On Sunday, March 15th HSN will present the World’s Largest Cooking Lesson which will run for 24-hours on the network hosted by HSN’s Celebrity Chefs Curtis Stone, Lorena Garcia, Ingrid Hoffman, Eduardo Garcia, Robert Irvine, and more.
Why You Can’t Miss This!
- Exclusive Sales on Kitchenware – HSN Cooks will give viewers a one-stop shop for all of the cooking needs with compelling special offers on kitchen and food products
- Chat LIVE with the Chefs – Viewers will have exclusive access to celebrity chef personalities and the creators behind the products with the ability to call in and discuss products while on-the-air
- Cook Alongside the Chefs – Make recipes with each chef as they give you insider tips and their favorite recipes
To set the tone and get you in the mood to cook with the chefs, below is a Curtis Stone recipe for Pepper Steak, courtesy of HSN!
Prep Time: 20 minutes
Cook Time: 22 minutes
1 tablespoon black peppercorns
Six 6-ounce center-cut beef tenderloin steaks (1½ inches thick)
1 tablespoon grapeseed oil
3/4 cup dry red wine, such as Cabernet Sauvignon
1 pound fresh Brussels sprouts, halved lengthwise
3 tablespoons unsalted butter
To cook the steaks:
- Using a mortar and pestle, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.
- Preheat a Curtis Stone 12-inch Frypan over high heat. Add the oil and swirl to coat the pan. Add the steaks. Cook the steaks for about 4 minutes per side for medium-rare doneness.
- Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.
Meanwhile, to prepare the Brussels sprouts:
- In another Curtis Stone 12-inch Frypan, bring 1/2 cup of water to a boil over high heat. Add the sprouts, cover, and steam for about 3 minutes, or until bright green. Add the butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until the Brussels sprouts are golden brown. Season with salt.
- Place the Brussels sprouts on plates. Slice the steaks across the grain and arrange the steak slices alongside the Brussels sprouts. Drizzle with the wine reduction and any accumulated juices from the steaks.
(Post is continued beneath the eggs!)
A word about HSN Products:
I have a confession. I’m HOOKED on HSN when it comes to pots, pans, cookbooks, small kitchen appliances, dishes, bowls, etc. I have a very impressive Wolfgang Puck collection and an ever-growing Curtis Stone collection as well. Everything we’ve ordered has been beyond perfect. In fact, one of our Curtis Stone pans (the Curtis Stone Stainless Steel Nonstick Multipurpose Pan with Roasting Rack and Glass Lid – pictured above with eggs!) is never even put up. It’s a constant resident on the stove because I use it, literally, every single day.
I’m also obsessed with my Curtis Stone Quantanium Nonstick 12″ Wok-Te. My husband saw how much I used each of these pans and bought some for our oldest daughter.
Mr. Right actually turned out to be Mr. Perfect.
I don’t know how I ever lived without either of these pans – and the same can be said for my Wolfgang Puck Steamer, Rice Cooker, and beautiful Stainless Steel Mixing Bowl Set.
Below are a few new Curtis Stone products EVEN I don’t have yet….. see the emphasis on yet?!?! Watch for them on HSN and grab them as soon as you can. Trust me, if Curtis Stone’s name is attached, you want it in your kitchen.
Same can be said for Wolfgang Puck products as well. (Plus, if you ever catch Wolfgang Puck on HSN, you’ll want to watch… he’s a hoot and a half.)
Curtis Stone Frying Pans
Curtis Stone Knife Block Set