Nick Stellino Cooking with Friends
This series features Nick's friends, great chefs from acclaimed restaurants across the United States, sharing their unique culinary points of view.
Nick Stellino Cooking with Friends Previous Broadcasts
Salmon Dishes (Episode #211Z)
KQED Life: Thu, May 30, 2013 -- 4:00 PM
It's salmon time! Nick Stellino is joined by Chef Wade Wiestling of The Oceanaire Seafood Room in Minneapolis where they hit a home run with Sockeye Hot Chili Oil with Fresh Mango Salsa. Nick creates another hit with Salmon with Vodka and Lemon Sauce with Capers.
Soups (Episode #210Z)
KQED Life: Wed, May 29, 2013 -- 4:00 PM
Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.
Garlic Crab & Fennel Salad (Episode #209Z)
KQED Life: Tue, May 28, 2013 -- 4:00 PM
The kitchen is jumping when Chef Brian Poor of Portland City Grill in Portland, OR visits Nick and shares his recipes for Garlic Roasted Whole Dungeness Crab and Arugula and Fennel Salad. Nick follows with amazing Veal Milanese and scrumptious Apple Crumble.
Andy's Pork Tenderloin (Episode #208Z)
KQED Life: Mon, May 27, 2013 -- 4:00 PM
Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing.
Steak, Salad & Dessert (Episode #207Z)
KQED Life: Thu, May 23, 2013 -- 4:00 PM
Chef Stellino is joined by Chef John Tesar of The Dallas Restaurant Group in Dallas and makes Lime & Curry Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney and Spiced Basmati Rice. Then, Nick creates his own Steak Salad with Balsamic Dressing and Shaved Parmesan and shares a quick and delicious dessert Easy White Chocolate Mousse.
Ratatouille, Tomato Sauce & Pasta (Episode #206Z)
KQED Life: Wed, May 22, 2013 -- 4:00 PM
Nick welcomes Chef Maria Hines of Tilth in Seattle. Chef Hines demonstrates Eggplant Ratatouille with Lemon Marinated Chicken Breast. Stellino teaches you to make Tomato Sauce and then use the sauce in Pasta with Braised sausages and Parmesan Ricotta.
Family Favorites (Episode #205Z)
KQED Life: Tue, May 21, 2013 -- 4:00 PM
Chef Rick Moonen of RM Seafood in Las Vegas makes his favorite New England Clam Chowder. Then Chef Nick shares a couple of family favorites: Andrew's Mac n Cheese and his Special Burger.
Cajun Chicken & Salad (Episode #204Z)
KQED Life: Mon, May 20, 2013 -- 4:00 PM
Chef Stellino welcomes good friend and Chef Kent Rathbun of Abacus & Jaspar's, in Dallas. Chef Rathbun shares his recipe for Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash. Nick prepares a Bread and Tomato Salad with Arugula.
Pork Dishes (Episode #203Z)
KQED Life: Thu, May 16, 2013 -- 4:00 PM
Nick Stellino and Chef Jason Wilson of Crush in Seattle prepare a heart-warming Pork Ragu. Nick creates tasty Grilled Pork Chops with Zenzero Sauce.
Veal, Spaghetti and Meatballs (Episode #202Z)
KQED Life: Wed, May 15, 2013 -- 4:00 PM
Nick Stellino welcomes Chef Michael Galata of Osteria del Circo in New York who prepares Veal Scallopine alla Romana. Nick shares his Meatball recipe and creates Spaghetti and Meatballs and a Meatball Sandwich.
Italian Desserts (Episode #201Z)
KQED Life: Tue, May 14, 2013 -- 4:00 PM
Chef Nick Stellino is joined by Chef Gale Gand of Tru in Chicago who creates one of her family's treasured recipes Vita's Ricotta Doughnuts. Nick, in turn prepares one of the Italian must-have dessert, Tiramisu.
Elise Wiggins, Chocolate and Cherry Cake (Episode #113Z)
KQED Life: Mon, May 13, 2013 -- 4:00 PM
Nick shares his recipe for Pork Chops with Nancibella Sauce before being joined by Denver's Elise Wiggins from Panzano, who demonstrates Chocolate and Cherry Cake.
Walter Pisano, Grilled Steak (Episode #112Z)
KQED Life: Thu, May 9, 2013 -- 4:00 PM
Chef Stellino creates Grilled Steak with Tomato Infused Marinade and Tomato Buttata and Arrugola Salad. Chef Walter Pisano of Tulio Ristorante in Seattle shares his recipe for Truffle Salted Salmon and Bitter Green Salad.
Kent Rathbun, Easy Chocolate Mousse (Episode #111Z)
KQED Life: Wed, May 8, 2013 -- 4:00 PM
Time for dessert! Nick shows us how to make Easy Chocolate Mousse. Then Chef Kent Rathbun from Abacus and Jasper's in Dallas reveals the secret to Dried Cherry White-Chocolate Bread Pudding.
Neal Fraser, Filet of Beef (Episode #110Z)
KQED Life: Tue, May 7, 2013 -- 4:00 PM
Chef Stellino demonstrates Chicken Scaloppini with Leeks and Morel Sauce. Joining Nick, Chef Neal Fraser from Grace Restaurant in Los Angeles prepares Filet of Beef, Farro and Italian Sausage.
Danny Bortnick, Green Eggs & Ham (Episode #109Z)
KQED Life: Mon, May 6, 2013 -- 4:00 PM
Nick Stellino makes Pasta with Ham, Mushrooms, Asparagus and Truffle Oil. Then Chef Danny Bortnick from Firefly in Washington, D.C. conjures up Green Eggs & Ham.
Elise Wiggins, Peach Salad (Episode #108Z)
KQED Life: Thu, May 2, 2013 -- 4:00 PM
Stellino tosses together a Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad before Chef Elise Wiggins from Panzano in Denver gives us her recipe for Palisade Peach Salad.
Walter Pisano, Silky Corn Soup (Episode #107Z)
KQED Life: Wed, May 1, 2013 -- 4:00 PM
Nick makes Silky Corn Soup with Truffle Oil and King Crab before welcoming Chef Walter Pisano from Tulio Ristorante in Seattle, who prepares Buccatini with Pancetta and Ricotta.