Recipes  From the Show
and Culinary Musings

  • Chef John Politte


• 2 tablespoons vegetable oil

• 1 cup finely chopped onion

• 2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato

• 1 tablespoon minced ginger

• 2 garlic cloves, minced

• 1 Tablespoon red pepper flakes

• 1 tablespoon curry powder

• 1 cup red lentils

• 1 cup canned chopped tomatoes

• Salt and pepper


1. In a large saucepan over medium heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir and reduce heat to low.

2. Next add the pepper flakes, and curry powder. Stir until well coated with oil. Add lentils and tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

3. Season to taste with salt and pepper, and continue to simmer until mixture has thickened, about 10 minutes. If dal is too soupy, increase heat and cook for a little longer.

4. To serve, place dal in a serving bowl and sprinkle with chopped spinach and yogurt.. Serve hot.

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  • Chef John Politte


• 2 Chicken breast

• 2 large eggs

• 2 Tablespoons cornstarch

• Salt and pepper

• 1-pound boneless skinless chicken thighs cut into small pieces

• 2 Tablespoons vegetable oil


• ¼ cup soy sauce

• 2 Tablespoon water

• 1 Tablespoon sesame oil

• 3 Tablespoon brown sugar

• 1 Tablespoon rice wine vinegar

• 1 teaspoon grated fresh ginger

• 2 Tablespoon fresh minced garlic

• 1 Tablespoon sesame seeds

• ½ Tablespoon cornstarch


1. Prepare the sauce. Mix all the ingredients for the sauce in a bowl and set aside.

2. In a large bowl, whisk together the egg, cornstarch, and salt and pepper.

3. Trim any excess fat on the chicken and cut into small pieces. Toss the sauce and the chicken in a bowl and set to the side.

4. In a large skillet, add the cooking oil and heat over medium high heat. Wait until the skillet and oil is hot and add the chicken into the pan in a single layer, being careful not to crowd the pan.

5. Allow the chicken to cook on one side, undisturbed, until golden brown. Flip and repeat the process. Stir the chicken as little as possible to avoid breaking the egg coating on the surface of the chicken.

6. Once the chicken is cooked thoroughly on all sides, pour the sauce over the top. Toss the chicken in the sauce, as the sauce comes up to a simmer it will begin to thicken. Continue to gently stir the chicken in the sauce until thickened.

Serve the chicken over a bed of rice and sprinkle with more sesame seeds and sli

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  • Chef John Politte

Kung Pao Chicken


• 2-pounds boneless skinless chicken breast

• 2 Tablespoons vegetable oil

• 2 ½ teaspoons cornstarch divided

• 5 Tablespoons soy sauce divided

• 5 teaspoons sesame oil divided

• ½ teaspoon black pepper

• 3 Tablespoons water

• 3 Tablespoons rice vinegar

• 3 tablespoon honey

• 1 cup diced white onion

• 2 cups diced peppers

• 1 cup diced zucchini

• 1 Tablespoon minced garlic

• 1 Tablespoon minced ginger

• 8 pieces red chilies

• 2 Tablespoons roasted peanuts

• 2 Tablespoons sliced green onions


1. Dice onions, bell peppers, and zucchini and set aside. Finely slice green onion and rough cut the red chilies and set aside in separate bowls.

2. Dice Chicken breast and place in a small bowl with 1 ½ teaspoon cornstarch, 2 Tablespoon soy sauce, 2 teaspoon sesame oil and the black pepper. Mix well and set aside to marinate.

3. For the sauce mix in a separate bowl 3 Tablespoons water, 3 Tablespoons soy sauce, 3 Tablespoons rice vinegar, 3 Tablespoon honey and 1 teaspoon sesame oil.

4. Heat wok or a large sauté pan or skillet over medium high heat. Add vegetable oil. Once the oil is hot, add the marinated chicken in one layer into the pan.

5. Allow to cook for about 2 minutes without moving or stirring. Then stir and continue cooking for about 2 minutes more. Transfer the chicken onto a plate or bowl and set aside.

6. Turn the heat to medium and add the onions and bell pepper-stir fry for one minute.

7. Add the garlic, ginger and chili peppers and continue to stir fry for one minute.

8. Add the chicken back into the pan. Add the sauce from the other bowl, not the marinade, into the wok and cook for about 2 to 3 minutes.

9. Make a cornstarch slurry with the 1 teaspoon of cornstarch and 2 teaspoons water. Slowly add to the wok and stir until sauce is thickened.