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Bierdopje ID: 6001TheTVDB ID: 80477 (Laatst geupdate: 21-09-2015 13:04)
Status: Terugkomende serie
Eerste aflevering: 10 januari 2003
Genre: food | home and garden
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Award-winning chef Rick Bayless is your host as he encourages home cooks to use the vibrant flavors of Mexican cuisine in their everyday cooking.
Afleveringen
Vorige aflevering:156 Examining the Yucatans Natural Resources
The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis’ approach to food has always been a little different — just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar’s kitchen, Roberto shows Rick how to make three of his restaurant’s favorite dishes, cebollas negras, poc chuc de pulpo and deeply satisfying crispy, seared pork belly with grilled pineapple and tomatillo. At home, Rick makes tostadas of charred octopus with escabeche, plus a succulent slow cooker red chile pork belly with braised kale. To finish it off, Rick makes manjar blanco, a traditional Yucatecan coconut dessert.
Uitgezonden: 09-12-2016
The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis’ approach to food has always been a little different — just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar’s kitchen, Roberto shows Rick how to make three of his restaurant’s favorite dishes, cebollas negras, poc chuc de pulpo and deeply satisfying crispy, seared pork belly with grilled pineapple and tomatillo. At home, Rick makes tostadas of charred octopus with escabeche, plus a succulent slow cooker red chile pork belly with braised kale. To finish it off, Rick makes manjar blanco, a traditional Yucatecan coconut dessert.
Uitgezonden: 09-12-2016
| 155.Pit Cooking Sacred and Smoky | 02 december 2016 | 0 |
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| 154.Dreaming of Sustainable Agriculture | 25 november 2016 | 0 |
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| 153.Chocolate Dreams Cacao Fantasies | 18 november 2016 | 0 |
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| 152.A Place of Deeply Rooted Innovation | 11 november 2016 | 0 |
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