Navigating your way through a well-stocked meat department can be a confusing. Fear not, your butcher is your friend! There is so much the meat department can do for you, from custom grinding meat, to deboning or tying up roasts, to trimming down a large roast into a smaller portion if you need less than what is packaged. Amanda will also share her insider tips for finding the best deals and values. Wrapping up, she'll demonstrate how to quickly pull together a batch of hearty meatballs to make and freeze ahead for the nights when you need to punt.
In this lesson, Amanda breaks down the most helpful information to know when it comes to choosing your seafood, such as the difference between farm-raised and wild-caught, and how to determine what's sustainably sourced. She shares tips on how to determine freshness, and demystifies all those different sizes of shrimp. Finally, you'll learn a ridiculously clever way to prep ahead your favorite fish and veggies.
If you're like most Americans you eat a whole lotta chicken — around 93 pounds per person per year.
Learning how to make perfect pan-fried chicken legs will change your dinner game forever. Once you know how to create the ideal combination of ultra crispy skin and tender, moist meat, there is no going back.
To kick things off, Gail and and Dylan put a fresh spin on two traditional favorites. First, learn to make roasted and rolled turkey breast with maple, sage and sausage cornbread stuffing. Then Gail shares her mom's most-loved horseradish brisket recipe, with a twist.
According to Beni, tacos are one of the best appetizers ever invented (and we agree!). In this lesson, Beni teaches you how to make tacos like you've never tasted before: cilantro-pesto chicken and mushroom tacos! In a MasterChef twist, you'll learn how to make homemade pesto sauce, properly handle and grill chicken, prep mushrooms for grilling, and safely charr tortillas for extra flavor.