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.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Roast Chicken with Garlic and Lemon with Gordon Hamersley
Rustic Jicama Salad with Rick Bayless
Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
Pizza Margherita with Roberto Donna
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