Cooking Tips from Chef Holli

Roasted Corn and Hazelnut Tagliatelle

Ingredients:

2 Ears Sweet Corn, grilled

¼ Cup Shallots, small dice

1 Red Bell Pepper, medium dice

2 Cloves Garlic, minced

½ Cup toasted Hazelnuts, chopped

½ Cup Wine Wine, dry

6 oz Unsalted Butter

½ Cup Heavy Cream

2 Cups Baby Arugula

¼ Cup Fresh Basil, torn

Kosher Salt, to taste

Black Pepper, to taste

Shaved Parmesan for garnish

See Recipe

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Season Finale Tuesday 8/10 on FOX

Simple flavorful food with fresh, vibrant ingredients

Never try to sear moist items, i.e. marinated meats, because you’ll end up simmering them. It will never have a crisp texture and intense flavor on the outside that everyone loves so much. So, pat the ingredient dry beforehand to achieve that proper caramelization.

Don’t use truffle oil just to say that you used “truffle oil.” Truffles have a very pungent earthy taste that should be pared with flavors that can stand up to but not overpower the truffle.

When melting chocolate never ever put it in a pan straight on the stove, always use a double boiler with water at least 2 inches from the chocolate bowl. I know this sounds funny and obvious but you would be amazed at how many times I have seen this in a kitchen.

Never start bacon in a hot pan. Fatty proteins such as bacon, pancetta and duck should be started in a cold pan and cooked on low. You want to slowly melt the fat away to achieve a crisp flavorful product.

Never put tomatoes in the refrigerator (my biggest pet peeve). The flavor of vine ripe tomatoes is so intense and beautiful, but it will die instantly if chilled. You never want to wind up with something that belongs on a house salad from the diner that you avoid like the plague.

Everybody likes to Flambé, Right? Looks very cool but can be dangerous so please do me a favor… pull the pan off of the flame, pour the alcohol in and then tilt the pan back toward the flame. Trust me, you’ll still get the dramatic effect and you will still have your eyebrows.