Veal Marsala with ChefsLine [2:00m]: Play Now | Play in Popup | Download

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Happy Valentine’s Day! Our chefs will be standing by to help you pull off a quick and sensual meal tomorrow. Call the hotline at 1-800-977-1224 or start a LiveChef Chat right now!

Two Custom Valentine’s Menus Created for ChefsLine Members

Chef Paulette for Judy
Seared Pork Tenderloin with Cocoa Spice Rub
Rosemary Roasted Sweet Potatoes
Grilled Asparagus
Triple-Berry Granola Crisp

Chef Rodney for Dan
Smoked Salmon and Roasted Fingerling Potato Salad with Citrus Chive Vinaigrette
Tenderloin of Pork Wellington with Wild Mushrooms and Port Wine Leek Sauce
Celery Root and Potato Puree
Glazed Haricots Verts
Raspberry Chocolate Mousse

 

 Beef Wellington - Romance in Small Packages: Play Now | Play in Popup | Download

Menu for Sara from Tuscaloosa Featuring Beef Wellington

Avocado Balsamica
Sliced avocado dressed with balsamic vinegar and a touch of salt and pepper and placed on a bed of greens. Prepare 15 minutes before serving.

Individual Beef Wellingtons with Blue Cheese
Prepare steaks, and if you enjoy mushrooms then the duxelles one day in advance. Wrap beef and duxelles in store-bought pastry and bake 1 hour before serving. Link to a Chef Jim’s recipe: Roast Beef Wellington

Glazed Carrots with Lemon and Mint
See Chef Kevin’s Recipe Online. Vegetables can be “prepped” the day before. Listen to our audio class on how to best store your vegetables.

Mashed Potatoes with Horseradish
Visit Chef Kevin’s Blog for This Recipe
Can be prepared one day in advance. See Do-Ahead Mashed Potatoes for ChefsLine tips on preparing great mashed potatoes.

Chocolate Cheesecake

 

 The Gourmet Nutritionist Talks Valentine's Day: Play Now | Play in Popup | Download

We discussed our favorite desserts, romantic dining, and take a peek into how to create a healthy gourmet lifestyle for yourself and your loved ones.
Subscribe: Subscribe to this show in ITUNES to listen to past episodes!

Every show, we discuss what our callers and live stream visitors are in the mood to EAT that night. Then, our chefs rather simply and always eloquently describe how to prepare that dish in a home kitchen with minimal fuss. Our show topics also roam the world of home cooking and baking and often delve deep into the area where the free flowing conversations leads us. I take advantage of the air time to discuss my “recipe of the day” and get some last minute tips for Thursday night dinner.

Dinner in Five is a featured show on BlogTalkRadio, an exciting platform bringing hundreds of thousands of listeners in touch with everyone from Presidential candidates to emerging music artists and writers. Our show is educational, our chefs always so charming, and the format is easy to digest. We’d love to hear from you - check us out!

 

 Szechuan Shrimp with Chef Jim [2:04m]: Play Now | Play in Popup | Download

Kitchen Guy’s Szechuan Shrimp

Here’s what you need:
3 Tbsp. peanut oil
1 1/2 pounds shrimp (medium size)
1/2 cup green onions, minced
2 Tbsp. ginger root, minced
1 1/2 tsp. garlic, minced
2 Tbsp. sherry
3 Tbsp. soy sauce

2 tsp. sugar
1/2 tsp. salt
3 Tbsp. ketchup
3 Tbsp. chili sauce
1 1/2 tsp. crushed red pepper flakes
2 tsp. cornstarch
1/2 cup water

Here’s how to make it:
Heat oil in large skillet. Add the shrimp, green onions, ginger and garlic. Stir until shrimp starts to turn pink. Quickly add the sherry, soy sauce, sugar and salt. Sauté quickly until bubbling, then add ketchup and chili sauce. Remove the pan from the heat. Remove the shrimp with tongs and place in small bowl. Chill immediately in freezer. Mix the cornstarch with the water. Return the sauce to heat and add the cornstarch slurry. Bring to a boil and let thicken and clear. Remove from the heat and chill quickly. Mix the chilled (not frozen) shrimp into the cooled sauce and package.

Click here for all of Kitchen Guy’s videos.
Book a Private Cooking Consultation with Chef Jim on ChefsLine.

I have a recipe that calls for culinary cream. I can’t find any reference for an actual definition..is it heavy cream? Can I substitute anything for this “culinary cream”. It is in a soup recipe for “Goulash Soup”. The recipe also calls for sour cream. Can you help me?

I went to a cooking demo for healthy baking but the calorie count was still 150-200 calories per cookie, brownie or half-cup mousse even though they used ingredients like egg substitute, non-fat whipped cream, and tofu). Three small samples and I consumed some 500 calories—yikes! I read applesauce can be used instead of butter. Any other ideas for making healthy baked goods? Thanks! Erikka.

I have a recipe for Chocolate Chip Cookies it calls for 1&1/4 c. coconut oil to 2&1/2c. whole wheat pastry flour. The cookies are very oily so I have cut back to 3/4 oil…still seem to be to oily?

I have a butter pound cake recipe I use constantly in N.C. but I am now in Washington state @ 3500 ft above sea level and it just does not turn out moist! This recipe does not use any baking powder or soda. I have found answers for recipes using those ingredients but nothing for without them. Can you help me convert for high altitude?

I HAVE A SUGAR COOKIE RECIPE I MADE IN SALEM OREGON AND MOVED TO NV JUST NOT THE SAME. WHAT DO I DO FOR THE HIGH ALTITUDE?