Heat a pan with oil and saute the garlic for 2-3 minutes. 5.... - 102.325

Chef Jesse Jones visits Melody Kettle's kitchen to cook Seared Scallops over a Baby Arugula Salad gently tossed in a southern cider dressing. - 112.276

MAKING 1. For the Huckleberry Lemonade Cocktail: In a glass, mix the huckleberry liquer, pink lemonade and ice. 2. Add lemon wegde for garnish 3. For the Arnold Ziffer: In a shaker, add the sweet tea vodka, ice tea, ice cubes and shake. 4. Pour into a glass... - 96.3549

MAKING 1. For the simple syrup: In a pan, heat 1 cup sugar and 1 cup water and let it dissolve into a syrup. 2. In a pitcher, add red wine, pomegranate juice, orange juice, blackberry brandy, triple sec and simple syrup and mix. 3. Next, add the orange slice,... - 108.412

Melody and her helpers show you how to quickly make a really good pizza dough that you can store for later use. - 94.9251

Trendy yet old world, Acappello Ristorante’s main lure lies in serving classic Italian favorites with a modern flair.  And Fettuccine Cara Mia, one of the signature dishes of this eatery, is no different. - 108.293

Here's one easy to make, no-cook dessert recipe that is sure to blow away your mind. A little tart, a little tangy, this Brazilian delight uses fresh passion fruit as its base and is a great dessert option for anyone who don't like their after-dinner dessert... - 113.909

Looking for some last minute holiday appetizer options? Spice up your Christmas celebrations with vinegary and pungent Italian Christmas peppers. A holiday favorite in Italy, these brined, colorful, stuffed peppers is easy to make and truly promises to sizzle... - 113.357

Caja China is deemed as one of the most popular ways of roasting a pig. However, to make this dish, you need to have a la caja china roaster at home. This video recipe gives you enough ideas on how to use the roaster to make a scrummy Cuban style pig roast.... - 102.077

Fast cooking and weeknight friendly, nothing really matches to the taste and the truckload of health benefits that seafood has to offer. And when it's something as scrummy and succulent as steamed littleneck clams cooked with beer and bacon, the taste just... - 105.425

When you truly feel like indulging a little, crab cakes make for a classic option. This all-time party favorite is a breeze to make and makes for a truly mind-blowing addition to your platter. One good thing about these luscious morsels is that they can be... - 106.734

If you are looking for a sophisticated drink that is easy to down and even more easy to mix, this is it. A heady mix of vodka, peach schnapps, lemonade and coca-cola, this crazy little cocktail brings more to your lips than just pure booze. Follow the video... - 104.332

What better way to use up your bright, fresh summer heirloom tomatoes than pulp them to make scrummy sauce? Rich and delicious, this classic Italian delight takes not more than 30 minutes to make. Toss them with hot pasta or use them in your casserole for a... - 103.057

Need a super smart, super easy, good value midweek supper option? Then this classic Italian pasta dish will surely make you happy. Well, there is no justifying the calories here, but then it tastes so good that you truly won't mind the calories here. Follow... - 107.329

If you are big for exotic dishes that come loaded with flavor and spice, you will absolutely adore the Moroccan lamb tagine, a slow-cooking stew that gets its flavor from a blend of aromatic spices like turmeric, cumin, ginger, cardamom and more. Here's... - 106.366

Think making prosciutto at home is easier said than done! Then all you have to do is stream the video to learn ho simple it is. And the result is unbelievably good. Lou Palma shows how to cure Berkshire hog to make scrummy prosciutto that is worth the hard... - 85.799

Nothing beats the taste and flavor of homemade prosciutto that makes for a great accompaniment with figs, fruit, or cheese. But buying them from the deli could be quite a pricey affair. However, if you are willing to do a little extra work, you can make it... - 95.094

The prosciutto here is no ordinary one. It is made from Berkshire hog which is prized for its high fat content and is extremely flavorful too. Wonderful and flavorful, the ham takes time to cure, but the wait is worth it. Follow the video to see how Lou Palma... - 85.807