Chef Pam demonstrates an easy bread recipe.
Chef Pam creates a mousse with uncanny ingredients. There is no time wasted when this magic happens.
Popcorn ball and caramel corn recipes plus popcorn facts.
Pan Roasted Salmon with Bacon, Blue Cheese and Arugula.
Chef Pam prepares oven fried chicken and shrimp using panko as a breading.
Tomatoes are in season on this edition of Charlotte Cooks. Chef Pam takes us to the farmer's market to show us the wide variety of tomatoes as well as teaching us techniques for peeling and removing seeds to prepare for various dishes.
Ribs cooked in the oven then on the grill plus homemade barbeque sauce.
Chef Pamela Roberts and guest Bee Keeper Jim Bowen teaches us all about honey and recipes to make.
Chef Pam prepares Veloute.
Chef Pam prepares homemade dog treats.
Chef Pam prepares gingered butternut squash spring rolls.
Chef Pam prepares roast chicken and roast spatchcock chicken.
Chef Pam prepares key lime pie two ways.
Chef Pam prepares lobster tail.
Featuring Gene Kato from Upstream Restaraunt making Yakitori.
Chef Cheryl Watkins from Ms. Elsie’s Caribbean Bed & Breakfast shows Chef Pamela Roberts how to make a Caribbean Breakfast and Bakes.
Chef T.J. from Bonterra Dining & Wine Room in Charlotte joins us to make his Bourbon Street Banana Pudding.
Chef Pamela with Joe Huang from Bang Bang Burgers show you the right way to cook a hamburger. They also prepare a classic cheeseburger and a pimento cheese hamburger.
Chef Pamela Roberts and Chef Bruce Moffett prepare blackened mahi with tomato gazpacho and crab cakes and avocado salsa.
Chef Pamela Roberts prepares chicken piccata with garlic bread and salad.
Chef Pamela Roberts and Chef Ashley Boyd from 300 East prepare squash cheesecake.
Chef Pamela Roberts and food blogger Heidi Billotto prepare a miso sesame hempeh salad on a fennel and carrot slaw. They also prepare a Reuben sandwich using hempeh. Hempeh is a plant based protein made with hemp seeds.
Chef Pamela Roberts and Chef Sam Diminich create Tentsuyu Marinated Grouper, Shiso Chimi, Brown Rice, Wilted Choi and Meyer Lemon – White Shoyu Vinaigrette.
Chef Pamela Roberts and Chef Jon Fortes from The Flipside Restaurant prepare Brown Butter Roasted Sea Scallops, Root Vegetable Hash, a Celery Root Rurée, Braised Bacon and Citrus Butter.
Chef Oscar is going to share with us his recipe for Cream Corn Fritters served with Country Ham and Tomato Jam and Whipped Sorghum Butter.
Chef Kris Siuta show us how to make pierogis from scratch with a variety of fillings.
Pastry Chef Jamie Turner creates a unique vertical layer Yule Log Cake with fudge icing and decorated with meringue mushrooms.
Chef Shai Fargian and Chef Pamela Roberts create a chicken schnitzel sandwich with red schug sauce and tzatziki plus purple cabbage slaw.
Chef Pamela Roberts and Chef Julia Simon prepare two delicious vegan mushrooms dishes. They are creating oyster mushroom scallops with a green curry sauce and coconut rice plus and an amazing version of pulled pork barbecue using smoked mushrooms as a meat substitute.
People find risotto a mystical dish and perceive it to be difficult to make at home. It is really quite easy, if you have time to stir. Chef Pamela Roberts and culinary student Kelly Dopkeen show how easy it can be to prepare risotto and arancini.
In this episode of Charlotte Cooks we feature two chefs creating two very different dishes. Pit Master Matt Barry from Midwood Smokehouse prepares burnt ends brisket, red eye gravy and creamy grits. Beverly McLaughlin from Beverly's Gourmet Foods prepares a mushroom stroganoff, fresh green salad with cilantro lime dressing and a red wine cake.
Chef Mary Jayne Wilson creates a chicken pot pie using homemade chicken broth, fresh vegetables, and a scratch made pie crust.
Chef Pamela Roberts and Chef Desiree Kinker create a wonderful banana pudding with caramelized bananas and shortbread cookie plus a bananas foster flambé.
Chef Pamela Roberts with the help of some culinary students teach us about the differences between t-bone and porterhouse steaks. Also on the menu is chimichurri sauce, grilled corn on the cob, grilled asparagus, and hasselback potatoes.
Carolina Shrimp and Maitake Mushroom Shumai with Sweet Corn, Pickled Ginger and Vidalia Dashi.
Chef Pam and her students demonstrate the differences between the battered or fried cooking technique.
Chef Dominic Hawkes cooks up his Carolina Classic Cook-Off Contest winning Collard Greens along with jalapeño cheddar cornbread.
Chef Pamela Roberts and Chef Sam Diminich prepares Dry Aged Duck with Buttermilk Polenta, Shishito, Peach, Miso – Cipollini Jus
Chef Lisa Brooks and Chef Pamela Roberts create Jamaican Beef Patties.
Chef Pamela Roberts and Chef Keisha Brynn prepare pan-seared halibut with mango salsa over rice pilaf.
Chef Pamela cores and stuffs apples with a filling, wraps the apples in doe, bakes them in the oven and serves with a topping sauce and whipped cream.
Chef Pamela Roberts and Chef Chris Coleman prepare Blackened Trout with Carolina Gold Rice and Shrimp & Okra Gumbo.
Chef Pamela Roberts and Chef Kelly Dopkeen prepare French Macarons.
Every Southerner knows a shrimp basket or fried fish plate isn’t complete without a handful of crispy Hush Puppies. Chef Pamela shows you how to mix and fry hush puppies alone with breaded and fried catfish.
Chef Oscar Johnson brings one of his family's favorite recipes to Charlotte Cooks. Chef Oscar and Chef Pamela prepare a delicious regional dish from the Tidewater region of Virginia called Tomato Pudding.
Do you know what lemon posset is? Chef Pamela Roberts does and in this episode she will introduce it to you and how to make this dessert that goes as far back as Shakespeare's time.
What goes into Brunswick stew depends on where you are in the south. Chef Pamela Roberts and guest chef Yvette Kerns make North Carolina Brunswick Stew and Cornbread. For dessert Chef Yvette shares a family recipe dating back to the Great Depression...Miss Daisy's Buttermilk Pie
If you need a simple dish for meal time or something to take to a potluck Chef Pamela can help. In this episode she creates three casseroles to make your life easier....french toast casserole, the classic green bean casserole and a pineapple casserole that my sound unusual but is delicious.
Chef Raffaele Patrizi brings a recipe straight from his native Italy. Raffaele and Chef Pamela mix fresh pasta dough to create short rib tortelloni with two kinds of pesto.
Chef Pamela welcomes Chef Cheryl Watkins into her kitchen to create a meal straight from the Caribbean-St. Martin Creole mahi-mahi with fungi and a crisp salad.
There are times when everyone needs a one, easy to do diner dish that impresses nearly everyone who gets lucky enough to taste it. Pull out all the stops for a chicken dish bursting with flavors sun Dried tomatoes, mushrooms, wine, cream and YUM!