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10 Episodes 2005 - 2005
Episode 1
The premise is simple: unlike a traditional Pot Luck dinner where guests are asked to bring prepared dishes, at a "Not Luck" dinner, guests are assigned one specific gourmet ingredient. After all the components have arrived, the host enlists a couple of sous-chefs to help connect the dots and prepare the simple three course meal. At a "Not Luck" dinner party, nobody's feelings are hurt when their tuna casserole goes untouched-and best of all, there is no tuna casserole.
Episode 2
For those on a quest for the perfect breakfast, the best way to get it is to make it yourself....and if you sleep through your alarm, don't worry-it's just as good for dinner! Bob cooks: - Gonzo Grapefruit - Eggs Carbonara - Blackened Home-Fried Potatoes From Hell - Granola, Yogurt, Berry Parfait - The Perfect Cup Of Joe.
Episode 3
Kitchen pyrotechnics are not just for show. Burning alcohol intensifies the inherent flavors of whatever is in the pan. It's easier than it looks to flambe like a professional chef. The following meal features three flambe dishes that are much more than just a flash in the pan.In this episode, Bob Blumer cooks: - Holy guacamole - Steak au poivre - Roasted potatoes finished with sea salt - Green beans tossed in browned butter - Pyrotechnic pineapple.
Episode 4
For hundreds of years, quesadillas meant Jack cheese, and tacos meant ground beef, then in the '80's frenzy of fusion cooking, Wolfgang Puck put smoked salmon on pizza, and the sacred cows of ethnic cuisine were all led to slaughter. Many of the resulting who'd-a-thunk-it combinations, like these are so good, it's hard to imagine going back to the originals. Bob cooks: -Mango and Brie quesadilla with sour cream and lime dipping sauce - Seared ahi tuna taco with avocado salsa - psychedelic coleslaw.
Episode 5
In less time than it takes to order in a pizza or heat up a frozen one, The Surreal Gourmet shows you how to grill pizza directly on the grate of your barbecue. In this episode, Bob cooks: - Tomato, Caramelized Onion, and Stilton Pizza - Corn, Brie and Pesto Pizza - Sunny-Side Up Breakfast Pizza - Chinese Chicken Pizza with Hoisin Sauce - Fig and Goat's Cheese Dessert Pizza with Port Reduction.
Episode 6
The Surreal Gourmet amuses himself by concocting appetizers, entrees and desserts prepared from one set of ingredients, but presented to look like something entirely different. These edible trompe l'oeils have proven to be as much fun for the company as they are for the cook! In this episode, Bob Blumer cooks: Green eggs & ham, dishwasher salmon with a piquant dill sauce, and faux "fries" with raspberry "ketchup."
Episode 7
This meal is an exquisite example of the whole being greater than the sum of its parts. But don't be fooled by the simplicity of the recipes-simplicity is the secret to their success. Bob cooks: - Gee, Your Beet Smells Terrific - Pepper-Crusted Maple-Glazed Salmon - (I Can't Believe It's Not) Creamed Corn - Grilled Raisin Bread, Stilton & Pear Dessertwich.
Episode 8
The Surreal Gourmet amuses himself by concocting appetizers, entrees and desserts prepared from one set of ingredients, but presented to look like something entirely different. These edible trompe l'oeils have proven to be as much fun for the company as they are for the cook! In this episode, Bob cooks: Chipotle dry-rubbed shrimp "on the bar-b", Dinner on a painter's palette, and Dali-Side "egg" Dessert.
Episode 9
You'll never look at your typical backyard barbeque the same! In this episode, Bob Blumer cooks: - Frozen watermelon margarita - Grilled asparagus spears, - Beer can chicken - Corn grilled in the husk with roasted red bell pepper butter - Grilled Bananas with a Honey-Rum Glaze.
Episode 10
The wafting aromas and the heat of the simmering stock pot will warm up any kitchen. Bob cooks: - Cream of Carrot Soup with Fresh Ginger - Pan-Seared Duck Breast with Cassis Compote - Roasted Winter Vegetables with Rosemary and Kalamata Olives - Liquid Chocolate Mint Bar.