KitchenMC: Tomato Gorganzola Salad
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KitchenMC: Corn, Beans & Tomato Salad
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KitchenMC: Watermelon Salad
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KitchenMC: Gin Cocktail
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KitchenMC: Rosemary Lemon Drop Cocktail
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KitchenMC: Clams & Chorizo
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KitchenMC: Fish in Foil
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KitchenMC: Spiced Escolar
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KitchenMC: Steak & Chimichurri
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KitchenMC: The best one ingredient dish
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KitchenMC: Corn Mop
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KitchenMC: Dark Chocolate Dip
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About the Show

Real guy. Real food. Real fun.

That's the KITCHEN MC. In these snack size unscripted segments professional presenter KITCHEN MC combines culinary skill with comedic sensibility to make great tasting food easy, fast and fun. Whether you're a fanatic foodie or you've got fry-pan phobia, it's like hanging out in the kitchen with a friend who happens to be a great cook.

Kitchen MC Recipes

Filet of Sole a la Meunière

This classic French preparation of fish with a lemon butter sauce is simple, elegant and fabulous.

-Makes 4 servings

4 8 oz. pieces of Filet of Sole (can also use Dover, Lemon or Grey Sole), Salt and pepper, Flour for dredging, 2 to 3 tablespoons clarified butter or olive oil, 1 lemon, juiced, 4 Tbs. unsalted butter, and finally a handful of parsley, finely chopped.

Season fish with salt and pepper, then dredge filets in flour and wipe off excess. In a large sauté pan, warm the clarified butter (or oil) over medium high heat. Add the fish and sauté until lightly golden brown, about 2-3 minutes per side. Remove fish and set aside.

Melt butter in clean saucepan over medium heat until light brown and fragrant and froth begins to subside. Squeeze lemon juice over filets, and then top with brown butter. Garnish with parsley.

Enjoy with a Sancerre or Muscadet.

Seared Duck Breasts

Totally underappreciated, thoroughly mouthwatering. Because it’s more like red meat than chicken, do not overcook it. You want it medium rare. And save the rendered duck fat, it’s excellent for cooking potatoes or vegetables.

-Makes 4 servings

4 boneless 8 oz. duck breasts (any will do, but Muscovy is very flavorful) Salt and pepper

For warm vinaigrette: 1 tablespoon reserved duck fat, 2 tablespoons olive oil, and 1 tablespoon Sherry wine vinegar (can substitute good quality red wine vinegar)

Score the fat deeply in a crosshatch pattern without piercing the skin. (Watch video to see how.) Season aggressively with salt and freshly cracked pepper. In a medium hot pan (preferably heavy-bottomed, like cast iron) sear breasts slowly to render out the fat, until the skin is crispy and caramel colored, about 10 minutes. Turn over and cook meat side another 2-3 minutes until medium rare (125 degrees). Set aside.

Reserve one tablespoon of duck fat in the sauté pan. Turn off heat and stir in olive oil and vinegar.

Slice breasts and serve over mixed salad greens with warm vinaigrette.

Try it with a SPARKLING SHIRAZ.

Ancho Shrimp over Fettuccini

A multicultural marriage of sweet shrimp flavored with ancho chili powder--a fruity pepper, not a hot one—over a nice bed of pasta. It’s good this way, but you could enjoy the shrimp alone as an appetizer too.

-Makes 4 servings

1 Lb. shrimp, peeled and deveined 8 cloves garlic, peeled and thinly sliced 2 tablespoons ancho chili powder (use regular chili powder if you can’t find ancho), ¼ cup extra virgin olive oil, Salt and pepper, 1 Lb. fettuccine, 1 lime cut in half, for juicing 1 avocado diced, and 1 large handful cilantro finely chopped.

While pasta is cooking, toss shrimp with ancho chili powder, salt and pepper. Warm oil in a large sauté pan over medium high heat, add garlic for 30 seconds to a minute, until fragrant, then add shrimp in a single layer. Cook on both sides until pink, about 4 minutes. Pour cooked pasta into shrimp and toss. In serving bowl, top with freshly squeezed lime juice, cilantro and avocado.

Cinnamon Sautéed Bananas

Inspired by Julia Child, this brings out the best in a banana and can be topped with anything from ice cream to whipped cream to heavy cream.

-Makes 4 servings

4 large, firmly ripe bananas , 2 tablespoons sugar, 1 teaspoon or cinnamon, 1 tablespoon lemon juice, 2 to 3 tablespoons unsalted butter, Shot of rum (optional), and Shaved dark chocolate for garnish

1. Peel the bananas, cut in half lengthwise, and toss with sugar, cinnamon and lemon juice.

2. In a non-stick frying pan over medium high heat add butter until sizzling. Add bananas and sauté until caramelized and tender, about 3 minutes. (If using, add rum—off the heat---and flambé.) Garnish with shaved chocolate.

Serve with ice cream, sour cream, or heavy cream.

Manny, Moe and Jack

That’s mango salsa with a mojito and a jack cheese quesadilla. A righteous combination of big flavors, easy to assemble, and all washed down with one of the best things to come out of Cuba since Gloria Estefan. “Nothing wrong with that”.

-Mango salsa

Serves 6, 2 ripe mangoes, peeled and chopped into bite-size pieces, 1 jalapeno, seeded and finely chopped, 2 Tablespoons red onion finely chopped, Large handful of cilantro chopped, 1-2 limes, for juicing, and Salt.

Mix all ingredients in a bowl and let sit for 30 minutes or more.<\p>

-Quesadilla with Prosciutto, Monterey Jack and Manchego cheese

Serves 4 as appetizer, Four 6- to 7-inch flour tortillas, 1/2 cup coarsely grated Monterey Jack, 1/2 cup coarsely grated Manchego, and ¼ pound thinly sliced prosciutto

Place tortilla in non-stick fry pan. Top with half of the prosciutto and the cheeses. Press another tortilla on top and place over medium high heat until golden brown on one side, 2-3 minutes. Repeat on the other side.

-Mojito

For each cocktail, you’ll need: 1/2 lime, cut into quarters, 4-5 sprigs of mint. 1-2 teaspoons sugar, 1-2 ounces of good rum, and a Splash of seltzer or club soda

Place limes, mint and sugar in an 8 ounce cocktail glass and muddle (or mash) until blended and syrupy. Add rum and seltzer, garnish with mint leaves.

Enjoy with warm quesadillas and mango salsa. Invite Kitchen MC to the party.