The Chew: Chicken Stuffed Pastries Recipe & Chicken Fried Steak Recipe

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The Chew: The Chew Tank

On The Chew May 17 2013, the cast sat down to taste test some of the viewer’s recipes. These included a beer battered chicken fried steak recipe, jamaican chicken stuffed pastries recipe, and a no more takeout stir fry recipe.

The Chew: Beer Battered Chicken Fried Steak Recipe Ingredients

  • 4 tenderized Top Round Steaks (about 1/2 pound each)
  • 1 1/2 cups Flour
  • 2 teaspoons Kosher Salt
  • 2 teaspoon freshly Ground Pepper
  • 1/8 teaspoon Cayenne Pepper
  • pinch of Garlic Powder
  • pinch of Table Salt
  • 2 Eggs (beaten)
  • 1/2 cup Buttermilk
  • 1/2 cup Beer
  • 2 cups Garlic-Infused Olive Oil

For The Gravy:

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  • 2 tablespoons Fat from pan
  • 2 tablespoons Flour mixture from above
  • 1 1/2 cups Milk (2 cups depending on desired consistency)

The Chew: Beer Battered Chicken Fried Steak Directions

The Chew: Chicken Stuffed Pastries Recipe & Chicken Fried Steak Recipe

Try Chiewer Dominique Williams-Blair’s Jamaican Chicken Stuffed Pastries Recipe.

  1. Begin by blending together in a shallow dish the flour, salt, pepper and cayenne pepper.  
  2. Then prepare the batter by combining the eggs with the buttermilk and beer in a large bowl.
  3. In a deep, heavy skillet, heat the oil to about 350F degrees.
  4. While it’s heating, prepare the steaks by seasoning them with a little salt and garlic powder.
  5. Dredge them in the flour mixture until evenly coated.
  6. Dip them in the egg mixture, and then coat them again with the flour, shaking off excess.
  7. Gently slide one steak into the hot oil after it’s reached 350F degrees.
  8. Cook for about 5 minutes, then carefully turn so as not to break the coating, and cook for another 5 minutes.
  9. The batter should be nicely browned.
  10. Drain on paper towels, and keep warm in a 200F oven while you cook the remaining 3 steaks.
  11. To make the gravy, drain off all but 2 tablespoons of the oil and whisk in some of your remaining flour mixture, gradually add the milk, continually whisking.
  12.  This keeps lumps from forming.
  13. When desired consistency is reached, serve hot over the steaks.

The Chew: Jamaican Chicken Stuffed Pastries Recipe Ingredients

For The Pastries:

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Cornmeal
  • 1 1/2 teaspoon Curry Powder
  • 1 dash Salt
  • 1/2 cup Butter (cold)
  • 1/3 cup Cold Water
  • 1 Egg (beaten for wash)

For the Filling:

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  • 2 tablespoons Extra Virgin Olive Oil
  • 1 pound Chicken Breast
  • 2 teaspoons Onion Powder
  • 1 teaspoon Curry Powder
  • 2 teaspoons Dried Thyme
  • 1 1/2 teaspoons Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cups Chicken Broth
  • 1 pinch Red Pepper Flakes (optional)
  • 1 pinch Cayenne Pepper (optional)
  • 1 cup Bread Crumbs (recipe below)

For The Bread Crumbs

  • 2 slices toasted Wheat Bread
  • 1 teaspoon Wheat Germ
  • 1/4 cup Shredded Wheat Cereal

The Chew: Jamaican Chicken Stuffed Pastries Directions

  1. Preheat oven to 400 degrees F . (Bread can be toasted in oven during the preheat.)

For the Pastries: 

  1. In a large bowl, combine the flour, cornmeal, curry powder, and pinch of salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water until mixture forms a ball.
  4. Roll the dough into a log, sectioning it off into about one half (for easier handling).
  5. Roll each section flat (approximately 1/8 inch thick) & use a cookie cutter to cut out desired circles.
  6. Repeat until all dough is used. 
  7. Set aside all cut circles in an airtight container to prevent drying out. 

For the Filling: 

  1. Heat oil in a skillet over medium heat.
  2. Stir in chicken breasts.
  3. Season with 1 teaspoon curry powder, onion powder, thyme, allspice, nutmeg, salt, and pepper. 
  4. Cook until chicken is evenly golden, stirring constantly.
  5. Shred chicken breasts. 

To Bring It All Together:

  1. Stir in chicken broth, cayenne, red pepper flakes and bread crumbs.
  2. Simmer until liquid is fully absorbed.
  3. The filling will look a bit like “stuffing”.
  4. Remove from heat, and allow to cool.
  5. Spoon equal amounts of filling into each pastry circle.
  6.  Lightly moisten inside edges of pastries with a few dabs of water, fold edges over and press together, making a half circle.
  7. Use a fork to press edges, and brush the top of each pastry with beaten egg.
  8. Place pastries on a baking pan lined in parchment paper.
  9. Bake in oven for 15 minutes,  then add another coating of the beaten egg to pastries.
  10. Bake for another 15 minutes, or until golden brown.

For the Bread Crumbs: 

  1. Combine the ingredients in a food processor and pulse until it reaches your desired texture.

The Chew: No More Takeout Stir Fry Recipe Ingredients

  • 1 pound Pork Loin (cut into very thin pieces)
  • 2 tablespoons Canola Oil
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Wine Vinegar
  • 1 teaspoon Asian Seasoning
  • 3 Bell Peppers (red; yellow; and orange) cut into 1/2-inch thick strips
  • 1 cup Snap Peas (ends snipped and string removed)
  • 3 Ribs Celery (cut into 1/2-inch pieces)
  • 3 Carrots (sliced thin)
  • 1/3 cup Cocktail Peanuts
  • 1/4 cup Scallions (diced)
  • 3 cups Broccoli (cut into florets)
  • 1 fresh Pineapple (cored and cut into 1-inch chunks)
  • 4 tablespoons Soy Sauce
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Orange Zest
  • 2 tablespoons Orange Juice (fresh)
  • 1 teaspoon fresh Cilantro (chopped; plus additional for garnish)

For the Fried Rice:

  • 4 cups Cooked White Rice
  • 2 tablespoons Vegetable Oil (divided)
  • 1 Carrot (small-diced)
  • 2 Eggs (whisked)
  • 3 slices Deli Ham (chopped)
  • 1/4 cup Cocktail Peanuts
  • 1/4 cup Scallions (chopped)
  • 1/4 cup Soy Sauce

For the Crispy Wontons:

  • 3 ounces Wonton Wrappers (12 pieces)
  • Spray of Oil

The Chew: No More Takeout Stir Fry Directions

  1. Coat meat with Asian seasoning, place in bowl with oils and vinegar.  
  2. Set aside.  
  3. Prepare vegetables and pineapple.
  4. Preheat nonstick skillet on med high heat.
  5. Add pork to pan, stirring after 1 minute, for  total of about 4 minutes.
  6. Remove from pan with slotted spoon.
  7. Turn heat down a bit.
  8. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to pan, add peanuts, toasting for 1 minute.
  9. Add peppers and celery, stir fry for 2 minutes.
  10. Add broccoli, stir fry 2 more minutes.
  11. Add red pepper flakes, pineapple, orange juice, and orange zest, soy sauce and cilantro.  Stir.
  12. Add snap peas, carrots and return pork to pan.
  13. Stir several times, remove from heat.

For the Fried Rice:

  1. Heat nonstick or ceramic skillet to med high heat.  
  2. Add vegetable oil and heat.  
  3. When hot but not smoking, add whisked egg and scramble, chopping into small pieces.  
  4. Remove from pan and put aside.  
  5. Add 1 tablespoon oil, heat, add peanuts and carrots, cook until carrots are softened, about 2 minutes.
  6. Add chopped ham, stir for 1 minute.
  7. Add cooked rice and stir.
  8. Add 1/2 cup soy sauce, stir until absorbed into rice.
  9. Add egg back into pan and fold in.

For the Crispy Wontons:

  1. Stack wonton wrappers and slice into 1/2-inch strips.  
  2. Fluff with your hands and mist lightly with oil.  
  3. Place on a small plate and microwave on high in 1 minute intervals until golden brown, about 4 minutes total.  
  4. Fluff after each 1 minute interval. 
  5. Garnish with chopped scallions and crispy wontons.  
  6. Serve aside Pork Stir fry, garnished with cilantro.

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