Hot Kitchen is a cooking show focusing on demonstrating romantic meals for two. Wendy easily guides you through every aspect of making a restaurant-style meal at home.
Butternut Squash Manicotti baked in Sherried Bechemal, finished with Hazelnut Buerre Noisette. Fluffy Savory Scones are studded with Apples, Caramelized Onions, and Rosemary
#69 Cajun Stuffed Chicken, Brie Saganaki, Cajun Potato Hash, Creamy Mustard Greens. Andouille sausage and brie cheese make multiple appearances in this cajun-inspired menu.
#68 Trip-Tip topped with Scallop Butter, Cookies and Cream Panna Cotta for dessert, Scalloped Potatoes w/Fennel Bechemal, Savory Acorn Squash gently baked with bacon, nuts, and garlic.
#67 Brined Game Hens with Chevre Dressing, Spaghetti Spirals w/herbed Chevre, Greens and Apple Salad with Awesome Balsamic Dressing. Corninsh game hens are first brined then stuffed with a delightful chevre based dressing. Seasonal and fun spaghetti squash is transformed and stuffed with herbed chevre cheese. Greens and apple salad features a really good Balsamic Vinaigrette Dressing that Hot Kitchen eats almost daily.
#66 Pineapple Pork Loin, Crispy Pineapple Bites, Pineapple Fizzies, Parsnip Dumplings, Sauteed Cabbage. A polynesian-asian fusion feast that will delight your sweetie and not empty the bank account
#65 Snapper in Bright Sauce, Pumpkin Polenta, Zucchini Wrap-ups, Pumpkin Latte Cheesecake
Beef Crowns in Royale Sauce w/ Mashed Turnips & Tapanade Triangles w/ Quicly Pickled Delights
#63 Pear and Walnut stuffed Pork Chops, Balsamic Glazed Butternut Squash and Mushrooms, Garlic Lover's Pilaf, Personal Bleu Cheesecakes topped with Brandied Pears for dessery
Chicken in mild red Chili Sauce, Yam Fritters, Sauteed Veggies, and Chili con Queso with Chips and Veggies.
#61 Gorgonzola, mozzarella and ricotta stuffed manicotti in roasted red pepper sauce, Italian chop salad featuring creamy roasted garlic dressing, roasted garlic crostinis cooked to crisp perfection to accompany salad and entree.