STUDIO CITY (KCAL9) — Chef David Hands from Bouchon Bistro in Beverly Hills stopped by KCAL9 Thursday to show how to make a few appetizers and desserts that will be perfect for your summertime dinner parties.

These dishes are simple to prepare and serve and will impress any size group for summer gatherings of family and friends. Any home chef can prepare seasonal plates ahead of time so they can enjoy their guests.

Stewed Peppers Recipe:

Yields: 1 serving


Quantity Unit of Measure Ingredient
1 K Larger red peppers
1 K Large yellow peppers
180 G Piquillo Peppers
90 G Olive oil
60 G Spanish onions sliced
5 G Espelette pepper



Quantity Equipment
2 Sheet Pans, lined w/ foil
1 Mixing Bowl
Plastic Wrap
1 Large sauce pan
1 Diffuser



  1. Halve the peppers through the core. Remove and discard the stems, seeds and ribs.
  2. Line two sheet pans with aluminum foil. Toss the red bell peppers with oil and salt. Toss the yellow bell peppers with the remaining oil and salt. Place the red and yellow peppers on separate sheet pans in a single layer, cut side down.
  3. Roast at 450 degrees Fahrenheit. When the peppers are cooked about three quarters of the way through and have blistered and browned, remove them from the oven and place them in a bowl (about 15 to 20 minutes for the yellow peppers and about 25 to 30 minutes for the red peppers). Cover with plastic wrap to steam and loosen the skin.
  4. Cut the piquillo peppers open, remove and discard the seeds and cut the peppers into strips about 1/4” wide and 2” long; set aside.
  5. When the bell peppers are cool enough to handle, peel over a bowl to catch any juices. Discard the peel and cut the flesh into strips, about ¼ inch wide and 2 inches long.
  6. Combine all ingredients in a large sauce pan, bring to a simmer and place on a diffuser for 20 minutes to bring all the flavors together. Remove and cool.
  7. Allow to sit for a day or two to develop the flavor.


Basil Pesto Recipe:

Yields: 1000 G


Quantity Unit of Measure Ingredient
1500 G Basil leaves
500 G Spinach leaves
500 G EVOO
100 G Toasted pinenuts
250 G Grated parmesan cheese
20 Each Confit garlic
To Taste Salt and pepper



Quantity Equipment
1 Robot Coupe



  1. Place all ingredients except EVOO into a robot coupe.
  2. Blend mixture slowly emulsifying EVOO into. Season with salt and pepper to taste


Deviled Eggs Recipe:

Yields: 16 halves


Quantity Unit of Measure Ingredient
8 Each Eggs, hardboiled
45 G Mayonnaise
30 G Cornichon, minced
5 G Dijon Mustard
5 G Horseradish
As Needed Chives and Paprika (For Garnish)



Quantity Equipment
1 Large Bowl
1 Small Pot



  1. Split the eggs evenly in half. Separate the yolks from the whites and reserve them separately.
  2. Place the remainder of the ingredients in a bowl and add the yolks. Whisk rapidly, breaking up the yolks, creating a smooth, yet stiff consistency.
  3. Check for seasoning.
  4. Place the egg mixture into a small piping bag fitted with a star tip.
  5. Arrange the egg white halves in a single layer, so that the cavities are up.
  6. Pipe the mixture into each of the egg white halves.
  7. Top with garnish.

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