Secret Sauce | Famous Chefs Reveal Easy Recipes You Can Make at Home

February 29, 2008

Secret Sauce welcomes Fabio Trabocchi, chef at Fiamma, and author of Cucina of Le Marche. He shares with us his recipe for Pancetta Parmigiano Sauce, saying, "Some of my favorite memories are from times spent with friends, late at night, enjoying this dish. It's so easy to prepare from ingredients I always have in my kitchen, and so delicious to enjoy with a bottle of wine and good friends."

Watch the video from TODAY Click continue reading for the recipe!

February 8, 2008

Secret Sauce welcomes the return of Marco Canora, Chef and Partner at Insieme and Hearth restaurants, New York.

Although it takes several hours at home to prepare this special homemade sauce, Marco will show how to put Bolognese together with dishes such as his delicious Lasagne Verdi.

Chef Canora grew up making this sauce with his mom (who is also a chef) and his aunts. It is a classic Italian staple that is very versatile.
Watch the segment from TODAY: Steal this secret sauce tonight and serve with your favorite pasta dish. Click "continue reading" for the recipe:

February 4, 2008

Secret Sauce welcomes Kerry Simon and his winning slider from Iron Chef America when he beat Cat Cora in battle hamburger, the aptly titled Iron Chef Slider.

The Rolling Stone-dubbed "rock-n-roll chef" shares his secret to making a simple hamburger far from boring. Try his recipe tonight:

January 25, 2008

Floyd Cardoz, Executive Chef/Partner of Tabla and author of One Spice, Two Spice, shares his favorite childhood recipe, inspired by the culture and flavors of home-style Indian fare, Pan-Roasted Cod and Clams with Basmati Kanji.

Watch the segment from TODAY: Click continue reading for the recipe.

January 25, 2008

Secret Sauce Bonus:

Method: Salmon

• Preheat the oven to 350°F.
• Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.
• Starting at a narrow end of each piece of salmon, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don’t go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over the salt and pepper and let sit for 5 minutes.
• Heat the oil in a 12-inch ovenproof skillet over moderately high heat until it shimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.

Method: Coconut Coriander Chutney

• Pulse the cilantro, coconut, chile, garlic, and ginger in a food processor until finely chopped.
• Puree the onion, olive oil, lime juice, and cilantro mixture in a blender until smooth. (Put the onion, oil, and lime juice into the bottom of the blender and put everything else on top; that way, there will be enough liquid to puree the mixture. If necessary, add 2 to 4 tablespoons water.) Add the mango chutney and puree until very smooth. Season the chutney with salt and pepper and transfer it to a bowl. Refrigerate the chutney, covered, for 2 hours so that flavors meld. The chutney keeps in an airtight container in the refrigerator for 1 week.
• Before serving, taste the chutney and adjust the seasonings.

Yields 6.

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More from Floyd Cardoz

• Roast Lamb with Mint-Black Pepper Sauce
• Pan-Roasted Cod and Clams with Basmati Kanji