Hypehits's Recipes

The Chef's Kitchen - Pbs39 Launch Party

See a great line up of TV chefs come out to cook in front of a live audience and celebrate the launch of The Chef's Kitchen at PBS39 in Bethlehem, PA. - 0

Chef Davis Denick Makes Seared Verlasso Salmon

Chef Davis Denick makes salmon with chantrelle mushrooms and red wine butter sauce. Joe Lasprogata joins Chef and Maria and talks about the sustainable salmon farming techniques used by Verlasso to grow today's main ingredient. Today's episode was recorded in... - 77.5653

Glazed Baby Carrots Vignette

For directions, please watch the video. - 85.0883

Sweet Potato Bisque Podcast

For the directions, please watch the video. - 85.1925

Turkey Hoagie Podcast

For the directions, please watch the video. - 83.5674

Seared Ham With Mostarda Podcast

For the directions, please watch the video. - 85.6813

Turkey Chili Podcast

For the directions, please watch the video. - 87.4427

Chef Davis Denick Makes Salmon With Chantrelle Mushrooms And Red Wine Butter Sauce.

Chef Davis Denick makes salmon with chantrelle mushrooms and red wine butter sauce. Joe Lasprogata joins Chef and Maria and talks about the sustainable salmon farming techniques used by Verlasso to grow today's main ingredient. Today's episode was recorded in... - 90.0098

Creamed Green Beans Podcast

For the directions, please watch the video. - 89.3069

Cranberry Relish Podcast

For the directions, please watch the video. - 89.2445

Creamed Green Beans Vignette

For the directions, please watch the video. - 91.4216

Roast Turkey Vignette

For the directions, please watch the video. - 91.29

Peppermint Eggnog

For the directions, please watch the video. - 89.3225

Mac And Cheese Vignette

For the directions, please watch the video. - 91.4374

Branzino Vignette

For the directions, please watch the video. - 89.6655

Potato Croquette Vignette

For the directions, please watch the video. - 93.3225

Cauliflower Mash

For the directions, please watch the video. - 91.4111

Italian Wedding Soup

For the directions, please watch the video. - 91.7183

Michael Solmonov Makes Hummus

Chef Michael Solomonov of Zahav prepares Hummus on The Chef's Kitchen - 71.333

Grilled Pizze

In this classic episode, Boston Chef Evan Deluty makes many varieties of Grilled Pizze as featured in his restaurant Stella. - 79.3413

Elliot Matos Makes Octopus

Elliot Matos of Nikolas at The Logan Inn makes an octopus dish in this segment from the Best of the Best TV show broadcast on Channel 44 in Philadelphia - 97.761

Peter Woolsey Makes Roti De Porc Au Pruneaux

Peter Woolsey, chef and owner of Bistro La Minette makes Roti de Porc au Pruneaux on this segment from the Best of the Best TV show seen in Philadelphia on WMCM-TV 44. - 88.3454

Dinner Specials

Chef Tony Clark, from Valley Forge Casino Resort, makes roasted chicken, strip steak, and pork. These are all dinner specials from Pacific Prime restaurant at the casino in King of Prussia. - 80.0363

Seared Sea Scallop With Herb Nage

Chef Tony Clark shows us how to use Dorot cilantro, garlic, and basil in this fresh seafood dish. - 79.5803

New Zealand Sea Bream

Chef Pierre Gignac of the restaurant Ocean in Kennebunkport Maine makes this seafood dish from a whole fresh red sea bream. - 91.3747

Chef Tony Clark Uses Bacalao In Four Seafood

Chef Tony Clark, from Valley Forge Casino Resort, makes sauteed bacalao with bacon crust, carpaccio bacalao, tempura bacalao, and bacalao with broccoli rabe. These are on the menu at Viviano Cucina at the casino in King of Prussia. - 95.1131

Mussels Provencal

Chef Robert Wiedmaier makes a great dish with mussels. - 104.407

Fresh Mozzarella And Grape Salad

Chef Henry Piotrowski, Jr. of The Restaurant School at Walnut Hill College makes fresh mozzarella cheese and flavors it with fruit. - 112.318

Pumpkin Dumplings

GETTING READY: 1)Preheat the oven to a 350 degree heat. 2)Take the halved butternut squash and remove the seeds. Apply 1 tablespoon of olive oil for each half and set on a baking tray and place in the oven for 35-45 minutes until they are tender and... - 105.592

Stuffed Quail Made With Dorot Herbs

GETTING READY: 1)On a tray place the quail meat and season with salt and pepper. 2)In a bowl place ground veal, garlic and mix well. Add the grapes and chestnuts to this mixture and mix well. 3)Place this stuffing into the seasoned quail meat. MAKING: 4)In a... - 102.559

Pork Chop Made With Dorot Herbs

GETTING READY: For the Pork Chops: 1)On a plate place the pork chops and season with salt and white pepper. 2)In a bowl mix parsley and garlic with olive oil. Apply the mix generously over the pork chops. For the butter: 3)In a bowl add butter, blue cheese,... - 103.982

Rosa Foods On Best Of The Best

MAKING: The sauce: 1)Heat oil in a pan and add tomatoes, onions and garlic and char them. 2)Take out the char grilled vegetables in a sauce pan and add molasses and ketchup and heat. Add the apple cider vinegar. 3)In the pan with the chargrilled vegetables... - 99.2188

Gnocchi With Pecorino Cream Sauce By Dan Orvis

GETTING READY: 1)For the gnocchi: In a bowl mash the cold roasted potatoes and knead in the flour, salt and pepper along with pecorino romano cheese and nutmeg powder. Slowly knead into a dough and keep adding flour till its a proper dough consistency. 2)Roll... - 102.573

Marvesta Shrimp With Romesco Sauce Made With Dorot Herbs

GETTING READY 1)In a bowl get the shrimp ready for cleaning. Peel and devein the shrimp with the head left on. MAKING: 2)Cut the tomatoes in half and place in a baking tray with oil and garlic and broil it on the stove or in an oven till it sizzles. 3)Roast... - 102.575

Best Of The Best With Chef William Distefano

MAKING: 1)For Thai Red Curry Oil: Heat a medium pan and add oil to it along with shallots, ginger, garlic, kaffir lime leaves galangal and lemon grass, pepper and fry the ingredients till the oil is infused with the flavors. 2)For the Cashew Butter: In a pan... - 104.142

Evan Deluty Makes Atlantic Halibut With Fresh Pasta

GETTING READY: 1)In some boiling water cook the pasta till it is ready. Drain pasta and season with salt and pepper to taste. MAKING: 2)In a large sauté pan add the cream and asparagus and bring to a boil and steep for 10 minutes. Remove asparagus and... - 102.876

Chef Tony Clark - Rastelli Passion - Part 2

If you are looking for the rest of the video then search for Chef Tony Clark - Rastelli Passion - Part 1 where Chef Tony takes you through the first half of the meal prepared in this video. - 92.811

Chef Tony Clark - Rastelli Passion - Part 1

If you are looking for the rest of the video then search for Chef Tony Clark - Rastelli Passion - Part 2 where Chef Tony takes you through the rest of the meal. - 98.8681

Maine Blueberry Pancakes

Erik Lindblom of Captain Jefferds Inn makes Maine Blueberry Pancakes. - 121.252

Dessert Cocktails With Vodka For The Holidays

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Tommy George of Rouge restaurant in Philadelphia makes holiday martinis using Ketel One Vodka. This is part of a series of episodes recorded on location at the Miele showroom in Princeton,... - 119.881

Holiday Punch

Diageo Mixologist Elayne D shows us how to make a holiday party favorite: punch - 116.149

Dessert And Digestive Cocktails

Mixologist Elayne D shows us how to serve cocktails for dessert - 123.927

Holiday Stollen

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and... - 123.335

Pan Seared Scallops With Parsnip Puree

Chef Mitchell Kaldrovich from the Inn by the Sea makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel. - 114.089

Orzo & Turkey Salad

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Gourmet Lite Breast of Turkey and Orzo pasta. - 121.07

Italian Sausage Swiss Cheese And Apple Cheddar Cheese Turnovers

Chef Walter Staib of City Tavern in Philadelphia makes a turnover from Italian Sausage and Baby Swiss Cheese. He also makes a dessert turnover with apples and cheddar cheese. - 118.785

Congdon's Biscuits

Chef Nate Legere shares the secrets of making Congdon's Biscuits. - 121.427

Baileys Cocktails

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Maia Lystad of Diageo makes holiday martinis using Baileys. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey. - 121.995

Turkey And Beef Hash

Chef Walter Staib of City Tavern in Philadelphia makes a hash two ways. He makes a corned beef hash and a turkey hash. - 116.885

Beef Carbonnade

Chef Robert Wiedmaier, from Brasserie Beck in Washington DC, makes Beef Carbonnade. - 117.215

Pork Lo Mein Stir Fry

Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry. - 113.859

Turkey With Carrots And Peas

Chef Walter Staib of City Tavern in Philadelphia makes Turkey Braised with Carrots and Peas with Dietz and Watson ingredients. - 116.438

Holiday Martinis

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Stefanie Marco of Belvedere Vodka shows us how to make holiday drinks. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey. - 121.331

Lamb Three Ways

Philadelphia Chef Michael Solomonov, of Zahav, uses lamb in three unique dishes. Tony Rastelli explains how the Rastelli Direct products are packaged for superior taste and ease of use. Sommelier Eugene Engel chooses a great wine to go with the lamb. - 127.711

Old Grange Delicious Dishes

Chef Tony Clark, of Old Grange by Tony Clark, in Cape May New Jersey, makes several of his favorite steak items from the menu of his restaurant.Victor Orsini talks about the convenience of getting quality meat & seafood delivered to your home. Sommelier... - 126.765

Holiday Party Cocktails

Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare 4 different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum for this Holiday Season. They are concocting these tasty drinks in the... - 124.525

Cocktails With Alo Drink

Tim McCormick from Natural Wayz Wholesale and Jenn Anderson mix cocktails using ALO Drink beverage. - 115.876

French Dip Sandwich

Chef Walter Staib from City Tavern in Philadelphia makes a lunchtime French Dip sandwich using Momma Dietz's Pot Roast of Beef. - 120.385

Crispy Skuna Bay Salmon With Pickled Vegetable Herb Salad

Chef Patrick Feury from Nectar in Berwyn, PA makes Crispy Skuna Bay Salmon with Pickled Vegetable Herb Salad - 133.092

Spanish Tapas: Garbonzo Con Espinaca

Chef Matthew Pressler from Matador in Wayne, PA makes a Spanish tapas: Garbonzo con Espinaca - 121.91

Holiday Cocktails

Marianne Matt, of the PLCB, shows us how to make fun holiday cocktails - 117.672

Potato Encrusted Sea Scallops With Bloody Mary Sauce

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce. - 115.475

Turkey Puttanesca

Chef Walter Staib of City Tavern in Philadelphia makes turkey puttanesca using Dietz and Watson ingredients. - 114.759

Beef Stroganoff

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients. - 120.184

Steamed Mussels And Tilapia Tempura With Shirachi Mayonnaise

Chef Tony Clark makes four seafood dishes that can also be found at his restaurant in Cape May, NJ. Chef Victor Orsini comes on to talk about the seafood available for home delivery from Rastelli Direct, and Eugene Engel brings a great wine. - 114.645

Holiday Tuscan Rib Roast

Chef Holly Curry, from Miele in Princeton NJ, makes a holiday roast, along with mascarpone mashed potatoes, as part of Philadelphia Magazine's Guide to Holiday Entertaining. - 122.354

Black Forest Grinder

MAKING 1. Slice the bread lengthwise and generously cover one half with sandwich spread and the other half with Whole Grain Mustard. 2. Place a layer of the sliced pickle on the half spread with mustard. 3. Top with Black Forest ham, Black Forest bologna,... - 99.664

Char Sui Beef Kabobs

GETTING READY To Prepare the Skewers: 1. Soak 4 bamboo skewers (8 to 12 inches long) in water for about 30 minutes. 2. Alternately you can use metal skewers. MAKING 3. On each skewer place a piece of Angus Beef, then a strip of bacon, then the onion, then... - 101.369

Mini Panini

MAKING 1. Spread a generous amount of the sandwich spread on both sides of the roll. 2. Lay the round slice of the Panini on one half and top with the other half. 3. Place sandwich in a panini press and cook for 4-5 minutes until crisp and flat. ... - 101.037

Reuben Egg Rolls

MAKING 1. Lay an egg roll wrapper flat on a work surface and place two pickle slices toward the bottom end of the wrapper. 2. Top with a portion of the brisket, a portion of the cheese and a portion of the Sauerkraut 3. Brush the edges of the egg roll... - 106.039

Pot Roast Dinner

Chef Walter Staib from City Tavern in Philadelphia makes dinner from Momma Dietz's Pot Roast of Beef. - 103.636

Kebabs And Skewers

Chef Walter Staib of City Tavern in Philadelphia makes grilled kebabs using Dietz and Watson sausages and wursts. - 116.561

Short Ribs With Black Currant Demi-glace And Parsnip Puree

GETTING READY 1. Break short ribs into smaller broken sizes. 2. Preheat the oven to 350 degrees F. MAKING 3. In a cooking pot heat oil and sear the pieces and deglaze it with beef stock. 4. Cook in the preheated oven for about 2 hours. For making Parsnip... - 104.214

Hunter-style Gnocchi

Chef Chris Scarduzio, from Table 31 in Philadelphia, makes a hearty gnocchi dish. He also pairs the food with Rhone Valley Wines learns more about that region in France from Daphne Payon. - 100.41

Poached Chicken, Pork, Shrimp Soup And Mango Dessert

POACHED CHICKEN MAKING 1. In a non-stick pan add chicken breast, dorot herb(basil or parsley), red pepper jelly, blue agave honey and coco exposed passion fruit pineapple drink. 2. Poach the chicken in the liquids until it gets tender. SERVING 3. On a serving... - 100.623

Fruit Soups

PEAR AND POMEGRANATE SOUP: MAKING 1. Poach pears in pomegranate cranberry drink. 2. Use half of the liquid to make jelly. SERVING 3. In a serving bowl place the jelly, lay the poached pears and spoon the cooked juice around. 4. Spoon over some cream and... - 105.659

Pulpo Skewers

MAKING 1. In a saucepan boil water and season it with salt, red wine vinegar, garlic, lemon and pickling spice. 2. Add the octopus into the seasoned water. 3. In another pan, heat 2 tablespoons oil, add pearl onions and caramelize them. For making potato... - 103.744

Mexican Chicken Parmesan And Guacamole

Jaret Reddick, Gary Wiseman, and Erik Chandler from the band Bowling for Soup join Lisa Bouchelle and Chef Tony Clark to showcase their original recipes for Mexican Chicken Parmesan and guacamole. - 104.651

Liverwurst Pate

MAKING 1. In a pan melt a block of butter and saute onions 2. Bring the sausage to room temperature, slice it and pulse in a blender. 3. Add 3 teaspoons of sauted onion, mayonnaise, cranberries, pecans, Dijon mustard, cognac and European butter and pulse... - 100.247

Farfalle & Ham Salad

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Black Forest Ham and Farfalle Pasta. - 103.961

Sea Salt Crusted Prawns

MAKING 1. Dredge the prawns in the sea salt and potato starch and fry in the soybean oil. 2. In a separate hot pan, sauté the Dorot garlic and the chilies. 3. Add the prawns and more sea salt and remove the prawns. SERVING 4. To Plate- place the prawns on... - 99.2859

Beef And Pasta Salad

GETTING READY 1. Slice the pot roast and batonnet it. MAKING 2. Mix all the ingredients in a broad mixing bowl. 3. On a plate arrange frisee and radicchio leaves. SERVING 4. Spread the salad in the middle generously and serve. - 99.1714

Angus Beef Salad

MAKING 1. Slice the beef thinly and cut about 9 slices into medium small pieces. 2. Peel and julienne the cucumber. 3. Boil a potato, cool and cut into cube like shapes. 4. Chop onion finely and quarter an egg. 5. Dice the jalapeno cheddar cheese and coarsely... - 103.734

Burrito And Chicken Florentine Omelet

PHILADELPHIA BURRITO MAKING 1. In a pan melt butter and toast pepper onion and chicken sausage. 2. In another pan, melt butter and sauté garlic, onion and cooked potato dices. 3. Cut the toasted chicken sausage into pieces and add into the pan followed by... - 103.76

Seafood And Dorot Herbs

Chef David Banks from Harry's Hospitality Group in Wilmington prepares a simple dish with large shrimp and scallops from Ippolito's and herbs from Dorot. He also uses fresh vegetables like butternut squash and brussels sprouts. - 106.651

Beef Short Ribs

MAKING 1. In a bowl place the beef along with carrots, celery, onion, thyme and garlic, immerse with Syrah wine and leave overnight. 2. The next day separate them, save the wine and cook everything except the beef in a pan with 2 tablespoons oil. 3. Skin the... - 102.559

Farfalle Pasta With Turkey And Smoked Gouda Cheese

GETTING READY 1. Slice the turkey into long finger sized pieces. 2. Preheat the oven at 375 degrees F. MAKING 3. In a pan melt butter, stir in flour, milk or cream, nutmeg and white wine 1/2 oz to coagulate slightly. 4. In a bowl add smoked Gouda cheese and... - 104.291

Cornmeal Griddlecakes With Smoked Salmon

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon. - 102.715

Butternut Squash Gnocchi

GETTING READY 1. Cook whole potatoes in salted water for about 25 minutes until soft, then remove from heat and drain water. 2. Peel away from potato, rice when hot and reserve potato until cool. 3. Peel butternut squash roast and bland. MAKING 4. Into the... - 105.777

Turkey, Spinach & Sausage Frittata

MAKING 1. In a large sauté pan, melt the butter over medium heat and cook the garlic until golden brown, 1-2 minutes. 2. Add the onions, pancetta, diced potatoes and cook until onions are translucent. 3. In a medium skillet, cook the sausage until well... - 100.157

Steak Au Poivre

GETTING READY 1. Pre heat oven to 325 F. 2. Season the Steak with salt. 3. Toss the white and black pepper together and season the steak with the pepper pressing the peppercorns on so they adhere. MAKING 4. In a cast iron pan, warm oil on high heat and... - 106.11

Braised Short Ribs

Chef Patrick Feury from Nectar in Berwyn PA, makes braised short ribs with a pickled beet salad. Tony Rastelli talks about the importance of quality ingredients in home cooking. Sommelier Eugene Engel pairs a wine to go with the dish. - 118.57

Roasted Ribeye

Boston Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine. Ray Rastelli III tells us how easy it is to order gift boxes from Rastelli Direct. Eugene Engel pairs a great wine with the meal. - 107.341

Cheeseburger With Clam And Pig Stew And Onions Fondue

Chef Matt Levin of Ad Sum in Philadelphia makes a 12 once hamburger topped with onion fondue. He also makes a pork and clam stew. Thanks to Rastelli Direct and Chef Victor Orsini for providing the key ingredients. - 106.504

Cote Du Boeuf With Bernaise Sauce

GETTING READY 1. Preheat the oven at 400 degrees F. MAKING To make Cote Du Boeuf : 2. In a pan heat oil and sauté ribeye steak until browned on both sides. 3. In the same pan melt butter and sizzle thyme sprigs and garlic. 4. Roast in the oven at 400... - 106.14

Angus Beef Filet With Potatoes Au Cru

GETTING READY 1. Bring the meat to room temp. 2. Season beef filets with salt and pepper. MAKING 3. In a pan melt butter and sear filet on both sides. 4. Place it in the oven until it is brown and crispy. 5. Saute purple potatoes in olive oil. 6. Deglaze pan... - 104.09

Grilled Octopus

MAKING 1. Poach Baby Spanish Octopus in red wine vinegar for 20 minutes. 2. Remove from vinegar and let cool for 10 minutes. 3. To make the marinade, blend together 4 ounces of Extra Virgin Olive Oil, Parsley, and 2 ounces of Lemon Juice. 4. Add the... - 121.68

Polenta Crusted Shrimp

MAKING For making Ragout: 1. In a medium/large pot, bring the beans to boil in salted water with the bay leaves, thyme and the garlic. 2. Once at a boil, turn down to a simmer, cook for about an hour or until the beans are tender and drain some of the excess... - 103.982

Beef Wellington With Mushroom Duxelle And Compote

GETTING READY 1. Preheat oven to 350F. MAKING To make Mushroom Duxelle: 2. In a sauté pan on a medium to high heat, add a oil to your pan with garlic and shallots. 3. Caramelize and add mushrooms and white wine. 4. Cook the mixture until all liquid is... - 105.957

Sweet Potato, Apple And Rutabaga Bisque

GETTING READY 1. Peel all the vegetables and cut them into ½ in. cubes. MAKING 2. In a heavy bottom pot heat about a ¼ cup of oil, then add rutabaga and cook for two to three minutes before adding the sweet potato. 3. Keep stirring so the vegetables to... - 104.018

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