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:
- 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
- Begin by blending together in a shallow dish the flour, salt, pepper and cayenne pepper.
- Then prepare the batter by combining the eggs with the buttermilk and beer in a large bowl.
- In a deep, heavy skillet, heat the oil to about 350F degrees.
- While it’s heating, prepare the steaks by seasoning them with a little salt and garlic powder.
- Dredge them in the flour mixture until evenly coated.
- Dip them in the egg mixture, and then coat them again with the flour, shaking off excess.
- Gently slide one steak into the hot oil after it’s reached 350F degrees.
- Cook for about 5 minutes, then carefully turn so as not to break the coating, and cook for another 5 minutes.
- The batter should be nicely browned.
- Drain on paper towels, and keep warm in a 200F oven while you cook the remaining 3 steaks.
- 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.
- This keeps lumps from forming.
- 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:
- 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
- Preheat oven to 400 degrees F . (Bread can be toasted in oven during the preheat.)
For the Pastries:
- In a large bowl, combine the flour, cornmeal, curry powder, and pinch of salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in water until mixture forms a ball.
- Roll the dough into a log, sectioning it off into about one half (for easier handling).
- Roll each section flat (approximately 1/8 inch thick) & use a cookie cutter to cut out desired circles.
- Repeat until all dough is used.
- Set aside all cut circles in an airtight container to prevent drying out.
For the Filling:
- Heat oil in a skillet over medium heat.
- Stir in chicken breasts.
- Season with 1 teaspoon curry powder, onion powder, thyme, allspice, nutmeg, salt, and pepper.
- Cook until chicken is evenly golden, stirring constantly.
- Shred chicken breasts.
To Bring It All Together:
- Stir in chicken broth, cayenne, red pepper flakes and bread crumbs.
- Simmer until liquid is fully absorbed.
- The filling will look a bit like “stuffing”.
- Remove from heat, and allow to cool.
- Spoon equal amounts of filling into each pastry circle.
- Lightly moisten inside edges of pastries with a few dabs of water, fold edges over and press together, making a half circle.
- Use a fork to press edges, and brush the top of each pastry with beaten egg.
- Place pastries on a baking pan lined in parchment paper.
- Bake in oven for 15 minutes, then add another coating of the beaten egg to pastries.
- Bake for another 15 minutes, or until golden brown.
For the Bread Crumbs:
- 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
- Coat meat with Asian seasoning, place in bowl with oils and vinegar.
- Set aside.
- Prepare vegetables and pineapple.
- Preheat nonstick skillet on med high heat.
- Add pork to pan, stirring after 1 minute, for total of about 4 minutes.
- Remove from pan with slotted spoon.
- Turn heat down a bit.
- Add 1 tablespoon canola oil and 1 teaspoon sesame oil to pan, add peanuts, toasting for 1 minute.
- Add peppers and celery, stir fry for 2 minutes.
- Add broccoli, stir fry 2 more minutes.
- Add red pepper flakes, pineapple, orange juice, and orange zest, soy sauce and cilantro. Stir.
- Add snap peas, carrots and return pork to pan.
- Stir several times, remove from heat.
For the Fried Rice:
- Heat nonstick or ceramic skillet to med high heat.
- Add vegetable oil and heat.
- When hot but not smoking, add whisked egg and scramble, chopping into small pieces.
- Remove from pan and put aside.
- Add 1 tablespoon oil, heat, add peanuts and carrots, cook until carrots are softened, about 2 minutes.
- Add chopped ham, stir for 1 minute.
- Add cooked rice and stir.
- Add 1/2 cup soy sauce, stir until absorbed into rice.
- Add egg back into pan and fold in.
For the Crispy Wontons:
- Stack wonton wrappers and slice into 1/2-inch strips.
- Fluff with your hands and mist lightly with oil.
- Place on a small plate and microwave on high in 1 minute intervals until golden brown, about 4 minutes total.
- Fluff after each 1 minute interval.
- Garnish with chopped scallions and crispy wontons.
- Serve aside Pork Stir fry, garnished with cilantro.