Mentors’ Restaurant-Style Meals to Make at Home by Maria Russo in Recipes, July 31, 2013
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Even if you're a frequent restaurant diner, there are surely times when you want to dig in to dinner in the comfort of your home, and on these nights, you shouldn't have to settle for average, predictable dishes. You can indeed turn out restaurant-style meals — like the ones the finalists reinvented during last week's Star Challenge — with quick, simple recipes. This week, Food Network Star mentors are sharing their can-do versions of a few of the meals the competitors made over at Phil Trani's restaurant. Try Giada's, Bobby's and Alton's top-rated recipes for chicken cacciatore, salmon and steak to enjoy professional chef-quality plates in your own kitchen.
Rodney transformed the chicken cacciatore at Phil's into a pie, but Giada's Chicken Cacciatore (pictured above) is a tried-and-true classic that's full of traditional flavor and texture. After quickly browning chicken breasts and thighs, Giada simmers them in a bold white wine-tomato sauce with sweet bell peppers, onions and briny capers until the meat is cooked and tender.
Bobby adds a tangy topping to a family-friendly fish in his recipe for Salmon with Brown Sugar and Mustard Glaze. As the fish cooks, he brushes it with a sugar-honey-soy sauce mixture that offers at once a sweet and salty bite to the smoky grilled salmon.
If a meaty entree is more your style, look no further than Alton's Pan-Seared Rib-Eye, made with just three ingredients: beef, oil and seasonings. The secret to his 15-minute recipe lies in his technique: He heats a cast-iron skillet in a blazing 500-degree oven, then moves it to a burner before adding the rib eye (this ensures a crispy char on the outside of the steak). Once the beef has cooked for just a few minutes, Alton returns the pan to the oven so it can finish cooking.
Get the Recipes:
- Giada's Chicken Cacciatore
- Bobby's Salmon with Brown Sugar and Mustard Glaze
- Alton's Pan-Seared Rib-Eye