STUDIO CITY (CBS) — Our own Leyna Nguyen and Chef Larry Banares are cooking up classic cuisine all week to help you prepare a perfect July 4th feast!

Chef Banares, a Certified Executive Chef, brings more than 30 years of experience as chef, culinary educator, television personality, consultant and restaurateur to his post as Executive Chef on board the Queen Mary.

Recipes of the day:

Chef Larry’s Red Potato Salad (4 – 6 Servings)


1 1/4 lb: Red potatoes, skin on, cooked, cut into medium dice
3/4 cup: Celery, small dice
1/4 cup: Red or white onion, finely diced
1 tblspn: Sweet pickle relish
2 tsp: Chives, minced
1/2 cup: Mayonnaise
1 tsp: Prepared salad mustard
2 tsp: Whole grain mustard or Dijon mustard
2 each: Hard boiled eggs, chopped
To taste: Salt
To taste: Fresh ground black pepper


Combine ingredients in a large bowl. Mix well. Season with salt and pepper. Refrigerate until service.

Chef Larry’s Notes:

Cook red potatoes in lightly salted simmering water until tender. Chill potatoes well and cut in to large dice. Pierce potatoes with a fork to test doneness while cooking.

When transporting potato salad or any mayonnaise based product to a picnic or cook out; chill well, place in an airtight container and pack in ice.

Chef Larry’s Asian Slaw (4 – 6 Servings)


2 cups (packed): Green cabbage, shredded
2 cups (packed): Red cabbage, shredded
1 1/2 cups: Cucumber, peeled, seeded, sliced on long thin bias
1 1/2 cups: Green apple, Granny Smith, peeled, julienne cut
3/4 cup: Red radish, thinly sliced
1 1/2 cup: Carrot, julienne cut
1/3 cup: Scallions, minced
1 1/2 tsp: Parsley, chopped
1 tbsp: Peanuts, chopped
1/3 cup: Toasted sliced almonds
To season: Salt
To season: Fresh ground black pepper

For the dressing:

1/3 cup: Whole grain mustard
1/3 cup: Mayonnaise
2 tsp: Soy sauce
2 tsp: Sesame oil
2 tbp: Sugar
2 tsp: Rice wine vinegar
1 tsp: Red wine vinegar
To taste: Salt
To taste: Fresh ground black pepper


Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.

For more information on Chef Larry, click here.

To learn more about Chef Larry’s cuisine, click here.

Feast On The Fourth Dishes:

»Beef Satay
»BBQ Shrimp
»BBQ Jerk Chicken
»Huli-Hili BBQ Ribs
»Asian Slaw and Potato Salad

Comments (3)
  1. PL says:

    I feel like making these recipes and inviting
    Leyna and Jackie over

  2. Shelly says:

    What a great week of new and exciting recipes! Can’t wait to try them out!
    Chef Larry, nice to see you in the LA/OC area!

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