Program Reminder:

Jacques Pepin: More Fast Food My Way

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
36.3	Crock of Flavor	Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company! (15 of 26) WEB LINK	215	SA	06/02/12	07:30am	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Crock of Flavor	Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company! (15 of 26) WEB LINK	215	SA	06/02/12	07:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Crock of Flavor	Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company! (15 of 26) WEB LINK	215	SU	06/03/12	01:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Viva Espana!	Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and spicy gazpacho kicks off the meal followed by shellfish and chicken paella. A detour to pick up some Caribbean flavors makes the last dish of pineapple in dark rum sauce worth a trip to the kitchen. (1 of 26) WEB LINK	201	SU	06/03/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Citrus Thrill	Jacques fires up the kitchen with a mouth-watering Skirt Steak accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage.The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending. (2 of 13) WEB LINK	202	WE	06/06/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Perfect Presentations	Lobster Roll Medallions on Spinach Salad show off Jacques' new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcutthat encases Small Berry Custards in pretty dishes. (3 of 13) WEB LINK	203	SU	06/10/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Simple Sweet Notes	Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy mashed potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey, arguably one of his fastest desserts. WEB LINK	204	WE	06/13/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Chef's Dream	Combining silky tuna, crunchy apples, herbaceous chives and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the east, Jacques prepares exotic Lamb Burgers with Feta Cheese cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a gratin of sorts called Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley. WEB LINK	205	SU	06/17/12	06:30pm	00:26:45	(RPT)	(CC)	(DVS)	ST
36.3	Chockfull of Surprises	Surprising tastes, tricks, and techniques in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu some of the best Californian brandy made, makes its appearance in Cherries in Armagnac Sauce with Pound Cake. WEB LINK	206	WE	06/20/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	Layered Elegance	Jacques shows Claudine how presentation can make a simple, traditional dish truly elegant by layering feta, cucumber and onion between tomato slices to make Tall Greek Tomato Salad. Next, Poached Salmon in Sour Cream Herb Sauce; and, together they make a variation of his Mother's recipe Stew of Peas and Carrots--a meal in itself! Dessert is pure simplicity in Sweet Riccota Gateaux with Peach Sauce. (7 of 26) WEB LINK	207	SU	06/24/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST
36.3	The Egg First!	Jacques loves eggs, all ways! He begins with hard cooked eggs used as a garnish in Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise, is the ultimate fast dish--and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu. WEB LINK	208	WE	06/27/12	06:30pm	00:26:46	(RPT)	(CC)	(DVS)	ST