Join the Ultimate Cooking Lesson for The 24 Hour Cooks Event

Join The Ultimate Cooking Lesson with HSN Cooks


The early bird gets the worm and in this case the prize is four delicious recipes from HSN’s celebrity chefs Katie Lee, Robert Irvine, Lorena Garcia, and Curtis Stone. For our 24 Hour Cooks Event on March 15 we’re giving you exclusive access to the recipes that each chef will prepare so that you can cook along at home! Just three easy steps: Shop for the ingredients and the tools, tune in from 2pm – 6pm ET for tips and techniques for each recipe from Lorena, Curtis, and Robert, and share with friends and family with an HSN Cooks party and show us what you’re cooking on Twitter with #HSNCooks.


Shop for ingredients and tune in March 15 to get ready to cook….


1. Curtis Stone’s Seared Pepper Steak with Caramelized Brussels Sprouts recipe at 5PM

Curtis Stone’s Seared Pepper Steak with Caramelized Brussels Sprouts recipe



  • 1 tablespoon black peppercorns
  • Six 6-ounce center-cut beef tenderloin steaks (1½ inches thick)
  • 1 tablespoon grapeseed oil
  • 3/4 cup dry red wine, such as Cabernet Sauvignon
  • 1 pound fresh Brussels sprouts, halved lengthwise
  • 3 tablespoons unsalted butter


Directions (Serves 6)

To cook the steaks:

  1. Using a mortar and pestle or a Curtis Stone 2-in-1 Salt and Pepper Grinder, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.
  2. Preheat a Curtis Stone 12-inch Frypan over high heat. Add the oil and swirl to coat the pan. Add the steaks. Cook the steaks for about 4 minutes per side for medium-rare doneness.
  3. Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.


Meanwhile, to prepare the Brussels sprouts:

  1. In another Curtis Stone 12-inch Frypan, bring 1/2 cup of water to a boil over high heat. Add the sprouts, cover, and steam for about 3 minutes, or until bright green. Add the butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until the Brussels sprouts are golden brown. Season with salt.


To serve:

  1. Place the Brussels sprouts on plates. Slice the steaks across the grain and arrange the steak slices alongside the Brussels sprouts. Drizzle with the wine reduction and any accumulated juices from the steaks.


2. Lorena Garcia’s Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette recipe at 4PM

Lorena Garcia Grilled Sea Bass



For the Pistachio Butter:

  • 1 cup shelled pistachio nuts
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup panko bread crumbs


For the Sea Bass:

  • Four 4-ounce sea bass fillets
  • 11/2 teaspoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 11/2 teaspoons freshly ground black pepper
  • 4 cups baby arugula


For the Tropical Passion Fruit Vinaigrette:

  • 1 cup mango juice
  • 1 cup fresh orange juice
  • 1 cup passion fruit juice
  • 2 teaspoons whole pink peppercorns
  • 2 tablespoons agave syrup
  • 2 tablespoons Dijon mustard
  • 3 tablespoons champagne vinegar
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt


Directions (Serves 4)

  1. Pour the mango juice, orange juice, and passion fruit juice into a Lorena Garcia medium saucepan. Add the peppercorns and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the liquid reduces by half, 20 to 25 minutes. Set aside to cool to room temperature.
  2. Use a Lorena Garcia whisk to mix the agave syrup and mustard into the juice mixture and then whisk in the vinegar. While whisking, slowly drizzle in the olive oil and then whisk in the salt. Pour the vinaigrette into an airtight container or glass jar and refrigerate. Shake well before using.
  3. Place the pistachios in the bowl of a food processor for five 1-second pulses to roughly chop them. Add the butter, parsley, cilantro, and panko. Process the mixture until the butter is well combined and the pistachios are finely ground, 30 to 45 seconds. Use a rubber spatula to scrape the mixture out onto the lower half of a long piece of plastic wrap. Fold the top portion of the plastic wrap over the butter, and gently roll and shape it into a 1 1/2-inch-wide log. Twist the ends of the plastic to seal. Refrigerate for at least 2 hours or up to 5 days (or freeze for up to 3 months).
  4. Prepare a hot charcoal or gas grill. (If using a charcoal grill, follow the manufacturers’ instructions to make a two- level fire, with one side of the grill at high heat and the other side at medium-low heat; if using a gas grill, adjust the burners so one side is at high heat and the other is at medium-low heat.)
  5. To make the sea bass, set the fish on a rimmed baking sheet or on a large plate and drizzle with the olive oil. Sprinkle with the salt and pepper. Slice the chilled pistachio butter into 4 pieces.
  6. Grill the sea bass fillets flesh side down until they have grill marks, about 5 minutes. Carefully turn over the fillets and reduce the heat to medium (if using a charcoal grill, flip over the fillets onto the cooler side). Place a piece of the pistachio butter on top of each fillet, cover the grill, and continue to cook the fillets until they flake easily and are opaque all the way through, about 5 minutes longer, depending on how thick they are. Remove them from the grill and set aside.
  7. Divide the arugula among four plates. Place a piece of sea bass on top of the arugula, drizzle with the passion fruit vinaigrette, and serve.


3. Robert Irvine’s Puttanecsa Tuna Burgers recipe at 3PM

Robert Irvine’s Puttanecsa Tuna Burgers recipe



For the Tuna Burgers:

  • 3 ½ lbs. of fresh, raw Ahi tuna filet
  • 3 tbsp of minced capers
  • 3 tbsp of minced raisins
  • 1 tsp of minced garlic
  • 3 tbsp of minced black olives
  • 3 tbsp of minced red onion
  • 1 tsp of dry oregano
  • ½ tsp of red pepper flakes
  • 1/3 of a cup of chopped parsley
  • 3 tbsp of toasted pinenuts
  • ¼ of a cup of grapeseed
  • Salt and pepper to taste
  • 2 tbsp grapeseed oil
  • 8 slices of sliced red onions, charred in sauté pan
  • 8 slices of sliced beefsteak tomatoes
  • 8 whole wheat hamburger rolls dressed with Pesto (see recipe below)


For The Pesto:

  • 1 bunch of Basil sprigs
  • ½ bunch of Parsely sprigs
  • 2 Garlic cloves
  • 2 tbsp of grated Parmesan cheese
  • 1 tbsp of Pinenuts (not toasted)
  • ½ cup of Grapseed oil
  • Salt to taste


Directions (Serves 8)

  1. Divide the raw tuna in half. For the first half small dice it and set aside. For the other half, large dice the tuna and place into a food processor and pulse chop the tuna until it is roughly minced.
  2. Place both the small diced and minced tuna from the processor in a chilled mixing bowl. Mix in all the other ingredients with the tuna and season the tuna burger mix with salt and pepper.
  3. Form 7 oz. tuna burger patties and keep in the fridge until ready to cook.
  4. Heat the Robert Irvine Sauté pan over medium heat and add 2 tbsp of grapeseed oil. Place the burger into hot pan and sear on each side 3 to 4 minutes for medium.
  5. Remove tuna burgers and place sliced tomatoes on top of the pesto then top with the burgers and garnish each with the charred red onions.


4. Katie Lee’s Kiwi Blueberry Pavlova recipe at 2PM

Shop for Cooking Deals on HSN



  • 6 large egg whites
  • 1 ½ cup (180 g) confectioner’s sugar
  • 3 tbsp cornstarch
  • 1 tbsp white vinegar
  • 1 cup (240ml) heavy cream
  • 1 tsp vanilla extract
  • 3 kiwi fruit peeled and diced
  • 1 pint (335 g) blueberries



  1. Preheat the oven to 300-F (150 C), and line a baking sheet with parchment paper.
  2. In a standing electric mixer, beat the egg whites on high spedd for 1 minute. With the mixer still on, slowly add 1 cup (120 g) of the confectioners’ sugar. Continue to beat on high until glossy and stiff peaks form, about 4 more minutes. Turn off the mixer and use a spatula to gently fold in the cornstarch and vinegar.
  3. Scoop the meringue into the center of the prepared baking sheet and spread it into a 9-inch (23 cm) circle. Put in the oven and lower the oven temperature to 250-F (120 C). Bake for 1 hour. Turn off the oven, but do not open the door, and let the meringue cool completely, about 1 hour.
  4. Using an electric mixer, whip the cream with the remaining ½ cup (60 g) confectioners’ sugar until soft peaks form; do not overbeat. Stir in the vanilla.
  5. In a bowel, combine the kiwi and blueberries.
  6. Place the meringue disk on a serving plate and spread the whipped cream. Spoon the kiwi and blueberries into the center of the meringue, leaving a border around the edge. Serve immediately.


Which recipe are you most excited to cook along with our chefs? Tweet us pictures of your final creations using #HSNCooks!

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