My TV Debut on the Rachel Ray Show, "Rach in a Box"

This posting was extremely delayed. I wanted to write this last month, but oh well…work takes precedence.

I made my TV debut on the Rachel Ray show on Tuesday, September 14th during the 10-11AM timeslot. It was a short segment called, “Rach in a Box,” which aired after “the Bra Whisperer,” segment. Two weeks prior, what was roughly five hours of shooting in my small, sweltering hot studio apartment was edited down to a two-minute spot. Side Note: I had to shut down my air conditioning because the sound guy said it would disrupt our voice over. Despite my short segment, which was shared with another “chef,” I’m extremely happy with the outcome.

So, how did it happen? Let’s just say it doesn’t hurt to know someone who knows a producer.

Abby Bodiker, part of Rachel Ray’s culinary team, was the host. She showed up at my door, on an awesome motorized cooler, with camera and sound crew in tow. Abby was a bit nervous at first (as was I), but she did a great job with the introduction, process and shoot. She presented the four secret ingredients, which were: Rib Eye steak, artichoke hearts, Greek yogurt, and pita bread. The only ingredient that stumped me was the Greek yogurt.

Here's the final dish that I prepared for the Rachael Ray Show:

Grilled Steak and Artichoke Medley: CLICK HERE to view on Flickr.
Grilled sliced steak with towering artichoke vegetable medley on a toasted pita, topped with neo-tzatziki sauce

INGREDIENTS:

• Extra Virgin Olive Oil (EVOO)
• Seasoning: salt, pepper, Adobo, garlic powder.
• Lime zest
• Onion (1 small/medium or ½ large)
• Garlic (2-3 cloves)
• Quarter or half Jalapeno
• Handful of fresh basil
• Handful of fresh cilantro
• Handful of fresh cherry tomatoes
• ½ lb. mushroom, sliced
• Steak
• Artichoke hearts
• Greek yogurt
• Pita bread

PREPARATION & COOKING PROCESS (1 of 2):

• STEAK: season on both sides with salt, pepper, Adobo, garlic power. Set aside for seasoning to infiltrate meat. Fire up the grill.
• GREEK YOGURT (Neo Tzatziki): scoop a cup or two of Greek yogurt into a small bowl. Incorporate chopped cilantro, jalapeno, basil, lime zest, salt, and pepper. Stir ingredients, set aside in refrigerator.
• ARTICHOKE HEARTS: in a medium pan over medium heat, add a few tablespoons of EVOO. Sautee onions for a few minutes or until translucent. Add garlic, artichoke hearts and sliced mushrooms. Season with salt & pepper. Cook for a few minutes. Add fresh sliced cherry tomatoes and basil. Turn off flame and set aside.

PREPARATION & COOKING PROCESS (2 of 2):

• STEAK: make sure grill is hot and grate is cleaned. Baste EVOO on grill grate. Place steaks directly onto a hot grill for a few minutes. Then using tongs or a spatula give steaks a quarter turn to create the second set of marks, resulting in a crisscross pattern.
• To cook the perfect steak, use the 60-40 rule: first side of steak is cooked for 60% of the time compared to other side. Close lid when you can to circulate smoke (this enhances flavor).
• PITA BREAD: heat on grill until lightly toasted.

PRESENTATION:
Place toasted pita bread on plate. Slice steak into strips and place on top of pita. Pile two or three spoonfuls of vegetable medley on top of steak and pita. Scoop two or three dollops of Neo Tzatziki sauce. Garnish with basil leaf. Enjoy!

A cooked the same dish a week later for my girlfriend, but used lamb chops instead: