This weekend is a real treat for cooking show junkies because two popular television chefs, Pierre Franey and Nathalie Dupree, introduce their new shows.
"Pierre Franey's Cooking in America" was produced by Maryland Public Television; it debuts at 3:30 p.m. Sunday.
Mr. Franey, the well-known French-trained chef, has toured the United States, searching for the best American regional cuisine. The episodes include on-site locations, including Baltimore's own Pierpoint Cafe, with studio cooking.
In his first episode, "Home on the Range," Mr. Franey helps some Tuscorara, Nev., buckaroos (he calls then book-er-oos) round up cattle. He also tries his hand at preparing chuck wagon food.
His recipes and adventures are chronicled in "Pierre Franey's Cooking in America" by Pierre Franey and Richard Flaste (published by Alfred A. Knopf, 1992).
TC "Nathalie Dupree Cooks for Family and Friends" will also bintroduced this weekend at 12:30 p.m. Saturday.
Her series will be based on her new cookbook by the same name, published by William Morrow and Co. Inc. in 1991.
It was produced by KQED, the San Francisco public television station.
MPT's weekend cooking shows
MPT's weekend cooking shows
B6 The following shows are scheduled for the weekend:
* 11 a.m.: Health Smart Gourmet Cooking; Salad bar.
11:30 a.m.: Louisiana Cookin'; Stewed okra.
* Noon: Yan Can Cook; Family favorites.
* 12:30 p.m.: Nathalie Dupree Cooks for Family and Friends; Basil and shrimp won ton soup.
* 1 p.m.: Cuisine Rapide; Meatballs.
* 3:30 p.m.: Cooking in America; Home on the Range.
4:00 p.m.: Frugal Gourmet; Cruciferous vegetables.
* 4:30 p.m.: Julia Child and More Company; Country dinner.
* 5:00 p.m.: Heartland Cooking; Memories of Michigan.
This recipe, beef brochettes with red peppers and coriander, will included in this week's airing of "Cooking in America." The show, which premieres Sunday, and recipes are based on "Pierre Franey's Cooking in America" by Pierre Franey and Richard Flaste, Alfred A. Knopf, 1992.
Beef brochettes with red peppers and coriander
1 1/2 pounds lean beef, such as fillet or sirloin
2 red onions, about 1/2 pound
2 medium sweet red peppers
2 tablespoons fresh lemon juice
2 tablespoons coriander seeds
1 teaspoon chopped garlic
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
4 sprigs fresh thyme or 1 teaspoon dried
1/4 cup dry red wine
2 tablespoons honey
2 tablespoons Dijon mustard
4 tablespoons coarsely chopped fresh coriander
salt and freshly ground pepper to taste
Heat a charcoal grill until very hot or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready. Cut beef into 1-inch cubes. There should be 24 cubes.
Peel and cut onions into 24 1-inch cubes.
Cut away and discard pepper cores. Remove seeds. Cut peppers into 16 equal pieces.
Combine meat, onions, peppers and all remaining ingredients in bowl. Blend well and marinate for 15 minutes. Drain meat and thread equal portions meat, onions and peppers on each skewer. Reserve marinade for basting.
If brochettes are to be cooked under broiler, arrange them on rack about 4 inches from heat source, leaving door slightly ajar. ,, Baste and turn often. If brochettes are cooked on a grill, place them on grill and cook 4 minutes for rare. Serve with marinade if desired. Serves four.