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Man In The Kitchen
With Jeff Baker
along with over
300 pages of other
recipes featured
on our television
show
$11.95
$ 2.99 shipping
$14.94 total
$11.95
$ 2.99 shipping
$14.94 total
Watch classic episodes of Man in the Kitchen
on Sundays at noon- KVCR-TV Ch 24
Includes Dan's Deserts
Find These
recipes here
Classic Man in the Kitchen is broadcast on Sunday mornings at
12 noon - KVCR - PBS channel 24 in Southern California.
Sea Bass Provincial
Specialty retail stores will typically carry flash frozen Chilean sea bass. I think it's best for this recipe.
2 sea bass steaks, 6 - 8 oz. each
2 tbs olive oil
1 clove garlic, minced
2 cups tomatoes, diced
1/3 cup Kalamata olives, sliced
2 tbs chopped parsley
¼ cup water
1 tbs capers
juice of two lemons (grate rind and reserve)
In skillet over medium high heat, sauté garlic in olive oil. Stir in tomatoes, olives, parsley, water and capers. Simmer for 5 minutes. Place sea bass on tomato mixture, cover, reduce heat and let simmer 10 minutes (or until fish is done). Remove skin. Serve fillets topped with sauce. Garnish with fresh parsley and lemon rind.
Specialty retail stores will typically carry flash frozen Chilean sea bass. I think it's best for this recipe.
2 sea bass steaks, 6 - 8 oz. each
2 tbs olive oil
1 clove garlic, minced
2 cups tomatoes, diced
1/3 cup Kalamata olives, sliced
2 tbs chopped parsley
¼ cup water
1 tbs capers
juice of two lemons (grate rind and reserve)
In skillet over medium high heat, sauté garlic in olive oil. Stir in tomatoes, olives, parsley, water and capers. Simmer for 5 minutes. Place sea bass on tomato mixture, cover, reduce heat and let simmer 10 minutes (or until fish is done). Remove skin. Serve fillets topped with sauce. Garnish with fresh parsley and lemon rind.
Chocolate Trifle
1 angle food cake
1 large package instant chocolate fudge pudding
Kahlua liqueur
1 pint whipping cream
4 tbs powder sugar
4 ripe bananas
1 large chocolate bar, frozen
Make pudding and set aside. Whip cream and sugar together until stiff. Break cake into pieces, Place half in bottom of trifle dish. Sprinkle Kahlua over cake. Top with half of pudding followed by half cream. Repeat layer. Grate frozen chocolate to top.
1 angle food cake
1 large package instant chocolate fudge pudding
Kahlua liqueur
1 pint whipping cream
4 tbs powder sugar
4 ripe bananas
1 large chocolate bar, frozen
Make pudding and set aside. Whip cream and sugar together until stiff. Break cake into pieces, Place half in bottom of trifle dish. Sprinkle Kahlua over cake. Top with half of pudding followed by half cream. Repeat layer. Grate frozen chocolate to top.