Program 401 Men In The Kitchen
A hearty Sicilian Beef Stew (Carne Spezzateddu) is the center of today's meal. Johnny and Damian start the menu off with Tomato Siciliano Bruschetta. The Spezzateddu is served with Rolled Eggplant filled with Fontina Cheese (Involtini di Melanzane). And for dessert they serve their guests an Italian favorite, Sfinci (fried dough).
Program 402 Friends Are Like Macaroni
Johnny and Damian make their favorite homemade pasta shapes, then serve them in a traditional Seafood Pasta Dish featuring Scallops, Shrimp, Calamari and Crab. The pasta dish is served with Pasta con Piseddi (Pea Soup) and for dessert chianti poached pears.
Program 403 Celebrate Good Times
Johnny and Damian both like to celebrate their birthdays in the same way… with their favorite foods! Italian Coleslaw followed by Mamma's Pollo Fritto (Fried Chicken), Mascarpone Whipped Potatoes, and Nonna Testa's Bianca Mangiare (Pudding).
Program 404 Traditions…Country Style
Johnny shows us how to create tasty homemade sausages by using robust flavors and seasonings. Then Damian and Johnny add Rapini (Italian Broccoli) with Garlic and Lemon, Polenta and Peperonata to the menu followed by a Rosemary Lemon Pound Cake for dessert.
Program 405 Big Fun On The Bayou
Johnny and Damian introduce us to the origins of Hushpuppies and their secret cajun cooking ingredient, Damian's own Big D's Bayou Blend. The menu includes Shrimp Etoufee and Jambalaya. Plus Cucina's wine guy, Joshua Wesson, brings Johnny and Damian some cool and refreshing wines to pair up with these spicy foods. For dessert a Torta di Mele (Apple Cake) with Chantilly Cream is served.
Program 406 Home Cooking
Johnny and Damian treat their guests to Maiale alla Napoletana (Pork Roast Stuffed with Garlic). This dish is served with a Blood Orange and Dandelion Salad and Green Beans & New Potatoes. For dessert they make Mamma's Coconut Cake.
Program 407 Cucina Heads South of the Border
Johnny starts off the cooking with his own twist on a Taco Salad, followed by Tamales, Italian Red Rice and Refried Canolini Beans. For dessert, Johnny and Damian serve Flan with Seasonal Fresh Fruit.
Program 408 Pizza Amore
Find out how to make a Traditional Italian Pizza with Johnny and Damian, who start the menu off with Sun-dried Tomato Pate with Bruschetta and an antipasti, Olive Scacciate. And for dessert they treat their guest to Torta Speziata (Three Layer Spice Cake).
Program 409 A Love Fest
Johnny demonstrates his technique for shucking Oysters while Damian makes some delicious Dipping Sauces. For the main course they demonstrate a variety of ways to cook with oysters from Shrimp Creole to Mamma's Fried Oyster Loaf. For dessert they make Crostata di Patate Dolce, Sweet Potato Pie.
Program 410 Pesce
Johnny and Damian serve up a menu in honor of their world class restaurant, Pesce. Mussels and Clams with Pancetta, starts the meal, followed by Mamma's Whole Roasted Fish (Red Snapper with Tomato, Onions and Herbs), served with Carciofi Ritti, Stuffed Artichokes. Then for dessert, they demonstrate how to make Cannoli.
Program 411 Grigliare
Johnny and Damian head for the grill with a T-Bone Steak and Rib Eye. They make Ammoghiu (Mint Garlic Steak Sauce) for marinating and basting the meat. Plus our wine guy, Joshua Wesson, talks about what meat lovers should consider when choosing a wine. The menu also includes a Potato-Celeriac Gratin and Torta di Cioccolato (Rocky Road Cake) for dessert.
Program 412 How Sweet It Is…Pepperoni Ripieni
Cannolini Bean & Pasta Soup starts off the menu. Then Johnny and Damian make Risotto Stuffed Peppers (Pepperoni Ripieni) with an Escarole Salad. For dessert they make an Almond & Kahlua Semifreddo.
Program 413 A Red, White & Green 4th of July
Johnny and Damian's 4th of July special begins with Italian Seasoned Corn on the Cob. Then they make a Dry Rub and Barbecue Sauce for some grilled southern favorites: Brisket and Pork Spare Ribs. The menu is rounded out with a dessert of Amaretti Baked Peaches (Pesche Ripiene) stuffed with Ricotta.
Program 414 Ma Ma's Best Leftover Dishes
Johnny and Damian make the most of leftovers by making Mamma's Meatloaf (Polpettone) and a Baked Squash Casserole. The meal starts off with Pasta Sostanza and Caponata and is followed by their favorite Jelly Roll for dessert.
Program 415 Fry Fest
Caesar Salad and Homemade Tartar and Cocktail Sauces begins Johnny and Damian's Fry Fest. They follow it up with French Fries and Pesce alla fritto (fried fish) that includes Fried Shrimp, Fried Flounder and Fried Speckled Trout. Joshua Wesson, Cucina's wine guy, brings Johnny and Damian some fresh wines that cut through the fried foods. Zabaglione alla Framboise rounds out the meal.
Program 416 Just Like It Was Cooked on the Grill
The meal begins with Italian Potato Salad and Mandola Baked Beans. For the main course Johnny and Damian Smoke & Grill Chicken (Pollo alla Griglia) with a side of Johnny's Barbecue Sauce and for dessert they make a Berry Nectarine Crumble.
Program 417 Sunday Lunch
Johnny and Damian make Patate con Pesto for a starter, followed by a juicy Braciolone (Rolled Steak) and Nonna Testa's String Beans. Damian demonstrates how to make homemade ricotta and then ends the Sunday Meal with a tasty Chocolate Ricotta Cheesecake.
Program 418 An Everyday Feast, Lasagna
Johnny and Damian cook up Mamma's Lasagne Verdi alla Bolognese with a Bechemel Sauce using homemade lasagne pasta. They'll show us how to make homemade mozzarella for their Tomato & Mozzarella Salad. Battered Fried Strawberries are served for dessert.
Program 419 Southern Favorites, Brick Chicken & Gnocchi.
Johnny & Damian cook up a southern favorite, Brick Chicken. They show us how to make Potato Gnocchi along with a Gorgonzola Sauce. For dessert they make home made Almond Gelati.
Program 420 Mamma's Baked Meatballs
The meal starts off with Roasted/Braised Treviso, a slender radicchio. Then Johnny and Damian make Mamma's Baked Meatballs with a Pomodoro Sauce along with Baby Eggplant Stuffed with Garlic in Sugo. Wine guy, Joshua Wesson, talks tomatoes with Johnny and Damian and brings them wines that will rock their world. For dessert Pana Cotta with a Fig Compote is served.
Program 421 Fresh from the Sea
Mamma Grace's life in Louisiana plays a part in today's seafood dishes. With the freshest Frutti di Mar (fruit of the sea), Johnny and Damian introduce us to a traditional Shrimp and Crab Boil -- plus they'll make Mamma's infamous Gumbo! The menu starts off with Bagna Cauda and is followed by a dessert Damian named after his daughter, Oranges Marissa.
Program 422 Italian Grafitti
Today's meal is a tribute to the influence the 50's had on food. Johnny and Damian update the classic Swiss Steak with gravy made from fresh Oregano, Basil, Tomato and Chianti. The meal is served with Rosemary Roasted Potatoes and their own spin on Tiramisu.
Program 423 Baccalaru
Johnny and Damian start the meal off by preparing Pomodori e Tonno (Roasted Tomatoes stuffed with Tuna). This is followed by Baccalaru Cefalutana (Stewed Salt Cod) along with Fried Cardoon Cakes (Cardi Dorati). Zuccotto is served for dessert.
Program 424 Southern Thanksgiving Dinner
Johnny and Damian's Italian twist on Thanksgiving Dinner begins with Braised Fennel (Finocchio) and Southern Baked Yams. They follow it up with Cornbread Dressing and Turkey. Then Joshua Wesson, Cucina's wine guy, talks about what wine to serve when you have a wild riot of flavors to be served. The meal is finished with Lena Vallone's Pecan Pie for dessert.
Program 425 Born To Be Wild!
The menu begins with Wild Mushroom Tart (Crostata Funghi), featuring special varieties of wild mushrooms. Then Johnny and Damian create a Special Sauce and Creamy Chevre Polenta for a Roasted Pheasant and a Roasted Quail. For dessert they serve a Torta di Frutta (Rustic Fruit Tart) made with Plums.
Program 426 The Italian Ladies of Houston Make Christmas Cookies
Russian Rocks, Giuggiulena, Cuciolati and Josephine Listi Provenzanos' Pignolati are a few of the cookies the Italian Ladies of Houston make for the holidays. Johnny and Damian prepare them a welcomed lunch break of Minestrone and Zuppa di Patate Cipolle (Potato and Onion Soup) served with an Arugula Salad. Plus our wine guy, Joshua Wesson, shares with Johnny and Damian the secret to serving wines with dessert.
Cucina Amore - Cucina Sicilia
Episode 101 Roast to Happiness
Pork Loin Roasted with Garlic, Rosemary and Fennel opens our new season. Damian and Johnny return, better than ever, with a traditional Sicilian appetizer of Pasta with Dried Tuna Roe and a dessert of Chocolate Almond Tartlets made with homemade marzipan.
Episode 102 Way Down South in Sicily
Damian and Johnny prepare Sicilian Chicken Cacciatora, "Chicken Hunter's Wife Style," filled with colorful Italian plum tomatoes, bell peppers and leeks. To finish off such hearty splendor, they introduce to their guests smooth, refreshing Watermelon Pudding.
Episode 103 You are My Delicious Memory
Damian and Johnny stir up memories of family in Texas and Sicily as they make fried zucchini. Then Damian demonstrates his butchering techniques veal chop, for one of their favorite dishes, Orecchi di Elefante or Veal Chops the Size of Elephant Ears. For dessert they serve Ricotta Fritters.
Episode 104 Love Me Tender
Johnny and Damian introduce us to some of their first food memories of Sicily. They start the meal by preparing Pasta with Sardines and Fennel and then create Shrimp in Tomato and Caper Sauce. To top it all off they bake brioche rolls and fill them with an Italian favorite, gelato.
Episode 105 Shanks a Lot
Johnny and Damian start the meal off Pasta con Cucuzza e Fave featuring native Sicilian squash. Then they cook up a fabulous Roast Pork Shank and for dessert whip up Grandma Mandola's Chocolate Bianca Mangiare.
Episode 106 Home Is Where the Kitchen Is
Johnny and Damian treat their guests to Chicken Breast Stuffed with Italian Sausage. This dish is served with Rigatoni alla Carrao, a special pasta created by a family friend in Sicily. The meal is finished with Damian's favorite dessert, Tatù, Chocolate & Lemon Biscuit Balls.
Episode 107 Ossobuco
To start Johnny and Damian whip up Sicilian Fried Stuffed Rice Croquettes (Arancine) and serve up a delicious Ossobuco, an artichoke and veal stew. For dessert, viewers are treated to sweet Peach Granita. Plus Kathy Casey shakes up for the guys some Lemoncello Lemon Drops.
Episode 108 Saint Joseph's Day Feast
A celebration, Saint Joseph's Day represents home, health and thanksgiving to all Sicilians. In honor of the day, Johnny and Damian concoct a unique Minestrone served not with cheese but with finely chopped fennel and dill weed. They follow with a rich Swordfish and tomato dish. For a finale, Johnny and Damian make a rustic dessert, Baked Cassata.
Episode 109 Simple, Sweet & Tart
Chick-Pea Fritters start off the menu. Then Johnny and Damian make Rabbit Sweet and "Tart" Stew, Congilio alla Agrodolce. For dessert the chefs make Caramelized Custard Apples.
Episode 110 Luscious Lemon
Johnny begins with a fantastic recipe of Linguine con Pesto, followed by Fried Stuffed Sardines. For dessert, Johnny and Damian serve braided Lemon Cookies, Taralli.
Episode 111 The Taste of Trapani
While Damian demonstrates his technique for preparing an artichoke, Johnny readies the batter just in time to fry the flavorful vegetables. For the main course they demonstrate a combination of chicken and shrimp in Couscous alla Trapanese. For dessert they make Virgin Breast's or Minni di Vergini.
Episode 112 O' Palermo
After boiling up some Palermo style Bucatini and Cauliflower, Johnny and Damian roll up the Swordfish stuffed with a delicately flavored cheese from the region of Messina. Crowning this achievement, Johnny and Damian prepare marvelous little cakes made out of pistachios, Il Mazariso. Plus Johnny, Damian and Kathy Casey stir up some Basil Martinis accompanied by Stuffed Olives.
Episode 113 Sweet Sicily
Johnny and Damian begin with Frittata of Potato, Zucchini and Sweet Peppers. Then they concoct a Lamb stew with Rosemary and Red wine. The menu is rounded out with a Walnut and Fig Torte. Kathy Casey joins the guys and shows them how to make an Italian margarita, the Grappa Rita.
Cucina Amore - Cucina Toscana
Episode 1 – FROM LUCCA WITH LOVE Johnny and Damian take back to their wonderful visits in the town of Lucca in the Tuscan region of Italy. They share a delicious rabbit recipe with a sauce rich with herbs and fresh vegetables from the region served with Tacconi pasta. Damian’s tip for the week points out the differences between Italian ice creams and American ice creams. They finish up by making an elegant vanilla gelato with crisp pieces of biscotti that makes the mouth water.
Episode 2 – WARMING WINTER DINNER Johnny and Damian celebrate the coming of winter by preparing an exotic Wild Boar roast served with polenta. Next they share a unique approach to preparing cannellini beans that are cooked in a flask in the coals of a fire. The result is amazing.
Episode 3 – GOING MEATLESS This week Johnny and Damian explore two recipes that warm up a cold winters night that will make vegetarians smile. The Spelt and Kidney soup is simple to prepare but packed with a spectrum of great flavors. They also prepare fresh Garganelli pasta and compete the dish with seasonal vegetables.
Episode 4 – BRUNCH IN CHIANTI Brunch is a favorite time to gather friends and family in the Tuscan countryside. Johnny and Damian share three marvelous dishes that are easy to prepare for such a gathering. A frittata starts us off spiced with herbs and fresh parmigiano-reggiano. Next they prepare a hearty fruit and nut bread that compliments the egg dish.
Episode 5 – FLORENTINE FANTASY The fames are roaring in the pizza oven as Johnny and Damian prepare a Tuscan specialty, Bistecca alla Fiorentina. This three-pound steak is marinated in olive oil and lots of garlic and cooked over the coals in the pizza oven. This traditional Tuscan dish is served off the bone and shared at the table by slicing off small pieces. They finish off the dinner with Frittelle di Mele or Apple Fitters in America. Simple and so tasty.
Episode 6 – PASSION FOR PORCINI When Porchini mushrooms are in season in Tuscany it’s cause for celebration. Johnny and Damian prepare a fabulous risotto with fresh Porchini’s for us and share tips about cooking with fresh vs. frozen or dried mushrooms. They are making a lovely polenta with freshly steamed Porchini’s.
Episode 7 – FISHING VILLAGE FEAST Reminiscing about a visit to San Vincenzo, Johnny and Damian prepare three wonderful dishes from the Tuscan coast. They start the meal with stuffed mussels that tempt the palate. The main dish is a hearty seafood stew. The piece de resistance is the Fittelle di Bacala or Codfish fritters that melt in your mouth.
Episode 8 – HEARTY ROASTING Family, family, family! Johnny and Damian revel in feasting with their family. They share two great recipes to prepare for family gatherings. First on the menu Pollo Arrosto con Patate or roasted chicken with potatoes. So easy but so good. Then they make a Florentine pork roast that will delight any group. The final touch is a chocolate mouse that is easy to fix and easier to eat.
Episode 9 – HOLY WINE Johnny and Damian take us back to the Tuscan countryside and share memories of vineyards they have visited. They share a traditional recipe from the region of chicken with a Vin Santo sauce. Biscotti or Cantucci as it is called in Tuscany is a twice-baked biscuit that has become very popular in the U.S. They show us the secret to making this a home.
Episode 10 – BEANS AND SAUSAGE Simplicity is the rule of thumb in Tuscany. Johnny and Damian prepare a hearty Bean and Polenta soup that warms the heart as well as the tummy. They also make a great main dish from the region called Fagioli con Sulsicce or simply Beans and Sausage.
Episode 11 – TUSCAN SPRING There are many signs that Spring has arrived in the Tuscan countryside. Spring lamb stew is a perfect dish to prepare for a Sunday family supper. Johnny and Damian also show us how easy it is to make homemade crème-filled doughnuts. They are scrumptious and can be served as a desert or for a Sunday brunch.
Episode 12 – TUSCAN SIDE DISHES Tuscany cuisine has special unique flavors. Several of these are featured in the recipes shared in today’s show. Johnny and Damian prepare three great side dishes that can be served with a variety of main dishes. Stuffed Red Onions, Artichoke with Nepitella (an herb found in Tuscany but available in the U.S.), and Fried Zucchini Flowers that melt in your mouth.
Episode 13 – BORN-AGAIN BREAD Soups are a favorite in the Tuscan home. Johnny and Damian share recipes that they have found in their travels in the region. Ribollita is a “reboiled” vegetable soup for every season and Pappa al Pomodoro is a wonderful twist on tomato soup. They also prepare a traditional Tuscan bread salad, which makes a perfect pairing for any soup.