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chefirvine

Robert Irvine

#RestaurantImpossible - Season 16 coming soon on @foodnetwork. New book Family Table at

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  • Yorkshire pudding is a classic dish!⠀
⠀
SERVES 6⠀
YOU’LL NEED⠀
¾ cup All purpose flour⠀
3 eggs⠀
1 egg yolk⠀
1/2 cup milk⠀
1/2 cup rendered beef fat⠀
MAKE IT⠀
1) Preheat oven and ceramic mold you are going to cook the pudding in, to 450 degrees.⠀
2) In a large mixing bowl add milk, eggs, whisk together for approximately 3 minutes.⠀
3) Add flour and mix together enough to incorporate.⠀
4) Finish by adding rendered beef fat.⠀
5) Place 2 oz of batter to a 4 oz ramekin that has been pre-heating in the oven, before adding batter spray with pam non stick spray.
  • @chefirvine Profile picture

    @chefirvine

    Yorkshire pudding is a classic dish!⠀

    SERVES 6⠀
    YOU’LL NEED⠀
    ¾ cup All purpose flour⠀
    3 eggs⠀
    1 egg yolk⠀
    1/2 cup milk⠀
    1/2 cup rendered beef fat⠀
    MAKE IT⠀
    1) Preheat oven and ceramic mold you are going to cook the pudding in, to 450 degrees.⠀
    2) In a large mixing bowl add milk, eggs, whisk together for approximately 3 minutes.⠀
    3) Add flour and mix together enough to incorporate.⠀
    4) Finish by adding rendered beef fat.⠀
    5) Place 2 oz of batter to a 4 oz ramekin that has been pre-heating in the oven, before adding batter spray with pam non stick spray.

  •  1,294  0  18 October, 2019
  • One of my favorite ways to prepare a ribeye.⠀
⠀
SERVES 4⠀
YOU’LL NEED⠀
¼ cup olive oil⠀
¼ cup balsamic vinegar⠀
2 tbsp mustard⠀
Salt and pepper⠀
24 oz cowboy-cut ribeye steak⠀
2 jalapeno peppers, halved vertically⠀
2 heads of garlic, halved horizontally⠀
2 sprigs basil⠀
MAKE IT⠀
1) Make a marinade using the olive oil, balsamic vinegar, mustard, and salt and pepper. Whisk together.⠀
2) Place steak directly in the marinade. Cover in plastic wrap. Refrigerate for 2–6 hours.⠀
3) Pan sear or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees.⠀
4) Grill peppers and garlic until golden brown and softened.⠀
5) Garnish with basil.⠀
6) Slice at an angle and serve with roasted peppers and garlic. The garlic should be soft enough to spread like butter.⠀
⠀
THE MACROS⠀
CALORIES: 495⠀
PROTEIN: 48 g⠀
FAT: 25 g⠀
CARBS: 6 g
  • @chefirvine Profile picture

    @chefirvine

    One of my favorite ways to prepare a ribeye.⠀

    SERVES 4⠀
    YOU’LL NEED⠀
    ¼ cup olive oil⠀
    ¼ cup balsamic vinegar⠀
    2 tbsp mustard⠀
    Salt and pepper⠀
    24 oz cowboy-cut ribeye steak⠀
    2 jalapeno peppers, halved vertically⠀
    2 heads of garlic, halved horizontally⠀
    2 sprigs basil⠀
    MAKE IT⠀
    1) Make a marinade using the olive oil, balsamic vinegar, mustard, and salt and pepper. Whisk together.⠀
    2) Place steak directly in the marinade. Cover in plastic wrap. Refrigerate for 2–6 hours.⠀
    3) Pan sear or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees.⠀
    4) Grill peppers and garlic until golden brown and softened.⠀
    5) Garnish with basil.⠀
    6) Slice at an angle and serve with roasted peppers and garlic. The garlic should be soft enough to spread like butter.⠀

    THE MACROS⠀
    CALORIES: 495⠀
    PROTEIN: 48 g⠀
    FAT: 25 g⠀
    CARBS: 6 g

  •  2,926  0  17 October, 2019
  • My favorite part of meet and greets! Adorable babies!!!!!!
  • @chefirvine Profile picture

    @chefirvine

    My favorite part of meet and greets! Adorable babies!!!!!!

  •  5,088  0  17 October, 2019
  • Meeting with some great Marines here at K Bay in Hawaii!
  • @chefirvine Profile picture

    @chefirvine

    Meeting with some great Marines here at K Bay in Hawaii!

  •  2,964  0  16 October, 2019
  • This is the recipe we use at home, and my girls love it. Give it a try!⠀
⠀
Mac and Cheese⠀
⠀
YOU'LL NEED⠀
1 (16-ounce) package elbow macaroni⠀
1/2 cup butter (1 stick)⠀
1 cup chopped white onion⠀
1/2 cup all-purpose flour, or as needed⠀
1/2 to 1 cup chicken broth, as needed⠀
1/2 cup heavy cream⠀
2 cups shredded yellow Cheddar⠀
Salt⠀
White pepper⠀
1/4 cup Cheddar crackers, crushed, with a few left whole for garnish (recommended: Pepperidge Farm Goldfish)⠀
MAKE IT⠀
1. Boil the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor.⠀
2. While the pasta is cooking, preheat the oven to 350 degrees F.Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent.⠀
3. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce.⠀
4. Simmer for a least 10 minutes to allow the flour to “cook out.”⠀
5. Add the heavy cream and Cheddar, then season with salt and white pepper, to taste.⠀
6. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese.⠀
7. Transfer to a 3-quart baking dish and sprinkle with crushed crackers.⠀
8. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.
  • @chefirvine Profile picture

    @chefirvine

    This is the recipe we use at home, and my girls love it. Give it a try!⠀

    Mac and Cheese⠀

    YOU'LL NEED⠀
    1 (16-ounce) package elbow macaroni⠀
    1/2 cup butter (1 stick)⠀
    1 cup chopped white onion⠀
    1/2 cup all-purpose flour, or as needed⠀
    1/2 to 1 cup chicken broth, as needed⠀
    1/2 cup heavy cream⠀
    2 cups shredded yellow Cheddar⠀
    Salt⠀
    White pepper⠀
    1/4 cup Cheddar crackers, crushed, with a few left whole for garnish (recommended: Pepperidge Farm Goldfish)⠀
    MAKE IT⠀
    1. Boil the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor.⠀
    2. While the pasta is cooking, preheat the oven to 350 degrees F.Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent.⠀
    3. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce.⠀
    4. Simmer for a least 10 minutes to allow the flour to “cook out.”⠀
    5. Add the heavy cream and Cheddar, then season with salt and white pepper, to taste.⠀
    6. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese.⠀
    7. Transfer to a 3-quart baking dish and sprinkle with crushed crackers.⠀
    8. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.

  •  2,699  0  16 October, 2019
  • Try this out and let me know what you think!⠀
⠀
Bacon and Egg Potato Salad⠀
⠀
YOU'LL NEED⠀
2 pounds small red-skinned potatoes, quartered⠀
1 pound bacon, chopped⠀
2 large eggs⠀
2 tablespoons red wine vinegar⠀
3/4 cup mayonnaise⠀
3 tablespoons whole-grain mustard⠀
6 scallions, finely chopped⠀
1 medium red onion, diced⠀
1 tablespoon sugar⠀
Kosher salt and freshly ground pepper⠀
MAKE IT⠀
1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.⠀
2. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.⠀
3. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
  • @chefirvine Profile picture

    @chefirvine

    Try this out and let me know what you think!⠀

    Bacon and Egg Potato Salad⠀

    YOU'LL NEED⠀
    2 pounds small red-skinned potatoes, quartered⠀
    1 pound bacon, chopped⠀
    2 large eggs⠀
    2 tablespoons red wine vinegar⠀
    3/4 cup mayonnaise⠀
    3 tablespoons whole-grain mustard⠀
    6 scallions, finely chopped⠀
    1 medium red onion, diced⠀
    1 tablespoon sugar⠀
    Kosher salt and freshly ground pepper⠀
    MAKE IT⠀
    1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.⠀
    2. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.⠀
    3. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

  •  2,536  0  16 October, 2019
  • This curry squash soup would make a nice addition to your fall recipe lineup!⠀
⠀
Curry Squash Soup⠀
⠀
YOU’LL NEED⠀
1 tbsp extra virgin olive oil⠀
1 medium white Spanish onion⠀
1 medium butternut squash, peeled and medium diced (or use left over butternut squash from Thanksgiving dinner)⠀
3 cloves garlic cloves minced⠀
3 cups chicken stock⠀
3 cups coconut milk⠀
2 tbsp yellow curry powder⠀
1 cup heavy cream⠀
1 tbsp cilantro, chopped⠀
MAKE IT⠀
1) Heat olive oil in a pot over medium heat.⠀
2) Add onion and cook for 5 minutes.⠀
3) Add garlic and cook for 2 minutes.⠀
4)Add squash and cook over low for 10 minutes.⠀
5) Add chicken stock, coconut milk, and bring to boil.⠀
6) Cook for 45 minutes; add cream, salt, and pepper.⠀
7) Puree in a blender and finish with cilantro.
  • @chefirvine Profile picture

    @chefirvine

    This curry squash soup would make a nice addition to your fall recipe lineup!⠀

    Curry Squash Soup⠀

    YOU’LL NEED⠀
    1 tbsp extra virgin olive oil⠀
    1 medium white Spanish onion⠀
    1 medium butternut squash, peeled and medium diced (or use left over butternut squash from Thanksgiving dinner)⠀
    3 cloves garlic cloves minced⠀
    3 cups chicken stock⠀
    3 cups coconut milk⠀
    2 tbsp yellow curry powder⠀
    1 cup heavy cream⠀
    1 tbsp cilantro, chopped⠀
    MAKE IT⠀
    1) Heat olive oil in a pot over medium heat.⠀
    2) Add onion and cook for 5 minutes.⠀
    3) Add garlic and cook for 2 minutes.⠀
    4)Add squash and cook over low for 10 minutes.⠀
    5) Add chicken stock, coconut milk, and bring to boil.⠀
    6) Cook for 45 minutes; add cream, salt, and pepper.⠀
    7) Puree in a blender and finish with cilantro.

  •  2,120  0  14 October, 2019
  • Weekends are for dessert!⠀
⠀
Ricotta Cake with Berries⠀
⠀
SERVES 8⠀
YOU’LL NEED⠀
1 ½ cups all-purpose flour⠀
5 large eggs⠀
1 cup confectioner’s sugar⠀
1 ½ cups ricotta cheese⠀
2 tsp baking powder⠀
2 tsp kosher salt⠀
¼ tsp vanilla extract⠀
1 cup blackberries (fresh or frozen)⠀
1 cup raspberries (fresh or frozen)⠀
MAKE IT⠀
1) Preheat oven to 350 degrees.⠀
2) In a large bowl combine flour, sugar, baking powder, and salt.⠀
3) In a separate bowl whisk eggs, ricotta, and vanilla extract until smooth.⠀
4) Fold all dry ingredients into wet mixture.⠀
5) Prepare an 8-inch cake pan using parchment paper and non-stick cooking spray.⠀
6) Bake for 1 hour and allow to cool prior to serving.⠀
⠀
THE MACROS⠀
CALORIES: 222⠀
PROTEIN: 13 g⠀
FAT: 8 g⠀
CARBS: 32 g
  • @chefirvine Profile picture

    @chefirvine

    Weekends are for dessert!⠀

    Ricotta Cake with Berries⠀

    SERVES 8⠀
    YOU’LL NEED⠀
    1 ½ cups all-purpose flour⠀
    5 large eggs⠀
    1 cup confectioner’s sugar⠀
    1 ½ cups ricotta cheese⠀
    2 tsp baking powder⠀
    2 tsp kosher salt⠀
    ¼ tsp vanilla extract⠀
    1 cup blackberries (fresh or frozen)⠀
    1 cup raspberries (fresh or frozen)⠀
    MAKE IT⠀
    1) Preheat oven to 350 degrees.⠀
    2) In a large bowl combine flour, sugar, baking powder, and salt.⠀
    3) In a separate bowl whisk eggs, ricotta, and vanilla extract until smooth.⠀
    4) Fold all dry ingredients into wet mixture.⠀
    5) Prepare an 8-inch cake pan using parchment paper and non-stick cooking spray.⠀
    6) Bake for 1 hour and allow to cool prior to serving.⠀

    THE MACROS⠀
    CALORIES: 222⠀
    PROTEIN: 13 g⠀
    FAT: 8 g⠀
    CARBS: 32 g

  •  1,550  0  12 October, 2019
  • Looking to level up your chef skills? Check this recipe out and let me know what you think! ⠀

COLD SMOKED SALMON, LUMP CRAB GRIBICHE, WARM PUMPERNICKLE, POACHED EGG, UPLAND WATERCRESS

SERVES 4⠀
YOU'LL NEED⠀
2 lbs Smoked Salmon⠀
1  can B&M Brown Bread, Original⠀
2 oz Unsalted Butter⠀
8 Eggs⠀
1 bunch Upland Watercress⠀
1 tbsp black pepper⠀
2 tbsp white wine vinegar⠀
-For the crab gribiche⠀
8 oz lump crab meat, pasteurized⠀
2 eggs⠀
2 tbsp dijon mustard⠀
2 tbsp capers⠀
2 tbsp cornichons⠀
4 tbsp grape seed oil⠀
1 tbsp red wine vinegar⠀
1 tbsp parsley⠀
3 tbsp chervil, divided⠀
3 tbsp chives, divided⠀
1 tbsp cilantro⠀
MAKE IT⠀
1. Clean the watercress from the stems and reserve⠀
2. To make the gribiche, hard boil the 2 eggs, cool and chop. Chop the herbs (saving some chervil and chive for garnish) cornichons and capers and add to the chopped eggs.⠀
3. Add the oil, the mustard, and the red wine vinegar and whisk. Add the chopped eggs and herbs and mix. Fold in the crab meat.⠀
4. Slice the brown bread, (8 slices, 2 per person) brush with butter and griddle, plate warm, side by side, 2 per plate.⠀
5.Poach the 8 eggs (2 per person) in boiling water, with a touch of white wine vinegar, cook to desired doneness.⠀
6.Lay the brown bread on a plate, add Watercress on top of the bread, lay smoked salmon next, add one egg poached, cover with crab gribiche.⠀
7. Garnish with chervil and small pieces of chives.
  • @chefirvine Profile picture

    @chefirvine

    Looking to level up your chef skills? Check this recipe out and let me know what you think! ⠀

    COLD SMOKED SALMON, LUMP CRAB GRIBICHE, WARM PUMPERNICKLE, POACHED EGG, UPLAND WATERCRESS

    SERVES 4⠀
    YOU'LL NEED⠀
    2 lbs Smoked Salmon⠀
    1 can B&M Brown Bread, Original⠀
    2 oz Unsalted Butter⠀
    8 Eggs⠀
    1 bunch Upland Watercress⠀
    1 tbsp black pepper⠀
    2 tbsp white wine vinegar⠀
    -For the crab gribiche⠀
    8 oz lump crab meat, pasteurized⠀
    2 eggs⠀
    2 tbsp dijon mustard⠀
    2 tbsp capers⠀
    2 tbsp cornichons⠀
    4 tbsp grape seed oil⠀
    1 tbsp red wine vinegar⠀
    1 tbsp parsley⠀
    3 tbsp chervil, divided⠀
    3 tbsp chives, divided⠀
    1 tbsp cilantro⠀
    MAKE IT⠀
    1. Clean the watercress from the stems and reserve⠀
    2. To make the gribiche, hard boil the 2 eggs, cool and chop. Chop the herbs (saving some chervil and chive for garnish) cornichons and capers and add to the chopped eggs.⠀
    3. Add the oil, the mustard, and the red wine vinegar and whisk. Add the chopped eggs and herbs and mix. Fold in the crab meat.⠀
    4. Slice the brown bread, (8 slices, 2 per person) brush with butter and griddle, plate warm, side by side, 2 per plate.⠀
    5.Poach the 8 eggs (2 per person) in boiling water, with a touch of white wine vinegar, cook to desired doneness.⠀
    6.Lay the brown bread on a plate, add Watercress on top of the bread, lay smoked salmon next, add one egg poached, cover with crab gribiche.⠀
    7. Garnish with chervil and small pieces of chives.

  •  1,730  0  11 October, 2019