How To Make Antoni Porowski’s Meals

Summary

• Key takeaways:
• Queer Eye season 5 showcased incredible dishes cooked by Antoni Porowski, incorporating his Polish heritage.
• Viewers can recreate recipes like skillet cornbread, braised beef short ribs, crab boil, twice-cooked eggplant, and more.
• Antoni shares step-by-step instructions for each recipe, making it easy for viewers to replicate these delicious meals at home.

Queer Eye season 5 had some great recipes courtesy of Antoni Porowski, and here’s how to make them. Adorably meme-inspiring Antoni is Queer Eye‘s go-to guy for food and drink, and the 2020 season of the Netflix show showcased some incredible-looking dishes. The heroes who feature on the show learn the ropes from Antoni, but recipes can be replicated at home.

The Fab Five head to Philadelphia in Queer Eye season 5, where ten heroes benefit from their expertise. Foodie Antoni Porowski’s cooking recipes are inspired by his Polish heritage. For example, he and Jennifer Sweeney made Kielbasa and Latkes in episode 7. Antoni also helped the heroes create cornbread, crab boil, Mediterranean-style red snapper, vegan dishes, pizza, and crab corn chowder for a brand-new restaurant menu.

Noah’s skillet cornbread – Queer Eye Season 5, Episode 1

Queer Eye season 5, episode 1 saw Antoni create a “fun culinary experience” for Pastor Noah. Paying homage to Noah’s southern roots, they made skillet cornbread together. Viewers can make spicy cornbread in a few simple steps in no time.

• 170g unsalted butter
• 3 eggs
• 530ml buttermilk
• 120ml maple syrup
• 180g yellow cornmeal
• 65g whole-wheat flour
• 60g bleached flour
• 18g baking powder
• 5g baking soda
• Jalapeños to taste
• Pinch of salt

1. Firstly, make some brown butter. To do this, chop the butter into even-sized cubes and melt in a pan. Keep the heat on the butter until brown specs begin to appear. Once the butter turns brown, take it off the heat to avoid burning. This adds a dark color around the edges of the cornbread.
2. Pour the brown butter into a bowl and gently pour in maple syrup. While whisking, add buttermilk, drizzle into the mixture, and stir.
3. Crack three eggs into the mixture and add cornmeal, whole-wheat flour, bleached flour, baking soda, baking powder, and a pinch of salt.
4. Then, it’s time to add the jalapeños to the batter mix. Use the seeds if you want a hotter result.
5. Pour the batter into a skillet pan and cook for around 20 minutes in the oven at 350 degrees.

Kevin’s Beef Short Ribs – Queer Eye Season 5, Episode 3

Kevin was introduced in season 5, episode 3. Kevin and Antoni made a delicious-looking braised beef short rib dish with mashed potato. Antoni said, “The base for the braised short rib will have the holy trinity of onions, carrot, and celery.” The dish was thought up so that Kevin had a classy meal to provide at his daughter’s wedding rehearsal dinner.

• 2 onions
• 3 carrots
• 1 celery stalk
• 2-3lbs beef short ribs
• 28g tomato paste
• 350ml red wine
• 350ml espresso
• 350ml cola
• 10g chipotle in adobo
• 4-6 cloves garlic
• Salt
• Oil

1. Firstly, chop onion, carrot, and celery into small cubes.
2. Heat a large dish or pot and add oil.
3. Season the beef short ribs. According to Antoni, the salt will help tenderize the meat and bring out all the flavor.
4. Seal the short ribs on each side and put them to one side.
5. Then, once the ribs have been removed, add the chopped vegetables to the pot.
6. Add tomato paste, red wine, espresso, cola, and a little canned chipotle in adobo.
7. Add all the short ribs and four to six cloves of garlic.
8. Put the dish into the oven at 350 degrees for about two to a half hours.

Tyreek’s Crab Boil – Queer Eye Season 5, Episode 4

Queer Eye episode 4 featured Tyreek. Finding himself homeless while growing up, Tyreek didn’t have the childhood he wanted. However, he did have good memories of eating crab boil as a kid. Antoni taught him how to create a simple crab boil dish with sausage in order to ensure it’s a filling meal for him and all his friends.

• 8 links Andouille sausage
• 8 baby red potatoes
• 2 corn cobs
• 4 onions
• 60g Old Bay spice
• 2 glasses of pale ale
• 470ml water
• 4 whole crabs

1. First, cut Andouille sausage into thin slices and place directly on the pan to fry.
2. Then, shuck the corn.
3. To a large pot, add two cups of water and two glasses of alcohol, such as pale ale.
4. Add onion to the pot, generously season with Old Bay, then add the crab, corn, and baby red potatoes.
5. Let everything boil for around 20-30 minutes until the crab meat is flaky.

Abby’s Twice-Cooked Eggplant – Queer Eye Season 5, Episode 5

Described by Antoni as a “cheap and cheerful” dish, next up, viewers can make twice-cooked eggplant. Passionate 18-year-old activist Abby rarely had time to cook. However, this dish was quick, easy, and was enough to feed Abby and all her friends. Antoni and Abby whipped up a word based on chef Mike Solomonov’s twice-cooked eggplant recipe. During Queer Eye episode 5, they combined the eggplant with rice, lentils, and onion strands.

• 2 eggplants
• Salt
• Oil
• Pre-made rice, lentils, and fried sliced onion

1. Salt thinly sliced cooked eggplant generously on both sides. The salt removes the usual sliminess found with eggplant.
2. Place a single layer of eggplant in a pan with oil fry until it gets crispy.
3. Cut the eggplant up into small cubes.
4. Add the eggplant to the rice, lentils, and onions bowl and enjoy.

DJ Ryan’s Pesto Chicken Salad – Queer Eye Season 5, Episode 6

Antoni assisted DJ and bachelor Ryan make a delicious and nutritious chicken salad. The dish needed to be quick and healthy, as Ryan was an avid gym-goer. His mother brought food to his house regularly, and it was time for Ryan to give back to his family. Because of his Italian heritage, Antoni opted for a pesto chicken salad made from scratch. Antoni said it would make a “beautiful, comprehensive meal for his family.”

• 170g pasta
• 350g chicken breast
• Handful basil leaves
• 30g pine nuts
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• Salt and pepper
• 150 ml red wine vinegar (to pickle grapes)
• 10/15 red grapes halved
• Handful baby arugula
• 60g Parmigiano Reggiano

1. Grab a pestle and mortar. Grind up garlic cloves to a paste along with pine nuts, basil, and Parmigiano Reggiano to make the green pesto.
2. Then, chop the grapes and pickle in red wine vinegar.
3. Season chicken breasts with salt and olive oil and then fry.
4. Then, boil pasta.
5. In a mixing bowl, mix in some of the green pesto to drained pasta.
6. Chop up the chicken breasts into small chunks. Add the chicken and pickled grapes to the mixing bowl.
7. Finally, add baby arugula, top with Parmigiano Reggiano, oil, and pine nuts, then serve.

Jennifer’s Polish Potato Cakes – Queer Eye Season 5, Episode 7

During episode 7, Antoni took mom-of-three Jennifer to make traditional Polish Kielbasa. For a big party thrown at the end of her Queer Eye experience, Antoni arranged for the Kielbasa to be catered in. Antoni showed Jennifer how to make Polish potato cakes, AKA latkes, to accompany the sausage.

• 6 potatoes
• 2 onions
• 1 egg
• 30g flour
• 1 tsp baking soda
• Oil

1. On a box grater, grate potatoes and an onion.
2. Line a bowl with a kitchen towel and add the grated potato and onion mixture.
3. Squeeze the contents of the kitchen towel as much as possible to remove excess moisture.
4. Then place back in a mixing bowl and add flour, an egg, and a sprinkle of baking soda and mix.
5. Heat oil to a high heat, then place a patty of the mixture into the pan.
6. Fry on both sides until golden, then drain each potato cake on a kitchen towel.
7. Once removed from the pan, salt the potato cake immediately.

Nate’s Whole Roasted Red Snapper – Queer Eye Season 5, Episode 10

Last but by no means least, Queer Eye episode 10 saw Nate and Antoni rustle up some roasted red snapper. Nate couldn’t remember the last time he cooked but loved clean Mediterranean food. This simple dish is perfect for anyone who has difficulty finding the time to cook with a busy schedule. Antoni took Nate’s philosophy in the gym of “back to basics” and said, “I’m going to apply that to food.”

• 2 red onion
• 2 lemon
• 2 whole red snapper
• Olive oil
• Salt and pepper
• 1 tbsp chopped fresh thyme leaves

1. First, slice the red onion and lemon into slices.
2. On a tinfoil sheet, lay a bed of red onion and lemon, drizzle with olive oil, and place the red snapper on top.
3. The cavity of the fish should be cleaned out already. Then, make three incisions to the bone.
4. Place a lemon slice inside each incision.
5. Season the fish with salt and pepper and place into the oven set to around 425 degrees for around 30 minutes.