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Meat & Poultry
“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.
Master your cooking skills and add flavorful dishes to your repertoire with this delicious curried goat and GBD potatoes recipe, prepared with a tangy green seasoning aioli. Learn how to caramelize, braise, layer flavors, and cook with intention as you taste each step along the way. Enjoy this delicious dish and refine your cooking skills.
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
This cut is most similar to short ribs. Ask your butcher to cut it flanken style in one long, thin strip cut crosswise against the bone. Ribs are cooked slowly on low flame until they achieve a crispy outer layer and slight chewiness, but still tender insides.
Flank steak is an essential cut on any Argentine grill.
Grill a rack of ribs the Argentine way: crucified on an iron cross and slowly cooked over open flames.
This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
This cut comes from the upper part of the back, cut nice and thick.
Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.
Chicken Schnitzel is the most popular food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.
Chorizos sausage are an essential part of the Argentine asado experience. They are best when charred directly over the flame, and can be cooked whole or butterflied. Don’t forget to douse them in chimichurri and salsa criolla.
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.
Beef tartare, Dario’s way. The red lean beef is tenderized and seasoned with extra-virgin olive oil, lemon, and spices. The result? Chianti Sushi.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
“To beef or not to beef”, that is the question.
For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
Not only is this family-friendly snack easy to make, but it’s also the perfect meal for the kids to get involved too. Learn the “repulgue”, how to properly seal and fold the empanada like a pro.
A beautiful steak dinner in under 20 minutes, you say? Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives. You’ll learn how to respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”
“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.
Watch and learn from the master of meat the core principles of live-fire cooking, using the cast iron surface to develop a perfectly caramelized exterior.
Francis shows you how to make the classic style of scrambled eggs, complete with some crispy panceta on top.
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
Whether you’re hanging the chickens over the open-fire like Francis, or roasting it in your own home oven, you’ll learn how to make this festive and comforting dish that is ideal for the holidays or any special occasion.
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
Learn to make this simple brine to ensure the juiciest, most flavorful chicken. Soak the meat in the brine for 12 to 36 hours, the more time the merrier (and juicier).
Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Use this marinade to bring out the most flavor in your oxtails, adding an Afro-Caribbean essence that will have everyone wanting more.
Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.
Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.
Beef patties are Jamaica’s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.
Jerk, a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn this iconic dish known for its intense depth of smokiness, heat, spice, and flavor. The 3-day cooking process is totally worth it.
Learn how to blacken and braise chicken in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and Calypso aioli, making it a fantastic dish that will be a total crowd pleaser. The essence of Jamaica on a plate.
Jamaican recipes are famous for imparting flavor with an overnight marinades. In this lesson, Kwame shows how to make marinades for three classic dishes: brown stew chicken, oxtails, and curried goat.
Take a ride on the Darjeeling Express and learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate salad.
It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast. In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.
Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago.
Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes.
Since construction workers don’t have much time on their lunch break, occasionally they’ll build a quick fire, slap a piece of chapa on top of the makeshift parrilla, and grill a thin piece of steak. Then, top it all off with bacon, avocado, and crispy sweet potato chips.
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
While there are many ways to cook fried and scrambled eggs, Francis has his preferences. Learn Francis’s simple and delicious tricks and techniques of making the perfect fried and scrambled eggs.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don’t miss this unique opportunity to watch and learn these ancient cooking techniques.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben’s special brine, and how to grill meats and vegetables.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.
Learn how to make classic shallow-fried chicken with Edward’s Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward’s easy-to-follow recipe.
Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes and raw tahini.
Chicken schnitzel is the most popular food in Israel, but this new version will blow your mind. Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
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