Good Morning America: Jets and Chefs
New York Jets legend Joe Klecko challenged Mario Batali to a tailgate cooking contest on Good Morning America. Klecko’s simple World Famous Chicken was declared the winner, but Batali’s Skirt Steak and Cherry BBQ Sauce looked good too!
Batali is a part of the second annual Jets and Chefs event at the New York Food and Wine Festival on October 18. It is a fundraiser for No Kid Hungry and the Food Bank for New York City. “It’s fun, football, and food all wrapped into one single event,” Batali said.
GMA: Joe Klecko World Famous Chicken Recipe
The secret to Joe Klecko’s chicken is slow cooking, which is not always possible when you are tailgating.
- Chicken Legs & Thighs
- 4 parts Goya Adobo Seasoning
- 1 part Garlic Powder
- 4 parts All-Purpose Seasoning
- 1 part Onion Powder
- Canola Oil
- Arrange chicken pieces in resealable freezer bags. Coat with oil before adding spices.
- Marinate in the fridge for 24 hours prior to cooking.
- Roast at 220 F for four hours and serve.
Good Morning America: Mario Batali Grilled Skirt Steak with Cherry Barbecue Sauce Recipe Ingredients
Batali said skirt steak is inexpensive and has great flavor. His cherry barbecue sauce gives some sweetness and heat to the dish, using Dr. Pepper as a secret ingredient.
- 1/4 cup chopped Rosemary leaves
- 1 bunch chopped Oregano
- 2 tbsp crushed Juniper Berries
- 4 cloves chopped Garlic
- 2 lb Skirt Steak
- 1/2 cup Olive Oil
Barbecue Sauce Ingredients
- 2 chopped Jalapenos
- 2 6-oz cans Tomato Paste
- Zest and Juice of 2 Oranges
- 1 cup frozen Tart Cherries
- 1 chopped Onion
- 2 tbsp Ancho Chile Powder
- 1 12-oz can Dr. Pepper
- 1/4 cup Brown Sugar
- 1/4 cup Red Wine Vinegar
- 1 tbsp Ancho Chile Powder
- 1/4 cup Olive Oil
- Salt & Pepper
Mario Batali: Good Morning America Grilled Skirt Steak with Cherry Barbecue Sauce Recipe Directions
- Place rosemary with oregano, juniper, garlic, and 1/2 cup olive oil in a plastic bag with a resealable top. Close and shake well to combine ingredients.
- Add meat to the bag, massaging it to coat the steak. Seal and chill for four hours, or overnight.
- For the sauce, heat olive oil on medium. Add jalapenos, ancho, and onion, cooking around eight minutes.
- Mix in tomato paste and cook three minutes.
- Next, add orange juice and zest, sugar, Dr. Pepper, and cherries. Bring to a boil; reduce and simmer for 10 minutes, stirring often.
- Transfer sauce mix to a blender. Add vinegar and blend until it is smooth. Reserve.
- Preheat your grill or broiler.
- Remove steak from marinade. Brush off any excess marinade; salt and pepper the meat.
- Place steak on the grill, cooking four minutes on the first side.
- Flip and cook two more minutes on the other side.
- Remove from heat and rest for a few minutes.
- Plate 2 tbsp barbecue sauce on each of your serving plates.
- Slice steak against the grain into 1/4” thick pieces.
- Arrange steak slices on top of the sauce on each plate.
- Garnish with ancho chile powder and rosemary.