The Take Home Chef

Hosted by

Curtis StoneCurtis Stone is an Australian chef, cookbook author and host of Take Home Chef on TLC. His latest book is Relaxed Cooking with Curtis Stone.  Curtis also has a selection of cooking tools, including this reversible cutting board called the Flipper.

Flipper Cutting Board



Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers

20 cherry tomatoes on the vine
2 teaspoons plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground
Black pepper
8 oz spicy salami, such as Sopressa Vicentina, sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup pitted kalamata olives
1/2 cup extra-Fine capers
 cup coarsely chopped fresh flat-leaf parsley
8 to 10 ounces rigatoni pasta

Preheat the oven to 375°F.  Place the tomatoes on a small baking sheet and drizzle with, the 2 teaspoons olive oil and sprinkle with salt and pepper.  Roast the tomatoes in the oven about about 3 minutes, or until they begin to split.  Remove the tomatoes from the oven and let them cool slightly,

Bring a large pot of salted water to a boil.  While the water is heating, heat the remaining 1 tablespoon  of oil in a heavy saute pan over medium heat.  Add the salami and cook for 30 seconds on each side, until light golden in color.  Remove the salami from the pan and reserve,

Return the pan to the heat, add the garlic, and saute for 1 minute, or until tender.  Add the tomatoes and saute for 3 minutes.  Add the wine and simmer for about 3 minutes, or until reduced about half. Add the olives and capers and toss gently.  Bring the mixture to a simmer and add the salami and parsley.

Cook the pasta in the boiling salted water until al dente.  Drain the pasta and toss it in the pan with the sauce.  Season the pasta to taste with salt and pepper.

Tropical Smoothie

Just pop it all in the blender, whiz it, and you're good to go.
Pineapple, peeled, cored, and coarsely chopped (about 4 cups)
Papaya, peeled, seeded, and coarsely chopped (about 2 cups)
Cantaloupe, peeled, seeded, and coarsely chopped (about 2 cups)
Mango, peeled, pitted, and coarsely chopped (about 2 cups)
Kiwi fruits, peeled and coarsely opped (about 1/2 cup)
12 cups fresh coconut water 
8 cups ice cubes

Place half of the chopped pineapple, papaya, cantaloupe, mango, and kiwi fruits in a blender, Add % cup of the coconut water and 1 cup of the ice, Puree until smooth, Divide the smoothie among 3 tall glasses, Repeat with the remaining ingredients, and serve immediately.

Sticky Chicken Drumsticks

1/2 cup soy sauce
1/2 cup Chinese barbecue sauce (char sui)
1/2 cup honey
3 garlic cloves, finely chopped 1 tablespoon finely chopped peeled fresh ginger
12 chicken drumsticks
2 teaspoons sesame seeds, toasted

Mix the soy sauce, barbecue sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add the chicken, seal the bag, and toss to coat with the sauce. Refrigerate for at least 1 hour but preferably overnight.

Position an oven rack 8 to 10 inches from the heat source and preheat the broiler.  Line a large, rimmed baking sheet with heavy-duty foil. Transfer the drumsticks and marinade to the prepared baking sheet and broil, turning the drumsticks occasionally and watching them closely, for 25 minutes, or until the chicken is cooked through and the marinade has glazed it. Sprinkle the sesame seeds over the chicken, and serve.


Music Break: Donde Esta La Playa by The Walkmen