My new culinary adventure show Around the World in 80 Plates launched on Bravo last month and our first whistle-stop was my old stomping ground of London.

Weaving through Borough Market during filming took me back to the early days when I nervously knocked on the door of the legendary chef Marco Pierre White (his book White Heat was my first cookbook). I spent the next 8 years (intense, but incredibly rewarding) learning under Marco's Michelin-starred roof.

This month 80 Plates continues its gourmet globe-trotting, though I’ll actually be happily grounded in LA, enjoying some well-needed family time.

Also this month I was back on the late-night couch with Conan cooking up some fun. Then I co-hosted and cooked on The Talk again (with my good mate and Celebrity Apprentice cohort Sharon Osbourne). Next I am off to Dallas Market Center on June 23 to showcase my new culinary collection, Kitchen Solutions in Source One Marketing (Trade Mart 1-1949). Also, on Saturday, June 23 I’ll be preparing some tasty samplings of my favorite dishes during a cooking and product demo at noon at the Culinary Stage in the World Trade Center, Hall of Nations. Hope to meet some of you there!

Crowning this month will be my very first Fathers’ Day on Sunday, June 17. I’d love to hear from you about your dear Dad—especially if he’s a whirling dervish in the kitchen.

Skip the tie this year and treat dad to a…

T-Bone Steaks with Chipotle and Cilantro Butter

Serves 4

8 tablespoons (1 stick) butter, at room temperature
2 tablespoons chopped canned chipotle chiles in adobo
2 tablespoons chopped fresh cilantro
1 tablespoon tequila
Four 10- to 12-ounce T-bone steaks
Salt and freshly ground black pepper

Mix the butter, chiles, cilantro and tequila in a bowl to blend.
Lay a sheet of plastic wrap on a work surface.
Spoon the chili butter over the center of the plastic wrap and roll it into a cylinder.
Refrigerate for at least 2 to 3 hours or overnight.
Heat a barbecue grill to medium-high heat, or preheat a grill pan over medium-high heat.
Sprinkle the steaks with salt and black pepper. Grill the steaks on one side for 5 minutes.
Meanwhile, cut the chili butter log crosswise into 8 slices, and set aside.
Turn the steaks over and top each steak with 2 butter slices.
Continue grilling for 5 minutes for medium-rare, or until the butter begins to melt.
Transfer the steaks to plates and serve.