The Only Thing More Beautiful Than Queer Eye Chef Antoni Is the Food He Cooks

Mondays are usually met with a carb and sugar hangover, my body begging for some nutrition, but no energy to cook a proper meal. Cue the wonderful egg: A delicate French omelette. Does mine look like a massive quenelle the way this classic should? Nope. I tend to overdo stuffing mine (perhaps a nod to my excessive and indulgent personality/nature, I suppose), here with crispy baby Bellas and Fontina. The key is to cut the mushrooms as thin as possible and sauté w a bit of olive oil and cook them until they are crispy, just before burning. Mushy mush (pun!) will only void you of enjoying their earthy flavor and keep your omelette a sloppy-ass mess. The cheese should be grated on a micro plane so that it melts to oozy perfection. As for the omelette, you’ll see me demo one in due time (working on content!) but until then, YouTube Jacques Pépin and he’ll show you with effortless ease and class how to make this staple part of your weekly arsenal. Serve w arugula, shallots, evoo, good salt and pepper. Finish with confetti of chives and voilà. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Mar 19, 2018 at 9:11am PDT

I stan for dinner on a sheet pan. I love a weeknight quickie other than a block of cheese and crackers as I lean over my kitchen counter (it’s quite the sight). Sheet-pan salmon (glazed w grated ginger, Mirin, soy, and sriracha), bok choy, ginger strands, cubed butternut squash, and a side of sticky rice. Last week I added to this staple my new fave pesto: @andybaraghani’s miso and spinach version. He suggests it tossed into ramen, but I’m not one to shy away and bastardize an already good thing 🤤. Search for it via @bonappetitmag), as it could not be easier to make and sits for a few days while you eat it w basically anything. Roast the squash, tossed in olive oil, for 10 mins, then add bok, ginger and salmon for another 10, all at 400F. Fresh lime gives it necessary acidity. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Mar 12, 2018 at 9:21am PDT

Boeuf Bourguignon. This was the first stew I ever made and continues to be a favorite. The adaptations are endless but Julia Child’s version is a great start. Best served w crusty bread or a gratin, the one pictured here was prepared w baby grelot potatoes. I also subbed mushrooms for butternut squash for some added sweetness. Bomb Cyclone, come at me 🥊. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Mar 7, 2018 at 9:15am PST

Sundays at home call for a full pot of coffee and a proper carb coma to start the loafing off right. Lessen the offense with these simple, cake-like dense af almond flour banana pancakes. For two (ok, 3), whisk 2 cups almond flour, 1 smashed overripe banana (I take one from my smoothie batch in freezer), 4 eggs, 1 tsp of vanilla, and 1/3 cup of water to thin. A pinch or two of salt and the batter is ready for a hot, nonstick buttered pan. In same pan, I caramelized slices of slightly underripe banana tossed in sugar. The result is crispy adornments to top your mountain of pancakes, along with a piece of sweet butter, and a drizzle of light amber maple syrup my dad sent me from Vermont 🤤. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Mar 4, 2018 at 9:04am PST

I tend to stay away from fresh tomatoes in the winter (they all taste as though they were kept in a fridge which btw is just downright criminal and should be illegal smh) but this simple side is good any time of year, using purple-y brown kumatos, both regular and cherry-sized. Douse w good olive oil, a good 12+ year balsamic, Fresh cracked pepper, and shavings of ricotta salata, all topped w shreds of basil and toasted almonds (see older post for deets!). Great w a flaky white fish, alongside steak or even braised chicken thighs, it’s easy peasy as can beesy. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Mar 16, 2018 at 11:22am PDT

Weeknight baking sheet sides: Sweet potato fries tossed in olive oil, turmeric for health and chili powder for flavor. Roast for 420F until browned. Chimichurri for dipping and a generous sprinkling of powdered parm. I had these with @reemasampat turkey kabobs and beet hummus. Yummers. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 26, 2018 at 9:16am PST

Feeling chili? As much as I loved showing Bobby Camp how to properly prep a canapé, this dish was my real gift to feed his family of... well, a lot: Hearty, cheap ‘n cheerful and packed with protein and most importantly, flavor. In a large Dutch oven Creuset or its equivalent, render the fat of cubed pancetta or bacon. Once it has achieved Caribbean-tan status (read: dark brown), remove from pot and leave fat. Cook some ground turkey until all pink is gone, then create a free center in the pot, to which you will add chili, Aleppo, Guajillo (all dry crushed or powder) peppers, 2 bay leaves and chopped garlic. Cook for 5mins and add chopped bell peppers, any color, and cook for 7 more. Add a bar of quality dark af chocolate, a bottle of Guinness or its equivalent, and water if needed. Cook for 1-2 hours until dark and reduced to what chili should look like. Add a tbsp or two of brown sugar, splash in some apple cider vinegar, VERY small dabs of cinnamon (you’ll kill it if it’s too much, so err on caution) and remove bay leaves. Add two drained cans of your fave beans (black, here). Season w Kosher salt to taste. Enjoy as pictured. Also, you know what? Put some Greek Yoghurt on top, you goddamn rebel, you😏. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 23, 2018 at 8:23am PST

I decided to post about the haricots verts aux amandes from Remy’s episode only because not a single person has asked about them (more ppl seem intrigued by guac 🤔🤷🏽‍♂️) and they are a super simple addition to just about any family meal. Trim the beans and arrange on a baking sheet. Drizzle with olive oil and kosher salt. Roast at 400F for 8-12 mins until lightly browned and softened. In a small pan, toast almonds until dark brown, with olive oil, butter and salt. Two minutes before taking off heat, add 2 (ok, 4) cloves of finely minced garlic. Arrange haricots on a dish and drizzle with said almond and garlic mixture. You’ve just made an easy af French classic: Haricots Amandine. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 20, 2018 at 9:33am PST

Here’s a bit of alt content info for you all: Although we made tasty brioche grilled cheese bites with caramelized leeks, I also showed Neal (and pupper Forever) a sharp cheddar and prosciutto version, pictured here, for the carnies at the party. I couldn’t find brioche and so settled for challah bread, which is just as good, tbh. Tomato bisque with sumac and basil, used for dipping, too, completes the meal. I’m also tagging Karamo because he ate so much of the cheese we grated during the demo ughugh 😑❤️. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 16, 2018 at 9:36am PST

This Valentine’s Day, I’m spending all my loving on you. Yeah, that’s right. I can’t be bothered to cook, so I’ve assembled this cheese and charcuterie platter instead. I’ll feed you Tur with apricots, soppressata w blue, and some surprises along the way. I’ll tell you what I told AJ: Spend more time on that special guest and less in the kitchen. ❤️ Popo out ✌🏼. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 14, 2018 at 9:09am PST

Chicken breasts without their skin can be downright depressing, but dressing them up with caramelized onions, rosemary, thyme, burnt lemon, butter and vino sure ain’t. This from last night 🤤. In a hot, oiled skillet w herbs, brown chicken breasts for 7 mins or until dark. Flip over and pour in lemon juice, white wine and dabs of butter. Cook for another 10 or so. The top will remain crispy while the bottom will cook through and remain moist, the added liquids deglazing your pan for some unbelievably rich pan juices. 📸@jkrietemeyer

A post shared by Antoni Porowski (@antoni) on Feb 12, 2018 at 9:12am PST

A love supreme. The key here is making sure you cut off all excess pith from the grapefruit pieces and use a perfectly ripe avocado. Cory mastered this healthy yet decadent salad in episode 3 and so can you. @queerye @netflix

A post shared by Antoni Porowski (@antoni) on Feb 9, 2018 at 8:50am PST

It all starts with a nice guac 👌🏼.

A post shared by Antoni Porowski (@antoni) on Feb 7, 2018 at 10:45am PST

A post shared by Antoni Porowski (@antoni) on Jan 26, 2018 at 8:54am PST