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    Jan 17, 2020

    Chef Jonathan Scinto's top 3 “On the go” Restaurant Grade Dishes using an Ovente Infrared Burner

    Jonathan Scinto is a Chef and TV Personality from Long Island, N.Y. You have seen him on Food Network, Chopped and MasterChef 6.

    You can take your Ovente burner with you anywhere you go. I can make a restaurant grade meal from a cabin to any destination.

    Jonathan Scinto / Via chefjonathans.com

    Jonathan Scinto is a Chef and TV Personality from Long Island, N.Y. You have seen him on Food Network, Chopped and MasterChef 6. The Long Island native utilizes rustic Italian flavors and Asian influences to create what Chef Jonathan calls “Itasian”, a fusion of Italian and Asian cultures.

    When Chef Jonathan Scinto had the idea for Family Kitchen Revival he had no idea how personal the experience would become. In the new show, Chef Scinto listens as 8 families share their stories of struggle and who helped them through those tough times. For the families, it’s an opportunity to say thank you. You can catch the show on Amazon Prime Video and Roku via GlewedTV.

    PARMESAN CRUSTED STEAK

    chefjonathans.com / Via chefjonathans.com

    Ingredients

    4 Certified Hereford Beef strip steaks

    2 cups shredded Parmesan cheese

    1 fresh spring Thyme

    1 fresh spring Rosemary

    2 fresh large sweet potatoes

    2 cups corn oil

    4 tablespoons extra virgin olive oil

    4 tablespoons unsalted butter

    Rainbow coleslaw mix

    1 cup mayonaise

    1/4 cup sugar

    1/2 cup apple cider vinegar

    Sea salt

    Cracked black pepper

    • Steak Remove steaks from the fridge and let rest for 15 minutes. Season with salt and pepper.

    • Press the parmesan on the steaks on one side. In a large saute pan, add the thyme and rosemary and heat on medium heat until the essence of the herbs hit the air. Add the butter and oil and flavor the pan. Remove the herbs.

    • Add the steaks to the with parmesan side down first. Cook until the parmesan melts and starts to crust up. If the parmesan sticks to the pan, it means it’s not done – wait until it releases easly. Flip and cook the other sides.

    • Cook the steaks to a medium temp. Remove from pan and let rest for 5 minutes. Repeat method for all steaks. You can serve the steak whole or slice, served on top of the Cole Slaw and top with the sweet potato strips.

    CHEF JONATHAN’S FAMOUS LEMON CHICKEN PICCATA

    chefjonathans.com / Via chefjonathans.com

    Ingredients:

    1 ½ lbs. Boneless skinless chicken breasts (Pounded ½” thickness)

    ½ cup flour

    Kosher Salt & Cracked Pepper

    4 oz. Premium Salted Butter

    2 Tbsp. EVOO (Mie Radici Real Sicilian EVOO)

    ½ cup white wine

    1½ cups chicken broth (Kitchen Basics)

    2 large lemons, (1 sliced thinly for garnish)

    ¼ cup jarred capers (drain before use)

    Fresh parsley

    1 garlic bulb (Chopped)

    Directions:

    1.Cut the breasts in half (4 pieces). In a large bowl add flour, salt & pepper. Dredge the chicken, set aside.

    2.Heat 2 oz. of butter & E.V.O.O in a heavy pan. Add the chopped garlic and sauté until a light brown.

    3.Add the chicken cooking about 4 minutes on ea. side, flip once. Both sides should be golden brown. Remove chicken and set aside.

    4.Add wine to the pan & reduce alcohol (about 2 mins), scrape browned bits in the pan. Add broth, lemon juice, capers & butter. Let the mixture reduce by 1/2.

    5.Transfer chicken cutlets to 2 plates, pour sauce on top & garnish with chopped parsley and lemon slices. Serve with French bread.

    FILET MIGNON STEAK DIANE WITH ROASTED ASPARAGUS HOLLANDAISE

    chefjonathans.com / Via chefjonathans.com

    Ingredients

    4 Filet Mignons, approx. 8-10 oz.

    5 Shallots, peeled

    8 ounces Baby Bella Mushrooms, cleaned

    1 1/2 cups Unsalted Butter

    3 Garlic Clove, peeled

    2 tbsps Worcestershire sauce, to taste

    1 tbsp Dijon mustard

    1/2 cup brandy

    1 cup heavy cream

    2 cups EVOO

    Small handful of Flat-leaf Parsley

    1 Bunch Fresh Asparagus

    Micro Greens (Radish, Baby Arugula, Kale, Broccoli)

    1 cup Greek yogurt

    Coarse Black Pepper

    Sea Salt

    1 cup grated Parm Cheese

    2 Fresh Lemons

    2 Egg yolks

    1 tsp Cayenne pepper

    2 tbsps. Honey

    1 tsp Poppy Seeds

    Directions

    Season the steaks on both sides with salt and pepper. Heat on medium-high 2 tbsp. EVOO and 2 Tbsp. butter in a skillet large enough to accommodate the 4 steaks. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.

    Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, drizzle with the olive oil. Toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper.

    Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving.

    Super Quick Hollandaise Sauce: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

    Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Set aside.

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