Dream Kitchens

updated 10/06/2010 AT 01:00 AM EDT

originally published 10/06/2010 AT 01:00 AM EDT

GUY FIERI

"We spend more time here as a family than anywhere else in the house," says Fieri, 42, of the kitchen in the Santa Rosa, Calif., home he shares with wife Lori and sons Hunter, 14, and Ryder, 4. And it's not all about cooking for the host of Food Network's Diners, Drive-ins and Dives. "I have meetings at the kitchen table-it's where we eat, work and do homework."

Steak Diane

4 (6-8 oz.) filet mignon steaks Salt and freshly cracked pepper

¼ cup extra-virgin olive oil

3 cups thinly sliced button mushrooms

¼ cup minced shallots

2 tbsp. minced garlic

¾ cup brandy

2 tbsp. Dijon mustard, plus an extra 2 tsp.

2 tbsp. Worcestershire sauce

1 cup red wine

½ cup beef demi-glace

1 tbsp. unsalted butter

1. Season filets on both sides with salt and pepper.

2. Over medium-high heat in a large saute pan, add olive oil and then the meat. Brown on both sides, about 3 minutes per side. Remove steak and set aside lightly covered.

3. Add mushrooms to the pan. Cook for 5 minutes. Add shallots and cook for 2 minutes. Add garlic, and when it becomes lightly colored, add brandy. Cook, scraping up any brown bits in the pan, until most of the brandy has evaporated. Add mustard, Worcestershire sauce and red wine. Cook 2 minutes to reduce slightly. Add the demi-glace and cook 2 to 3 minutes more.

4. Place meat back in the pan to warm in the sauce.

5. To serve, place one filet on each plate. Swirl butter into sauce and pour over meat.

MAKES 4 servings

PREP TIME 10 minutes

COOK TIME 20 minutes

Beef Demi-Glace, $29; williams-sonoma.com. Enough to make this recipe a few times.

Kitchen Details

Last year Fieri built his ideal 900-sq.-ft. kitchen.

"I wanted it to be as close to a restaurant kitchen inside a house as possible," he says. Professional touches include foot pedals to turn the water on and off, destruction-proof soapstone countertops ("they can handle a roasting pan right out of the oven") and two refrigerators. "We need two because one is where we put all my experiments, and the other one we use for real meals."

THE NEELYS

"When you grow up with a lot of siblings and a small kitchen, you really appreciate cabinet space," says Pat Neely of the renovated kitchen in his and wife Gina's home outside Memphis-which doubles as a studio for their Food Network show Down Home with the Neelys. "I never dreamed of having a cabinet just for wineglasses."

Beer Can Chicken

2 tbsp. each of smoked paprika, salt and onion powder

1 tbsp. each of cayenne pepper and ground cumin

2 tsp. each of dried thyme, dried oregano, black pepper and garlic powder

4 lbs. chicken, washed and dried Vegetable oil

1 (12-oz.) can of beer

1. In a small bowl mix together the nine dry ingredients (you can store extra in an airtight container for up to six months).

2. Preheat grill to medium-high heat.

3. Rub down the chicken and its cavity with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity.

4. Pour out ¼ of the beer and sit the chicken on top of the beer can.

5. Place the chicken upright in the center of the hot grill and cover. Cook the chicken for 1 to 1½ hours, or until an instant-read thermometer registers 165°F.

6. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

MAKES 4 servings

PREP TIME 10 minutes

COOK TIME 1 hour 30 minutes

Kitchen Details

What is Gina's favorite part of her new kitchen?

"The movable island," she says. "If I'm at the stove and Pat needs to chop something, you can take the island and turn it sideways. Plus, you can store appliances there." Of the couple's second, fixed island Pat says, "90 percent of the time, we even eat dinner there. So if you want seconds, you don't have to walk too far."

CURTIS STONE

"Maybe it's because I'm a chef, but parties always start in my kitchen." says Stone, 34, who regularly entertains in his West Hollywood home. "If someone is cooking dinner and you're sharing food, communicating, helping set the table-that all comes with a really big payoff."

Roast Loin of Pork and Apple Compote

1 3½-lb. bone-in pork loin roast (with thick layer of fat on top still intact)

2 tbsp. sea salt (preferably Maldon)

2 cloves garlic, coarsely chopped

2 tbsp. fresh marjoram leaves, coarsely chopped

APPLE COMPOTE:

5 Fuji apples (about 1½ lbs. total), peeled, cored and cut into 8 wedges

2 whole cloves

¾ cup Calvados (apple brandy)

2 tsp. sugar (optional)

1. Position a rack on the bottom of the oven and preheat the oven to 475°F.

2. Using a sharp knife, score the fat that covers the top of the pork. Rub pork with sea salt, garlic and half of the marjoram leaves. Place the pork on a rack set in a heavy roasting pan.

3. Roast for 30 minutes, then reduce oven temperature to 350°F and roast for another 45 minutes or until an instant-read meat thermometer registers 140°F when inserted into the center of the pork. Remove pork from oven and allow to rest for 30 minutes before carving. Combine the pan juices with the remaining marjoram leaves and set aside.

4. While the pork is resting, prepare the apple compote. Combine apples and cloves in a large saucepan over medium heat and stir for 3 minutes or until apples begin to soften.

5. Remove pan from heat and add the Calvados. Return to a medium-low heat and stir for 5 minutes or until most of the liquid has evaporated. Cover the pan and cook, stirring occasionally, for 8 minutes or until apples are tender and most of the juices have evaporated.

6. Using a potato masher, coarsely mash the apples. Add sugar if desired.

7. Slice the pork on a cutting board and arrange slices on plates. Drizzle with pan juices. Spoon the warm apple compote alongside the pork and serve.

MAKES 4 servings

PREP TIME 10 minutes

COOK TIME 1 hour 45 minutes

Kitchen Details

What was one of Stone's priorities when tweaking the design of his kitchen?

"I needed a big bookshelf," he says. "You want to have all your references close at hand." He also built a separate pantry for special appliances like an ice cream maker ("I use it more regularly than I should," he admits) and a pasta machine. But his favorite part of the kitchen came with the house. "There's an entire hill of rosemary outside," he says. "I never cooked with so much rosemary in my life."

Share this story:

Your reaction:

advertisement

From Our Partners

From Our Partners