(TV Diner) - In the TV Diner Kitchen this week, we have Queen Bee Rebecca Newell from The Beehive in Boston's South End.

She's turning up the heat with her hot and spicy Buffalo Shrimp.

www.beehiveboston.com

Chef Rebecca Newell The Beehive South End - Boston Beehive Buffalo Shrimp, Fresh Harvest Salad, Blue Cheese Dressing

Servings: 1 4 Large U-10 (refers to Size) Shrimp Mesquite Seasoning Drizzle of olive oil 2 Tablespoons of Butter 4 Leaves of Butter Lettuce Handful of fresh peas

(TV Diner) - Pastry Chef Shannon Black from the Beacon Hill Hotel and Bistro is whipping up a dessert that's perfect for summer.

Just so you know the segment involves some strawberries, a chef and a finger!

You don't want to miss this one.

Pay close attention!

For this recipe and more, check out: www.necn.com/tvdiner/recipes

Executive Chef Shannon Black's Strawberry Festival Dessert

Beacon Hill Hotel & Bistro

Strawberries, hulled and quartered

Basil chiffonade for garnish

(TV Diner) - Executive Chef Anthony Cole from Chatham Bars Inn joins us in the TV Diner kitchen at The Viking Center, and he's cooking up a seafood special using local, Taylor Bay Scallops from Cape Cod.

Chef Anthony Cole Chatham Bars Inn

Poached Taylor Bay Scallops Apple and Celery Root Salad, Warm Bacon Vinaigrette

24 each Taylor Bay Scallops 6 oz Pouilly-Fume White Wine 1 cup Granny Smith Apple small julienned 1 cup Celery Root, peeled & small julienned 2 Tbs Butter

Warm Bacon Vinaigrette

¾ cup Bacon, small diced ½ cup Shallots minced

(TV Diner) - Get ready to DRINK THIS at our state-of-the-art bar at Lucia Lighting and Design in Lynn, Massachusetts.

Bar Manager Jackson Cannon, from Boston's Eastern Standard, is getting fizzy with his signature Mango Rhubarb Fizz.

EASTERN STANDARD

MANGO – RHUBARB FIZZ

BARTENDER: JACKSON CANNON

1 oz. Absolut Mango Vodka 1 oz. Rhubarb Puree 1 oz. Simple Syrup 1/4 oz. Fresh Squeezed Lemon Juice 1 egg white Shake above ingredients in a mixing glass with out ice for ten seconds. Add Ice and shake for 10 to 15 more seconds.

(TV Diner) - TV Diner Culinary Council Chef Michael Schlow is in the TV Diner kitchen at The Viking Center in Westwood, MA, and he's preparing a fish dish that is one of Billy's all-time favorites.

Hooray for halibut! Don't forget, you can get this recipe and others you've seen prepared on TV Diner by going to

www.necn.com/tvdiner/recipes

Chef Michael Schlow

Dish: Halibut with Puttanesca Salsa and Asparagus

Ingredients:

2- 7 oz pc of Halibut salt and pepper 2 oz of olive oil pinch of fresh thyme

(TV Diner) - Boston Herald "Inside Track" columnist Laura Raposa is in the TV Diner kitchen at the state-of- the-art Viking Center in Westwood and she's cooking up a meal that's a satisfying end to the perfect beach day.

Find her secret recipe for the 'Apres Beach Swordfish and Littlenecks Dinner and more on our recipes page.

Cook: LAURA RAPOSA – Boston Herald’s “Inside Track”

Dish: APRES BEACH SWORDFSH AND LITTLENECKS DINNER

Serves: 4-5

Ingredients: Olive Oil 6 cloves of garlic - peeled and chopped 2 tsp. crushed red pepper (or to taste) 2 c. white wine

(TV Diner) - TV Diner favorite, Chef Jody Adams from Rialto in Cambridge, Massachusetts, joins us at our state-of-the-art kitchen at The Viking Center in Westwood, Massachusetts.

If you love calamari, then you'd better pay attention, or better yet, get the recipe from our Web site.

Chef Jody Adams Restaurant: Rialto Recipe: Flashed squid on harissa-chick pea puree

Makes 4 first course servings

1 cup cooked chick peas ¼ teaspoon saffron, crushed between your fingers and steeped in 1 tablespoon warm water for 10 minutes. 1 tablespoon harissa

(TV Diner) - Executive Chef Paul Goodhue, from the Salem Waterfront Hotel, puts us in a Caribbean spirit, as we cook up Shrimp Antigua in the TV Diner kitchen this week.

www.salemwaterfronthotel.com

Chef: Paul Goodhue Restaurant: Regatta Pub - Salem Waterfront Hotel Dish: Shrimp Antigua

Serves 2

Ingredients:

½ Cup white onion sliced 1 portabella cleaned, peeled and sliced Garlic diced to taste (2 cloves) Artichoke Hearts - quartered (5/6 pieces) 5 to 6 medium/large Shrimp Plum tomato (diced)

(TV Diner) - Chef Chuck Leonardo, from Costa Fruit and Produce, is with Billy in our brand new kitchen, to help us kick off our new culinary partnership with the Viking Center in Westwood, MA.

www.deliainc.com

Chef Chuck Leonardo Costa Fruit and Produce www.freshideas.com

Giambotta

Ingredients

1/3 cup Olive Oil 2 medium Onions or Leek Whites, chopped 4 cloves Garlic cloves - minced

(TV Diner) - Executive Chef Anthony Caturano from Prezza, in Boston's North End, is in the TV Diner kitchen with Billy, and they're crafting raviolis.

www.necn.com/tvdiner

www.prezza.com

Chef Anthony Caturano's Egg Yolk Ravioli

10 Ft of Pasta Sheets

10 whole eggs

1.5 cups of Seasoned and Drained Ricotta

¼ cup of chopped sage

½ Cup of Parmigiano cheese

Salt and Pepper

For the pasta sheets:

2lbs of All-purpose Flower

12 Eggs