Roasted Chicken Thighs With Lemon, Thyme and Rosemary Recipe
Chicken Pepperoni Garlic Bread Recipe
How to Make Chicken Pepperoni Garlic Bread
Chicken Pepperoni Garlic Bread : Everyone loves a chunky bite of some good meat with melting cheese. A great hit among both kids and adults. This meaty & cheesy garlic bread is served hot as an appetiser or a snack at parties and can also be relished with a wholesome bowl of soup.
Smoked Mac And Cheese, Roasted Garlic Ribeye And More Summertime Recipes
Summer is officially here, and for food fans that means everything from simple recipes that let seasonality shine with farmers market-fresh produce to getting outside and firing up a grill to achieve perfectly barbecued proteins.
Gustavo Tosta, who goes by Guga on his popular social media channels, has harnessed his energetic approach to all things barbecue in his debut cookbook, "Guga: Breaking the Barbecue Rules."
Despite past public culinary missteps -- such as covering a beautiful wagyu steak in Nutella on TikTok, which prompted a fiery reaction from acclaimed chef Gordon Ramsay and garnered over 30 million views -- Tosta has persevered in the space in an attempt to teach other home cooks how to make classic and adventurous barbecue recipes.
Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules."
Courtesy of Gustavo Tosta
His new book is filled with 100 recipes that range from classic smoking and grilling recipes to complimentary savory side dishes with a Brazilian flare.
Tosta joined "Good Morning America" on Wednesday and shared some recipes from his new book, below.
Roasted Garlic RibeyeGarlic steak pictured from Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules."
Leo Diaz
"While picanha is 'Queen of All Meats,' many say ribeye steak is king! I somewhat agree because ribeye provides the best bite on the cow -- I am talking about the spinalis dorsi, also known as the ribeye cap," Tosta wrote in the cookbook. "When I was young, I would eat all the steak but save the cap as my last bite. Man, is it good! It's amazing! Here is one of the best ways to make it."
PREP: 1 hour 15 minutes
COOK: 30 minutes
REST: 5 to 10 minutes
SERVES: 2
Ingredients
Two 1-pound (454-gram) ribeye steaks, each about 1 1/2 inches (3.75 centimeters) thick
Coarse kosher salt
Ground black pepper
Granulated garlic
5 sprigs fresh thyme, divided
1 tablespoon grapeseed or avocado oil
4 tablespoons unsalted butter
8 garlic cloves
For the garlic compound butter:
2 large garlic heads
Olive oil
Coarse kosher salt
Ground black pepper
8 tablespoons unsalted butter, softened
1 teaspoon dried parsley
Directions
PREP AND SEASONING
1. Preheat the oven to 375 F (190 C).
2. Pat the steaks dry with paper towels. Liberally season all sides with kosher salt, black pepper and granulated garlic. Tightly wrap the steaks in plastic wrap and transfer to the fridge to rest.
3. Begin making the compound butter by slicing the tops from the garlic heads to expose a small portion of the cloves. Drizzle olive oil over the top of the heads and then season with kosher salt and black pepper.
4. Loosely wrap the trimmed garlic heads in aluminum foil. Bake for 40 minutes to 1 hour, checking the heads every 10 minutes to ensure they aren't burning. When the heads have a nice golden-brown color, remove them from the oven.
5. Carefully squeeze the heads to expel the cloves out onto a plate. Mash with a fork until a paste is formed. Allow to cool for 10 minutes.
6. Using the fork, combine the softened butter with the garlic paste and then add the dried parsley. Mash again until well combined. Place the butter on a sheet of plastic wrap. Mold the butter into a log and then transfer it to the fridge to set.
LET'S DO IT!
1. Set up the grill for two-zone cooking. Preheat to 250 F (121 C). Remove the steaks from the fridge.
2. Tie 2 thyme sprigs together with butcher's twine. Repeat with 2 more sprigs. Place the steaks over indirect heat, and then place the thyme sprigs on top of the steaks.
3. Grill for 20 minutes, turning the steaks occasionally, while moving the thyme sprigs to the top sides of the steaks, until the internal temperature reaches 120 F (49 C).
4. Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil.
5. Place the steaks in the hot skillet and sear for 1 minute per side. Flip the steaks once more, and then move the skillet over to the indirect heat. Add the butter, remaining thyme sprig, and garlic cloves to the hot skillet. (If you have too much rendered fat after the first sear, remove the steaks and clean the skillet before adding the butter, thyme, and garlic.)
6. Wearing heat protective gloves, tilt the pan and then use a large spoon to baste the steaks in the butter continuously for 1 minute per side or until golden brown. (Be careful not to burn the butter! It's OK to have brown butter, but not black [burnt] butter.)
7. Transfer the steaks from the skillet to a cutting board to rest for 5 to 10 minutes. Top each steak with 1 tablespoon of the roasted garlic compound butter.
8. Use a knife to separate the eye from the cap and then remove any silver skin from cap. Slice the eye and cap into 1/2-inch (1.25-centimeter) slices and serve.
Chef tips:
Adding compound butter onto the steak gives richness to the meat and brings out a buttery and nutty flavor. If your steak is lean use more butter. Fattier steaks use less.
Use fresh thyme and rosemary bunches to perfume and give the meat more flavor.
Cook steak for 3 to 8 minutes on each side depending on thickness and heat. But always use a thermometer and finish in cast iron skillet or hot charcoal grill.
Smoked Mac and CheeseSmoked mac and cheese pictured from Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules."
Gustavo Tosta
"Everyone loves mac and cheese and this one will be no different. The hints of smoky flavor from both the cheese and the smoker make this one amazing! And of course, you know it's going to be extra cheesy!"
PREP: 20 minutesCOOK: 30 minutesSERVES: 2 to 4
Ingredients16 ounces (454 grams) box small shell pasta3 tablespoons butter5 tablespoons all-purpose flour2 cups whole milk (plus more, if needed)1 teaspoons ground nutmeg4 tablespoons cream cheese2 cups shredded mild cheddar cheese1 cup shredded smoked Gouda cheeseCoarse kosher salt, to taste1 cup shredded mozzarella
PREP AND SEASONING1. Cook the pasta per package instructions. Drain and transfer to a large bowl. Set aside.2. Begin making the cheese sauce by melting the butter in a medium saucepan over medium heat. Add the flour and cook until the mixture begins to smell like pie dough.3. Add the milk, whisking continuously until the sauce thickens. Add the nutmeg, cream cheese, cheddar, and smoked Gouda. Stir continuously until the cheese is fully melted. (Add additional milk in small amounts if the sauce becomes too thick.)
LET'S DO IT!1. Preheat the smoker to 350 F (177 C).2. Add the sauce to the bowl with the pasta, and then toss to coat. Season to taste with kosher salt.3. Transfer the mixture to a large baking dish. Sprinkle the mozzarella over the top.4. Place the dish in the smoker. Smoke until the cheese is nice and melted, about 30 minutes. Serve warm.
Chef tips:Create a creamier texture in the mac and cheese using smoked salt for even more smoky flavor.Adding smoked paprika and smoked Gouda brings out a smokiness to the dish.
Pão de queijo - (Brazilian cheese bread)Pao de queijo pictured from Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules."
Gustavo Tosta
"From my hometown in Brazil, Uberaba, Minas Gerais, I bring you the world-famous Pão de Queijo, also known as Brazilian cheese bread. This bread is made in just about every Brazilian churrascaria (a Brazilian-style steak restaurant). It's easy to make and is really an amazing recipe!"
PREP: 10 minutesCOOK: 30 minutesSERVES: 5
Ingredients2 cups whole milk1/2 cup vegetable oil5 cups tapioca starch2 tsp fine table salt2 large eggs2 cups shredded mozzarella1 cup grated Parmesan cheese
Directions
PREP AND SEASONING1. Combine the milk and vegetable oil in a large saucepan over medium-high heat. Bring just to a boil, and then remove from the heat.2. Combine the tapioca starch and salt in a large bowl or the bowl of a stand mixer.3. Begin mixing the tapioca starch and salt with a hand mixer or stand mixer while slowly adding the milk–vegetable oil mixture. Add the eggs and continue mixing until the ingredients are combined.4. Add the mozzarella and Parmesan cheeses. Stir until a dough is formed.
LET'S DO IT!1. Preheat the oven to 325°F (163°C).2. Line a large baking tray with aluminum foil. Spray a light layer of nonstick cooking spray onto the foil.3. Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray.4. Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.)
Recipes reprinted with permission courtesy of Penguin Random House from "Guga: Breaking the Barbecue Rules."
Rachel Roddy's Recipe For Braised Courgettes With Garlic Toast
The other day, I chatted to a friend while she cut up zucchini (although they will always be courgettes to me) – a dark-green variety with tiny, white speckles called nero di Milano. One by one, she held the courgettes across the palm of her left hand, close enough that the round end pressed into her yellow T-shirt. Then, using a small, barely serrated knife with a plastic handle, she lopped off the stalk before slicing the courgette first lengthways, then, holding the two halves, across so half-moons dropped straight into the frying pan.
It was cutting: nothing special, and yet it was special, personal and spare; no chopping board or surface needed, nothing to wash or wipe. We talked about this, and she laughed like a drain at how, like her dad, her aim was "as little washing up as possible". Her dad's daughter, she also loves great wine, cheap crisps, football and developed early-onset arthritis in her 30s – or, as she describes it, "drunk hands and creaky fingers" – which gets harder and harder to ignore with every passing year. "I always hated sharp knives anyway! Straight edges, too. And uneven pieces taste better, anyway," she said while picking up another courgette and pressing it into her stomach. "In a few years, I'll be using a hammer."
I was reminded of another friend, who uses a short, stumpy knife to break off chunks of potato for his fish soup, and who swears that the pieces wouldn't thicken the soup in the same way if they were cut neatly and had straight edges. Also of the Ukrainian chef Olia Hercules's theory that, when making a scramble of tomatoes and egg, the tomatoes should be crushed by hand, because it changes the flavour for the better. And then it brought to mind Grandma Roddy, decades older than my friend is now, patiently washing, peeling and then slowly cutting cubes of potato, carrot and onion with her twisted fingers in her small kitchen, finding a way to make us the tattie hash we loved as much as we loved her, and that we could smell in our hair hours later.
Braises such as this always taste better after a rest of at least an hour, and ideally a few, because the flavours settle and mix. That day, after a bottle of really nice sparkling wine and a large bag of crisps, we had our courgettes braised in tomato with half a block of feta each. The chunky moons, cut with "drunk hands and creaky fingers", with rough edges, absorbed the sauce beautifully. So, yes, they did taste better.
Serves 4
6 tbsp olive oil1 large or 2 small white onions, peeled, halved and cut into arcsSalt750g courgettes, cut in half lengthways and then into 3cm chunks (use a board, if needed)750g ripe tomatoes, peeled and roughly chopped, or 2 x 400g tins chopped tomatoes1 garlic clove, peeled1 handful torn basil leaves
For the garlic toast75g butter1-2 garlic cloves, peeled and finely minced 4 slices bread
Put the oil, onion and pinch of salt in a frying panover a medium-low flame, and fry gently until the onion is soft and translucent.
Add the courgettes and cook, stirring every now and then, for about five minutes. Add the tomatoes and another pinch of salt, stir, then cover the pan.
Add the whole garlic clove and a pinch of salt, then cover and cook for 10 minutes, lifting the lid at some point to stir and check that the tomatoes are releasing their juices. Once the tomatoes are juicy, uncover and leave to simmer for 30-40 minutes, or until the courgettes are tender and the tomatoes reduced to a thick, sweet and rich sauce.
Meanwhile, mash together the butter and garlic, then, either spread it on the bread and bake in the oven, or melt in a frying pan and fry the bread.
During the final few minutes of cooking, stir in the ripped basil into the courgettes, taste and season. Serve the courgettes with the bread and a slice of salted ricotta or feta, if you want.
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