Kitchen Confidential – Baked Dorade fish

Kitchen Confidential is an American television sitcom based on Anthony Bourdain’s memoir about food, drugs and working in the kitchens of top restaurants. It is a single camera comedy.

Jack Bourdain, played by Bradley Cooper, had it all but that all changed after one wild night. Four years later, he only has a great girlfriend and an average job working in her restaurant as an aide in Pizza Chain Kitchen. But, when Pino Lugeria contacts him to become Head Chef of his famous restaurant, Nolita, Jack knows this is an offer he cannot refuse. To further back up the offer, his girlfriend tells him he cannot afford to pass up an opportunity like this.

He then recruits his old friends, Seth Richman (Nicholas Brandon) the pastry chef, Teddy Wong (John Cho), the seafood Chef and Steven (Owain Yeoman) who is his sous-chef. Not everything is perfect, given that the previous wait staff, particularly Mimi (Bonnie Somerville), believe he will run the restaurant into the ground. But Pino, and everyone, will be witnessing if he is capable of steering clear of his old ways.

Anthony Bourdain said Cooking a fish whole can be immensely rewarding:

“Take one fish – a red snapper, striped bass, or dorade – have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb – say, rosemary and thyme – into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate – you know, the stuff you made with your blender and put in your new plastic squeeze bottle? – sprinkle with chiffonaded parsley, garnish with basil… See?”

Why don’t you Bake some Dorade fish for your valentine and make him feel special.


  • A fish
  • 1 tablespoon olive oil
  • 1 bunch parsley
  • 1 bunch mint
  • White Wine


  1. Get your fish ready cleaned out and descaled. Otherwise, clean it well.
  2.  Cut a length of aluminum foil, enough to wrap the fish completely.
  3.  Spread olive oil and all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
  4.  Pour one or two glasses of a dry white wine and more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminum foil and seal it up tight.
  5.  Set the fish in an oven preheated so it is hot (235 °C, 450 °F) and reduce the heat immediately to moderate (180 °C, 350 °F). A thick fish such as a dorade should be baked 40 to 50 minutes, but watch it carefully, because an overcooked fish is wasted. To test for doneness, check it with a knife to see if the flesh is loose on the bones. Larger fish may need more time.

Enjoy the delicious baked fish with your valentine. White Wine would go great with this dish.

Dinner rush- Lobster and Pasta

Dinner rush is deals with converging pressures from the son and his gambling Sous-chef who work in the kitchen, as well as organized crime. Aside from one sequence before the opening credits, it adheres to two of the three Classical unities, time and space. All of the events after the opening credits occur during one evening at the restaurant or just outside.

Music may be the food of love, but a group of gangsters are singing a very different tune at a fancy New York dining room in this dark comedy. Louis (Danny Aiello) is the owner of an upscale restaurant in New York’s Tribeca district where his son Udo (Edoardo Ballerini) has become the head chef. Udo’s exotic recipes have made the restaurant the talk of the town and very profitable as well, though Louis confesses that he can’t stand Udo’s cooking. Louis has another son, Duncan (Kirk Acevedo), who runs with a bad crowd; Louis finds out just how bad they are one night when they stop by to dine, with Duncan in tow, informing Louis that his son owes them quite a bit of money and they aren’t leaving until they’re given part ownership of the restaurant — or else someone will be killed. Dinner Rush was directed by Bob Giraldi, a noted director of commercials and music videos who also enjoyed success as a restaurateur.

There are plenty of kitchen scenes in Dinner Rush. There is one scene where Jennifer Freely asks (tells) Udo to make her something special. “No butter,” she insists, and “you do such wonderful things with pasta.” What follows is a glorified cooking scene with Udo and Duncan cooking for Bernhard and her friend where they create an architectural masterpiece of lobster and pasta with champagne sauce. Let’s try this interesting Italian recipe from the movie.

Lobster and Pasta recipe:

  • Yield: 4 servings.


  • 2 lobster tails (8 to 10 ounces each)
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked angel hair pasta
  • 1 cup fresh arugula or baby spinach, coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • Shredded Romano or Parmesan cheese, optional


  • Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
  • In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
  • Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. 

The Cook, The Thief, His Wife & Her Lover – Butter Prawn

This is probably Peter Greenaway’s most famous (or infamous) film, which first shocked audiences at the 1989 Cannes Film Festival and then on both sides of the Atlantic. A gang leader (Michael Gambon), accompanied by his wife (Helen Mirren) and his associates, entertains himself every night in a fancy French restaurant that he has recently bought. Having tired of her sadistic, boorish husband, the wife finds herself a lover (Alan Howard) and makes love to him in the restaurant’s coziest places with the silent permission of the cook (Richard Bohringer). Though less cerebral than Greenaway’s other films, featuring deadly passions reminiscent of Jacobean revenge tragedies of the early 17th century, the picture still offers the director’s usual ironic and paradoxical comments on the relations between eating and sex, love and death. The film is at once funny and horrific, and those who are not used to Greenaway’s peculiar style might be even disgusted or shocked; however, one might mention Sacha Vierny’s brilliant camerawork, Jean-Paul Gaultier’s gaudily stylized costumes, and Michael Nyman’s somber, pulsating music, which will haunt the viewer long after the film’s end.

Throughout the movie violence is connected with food. From the start on, ‘flesh’ is always present in the movie. Flesh as the opposite of the mind in one way or another. Every place is crammed with ‘flesh’: the trucks on the parking lot, all sorts of game in the kitchen and the ‘still lives’ in the restaurant.

The first thing that comes in mind from flesh is chicken or fish. Let’s check out the recipe for Butter Prawn, it’s easy to cook and delicious.


1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)


Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.


Beetle Juice – Shrimp Cocktail

Barbara and Adam Maitland were a happy married couple who decided to spend their vacation at their new home decorating it. After driving back from their trip into town, they had a car accident, caused by swerving to miss a dog in the road, which unfortunately causes their death. Although they have suspicions that they might be dead, it is for sure confirmed when the Deetzes move into the house.


Lydia Deetze, the only daughter from the first marriage of Mr Deetze, is a very goth girl. She is not happy with life in general and is especially not happy about moving in to the new house with her dad and new stepmom. Lydia discovers that there are ghosts in her new house, when Barbara and Adam try to scare the Deetzes away by dressing up in sheets and ghosts, and makes an effort to befriend them.

Lydia encourages the Maitland’s to scare away her parents and so Barbara and Adam decide to get the help of a freelance ghost to scare, named Betelgeuse. They find out that they have to say his name three times in order for him to appear. Betelgeuse tries to scare the Deetzes from their home by making them dance and sing to the song Day-o while they are having a dinner party and eating Shrimp Cocktail, to no avail. It is soon realized that Beetlejuice is more interested in marrying Lydia so that he can come back to life, then helping them at all. They have to figure out a way to get rid of him before he succeeds in dooming Lydia to be his wife.

The Deetzes and the Maitland’s battle back and forth between who gets to live in the house and who does not, but in the end it all works out for the best and Beetlejuice gets what he deserves… or does he?

Shrimp Cocktail Recipe


  • 25-30 cooked shrimps
  • 1/2 cup bottled chili sauce
  • 1/4 cup catsup
  • 2 tablespoons fresh lemon juice
  • 5 teaspoons bottled grated horseradish
  • 1/4 teaspoon Worcestershire sauce
  • few drops Tabasco sauce
  • 1 lemon


  1. Set the shrimp aside.
  2. Mix all the other ingredients and place it into a large glass cup.
  3. Garnish with lemon slices.

Cooking time: 10 minutes.Servings: 4.Back to Top

I Love You Man – Fish Tacos

Peter Klaven is a real estate agent living in California. When he becomes engaged to his girlfriend, Zooey, he realizes that he does not have any friends to tell his exciting news. With encouragement from his friends and family, he attempts to make friends and spark up a bromantic relationship.

I Love You Man

His family sets him up on “man dates” so he can make friends and perhaps find a best man for his wedding. Hilarity ensues as many of his “dates” end with flaming disasters and awkward exchanges. When he hosts an open house event at Lou Ferrigno’s house, he meets Sydney Fife, an investor, who admits he is there to pick up divorced women. The two hit it off, and after an exchange of business cards, Peter calls Sydney and the pair meet for drinks.

When drinks turn into dinner, a reluctant Peter stays and the two enjoy an entertaining evening together. As their friendship grows, Zooey begins to feel left out. Between all the Rush jams and other adventures in the “man cave”, Peter spends much time with his new best friend. As the pair continue to spend time together, Zooey and Peter’s relationship is put in jeopardy. As the wedding approaches, Zooey, Peter and Sydney must find a way to live happily together.

Fish Tacos Recipe

by Chef John Christenson

Fish Tacos

Share this delicious recipe:  


  • 1 Pound of White Flakey Fish (Sea Bass, Cod, Tilapia)
  • 3 Whole Eggs
  • 1 Tablespoon water
  • 1 Cup Bread Crumbs
  • 1 Cup AP flour
  • 2 Tablespoons Seasoned Salt
  • 4 Tablespoons (1/4 Cup) chopped cilantro
  • ¼ cup finely chopped Red Onion
  • 1 Avocado, cut into small cubes
  • 2 Tomatoes cut into small cubes
  • 1 Jalapeno, de-seeded, finely chopped
  • Green or Red Cabbage, finely shredded
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Olive Oil
  • 1 Package Corn or Flour Tortillas, Small
  • 1 Quart Canola oil


  1. Prepare the fish by slicing it into thin strips, about 2 inches thick. In three separate bowls have the 3 eggs and water whisked together, the bread crumbs and the flour with seasoning salt. This is what’s called a breading station. Dredge the fish in the flour, dip into the egg mixture, then into the bread crumbs. Continue until all pieces of fish are used. Wrap and let rest in the refrigerator.
  2. For the Avocado Salsa, mix the Tomatoes, Red Onion, 3 Tablespoons of Cilantro, Jalapeno and 2 Tablespoons Lemon juice in a bowl. Fold in the Avocado, season with salt and pepper and let marinate, covered in the refrigerator.
  3. In a large sauce pot slowly heat the Quart of Canola Oil to 350 degrees. Carefully lay in the pieces of breaded fish, about 4 to 6 at a time to ensure the oil does not boil over, or lose too much heat.
  4. Steam the Tortilla’s in the microwave, wrapped in a damp paper towel, till soft and warm. Dress the shredded Cabbage with the remaining lemon juice and Cilantro, adding salt and pepper to taste. Make a bed for the fish on the tortilla, add the fish and top with the Avocado Salsa. Serve either on a large platter or make personal by serving your friends.

Cooking time: 30 minutes.Servings: 8-15.Back to Top

Because I Said So – Crab Souffle

Daphne Wilder is a proud mother of three successful daughters. She is also overbearing, controlling and over involved in each of their lives. To her, a mother’s love has no boundaries, and there is nothing she won’t do to make sure her none of her children end up like her: single and alone.


Milly Wilder is Daphne’s youngest, and only unmarried daughter. She’s smart and attractive, but when it comes to men, clumsy and tongue-tied.

To ensure she will find love and a life long partner, Daphne does what any normal, loving mother would do: posts an ad in the online-personals to find her the perfect man. The catch? Milly has no idea what her mother is up to, and when two men are in the running to steal Milly’s heart, more than one will be broken.

The battle is on between Jason and Johnny. Jason, a wealthy architect with a family history of money, and Johnny, a guitar teacher living with his father and hyperactive son.

If this movie doesn’t give you some laughs and maybe some cries, it will definitely make you hungry with it’s many food scenes. Try this crab souffle recipe. It may not bring you the man of your dreams, but it will at least fight off your hunger…for now.

Crab Souffle Recipe



  • Grated parmesan cheese
  • 2 tablespoons minced shallots
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 egg yolks
  • 1/2 cup grated Swiss cheese
  • 3/4 cup fresh flaked crab meat
  • 5 egg whites
  • 1 pinch cream of tartar
  • 1/8 teaspoon salt


  1. Preheat oven to 400 degrees. Butter a 6 cup souffle dish and dust with grated Parmesan cheese. Cook shallots in butter for several minutes. Stir in flour and cook for 2 minutes. Remove from the heat.
  2. Gradually blend in milk, salt, and pepper. Cook, stirring until thick and smooth. Remove from heat and cool slightly. Beat in egg yolks one at a time. Add Swiss cheese and cook, stirring until blended. Fold in crab meat. Cool. Beat egg whites until frothy. Add cream of tartar and 1/8 tsp. salt. Beat until stiff peaks form.
  3. Gently fold into souffle base. Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan cheese. Place on the middle rack of the oven and immediately lower heat to 375 degrees. Bake for 30-35 minutes. Preheat oven to 375 degrees F (190 degrees C).

Cooking time: 35 minutes.Servings: 6.Back to Top

The Breakfast Club – Spicy Tuna Roll

The Brain. The Athlete. The Basket Case. The Princess. The Criminal. This sequence of words could only mean one thing: John Hughe’s classical high school film, The Breakfast Club.

Taking place at Shermer High School in Illinois, these five students with nothing in common are faced with spending Saturday detention together.  At 7 a.m. they know nothing about one another other than the stereotypes they represent. By 4 p.m. they have bickered, fought and argued, as well as shared deep, personal stories that will end the day in friendship.

the breakfast club

Although Principal Vernon is, for lack of better words, a pompous jerk, he allows the group to have a 30-minute lunch. Emphasizing their contrasting lifestyles once again, the student’s lunches vary from traditional (Brian’s sack lunch of soup, PB&J and apple juice) to cultural (Claire’s bento sushi box) to straight up strange. If you’re in need of a sugar rush, try Allison’s Pixy Stix and Cap’N Crunch Sandwich.

…But we suggest the sushi.

Spicy Tuna Roll Recipe

spicy tuna roll


  • 4 cups sushi rice
  • 4 sheets nori (dried seaweed)
  • 1 tablesppon white sesame seeds
  • 1/2 pound fresh maguro (raw tuna)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon togarashi (chile powder)


  1. Chop tuna and mix with mayonnaise and togarashi.
  2. Put a nori sheet on top of a bamboo mat (makisu).
  3. Spread sushi rice on top of the nori sheet.
  4. Sprinkle sesame seed on top of the sushi rice.
  5. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
  6. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

Cooking time: 35 minutes.Servings: 4 rolls.Back to Top

American Psycho – Sea Urchin Ceviche

Based off Bret Easton Ellis’s twisted novel, American Psycho, Christian Bale is Patrick Bateman, a delusional and obsessive-compulsive Wall Street Yuppie living in Manhattan. He is obsessed with status and style and has a beautiful fiancé. He has designer items like Gucci and Ralph Lauren from head to toe. He performs intense daily workouts to keep his body fit and glistening. He dines at the finest restaurants for business consultations on a daily basis.

American Psycho

Patrick Bateman is also a psychotic killer who brutally rapes, murders and dismembers both acquaintances and strangers alike. Without reason or purpose this yuppie’s sick obsession with blood, flesh and death sneaks up on him like a virus. Out of nowhere the urge to kill will take over. One by one people start going missing, and to Bateman’s invincibility, he is never a suspect.

Like much of Ellis’s work, this movie dabbles in the mystery of truth or fiction. Watch this mesmerizing film and in the end ask yourself, “Did any of that really happen?” Or maybe you’re just as crazy as the psycho himself.

Sea Urchin Ceviche Recipe

Sea Urchin Ceviche


  • 7 cups trimmed arugula
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup shaved fresh Parmigiano-Reggiano cheese


  1. Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper
  2. Stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.
  3. Serve with a delicious crusty toast.

Cooking time: 25 minutes.Servings: 2.Back to Top

No Reservations – Baked Scallops

Kate is the master chef at 22 Bleecker Street, a swanky restaurant in upscale Manhattan. Her kitchen is her world, and she runs it much like she lives her life: controlled, fast-paced and with no-nonsense intensity. After numerous outbursts at customers that could hurt the restaurants’ reputation, she is sent to therapy under her boss’ orders for her overbearing and cold attitude.

no reservations

When her only sister is unexpectedly killed in a car accident, Kate’s world is turned upside down. She is left taking care of her nine-year-old niece, Zoe, who is having a hard time adjusting to life without her mother. She spends the next week out of the restaurant learning how to care for a Zoe, quickly realizing it’s no walk in the park.

When Kate returns to work, she finds her world flipped again when she discovers the restaurant hired a new chef without her approval. His name is Nick, and unlike Kate’s tense work environment, Nick has turned the kitchen into a lively workplace with opera music and constant chatter. Although he is booming with talent and could very well be the head chef at another restaurant, he took the job for the chance to work alongside Kate. But still, Kate’s jealousy has her thinking otherwise.

The rival chefs are brought together when Zoe takes a liking to Nick. But what happens when Kate’s work life gets mixed up with her personal life?

Watch how things heat up! Afterwards, try this unique recipe for baked scallops. It’s much better than fish sticks.

Recipe: Baked Scallops

baked scallops


  • 4 tablespoons butter, melted
  • 1 1/2 pounds bay scallops, rinsed and drained
  • 1/2 cup seasoned dry bread crumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Cooking time: 50 minutes.Servings: 4.Back to Top

A Fish Called Wanda – Sashimi

The American Film Institute has placed this movie in the 39th spot of the 100 best comedies ever made. What movie is it? But of course “A Fish Called Wanda”!

This is the story of three men (George, Ken and Otto) and one incredibly sexy woman called Wanda. They are trying to organize of the biggest jewel heists in history, but with one slight complication. Otto and her lover Wanda are secretly double crossing the other two members of the group, and Wanda is planning to do the same thing to Otto. Could the plot get any messier? Don’t worry. You won’t be able to turn your TV off until the end, and the ending is a surprise for everyone, including the actors!

A Fish Called Wanda

In one specific scene, the diamonds they managed to steal are lost and everybody is looking for them. Otto ties Ken up in his house and interrogates him on the whereabouts of the diamonds, by eating the life fish in the tank one by one. The fish called Wanda too. Hmm, delicious sashimi! Pour some soy sauce on your fish and get ready to laugh!

Sashimi Recipe



  • 500g very fresh fish such as tuna, salmon or trout
  • 1 Carrot
  • 1 Daikon
  • Japanese soy sauce, to serve
  • Wasabi, to serve


  1. Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
  2. Try to make each cut one motion in one direction, taking care not to saw the fish.
  3. Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.
  4. Arrange the sashimi pieces on a platter.
  5. Garnish with the carrot and daikon and serve with the soy sauce and wasabi.

Cooking time: 15 minutes.Servings: 2.Back to Top