The Chew: June 24 2013
On The Chew June 24 2013, Garcelle Beauvais of White House Down is cooking a beef braciole recipe with prosciutto and olives with Carla Hall and Mario Batali and Pati Jinich makes a carnitas with salsa verde recipe with Daphne Oz.
The Chew: Beef Braciole Recipe
When I hear “beef” in any recipe, my ears perk up. However, when I heard “braciole,” I had no idea what it was, so I did some research, and came back with some pretty good information about this interesting dish. Braciole have nothing to do with broccoli (LOL), but are simply thin slices of beef that are pan-fried in one of several different substances – the beef’s own juices, some olive oil, or perhaps tomato sauce. Generally, a beef braciole recipe is served with either boiled potatoes or green salad.
However, braciole doesn’t have to be made from beef to be called braciole. Braciole can be made from pork, chicken, or even swordfish.
The Chew: Pati Jinich
Pati Jinich was born and raised in Mexico, where she developed her love for food. It wasn’t just the delicious Mexican dishes that made Pati Jinich develop a love for food, it was the family of accomplished cooks that she came from, as well. Pati was once a political analyst, and her love for food was nothing more than a hobby, but at her husbands suggestions, Pati jumped into food. Pati did have a history of teaching friends and neighbors about Mexican cooking, and she was a a production assistant for the PBS food series New Tastes from Texas.
When the couple moved to DC, Pati got a a master’s degree in Latin American Studies from Georgetown. At the prompting of the Director of the Mexican Cultural Institute, Pati launched The Mexican Table in 2007.