Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Chef Josh Green prepares New York Strip Steak with Horseradish Mustard and Sweet Potatoes and Grilled Pineapple
Tags:New York Strip Crusted with Horseradish Mustard re,cheflive,horseradish,josh green,mustard,new york strip steak,pineapple,potato,sweet
Grab video code:
I took some fresh sweet potatoes, and I cut them in circles and then what I did is, they’ve been in the oven for a little bit and what I’m going to do is they’re going to soften up. And they’re just going to be a little different than regular sweet potatoes. But they’re going to be nice and, they’re going to be that hard crunch but they’re also going to be soft as well.
So I’m going to do my New York steak. I’m from New York so I use New York’s. But I’m going to use salt and pepper on both sides. Like everything else, season it up. And then, now what’s different with this is I’m going to put horseradish mustard. So what I did before was I made this from scratch. These are mustards, I took horseradish, and then if you try this by itself, and then when you try it on a steak, you’ll see the difference. But what I do with this is I just put it on one side and then the other side. And then what it’s going to do is it’s going to crust up. So, the same thing with that one, same thing with this one, and you got to have fun when you cook. That’s it. Play with the game.
And then, while this pan’s getting really hot, I could just sizzle so that means it’s getting there. I’m going to put a little oil, not too much, just a little bit. Make sure it gets around the whole pan. And then I’m going to put a little rosemary and then fresh thyme just on one side because I don’t want it to be too much. And we’re going to put this side down first so the crust gets better on this side. And then also, so the thyme and the rosemary gets like sucked into it.
So while those are cooking, what we’re going to do here is we’re going to take oil from butter and squash which is right here. As soon as that gets hot, we’re going to put this in and put the mushrooms. While that’s happening I have my balsamic reduction that has pineapple juice in and what I’m going to do is I’m going to use this for the sauce too. Because I don’t like anything to go to waste, like I said, three times.
I’m going to take two of these pineapples. And what I’m going to do is I’m just going to chop them. And it doesn’t matter what kind of pineapple. Actually this is Dole pineapple form the can. When I use pineapple I like using that better, but it doesn’t matter. So that still is going to crust. You could smell those flavors and the thyme and the rosemary are coming together. When you’re cooking, it’s like two things are meeting each other for the first time. And then you know it’s like going out on a date or so.
You could see this one crusted really nice, a little bit on the side. Now what I’m going to do is finish it in the oven and then I’m going to finish it because I do my meat medium rare. What I’m going to do is I’m going to leave it in there for about five minutes and them I’m going to turn on the broil so it browns it on top. And then does that quickly.
So what we’re going to do is to start this vegetable medley with squash, actually not the mushrooms, I’m going to add it after if this stuff is getting soft. And then what I’m going to do is take this pan, and I’m just going to cook these pineapples. What I’m going to do with these pineapples is I’m going to add vanilla extract and thinking vanilla extract and steak but when it comes together, it does a lot of things that are different. That’s what makes me unique. But, those are brown enough. And then I’m not going to put any oil, I’m just going to put the vanilla extract in there so then I’m going to put my pineapples, a little more of a vanilla like that flame up. What happens with the vanilla, it’s an Indian extract so it’s an Indian vanilla so it’s different and it has a little alcohol in it, so that’s why it burns it out.
So these are going to get really soft, and then when those get soft, I’m going to put the mushrooms in there to finish it up. And then we’ll take a little bit of syrup. I’m just going to glaze those so they get a nice caramelization. And like I said before, pineapple and every other thing has natural sugars in it so it’s going to caramelize anyway.
So when I do squash, I like them brown on its sides. It’s getting a little soft right now but not yet. Then my sweet potatoes are in the oven. And I’m just going to turn those and they’re getting a little soft. I could smell it but you could smell the natural sugars, you see that?
You know what I’m going to do with this is I’m going to add a little bit of water because it got a little too thick for me so just a little water and a little cream. And then I’ll just let that reduce more, and as soon as that reduces, the meal should be ready to go. So, put a little fresh garlic in here, and my mushrooms. And so these are done. Those are ready to go. I’m going to put my oven up all the way to broil and broil it on high. So it gets hotter. And then this is reducing and it starts those pineapple chunks in there so when that reduced, it will be real nice.
Then we’re going to take a little butter. I’m going to do two things at the butter. I’m actually going to finish my soft sauce with it and a little piece of butter on top of the yam or the sweet potato so it sucks it in. And then put those in the oven and those should be done in about three minutes.
Let’s check those steaks. The steaks are almost done. I’m just going to broil those. Okay, that’s done. I could put a little butter in the vegetables. It doesn’t say on my recipe what I’m going to do because I have a little extra. I’m going to take a couple of chives, and I’m just going to chop them and put them in with the mixture of the squash and the mushrooms, and it will add some color as well. Chives are always good, give some flavor. Okay, nice color and it smells good.
The steaks are done. I’m going to take my potatoes, my yams. And I’m just going to put it like this. And like I said, they’re a little crunchy. They’re a little different. They’re still a little crunchy but they’re soft as well and I kind of switch it up a little bit. I want to take this and put down there. And then let’s do that. Then I’m going to take my steak and do it that way. And then I’m going to take my mustard, and just glaze it a little bit on top, just a little. I’m going to finish it off with the sauce and see it got a little, it’s less liquidly, what I mean is it’s reduced a little bit. And that pineapple chunks are also on there as well. I need a little color. And there you go, New York Strip Steak with a horseradish mustard, squash, mushrooms and chives, with pineapple and brown sugar sweet potatoes.