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In Julia's Kitchen with Master Chefs

Mark Militello

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Episode Guide »
Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.


  • Mixed Game Grill with Michael Lomonaco
  • Seared Scallops and Quenelles of Sorbet with Charlie Trotter
  • Roasted Veal Chops and Sweetbreads with Daniel Boulud
  • Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
  • Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
  • Grissini with Carol Field
  • Citrus Meringue Tart with Johanne Killeen and George Germon
  • Frito Misto with Aioli with Reed Hearon
  • Tequila Cured Gravlax with Monique Barbeau
  • Mansion Shrimp Diablo with Caesar Salad with Dean Fearing
  • Duck Soup with Foie Gras Ravioli with Alfred Portale
  • Roast Chicken with Garlic and Lemon with Gordon Hamersley
  • Hearts of Palm Salad with Mark Militello
  • Rustic Jicama Salad with Rick Bayless
  • Lobster and Chicken Paella with Julian Serrano
  • Braised Lamb Shank on Barley Risotto with Joachim Splichal
  • Sunday Night Pasta with Balsamic Vinegar with Lynne Rossetto
  • Thai-Marinated Beef with Jean-Georges Vongerichten
  • Tamal with Mole Verde with Zarela Martinez
  • Virginia Stuffed Turkey Leg with Jimmy Sneed
  • Braised Stuff Breast of Veal with Jody Adams
  • Alder-Smoked Loin of Beef with Christopher Gross
  • Dirty Steak with Hot Fanny Sauce with Killeen and Germon
  • Chilled Green Pea Soup with Daniel Boulud


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