Twelve of the finest chefs in America prepare their best desserts and show you how to make them yourself in your own kitchen. Try Carolyn Buster’s Cottage Raspberry Cake (Chicago), Bananas Foster (Brennan’s/New Orleans), Creme Caramel (Crozier’s/New Orleans), and Grand Marnier Souffle (Le Français/Chicago). 1 hour.
Move over, chefs, here come the cooks, and they’ve got recipes for 12 of the best foods ever to come out of the American kitchen: fried chicken, potato salad, chocolate cake, Grand Prize Chili, pecan pie, chicken-fried steak, and lots more. 1 hour.
Narrated by Tennessee Ernie Ford. Barbecue hot spots (not covered in the Great Southern Barbecue DVD), restaurants, cook-offs, and contests are the setting as chefs show how to season and smoke a Texas brisket, and grill Cajun pork just like Eddie Prudhomme´s family. You´ll step backstage at the country´s best barbecue spots. 60 minutes.
Country Western Balladeer Tom T. Hall takes the viewer on a 4,000 mile trip through nine southern states, sampling the hottest restaurants in the barbecue belt. 1 hour.
Caribbean flavors are a perfect mix with outdoor grilling. – Great Chefs known for their Caribbean style bring in tamarind, mango, jalapenos and local fish on a patio overlooking the sea in St. Croix to show how to add sunbright flavors to lamb, pork, duck, veal, steak, and seafood.
Chicago’s sophistication reaches into the American grill out with upscale lobster, salmon, swordfish, sirloin, and sturgeon. – But the chefs have surprises in store, like Ancho Chili-glazed Ostrick, and desserts done on the grill. – Rick Bayless kicks it all off with his traditional Lamb Barbacoa.
Turn a New Orleans Great Chef loose with a grill and magic happens. – Some of the city’s top chefs take on the challenge with Gulf snapper, beef tenderloin, lamb, pork, chicken, and duck. – Look for Louisiana ingredients like andouille sausage, and the touch of Bourbon-Molasses Sauce.