%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Pork Chop & Pineapple Upside-Down Cake
Cooking with Nick Stellino - S1 - E2
Nick visits the butcher shop and the chicken coop and prepares Pork Chops with Apple & Whiskey Sauce and a Pineapple Upside-Down Cake that will rekindle your memory and seduce your palate.
Cooking with Nick Stellino: Season 1 - 13 Episode s
1x1 - Delicious Chicken Dinner
January 19, 2013
Nick visits the cheese monger and the P-Patch and prepares Chicken Provolone with Tomato Sauce and a Salad with Spinach, Arugula & Shallots. Old school recipes made simple for today's busy home chefs.
1x2 - Pork Chop & Pineapple Upside-Down Cake
January 26, 2013
Nick visits the butcher shop and the chicken coop and prepares Pork Chops with Apple & Whiskey Sauce and a Pineapple Upside-Down Cake that will rekindle your memory and seduce your palate.
1x3 - Black Cod & Sauteed Green Beans
February 16, 2013
Chef Stellino shares his sauce making secrets, to inspire the viewers with this elegant and sophisticated Mango and Ginger sauce that is easy to make and tastes delicious! He also visits a fish monger and shares some important facts about the uniqueness of the Black Cod.
1x4 - It's All About Pasta!
February 23, 2013
Chef Stellino makes traditional Italian pasta dishes with the elegance and panache. Nick visits the butcher and the cheese monger and prepares Pasta with Sausage & Butternut Squash and Pasta with Sweet Sausage Ragu.
1x5 - Seafood Made Simple
March 30, 2013
A great dish does not have to be difficult to make in order to taste great! Fresh ingredients and simple techniques are at the core of these fabulously, delicious recipes. Chef Stellino visits the green grocer and prepares Grilled Shrimp with Stewed Peppers and a Salad with Tuna, Tomatoes, Olives & Capers.
1x6 - Luscious Soups
April 6, 2013
A soup can be a form of art! Chef Stellino shares his secrets for the perfect soups, smooth, luscious and elegant. Nick visits the green grocer and prepares Butternut Squash Soup topped with Peppers, Arugula & Spicy Sausage and a Pea Soup topped with Peppers & Shrimp.
1x7 - The Ultimate Steak Dinner
April 20, 2013
Nick visits the butcher and the pear orchard and prepares New York Steak with Vodka Martini Sauce and Pears in Marsala Wine Sauce.
1x8 - A Shrimp Feast
April 27, 2013
Nick visits the fish monger and guides the viewer though a series of tips and techniques on how to make incredibly flavorful shrimp recipes which are fool proof and look and taste like a million dollars. Chef Stellino prepares Shrimp with Garbanzo Beans, Arugula & Sun-dried Tomatoes in a Chardonnay Sauce and a Salad with Shrimp, Watermelon & Goat Cheese.
1x9 - Elegant Veal Chops & A Delectable Cheesecake
May 11, 2013
Cooking the perfect chop and preparing the ultimate sauce with port and Gorgonzola is a easy as 1-2-3! Making the perfect dessert is even easier. Nick visits the cheese monger and the butcher and prepares Veal Chops with Port & Gorgonzola and a Ricotta Cheesecake with Coffee & Chocolate.
1x10 - A Sicilian Meatloaf & Cake With Rum Sauce
May 25, 2013
Meatloaf when done right can be a work of art, something worthy of the finest restaurant. Chef Stellino re-interprets a fabulous Sicilian recipe from his youth and prepares a Sicilian Stuffed Meatloaf. Then seals the deal with an incredible chocolate butter cake, dripping with the most luscious and buttery rum sauce.... Oh what a life!!!
1x11 - Nick's Favorite Pasta & Strawberry Dessert
June 15, 2013
Nick visits the P-Patch to talk about tomatoes and prepares his favorite pasta dish from his youth, Rigatoni with Bolognese Ragu. Then shares a the simple techniques of making a luxurious dessert, Strawberries with Zabaglione & Orange Liqueur.
1x12 - Halibut With A Kick & Aristocratic Risotto
June 22, 2013
Chef Stellino is all about the details of simple techniques and his teaching style shines with brilliance in this episode, inspiring people to enjoy life with fabulous recipes and simple techniques. Nick visits the fish monger and the green grocer and prepares Halibut with Tequila & Jalapeno Pepper Sauce and Risotto with Zucchini, Goat Cheese & Prosciutto.
1x13 - Espresso Ribeye & Fried Green Tomatoes
June 29, 2013
Sometime in life, the most unexpected combination of flavors creates true culinary masterpieces. In this episode Chef Stellino does just that, a magic rub containing espresso turns a great steak into a work of art. Then Nick teaches us how to create a southern favorite, Fried Green Tomatoes.