Show #101 Beef
On this premiere episode Chef Trotter celebrates the bounty of the American table by featuring one of Chicago 's most famous products -- beef. Chef Trotter demonstrates that leaner cuts of beef can be just as flavorful as their fattier counterparts. His Mediterranean-Inspired Beef Tenderloin with Quinoa and Red Wine-Black Olive Vinaigrette is a healthful combination of medium-rare tenderloin laced with roasted vegetables and served with quinoa, a highly nutritional and flavorful grain. Before preparing a contemporary version of pot au feu, we join Chef Trotter amid steaming pots of soup stock in his restaurant kitchen as he demonstrates the use of egg whites in clarifying soup stock for beef consommé. Using the consommé, Chef Trotter poaches the tenderloin, seasonal vegetables, and gnocchi, tiny roasted Idaho potato dumplings, in his preparation of Poached Beef Tenderloin with Gnocchi and Roasted Root Vegetables.

Show #102 Soup
Chef Trotter highlights the delicious diversity of soups when he prepares soups for cold and warm weather climates, as well as luxe and simple preparations of the same recipe. In the Cold Cucumber Yogurt Soup with Oysters and Caviar, cool cucumber and yogurt is pureed and ladled over chopped shrimp, yellow tomatoes, and pickled cucumbers. For a more extravagant rendition, the basic puree is enriched with both oysters and oyster liquor then garnished with whole raw oyster, topped with caviar, and accented with yellow tomato, Fuji apple and drizzled with dill-infused olive oil. Between soup preparations, Chef Trotter takes us into his restaurant kitchen to share his expertise in preparing a basic chicken stock, which will be used in his preparation of Pumpkin Soup with Pheasant Breast and Fried Ginger. The very essence of autumn, the warm soup is presented in a baby pumpkin shell with preserved julienne of ginger and pumpkin seeds. For a more indulgent version, sautéed pheasant breast is fanned out over the soup with an accent of fried and preserved ginger, dried cranberries, pumpkin seeds and thyme petals.

Show #103 Lobster
Chef Trotter gets creative with crustaceans when he prepares two recipes using sweet, succulent lobster. His first recipe, Tropical Fruit Salad with Black Pepper-Vanilla Bean Vinaigrette, combines chunks of pineapple, mango, papaya, and guava with watercress and sweet lobster. This tropical fusion is dressed with the redolent black pepper-vanilla bean vinaigrette emulsion. For a more artful presentation the fruits are arranged in the shape of a lobster, which is topped with lobster meat, the vinaigrette dressing and garnished with passion fruit and mint. Back in his restaurant kitchen Chef Trotter explains how to get the best results when cooking lobster and also gives expert advice on how to make a full flavored lobster stock which he'll use to prepare Lobster Tart with Chorizo Sausage and Lobster Stock Emulsion. This warm tart is an intriguing blend of flavors with the juxtaposition of the spicy sausage and the sweetness of lobster.

Show #104 Salads
A simple salad is the apotheosis of healthful eating. In sharing several salad preparations, Chef Trotter shows that a well-made salad is truly more than the sum of its parts. His first salad is a variation on the classic Cobb salad, Grilled Beef Tenderloin Cobb Salad is a composed salad of rows of juicy tenderloin beef, blue cheese, avocados, tomatoes, grilled scallions, prosciutto, and quail eggs layered over mesclun mix. Before preparing two tossed salads we visit the pantry of his restaurant kitchen, where Chef Trotter prepares several vinaigrettes. In one, roasted mushroom achieve a satiny mouth feel; the other stars mellow roasted garlic and tangy mustard. The roasted mushroom vinaigrette is used to compliment a Salsify and Pickled Shiitake Mushroom Salad with Portobello Mushroom Vinaigrette, and the garlic mustard dressing is for Chef Trotter's Prawn and Haricots Verts Salad with Roasted Garlic-Mustard Vinaigrette.

Show #105 Pasta
Pasta is one of America 's favorite comfort foods and Chef Trotter highlights the diversity of noodles when he prepares two very distinctive pasta preparations. His first preparation, Buffalo Milk Mozzarella Lasagna with Oven-Dried Tomatoes and Roasted Red Bell Pepper Sauce is a rustic variation of an old favorite and features a variety of grilled vegetables. To make his second recipe, Chef Trotter takes us into his restaurant for a lesson in making fresh pasta noodles. The demonstrations show that making pasta dough is both simple and fast. Along the way Chef Trotter urges us to relate to our food: massage your pasta, then let it rest. After the resting period, the pasta dough can be rolled by hand, but a hand cranked pasta machine makes the kneading easier and faster. Once the capellini noodles are ready Chef Trotter prepares a Noodle Galettes with Sautéed Mushrooms and Cumin-Infused Celery Root Broth. An elegant appetizer, galettes of pressed capellini pasta are crisped and served with sautéed mushrooms and lettuce in a cumin infused celery root broth.

Show #106 Salmon
Often called the king of fish, a fresh salmon offers endless culinary possibilities. In this episode, Chef Trotter plays on the rich buttery flavor of the fish by preparing several simple canapés as well as a delicate poached salmon. For his preparation of Poached Salmon with Noodles, Fennel and Apple, Chef Trotter brings together the savory flavors of mushrooms, crisp apple and al dente pasta accented by a bouquet of fennel fronds. Before preparing several canapés, Chef Trotter demonstrates the assembly of a very simple salmon terrine in his restaurant kitchen. This terrine is then used in the first of four canapés that Chef Trotter prepares. No cooking is required to complete these easy to prepare recipes: Salmon Terrine with Citrus Butter and Caviar Cream, Salmon Roll, Salmon Tartar and Smoked Salmon Maki Roll.

Show #107 Pork
The flavors of East and West are celebrated when Chef Trotter prepares a very American inspired Dried Fruit-Stuffed Pork Tenderloin with Roasted New Potatoes and Bacon-Sherry Vinaigrette and a Thai Barbecue-Braised Boar Chops with Jasmine Rice and Shiitake Mushrooms. The stuffed tenderloin is served with caramelized endive, and sauced with an intriguing combination of flavors to compliment the fruit stuffing. In his restaurant kitchen Chef Trotter leads us through the steps on how to dress a whole baby pig, which is rubbed with olive oil and filled with a mirepoix of root vegetables, pear and assorted dried fruit then roasted whole to make a spectacular presentation. Another take on pork is given as Chef Trotter prepares a Thai barbecue sauce made from a variety of Asian spices and aromatics. The boar chops are braised in this sauce till the meat is falling-off-the-bone tender.

Show #108 Tuna
Red wine with fish? Chef Trotter takes an unconventional approach to tuna when he prepares a Cumin-Crusted Tuna Loin with Wild Mushroom-Strewn Barley and Red Wine Emulsion. Before preparing another tuna recipe we visit Chef Trotter's restaurant where he teaches us how to remove the inedible skin of sashimi grade tuna while instructing us which other parts of the trimmed fish are suitable for grilling, cooking or eating raw. The portions are used in a Basil Oil-Marinated Tuna with Daikon Salad and Meyer Lemon, an Asian version of carpaccio. For this Euro-Asian fusion, sashimi slices of tuna are massaged with basil oil, served with shaved daikon salad and a drizzle of Meyer lemon juice. The flavors cause a veritable explosion in the mouth.

Show #109 Duck
Many People are needlessly intimidated about cooking duck. At the top of the show, Chef Trotter assures us there is no need for trepidation when it comes to making preparations from this very versatile water fowl. Chef Trotter begins with an impressive starter: Duck Breast Salad with Wilted Greens, Warm Goat Cheese and Walnut Vinaigrette. The dish is highlighted by a chutney of both ripe and green mango and a luxurious vinaigrette made with rendered duck fat and sherry wine vinegar. In his restaurant kitchen Chef Trotter shares practical advice on working with duck as a raw ingredient. The method of removing meat from the carcass is also fully demystified as Chef Trotter guides us through each step. Chef Trotter ends this episode by preparing Crispy Duck Confit with Potato Purée, Collard Greens and Duck Jus. The preparation for duck confit begins with an ingenious dry cure in which salt and sugar are combined with coriander, fennel, and mustard seeds, cracked black, white and Szechuan peppercorns, bay leaf, thyme, and citrus then rubbed into duck flesh to cure for 48 hours. The cure is then rinsed off the duck, which is braised in duck fat till tender. The final cooking is under a broiler to crisp the skin. The duck is then served with sweet and sour stewed collard greens and a potato puree. One taste and all the senses are engaged.

Show #110 Poultry
The versatility of poultry is showcased when Chef Trotter takes several very different approaches to preparing a variety of birds and game hens. His first recipe features ground chicken in a Japanese inspired dumpling. The Chicken Dumplings with a Stir-Fry of Shiitake Mushrooms, Water Chestnuts, and Mung Bean Sprouts in a Ginger-Soy-Hijiki Sauce are a tribute to Chef Trotter's cross-cultural aesthetic. The crisp pan-fried dumplings are served on a bed of stir fried vegetables for an adventure in texture and taste. Over in his restaurant kitchen, Chef Trotter demonstrates the basics of trussing poultry, which should be seasoned with aromatics and bound with string, but not too tightly. Trussing keeps the meat moist and maintains the shape of the bird. A more sophisticated rendition of poultry is presented when Chef Trotter prepares a game hen. Roasted Cornish Game Hen with Potato Pavé and Gingered Mustard Sauternes Sauce showcases the succulent simplicity of roasted poultry.

Show #111 Catfish
Simple pleasures such as grilling fish over a wood fire are highlighted when Chef Trotter showcases catfish. To prepare a smoked catfish, Chef Trotter shows us how to smoke fish in our home kitchens using a wok. His Wok-Smoked Catfish with Sweet-and-Sour Fennel and Kumquat Sauce is loaded with complex flavors: sweet and sour, smoke and heat, yet simple to put together. We take a break with Chef Trotter when we visit the restaurant just as the staff meal is being served. It is a mouthwatering Southern feast of fried catfish, coleslaw, glazed sweet potatoes, collard greens and cornbread. For his second and final catfish preparation Chef shares the secret of tempura batter, made with a base of airy egg whites. The result, Catfish Tempura with Lemongrass-Jalapeno-Ponzu Dipping Sauce offers just the right balance of richness and acidity -- perfect for an informal appetizer or a family dinner.

Show #112 Scallops
We get a peek at just how sumptuous fresh diver scallops can be when a delivery of the sweet nuggets are delivered to Chef Trotter's restaurant. The shellfish will be used in a delectable Scallops in Filo with Spinach, Portobello Mushrooms and Curry Emulsion. In this visually stunning preparation, flaky pastry is layered with Portobello mushrooms and scallops then sauced with an emulsion of lemon, curry butter and chicken stock. Julienne of raw apple and fresh basil ribbons set off this sumptuous dish. In the restaurant kitchen Chef Trotter introduces us to the subtleties of fresh Maine scallops, called diver scallops because they are harvested by scuba divers. Because they are hand-harvested the scallop flesh remains intact. Chef Trotter shows us the proper method for removing the sweet scallop meat from the shell. This meat is used in Chef Trotter's preparation of Sautéed Scallops with Braised Legumes, Crispy Fried Leeks and Red Wine Vinaigrette.

Show #113 Dessert
What is as extravagantly sensual as chocolate? Ancient Aztec rulers called it the food of the gods; it's often offered as an expression of love, and has been enjoyed throughout the ages by royalty and commoners alike. Charlie Trotter understands this, if you judge by the variety of chocolate desserts served in his five-star Chicago restaurant. If chocolate is the thing of dreams then Chocolate-Ginger Truffle Tart with Pear-Caramel Sauce is an indulgence for which any adult will swoon. After a taste of this sublime creation, we follow chef Trotter back into the restaurant where he instructs us on how to select and cut tropical fruits such as mango and pineapple, which he'll use to prepare Pineapple-Polenta Upside-Down Cake with Mango-Black Pepper Ice Cream.