Chef Curtis Stone returns to "The Talk" to show us how, with just a simple twist, we can take some of our favorite American dishes to the next level. Get his deliciously easy recipes here:
Grilled T-Bone Steaks with Chimichurri Serves 4
Ingredients: 3 garlic cloves, peeled 1/4 cup fresh cilantro leaves 1/4 cup fresh flat leaf parsley leaves 1 tablespoon fresh thyme leaves 1/2 tablespoon fresh oregano leaves 1 teaspoon crushed red chili flakes Zest of 1 lemon 2 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground black pepper Four 18-20 ounce T-bone steaks
Method: To make the chimichurri sauce:
Mash the garlic in a mortar and pestle until broken up into a rough paste.
Add the cilantro, parsley, thyme, and oregano and continue mashing until the herbs are coarsely ground.
Mash in the red chile flakes, then the lemon zest and vinegar.Slowly drizzle in the oil while mixing.
Season the chimichurri sauce to taste with salt and pepper and reserve.
To grill the steaks:
Prepare the barbecue for medium-high heat or preheat an indoor grill pan over medium-high heat.
Sprinkle the steaks with salt and pepper on each side.
Set the steaks on the grill, fat side down.
Grill until some of the fat is rendered and golden brown - about 3 to 4 minutes.
Lay the steaks on the grill and cook to desired doneness - about 3 to 4 minutes on each side for medium-rare.
Transfer the steaks to plates and rest for 4 minutes.
Spoon the chimichurri sauce over and around the steaks and serve.
Grilled Broccolini Serves 4
Ingredients: 2 tablespoons extra-virgin olive oil 2 teaspoons finely chopped fresh thyme 1 garlic clove, finely chopped 1/4 teaspoon dried crushed red chile flakes 2 bunches broccolini (1 pound total), stalks trimmed Salt and freshly ground black pepper
Prepare the barbecue for medium-high heat.
Whisk the oil, thyme, garlic, and chile flakes in a large bowl to mix well.
Add the broccolini and toss to coat.
Season to taste with salt and pepper.
Grill the broccolini until tender and lightly charred, turning as needed - about 8 minutes.
Transfer to a plate and serve.
Fennel and Grapefruit Salad Serves 4
Ingredients: 3 ruby grapefruits 1 1/4 cups/ about 300ml freshly squeezed ruby grapefruit juice 1 small head butter lettuce, torn into bite-size pieces 1/2 head oak lettuce or red leaf lettuce, torn into bite-size pieces 1 small fennel bulb, very thinly sliced on a mandolin 7 tablespoons/ 100ml unsalted butter 1 tablespoon drained extra-fine capers 2 teaspoons chopped fresh tarragon Salt and freshly ground black pepper
Remove the peel and white pith from the grapefruits.
Working over a large bowl to catch the juices and using a small sharp knife, cut the grapefruits between the membranes to release the segments into the bowl.
Squeeze the membranes into the bowl to extract as much liquid as possible.
Strain the grapefruit juice into a measuring cup and set the grapefruit segments aside.
You should have about 1/2 cup of grapefruit juice.
Add enough grapefruit juice to the accumulated grapefruit juice to equal 1 3/4 cups of juice total.
Simmer 1 1/2 cups of the juice in a heavy small saucepan over medium-high heat until it is reduced to 1/4 cup and has a thick syrup-like consistency - about 12 minutes.
Set the grapefruit reduction syrup aside.
Toss the lettuce leaves, fennel slices, and reserved grapefruit segments in a large bowl.
Divide the salad among 4 plates.
Melt the butter in a heavy medium saucepan over medium heat until it is a nutty brown, swirling the pan occasionally, about 2 minutes.
Add the capers, tarragon, and remaining 1/4 cup of grapefruit juice. Season the sauce to taste with salt and pepper.
Drizzle the sauce over the salads, then drizzle the grapefruit reduction syrup over the salads and serve.
Orange Rosemary Olive Oil Cake Serves 12
Ingredients: Cake: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 1 1/2 teaspoons minced fresh rosemary 1 orange 1 lemon 3 large eggs 1/4 cup whole milk 3/4 cup extra-virgin olive oil Icing sugar for dusting
Orange Glaze: 1/2 cup powdered sugar 2 tablespoon orange juice
To make cake, position rack in center of oven and preheat oven to 350°F/180°C. Lightly oil 8-inch/ 20-cm-diameter cake pan.
In medium bowl, whisk flour, baking powder, and salt to blend.
In large bowl, combine sugar and rosemary. Using microplane grater, grate peel from orange and lemon into sugar mixture, then rub sugar mixture until it is moist and fragrant. Reserve remaining orange and lemon to use their juice for quince sauce.
Using electric mixer, beat eggs into sugar mixture until pale and fluffy - about 3 minutes. Beat in milk. Gradually beat in oil. Add flour mixture and stir just until blended.
Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out with moist crumbs attached - about 35 minutes.
Transfer to rack and cool for 15 minutes. Remove or pop out cake from pan and set cake, top side up, on cake plate.
To make glaze, whisk powdered sugar and orange juice in a medium bowl until thoroughly combined. Drizzle over cake and let sit until dry.
Cut cake into wedges and serve.
Homemade Salted Caramel Popcorn Makes about 24 cups
Ingredients: Nonstick cooking spray 2 tablespoons canola oil 3/4 cup popcorn kernels 2 cups sugar 1 1/4 teaspoons sea salt
Spray 2 large rimmed baking sheets with nonstick cooking spray.
Heat the oil in a large heavy pot over medium-high heat until it is hot, but not smoking.
Add the popcorn kernels and cover the pot.
Using pot holders, shake the pot constantly over the heat as the kernels pop for about 5 minutes, or until the kernels stop popping.
Immediately spread the popcorn out on the prepared baking sheets.
Stir the sugar, salt, and 1/4 cup of water in a small heavy saucepan over low heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush.
Increase the heat and boil without stirring, occasionally brushing down the sides and swirling the pan until the syrup is a deep amber color - about 8 minutes.
Working quickly, drizzle the hot caramel over the popcorn and toss with two wooden spoons to coat the popcorn lightly.
Be careful not to get hot caramel on your skin.
Allow the caramel corn to cool slightly and run for the sofa.