David's Food Court--Join Us Tomorrow at 10pm ET!

by on ‎06-25-2013 02:33 PM

Hello, foodies…

David’s Food Court commences tomorrow…and I expect you all to report at 10pm ET! Truth be told, I hope you'll join us at 8pm ET for In the Kitchen with David. Then, at 10pm, our cooking competition begins between two celebrity foodies: Celebrity Makeup Artist Mally Roncal and Joan Rivers’ Right-Hand Man, David Dangle!

What are the competitors cooking? Their all-time favorite recipes. And lucky for us, they shared them in advance. Here you are:

Mally’s Magic Filipino Rice
Mally Roncal


  • 3 cups cold (day old) rice

  • 4 eggs

  • 1/2 cup gluten-free soy sauce

  • 3/4 cup white vinegar

  • 2 garlic cloves, crushed

  • 2 bay leaves

  • 4 boneless skinless chicken thighs

  • 1 bag frozen baby peas

  • Pinch of granulated garlic

  • Canola oil, for frying


  1. Break up the rice with your hands (because it's sticky!).

  2. Break the eggs into a small skillet and make a thin omlette. Set aside.

  3. Make an adobo sauce in a large stockpot with the soy sauce, vinegar, garlic cloves, and bay leaves. Add the chicken to the pot and boil until the chicken is cooked through. Turn off the heat.

  4. In a seperate saucepan, boil the peas until just cooked. Set aside.

  5. Heat the oil over medium-high heat in a deep-sided saute pan. Add the chicken to the pot and fry until golden brown.

  6. Add more oil to a large skillet or wok and fry the rice. Add the adobo sauce and sprinkle with granulated garlic.

  7. Shred the chicken and add it to the rice mixture.

  8. Chop up the egg with a spatula and add the pieces to the rice mixture.

  9. Add the peas to the rice mixture; combine the ingredients thoroughly.

Stuffed Chicken Breasts with Green Peppercorn Sauce
David Dangle



  • 4 whole chicken breasts

  • 4 large eggs, beaten

  • 2 cups unseasoned breadcrumbs

  • 1 qt vegetable oil

  • 1/4 cup flat leaf parsley, chopped (garnish)

  • Lemon wedges (garnish)

Béchamel Sauce:

  • 4 Tbsp unsalted butter

  • 4 Tbsp unbleached flour

  • 2 cups cold milk

  • 1/4 cup Parmesan cheese, grated

  • Salt and pepper, to taste

  • Fresh grated nutmeg, to taste


  • 1 package frozen spinach leaves, thawed & squeezed dry)

  • 1 large garlic clove, minced

  • Olive oil, for sautéing

  • Salt and pepper to taste

  • Pinch of nutmeg

Peppercorn Sauce:

  • 2 cups chicken or beef stock, or a combination of both

  • 2 (heaping)Tbsp green peppercorns

  • 1 Tbsp all-purpose flour

  • 3 Tbsp unsalted butter


  1. To prepare the chicken, remove the skin and excess fat from the chicken and cut each breast into two halves. Pound the breasts to approximately 1/2" thickness and soak in the beaten eggs.

  2. To prepare the green peppercorn sauce, melt 2 tablespoons of butter in a medium-size saucepan. Add the peppercorns and mash about half of them with the back of a fork. Add the stock, bring the mixture to a low boil, and reduce by half.

  3. To prepare béchamel, melt the butter in a medium-size saucepan over medium high heat.  Add the flour and whisk constantly for one minute.  Add the milk all at once and whisk to combine.  Continue stirring until the sauce just begins to boil.  Lower the heat and continue cooking until the sauce thickens. Add the salt and pepper and nutmeg.  Remove the mixture from heat and stir in the cheese. Set aside to cool.

  4. To prepare the spinach, sauté the minced garlic in olive oil until aromatic (about 30 seconds). Add the chopped, prepared spinach. Sauté for a few minutes and add the nutmeg, salt, and pepper.  Set aside to cool. Combine half of the cooled béchamel with the spinach.

  5. To stuff the chicken breasts, pour half the breadcrumbs onto a sheet of aluminum foil large enough to hold four breast halves. Place the chicken on top and press to coat the bottom of the breast. Put a tablespoon of béchamel in the center of each breast. Top with a generous tablespoon of the spinach mixture and another tablespoon of béchamel. Lay the other breast half on top and coat with remaining breadcrumbs, pressing the sides to seal.

  6. Heat the oil in a large sauté pan over medium-high (about 375°F) heat. Add the stuffed breasts and fry for 2–3 minutes until golden brown. Flip the chicken and fry on the other side. Move the breasts to a baking sheet lined with paper towels. Keep the chicken warm in the oven while you make the Peppercorn Sauce.

  7. To prepare the Peppercorn Sauce, combine the flour with 1 tablespoon of softened butter. Stir the butter into the pan with the stock and peppercorns and heat until slightly thickened.

  8. Spoon some sauce onto each plate and place a stuffed breast on top. Garnish with chopped parsley and lemon wedges. Serves 4.

I can’t WAIT to taste these recipes. And, luckily, I’ll have a chance to, as will Pat Neely and Lucinda Scala Quinn! We’re all judges on the Food Court panel. You’ve seen Pat (and his wife Gina) on QVC with their cookbooks and kitchen line. And, of course, they host a little show on Food Network called Down Home with the Neely’s! You know Lucinda from QVC, too. She's been on with her spurtles and cookbook Mad Hungry Cravings. Of course, she's also the Executive Director of Food and Entertaining at Martha Stewart Living Omnimedia! WHEW! I'd better be on my best behavior.

We’ll be judging David and Mally’s dishes on taste and overall presentation. The kitchen prep starts at 9pm ET. Then, at 10pm ET, the cooking begins!! You can watch a live webcast right on (and you’ll see what Mary, your court reporter, sees). We’ll reveal the winner close to 11pm ET.

I’m so excited for this—our first ever competition. See you tomorrow at 8pm ET!

Keep it flavorful!

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