🔴Can You Make Chef Diori’s Spectacular Signature Dish?

Let the Great Cooking Festival Begin! In Today’s GCF, follow along as special guest Diori Jones drops by to show you how he makes his spectacular signature dishes. While he is making his dishes

Chef Diori’s Recipe

Buttermilk Pie

Ingredients:

(For one pie. I always make 2 pies so just double it)
1 stick of butter, softened (I always use Imperial margarine)
1.5 cups of sugar (I sometimes go with a little less, maybe 1.25 cups, so it is not as sugary, but I can’t really tell the difference)
3 large eggs
2 Tablespoons flour
¼ tsp coconut extract
¼ tsp lemon extract
2 tsp vanilla extract
½ cup of buttermilk
1 9 inch deep dish pie crust (I get it frozen from the store)

Preparation:

Preheat oven to 400 degrees
Mix softened butter and sugar together until it is blended well
Mix in flour and eggs until it is blended well
Mix in all extracts and buttermilk well
(You pie mix should be somewhat “liquidy” like a heavy cream)
Remove your frozen pie crust from the freezer and pour in your pie mix
Put in the oven for 1 hour
Take out of oven and let your pie sit for about 30 minutes to 1 hour. The top should be browned along with the crust.

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Chef Barry’s Recipes

Braised Beef Short Ribs

Ingredients:

3 pounds beef short ribs
1 teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
2 tablespoons olive oil
1 yellow onion, chopped
1 large carrot, chopped
3 cloves garlic, chopped
1 russet potato
2 cups beef broth
1 (14.5 ounce) can diced tomatoes
½ cup dry red wine
¼ cup rice vinegar
2 bay leaves
¼ teaspoon red pepper flakes

Preparation:

Season short ribs with 1 teaspoon salt and 1 teaspoon black pepper.
Heat olive oil in pressure cooker set to Sauté on High.
Sear short ribs in hot oil until deep golden brown all over, about 3 minutes per side; transfer to a plate.
Set pressure cooker to Sauté on Normal. Sauté onion, carrot, potato, and garlic in hot fat until softened, 4 to 6 minutes.
Stir broth, tomatoes, wine, vinegar, bay leaves, and red pepper flakes with the vegetable mixture; bring to a boil and set pressure cooker to Sauté on Low.
Lay short ribs into the braising liquid, bone-side up.
Lock pressure cooker lid in place and set steam vent to Sealing.
Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
Once the cooking cycle has completed, allow pressure to release naturally.
Transfer short ribs to a plate.

Tomato, Cucumber Feta Salad

Ingredients:

1 lb Tomatoes (4 medium) chopped
1 Cucumber (chopped)
4 oz feta cheese (large crumbles or diced is best)
1 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice (from 1 medium lemon)
2 garlic cloves (pressed)
1/4 tsp black pepper

Preparation:

In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, and feta cheese crumbles. Add 1 Tbsp of Olive Oil
Stir to combine.

Steak and Mushroom Pizzadilla

Ingredients:

Steak (like top sirloin) – 1 lb $3.99
Salt – 1 tsp $0.01
Pepper – 1/2 tsp $0.05
Butter – 2 Tbsp $0.23
Garlic – 2 cloves $0.01
Mushrooms – 16 oz. $3.99
Mozarella – 8 oz. $2.00
Flour Tortillas – 8 $0.80
Spaghetti Sauce – 6 oz. $0.50
Total $11.58

Preparation:

Heat a large skillet over medium-high heat. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.
Add butter to pan; swirl until butter melts. Add remaining 1/4 teaspoon salt, garlic, and mushrooms; cook 6 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine.
Wipe pan clean with paper towels. Reduce heat to medium. Sprinkle about 2 tablespoons cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Place 2 quesadillas in pan; cook 2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with marinara.