The Chew April 11 2016 Recap
The hosts of The Chew shared their restaurant secrets to creating flavorful and appetizing dishes. Michael Symon shared a recipe for Grilled Hanger Steak with Pickled Chili Salad, just how it’s served at his restaurant, Lola. Now, you can make the menu staple at home!
The Chew: Sesame Cheese Puff Bite-Sized Burgers Recipe
Carla Hall kicked off the episode by sharing a recipe for Sesame Cheese Puff Bite-Sized Burgers. You haven’t had a slider until you’ve had one served on a a sesame cheese puff bun! Carla found a way to add even more flavor and pizzazz to a tiny burger, and you won’t want to pass up this recipe!
The Chew: Grilled Hanger Steak With Pickled Chili Salad
This recipe for Grilled Hanger Steak with Pickled Chili Salad has been on the menu at Lola since it opened. It’s a clear favorite among diners, which is why it was all-the-more surprising that Michael was willing to share the recipe with viewers. If you can’t make a trip to Lola Bistro in Cleveland, then whip up this dish yourself at home! It’s surprisingly a lot easier than you may think.
The Chew: Pork Cutlets & Broccoli With Vermicelli Fideua Recipe
Mario Batali then selected a basket of random ingredients, not knowing what was inside. He was challenged to create a dish using pork cutlets, vermicelli, broccoli, red onion, and more! Like always, Mario was able to think on the fly and come up with a recipe for Pork Cutlets and Broccoli with Vermicelli Fideua. He explained that fideua is basically pasta cooked up like rice, made by breaking the pasta into small pieces.
The Chew: Vieux Carre Recipe
Finally, Clinton Kelly was inspired by Dan Churchill’s first visit to New Orleans, to craft a tasty cocktail. His New Orleans-themed Vieux Carre is a refreshing drink perfect for mixing up your bar menu. He also shared his biggest secret to making the tastiest cocktails!