Chef Michael Giletto's Steak Art

August 5, 2010 9:40:26 AM PDT
Chicago diners have an on-going love affair with steaks. The city is known for it steakhouses; prime cuts are grilled up in our backyards all summer long. Chef Michael Giletto of Food Network's Iron Chef and Chopped is also a steak lover, who knows Chicago's fondness for beef. So he's hosting a live cooking event here called "Steak Art: The Culinary Palate" that will be carried live on the internet on Friday, August 6.

The celebrity chef is partnering with Sterling Silver Premium Meats and Kenmore Live Studio www.facebook.com/kenmore to present the innovative culinary show, which boasts more than 65,000 online fans. The free event is open to the public and will stream live from the Kenmore Live Studio at Huron and Wells from 7 to 9 p.m.

The two-hour segment will feature a live audience, cooking demonstration with Chef Giletto www.michaelgiletto.com and additional art-related entertainment.

Chef Giletto will create three flavorful, culinary-inspired dishes utilizing just one cut of meat. The art exhibit will showcase The David Polk Project, adding sultry jazz to the evening's atmosphere, while local artists will interpret the event on canvas. After the show, three lucky viewers will receive one of the original artworks signed by the artist and Chef Giletto.

Chef Giletto an accomplished chef, and has appeared on both network and local television, such as Food Network's Iron Chef, Chopped, Ultimate Recipe Showdown and many other TV shows. He has cooked for Patti LaBelle and appeared in movies with Nicholas Cage and Queen Latifa. The chef has also received national recognition from the American Culinary Federation, James Beard Foundation, the Pork Board and the National Beef Council.

"I have appeared on Chopped and Iron Chef America, but the idea of integrating three artistic formats in one evening is truly unique. This is a groundbreaking approach to culinary creativity and it is fun to be a part of it." Chef Giletto said.

Seats are first-come for "Steak Art" on Friday 7 p.m. to 9 p.m. at Kenmore Live Studio, 678 North Wells Street, Chicago. To watch it live, visit Kenmore's Facebook page www.facebook.com/kenmore.

STEAK ART WITH CHEF MICHAEL GILETTO
7 to 9 pm Friday
Kenmore Live Studio
768 N. Wells (at Huron)
Chicago
Streaming live on Facebook
www.facebook.com/kenmore

STEAK PREP TIPS FROM CHEF MICHAEL GILETTO

1. Find a versatile cut of meat that can be used in multiple parts of your recipes. It's easier and makes a more cost-effective meal at home.

2. When purchasing meat, look for "flecks of fat" in the muscle. These are "flavor missiles." Once your guests try it, your meal will stand out from your sister-in-law's, brother-in-law's and your neighbor's meals. If you're in a family-friendly competition -- this is key! It will be a meal they will always remember!

3. Pick a family-friendly recipe. Get the kids involved. Summer months are perfect for them to help prep the food and trust me, they will love it! They can help with marinades or prep salad items. Most people tend to love the food they've prepared themselves so it's a great way to enhance their palettes, too.

4. When you use premium meats, your home-cooked meals will have the "restaurant quality" you deserve!

About Chef Giletto
From www.michaelgiletto.com

Chef Michael C. Giletto, Executive Chef for Cherry Valley Country Club and Gourmet Butterfly Media in NYC , developed his love of culinary arts as a young child during his time spent harvesting fresh ingredients from the land his family farmed and watching these ingredients be transformed into family feasts. From this early interest in the kitchen, Giletto has successfully expanded his culinary calling to encompass numerous awards and nominations, national television and radio media appearances, and a flourishing career as Executive Chef at one of the top rated Country Clubs on the East Coast.

Giletto's culinary creations are inspired by French, Sicilian, American, and other various ethnic and world cultures. His Sicilian heritage allows him to add the flair and wide range of bold flavors found in Mediterranean cooking to other cuisines.

"The style of my food reflects exquisite, sophisticated, contemporary, American cuisine with Mediterranean influences," says Chef Giletto. "I focus on locally-grown products, seasonal ingredients, impeccable presentation, and cutting-edge menu choices to create a truly memorable dining experience."

A key element of Chef Giletto's philosophy is that food should be as fresh and as local as possible. He has a carefully cultivated network of area growers/suppliers who enable Giletto to practice what he believes is best for procuring and serving food.

Just months after graduating from the JNA Institute of the Culinary Arts in Philadelphia, he was awarded the "Chef of the Year Award" from the American Culinary Foundation (ACF) in 2002. Soon after, Chef Giletto became the Executive Chef for the Peacock Inn's Le Plumet Royale and the four-star restaurant was awarded the distinguished James Beard Award for the "great Country Inn Chef's Series" in 2003. In 2006, Giletto's laudable Chef of the Year nomination from Chef Magazine was followed by national recognition of being appointed the Celebrated Chef for the National Pork Board. Giletto was also named Winning Chef for the National Cattleman's Beef Backer Award in February of 2008 in Reno, Nevada.

From these commendable beginnings, Giletto has become an inspiring and accomplished chef, making numerous appearances on both network and local television. After working as the lead Food Stylist for the Book and the Cook Fair in 2005, Giletto's talents were recognized by Food Network's Cat Cora. Since then, Giletto has received cooking spots on Iron Chef America, appearing as one of Cat Cora's competition Sous-chefs.

Most recently, Giletto has appeared on Food Network's Culinary Competitions, Chopped and Ultimate Recipe Showdown. He also competed on The Tyra Banks Show and won the title of "Top Pop Chef" which awarded him the opportunity to work with Patti LaBelle as her personal chef. Giletto also appeared in the documentary film Pressure Cooker which followed the trials and tribulations of a handful of culinary students as they work build their culinary careers in the Tri-state area.

Currently, Chef Giletto can be found in Skillman, NJ at Cherry Valley Country Club where he has been the Executive Chef for five years and Executive chef of Gourmet Butterfly Media for 5 years. Giletto has played an integral role in Cherry Valley's culinary rejuvenation, dramatically changing the Club's cuisine from basic continental fare to a menu with a more upscale worldly flair.

Though his management responsibilities at Cherry Valley take up much of Giletto's time, he regularly visits the JNA Institute of Culinary Arts in Philadelphia to teach classes and offer cooking demonstrations as adjunct faculty. Chef Giletto also plans to continue making network television appearances and will be appearing for a re-match on Food Network's competition "Chopped" which aired on January 12, 2010.

Chef Giletto has appeared on Food Network's Chopped and Chopped Redemption 2009;Ultimate Recipe Showdown 2008; Iron Chef America with Cat Cora season 2009; 24 Hour Restaurant Battle 2010; The Restaurant 2010; Restaurant Impossible 2010; The Next Food Network Star Finale 2010; Tyra Banks Show for "Top Pop Chef 2009;" Millionaire Matchmaker with Bravo 2010; Cook Book on Demand Series with Comcast 2007; Flavors of America with PBS 200; Culinary Bragging Rights with PBS 2010, and three major motion pictures~ Birdy with Nicholas Cage 1984, Just Right with Queen Latifah 2010 and Pressure Cooker 2009.

About Kenmore Live Studio

Kenmore recently opened the "Kenmore Live Studio," an interactive center equipped with technology to stream exciting and innovative experiences live online. Studio visitors can share their voice with the world as they watch events that include chef and designer demonstrations, new product unveilings and more, in real time via Kenmore's Facebook page. The "Kenmore Live Studio," located in downtown Chicago at Huron and Wells (678 North Wells Street, Chicago 60654), is open to the public every Thursday through Sunday. Visit www.facebook.com/kenmore to learn more

RECIPES

Skirt Steak Fajitas

Ingredients

  • 1 bunch fresh parsley, leaves only
  • 1 bunch fresh cilantro, leaves only
  • 5 cloves garlic
  • 1 teaspoon red onion~ roughly chopped
  • 2 tablespoons red vinegar
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds skirt steak
  • 12 (8-inch) whole wheat flour tortillas
  • Peppers, (Cubano, red, green and yellow bell, jalapenos)

For marinade, blend the following in a food processor:

  • 1 bunch parsley leaves
  • 1 bunch cilantro leaves
  • 5 cloves garlic
  • 1t red onion, roughly chopped
  • 2 t hot red pepper
  • 2 T red vinegar
  • 1/2 cup olive oil
  • 1 T salt
  • 1 t freshly ground black pepper
  • 1/2 sauce reserved to drizzle, 1/2 in a plastic bag with steak.

Marinate 1 pound skirt steaks in 1/2 of the sauce for an hour. Remove steak from the marinade and discard this part of the sauce.

Season the steak with salt and pepper to taste.

Use a pre-heated grill (pan). Grill 3 minutes per side, for a medium rare result. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

In a hot sauté pan, heat 2 tablespoons of olive oil.

Add:

  • 2 seeded and cut into strips Cubano peppers
  • 2 seeded and cut into strips green bell peppers
  • 2 seeded and cut into strips red bell peppers
  • 2 seeded and cut into strips yellow peppers
  • 2 seeded and cut into strips jalapenos
  • 1 sliced large red onion
  • Salt and grinds black pepper

Cook until softened, 6 to 8 minutes. Cover pan and cook 3 minutes more until peppers and onion are tender season with salt and pepper.

Warm: 12- (6 inch or 8 inch) whole wheat flour tortillas.

Build fajitas by layering:

  • Tortilla
  • Sliced steak
  • Peppers
  • Drizzle Chimichurri marinade

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive prep time: 10 minutes
Ease of preparation: easy

Beer Soaked Peppers

  • 2 tablespoons grape seed oil
  • 2 Cubano peppers, seeded and cut into strips
  • 2 green bell peppers, seeded and cut into strips
  • 2 red bell peppers, seeded and cut into strips
  • 2 jalapeno peppers
  • 2 yellow peppers seeded and cut into strips
  • 1 red onion, sliced
  • Salt and freshly ground black pepper
  • 1 can of preferred beer

In a large sauté pan heat 2 tablespoons oil over medium-high heat.

When shimmering, add peppers and onion.

Season mixture with salt and pepper then sauté until softened and the mixture begins to caramelize around the edges or about 6 to 8 minutes.

Add beer and cover.

Cook a few minutes more until the peppers and onion are tender.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Ease of preparation: easy

Philly Style Skirt Steak Street Corn

  • 4 ears sweet corn, husks removed
  • 2 tablespoons corn oil
  • 1 teaspoon of cayenne, paprika, chili powder and cumin powder mixed
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 lime, quartered

Special equipment: grill pan

Preheat a grill pan.

Rub corn with 1 tablespoon of oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes when done cool and shave the kernels off.

Separately, mix together the remaining oil, chili powder, garlic salt and black pepper. Remove corn from grill and brush with the spice mixture.

Serve with lime quarters to squeeze over corn.

Place the corn kernels on a plate and top with the grilled skirt steak (for enhanced display, twist 1 pound skirt steak into a roll after grilling and place on top of the kernels, seasoning with salt and pepper to taste

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 to 12 minutes
Ease of preparation: easy

Chicago Grown Tomato Salad with Skirt Steak

In a large bowl, toss together:

  • 4 Chicago-grown tomatoes (medium), cut into wedges
  • 4 very thinly slice scallions, green only
  • Basil chiffonade (thinly chopped strips)
  • Kosher salt
  • Drizzle red wine vinegar
  • Drizzle extra-virgin olive oil

Arrange the salad on a salad plate and top with 3 ounces of grilled skirt steak from fajitas.

Yield: 6 servings
Prep Time: 10 to 15 minutes
Ease of preparation: easy


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