Watch "Cooking with Chef Hermann" 
every Wednesday night on 9 & 10 News at 5:00.  

See Chef Hermann create one of his specialties right before your eyes!

Fettuccine Morello ala Chef Hermann

2 oz grated Parmesano-Reggiano

½ lb cooked fettuccine

½ cup heavy cream

2 oz. salted butter

1 oz olive oil

1 tsp chopped shallot onion

½ tsp chopped Italian red garlic

2 oz fresh morels or 2-3 oz dried soaked morels

Salt to season

Dash of dried thyme leaves

½ tsp chopped parsley

Dash of coarse ground black pepper

Saute morels with shallots and garlic until soft, about 3 minutes over medium heat.  Add the al dente cooked fettuccine, saute one minute and then add heavy cream.  Let it cook down over medium heat for about 3 minutes.  Add half the grated cheese, blend and take it off the flame.  Add seasonings and let stand for a couple of minutes.  Serve with the extra grated cheese.

Buffalo Salmon

5 tbs unsalted butter

¼ cup hot sauce, such as Frank’s Hot Sauce

1/3 cup panko (Japanese bread crumbs)

1 tbs vegetable oil

1 (2-lb) piece salmon fillet with skin

Preheat oven to 425 degrees with rack in upper third.  Lightly oil a shallow baking pan.  Melt butter with hot sauce and ¼ teaspoon ech of salt and pepper over medium heat.  Set aside ¼ cup sauce.

Toss panko with oil in a bowl.  Put salmon skin side down, in baking pan and sprinkle with ¼ teaspoon each of salt and pepper, then brush with remaining sauce.  Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes.  Served reserved sauce on the side.

Pork Loin Chops with Pineapple Relish

1 ½ cups chopped fresh pineapple

½ cup chopped sweet onion

2 tsp. finely chopped fresh Serrano chile, including seeds

1 tsp. chopped thyme

1 tsp. distilled white vinegar

1 tsp coriander seeds

2 (1-inch thick) boneless pork loin chops

2 tbs olive oil

2 tbs dark rum

Toss together pineapple, onion, chile, thyme, vinegar and ¼ teaspoon salt.  Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, ¾ teaspoon salt and ½ teaspoon pepper. 

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6-10 minutes.

Transfer pork to plates.  Add pineapple mixture and rum to skillet and sauté, scraping up browned bits, 1 minute.  Serve pork with relish.

Strawberries in Orange Caramel Sauce

1 lg. navel orange

½ stick unsalted butter, cut into 4 pieces

¼ cup Grand Marnier or other orange-flavored liqueur

½ cup sugar

1 lb small strawberries, trimmed (3 cups)

Grate zest from orange into a small bowl, then squeeze juice into bowl.  Add butter, liqueur, and a pinch of salt.

Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.  Remove from heat and immediately add orange juice mixture.  Boil, stirring until caramel is dissolved and sauce is slightly thickened, about 2 minutes.  Add strawberries and cook, stirring until heated through, about 1 minute.  Serve immediately