WEEKDAYS 11e|10c|p

5th Annual View/ Chew Cook-off Recipes

By The View | Apr 10th, 2017

The 5th Annual View / Chew Cook-off took place on the Monday April 10, 2017 episode of The ViewWatch as the co-hosts partner up and create delicious takes on American classics.  Like what you see and want to try these meals yourself? Check out the full recipes below.

MARIO BATALI & WHOOPI: TEAM "CROC-POT"

PHILLY CHEESESTEAK

4 sandwiches

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

For the Cheesesteak:

3 tablespoons olive oil

2 large yellow onions (peeled and sliced)

Kosher salt and freshly ground black pepper

2 pounds rib eye or round steak (thinly sliced 1/8-inch or less)

1 teaspoon red wine vinegar

For the Cheddar Fonduta:

3/4 cup heavy cream

6 ounces sharp yellow cheddar cheese (grated)

1 egg yolk

1/4 cup Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

To Assemble:

16 slices provolone cheese

4 sub rolls (split and toasted)

1/2 cup pickled peppers (sliced)

Directions:

Preheat the oven to broil. 

For the Cheesesteak:

Heat the oil in a large cast iron skillet over medium high heat. Add the onion and saute until caramelized, about 25 minutes. Add the salt to taste and saute until they are softened. Remove from the pan and set aside. 

Increase the heat to high. 

Season the meat with Kosher salt and freshly ground black pepper. Working in batches if necessary, add the meat to the hot pan and cook, without turning, until dark brown on the first side, 1 to 2 minutes. Turn the meat, cook briefly, and push to the side of the pant to give you room to cook more of the meat. Repeat until all of the meat is cooked, then splash the vinegar in the pan, and cook until the vinegar is gone, about 30 seconds. Add the caramelized onions and peppers, mix to combine and set aside. 

For the Cheddar Fonduta:

Heat the heavy cream in a saucepan over medium heat. Remove from heat and add the grated cheddar cheese mixing until smooth. Season with salt and pepper. Whisk in the egg yolk and the Parmigiano cheese. 

To Assemble:

Divide the provolone cheese among the sub rolls, then top with the meat mixture and pickled peppers. Drizzle with the cheddar fonduta and place the sandwiches under the broiler to melt the cheese. Serve hot. 

DAPHNE OZ & SARA: TEAM "HOT CROSS BLONDES"

DOUBLE DECKER BUFFALO GRILLED CHEESE SANDWICH 

4 Servings

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients:

1  cup  hot sauce

1 1/2  sticks  butter (divided)

1  rotisserie chicken (skin discarded, shredded)

4  scallions (sliced on a bias)

1  pound  white cheddar (shredded)

16  slices  white bread

Spicy Mayo :

1/2  cup  mayonnaise

2  tablespoons  hot sauce

Directions:

In a medium saucepan, heat hot sauce and 1/2 stick of butter until warm and butter is melted, about 4 minutes. Add shredded chicken and scallions and toss until the chicken is coated evenly. Keep on low heat to keep warm. 

In a medium bowl, whisk together the mayonnaise and hot sauce. Set aside until ready to build sandwiches. 

To Assemble:

Spread one side of each slice of bread with the spicy mayonnaise. Divide the cheese evenly on the dry side of 8 pieces of bread. Top with 8 remaining slices of bread to form a sandwich, leaving the spicy mayonnaise on the outside. 

Heat a griddle or large non stick saute pan over medium heat. Add 1 tablespoon of butter, once bubbling, griddle one sandwich at a time until golden and crispy, about 4 minutes on each side. Repeat until all sandwiches are cooked. 

Divide the chicken mixture between the 4 grilled cheese sandwiches. Top with the remaining 4 grilled cheese sandwiches and slice in half to serve. 

CARLA HALL & SUNNY: TEAM "AND JUSTICE FOR HALL"

SPRING VEGETABLE POT PIE

8 Servings

Prep Time: 25 mins

Cook Time: 1 hr

Total Time: 1 hr 25 mins

Ingredients:

For the Pie Crust:

1 recipe Carla's perfect pie crust

1 egg (beaten)

coarse sea salt and freshly ground black pepper

For the Pot Pie Filling:

2 tablespoons olive oil

1 leek (whites and light greens, sliced into 1/2-inch thick half moons)

1 pound baby carrots (sliced on a bias into 1/2-inch thick half moons)

1/2 pound asparagus (sliced on a bias into 1/2-inch thick half moons)

1 cup peas

4 tablespoons unsalted butter

3/4 cup all purpose flour

1/4 cup white wine

2 quarts vegetable stock

1 bay leaf

1 lemon (juiced)

1/4 cup tarragon (chopped)

1/4 cup parsley (chopped)

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400ºF. Line a baking sheet with parchment. 

For the Pie Crust:

Make the pie crust according to the recipe. Roll the dough out 1/4-inch thick and using a 3 1/2-inch cookie cutter cut 8 rounds (slightly larger than your ramekins). Transfer to the parchment lined baking sheet brush with the beaten egg and season with coarse salt and freshly ground black pepper. Bake until golden, about 15-20 minutes, rotating the tray halfway through. Transfer to a cooling rack and let cool completely.

For the Pot Pie Filling:

Grease 8 small ramekins with non-stick cooking spray and place on a baking sheet. 

In a large saute pan, add the olive oil and heat over medium high heat. Add the leeks and cook until softened, about 5 minutes. Add the baby carrots and asparagus and cook for 5 minutes until tender. Stir in the peas, season with salt and pepper and cook for an additional 2 minutes. Remove from heat and set aside.

In a Dutch oven, add the butter and heat over medium high heat. When the butter has melted whisk in the flour and season with salt and pepper. While whisking, gradually add the white wine and vegetable stock. Add the bay leaf and bring the mixture to a boil and reduce to a simmer. Continue to simmer for 15 minutes stirring occasionally. 

Transfer the cooked vegetables to the Dutch oven and stir in lemon juice, tarragon and parsley. Season with salt and pepper. 

Using a ladle, evenly divide the mixture between the prepared ramekins, about 3/4 of the way up. Top each ramekin with the baked pie crust rounds and serve! 

MICHAEL SYMON & JOY: TEAM "THE BALD & THE BEAUTIFUL"

EGGPLANT PARMESAN WITH QUICK TOMATO SAUCE

4 to 6 Servings

Prep Time: 45 mins

Cook Time: 2 hrs

Total Time: 2 hrs 45 mins

Ingredients:

For the Eggplant:

2 large Italian eggplants (peeled and sliced 1/2-inch thick)

1 teaspoon Kosher salt

1 cup all purpose flour

4 large eggs (beaten)

1 1/2 cups panko bread crumbs

3/4 cup freshly grated parmesan cheese

2/3 cup olive oil

Kosher salt and freshly ground black pepper

For the Quick Tomato Sauce:

2 tablespoons olive oil

1 yellow onion (peeled and minced)

3 garlic cloves (peeled and minced)

2 cans whole peeled tomatoes (28 ounces)

2 teaspoons red pepper flakes

Kosher salt and freshly ground black pepper

To Assemble:

1 pound fresh mozzarella cheese (thinly sliced)

1/2 cup freshly grated parmesan

Kosher salt and freshly ground black pepper

Directions:

Preheat your oven to 350ºF. Set up two baking sheets fitted with wire racks. 

For the Eggplant:

Season the eggplant slices with Kosher salt and lay in a single layer on a paper towel lined baking sheet. Let the eggplant sit for about 45 minutes to release the excess liquid. 

Meanwhile set up your breading station using three shallow dishes. To the first dish add the flour and season with salt and pepper. To the second dish add the beaten eggs. To the third dish add the panko bread crumbs, parmesan cheese and salt and pepper. 

Starting with one piece of eggplant, dredge in flour then dip in the egg, shake off the excess egg. Coat in the bread crumb mixture and shake off the excess. Transfer to the prepared baking sheet fitted with a wire rack. Repeat with remaining eggplant slices. 

In a large saute pan heat the olive oil over medium high heat. In batches, cook your breaded eggplant slices, turning once, until deep golden, about 5 minutes. Transfer your cooked eggplant to a paper towel lined plate. Season with salt. Repeat with remaining breaded eggplant. 

For the Tomato Sauce:

Heat a small Dutch oven with olive oil over medium high heat. Add the onions and garlic. Season with salt and cook, stirring occasionally, until the onions soften, about 3 minutes. Add the tomatoes and their juices, breaking them up with your hands as you add them. Add the red pepper flakes and season with Kosher salt and freshly ground black pepper. Cook for 5 minutes allowing the sauce to slightly reduce. 

To Assemble:

In an even layer, add 1 cup of the tomato sauce to the bottom of a 9" x 13" baking pan. Place a layer of 1/3 of the eggplant slices on top and drizzle with a thin layer of tomato sauce. Top with 1/3 of the mozzarella followed by a second layer of eggplant. Add another cup of tomato sauce, mozzarella and the last layer of eggplant. Finish with a final cup of the tomato sauce and the remaining 1/3 of the mozzarella cheese. Sprinkle with freshly grated parmesan. 

Cover the dish with foil and bake until the eggplant is bubbling, about 45 minutes. Remove the foil and bake for an additional 30 minutes until the cheese begins to brown. Let rest for at least 30 minutes before serving. Serve with additional tomato sauce on the side. 

Tip: This is a great dish to make ahead! Build your eggplant parmesan the day before and bake it off the next day! 

Watch as the judges deliberate and select the winner of the 5th Annual View / Chew Cook-off below.

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