Featuring all the recipes in Chef Stellino's Season 2 of Cooking With Friends:
Chef Gale Gand of Tru in Chicago:Vita's Ricotta Doughnuts. Nick offers one of the Italian must-have dessert, Tiramisu.
Veal, Spaghetti and Meatballs
Chef Michael Galata of Osteria del Circo in New York: Veal Scallopine alla Romana. Nick shares his Meatball recipe and recipes forSpaghetti and Meatballs and a Meatball Sandwich.
Chef Jason Wilson of Crush in Seattle: Pork Ragu. Nick: Grilled Pork Chops with Zenzero Sauce.
Cajun Chicken & Salad
Chef Kent Rathbun of Abacus & Jaspar's, in Dallas: Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash. Serve with Nick's Bread and Tomato Salad with Arugula.
Chef Rick Moonen of RM Seafoods in Las Vegas: New England Clam Chowder. Chef Nick shares a couple of family favorites; Andrew's Mac n Cheese and his Special Burger.
Ratatouille, Tomato Sauce & Pasta
Chef Maria Hines of Tilth in Seattle: Eggplant Ratatouille with Lemon Marinated Chicken Breast. Then: Tomato sauce and then use the sauce in Pasta with Braised sausages and Parmesan Ricotta from Chef Stellino.
Steak, Salad & Dessert
Chef John Tesar of The Dallas Restaurant Group in Dallas: Lime & Curry Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney and Spiced Basmati Rice. Nick's recipes: his own Steak Salad with Balsamic Dressing and Shaved Parmesan and a quick and delicious dessert - Easy White Chocolate Mousse.
Andy's Pork Tenderloin
Chef Andy Husband of Tremont 647 in Boston: Andy's 1st Place BBQ Glaze with Pork Tenderloin. Nick shares the secret for Prosciutto Chips and Radicchio Romaine and Arugula salad with Gorgonzola Dressing.
Garlic Crab & Fennel Salad
Chef Brian Poor of Portland City Grill in Portland, OR: Garlic Roasted Whole Dungeness Crab and Arugula and Fennel Salad. Nick offers an amazing Veal Milanese and scrumptious Apple Crumble.
Chef Kevin Rathbun of Rathbun's in Atlanta: Cauliflower & Parmesan Soup with Crostini. Chef Stellino's recipes: Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.
It's salmon time! Nick Stellino is joined by Chef Wade Wiestling of The Oceanaire Seafood Room: Sockeye in Hot Chili Oil with Fresh Mango Salsa. Nick shares Salmon with Vodka and Lemon Sauce with Capers.
Dishes Featuring Basil
Chef Lawrence Chu of Chef Chu's in Los Altos: Fresh Basil Beef and Chef Chu's Famous Chicken Salad. Stellino revealsdelicious and simple pasta dishes; Pasta Aglio e Olio with Romano Cheese and Breadcrumbs and Pasta with Filetto di Pomodoro
Tuna, Fried Potatoes and Clams
Chef Sylvain Delpique of David Burke Townhouse in New York: Potato Wrapped Tuna Stuffed with Crab & Cucumber. Nick offers Pan-fried Potato and Red peppers and Sauteed Clams with Sausage.
Hardcover, 240 pages