“Live! With Regis and Kelly” features week of holiday recipes

This week, Dec. 7-11, LIVE! With Regis and Kelly (syndicated; check local listings) takes a look into the kitchens of some of New York’s most talented chefs with segments called “Inside the Chef’s Kitchen: Holiday Edition.” Five culinary experts will be featured, demonstrating an array of holiday recipes:regis-logo

Monday, Dec. 7: Kelly visits with celebrated chef and cookbook author Lidia Bastianich at downtown eatery Del Posto. Bastianich will share her recipe for Pasta with Calamari, Scallops & Shrimp.

Tuesday, Dec. 8: Guest cohost Bryant Gumbel stops by New York’s renowned Union Square Café, where USHG senior partner and culinary director Michael Romano will demonstrate a classic holiday dish, Roast Goose.

Wednesday, Dec. 9: Regis visits legendary restaurant Le Bernardin to spend time with award-winning chef Eric Ripert, and learn how to make his Phyllo-Wrapped Salmon with Soy-Mustard Vinaigrette, plus a tasty bonus: Roasted Mushroom Casserole.

Thursday, Dec. 10: Chef-restaurateur Daniel Boulud welcomes Kelly to his signature four-star restaurant Daniel and shows her how to make a distinctive sweet/savory main dish, Pork Shoulder with Guinness, Dried Cherries and Sweet Potatoes.

Friday, Dec. 11: Guest cohost Jeff Probst meets up with chef David Burke at New York restaurant Fishtail for a lesson in creating Spice-Crusted Prime Rib with Worcestobaketch & Whipped Potatoes.

All of the recipes featured during “Inside the Chef’s Kitchen: Holiday Edition” will be available on the show’s website, LiveRegisAndKelly.com.

22 Comments

  1. Thank you everyone, I looked all over for this recipe on the Live with Kellly webpage and on the internet. Guiness Beer was the key I forgot.

  2. I need the recipe for pork shoulder with Guiness Beer that aired on Live with Kelly on December 23, 2011. Will you please send me the recipe.

  3. Daniel Boulud’s Pork Shoulder with Guinness, Dried Cherries and Sweet Potatoes
    5 cups Guinness stout
    1 cup dried cherries
    1/3 cup balsamic vinegar
    2 tablespoons vegetable or extra-virgin olive oil
    1 (5 1/2-pound) pork shoulder roast
    Coarse sea salt or kosher salt and freshly ground black pepper
    3 large red onions, peeled and sliced
    1/2 teaspoon crushed black pepper
    4 garlic cloves, peeled and finely minced
    1 tablespoon tomato paste
    5 whole allspice, crushed
    2 bay leaves
    1/4 cup molasses
    3 tablespoons packed dark brown sugar
    2 pounds sweet potatoes or yams, peeled and roughly chopped

    Serves 6-8

    Pork shoulder is a classic for braising. The meat turns nearly spoonable but still slices nicely, and leftovers are great for sandwiches. In this recipe I’ve combined the pork with dried cherries and sweet potatoes, balancing their sweetness with the slightly bitter taste of Guinness stout and molasses.

    1. Bring the stout, cherries, and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plasticwrap, and let sit for at least 1 hour, or refrigerate overnight.
    2. Center a rack in the oven and preheat the oven to 300°F.
    3. Warm the oil in a large cast-iron pot or Dutch oven over high heat. Season the pork shoulder with salt andground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.
    4. Add the onion and the crushed black pepper to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water. Bring the mixture to a simmer.
    5. Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.
    6. Slice the pork and serve with the sauce on top.

  4. Dear Sirs, I would like to get the receipe for the braised pork butt with the Guiness beer, as shown on the Live with Kelly show on December 23rd, this does not come up on the information for todays show. Thank you and wishing all the staff a very Merry Christmas. Thank you

  5. Dear Sirs: I would like the recipe for braised pork shoulder with cherries on December 23, 2011 with Guiness Beer. Great show Kelly Thanks and Merry Christmas Carol

  6. Help, I am ready to hit the market and can’t locate the pork roast (and beer) recipe from Kelly’s show on Dec. 23. Where can I find it?

    Thanks,
    Sue

    • Pork shoulder with Guinness, dried cherries and sweet potatoes

      •5 cups Guinness stout
      •1 cup dried cherries
      •1/3 cup balsamic vinegar
      •2 tablespoons vegetable or extra-virgin olive oil
      •1 (5 1/2-pound) pork shoulder roast
      •Coarse sea salt or kosher salt and freshly ground black pepper
      •3 large red onions, peeled and sliced
      •1/2 teaspoon crushed black pepper
      •4 garlic cloves, peeled and finely minced
      •1 tablespoon tomato paste
      •5 whole allspice, crushed
      •2 bay leaves
      •1/4 cup molasses
      •3 tablespoons packed dark brown sugar
      •2 pounds sweet potatoes or yams, peeled and roughly chopped

      PREPARATION: Bring the stout, cherries and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap and let sit for at least 1 hour, or refrigerate it overnight.

      Center a rack in the oven and preheat the oven to 300 degrees. Warm the oil in a Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

      Add the onion and black pepper to the pot and saute for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt and 2 cups water. Bring the mixture to a simmer. Cover the pot, transfer it to the oven and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot. Slice the pork and serve with the sauce on top.

  7. HELP! I just saw the show with Kelly and Mark (Friday the 23rd.) They had a chef that fixed pork shoulder (with Guiness Beer). For the life of me, the recipe (nor any of them) will come up.
    Will you please send me the recipe?

    Thank you so much!

  8. Please HELP!!! I am TRYING to get a recipe I KNOW was featured on 11/3/10 for “sweet potatos” — I believe the cook was Cat (I THOUGHT I’d heard Kelly) but it might be Cat Cora. Is It possible you could e-mail it to me OR mail a hard copy of it to me in time for Thanksgiving? I would SO appreciate it: My home address is: 935 Union Meeting Rd., Blue Bell, PA 19422-1909

    Thank you for your help as I was unsuccessful and frustrated trying to find it on the website! I’m a technological dinosaur — SORRY!!! 🙂

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