Recipes  From the Show
and Culinary Musings

  • Chef John Politte


• 2 medium sweet potatoes

• 2 Tablespoon butter

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 Tablespoon brown sugar

• 1 package Panko breadcrumbs

• 1 egg

• Oil for shallow frying


1. Cook the sweet potatoes thoroughly. Let cool enough to handle. Take out the potato flesh and put into bowl with the butter, salt, pepper, and brown sugar. Mix well and place bowl into refrigerator for 45 minutes.

2. Set up breading station with the egg wash and breadcrumbs.

3. After potato mixture has cooled. Make patties and dip into the egg wash and coat with the breadcrumbs.

4. Shallow fry in hot oil until golden brown in both sides. Place on paper towel to drain and serve immediately.

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  • Chef John Politte

Moo Shu Tofu


• ½ cup hoisin sauce

• ¼ cup rice vinegar

• 2 Tablespoon oyster sauce

• 2 Tablespoon soy sauce

• 1 teaspoon sesame oil

Crispy Tofu

• 14 ounces firm tofu

• 2 teaspoon cornstarch

• Salt and pepper

Moo Shu Ingredients

• 2 Tablespoon olive oil

• 2 large eggs

• 8 ounces Shiitake mushrooms

• 4 cloves garlic

• 1-14-ounce bag coleslaw

  • Chef John Politte


• 11 ounces of beef sirloin

• ¼ cup vegetable oil

• ½ medium onion julienned

• ½ red pepper julienned

• ½ yellow pepper julienned

• 1 Tablespoon fresh minced garlic

• 2 stalk sliced lemongrass

• 2 Tablespoons soy sauce

• 1 Tablespoon fish sauce

• 1 Tablespoon red pepper flakes


1. In a wok or medium sized frying pan, heat 1 Tablespoon oil and place beef in the hot pan in a single layer, when one side is browned, flip and brown other side.

2. Remove beef and juices from the pan into a plate or bowl.

3. Add remaining oil and sauté the onion, peppers, garlic, and lemongrass until onion is soft.

4. Add the red pepper flakes and stir well.

5. Add soy sauce and fish sauce, continue to stir fry for 2-3 more minutes

6. Add the beef back into the pan and stir fry until heated through.

7. Serve with rice and top with fresh cilantro and more red pepper flakes

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