Published on January 30th, 2020 | by Darren Paltrowitz0
A Look At Celebrity Chef Curtis Stone’s Work With Dawn Powerwash Dish Spray & More
An Australian celebrity chef, author, television personality and entrepreneur, Curtis Stone first helmed his craft after culinary school with Michelin-starred chef Marco Pierre White in London. While living in London, Stone found his way onto a variety of U.K. cooking shows which led him to being discovered by television producers elsewhere. In recent years he has hosted Food Network favorites like Kitchen Inferno, All-Star Academy, Guilty Pleasures and Beach Eats USA.
Currently Stone is collaborating with Dawn on its first new completely new form of soap since the 1970s, Dawn Powerwash Dish Spray. Stone recently hosted a private event in New York City where he “cooked and cleaned” on-site for top writers and influencers, proving that Dawn Powerwash Dish Spray could clean up promptly and effectively. Just spray, wipe and rinse.
For those not able to attend said event in New York, I obtained 3 Super Bowl-friendly recipes from Stone’s team for The Hype. So in you’re planning on hosting this Sunday for “the big game,” you can do some top-tier cooking, courtesy of Stone, before you do your cleaning via Dawn.
#1: Orecchiette with Roasted Vegetables, Lemon, and Brown Butter – Serves 4
“There’s nothing more comforting than a bowl of warm pasta on a cold wintery day! This one is so quick to whip up and a great way to get the kids to gobble up their veg! While the pasta boils, the broccolini and Brussels sprouts roast until caramelized and delicious. And within no time, they come together with fresh lemon, basil leaves, walnuts, and browned butter.” -Chef Curtis Stone
Prep Time: 10 minutes
Cook Time: 10 minutes
Make-Ahead: The roasted veg and orecchiette can be pre-cooked up to 4 hours ahead, cooled, covered separately, and refrigerated. Be sure to reserve the pasta water too.
- Thin layer of polymerized (baked-on) grease on baking sheet from broiling/roasting vegetables.
- Residue of starchy pasta in pot of boiling pasta water.
- Messy buttery/greasy skillet from browning butter without pieces of food left behind.
- 8 oz broccolini, woody ends discarded, florets separated, stems cut into 1 1/2-inch pieces
- 8 oz Brussels sprouts, leaves separated
- 2 tbs melted butter plus 6 tbs unsalted butter, divided
- 12 oz orecchiette
- 1/2 cup walnuts, toasted, chopped
- 4 garlic cloves, sliced
- 1 cup (not packed) fresh basil leaves, coarsely chopped
- 1 lemon
- Preheat broiler. On baking sheet, toss broccolini and Brussels sprouts with 2 tbs melted butter. Season with salt and pepper. Broil vegetables, tossing veggies halfway through, for 5 minutes, or until veggies are crisp-tender and beginning to char in spots. Transfer to bowl. Spray, wipe and rinse baking sheet, measure cups, mixing spoon.
- Meanwhile, cook orecchiette in large pot of boiling salted water over high heat, stirring often, for 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1 cup of pasta cooking water. Drain orecchiette. Spray, wipe and rinse pot.
- Heat large deep skillet over medium-high heat. Add remaining 6 tbs butter and cook, stirring, for 2 minutes, or until butter has turned hazelnut brown in color and stopped foaming. Stir in walnuts and garlic and continue cooking and stirring for 30 seconds, or until garlic is light golden brown. Remove from heat and carefully stir in 1/2 cup reserved pasta water (mixture will bubble).
- Fold pasta, roasted vegetables, and basil into brown butter in skillet. Grate lemon zest over pasta and squeeze in juice. Toss pasta and season with salt and pepper. Stir in enough reserved cooking water to moisten pasta as needed. Divide among four pasta bowls and serve. Spray, wipe and rinse colander, skillet, measure cups, zester, bowl, colander, mixing spoon.
#2 – Curtis Stone’s Croque Madame – Serves 4:
Prep Time: 5 minutes
Cook Time: 15 minutes
Make-Ahead: Mornay sauce can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm in a heavy saucepan over medium heat, stirring, for about 3 minutes and adding more milk to thin sauce to desired consistency, if necessary.
- Thin layer of polymerized (baked-on) grease on baking sheet from broiling sandwich.
- Messy saucepan and whisk from creamy cheesy sauce.
- Messy grater from grating Gruyere cheese.
- Messy buttery/greasy skillet from toasting bread slices without pieces of food left behind.
- Messy buttery/greasy skillet from frying eggs without pieces of food left behind.
- Assorted messy tools: spatula, spoon/ladle, measuring cups/tablespoons
- 2 tbs (1/4 stick) unsalted butter
- 2 tbs all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Gruyère cheese
- 1 tbs Dijon mustard
- Pinch of freshly grated nutmeg
- 1 tbs unsalted butter
- 4 3/4-inch-thick slices rustic country white bread
- 1/2 cup grated Gruyère cheese
- 8 thin slices ham
- 4 large eggs
- To make Mornay sauce, grate 2 cups Gruyere cheese. Transfer to bowl.
- In a medium heavy saucepan, melt butter over medium-high heat. Spray, wipe and rinse cheese grater and cutting board.
- Stir in flour into the melted butter and cook, stirring frequently, for 2 minutes, or until butter and flour are well blended and beginning to smell toasted. Gradually whisk in half of milk, and bring mixture to a boil, stirring constantly to prevent lumps. Whisk in remaining milk and return to a boil, stirring constantly. Simmer, stirring, for 3 minutes, or until sauce has thickened.
- Remove from heat and stir in Gruyère until melted. Stir in Dijon mustard. Grate in pinch of nutmeg and season with salt and pepper. Transfer sauce to bowl.
To make croque madame:
- Divide half of Gruyère among 4 slices of bread; top each with 2 slices of ham and then sprinkle remaining cheese on top. Cover with remaining 4 bread slices.
- Melt butter on large griddle pan over medium heat. Cook sandwiches until cheese melts and ham is heated through. Spray, wipe, and rinse saucepan and silicone spatula.
- Transfer sandwiches to baking sheet. Spray, wipe and rinse griddle, cheese bowl.
- Melt 1 tbs butter on same griddle over medium-high heat. Crack eggs onto griddle and fry for 3 minutes, or until egg whites have set and yolks have thickened but not set. Spray, wipe, and rinse whisk, measure cups, measure spoons, microplane grater.
- Place 1 sunny-side-up egg on each sandwich.
- Spoon Mornay sauce evenly over toasts.
- Preheat broiler. Arrange sandwiches on baking sheet. Broil sandwiches to gratinee sauce. Spray, wipe and rinse sauce bowl, spoon, griddle, spatula.
- Serve immediately.
#3: Ribeye Steak Sliders with Caramelized Onions – Serves 6:
“When I was a kid, my dad would take us for fish and chips every Friday night. The only other thing that you can buy at an Australian fish and chips shop is a steak sandwich, and I would have a dilemma every week about which to order. These days I like to make the sandwich with Gruyère, beef, and horseradish sauce. They’re a terrific trio and the caramelized onions cap this off.” Chef Curtis Stone
Prep Time: 10 minutes
Cook Time: 30 minutes
- Caramelized onions:
- 2 tablespoons olive oil
- 2 large yellow onions (about 1 3/4 pounds total), halved lengthwise and cut into thin half-moons
- 4 large sprigs of fresh thyme
- 1 bay leaf
- 2 garlic cloves, finely chopped
- 1/4 cup sherry vinegar
- 1 cup reduced-sodium beef broth
- 1/2 cup prepared horseradish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 ribeye steaks (each about 12 ounces and 1 inch thick)
- 6 ciabatta rolls, split
- 8 ounces Gruyere cheese, thinly sliced
- 2 cups arugula
To caramelize the onions:
- Heat a large heavy skillet over medium-high heat. Add the oil, then add the onions, thyme, and bay leaf and cook, stirring often, for about 15 minutes, or until the onions are tender and golden brown.
- Add the garlic and sauté for about 2 minutes, or until beginning to soften. Add the vinegar and cook for about 1 minute, or until reduced by half. Add the broth, bring to a boil, and cook for about 2 minutes, or until reduced by half. Remove the thyme stems and bay leaf. Season to taste with salt and pepper. Remove from the heat and cover tightly to keep warm.
Meanwhile, make the horseradish sauce:
- In a small bowl, mix the horseradish, mayonnaise, and sour cream to blend. Season to taste with salt and pepper.
To cook the steaks and toast the ciabatta:
- Preheat a large skillet over medium-high heat.
- Season the steaks with salt and pepper. Sear the steaks for about 3 minutes on each side, 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 for 5 minutes. Let the skillet cool and spray, wipe and rinse.
- Arrange the top and bottoms of the ciabatta on a baking sheet. Divide the cheese among the ciabatta tops. Broil until the cheese has melted and the bread is toasted, about 2 minutes. Let cool and spray, wipe and rinse the baking sheet.
To assemble the sandwiches and serve:
- Spread about 1 1/2 tablespoons of the horseradish sauce over the cut sides of the ciabatta bottoms. Trim the excess fat and sinew from the steaks, then thinly slice the steaks across the grain. Divide the steak slices among the sauce-topped rolls. Spoon the onions and their jus over the steak. Drizzle 1 tablespoon of the sauce over each. Top with the arugula and ciabatta roll tops, cheese side down, cut the sandwiches in half, and serve. Spray wipe and rinse the carving board and bowls.