On this flavor-packed encore of the Chef Dana Show, Chef Dana makes rosemary-stuffed chicken breasts seared in garlic and roasted, then basted in a bright honey-mustard-lemon sauce with a hint of red pepper. For the side, he sautés green beans with shallots, red pepper, sliced garlic, and toasted almonds, finishing with butter, oil, and a squeeze of lemon. Along the way, learn pro tips: season early, find pan hot spots, keep oil hot to avoid greasy food, blanch vegetables in salted water for vibrant color, and boost citrus with zest. A simple, elegant weeknight dinner with restaurant-level technique.
#ChefDanaShow #EncoreEpisode #RosemaryChicken #HoneyMustard #WeeknightDinner
#GreenBeans #ToastedAlmonds #CookingTips #KitchenHacks #Blanching
#HomeCooking #EasyRecipes #GarlicLovers #DETV #FlavorForward
Hey everybody, I’m Chef Dana Herbert and welcome to the Chef Dana cooking show. Today I got a really cool flavor-packed episode for you guys and we’re going to focus on some dinner items. Today I figured let’s do a rosemary stuffed chicken right with kind of like a honey mustard garlic sauce. It’s going to be amazing. And then I’m going to give you my play on green beans which we’re going to do some green beans. We’ll sauté them with some shallots, a little bit of uh almonds, garlic, pinch of red pepper. It’s going to be great. So stay tuned and when we come back, we’re going to dig all up in that chicken and the green beans on the Chef Dana cooking show. [Music] [Applause] [Music] When you need fast and intense heat, G’s Power Boil Element delivers impressive power. Plus, this single element has built-in flexibility to accommodate different pan sizes to ensure just the right heat coverage. Don’t you want to love the rooms you spend the most time in? Whether it be the kitchen, bathroom, or your home office, Bath Kitchen and Tile is here to help with your remodeling needs. We offer a complete unique array of everchanging complete room displays. We also feature the best quality products made by top-of-the-line manufacturers you know and love. We are the only remodeling and design company you will ever need. Give us a call at 1 800673-33179 or stop by one of our showrooms today. [Music] Control your cooktop the way you want with an easy swipe of your finger thanks to G’s Glide Touch controls. This state-of-the-art technology gives you precise temperature control so you get the exact heat your cooking requires. [Music] Now you can enjoy the unexpected convenience of Kurig at your refrigerator. The Kurig K Cup brewing system lets you brew your favorite single serve beverages from the refrigerator dispenser. Just grab the brewer and open the top. Insert your favorite Kurig K Cup pod and slide the brewer into the dispenser. Heat the water. Then once the water has finished heating, select your size and push the brew dispense button for 3 seconds. It’s quick and easy so you can get back to enjoying your day. [Music] I’m celebrity chef Dana Herbert, winner of TLC’s Next Great Baker, The Rachel Ray Bakeoff, and a host of other competitions. I’m going to show you my tips, my tricks, my secrets of how you can be a prochef right in your own kitchen. We’re going to go from the sweet all the way to the savory. From a simple cupcake to an amazing fillet minion. So, take a ride with me as we go to my bakery and into my kitchen. And I’m going to show you how I put the love in the pan on the Chef Dana experience. Take dry dishes to a whole new level with Twin Turbo Dry Boost. It works by using a 12,200 W heating element to heat water during the final rinse cycle. Then two fans and an additional 400 W heater work together to create a swirl of hot air that heats up dishwear and removes water droplets. The result, glasses, plastic wear, and silverware that can skip the towel dry and go straight from the dishwasher to the dinner table. [Music] Check in without checking out thanks to an inven camera that allows you to check the progress of your food remotely. Connect your oven to the Smart HQ app, then monitor your meal in real time, so you can spend less time in the kitchen and more time on what matters. [Music] Welcome back, everybody. So, we’re going to start on this rosemary chicken. I think you’re going to really enjoy it. Let me grab a little bit of oil. So, of course, we’re going to need to sear the chicken, right? Um, couple of ingredients that we have here. Uh, we’ve got the chicken. I’m using chicken breast today. Uh, we’ve got some lemon. We have some red pepper flakes, some mustard. Uh, we also have some garlic. Uh, I have some sliced garlic, which I end up using in the sauce. We got rosemary. We got the honey. Oh, we need the salt and pepper, right? Can’t have you can’t cook a protein and not season it with a little salt and pepper. So, we got our salt and pepper. So, let me show you how I do it. So, what we want to do is we want to take the chicken. We’re gonna need to cut a pocket in there cuz we’re going to rosemary stuff this chicken. And by doing that, that flavor that rosemary when the chicken is cooking is really going to come out in the chicken. Now, remember, we were saying like with fresh herbs, it takes a little moisture, it takes a little heat for them to blossom. So, in these cavities that I’m cutting in the chicken, and as you can see, right, I’m just sticking the blade in like it was a popsicle. And I’m just giving it just a little wiggle back and forth. Just make sure you’re using a sharp knife. Okay. And then we’ll take a sprig of our rosemary. Let me see. I got a few sprigs here. Let’s get one that’s a good size. Here we go. Right, that’ll work well. Let’s stick that right in the bird. Okay. And this is what you end up with. And I leave that little bit hanging out so that when you’re done, you can just pull it out. Okay. Got two more. And then we’re going to put this in the pan. We’re going to sear it on both sides. So, I’m going to season both sides with a little salt and pepper. And we’re going to sear it. This piece number two. Stuff that in there. Get in the bird. All right, there we go. There’s number two. And we’ll do number three. Okay. And again, it’s just cutting little pockets in here. And that’s how you make your space. Give it a little wiggle if you need to. That’s how you make your space for your rosemary in there. All right. Here’s piece number three. So, we got pizza number one, number two, number three in there. Now, I’m going to season the chicken with a little salt and pepper. Two, three. We’re going to take a little oil. Let’s get that in the pan. Get that warming up. Okay. Now, for this recipe, you’re going to notice a lot of times I might take things out of a pan, put it onto another pan, put in the oven. This one, we’re going all in. So, I’m using a pan that literally has a metal handle cuz then I can just take it. The chicken’s already searing in the pan, right? With the rosemary that we’re going to put in. I’m put the garlic in. And boom, right into the oven. Why give up the flavor that you already built in the pan? Okay, so I got my chicken here. I’m going to turn it up a bit and we’re going to start searing on the one side. We’re going to throw in these rosemary sprigs. So, we’ll start to flavor the oils. Get those garlic in there going. Get our other chicken in here. And then we’re going to season this other side. Okay. Man, I wish there was smellvision because this is already smelling really good. Soon as the rosemary is hitting the oil, you can smell it just boom coming right up. All right, so let’s season the other side of the chicken, which is important. Remember, seasoned in the beginning. Salt and pepper pulls through the food. Okay. And we just want to get a nice sear on both sides. Let me get a pair of tongs cuz we’re going to need to flip the chicken in just a little bit. Take a quick little sneak peek. Oh yeah, we’re almost there. Take a look. See right here? See how we’re already starting to get that nice seared color going on right there? So, I’m going to let it sit for 60 seconds. Then, we’re going to go ahead and flip it. You can move your herbs around. Also, the herbs are just coming out in the oil along with that garlic flavor. So, they’re going to be nice and roasted by the time this is over. Okay. Now, I’m going to turn my chicken. Let’s get the other side. Well, this one needs just a second longer. And I think I’m getting the most heat on this side. You’ll notice with cooking, everything has its own hot spot. So, when you saw me move that piece of chicken, it’s cuz I’m realizing, you know what, that’s my hottest part of the pan. Same way with your ovens. You could have multiple ovens made by the same manufacturer, and each one’s going to have its own different hot spot. So when I was going to culinary school, I had a chef and I’d be like, “Chef, how long do you put this in the oven for?” And he’d be like, “It’s done when it’s done.” I thought he was being smart. But the reality was he wanted me to learn my equipment, how it worked, where the hot spots were, so that Dana, as a chef, could use that piece of equipment, and I could master my cooking techniques. cuz you can’t master your cooking techniques if you can’t master the equipment that you’re on. Okay, let me flip this piece over. See? See how quick it got brown? Cuz this is my hottest spot. So, if I wanted my chicken to cook faster, I’m just teaching me teaching you guys my chef trick. I know to push all my chicken over there, it’s going to cook faster. All right, so we’re cooking the chicken. Yep. And it’s searing really well. See? Isn’t that pretty? So, that’s my hot spot. So, I hope you guys at home, you’re learning your equipment and where the hot spots are in uh your stuff. Grandma always used to know the hot spots in hers. She’d be like, “Baby, go ahead and put that in the top.” I’d be like, “Why?” Cuz that’s the hottest part right there. That’s where I want that to go. or if she wanted to bake slower, she’d tell me to put it at the bottom in the other corner or something like that. Okay, so here’s my chicken. We’re going to take the chicken. We’re going to pop it into the oven. And when we come back, we’re going to make the sauce for the chicken. All right. When we come back, guys. [Music] When you need fast and intense heat, G’s Power Boil Element delivers impressive power. Plus, this single element has built-in flexibility to accommodate different pan sizes to ensure just the right heat coverage. Don’t you want to love the rooms you spend the most time in? Whether it be the kitchen, bathroom, or your home office, Bath Kitchen and Tile is here to help with your remodeling needs. We offer a complete unique array of everchanging complete room displays. We also feature the best quality products made by top-of-the-line manufacturers you know and love. We are the only remodeling and design company you will ever need. Give us a call at 1 800673-33179 or stop by one of our showrooms today. Control your cooktop the way you want with an easy swipe of your finger thanks to G’s Glide Touch controls. This state-of-the-art technology gives you precise temperature control so you get the exact heat your cooking requires. [Music] Now you can enjoy the unexpected convenience of Kurig at your refrigerator. The Kurig K Cup brewing system lets you brew your favorite single serve beverages from the refrigerator dispenser. Just grab the brewer and open the top. Insert your favorite Kurig K Cup pod and slide the brewer into the dispenser. Heat the water. Then once the water has finished heating, select your size and push the brew dispense button for 3 seconds. It’s quick and easy so you can get back to enjoying your day. [Music] I’m celebrity chef Dana Herbert, winner of TLC’s Next Great Baker, The Rachel Ray Bakeoff, and a host of other competitions. I’m going to show you my tips, my tricks, my secrets of how you can be a prochef right in your own kitchen. We’re going to go from the sweet all the way to the savory. From a simple cupcake to an amazing fillet minion. So, take a ride with me as we go to my bakery and into my kitchen. And I’m going to show you how I put the love in the pan on the Chef Dana experience. Take dry dishes to a whole new level with Twin Turbo Dry Boost. It works by using a 12,200 W heating element to heat water during the final rinse cycle. Then, two fans and an additional 400 W heater work together to create a swirl of hot air that heats up dishwear and removes water droplets. The result, glasses, plastic wear, and silverware that can skip the towel dry and go straight from the dishwasher to the dinner table. [Music] Check in without checking out thanks to an inven camera that allows you to check the progress of your food remotely. Connect your oven to the Smart HQ app, then monitor your meal in real time, so you can spend less time in the kitchen and more time on what matters. [Music] Welcome back, everybody. We’ve got that chicken going in the oven. If you missed it, we sauteed the chicken with the rosemary in there and the garlic. seared it on both sides and we’ve popped it in the oven. It’s going to take about 15 to 20 minutes for it to cook through. But the beautiful part about the chicken is the rosemary in the center. When that chicken cooks and it warms up, it’s just going to release all that rosemary flavor all throughout the chicken. So, next is we got to make the sauce for the chicken. Now, you can see it’s really easy. I mean, I only have five ingredients here, right? Let’s cut this lemon real quick, just in half, so we can uh get the juice out of that. Okay, so we’re going to need some lemon juice, which we got right here. If you wanted to crank up your sauce even to another notch, you could even zest your lemon. The more zest you put in there, the more lemon oils that you’re going to put into your dish. Um, let me grab my spatula and let’s pull this sauce together. So, you’re going to need some mustard, which I have right here, cuz it’s kind of like a honey mustard sauce, but this is like a honey mustard sauce on steroids. This isn’t This isn’t like you went to the grocery store and just opened up uh a jar of honey mustard. No, no, no, baby. Uh-uh. Uh-uh. So, we got our mustard. We’re going to put a little heat in there, right? I like a little sweet heat. So, we got some red pepper flakes. What’s a sauce if you don’t have a little garlic? Get some garlic in there. Okay, let’s get the honey. Now, anybody that’s been watching me, you know what’s coming next. Hey, honey. That’s right. My wife and I got that little thing. Hey, honey. All right. So, we’re going to put the the honey in there. Give it a little quick stir. Start mixing that around. I’m going to give it just a pinch of salt and pepper. And then we’re going to hit it with a little acid. Like, well, what’s that mean? We’re going to put a little lemon juice in there. Okay. So, I’m going to give it a little salt. Balance out some of that sweetness. Give it a little pepper. Balance out that saltiness. All right. And now we’re going to give it a little lemon juice. So, I’m going to squeeze my lemon in here just to see if I get any seeds every once in a while. Oh, wow. We got a lot of seeds out of this lemon. I guess this lemon was going to have a lot of babies cuz there’s a lot of seeds in here. Okay. All right. Let’s get that out of there. And then I’ll just use my spatula to hold back the seeds. Okay. And now I’m just going to get my lemon juice in here. We need the juice of a lemon. Okay, there we go. We don’t want the seeds in the sauce. You are not the winner if you get a seed in your sauce. It’s not like chicken and dumplings. Like, whoever got the most dumplings is the winner. Absolutely not. All right, so we got our lemon juice here. So, this is going to make a really nice tangy honey mustard sauce with a little bit of heat to it. There we go. Great. All right, let’s set that to the side and let’s whisk in our lemon juice. I just switched up to the whisk cuz I want to make sure it gets really incorporated. Okay, there we go. So, that is our honey mustard sauce. Look at that. I want to taste it. I haven’t even put on the chicken yet. I want to taste it. Let me see what I’m working with here. It’s not even hot. Hello. All right. So, that’s our sauce. When that chicken is done cooking or almost done cooking, we’re going to put that sauce in the pan with it. Kind of baste it a little bit. Let it get on the chicken. We’ll put it back in the oven. We’ll let it get a little sticky. So, while that’s going, let’s talk about our veggie of the day. So, the vegetable of the day is the green bean. Um, today we’re doing green beans. We’re going to uh slice up that pepper, right? Got a nice red pepper going on here. Uh, we got some shallots. We got a little garlic. We got some almonds, right? Everybody’s favorite nut. Or did you know that the almond is not really a nut? Who knew that? The almond is actually the seed from a droop fruit. Drop fruit. So, it’s not like the rest of the nuts, although it’s sold as a nut. Um, it’s not really a nut. It’s a seed of a fruit of a plant. Um, and then we got some butter. Okay, let’s cut up this pepper. We’ll cut up that garlic and I’ll show you guys how I pull my green bean dish together. So, a lot of people ask me, “Chef, how did you get started in the business? How did you get started in the game? How did you even wind up uh owning a bakery?” Right. So, I went to the University of Delaware. That’s where I did my hotel restaurant management degree. Um, I had some great instructors down there and, uh, I really took to the food side of the business. Um, I had this uh director of our program and I told him what my dreams were, my aspirations, and you know what he told me? Uh, Dana, I expect more. I thought I was going to be busy enough of what my idea, but he said, “No, you’re really good at what you do and you’re really good in the kitchen. Um, I think you’re going to be bigger than what you think, so I expect more out of you.” Um, and I was just like, “Wow.” So from there I went to Johnson and Wales University and I studied culinary arts and I was finishing up another bachelor’s there and as I looked over you know I’m crying over all these onions I’m cutting and the pastry kids are over there making van goes out of sugar and I’m like something is wrong with this picture and that’s how I ended up staying to do a third degree uh which was pastry arts. So that’s how I get my well-rounded approach why I’m so comfortable whether you put me behind the burner or you put me over there by the oven. Um I have a good time in the kitchen. So a lot of people ask me, “Well, what inspired you?” And I guess the truth is, you know, it was grandmom. Grandmom could cook her behind off. And um we always uh wanted to go to grandma’s cuz the food was so good. She would uh basically feed you until your heart was content. Like you would have to tap out and just say, “Grandom, I can’t eat anymore.” And my brother and I would just have to say, “All right, who’s going to tell her today because I’m full. You’re full.” But my grandma would keep cooking until you told her you were full. Like she loved you so much. She just wanted to have you full and always content. All right, so I’ve got my peppers cut. I’ve got my green beans here. I’ve got my shallots ready to go. Let’s cut our garlic. So, we’re just going to slice this garlic down. Chop that up. Okay, garlic just wakes up so many vegetables. Ready to go. And then we’re going to start to blanch our green beans. So, basically blanching means we’re going to take it, we’re going to put it in hot water and so forth. Now, one thing when you blanch anything, gotta season the water. If there’s one thing I learned from one of the places I worked at, which was called the Four Seasons, uh, with a very high-end, uh, hotel brand, um, they season everything, even the water that they’re blanching in, so that you can get the maximum flavor. So, I just put some salt in there to help uh, while I’m blanching because what happens is the pores open up on your food, the water rushes in, it cooks it, right? So when the water rushes in, you want to season what’s on the inside. So that’s why we season our water. So we’re going to put the green beans in here. And when we come back, I’m going to show you how we pull this green bean dish together and what we’re going to sauté in the pan. I’m Chef Dana Herbert. We’ll be right back. [Music] When you need fast and intense heat, G’s Power Boil Element delivers impressive power. Plus, this single element has built-in flexibility to accommodate different pan sizes to ensure just the right heat coverage. Don’t you want to love the rooms you spend the most time in? Whether it be the kitchen, bathroom, or your home office, Bath Kitchen and Tile is here to help with your remodeling needs. We offer a complete unique array of everchanging complete room displays. We also feature the best quality products made by top-of-the-line manufacturers you know and love. We are the only remodeling and design company you will ever need. Give us a call at 1 800673-33179 or stop by one of our showrooms today. Control your cooktop the way you want with an easy swipe of your finger thanks to G’s Glide Touch controls. This state-of-the-art technology gives you precise temperature control so you get the exact heat your cooking requires. [Music] Now you can enjoy the unexpected convenience of Kurig at your refrigerator. The Kurig K Cup brewing system lets you brew your favorite single serve beverages from the refrigerator dispenser. Just grab the brewer and open the top. Insert your favorite Kurig K Cup pod and slide the brewer into the dispenser. Heat the water. Then once the water has finished heating, select your size and push the brew dispense button for 3 seconds. It’s quick and easy so you can get back to enjoying your day. [Music] I’m celebrity chef Dana Herbert, winner of TLC’s Next Great Baker, The Rachel Ray Bakeoff, and a host of other competitions. I’m going to show you my tips, my tricks, my secrets of how you can be a prochef right in your own kitchen. We’re going to go from the sweet all the way to the savory. From a simple cupcake to an amazing fillet minion. So, take a ride with me as we go to my bakery and into my kitchen. And I’m going to show you how I put the love in the pan on the Chef Dana experience. Take dry dishes to a whole new level with Twin Turbo Dry Boost. It works by using a 12,200 W heating element to heat water during the final rinse cycle. Then, two fans and an additional 400 W heater work together to create a swirl of hot air that heats up dishwear and removes water droplets. The result, glasses, plastic wear, and silverware that can skip the towel dry and go straight from the dishwasher to the dinner table. [Music] Check in without checking out thanks to an inven camera that allows you to check the progress of your food remotely. Connect your oven to the Smart HQ app, then monitor your meal in real time, so you can spend less time in the kitchen and more time on what matters. [Music] Welcome back, everybody. Let’s get ready to cook these green beans. Oh, but wait a minute. We got the chicken in the oven, right? We got to get the chicken. Wait a minute. Remember, we made that beautiful sauce. So, we got to get some sauce on the chicken. So, the chicken’s in the oven. Let me give you guys a sneak peek. We’ll put it back in so it can get all nice and uh nice and bubbly. Get a little pan of bubbly goodness going on. But, we need to pour the sauce over the chicken and kind of let it get all nice and sticky and tacky. Now, here’s the true story about this sauce. My wife totally totally totally hates mustard. She eats this chicken. She eats this chicken. I made this chicken one day and you know I was totally not expecting her to get in that pan at all. I come down, she’s eating my chicken. I’m like, “Wait a minute. You know it has mustard on it, right?” She’s like, “Well, let me tell you, this is some great mustard chicken. So, that’s when I knew that this chicken dish was a hit because for somebody that doesn’t like mustard, they really like this one. Okay, let’s get into those green beans. I’m going to put a little butter in the pan. Right, we’re going to whirl it around just a bit. Get it melting. Now, here’s a secret to cooking with butter. I’m going to share it with you guys. Add a little bit of oil to your pan when you’re cooking with butter. It helps to extend how much heat that butter can take when it’s in the pan. If you just do straight butter, butter burns faster than the oils do than you know like an olive oil. It burns faster than a uh canola oil, soybean oils, etc. So, but if you mix it with the oil, you give it some more range and everything. So, now I’m going to put my peppers in here. So, we can start to sauté those. Want to get these beautiful peppers sauteed. And as they sauté, they’re going to get nice and bright and vibrant. And we’re going to want to add the nuts to here. So, let’s go ahead and add the nuts to our pan. And we’re just going to want to sauté them so that the nuts get a nice little toasty color. And the red peppers, you can see they’re already starting to change color. They’re starting to get vibrant and really pretty looking. Let’s add a little bit of What do we need to add to the pan? If you’ve been following along, we got to do what? We got season, right? Don’t tell me you guys go and you cook all this stuff and you don’t season. That’s culinary mistake number one. We can’t do that. That’s like breaking the culinary laws. Okay, here we go. We got some pepper in there. Okay, we’re just going to move that around so all the peppers and the almonds are getting some love. Now, you notice when I started cooking in the pan, I made sure that what the oil was hot. How many of you guys ever been to somebody’s house and said, “Oh my goodness, that food was so greasy.” Right? The reason it comes out greasy is because the pan wasn’t hot. So, what happens with cooking is when the heat hits the surface of the vegetable or other things for a little bit, the pores open up before they’ve seared shut. They open. And if they open for too long, oil rushes inside the food and then it sears shut and now you’re stuck with all this oil inside of your food. So sometimes, like if you’re eating potatoes and they seem to be very oily, it’s normally because they started in a oil that was too cold. So the food opened up, oil rested, then food still shut, and then you’re stuck with a greasy fry. You can’t undo it. That’s what happens with food. So, next time you’re over somebody’s house and you be like, “Oh, I know what they did.” Right? Don’t tell them. Don’t Don’t be mean about it, though. But you know what it is. All right. So, there’s my peppers. I can see my almonds are turned this nice little uh golden color. I’m going to add in my garlic. I’mma add in these shallots. This is smelling great right now. And I’m just going to move them around. I’m going to toss them. I want the shallots and the garlic to get down to the bottom of the pan. Why? So that they can get some searing and some loving, too. Okay. If you want to break up your shallots a little bit, you can. I just cut them in little rings and things. Little rings and things. But if you want to tap them and make the centers come out the rings, you could do that. Uhoh. Get back in that pan. Okay, there we go. Beautiful. If you hang around with the Chef Dana cooking show, when they come out with smellvision, you’re going to be like, “Can you install it on the Chef Dana show, please? Please, cuz it smells great in here.” Now, I’m going to take my veggies. Let me get uh I can use my tongs. Why not? I was going to use a little ladle, my slotted ladles, but we’re gonna go right into the pan here with the green beans. You can use your tongs. Drop them right on in. Sizzle, sizzle, sizzle, baby. All right. Toss them around cuz we want to get some of that pepper, almond, shallot, garlic love all throughout your veggies. And you can see how nice and bright our green beans are compared to when they went into the pot. Right when they went in the pot, they were green, but they were like a a dull green, you know? But that blanching in that salt water wakes them right on up. Okay, we got a couple more here. Let me wrangle them up. There we go. And then next thing we’re going to do is we are going to take our lemon, cut it right in half, and we’re just going to squeeze that juice right on top. This will do two things. It’ll delaze the pan and it’ll give the green beans a little bit of zing. Okay. One. Two. We’re going to toss that around just a little bit. And when we come back, we’re going to check on our chicken. I’m going to show you these plated up green beans. And we’ll pull the meal all together. Okay. We’ll be right back in just a moment. [Music] [Music] When you need fast and intense heat, G’s Power Boil Element delivers impressive power. Plus, this single element has built-in flexibility to accommodate different pan sizes to ensure just the right heat coverage. Don’t you want to love the rooms you spend the most time in? Whether it be the kitchen, bathroom, or your home office, Bath, Kitchen, and Tile is here to help with your remodeling needs. We offer a complete unique array of everchanging complete room displays. We also feature the best quality products made by top-of-the-line manufacturers you know and love. We are the only remodeling and design company you will ever need. Give us a call at 1800673-33179 or stop by one of our showrooms today. [Music] Control your cook top the way you want with an easy swipe of your finger thanks to G’s Glide Touch controls. This state-of-the-art technology gives you precise temperature control so you get the exact heat your cooking requires. [Music] Now you can enjoy the unexpected convenience of Kurig at your refrigerator. The Kurig K Cup brewing system lets you brew your favorite single serve beverages from the refrigerator dispenser. Just grab the brewer and open the top. Insert your favorite Kurig K Cup pod and slide the brewer into the dispenser. Heat the water. Then, once the water has finished heating, select your size and push the brew dispense button for 3 seconds. It’s quick and easy so you can get back to enjoying your day. [Music] I’m celebrity chef Dana Herbert, winner of TLC’s Next Great Baker, the Rachel Ray Bakeoff, and a host of other competitions. I’m going to show you my tips, my tricks, my secrets of how you can be a prochef right in your own kitchen. We’re going to go from the sweet all the way to the savory. From a simple cupcake to an amazing filt minion. So, take a ride with me as we go to my bakery and into my kitchen, and I’m going to show you how I put the love in the pan on the Chef Dana Experience. Take dry dishes to a whole new level with Twin Turbo Dry Boost. It works by using a 1200 W heating element to heat water during the final rinse cycle. Then two fans and an additional 400 W heater work together to create a swirl of hot air that heats up dishwear and removes water droplets. The result, glasses, plastic wear, and silverware that can skip the towel dry and go straight from the dishwasher to the dinner table. [Music] Check in without checking out thanks to an inven camera that allows you to check the progress of your food remotely. Connect your oven to the Smart HQ app. Then monitor your meal in real time so you can spend less time in the kitchen and more time on what matters. [Music] Welcome back everybody. We are almost there. Let’s check on this chicken, though, cuz we need to base the chicken. The beautiful thing about this chicken is the sauce starts to get a little sticky the longer it’s in the pan, but we need to make sure like the chicken where the sauce is kind of run off a little bit. We We give it a little love. So, Oh, wow. Like I opened the oven and I literally just got a whiff of uh honey mustard meets uh rosemary and garlic. It It smells delicious. I’m going to take a spoon here and a lot of times you’ll see chefs in the kitchen basting basting basting when they’re sautéing in the pan and they have it in herbs and broth and so forth. We’re going to do the same with our chicken. Now, you notice now that the sauce has in a sense reduced just a little bit. See how it’s hugging the chicken? The chicken’s staying glossy, right? When we did it at first, it kind of ran off. So, we are definitely in the right direction. So, I’m just basting my chicken. And we’re going to put it back in for just a couple minutes. This basting of this sauce here, especially with it having the honey and the sugars in there, is going to basically start to cook the sauce right onto the chicken. So, I’m just basting. I got a little rosemary, a little garlic here. I wish it wasn’t so hot cuz I would stick the spoon in my mouth cuz I I know it’s delicious. But, we’re going to go back to the oven just a couple minutes. Now, I know a lot of times people ask you, especially when you get to the level where you start to be like a celebrity chef. Well, it’s like, well, a celebrity chef, who are your like inspirations, you know, for being in the business? And, you know, a lot of it I lend to grandmom uh because of how well she cooked and what she showed me. But we also have those uh professional inspirations. And sometimes these people don’t even know that they’ve been an inspiration to you. They just do great work, you know, all the time. And I remember coming up in this field uh one of my inspirations was uh Charlie Troder. So Charlie Troder had a restaurant in Chicago uh called Troters. Uh and he had a bunch of books out and I say a bunch maybe four or five. But uh each one was kind of uh dedicated uh to say maybe desserts to vegetables etc. What I loved about Charlie was that he would take uh common ingredients, uh marry them with some new flavors, but he would also show you um new techniques that you could do with these common ingredients. So, let’s say for example, oh, a banana. Charlie would take like a banana, show you how you could cut that banana on a mandolin super thin and dry it into rings and so forth, and he would make you think you’re eating a dessert out of a tart shell, but in all honesty, you were eating the dessert out of a dried banana rings. So, really cool in the way that Charlie approached food uh and what he did. Uh, another one of my favorites uh was uh Richard Leech. So Richard Leech, he took desserts and kind of elevated them in that he focused on the plated dessert presentations like they would come out in fivestar restaurants. Now if anybody knows me, I own a bakery, so I naturally uh was attracted to that. And I’ve worked at some four and fivestar uh restaurants and establishments like the Hotel DuPant and uh the Four Seasons and so forth. So I really appreciated the work that Richard put into that book. So it was a great inspiration to me uh from a pastry perspective. Uh another inspiration to me was uh Buddy Velastro the cake boss. True story was that uh maybe five years or so before I ever got into cake boss or next great baker uh and winning that um I did a very local uh cake competition. This is before I even knew who he was uh and some of the things that he was doing there. And I was reminiscing one day uh about this local cake competition I won. And I looked in the photographs and lo and behold, here’s a picture of Buddy on the panel of judges. And this is like I said before I even knew who he was and what he was doing. And I’m like, “Wow, it really came full circle for me that someone that turned out to be an inspiration for what he was doing, I had already met years ago. It just didn’t click yet.” And uh another favorite of mine uh is in the sugar artistry world. There’s a guy, his name is Ewald Nadder. He’s been like champion of sugar. He trains other sugar artists um and other champions uh that compete. Uh but he is so humble uh in his approach. His work is beautiful. But what inspires me the most about him is that no matter how good or how big you get in this industry, the man is extremely humble, approachable, uh he’s still teachable, and he loves to teach other people. And that is so uh refreshing when you think of people that can sit there and just by their good work uh inspire you to be better. So, these are just some of the people that inspire me in the cake world and in the culinary world and so forth. My last one would be uh uh Morioto. Morioto. Um I love the stuff he did on TV, but what I love about him the most is his innovativeness. I mean, you give this guy anything and he can cook. He can really cook. So, um the combinations he does on the fly and on the spot in that moment are just spectacular. So, he’s another uh inspiration to me. Some of these guys I’ve met, some of them I haven’t gotten to meet uh in person, but their work is phenomenal. Love them. All right, let’s plate up our green beans. We talked about uh the green beans, and you can see how nice and glossy and shiny they are. Uh they got the peppers in there. They got the almonds in there. We got shallots. Uh everything is seared really well. I’m going through here. I see these beautiful toasted almonds. Let’s get a plate. Let’s plate up this dish right now. So when I do something like this, I’m a I’m a family guy. If anybody knows me, they know people and family mean a lot to me. I grew up at the table. It was a one place you could find everybody. You know, mom and dad working, kids going off to school. Where do you see everybody? At the table. Okay, so I’m putting my green beans in here. And you can see how beautiful and colorful they are. Full of flavor, full of love. We’re going to make sure we get all this love out the pan, too. We’re not going to waste a bit of this. Okay, so these are our green beans. Nice, tasty, toasty with the almonds and so forth. Absolutely delicious. Now, I’m going to check on my chicken. Let’s check that out. Okay. Just can’t have one without the other. Little protein to go with our veggies. Oh man. Oh man. Oh man. Oh man. What do you say to that? What do you say to that? I’m going to get my spoon. Give it that final base. But you can see, see how the chicken is still shiny? That means the sauce cooked onto it. I’m just going to give it a little extra something something cuz that’s just me, right? But because it’s shiny, you know that what I basted it with before didn’t just run off. It literally stuck and cooked to the chicken. So my chicken’s got flavor. I don’t know about your chicken, but my chickens got flavor. Okay. And this is our honey rosemary roasted chicken. So, I’m Chef Dana. Thank you all for tuning in. You got the honey and rosemary chicken. We’ve got our green beans with toasted almonds hit with a little bit of lemon. I know you’re going to love it. We’ll see you next time on the Chef Dana Cooking Show. [Music] [Music]
Dining and Cooking