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Cuisine that's causing a stir in L.A.

In part three of “It’s Getting Hot in Here!”  — a special series featuring some of the country's most creative, talented, up and coming chefs — “Today” presents Govind Armstrong. Armstrong is the executive chef of Table 8 restaurant in Los Angeles, which this month's Bon Appetit described as "Hot: The chef is hotter and the food is actually worth the hype.” He shares some of his
/ Source: TODAY

In part three of “It’s Getting Hot in Here!”  — a special series featuring some of the country's most creative, talented, up and coming chefs — “Today” presents Govind Armstrong. Armstrong is the executive chef of Table 8 restaurant in Los Angeles, which this month's Bon Appetit described as "Hot: The chef is hotter and the food is actually worth the hype.” He shares some of his secrets on the show. Check out his recipes here:

Seared Kobe Beef with Yorkshire Pudding and Horseradish CreamGovind Armstrong

Yorkshire Pudding:

Preheat oven to 450. Heat a 4 oz. muffin pan in the oven with 1 Tbsp. duck fat.

Sift the flour with the salt into a medium sized bowl. Add the milk, egg and whisk until smooth. Allow the batter to rest for 30 minutes. Pour 1 oz. of the batter into the pan and bake for 15 minutes.

Horseradish cream:

Mix ingredients and season with salt and pepper.

Seared Kobe Beef:

Cut the Kobe into 8 small pieces. Sear in a pan until rare. Place a small dollop of mashed potato in the center of the plate. Place the Yorkshire Pudding on top. Slice the steak and place on the Yorkshire Pudding.

Garnish the dish with a spoonful of the Horseradish cream, some diced chives and a red wine reduction.

9122933604812693554554whole milk1cup1 cup whole milkflour4ounce4 oz. Flouregg11 large eggsaltpinch of saltduck fatduck fatsour cream4tablespoon4 Tbsp. sour creamhorseradish1tablespoon1 Tbsp. prepared horseradishsalt and peppersalt and pepperiron steak8ounce1 8 oz. Kobe style flat iron steakchives1bunch1 Bu. chives for garnish

Grilled Endive with Serrano Ham, Aged Sherry and CabralesGovind Armstrong

Preheat wood burning grill or cast iron griddle. To make the vinaigrette: Combine the shallot and vinegar, whisk in the olive oil, season with salt and pepper; set aside.

Wrap the endive quarters with the ham, brush with oil and cook on a hot grill or cast iron grill pan.

Place the frisee and parsley leaves in a bowl toss with the vinaigrette, season and place in the center of the plate. Once the ham is crisp and the endive tender arrange around the salad, drizzle a bit of the vinaigrette on the plate and sprinkle with the bread crumbs.

912293360481604846049233091shallot1.5teaspoon1 1/2 tsp. minced shallotvinegar2tablespoon2 Tbsp. aged sherry vinegarvirgin oil4.5tablespoon4 1/2 Tbsp. extra virgin oilkosher salt0.125teaspoon1/8 tsp. kosher saltblack pepper0.125teaspoon1/8 tsp. cracked black pepperendive6head6 heads Belgian endive, trimmed and quartered lengthwiseSerrano ham12slice12 thin slices Serrano hamyellow frisse1head1 Head extra yellow frisse trimmed, washed, dried and tornitalian parsley6sprigLeaves of 6 sprigs Italian parsleycabrales cheese3ounce3 oz. Cabrales cheesetoasted breadcrumbs6tablespoon6 Tbsp. toasted breadcrumbs