Today Show: Curtis Stone What’s For Dinner
Chef Curtis Stone just debuted his fifth cookbook, What’s For Dinner, the perfect cookbook for any family on the go. He said he wrote the entire book for the busy family that needs to eat on the fly, who wants to be cheap and who needs to be extra healthy. Each chapter in the book corresponds to the best foods to eat that day and the best recipes to get you ready for the next day.
Curtis Stone Peppered Rib Eye Steak Recipe
Curtis Stone Peppered Rib Eye Steak Ingredients:
- 1 1/2 tablespoons olive oil
- 1 cup finely chopped yellow onions
- 1 pound fresh baby spinach
- 3/4 cup heavy cream
- 3 ounces blue cheese, such as Maytag
- Kosher salt and freshly ground black pepper
- Four 12-ounce boneless rib-eye steaks
- Kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1/4 cup olive oil
Curtis Stone Peppered Rib Eye Steak Directions:
- Heat a large saucepan over medium-high heat. Add the olive oil and onions and cook, stirring often, for about three minutes. Add the spinach and sauté for two to three minutes or just until it wilts. Transfer the spinach to a sieve and press firmly to remove as much liquid as possible.
- Add the cream to the saucepan, bring to a simmer over high heat and simmer for about two minutes. Stir in the spinach. Coarsely crumble half of the blue cheese over the spinach and toss to coat. Season lightly to taste with salt and pepper.
To cook the steaks:
- Place a wire rack on a rimmed baking sheet. Sprinkle the steaks with salt and the cracked pepper, pressing the seasonings into the meat. Heat two large, heavy skillets over high heat. Add two tablespoons of olive oil to each skillet, then add two steaks to each skillet and cook for about four minutes per side, or until the meat feels only slightly resilient when touched with a fingertip for a medium-rare steak.
Curtis Stone Two-Cheese Quesadillas With Chorizo Recipes
Curtis Stone Two-Cheese Quesadillas With Chorizo Instructions:
- About 3 tablespoons canola oil
- 12 ounces fresh Mexican-style chorizo, casings removed
- 4 large fresh hatch, Anaheim or poblano chilies, seeded and cut lengthwise into long thin strips
- Kosher salt
- 2 1/4 cups shredded Monterey Jack cheese
- 2 cups crumbled queso fresco
- Four tortillas, flour or whole wheat
Curtis Stone Two-Cheese Quesadillas With Chorizo Directions:
- Heat a large skillet over medium-high heat. Add one tablespoon of the canola oil, then add the chorizo and cook, breaking it up into bite-size pieces with a wooden spoon until lightly browned. Using a slotted spoon, transfer the chorizo to a bowl and set aside. Pour out all but one tablespoon of the fat from the skillet.
- Add the chilies to the skillet, season with salt and cook, stirring occasionally, for about 10 minutes, or until crisp-tender and slightly charred. Remove from the heat.
- Meanwhile, heat a large skillet over medium-low heat. In a medium bowl, mix the jack cheese and queso fresco together. Brush one side of each tortilla with canola oil. Turn the tortillas oil side down on the work surface.
- For each quesadilla, sprinkle a heaping 1/2 cup of the cheese mixture over the bottom half of a tortilla and top with one-fourth each of the chorizo and chilies, then another heaping 1/2 cup of the cheese mixture. Fold the top half of the tortilla over the filling and press lightly to compact.
- Working in batches, place the quesadillas on the griddle and cook, turning halfway through cooking until golden brown and the cheese is melted.
Curtis Stone Steak and Green Bean Stir-Fry Recipe
Curtis Stone Steak and Green Bean Stir-Fry Ingredients:
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese rice wine or dry white wine
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 pound flank steak, excess fat trimmed and cut across the grain into 4-inch-thick slices
- 1 large red bell pepper, cored, seeded, and cut into 1/4-inch-wide strips
- 8 ounces green beans, trimmed and cut in half on the diagonal
- 1 1/2 cup thinly sliced shallots
- 2 large garlic cloves, finely chopped
- 2 tablespoons finely chopped, peeled fresh ginger
- 3 large scallions (white and green parts), thinly sliced on the diagonal
- 1 teaspoon toasted sesame oil
- Fresh cilantro leaves, for garnish
- 2 teaspoons toasted sesame seeds, for sprinkling
- Rice, for serving
Curtis Stone Steak and Green Bean Stir-Fry Directions:
- In a small bowl, mix 1/4 cup water with the oyster sauce, rice wine and soy sauce; set aside. Heat a wok or large skillet over high heat. Add one tablespoon of the canola oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring until well-browned on the bottom. Transfer the beef to a rimmed baking sheet.
- Add the remaining one tablespoon canola oil to the wok, then add the bell peppers and green beans and cook, stirring often, for about two minutes. Stir in the shallots, garlic, ginger and oyster sauce mixture, add to the wok, and cook, stirring often, for about two minutes. Return the beef and its accumulated juices to the wok, add the scallions and stir for about one minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat.
Curtis Stone Conchiglie Pasta With Chorizo Recipe
Curtis Stone Conchiglie Pasta With Chorizo Ingredients:
- 3 tablespoons olive oil
- 6 ounces smoked Spanish chorizo links, casings removed and cut into pieces
- 2 large red bell peppers, cored, seeded and cut into 1/2-inch pieces
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 pound conchiglie (pasta shells)
- 5 ounces fresh baby spinach (about 7 cups not packed)
- Kosher salt and freshly ground black pepper
Curtis Stone Conchiglie Pasta With Chorizo Directions:
- Heat a large, heavy nonstick skillet over medium-high heat. Add the olive oil, and then add the chorizo and cook, stirring occasionally, for about three minutes, or until beginning to brown. Add the bell peppers and onions and cook, stirring occasionally for about five minutes, or until the onions are translucent and tender. Stir in the garlic and cook for about two minutes, or until tender. Stir in the lemon zest and lemon juice.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring often to prevent the pasta from sticking together, for about eight minutes, or until tender but still firm to the bite. Scoop out and reserve ¾ cup of the pasta cooking water. Drain the pasta.
- Add the pasta, reserved cooking water and the spinach to the chorizo mixture and stir until the spinach wilts. Season to taste with salt and pepper.