Category Archives: TV Chefs

Chef Adrianne Calvo’s Roasted Tomato + Crispy Cilantro Pico De Gallo

Miami Chef, Adreianne Calvo, uses umami to revamp the upcoming Grilling Season

IMG_5695Nothing enhances the beauty of the outdoors during spring and summer and captures the culinary essence of these seasons like a freshly grilled cut of meat, chicken or pork. With the time for backyard barbecues, beach cookouts and lakeside picnics fast approaching, award-winning, Miami, Florida-based Chef Adrianne Calvo has put her trademark Maximum Flavor twist into the highly popular garnish, Pico de Gallo. The medley of various vegetables and herbs notably enhances the flavor of a wide variety of dishes, and Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo brings a new delicious dimension to this traditional favorite.

Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the  multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe of oven roasting the tomatoes raises the level of “umami” (the fifth flavor) naturally, adding a unique dash of succulence to what is already a mouth-watering selection.

IMG_2806Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips.

“I believe in soaking in all that spring and summer has to offer—sunshine, the outdoors and great food,” said Chef Adrianne. “This recipe is a natural fit with all of those awesome aspects of what is a terrific time of year, and it’s easy to prepare too!”.

Roasted Tomato + Crispy Cilantro Pico De Gallo

  • Difficulty: Sinfully delicious
  • Print

Serves: 2 


  • 1 cup red cherry tomatoes, halved
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon jalapeno, seeded, deveined, minced
  • 1 tablespoon lime juice
  • 1/4 cup white onion, minced
  • 1/2 cup cilantro
  • Kosher salt and pepper, to taste


Preheat the oven to 450 degrees F. Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet. Roast tomatoes in oven for 12-15 minutes. Set aside. Preheat a fryer (or pot with oil) to 375 degrees F. Flash fry the cilantro for 20 seconds . Drain onto a plate lined with paper towel. Rough chop the roasted tomatoes.  In a mixing bowl, combine, tomatoes,  onion, jalapeno, lime juice, and season with salt and pepper to taste. Add crispy cilantro right before serving.

Did you know…

IMG_8956In 2015 Yelp included Chef Adrianne’s in their top 50 local, non-chain Miami eateries.
Prior to that both Miami Magazine and Urban Spoon named in the Best Restaurant Miami in 2013.

Featured on NBC “6 in the Mix” every Thursday as the Panda Kitchen Ambassador and guest chef.

“After losing my sister to cancer in 2006, I developed the “Make it Count” Foundation to benefit children and their families suffering from the tragic disease. My team and I make it our mission to give back as much as possible.”

St. Jude’s Children’s Research Hospital honored Calvo and her foundation for their time, efforts, and charitable contributions at the 4th annual “It’s All About the Kids” event. Calvo’s altruistic efforts have garnered yearly participation in FLIPANY’s ‘’Chefs up Front,’’ The Black’s Annual Gala benefiting at-risk kids, Common Threads, Verizon’s 4G for Charity, and March of Dimes.

Chef Luca Manfè’s Elegant Strawberry Shortcake Twist

foto-homeThe last big barbecue of summer is around the corner and if you are searching for a twist on standard favs, MasterChef 4 winner, chef Luca Manfe has the ultimate recipe.

Since Labor Day weekend lies dead center in the back to school arena, time can really be a tight commodity. Saving a few minutes here and there while prepping foods for your gathering can be a huge asset, which may mean using pre-made foods from your local grocer. The recipe below is a perfect example of how this can be done, while still creating a major portion from scratch.

Strawberry Shortcake with Bauli Mini Chocolate Croissants and Whipped Cream


food-healthy-fruits-kitchen-largeBauli Mini Chocolate Croissants, halved
1 C Heavy whipping cream
¼ C Powdered sugar
1 t Vanilla extract
1 C Strawberries, cut in quarters
2 T Lemon juice
1 T White wine (optional)
1 T Granulated sugar
Fresh mint

Bring the heavy cream, powdered sugar and vanilla to a volume with a whisk or a stand mixer.
Toss the strawberries with white wine, lemon juice, sugar and chopped mint.

Strawberry Shortcake CroissantPlating
Place 2 halved mini croissants on a plate, cover each one with 1 T of whipped cream and finish off with strawberries.

A huge thank you to Chef Luca Manfè and his team for this recipe. If you would like to learn more, Follow this link.

Bauli Mini Croissants

Celebrate Fourth of July with Gordon, Graham and Christina’s ‘MasterChef’ Holiday Recipes

Gordon Graham and ChristinaThe Fourth of July holiday is drawing near, and grocery lists everywhere are being tweaked as we add and subtract recipe ingredients. The availability of ideas in blogs and on social media platforms is one of the many items I love about online communication in today’s world.

Our favorite television chefs and judges are open with their ideas, recipes and advice. Mystique and glamour has been replaced by reality television and the glimpse we have into their world has changed over the years, and good or bad, it’s what America craves. As for us here at Your Home, we love to watch, pull ideas from the shows and give many recipes a whirl. Today MasterChef judges share a few great ones with us, and we are excited to put Gordon Ramsay’s BBQ sauces through their paces this weekend. We hope you do too!

Celebrate 4th of July with MasterChef’s Holiday dishes:

  • Belgian Endive Salad with Walnuts and Clementines by Graham Elliot
  • Birthday Cake by Christina Tosi
  • Mustard BBQ and Wasabi BBQ Sauces by Gordon Ramsay

BELGIAN ENDIVE SALAD WITH WALNUTS & CLEMENTINES BY GRAHAM ELLIOTGraham Elliot’s Belgian Endive Salad with Walnuts  Yields 4 servings


  • 1 cup roughly chopped walnuts
  • 6 clementines
  • 1/4 cup olive oil
  • 1/4 cup walnut oil
  • 1/4 cup white wine vinegar
  • 3 sprigs flat leaf parsley, finely chopped
  • Salt and freshly ground black pepper
  • 12 heads Belgian endive, halved lengthwise

Preheat the oven to 350ºF.

Roughly chop the walnuts and spread them on a baking sheet. Bake for 7 to 10 minutes or until they darken a shade and are fragrant. Slide the nuts from the baking sheet onto a plate to cool.

Squeeze the juice from 2 clementines. Divide the remaining 4 into segments. Mix the clementine juice with the olive oil and vinegar. Add the parsley, whisk well and season to taste with salt and pepper.

Arrange 6 endive halves in the center of each serving plate and top each with clementine segments, 1 fruit for each serving. Drizzle the vinaigrette over the endive and top with toasted walnuts.


4 T butter, at room temperature
1/3 cup vegetable shortening
1 1/4  cups granulated sugar
3 T tightly packed light brown sugar
3 eggs
1/2 buttermilk
1/3 cup grapeseed oil
2 t clear vanilla extract
2 cups cake flour and 1 1/2 t baking powder
3/4 t kosher salt
1/4 cup rainbow sprinkles
1 cup flour
1 1/2 t baking powder
1 1/2 t kosher salt
2 T rainbow sprinkles

Heat the oven to 350°F.

Combine the butter, shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

On low speed, stream in the buttermilk, oil and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.

On very low speed, add the cake flour, baking powder, salt and the 50 g (1/4 cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.

Pam-spray a quarter sheet pan and line it with parchment. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.

Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

Yield: 1 quarter sheet pan cake


  • Ingredients:
    12 oz. Dijon Mustard
    2 oz. Honey
    1 T Granulated Garlic
    1/2 T Smoked Paprika
    1/2 T Chili Powder
    1 oz. Banyuls Vinegar
    1/2 Worcestershire

Combine ingredients, whisk until fully incorporated. Season with salt and pepper to taste.

Yield: 1 PT
Wasabi “BBQ” 

  • Ingredients:
    2 Bunch Picked Parsley
    1 Bunch Picked Cilantro
    2 oz. Chives
    8 fl/oz. Water
    2 oz. Wasabi Powder
    8 oz. Honey
    1/2 fl/oz. Yuasa Soy Sauce
    1.8 G Xanthan Gum

Blend water and herbs in the blender until smooth. Strain through a fine mesh strainer and allow to settle. Rehydrate the wasabi with the above herb liquid until wasabi is dissolved. Stir in honey and soy. Shear in the xanthan gum.

Yield: 1 PT

We send a hearty Thank you to MasterChef, Gordon, Graham and Christina for the recipes! Be sure and catch the 100th episode tonight at 8/7 C on FOX

‘Chopped’ host Ted Allen Kicks Pickling up a Notch

IMG_0842Shopping at bustling farmers markets yields great results. Early morning finds vendors enthusiastically setting up tables and filling their bins with premium produce. When growing your own vegetables is not an option, visiting local farms and markets is the next best way to ensure freshness. If you have questions regarding proper storage and cooking methods for the foods your are purchasing, farmers are more than happy to give advice and in some cases already have printed recipes prepared for shoppers.

This year we have asked several friends, foodies and cookbook authors for their pickling secrets and the recipes have been pouring in. Stay tuned through mid-August as we publish our finds and create videos chronicling our adventures through the markets and in the kitchen creating delicious canned goods. Our first set of recipes comes from ‘Chopped’ host Ted Allen as he kicks pickling up a spicy notch or three.

Always remember, the freshest ingredients yield the best results.

Refrigerator Pickles

  • Difficulty: Very Simple
  • Print

Serves 32

cucumbers stockBrine:

·         10 cloves garlic, peeled

·         2 cups white vinegar

·         6 teaspoons kosher salt

·         Several sprigs fresh dill1 teaspoon celery seed

·         1 teaspoon coriander seed

·         1 teaspoon mustard seed

·         1/2 teaspoon black peppercorns


·         6 Kirby cucumbers, quartered lengthwise

·         6 medium carrots, peeled and cut in half lengthwise

·         A handful of green beans

·         A few pieces of cauliflower

·         2 jalapeños


1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.

2. In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies.

3. Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months.

Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium

Ted AllenFood Network’s “Chopped” Host, Ted Allen chatted with AARP to share some of his favorite pickling secrets. This recipe can be complimented with Allen’s famous Deviled Eggs, for an appetizing and hearty meal. The seasoning replaces the bland flavors of our everyday veggies, while providing us with a savory and satisfying vinegar twist. **link at end of post.

Ted Allen's Brine Dandy Recipes Deviled Eggs With Cheddar, Chipotle and Chives

  • Difficulty: Very Simple
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Ted Allen Brine Dandy Recipes Deviled Eggs With Cheddar, Chipotle and ChivesServes 12

·         1 dozen large eggs

·         1/2 cup finely shredded cheddar cheese

·         1/4 cup mayonnaise

·         1/4 cup sour cream

·         2 tablespoons chopped chives

·         6 teaspoons chopped canned chipotle chilies in adobo sauce, or more to taste

·         1/2 teaspoon sweet paprika

·         Pinch of kosher salt


1. Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.

2. Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve in a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika and salt.

3. Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites — or, if you’re less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within one day.

**AARP The Magazine sent us our first pickle recipe and graciously gave us permission to re-print the recipe ( Thank you AARP Magazine! ) this write up is featured in the June/July 2015 issue.

Second Season of ‘Food Fighters’ returns to NBC with world-class celebrity chefs

Rocco DiSpirito -- (Photo by: Greg Gayne/NBC)

Rocco DiSpirito — (Photo by: Greg Gayne/NBC)

Are you ready? Top amateur did and adult contestants put their signature dishes to the test against pro chefs that include Rocco DiSpirito, Nadia G., Lorena Garcia, Duff Goldman, Eric Greenspan, Antonia Lofaso,  Brian Malarkey, Aaron McCargo, Marcel Vigneron  and Fabio Viviani

An incredible line-up of celebrity chefs and the introduction of kids as contestants for the first time ever spice up the second season of “Food Fighters,” the high-stakes culinary game returning to NBC on Thursday, July 2 (8-9 p.m. ET).  It’s the perfect recipe for the ultimate food battle when the best amateur cooks in America put their signature dishes to the test against five professional chefs, with the chance to win as much as $100,000. Television personality, author and food enthusiast Adam Richman (“Man Finds Food,” “Fandemonium”) hosts the series that takes culinary sparring to an exciting new level.

“Food Fighters” has only featured adult contestants competing against the pro chefs, until now.  This season, kid chefs are also added to the mix, showing off their incredible culinary skills  while racing against the clock to try and beat some of the most formidable chefs in the country.

In a series of compelling,tension-filled showdowns, a top-notch amateur home cook will face off one by one against five professional chefs from every corner of the world. In the final round, they’ll compete against a celebrity chef, and season two features high-profile chefs Rocco DiSpirito, Nadia G., Lorena Garcia, Duff Goldman, Eric Greenspan, Antonia Lofaso, Brian Malarkey, Aaron McCargo, Marcel Vigneron and Fabio Viviani.

Lorena Garcia -- (Photo by: Greg Gayne/NBC)

Lorena Garcia — (Photo by: Greg Gayne/NBC)

Armed only with recipes for their best signature dishes, kid contestants and adult players will square off against an expert chef who will have to cook the same dish, but with no advance notice of what the dish will be. The completed dishes will then be sampled in a blind taste test by culinary judges known as “The Dinner Party.” After the two competing dishes are tested, the verdict determining the winner is given to the host.

If the home cook wins, they earn a cash prize.  Even if they don’t win, they still get to face off again against another culinary expert, climbing a money ladder with increasing cash prizes for every professional chef they knock out. Any amateur cook who wins each of the five rounds will walk away with $100,000.  It’s the ultimate food fight, pitting amateur cooks against the most formidable culinary pros in America to see if they have what it takes to beat the very best.

Tim Puntillo, Ben Silverman, Chris Grant and Laura Caraccioli are the executive producers of the series from Electus and Universal Television.

**content provided to YH by NBC Entertainment