Cucina Amore Season
Each week Johnny and Damian will cook a delicious meal for special guests who will join them at the Cucina Amore Kitchen Table. Cucina Amore will also go on location to meet Mamma Grace and the people passionate about providing high quality ingredients that are a part of these recipes. Plus Joshua Wesson, our wine guy, talks about what to look for when pairing wine with some of Johnny and Damian's tastiest menus.
Program 401 Men In The Kitchen
A hearty Sicilian Beef Stew (Carne Spezzateddu) is the center of today's meal. Johnny and Damian start the menu off with Tomato Siciliano Bruschetta. The Spezzateddu is served with Rolled Eggplant filled with Fontina Cheese (Involtini di Melanzane). And for dessert they serve their guests an Italian favorite, Sfinci (fried dough).
Program 402 Friends Are Like Macaroni
Johnny and Damian make their favorite homemade pasta shapes, then serve them in a traditional Seafood Pasta Dish featuring Scallops, Shrimp, Calamari and Crab. The pasta dish is served with Pasta con Piseddi (Pea Soup) and for dessert chianti poached pears.
Program 403 Celebrate Good Times
Johnny and Damian both like to celebrate their birthdays in the same way… with their favorite foods! Italian Coleslaw followed by Mamma's Pollo Fritto (Fried Chicken), Mascarpone Whipped Potatoes, and Nonna Testa's Bianca Mangiare (Pudding).
Program 404 Traditions…Country Style
Johnny shows us how to create tasty homemade sausages by using robust flavors and seasonings. Then Damian and Johnny add Rapini (Italian Broccoli) with Garlic and Lemon, Polenta and Peperonata to the menu followed by a Rosemary Lemon Pound Cake for dessert.
Program 405 Big Fun On The Bayou
Johnny and Damian introduce us to the origins of Hushpuppies and their secret cajun cooking ingredient, Damian's own Big D's Bayou Blend. The menu includes Shrimp Etoufee and Jambalaya. Plus Cucina's wine guy, Joshua Wesson, brings Johnny and Damian some cool and refreshing wines to pair up with these spicy foods. For dessert a Torta di Mele (Apple Cake) with Chantilly Cream is served.
Program 406 Home Cooking
Johnny and Damian treat their guests to Maiale alla Napoletana (Pork Roast Stuffed with Garlic). This dish is served with a Blood Orange and Dandelion Salad and Green Beans & New Potatoes. For dessert they make Mamma's Coconut Cake.
Program 407 Cucina Heads South of the Border
Johnny starts off the cooking with his own twist on a Taco Salad, followed by Tamales, Italian Red Rice and Refried Canolini Beans. For dessert, Johnny and Damian serve Flan with Seasonal Fresh Fruit.
Program 408 Pizza Amore
Find out how to make a Traditional Italian Pizza with Johnny and Damian, who start the menu off with Sun-dried Tomato Pate with Bruschetta and an antipasti, Olive Scacciate. And for dessert they treat their guest to Torta Speziata (Three Layer Spice Cake).
Program 409 A Love Fest
Johnny demonstrates his technique for shucking Oysters while Damian makes some delicious Dipping Sauces. For the main course they demonstrate a variety of ways to cook with oysters from Shrimp Creole to Mamma's Fried Oyster Loaf. For dessert they make Crostata di Patate Dolce, Sweet Potato Pie.
Program 410 Pesce
Johnny and Damian serve up a menu in honor of their world class restaurant, Pesce. Mussels and Clams with Pancetta, starts the meal, followed by Mamma's Whole Roasted Fish (Red Snapper with Tomato, Onions and Herbs), served with Carciofi Ritti, Stuffed Artichokes. Then for dessert, they demonstrate how to make Cannoli.
Program 411 Grigliare
Johnny and Damian head for the grill with a T-Bone Steak and Rib Eye. They make Ammoghiu (Mint Garlic Steak Sauce) for marinating and basting the meat. Plus our wine guy, Joshua Wesson, talks about what meat lovers should consider when choosing a wine. The menu also includes a Potato-Celeriac Gratin and Torta di Cioccolato (Rocky Road Cake) for dessert.
Program 412 How Sweet It Is…Pepperoni Ripieni
Cannolini Bean & Pasta Soup starts off the menu. Then Johnny and Damian make Risotto Stuffed Peppers (Pepperoni Ripieni) with an Escarole Salad. For dessert they make an Almond & Kahlua Semifreddo.
Program 413 A Red, White & Green 4th of July
Johnny and Damian's 4th of July special begins with Italian Seasoned Corn on the Cob. Then they make a Dry Rub and Barbecue Sauce for some grilled southern favorites: Brisket and Pork Spare Ribs. The menu is rounded out with a dessert of Amaretti Baked Peaches (Pesche Ripiene) stuffed with Ricotta.
Program 414 Ma Ma's Best Leftover Dishes
Johnny and Damian make the most of leftovers by making Mamma's Meatloaf (Polpettone) and a Baked Squash Casserole. The meal starts off with Pasta Sostanza and Caponata and is followed by their favorite Jelly Roll for dessert.
Program 415 Fry Fest
Caesar Salad and Homemade Tartar and Cocktail Sauces begins Johnny and Damian's Fry Fest. They follow it up with French Fries and Pesce alla fritto (fried fish) that includes Fried Shrimp, Fried Flounder and Fried Speckled Trout. Joshua Wesson, Cucina's wine guy, brings Johnny and Damian some fresh wines that cut through the fried foods. Zabaglione alla Framboise rounds out the meal.
Program 416 Just Like It Was Cooked on the Grill
The meal begins with Italian Potato Salad and Mandola Baked Beans. For the main course Johnny and Damian Smoke & Grill Chicken (Pollo alla Griglia) with a side of Johnny's Barbecue Sauce and for dessert they make a Berry Nectarine Crumble.
Program 417 Sunday Lunch
Johnny and Damian make Patate con Pesto for a starter, followed by a juicy Braciolone (Rolled Steak) and Nonna Testa's String Beans. Damian demonstrates how to make homemade ricotta and then ends the Sunday Meal with a tasty Chocolate Ricotta Cheesecake.
Program 418 An Everyday Feast, Lasagna
Johnny and Damian cook up Mamma's Lasagne Verdi alla Bolognese with a Bechemel Sauce using homemade lasagne pasta. They'll show us how to make homemade mozzarella for their Tomato & Mozzarella Salad. Battered Fried Strawberries are served for dessert.
Program 419 Southern Favorites, Brick Chicken & Gnocchi.
Johnny & Damian cook up a southern favorite, Brick Chicken. They show us how to make Potato Gnocchi along with a Gorgonzola Sauce. For dessert they make home made Almond Gelati.
Program 420 Mamma's Baked Meatballs
The meal starts off with Roasted/Braised Treviso, a slender radicchio. Then Johnny and Damian make Mamma's Baked Meatballs with a Pomodoro Sauce along with Baby Eggplant Stuffed with Garlic in Sugo. Wine guy, Joshua Wesson, talks tomatoes with Johnny and Damian and brings them wines that will rock their world. For dessert Pana Cotta with a Fig Compote is served.
Program 421 Fresh from the Sea
Mamma Grace's life in Louisiana plays a part in today's seafood dishes. With the freshest Frutti di Mar (fruit of the sea), Johnny and Damian introduce us to a traditional Shrimp and Crab Boil -- plus they'll make Mamma's infamous Gumbo! The menu starts off with Bagna Cauda and is followed by a dessert Damian named after his daughter, Oranges Marissa.
Program 422 Italian Grafitti
Today's meal is a tribute to the influence the 50's had on food. Johnny and Damian update the classic Swiss Steak with gravy made from fresh Oregano, Basil, Tomato and Chianti. The meal is served with Rosemary Roasted Potatoes and their own spin on Tiramisu.
Program 423 Baccalaru
Johnny and Damian start the meal off by preparing Pomodori e Tonno (Roasted Tomatoes stuffed with Tuna). This is followed by Baccalaru Cefalutana (Stewed Salt Cod) along with Fried Cardoon Cakes (Cardi Dorati). Zuccotto is served for dessert.
Program 424 Southern Thanksgiving Dinner
Johnny and Damian's Italian twist on Thanksgiving Dinner begins with Braised Fennel (Finocchio) and Southern Baked Yams. They follow it up with Cornbread Dressing and Turkey. Then Joshua Wesson, Cucina's wine guy, talks about what wine to serve when you have a wild riot of flavors to be served. The meal is finished with Lena Vallone's Pecan Pie for dessert.
Program 425 Born To Be Wild!
The menu begins with Wild Mushroom Tart (Crostata Funghi), featuring special varieties of wild mushrooms. Then Johnny and Damian create a Special Sauce and Creamy Chevre Polenta for a Roasted Pheasant and a Roasted Quail. For dessert they serve a Torta di Frutta (Rustic Fruit Tart) made with Plums.
Program 426 The Italian Ladies of Houston Make Christmas Cookies
Russian Rocks, Giuggiulena, Cuciolati and Josephine Listi Provenzanos' Pignolati are a few of the cookies the Italian Ladies of Houston make for the holidays. Johnny and Damian prepare them a welcomed lunch break of Minestrone and Zuppa di Patate Cipolle (Potato and Onion Soup) served with an Arugula Salad. Plus our wine guy, Joshua Wesson, shares with Johnny and Damian the secret to serving wines with dessert.