By Megan Shelton
It’s been four months since the Season 2 premiere of Netflix’s Queer Eye reboot, and I’m still wondering ~who gave me permission~ to watch every episode more times than I’d like to admit. But seriously, how could you not be enamored by the new Fab 5? After all, they are, for lack of a better word, fabulous. Though we love them all together, they’re all busy and influential individually.
Antoni Porowski, the QE food-and-wine guy, is no exception. He just opened a restaurant in NYC, he’s writing a cookbook, and oh, he’s coming to campus for a cooking demonstration and Q&A on October 20th. Tickets are selling fast, and they’re available online or at the Schine Box Office. Before you “get stuck in a rut with your margarita,” we’ve put together a list of our favorite dishes Antoni has prepared over the seasons.
Avocado, salt, lime juice, Greek yogurt, chips (or something else you can use to dip in the guac)
Slice the avocados right along the pit, and use a knife to remove the pit carefully and quickly. Scoop the avocado out of the peel with a spoon and put into a large bowl. Add a dash of salt, and the juice from half of a life. Mash it up a bit, and then add Greek yogurt to make the guacamole a bit creamier. Grab a chip (or something else you can use to dip in the guac) and enjoy! “You have like, four ingredients and you have an amazing guacamole!”
Clean-Eating Avocado Grapefruit Salad & Fricking Delicious Sangria
THE SALAD: Grapefruit, avocado, Dijon mustard, olive oil, kosher salt
Cut both ends off of grapefruit. Peel or cut the skin off and use a knife to slice off all the white. Then, cut the grapefruit into individual wedges. Squeeze a few of the grapefruit wedges into a measuring cup; this is the base for the vinaigrette. Add Dijon mustard and olive oil, plus a dash of kosher salt. Cut an avocado and slice it. Plate the grapefruit wedges and avocado slices as you see fit, then slowly use the vinaigrette to dress the plate.
THE SANGRIA: Grapefruit, lemon, apple, sugar, cognac, red wine
Macerated (mixed with sugar to turn them into a sort of jam)
Add grapefruit, lemon, apple to a mixture with sugar and let it sit so that they turn into “a sort of jam.” Add macerated fruits to a pitcher. Dump sugar into pitcher, then add cognac and red wine – “just dump it right in.” For extra cuteness, spear sliced watermelon, blueberries, orange and pineapple and balance on the rim of the glass. “It’s over the top ridiculous, but how freaking cute is it?…Cheers!”
Roasted Cauliflower & Green Goddess Dressing
THE CAULIFLOWER: Cauliflower, olive oil, salt
Make an incision in the trunk of each head of cauliflower, just crack, and the cauliflower will crumble off in little pieces. Once the cauliflower is cut, grab a bowl, put them in, and dowse them with olive oil so that they brown and don’t stick to the pan. Salt them, then put them in the oven, heated at 375, for 20 to 25 minutes, then flip them just for another five minutes or so on the other side to get them nice and brown.
THE DRESSING: Cilantro, parsley, green onion, jalapeño, avocado, olive oil, Greek yogurt
Here comes the Green Goddess Dressing, a “mean, wicked, tangy, sexy dipping sauce.” We’ll be using a lot of green here. Rip off fresh cilantro and parsley and put into a food processor. Add green onion, jalapeño, and avocado to make it super creamy. Traditionally, green goddess dressing calls for mayonnaise, but using Greek yogurt makes this lighter. Generously pour in olive oil, you don’t want this dressing to be a thick paste. Top of the food processor and pulse. If it’s too dry, add some olive oil. Enjoy!
Pasta with all’Amatriciana Sauce
THE PASTA: Pasta of your choosing, olive oil, salt
In this episode, a professional chef helps Antoni cook, and they make pasta from scratch. We’re all students here, so the likelihood that we’ll have time cook a whole meal from scratch is slim to none (to Antoni’s dismay). So, pick a pasta of your choosing and cook on the stove with olive oil and a dash of salt.
THE SAUCE: Olive oil, prosciutto, onion, chili flakes, tomato paste, crushed tomatoes, tomato sauce
You can cook the all’Amatriciana sauce at the same time as the pasta. Bring a pan with olive oil and prosciutto to simmer. Take out the prosciutto when it’s nice and brown, and leave the fat. Then, add diced onion, chili flakes, tomato paste and cook it down. Have the onions soak up all of the paste and the chili flakes. Put the crushed tomatoes and tomato sauce in the pan last. Buon appetito!
Sushi-grade tuna, mayonnaise, Sriracha, sesame oil, salt, Ponzu, serrano pepper, black sesame seeds, cilantro, white sesame seeds, truffle oil
These days, you can buy frozen sushi-grade tuna; since it’s frozen in a block, it’s easier to cut this way. Antoni makes two different styles of poké: super-traditional spicy mayo and Ponzu (soy sauce infused with yuzu rinds). For the spicy mayo, mix mayonnaise, Sriracha and sesame oil together in a small bowl, drizzle over a bowl of tuna, add a dash of salt and you’re done! For the Ponzu poké bowl, add Ponzu sauce to a small bowl of mayonnaise, and mix it up until it’s nice and smooth. To further assemble the poké bowls, add serrano peppers and black sesame seeds for texture to the spicy mayo bowl, and add cilantro, white sesame seeds and a dash of truffle oil to the Ponzu bowl. And that’s it!