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You think of a gourmet food do you think of recipes that are outside of your budget what you don't have to break the bank to -- a terrific Neil Eric wilder is -- ground shaft.
The culinary passport in the Culinary Institute of America and he is joining us this morning.
To do some cooking on a budget nice to see -- great to be that's -- big news was talking Italy you -- -- and some people to -- to -- very soon on -- big -- -- -- yes it's -- culinary passport it's.
Food and -- majorities of a lifetime and we're -- We're gonna 125 regions of Italy we're starting up in -- we're gonna end up in -- we have a -- reserve truffle hunting it's it's certainly over the top -- thousands insisted on -- on how do you view all this on a budget W that's great -- lined up here -- starting down here with some -- It's as simple things you can do enough for very expensive exactly and with these recipes -- basically out of -- new pro -- 59 -- from the Culinary Institute of America.
So that very simple recipes and -- home Jeff could -- this.
Just like to professionals -- suit claims ago little pasta so I have some and it costs of that cooked off for about nine minutes -- -- that damn that is some fresh tomatoes and very clean flavors here barrier for refreshing up pasta dish I've had some fresh -- -- have some garlic.
And I have had expensive but really tasty exactly a lot of flavors gone on and I -- that's.
-- got a so locked up.
-- got us a lot I got this locked up.
Amanda it's very simple straightforward movie salt and a fresh ground pepper and if we had it that's a -- -- is that an appetizer is that your main -- it's it's a lightning dish if you -- adult protein to it it's great you can -- and -- me.
You know whatever wonderful -- -- freedom of for next on down the lines inexorably duties and -- -- -- yes this is this -- wild -- here and what we're gonna do is we're gonna make a -- next and I have some a little bit of final seed.
But coriander and what we're gonna do is we're gonna crusts at this up moved right on top of the -- -- management Chile is a little bit of pepper.
And I do the grinding yeah absolutely here -- -- -- The but it Korean gentlemen it's time enhancing grinding -- -- and carried out at this place -- on my itself.
Find right now.
Ended up quarterback can't get over.
-- -- cover -- he pulled off Jeff dump that off on there yet we're gonna dump it in the bowl XL and I have some beautiful salmon here.
Again -- is a very it's an inexpensive fish.
It's a very healthy.
It tastes it's good.
So what -- done here basically is the spice mix that you find it on right on top seed and often a pan and I'm serving it here.
With with the yellow pepper sauce and all these recipes and up on the fox inference website delicious and final that's been softened the beef teriyaki he's -- -- -- -- -- I have some apples here that -- chopped up I have some -- around.
And I have some -- I have some -- there.
And I have some soy sauce that's it and what we do is yes that's that's it and give you bring us to a boil and after it well -- -- it off I have some.
Flank steak which is -- an expensive -- you wanna let this marinate.
For at least but in ourselves again and that will reduce we grew a little off or if you're at home you know -- well.
You can secure offer a -- as well.
And I hear him serving it with little bit of Asian style vegetables into Google is -- Monroe the vegetables on the -- here -- gonna all of these recipes to make sure up on our website at FOX & Friends dot com you can check out the professional chef cookbook.
Jeff Erica -- -- we appreciate you joining us this morning thank you so much great to be your great great wrestling is on a budget -- -- get cooking.
How to get eating the other thing.
They do look good but will be the judge plea also bring in our salmon -- us and -- -- up.
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