(TV Diner) -Resident Marriot Chef Michael Panasuk joins Billy at our state-of-the-art kitchen in The Viking Center for some Nacho 101! No salsa here -- just seared tuna!

www.championsboston.com

Chef: Michael Panasuk Champions - Boston Copley Marriot Dish: Seared Asian Tuna Nachos

Seared Asian Tuna Nachos

Ingredients:

1 tbsp Paprika 1 tbsp Chili Powder 1 tbsp ground cumin 1 tsp ground allspice 1 tbsp onion powder 1 tbsp kosher salt 7 oz tuna loin 1 oz olive oil 5 oz wonton chips

(TV Diner) - Chef Vito Marcello, from Bellini's in North Conway, N.H., is sharing his grandma's secret meatball recipe!

You can taste these, and Chef Vito's specialty sauces, for yourself at the TV Diner Platinum Plate Gala.

www.vitofoods.com

Chef: Vito Marcello

Dish: Meatballs Calabrese with Crostini Ricotta

Restaurant: Bellini's - North Conway, N.H.

Pasta Sauce: 2 -26 ounce jars of Vito Marcello's Fra Diavolo pasta sauce

(TV Diner) - Billy Costa is joined by Chef Charlie Redd from Coda in Boston's South End.

Chef Redd is making his rendition of "pork and beans."

www.codaboston.com

1 pork roast, bone in, chine bone cut off, frenched. Reserve trim bones and meat

1 Red onion

1 large carrot 3 cloves garlic

1 thumb size piece of ginger

1 cup red wine

1 cup white wine

2 cups chicken stock

salt, fresh ground pepper

thyme sprigs

1 bay leaf

Cider vinegar, unfiltered

Brown sugar

(TV Diner) - His name's Bond,Jason Bond that is!

As the Executive Chef at the Beacon Hill Bistro, Jason is serving up some of the Boston's tastiest dishes, and he's giving up his secret gnocchi recipe right here on TV Diner!

www.beaconhillhotel.com

Dish: Gnocchi Parisienne
Restaurant: Beacon Hill Hotel & Bistro
Chef: Jason Bond

2 cups water
½ stick of butter
zest of 1 lemon
juice of 1 lemon
¼ cup salt (or to taste)
dash white pepper
dash of fresh grated nutmeg

(TV Diner) - Chef Josh Duda of Simon Pearce in Quechee, Vermont, has made the trip to our TV Diner kitchen at The Viking Center.

He's got something exotic on the menu that's perfect for mushroom lovers! Get this recipe and more by clicking here!

Restaurant: Simon Pearce

Mushroom Strudel - With Chèvre and White-Truffle Vinaigrette

Chef Josh Duda

serves 6 as an appetizer or 4 as a main course

Note: This mushroom mixture is used for the filling and the vinaigrette.

2 shallots, finely sliced

2 cloves garlic, minced

2 tablespoons unsalted

(TV Diner) - Chef Jose Duarte, the Peruvian culinary king of the North End's Taranta, joins Billy at The Viking Center in Westwood, Massachusetts.

He's making a dish that's healthy, vegetarian and 100% gluten-free!

www.tarantarist.com

Quinoa Salad Recipe

Ingredients:

* 4 cups vegetable broth

* 1 1/2 cups raw Organic Peruvian whole grain quinoa

• 1 cup of Giant Peruvian Lima Beans (Pallares) cooked,

• 1/2 cup of diced red onion

• 1/2 cup of quartered cherru tomatoes

(TV Diner) - Chef Rachel Klein from Aura in the Seaport Hotel is showing us what to do with locally grown heirloom tomatoes.

You won't want to miss her take on this delicious summertime salad!

www.aurarestaurant.com

Heirloom Tomato Salad

Herb Vinaigrette, Olives, Gorgonzola Cheese

Serves 4 people

1 lb mixed heirloom tomatoes, rinsed & cored 1 tbs tarragon, chopped 1 tbs dill, chopped 1 tbs chive, chopped 3 tbs lemon vinaigrette 6 oz gorgonzola cheese, crumbled Kosher salt Black pepper, cracked

(TV Diner) - The summer may be winding down, but it's still sangria season at TV Diner, and Jenny has all the info on where you can get some of Boston's best!

Zocalo, Brighton MA

White Sangria

10 cuarts-Chabli

2 cups-Grapefruit juice

2 cups - Sugar

1 lime sliced

3/4 cup Brandy

3/4 cup triple sec

Directions: Combine all ingredients, chill, and serve over ice when poured. Garnish with your favorite fruits.

Tapeo, Boston MA

Red Sangria

4 liters Spanish table wine

1/4 cup orange brandy

(TV Diner) - Chef Ricky Alvarenga, from ZaZa in Saugus, MA, turns up the heat in the TV Diner Kitchen!

We're talkin' lobster folks, and this is one recipe you won't want to miss.

www.zazasaugus.com

Chef Rick Alvarenga

Restaurant: ZaZa

Dish: Lobster Fusilli

www.orzorestaurant.com

6 OZ. LOBSTER MEAT

1/2 CUP WHITE MUSHROOMS

1 HANDFUL OF FRESH SPINACH

½ CUP JULIENNE ROASTED RED BELL-PEPPERS

2 ARTICHOKE HEARTS (CUT IN HALF)

(TV Diner) - Cookin' with Costa Azita Bina of Lala Rokh in Boston's Beacon Hill neighborhood is whipping up some Persian comfort food at The Viking Center. And, yes, you'll want to make this dish at home.

MIRZA GHASEMI RECIPE

2-Pounds Chinese Eggplant

1-Pound Ripe Plum Tomatoes

2 1/2-OZ Cleaned Garlic

¼ Teaspoon Turmeric

½ Cup Olive Oil

2 whole Eggs (optional)

Grill the eggplant till the skin is burned and the inside is cooked about 20 min and set aside to cool and peel.

Blanch the Tomato in boiling water so the skin could be peeled.