CookTracks Andrew Kaplan

Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE.

Makes 4 servings 

INGREDIENTS
Ingredients as they should be prepped for the cookalong:
¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice
1 tbsp hoisin sauce                                                     
1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) 
½  cup sugar                                            
6 tbsp white vinegar
3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice
½ tbsp ginger root, fresh, minced
2-3 cloves garlic ( ½ tbsp), chopped 
1 tbsp cornstarch mixed with 1 tbsp water         
1 drop red food coloring, optional
2 lbs. chicken thighs, cut in to 2” dice
1 cup cold water
2 ½  cups tempura flour, 1 cup set aside for dredging
½ onion, large dice - yellow or white onion
10-12 whole dried Thai chilies
1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 
3 scallions, bias sliced thin 
1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice
¾ cup bacon, diced (substitute ham if you'd like) 
¾ cup white onion, diced
2 cloves garlic, minced
¼ cup diced carrots
¼ cup snap peas, sliced (or other seasonal vegetables)
2 eggs scrambled, not cooked 
4 cups cooked rice of your choice (white, brown, even cauliflower!) 
2 green onions chopped
White pepper (if you don’t have, black pepper works as well)

Specifically for the Sauce:
½  cup oyster sauce
1 tbsp hoisin sauce                                                    
1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)
½ cup sugar                                            
6 tbsp white vinegar
2 tbsp soy sauce                                                     
½ tbsp ginger root, fresh, minced  
2-3 cloves garlic (½ tbsp), chopped
1 Tbsp cornstarch mixed with 1 tbsp water         
1 drop red food coloring, optional

Specifically for the Chicken:
2 lbs. chicken thighs, cut in to 2” dice
1 cup cold water
2 ½ cups tempura flour, 1 cup set aside for dredging
½ onion, large dice
10-12 whole dried Thai chilies
1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 
3 scallions, bias sliced thin
1 ½  quarts vegetable oil

Specifically for the Bacon and Egg Fried Rice:
2 tbsp oil
¾  cup bacon, diced (substitute ham if you'd like)
¾  cup white onion, diced
2 cloves garlic, minced
¼ cup diced carrots
¼ cup snap peas, sliced (or other seasonal vegetables)
2 eggs scrambled, not cooked
4 cups cooked rice of your choice (white, brown, even cauliflower!)
1 ½ tbsp soy sauce
¼ cup oyster sauce
2 green onions, chopped
White pepper (if you don’t have, black pepper works as well)

EQUIPMENT ESSENTIALS
1 quart saucepan
Whisk
4 quart Dutch oven or heavy bottomed pot
Frying thermometer
Three large bowls
Plastic wrap
Plate, lined with paper towels or wire rack
Wok or large sk

Cook along with actress, TV personality and Food Network’s Kids Baking Championship host, Valerie Bertinelli, as she walks you through a crispy and DELICIOUS chicken thigh dish.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: Position an oven rack in the top third of the oven and preheat the oven to 450 degrees F before the cookalong begins.

Makes 4 servings 

INGREDIENTS
2 – 2 ½ pounds chicken thighs, bone in, skin on
3 tablespoons canola oil
1 tablespoon plus ½ teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons minced red onion (about 1/4 red onion)
1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)
2 cloves grated garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup tequila blanco
1/4 cup lime juice (2 to 3 limes)
2 chipotle peppers in adobe sauce, chopped
1 tablespoon light agave or honey
1 tablespoon unsalted butter
1 tablespoon minced fresh cilantro

EQUIPMENT ESSENTIALS
Oven-safe sauté pan large enough to fit the Chicken Thighs
Kitchen tongs (or spatula)
Meat thermometer (optional)
Small saucepan for Tequila Lime sauce
Spoon (or spatula) for stirring the sauce
Your favorite serving dish!

For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate. 

We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes.

Makes 4 servings 

INGREDIENTS
For the Crab Cakes:
3 tablespoons butter
¼ cup finely chopped onion
1 pound jumbo lump crabmeat, picked over to remove cartilage
1/3 cup fresh bread crumbs (see Cook’s Notes above)
1 large egg, lightly beaten
¼ teaspoon hot red pepper sauce
Seasoned salt and freshly ground pepper
Lemon wedges

For the Lemon Aioli:
1 cup mayonnaise
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 clove garlic, minced
Fine sea salt & freshly ground pepper, to taste
Habanero pepper or hot pepper of your choice, optional

EQUIPMENT ESSENTIALS
Medium skillet
Medium Bowl
Wax paper-lined baking sheet
Plastic wrap
Broiler pan, lightly greased
Small Bowl

For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate. 

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast! 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 4-6 servings

INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
¾ pound ground lamb
¾ teaspoon ground cinnamon
1¼ teaspoons kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper
¼ cup pine nuts, toasted
6 large eggs
2 tablespoons unsalted butter
¼ cup coarsely chopped Italian parsley 
Warm pita bread, for serving

EQUIPMENT ESSENTIALS
Large skillet, preferable cast iron
Wooden spoon or silicon spatula
Small mixing bowl


For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate. 

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 4-6 servings

INGREDIENTS
3 Tbsp extra virgin olive oil (enough to coat the pan) 
3 Tbsp shallots, diced fine 
1 ½ tsp garlic, diced fine 
Crushed red pepper flakes, as needed
Kosher salt, as needed
2 ½ Tbsp butter, unsalted 
1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute)
½ cup dry white wine 
5 cups warm vegetable stock/broth 
1 ½ tsp fresh thyme leaves, chopped 
½ cup Parmigiano Reggiano cheese 
2 each egg yolks, optional
2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces)
1 cup spring onions (green onions) sliced about same size as asparagus bottoms
2 Tbsp olive oil

EQUIPMENT ESSENTIALS
Two stock pots, one with the stock heating up at the beginning of class
8 oz. ladle
Wooden spoon or spatula
Medium sauté pan

For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate. 

Worst Cooks in America teacher extraordinaire, Chef Anne Burrell, walks you through polpettini, ya know… yummy little meatballs.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 4 servings

INGREDIENTS
Extra virgin olive oil
3 onions, cut into ½ inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
½ pound ground beef
½ pound ground veal
½ pound ground pork
3 tablespoons finely chopped fresh rosemary
¾ cup freshly grated Parmigiano
½ cup bread crumbs
3 Large eggs 
2 cups chicken stock

EQUIPMENT ESSENTIALS
Large saute pan
Wooden spoon or spatula
Large bowl

For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.