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Join Us for David's Food Court Tomorrow! Jill Martin vs. Star Jones!

by on ‎10-15-2013 03:29 PM

Hello, again, foodies!

I’m so excited for our second annual David’s Food Court, which happens tomorrow night! Celebrity contestants Jill Martin and Star Jones have one hour to cook one of their own signature recipes. Then, Haylie Duff, Sunny Anderson, and I will taste their recipes—based on three categories: taste, technique, and presentation—and name one of the contestants Food Court Champion!

Here’s how it’ll all work. In the Kitchen with David will air on QVC from 8-11pm ET, as usual. But, on QVC.com and the ITKWD interactive iPad app, you can watch our live webcast! From 9:30-10pm ET, you’ll see our contestants prep. Then, from 10-11pm ET, they’ll be cooking for the title! Mary will be chatting with the contestants as they mix and saute and you’ll have the opportunity to vote for the winner on my Facebook page! A few minutes before 11, Haylie, Sunny, and I will head to the contestants’ cooking area, taste the food, and announce our winner.

So what are our celebrity guests cooking? Jill Martin’s making two recipes: Adult Almond Joy Milkshake and Shari’s Signature Chicken Parmesan Sliders!

Jill Martin

Adult Almond Joy Milk Shake

Ingredients:



  • 1 pint vanilla bean gelato

  • 2–3 oz Amaretto liqueur

  • 1–2 oz Godiva chocolate liqueur

  • 10 oz cream of coconut (Coco Lopez)

  • About 1-1/2 cups ice (or 2 large handfuls)

  • Dash of sea salt



Directions:

1. Place the first 5 ingredients in a blender and mix until thick and creamy. Stir in the sea salt and serve immediately.
 

Shari’s Signature Chicken Parmesan Sliders

Ingredients:

Pomodoro Sauce



  • 2 Tbsp extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 Tablespoon fresh flat-leaf Italian parsley, minced

  • 1/4 cup fresh basil, chopped

  • 1 large (28 oz) can peeled whole tomatoes with basil, crushed

  • 1/2 Tbsp course sea salt

  • 1 tsp freshly ground black pepper

  • 1 Tbsp good-quality aged balsamic vinegar (or red wine)



Chicken Cutlets:



  • 3–4 chicken breasts, pounded to 1/3” thickness

  • 1 cup all-purpose flour

  • 1-1/2 cups unseasoned Panko bread crumbs

  • 2 eggs, beaten

  • 1 Tbsp water

  • 1-1/2 Tbsp freshly ground coarse sea salt

  • 1-1/2 Tbsp freshly ground black pepper

  • 2 Tbsp freshly grated Parmesan cheese

  • 1 Tbsp dried parsley

  • 1 tsp dried oregano

  • Approximately 1-1/2 cup olive oil (preferably extra virgin)



Garlic Bread Buns:



  • 1/2 cup unsalted butter, softened

  • 2 Tbsp fresh flat leaf Italian parsley, minced

  • 2 Tbsp fresh basil, chopped

  • 2 tsp garlic, minced

  • 1/2 tsp freshly ground sea salt

  • 1/4 tsp freshly ground pepper

  • 6 mini brioche “slider” rolls, halved



You will also need:



  • 8 oz fresh salted Mozzarella, cut into 6–8 (1/4”) slices

  • 6–8 large basil leaves

  • 6–8 mini Mozzarella balls (Bocconcini)

  • Short wooden toothpicks or bamboo skewers



Directions:

1. To make the sauce, heat the oil in a large skillet over medium heat. Add the garlic and sauté about 35–40 seconds. Add the parsley and basil and continue to sauté another 30–40 seconds until the garlic is fragrant and the basil has wilted, lowering the heat if necessary. Add in the crushed tomatoes (and the juices), salt and pepper, and stir to combine. Bring the mixture to a boil then lower the heat and simmer for 20–25 minutes, stirring occasionally. If necessary, add a little water to loosen the sauce. Stir in the balsamic vinegar or wine. While the sauce is cooking, make the chicken cutlets and the garlic butter buns.

2. To make the chicken, use a 2-1/2” biscuit cutter to cut the chicken breasts into six chicken “patties” and set aside. For dredging the chicken, you will need three separate bowls. In the first bowl, place the flour and about 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second bowl, whisk together the eggs and water. In the third bowl mix together the bread crumbs, cheese, dried herbs, and remaining salt and pepper. Dip the chicken patties first into the flour, next into the egg wash, and finally into the breadcrumb mixture. Set the dredged chicken set aside on a plate. Cover the bottom of a large skillet with about 1/4” of olive oil and set over medium-high heat. Using tongs, carefully place the chicken cutlets into the pan, working in batches if necessary. Do not crowd the pan. Fry the chicken on each side for about 3–4 minutes until lightly browned, lowering the heat if necessary.  Transfer the cooked chicken to a clean plate and set aside.

3. To make the garlic buns, preheat the oven to broil. Mix together the first six ingredients (through the pepper). Be sure to combine well. On the insides of both the top and the bottom of the rolls, brush a generous amount of the butter mixture. Place the tops/bottoms of the cut rolls, butter-side-up, onto a baking sheet. Place on the top rack under the broiler and toast 2–4 minutes, or until lightly toasted and browned. Be sure to watch carefully, as they can burn quickly if left in too long. Leave the oven on broil.

4. To assemble the sliders, use the same 2-1/2” biscuit cutter to cut circles in the mozzarella slices, so you have pieces the same size as your chicken cutlets. Place the chicken cutlets on a baking sheet lined with parchment paper. Top each cutlet with the slice of mozzarella. Place the baking sheet on the top rack of the oven and broil for 20–30 seconds, or until the cheese is melted and bubbly. Remove the pan from the oven, and using tongs, place one chicken cutlet on the bottom part of the slider roll. Top with 1 large basil leaf, about 2 tablespoons of the Pomodoro sauce, and 1 mini mozzarella ball. Place the top of the slider roll over the mozzarella and skewer with the toothpick. Serve immediately.

And here’s Star’s recipe!

Star Jones

Star Jones Famous Lobster Truffle Oil Macaroni & Cheese
Serves: 8

Ingredients:



  • 3 cups milk

  • 1/4 cup butter

  • 6 oz Sharp Cheddar cheese, shredded and divided

  • 6 oz Extra-Sharp Cheddar cheese, shredded)

  • 8 oz Velveeta cheese, sliced

  • 2 oz Blue cheese, crumbled

  • 2 oz Gruyere cheese, shredded

  • 1/2 cup Parmesan cheese, grated and divided

  • 1-1/2 lbs cooked lobster meat

  • 1 cup bread crumbs

  • Pinch of fine herbs (basil, thyme, parsley)      

  • Salt, to taste

  • Pepper, to taste

  • 1 box Cavatappi pasta (gluten-free)

  • 1 Tbsp olive oil

  • 1-1/2 tsp white truffle oil

  • Fresh basil (optional garnish)

  • Red pepper, sliced (optional garnish)

  • Black winter truffle peelings (optional garnish)



Directions:

1. Preheat the oven to 375°F.

2. Pour the milk and half the butter into a medium-size saucepan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and the Parmesan cheese) and allow it to melt. Be sure to cook over a low flame and whisk constantly to prevent clumping and sticking.

3. While the cheese is melting, cook the pasta in a separate pot with a dash of salt and the olive oil. Cook according to the package directions until al dente and be careful to not overcook.

4. Drain the pasta and pour half into a large baking or casserole dish. Slowly add half of the cheese/milk mixture and stir to combine. Add the cooked lobster and pour the remaining macaroni and cheese/milk mixture into the baking dish. Add the truffle oil, stir well, and add salt and pepper, to taste.

5. Melt the remaining butter in a separate saucepan. Add the herbs, bread crumbs, salt, and pepper to coat. Set aside.

6. Sprinkle the remaining Sharp Cheddar and Parmesan on top of the casserole and pour a thin layer of the butter, herb, and bread crumb topping on top of the macaroni mixture. Bake until a light golden brown, about 20–30 minutes. Let the dish stand for 10–15 minutes and garnish each dish with basil, red pepper, truffle peelings, and a sprinkle of Parmesan before serving.

I’ll see you tomorrow night at 8pm ET! I hope you’ll join us on our webcast—remember you can access it on QVC.com or the ITKWD iPad App starting at 9:30. The competition starts at 10pm ET!

Keep it flavorful!
—David