Cooking with Food Network Superstar Kyle Schutte

It’s not everyday that you can go to a restaurant and have your food cooked by the undisputed winner of a top food reality competition show. Foodie TV fans will remember Kyle Schutte from when he made Food Network history on Cutthroat Kitchen when he became the first contestant in the show to make it through the competition without placing a single bid, successfully winning the full $25,000 prize. He now owns his own restaurant in Beverly Hills The FLATS: a dining experience with a focus on artisanal flat breads, unique house-cured meats, and inventive craft cocktails fit for your Instagram feed. Froze in pineapple copper cups, anyone? Best of all, as fans will know from the show, his food is delicious. He believes in farm-to-table ingredients and using local purveyors. That enthusiasm for good quality translates to his food at The FLATS. Since I’m a food writer that can’t cook, Chevrolet decided to have some fun and pair me up with Chef Kyle Schutte for a day to learn how to make a simple meal. Schutte, who visits his local farmers market every week started a “52 Weeks at the Market” blog on his website, KyleSchutte.com and took the opportunity take me to the Hollywood Farmers Market and teach me how to pick out fresh produce for his personal roasted chicken and glazed root vegetables and seasonal salad recipe. We hopped in our Chevy Malibu for the adventure and then returned to his restaurant The FLATS where he gave me a one-on-one cooking lesson and two simple recipes that you can follow and recreate on your own! We arrived at the Hollywood Farmers Market at 8 am to get the freshest produce. Chef Kyle taught me how to pick fresh fruits and vegetables for his roasted chicken recipe and his seasonal salad recipe. And lucky for us, he’s sharing his salad and roasted chicken recipe with LA Wonders. The man was seriously the most patient and kind teacher. I couldn’t even hold a knife correctly and he stood by me every step of the way and made sure I was actually learning. Seasonal Salad Ingredients 

  • Greens
  • Fig Vinaigrette
  • Toasted Pistachios
  • Pickled Red Onion

Of course, you can add in whatever fruits of additional vegetables you like. I threw in some passionfruit for extra good measure! You never know what fresh fruits you’ll find at your local farmers market.

Greens

Greens (dealers choice)- as needed

Fig Vinaigrette-as needed

Kosher Salt-as needed

Cracked Black Pepper-as needed

  1. Pick any large stems from the greens.
  2. Submerge the cleaned greens in ice water and gently agitate to loosen any soil.
  3. Allow the greens to rest in the water for several minutes to give any debris as chance to sink to the bottom of the water.
  4. Gently remove the greens from the water and spin dry.
  5. When ready to serve season the greens with desired amount of fig vinaigrette, salt and pepper. 

Toasted Pistachios

Raw Pistachios, 100g

Kosher Salt, 2g

  1. Fry the pistachios at 350˚F until they are golden brown.
  2. Remove the pistachios from the fryer, toss is salt and allow any excess grease to drain off.

Pickled Red Onions

Red Onions (1/4” rings), 100g

Red Wine Vinegar, 190 ml

Granulated Sugar, 165 ml

Salt, 0.5g

  1. Transfer the sliced onions into a liter heat-resistant container.
  2. Combine vinegar, sugar and salt in a saucepot and bring to a boil.
  3. Pour the hot brine over onions and cover.
  4. Allow to pickle under refrigeration at least 24 hours before use.
  5. Store in liquid.

Fig Vinaigrette

Fig (stems removed),  200g

Champagne Vinegar, 40g

Kosher Salt, 2g

Ground Black Pepper, 0.5g

Blend/ Salad Oil, 80g

  1. Combine the figs, vinegar, salt and pepper in a blender and puree until smooth.
  2. With the blender running drizzle in the oil until emulsified.
  3. Strain the vinaigrette through a fine mesh sieve.

 

Roasted Chicken Ingredients 

  • Chicken Brine
  • Roasted Chicken
  • Chicken Stock
  • Glazed Root Vegetables

Chicken Brine

Black Peppercorns (whole), 7.5g

Cinnamon Sticks (whole), 2.5g

Chili de Arbol (whole), 1.25g

Fennel Seed (whole), 1.25g

Coriander Seed (whole), 1.25g

Water, 250ml

Granulated Sugar, 75g

Kosher Salt, 100g

Thyme (whole),6.25g

Ice, 750g

  1. In a large sauté pan toast the peppercorns, cinnamon, chili, fennel seeds and coriander over medium heat until the spices begin to perfume.
  2. Add the toasted spices to a large saucepot with the water, sugar and salt.
  3. Over high heat bring the water to a boil. When the water reaches a boil whisk to make sure the salt and sugar has completely dissolved.
  4. Remove the pot from the heat and allow to steep for 20 minutes.
  5. Pour the water over the ice.
  6. When the water is completely cold the brine is ready to use.

Roasted Chicken

Chicken, 2 each

Chicken Brine, as needed

Butter, 40g

Blend Oil, as needed

  1. Remove the chicken from the bone while keeping the breast and leg attached by the skin.
  2. In a nonreactive container cover the chicken with brine and soak under refrigeration for 2 hours.
  3. After 2 hours remove the chicken from the brine and air-dry under refrigeration 1 hour.
  4. Thinly slice the butter and stuff 10g under the skin of each breast. Run the skin of the chicken with just enough blend oil to coat.
  5. Keeping the skin facing up, wrap the breast over the leg and settle the drumstick under the wing.
  6. Place each chicken skin-side-up in a cold sauté pan and roast in an oven preheated to 500˚F until the internal temperature at the thickest part of the thigh reaches 160˚F. If at any point during cooking the skin begins to color too much tent the pan with aluminum foil.
  7. When the birds reach the desired temperature remove them from the oven and allow them to rest in a warm place for at least 5 minutes before serving. 

Chicken Stock

Chicken Bones & Scraps, 850g

Celery Seed, 1.25g

Fennel Seed, 2g

Tomato, 250g

Yellow Onions, 350g

Celery, 170g

Fennel, 170g

Carrots, 170g

White Wine, 130 ml

Ice, 2000g

Black Peppercorns, 2g

Thyme, 5.5g

Bay Leaves, 1 each

Star Anise, 2 g

Parsley Stems,  9g

 

  1. Arrange the chicken bones across a sheet tray and sprinkle with the fennel seeds and celery seeds.
  2. Roast the bones in an oven preheated to 260°C (500°F) for 25 minutes.
  3. Remove the bones from the oven, crush the tomatoes by hand over the top of the bones, return to the oven and roast another 20 minutes.
  4. After the bones have roasted for 45 minutes remove the trays from the oven and transfer the bones into a stockpot with the onion, celery, fennel and carrots.
  5. While the roasting trays are still hot, deglaze them with the wine, scrape any bits from the bottom of the tray and pour them into the pot with the bones.
  6. Add the peppercorns, thyme, bay, anise, parsley stems and ice to the pot.
  7. Over high heat, bring the stock just to a simmer (82.22˚C/ 180˚F). Reduce the heat to maintain this temperature and cook the stock covered for 2 hours.
  8. After the stock has cooked for 2 hours strain it through a fine mesh sieve and cool under refrigeration.
  9. When the stock has cooked skim off any congealed fat.

Glazed Root Vegetables

Baby Carrots (cleaned), 100g

Cippolini Onions (peeled), 100g

Turnips (cleaned), 100g

Celery Root (cleaned), 100g

Chicken Stock, 1.6 liters

Butter, 60g

Apple Cider Vinegar,  35 g

Granulated Sugar, 35g

Kosher Salt, 8g

  1. Combine all the ingredients in a large sauté pan or braiser and over medium heat until the liquid has reduced to a glaze and the vegetables are tender all the way through. If the vegetables are undercooked add more stock and continue to cook again to a glaze.
  2. When the vegetables are done, cover and leave warm until ready to serve.

And for those wondering how my week with my Malibu was, I’m happy to report that it drove like a dream. Ten dollars worth of gas got me so far. It’s amazing what going from a gas-guzzling car to a hybrid will do for your bills.

 

The Malibu Hybrid comes with a 1.8L hybrid engine offering 49 MPG city, and hybrid-exclusive features like the Driver Efficiency Gauge — which helps to provide feedback on how your driving habits affect fuel economy so you get the most out of every gallon. The big touch screen console was also much more responsive and easier to use than my Acura’s. And they use BOSE speakers! My XM radio sounded so clear. If you’re in the market for a new car, I’d definitely go and at the very least take a test drive. My weeklong test drive has totally changed how I felt about Chevy cars. My main concern was that it wouldn’t have enough power, which did not end up being the case. Chef Kyle and I spent half a day driving the car around rounding up groceries before I jetted off to a staycation in Irvine using the car. It performed better than expected both days and for the subsequent week. To learn more about the Malibu, check out their website. This car would also make a great ride sharing car. You save so much on gas! More info here: http://www.chevrolet.com/previous-year/malibu-mid-size-car?ppc=GOOGLE_700000001291955_71700000015841413_58700002041213906_p15978452640&gclid=Cj0KCQjwiqTNBRDVARIsAGsd9MpnVeJjFd_IYhucmuUtEUL9UPhiy3BUWjjOvhIX_aAs0w2aEM3aMsAaAgHKEALw_wcB

If you’re a more visual person and would like to see a video of us recreating his recipe, stay tuned. It’s coming soon. And if you want to skip the hassle of cooking, you can always just pay a visit to Chef Kyle’s restaurant. His food is incredible and he’s always up for chatting.

 

 

 

 

 

Kristie Hang is a jet setting freelance food and travel journalist featured in LA Weekly, LAist, Gothamist, MSNBC etc. She has a Masters in Broadcast Journalism from the University of Southern California’s Annenberg School of Journalism and a B.A. from UCLA. Find her online on Instagram @kristiehang

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