ACC Premieres New Cooking Show

AUSTIN COOKS
Monday, February 4 ● 6:30 p.m. ● Cable Channel 19/10 ● www.austincc.edu/cooks

Austin, TX (January 31, 2008)— The Austin Community College District will premiere the new instructional cooking show, “Austin Cooks,” on Monday, February 4, at 6:30 p.m. on ACC-TV Cable Channel 19 (Channel 10 in Williamson County).

Host chefs Brian Hay and Brian McCormick (instructors of ACC’s popular Culinary Arts Program) take viewers into the classroom, on the road, and behind the scenes of some of Central Texas’ best kept culinary secrets. “Our students will be able to review some of the techniques they learn in class,” says Chef Brian Hay. “And, the community will get the chance to sample the Culinary Arts Program, learn a few tricks of the trade, pick up some new recipes, and explore some of Central Texas’ homegrown cuisine.”

The first segment, airing Monday, February 4 at 6:30 p.m., examines “Easy Chicken Piccata” and features everything from the proper way to prepare a chicken to the chicken dance on wheels. It’s the perfect blend of educational TV and local Austin flavor. (See recipe below).

“We’re excited to be able to use our faculty and ACC’s Channel 19 in a way that can engage the entire community,” says Dr. Stephen Kinslow, ACC President & CEO. “We hope that ‘Austin Cooks’ is one of many new ACC-TV and web productions yet to come.”

ACC’s Channel 19 is used primarily for distance learning, a program that includes television, interactive video, and online classes and has grown by nearly 25 percent since 2003, now serving nearly 7,000 students.

Austin Cooks will also be available via the web at www.austincc.edu/cooks. Recipes will be posted online along with student profiles, cooking tips, nutritional facts, and information about local chefs. Viewers will also be able to ask questions and share ideas.

Austin Cooks is a division of ACC’s Hospitality Management Department. Associate degrees and certificates are offered in Culinary Arts, Travel and Tourism, Event Planning, and Hospitality Management. For more information visit: http://www.austincc.edu/hospmgmt/.

Easy Chicken Piccata Recipe

Ingredients:
4, 6 oz boneless skinless chicken breasts

1 Tbsp all-purpose flour
½ tsp onion powder
½ tsp garlic powder
½ tsp table salt
¼ tsp freshly ground black pepper
2 Tbsp olive oil
1 Tbsp butter
¼ cup white wine
1 Tbsp lemon juice (about ½ lemon)
½ cup chicken stock
1 Tbsp small capers, drained

Preparation;
1. Trim each chicken breast of excess fat.
2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Cut pounded breasts into 6 inch by 4-inch cutlets and refrigerate until ready to cook.
3. Combine flour, onion powder, garlic powder, table salt and black pepper.
4. Dredge on both sides of chicken cutlets.
5. Heat a large nonstick pan over medium heat until hot. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken in one layer and cook on the first side for 3 minutes until golden brown.
6. Turn the chicken cutlets over to the second side and cook for 3minutes. Remove pan from the heat. Deglaze with white wine and lemon juice and add the butter and capers to swirl around the chicken cutlets to combine. Cook for abut 1 minute.
7. Add the chicken stock and simmer for 1 to 2 minutes.
8. Serve with pan piccata sauce over the top of the chicken cutlets.

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