Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.
Duration: 26 minutes and 46 seconds
Episode Number: 124
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Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Sat, Oct 25 | 3:30 P.M. | Joachim Splichal NHPBS (11.1) |
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Sat, Nov 8 | 3:30 P.M. | Jimmy Sneed NHPBS (11.1) |
Sat, Nov 15 | 3:30 P.M. | Rick Bayless NHPBS (11.1) |
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