Cooking Channel’s Hot Summer Line-up
Summer’s hot on our heels and it isn’t just the weather that’s heating things up. We’re ushering in the sunny season with a fresh new slate of series, seasons and specials for you to devour. Here’s a small taste of what’s to come.
Extreme dosas and more with Aasif Mandvi and Madhur Jaffrey.
Today’s Special: NY Indian
Actor and comedian Aasif Mandvi joins culinary legend Madhur Jaffrey on a hilarious weekend tour of Indian cuisine within the boroughs of New York City. They hit Madhur’s favorite haunts: from Manhattan cab stands to Little India in Jackson Heights, Queens, tasting the flavors of regional cuisine. Taking in all he’s learned, Aasif teams up with Chef Akhtar Nawab to create a fabulous birthday feast for his family and friends. Premieres Sunday, May 27 at 8pm ET.
Get a Taste of NY Indian
G. Garvin explores the best in Southern cuisine.
Road Trip With G. Garvin
Acclaimed chef, cookbook author and host Chef Gerry Garvin, aka G., explores the best eats the South has to offer. From Atlanta to Savannah and beyond, G. meets the chefs, farmers and fishermen that make Southern cuisine some of the best in the world. Hit the road with G. when he embarks on his epic road trip. Premieres Tuesday, May 29 at 9pm ET.
Get the Low Down on G. Garvin
Fire up the grill for Burger Week on Cooking Channel.
Burgers Week
A week-long celebration of everyone’s favorite summertime sandwich kicks off Monday, May 21 at 9pm ET with Build A Better Burger, in which competitors in beef and beef alternative categories have just three hours each to grill up a mouthwatering masterpiece. Then, from its roots in Europe to its phenomenal growth in the U.S., get your burger history fix on The Secret Life Of.. Hamburgers, Tuesday, May 22 at 9:30pm ET. Save some room though: United Tastes of America will be sampling some of the nation’s best burgers right after at 10pm ET, followed up by Unique Eats between the bun edition at 10:30pm ET. Plus, Bobby will be hosting an all-out burger throwdown, Thursday, May 24 at 9pm ET. Catch Burgers Week Monday, May 21st through Friday, May 25.
The Baron Ambrosia travels in style.
The Culinary Adventures of Baron Ambrosia
Baron Ambrosia takes culinary consciousness to a whole new level. His discerning palate and passion for flavor lead him on an entire season’s worth of cross-country adventures, revealing American’s unsung heroes of culinary excellence. Along the way, the Baron finds himself tangled in stories of mystery, comedy and intrigue. Premieres Friday, June 1 at 10pm ET. Watch Last Fall’s Full Pilot Episode
Ching-He Huang finds the best noodle recipe. Ever.
Easy Chinese
Ching-He Huang has been on a mission to show viewers that they can prepare mouth-watering Chinese dishes using fresh, readily available ingredients, and now she’s back for another season. Join Ching as she finds new and exotic tastes in places like Los Angeles’ late night street scene and Flushing’s Chinatown, and stick around for when she brings all the new flavors back to her kitchen.
Premieres Saturday, June 2 at 8:30pm ET.
Get the Best Recipes from Season 1
Roger Mooking teams up with grilling expert Elizabeth Karmel.
Red, White and Grill
Award winning ‘out of the box’ culinary artist, Chef Roger Mooking is teaming up with America’s premiere grilling expert, Chef Elizabeth Karmel to stampede over old fashion outdoor summer cuisine and bring a never before backyard grill-inspired menu to Austin, Texas. Get ready for St. Louis-Style Pork Ribs, Buffalo Burgers, Grilled Skillet Cornbread and Banana Leaf Wrapped Purple and White Potatoes for starters. Premieres Sunday, July 1.
Get Roger Mooking’s Best Recipes
See more HERE.
Fish Dish: Coconut Curry Ahi Over Udon
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: Coconut Curry Ahi Tuna Over Udon
I had my first Thai dish about 2 years ago but it has quickly become my favorite Asian cuisine. I am in love with the sweet/hot contrast especially in the red curry coconut sauce, although I do love all of the curries. Thai generally comes in three temperatures: hot, hotter, and holy s%@#! I was afraid that the powerful flavor of the curry would overwhelm a more delicate fish so I chose the Ahi tuna for this recipe.
I brought 2 quarts of water to a boil and seasoned it with salt and a couple of small pieces of fresh ginger. In the water I boiled my Udon noodles until done. I set the Udon to the side and finely diced the ginger. My next task was to saute onions, chilies, carrots and the ginger in a little olive oil simply seasoned with salt and pepper. I removed the veggies and in the remaining oil I added my tuna. I cooked the tuna just long enough to brown the side (about 2 minutes) then I turned it over. I then added enough curry-coconut sauce to come half-way up the filet, reduced the heat and let simmer, covered, about 10 minutes. In essence I poached the tuna in curry sauce.
The curry sauce is frighteningly easy to make. First add a few tablespoons of canola oil to a medium-hot pan. Next add a few tablespoons of red curry paste (available at that Asian market you’ve been wanting to go into but haven’t had a reason to yet. You’re welcome). Stir, heating through and then pour in a can of coconut milk. Combine and simmer for a few minutes. Jar and refrigerate until you are ready to use it. NOTE: The more curry you use the hotter it will be.
Plating: Udon first, then tuna, pour the sauce over both, top with veggies and I garnished mine with almond slivers, and roughly chopped fresh basil and cilantro. A squirt or two of freshly squeezed lime juice adds a little pop to the dish.
