The Monterey Bay Peninsula The Two Hot Tamales, Susan Feniger and Mary Sue Miliken will talk about the renowned sustainable seafood outreach program at the Monterey Aquarium and will cook up a minted Calamari Salad. Other recipes include: Big Sur Fennel and Roasted Beet Salad with Walnuts and Seared Scallops With Orange, Fennel and Polenta... The Kitchen Goddess gives tips on serving food in coastal shells.
The Caribbean Melting Pot
Critically acclaimed Miami chef, Michelle Bernstein shares the secret for her Mojo Marinated Game Hens with Apple Stuffing. Other recipes include Haitian style flounder and Cuban-style Black Beans. Kitchen Goddess shares tips on making the perfect Cuban Mojito.
Direct from the Pacific Northwest's Whidbey Island, the owner of Pen-Cove Mussels, Ian Jeffards, opens up about his famous Marinated Mussels recipe. Other recipes include Wildwood Planked Salmon from Tillicum Village, Salmon Jerky and the secrets of the oyster. Kitchen Goddess takes a look at oyster plates and gives a primer on oyster eating.
Ready, Set, Party
When you want to feed a coastal party crowd, think Shrimp Feed with guest "Paw Paw" George Davis on the scenic coast of Gibson Island, Maryland. Other recipes include Gloucester Lobster Salad and Firefly Farms Goat Cheese Cheesecake. The Kitchen Goddess tells viewers how to set perfect coastal buffet.
Carolina On My Mind
The Grande Dame of Southern cuisine, Nathalie Dupree, shares some of the secrets of Southern cooking with her Frogmore Stew and Biscuits. Other recipes include: Savannah She-Crab Soup and Peach Shortcake with Fluffy Cornmeal Pecan Toping. The Kitchen Goddess demonstrates how to put together a peachy floral centerpiece to accent your dinner table.
The ins and outs of fried foods - with some surprising tips on how fried foods can be healthier. Renowned artist, Joyce Scott, joins John to prepare some Maryland Fried Oysters Remoulade. Other recipes include Puppy Conch Fritters with Orange Dijon Sauce and Beignets. The Kitchen Goddess demonstrates beauty tricks with oil.
This covers crabs from every angle: in the shell, out of the shell, from East and West Coasts, fresh and pasteurized. Tom Douglas, master chef of the Pacific Northwest, will share the secrets of Dungeness crabs. Recipes include Miss Shirley's Eastern Shore Crab cakes and Jo-Jo's Curried Crab Dip. The Kitchen Goddess celebrates crabs with whimsical crab related paraphernalia.
Tailgate Kings of ESPN, Jim and Jon Feasty - The Feasty Boys - share their grilling secrets with a yummy, coastal kabob recipe, which will be paired with South of The Border Buffalo Wings, Red Beans and Rice, and Pecan Pie squares. The Kitchen Goddess will share tips on making perfect parking lot party.
Asian Melting Pot
Vietnamese Chef Charles Phan of The Slanted Door in San Francisco creates his Vietnamese Fish Rolls. Other recipes include Big Island Chicken Long Rice and Black and White Tuna. The Kitchen Goddess gives a primer on Tiki Bar drinks (hint, it's all about the umbrella).
Sue Conley, chief-cowgirl of the Cowgirl Creamery shows us her cowpoke secrets of making cheese on the Northern California coastline. Other recipes from the Gulf coast are Grilled Grouper and Peach Couscous and Texas Cowboy Chili Stew. The Kitchen Goddess shares the secrets of making the perfect Sangria.
Old Cape Cod
John Shields shares secrets from his culinary training ground - Cape Cod with a Squid Stew from the legendary Clem and Ursie's Paired with Boston Baked Brown Bread. Other recipes include Back Bay Clam Chowder, and Wellfleet Cranberry Scones. The Kitchen Goddess discusses everything you always wanted to know about scones - how to eat them and what to serve with them.
Down on the Bayou
The Coastal Cooking team visited New Orleans and Chef Susan Spicer prior to Hurricane Katrina. John mentions this in the program open and close and confirms that Susan's Bayona restaurant, in the French Quarter, survived with little damage and will be open in time for their Thanksgiving Dinner tradition. This program celebrates the cuisine and heritage of New Orleans with the traditional flavors of the Big Easy as Susan prepares sauteed Blackfish with Crayfish Rice. Other recipes include Bayou Seafood Gumbo and Bananas Foster for dessert. Andrea, the Kitchen Goddess, gives the how-to on flamb#-ware and accoutrements.
Clambake Master, Ned Lightner of coastal Maine takes viewers through the real deal: how to shop for, prep for and cook for a clambake. Other recipes include Bar Harbor Lobster Bisque, Cannon Beach Marionberry Cobbler. The Kitchen Goddess reveals how to bring the beach in, using imaginative beach goods for inventive food presentation.