project fire

So-Cal Grill

Health-conscious southern California boasts some of the most vibrant grilling in North America. Start with hyper-local ingredients. Add clean bold California flavors and plenty of hot fire and wood smoke. Up first, the classic California fish taco, reimagined with wood fire-grilled, sushi-quality tuna and ember-roasted salsa. Next: char-grilled Santa Barbara lobsters sauced with Caribbean-inspired orange mojo. No So-Cal barbecue would be complete without tri-tip, and Anthony Endy, executive chef at the Alisal Guest Ranch & Resort (where Project Fire is filmed), updates it with a verdant South American chimichurri. Wood-grilled Castroville artichokes with charred lemon aioli bring the show to a fiery close. Grilled Tuna Tacos; Santa Barbara lobsters with orange mint mojo; Santa Monica tri-trip with three-herb chimichurri; Grilled artichokes with charred Meyer lemon aioli.

Available until
2020-05-24T00:00:00-07:00

Full Episodes

Upcoming Airdates

Steak and Beyond

Be honest: What you really want to master is the perfect grilled steak. Make that many steaks by using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender quick-cooking lamb steaks come with herb-scented Moroccan Charmoula. In today's field trip chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in L.A. DUELING BEEF RIB STEAKS: WAGYU VS 80 DAY DRY-AGED; DRY-BRINED RIBEYES WITH ANCHOVY CREMA; GRILLED LAMB STEAKS WITH MOROCCAN CHARMOULA.

  • 2018-09-26T04:00:00-07:00
    KCET-HD

Fish Hits The Fire

Fish on the grill. Four simple words that strike fear into the hearts of novice grillers. Well, fear no more, because Project Fire will walk you every step of the grilling process-from grilling whole fish and fillets to fire-roasting shellfish. Singapore-spiced halibut grilled in banana leaves. A whole fish with Indonesian flavors grilled by Rafael Lunetta, chef/owner of Lunetta in Santa Monica. Alaskan salmon riffs on Russian coulibiac, with a stuffing of grilled onions, mushrooms, rice and smoke. Finally, we grill pristinely fresh oysters with Asian-inflected aromatics.

  • 2018-10-03T04:00:00-07:00
    KCET-HD

The Pac-Rim Grill

The Pacific Rim extends from California and the Pacific Northwest to Korea, Japan, and Southeast Asia, where exotic herbs and spices, chiles, and umami-rich fish and soy sauce make for larger-than-life flavor. Look for big flavor grilled meats paired with a high proportion of vegetables-barbecue as health food. Steven begins with Vietnamese-inspired Jidori chicken skewered on fragrant lemongrass. From Thailand come sweet, smoky, garlicky baby back ribs, the ultimate street food. Next is your new favorite salad of summer, featuring pungent Asian herbs and fire-roasted shrimp and pineapple.

  • 2018-10-10T04:00:00-07:00
    KCET-HD

Grill Top Cocktail Party

No one gathers around the stove to watch soup simmer or meat roasting in the oven. But fire up your grill and you instantly become the center of attention. In this episode, Steven reinvents the cocktail party, harnessing the power of live fire to take finger food over the top. He begins with West Indian rum-and citrus-glazed jumbo shrimp grilled on sugarcane. Italian-inspired "finger-burner" lamb chops are next, along with a great grilled dish from Spain: Catalan tomato bread (grilled bread rubbed with grilled garlic and tomatoes and drizzled with extra virgin olive oil).

  • 2018-10-17T04:00:00-07:00
    KCET-HD