Curtis Stone’s Summer Grilling Recipes (Access Hollywood Live)
First Published: July 30, 2013 11:20 AM EDT Credit:
LOS ANGELES, Calif. -- Fire up the grill! It’s summertime and BBQ season is well under way. Bravo’s “Top Chef Masters” host Curtis Stone is the go-to guy for making the ultimate grilled T-bone steak.
Curtis visited Access Hollywood Live, where he shared a few of his favorite recipes that are sure to be a hit at any outdoor party.
Grilled Chili-Rubbed T-Bone Steak & Corn On The Cob
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- Two 1X-pound T- bone steaks
- 4 ears corn, husked
- 2 tablespoons extra-virgin olive oil
In a small bowl, mix the chili powder, cumin, garlic powder, 1.5 teaspoons salt, and 1 teaspoon pepper together. Put the steaks on a platter and generously sprinkle 4 teaspoons of the spice mixture among the steaks; reserve the remaining spice mixture. Cover the steaks with plastic wrap and refrigerate for at least 1 hour, and up to 1 day.
Let the steaks stand at room temperature while you preheat the grill. Prepare an outdoor grill for medium-high cooking over direct heat.
Place the corn and steaks on a baking sheet and coat with the olive oil. Season the corn with salt and pepper.
Transfer the steaks to the grill and cook for about 7 minutes, or until the underside is well browned. Turn the steaks over and add the corn to the grill. Continue grilling the steaks, turning the corn occasionally, for about 7 minutes more, or until the meat feels only slightly resilient when pressed with a fingertip for medium-rare
Transfer the steaks to a carving board and let rest, uncovered, for about 5 minutes. Meanwhile, continue grilling the corn, with the lid closed, for about 3 more minutes, or until hot and charred in spots. Transfer the corn to a platter and season with the remaining spice mixture.
Carve the steaks and transfer to a platter. Pour the carving juices over the steak and serve with the corn.
- One 750-ml bottle Sauvignon Blanc
- 1/2 cup St-Germain elderflower liqueur
- 1/2 cup sugar, preferably superfine
- 10 ounces fresh strawberries, hulled, halved if large
- 2 ripe plums, preferably yellow, pitted and cut into thin wedges
- 2 nectarines, preferably white, pitted and cut into thin wedges
- 1 cup green or red seedless grapes, halved if large
- 1 lemon
- Ice cubes
In a large pitcher, combine the wine, elderflower liqueur, and sugar and stir to dissolve the sugar. Add the strawberries, plums, nectarines, and grapes.
Using a vegetable peeler, remove the zest from the lemon, trying to avoid the white pith that lies beneath the yellow skin. Add the zest to the pitcher. Squeeze and strain the lemon juice and add to the pitcher. Cover and refrigerate for at least 2 hours, or, preferably, overnight.
Pour the sangría into ice-filled glasses, making sure that each serving includessome fruit. Serve immediately.
Peach & Almond Cobbler
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 vanilla bean, split lengthwise
- 5 pounds ripe peaches
- 2 tablespoons fresh lemon juice
- 2 1/4 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg
- 3/4 cup plus 2 tablespoons heavy cream
- 1/4 cup sliced almonds
Vanilla ice cream, for serving
Position one rack in the center of the oven and the second rack in the lower third of the oven and preheat the oven to 400F. Coat a 13x9x2 2-inch rectangular or 10V-inch square baking dish with the butter.
To make the filling: In a large bowl, mix the sugar, flour, and cinnamon together. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean, add them to the mixture, and whisk to blend. Gently rub the peaches under cold running water to remove their peach fuzz, then pat dry.
Cut the peaches in half, remove the pits, and cut the halves into 1-inch thick wedges. Add the peaches and lemon juice to the sugar mixture and toss to coat. Set the peaches aside while you prepare the biscuit topping, occasionally tossing the peaches to help release some juices.
To make the biscuit topping: In a large bowl, whisk the flour, 4 tablespoons of the sugar, the baking powder, and salt together. Add the butter and use your fingertips to rub it into the mixture until it resembles coarse meal.
In a small bowl, whisk the egg and X cup of the cream together. Using a wooden spoon, gently stir into the flour mixture just until combined and a dough forms; do not overmix.
Spread the peach mixture in the baking dish. The dish may seem very full, but the peaches will shrink during baking. Using about W cup of dough for each biscuit, gently shape the dough into about 12 disks, placing them, as they are shaped, over the fruit and spacing them evenly. Flatten the biscuits slightly with your fingertips. Sprinkle the almonds over. Brush with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
Place an empty baking sheet on the lower oven rack (to catch any juices) and place the cobbler on the center rack. Bake for about 50 minutes, or until the biscuits are golden brown and the juices are bubbling. If the biscuits have browned nicely before the filling bubbles, tent the dish with aluminum foil and continue to bake until the filling bubbles. Cool the cobbler on a wire rack for at least 15 minutes.
Spoon into bowls and serve warm, with vanilla ice cream.
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