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Video: Map out meals with chilaquiles burgers and more

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    >>> back now at 8:52 with your mapped out weekly meals and the recipes are courtesy of stephanie , the chef from chicago's famed girl and the goat restaurant. stephanie , good morning.

    >> good morning.

    >> we'll start with the basic grilled chicken , this is with blueberries and snap peas so kind of a healthy sal lat at the end of a nice long day.

    >> you can use any meat that you picked up at the store. we're used grilled chicken because everybody has grilled chicken around. this is for monday, today.

    >> while the chicken is grilling we'll make the salad, snap peas .

    >> i wanted to celebrate spring because back in chicago it's almost spring. we have snap peas , rad ishz, a little bit of pineapple. you want to think about texture and the blueberries, so a lot of people forget to put blueberries in their savory dishes, simple vinaigrette, lemon juice , shallots and spice.

    >> easy to make yourself.

    >> all we're going to do is place a little chicken breast .

    >> you let it rest and sit a little bit.

    >> exactly, get some flavor from the grill but you could bake it as well, slice it up and put a salad on top.

    >> how great that looks, perfect. wonderful. let's move on to tuesday's meal, now we're making burgers, although these are a little bit different.

    >> they are.

    >> they're served with a shi chilaquiles.

    >> we call it our marinara with quotes because it's a play on marinara.

    >> fennel and onions that have been in there and browning for a while.

    >> you want to let them let the juices out. we add miso which is salty and different and this is garr rick that's been simmered in a little bit of oil and has that yummy sweetness from the garlic.

    >> your mother's sauce.

    >> we use it and finish it with all sorts of things at the restaurant. you make this at the beginning of the week and keep adding to it.

    >> you add the tomatoes when that simmers down.

    >> exactly. now we have a little bit of sauce finished, cooked for about an hour. we'll add in some a little bit of butter, keeping it healthy. we want to add extra flavor and then going to add in tortilla chips . back at the restaurant we make our own.

    >> that's what makes the chilaquiles. i knew i was going to splatter that on you.

    >> you did good. once the tortilla starts to soften we get the cheeses.

    >> that's the burger you cooked up the regular way.

    >> i thought of it getting warm out and wanted to grill everything.

    >> the sauce.

    >> a little bit of the tortilla mix and to add spice. i'm a spice whiz so we added on chilies.

    >> looks delicious. over here extra meals, using that same mother sauce, you're now going to make, what is this?

    >> this has a little bit of ocra and eggplant we mixed in with cashews, putting a little asian flair and i have you taste this before we have chicken and leek soup with fried macaroni to crisp it up.

    >> chicken left over from earlier.

    >> with two things we have four meals.

    >> this is really good. i like your take, stephanie , fantastic.

    >> you want to try tried macaroni?

    >> it's really healthy. stephanie , thank you so much.

    >> thank you.

TODAY recipes
updated 4/12/2013 2:35:31 PM ET 2013-04-12T18:35:31

Top Chef winner Stephanie Izard plans out must-try meals for each day of the week: chicken with blueberries, chilaquiles burgers, eggplant stew and more.

Grocery list

  • 2 chicken legs
  • 2 chicken thighs
  • 1 ½ pound skinless, boneless chicken breast
  • 2 pound ground beef
  • Extra Virgin Olive Oil
  • Vegetable Oil
  • 1/3 cup Sherry vinegar
  • 3 tablespoons rice vinegar
  • ¼ Tamari Soy Sauce
  • 1 1/3 cup white wine
  • 2 quarts chicken broth
  • 1 pound leeks
  • 2 Japanese eggplants
  • 12 pieces okra
  • 1 tablespoon minced shallot
  • ½ lemon, zested
  • 8 ounces sugar snap peas
  • 1 cup shaved radish
  • 1 cup fresh blueberries
  • 2/3 cup chiffonade sorrel
  • 1 large onion
  • ½ bulb fennel
  • 2 dried thai chilies
  • 1 ½ cup dry elbow macaroni
  • 2 cups jasmine rice
  • 2 cups thick cut tortilla chips
  • 4 burger buns
  • white rice
  • ½ cup chopped cashews
  • ½ cup pine nuts
  • 2 tablespoons butter
  • 4 slices cheddar cheese
  • 1 cup jarred pepperoncini
  • 1 tablespoon The Chee or sambal
  • ½ cup gordal olives, sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons tomato paste
  • 1/3 cup + 1 tablespoon white miso

Recipe: Grilled chicken with blueberries and snap peas (on this page)

Recipe: Chicken and leek stew with crispy noodles (on this page) Recipe: Chilaquiles burgers (on this page) Recipe: Eggplant and okra stew with noodles (on this page) Recipe: Marinara sauce (on this page) Recipe: Garlic confit (on this page)

Recipe: Chicken and leek stew with crispy noodles

  • 1 tablespoon olive oil plus 1 teaspoon
  • 2 chicken legs
  • 2 chicken thighs
  • Salt
  • Freshly ground black pepper
  • 1 pound leeks, cleaned and chopped
  • 1/3 cup white wine
  • 2 quarts chicken broth
  • 2 dried thai chilies
  • 1 1/2 cup dry elbow macaroni
  • Blended oil for frying

Heat a large soup pot over medium heat. Add the 1 tablespoon olive oil. Season the chicken with salt and pepper and brown on all sides. Remove the chicken and set aside. Add the leeks and sweat them by cooking until they are slightly softened, about 3 minutes. Add the wine and simmer to reduce by half. Add the chicken, broth, and chiles, increase the heat, and bring everything to a bowl. Reduce to low, cover, and simmer until the chicken easily pulls from the bone and is no longer pink inside, about 1 ½ hours.

Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and toss the noodles with the remaining 1 teaspoon oil. Line a baking sheet with a kitchen towel to dry.

Heat the blended oil to 375 degrees Fahrenheit in a deep dryer or heavy bottomed pan with high sides. Once the noodles are fairly dry, fry them in small batches until crisp and light brown, draining them on a paper-towel lined plate.

Remove the soup from the heat. Remove the chicken and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.

When the chicken is cool enough to handle, pull all the meat away from the bones and skin, then put the meat back into the broth.

When ready to serve, divide the crisp noodles among bowls and ladle the soup over the noodle. Let the soup sit for about 2 minutes to let the noodles slightly soften before serving.

Serving Size

Makes 6 servings

Recipe: Chilaquiles burgers

  • 2 pound ground beef
  • 3 cups marinara sauce
  • 2 tablespoons butter
  • 2 cups thick cut tortilla chips
  • 4 burger buns, split and toasted
  • 4 slices cheddar cheese
  • 1 cup jarred pepperoncini, chopped

Form the ground beef into 4 8oz burger patties, about ¾in thick.

Prepare a grill for direct heat or set a grill pan over medium-high heat. Season the burgers on one side with salt and pepper. When hot, add the burgers to the grill, seasoned side down. Season the other side of the burger with salt and pepper. Cooked to desired doneness, about 3-4 minutes per side for medium rare.

In a medium skillet, heat the marinara sauce over medium heat. Add the butter and stir until it is melted. When the butter is melted add the chips to the pan. Gently stir the pan to coat the chips while taking care not to break them. Set aside, and keep warm.

Sandwich the cooked burgers between the buns, topping with cheese, the chilaquiles and the chopped pepperoncini.

Serving Size

Makes 4 servings

Recipe: Eggplant and okra stew with noodles

  • 4 cups marinara sauce
  • 1/4 cup tamari soy sauce
  • 1/3 cup sherry vinegar
  • 1 tablespoon The Chee or sambal
  • Vegetable oil
  • 2 Japanese eggplants, stem end trimmed, halved length wise and sliced 3/4-inch thick
  • salt and pepper
  • 12 pieces okra, stem end trimmed, halved lengthwise
  • Chap Chae Noodles, cooked according to package instructions
  • 1/2 cup gordal olives, sliced
  • 1/2 cup chopped cashews

In a small mixing bowl, whisk together the tamari, sherry vinegar and The Chee.

Heat a large skillet over medium heat and add two 2 tablespoons of oil. When hot add the eggplant. Cook, tossing the pan occasionally, until browned about 6 minutes, adding more oil one tablespoon at a time, if the pan looks dry. Season the eggplant with salt and pepper. Deglaze the pan with 3 tablespoons of the tamari-vinegar mixture. Continue to sauté for another minute. Spoon the eggplant into a bowl and whip out the skillet.

Add 1 tablespoon of oil to the clean skillet and set over medium heat. Add in the halved okra and cook until browned and caramelized, about 6-7 minutes. Season the okra with salt and pepper. Deglaze the pan with 3 tablespoons of the tamari-vinegar mixture. Continue to sauté for another minute. Spoon the okra into the bowl with the eggplant.

Heat a large deep skillet over medium heat. Add the marinara sauce. When hot add in the vegetables and toss to coat. Toss in the noodles, olives and cashews and stir to combine. Divide among four plates.


Can substitute rice for noodles.

Serving Size

Makes 4 servings

Recipe: Marinara sauce

  • 1 large onion, finely diced
  • 1/2 bulb fennel, cored and thinly sliced
  • 2 tablespoons tomato paste
  • 1 cup white wine
  • 1/3 cup and 1 tablespoon white miso
  • 1 can diced tomatoes
  • 1 1/2 cups pineapple, small diced
  • 1 heaping cup garlic confit, mashed

Add 2 tablespoons of vegetable oil to a large pot set over low heat. When the oil is hot add the diced onion and sliced fennel. Season with salt. Sweat over low heat, stirring to make sure the vegetables do not brown, until the fennel is soft, about 20-25 minutes.

Stir in the tomato paste and cook for 3 minutes. Deglaze with the wine, being sure to scrap all the bits from the bottom of the pot. Cook until most of the wine has boiled out, about 5-6 minutes.

Add the miso to the pot and cook for 3 minutes, stirring to distribute.

Add the canned tomatoes, diced pineapple and mashed garlic. Bring to a simmer and cook until the flavors are well combined and the tomatoes have begun to break down, about 30 minutes.

Recipe: Garlic confit

  • 1 cup whole, peeled garlic cloves
  • 2 cups olive oil

Cover garlic with oil in a small saucepan. Cook over medium-low heat for 50 minutes, or until the garlic is very soft. Remove from heat. Cool and store in the fridge.

Recipe: Grilled chicken with blueberries and snap peas

  • Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • 1/2 lemon, zested
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon sriracha
  • Salt
  • Freshly ground pepper
  • Salad
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon canola oil
  • Salt
  • Freshly ground pepper
  • 8 ounces sugar snap peas, cut on a bias into thin strips
  • 1 cup shaved radish
  • 1 cup fresh blueberries
  • 2/3 cup chiffonade sorrel
  • 1/2 cup pine nuts, toasted

To make the dressing:

In a small bowl, whisk together the vinegar, olive oil, shallot, lemon zest, mustard, honey and sriracha until the dressing has emulsified. Season with salt and pepper.

To make the salad:

Season the chicken breast with salt and pepper. Heat a grill pan over high heat and spray with nonstick cooking spray. Grill the chicken until cooked through, about 6 minutes per side. Transfer to a cutting board and cut into strips.

In a medium bowl, carefully toss the peas, radish, blueberries, sorrel, and pine nuts with the dressing. Distribute the salad among plates and top with the grilled chicken breast.

Serving Size

Makes 4 servings

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