New show alert: 'Private Chefs of Beverly Hills'

In Food Network's new reality series, Private Chefs of Beverly Hills, two of reality TV's most addictive components come together - the saliva-inducing footage of attractive chefs cooking attractive food and the freak-show element that in this instance is embodied not by blood-thirsty models or has-been actors but by demanding Beverly Hills party hosts.

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You and the six chefs collude against the psychotic perfectionism and outlandish requests of people who have too much time and money on their hands. The experience is compelling under the guilty-pleasure category. Of course, you are made to withstand the awkwardness of forced drama and the falseness of last-minute wrench tossing that no challenge-centric show circumvents. The Beta in me likes that this show does not eliminate cast members and maintains tension through the expectations of the clients alone. So far, all the chefs even seem to be nice.

*****
Celebrity chefs you need to know:
Tom Colicchio
Suzanne Goin
Jose Andres
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A pu pu platter of the challenges that these not-so-private chefs have faced on the show thus far:

*The owner of the Club, a day-spa for dogs, needs matching menus for owners and their canines. The chefs prepare a menu including peanut butter and jelly puppy pâté and customized wagyu burgers.

*A woman who becomes known as Foodzilla (seen in black dress here) hovers over the chefs at her husband's 35th birthday party. The arch of her eyebrows rival Cruella's, her upper arms are finely sculpted, and she needs the kitchen clean at all times. The chefs also must wear latex gloves, and, of course, she complains about every sauce and detail. One imagines that she needed little prompting from producers.

*The owner of a new spa needs hors d'oeuvres fit for the recently botoxed.

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Despite all the pressure-building gripes by dinner-party guests, the dishes tend to hit home. Here's one of many recipes that diners appeared to go nuts for:

• 1/3 cup olive oil, plus more for greasing grill
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh rosemary leaves
• Kosher salt and freshly ground black pepper
• 2 pounds wagyu beef (flank steak can be substituted)
  
  Quick creamed spinach ingredients:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 bunches fresh spinach, thoroughly washed and chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper

Combine the oil, garlic, rosemary, and salt and pepper, to taste, in a medium bowl. Add the steak and coat well. Allow to the steak to marinate for 20 to 30 minutes while preheating the grill. If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can only hold your hand about 1-inch over it for only a second.

Lightly grease the grill with olive oil to prevent sticking. Grill the steak for 4 to 6 minutes per side, or to desired doneness. Remove the steak from the grill to a cutting board. Allow it to rest for 10 minutes, tented in foil to maintain the heat.

Meanwhile, in a large pan over medium-high heat, add the butter and when melted saute the garlic until it softens, about 1 minute. Don't allow it to brown. Add the spinach and saute until dry. Add the cream, Parmesan and nutmeg and cook until thick and creamy. Season with salt and pepper, to taste. Transfer to a serving bowl and set aside until ready to serve.

If using wagyu, cut the steak into portions. If using flank steak, carve it into thin slices, against the grain, and at a slight diagonal so that the slices are wide. Arrange the steak on a serving dish and serve warm with the spinach.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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