How to Prepare Antoni Porowski's Delicious Meals from Queer Eye | MarkMeets | Celebrity News, Music, Movies, TV, London Film Premieres

TV Queer Eye Season 5 featured Antoni Porowski’s mouthwatering recipes, influenced by his Polish heritage. Now you can recreate these recipes at home, including skillet cornbread, braised beef short ribs, crab boil, twice-cooked eggplant, and more.

Antoni provides step-by-step instructions to help you replicate these delectable dishes.

Queer Eye Season 5 introduced us to Antoni Porowski’s culinary creations. Antoni, known for his endearing presence and expertise in food and drink, showcased some incredible dishes on the 2020 season of the Netflix show. While the heroes on the show learned from Antoni, you can also replicate his recipes at home.

The Fab Five traveled to Philadelphia in Queer Eye Season 5, where they transformed the lives of ten heroes. Antoni Porowski, a foodie with a Polish heritage, drew inspiration from his roots to create mouthwatering recipes. For example, in Episode 7, he and Jennifer Sweeney prepared Kielbasa and Latkes. Throughout the season, Antoni also guided the heroes in making cornbread, crab boil, Mediterranean-style red snapper, vegan dishes, pizza, and crab corn chowder for a new restaurant menu.

Noah’s Skillet Cornbread – Queer Eye Season 5, Episode 1

In the first episode of Queer Eye Season 5, Antoni and Pastor Noah created a “fun culinary experience” by making skillet cornbread, paying homage to Noah’s Southern roots. Here’s how to make spicy cornbread in a few simple steps:

Ingredients:

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

Instructions:

Start by making brown butter. Chop the butter into even-sized cubes and melt it in a pan. Keep the heat on the butter until brown specks appear. Remove from heat to prevent burning. This adds a dark color around the edges of the cornbread.
Pour the brown butter into a bowl and gently mix in maple syrup. While whisking, add buttermilk, drizzling it into the mixture as you stir.
Crack three eggs into the mixture and add cornmeal, whole-wheat flour, bleached flour, baking soda, baking powder, and a pinch of salt.
Add jalapeños to the batter mix, using the seeds if you prefer a spicier result.
Pour the batter into a skillet pan and bake 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 Episode 3 of Season 5, where he and Antoni prepared a delectable braised beef short rib dish with mashed potatoes. Antoni described it as having “the holy trinity of onions, carrots, and celery” in the base. Here’s how to make it:

Ingredients:

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

Instructions:

Begin by chopping the onions, carrots, and celery into small cubes.
Heat a large dish or pot and add oil.
Season the beef short ribs with salt to tenderize the meat and enhance the flavor.
Sear the short ribs on each side and set them aside.
After removing the ribs, add the chopped vegetables to the pot.
Add tomato paste, red wine, espresso, cola, and a little canned chipotle in adobo.
Reintroduce all the short ribs and four to six cloves of garlic.
Place the dish in the oven at 350 degrees for about two and a half hours.

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

Episode 4 featured Tyreek, who had fond memories of eating crab boil as a child. Antoni taught him how to create a simple crab boil dish with sausage for a filling meal. Here’s how to make it:

Ingredients:

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

Instructions:

Begin by cutting Andouille sausage into thin slices and frying them directly on the pan.
Shuck the corn.
In a large pot, add two cups of water and two glasses of alcohol, such as pale ale.
Add onions to the pot, generously season with Old Bay, then add the crab, corn, and baby red potatoes.
Allow everything to boil for around 20-30 minutes until the crab meat is flaky.

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

In Episode 5, Antoni helped 18-year-old activist Abby prepare a quick and easy dish—twice-cooked eggplant. Here’s how to make it:

Ingredients:

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

Instructions:

Generously salt thinly sliced eggplant on both sides to remove excess moisture.
Place a single layer of eggplant in a pan with oil and fry until crispy.
Cut the eggplant into small cubes.
Add the eggplant to a bowl with pre-made rice, lentils, and fried sliced onions.
Enjoy!

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

Antoni assisted DJ and bachelor Ryan in making a quick and healthy chicken salad. Here’s how to make it:

Ingredients:

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

Instructions:

Grind garlic cloves, pine nuts, basil leaves, and Parmigiano Reggiano into a paste using a pestle and mortar to make the green pesto.
Chop the grapes and pickle them in red wine vinegar.
Season chicken breasts with salt and olive oil, then fry them.
Boil pasta.
Mix some green pesto into the drained pasta in a mixing bowl.
Chop the chicken breasts into small chunks and add them to the mixing bowl.
Add pickled grapes and baby arugula to the mixture.
Top with Parmigiano Reggiano, a drizzle of olive oil, and pine nuts, then serve.

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

In Episode 7, Antoni showed mom-of-three Jennifer how to make traditional Polish Kielbasa. To accompany the sausage for a big party, Antoni taught Jennifer how to make Polish potato cakes, also known as latkes. Here’s how to make them:

Ingredients:

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

Instructions:

Grate potatoes and an onion on a box grater.
Line a bowl with a kitchen towel and add the grated potato and onion mixture.
Squeeze the kitchen towel contents to remove excess moisture.
Place the mixture back in a mixing bowl and add flour, an egg, and a sprinkle of baking soda. Mix well.
Heat oil to a high temperature, then place a patty of the mixture into the pan.
Fry on both sides until golden, then drain each potato cake on a kitchen towel.
Immediately salt the potato cakes once removed from the pan.

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

In the final episode of Season 5, Nate and Antoni prepared a delicious roasted red snapper. Here’s how to make it:

Ingredients:

2 red onions
2 lemons
2 whole red snapper
Olive oil
Salt and pepper
1 tbsp chopped fresh thyme leaves

Instructions:

Slice the red onions and lemons into slices.
On a sheet of aluminum foil, create a bed with the red onion and lemon slices. Drizzle with olive oil and place the red snapper on top.
Clean the fish’s cavity, and make three incisions to the bone.
Place a lemon slice inside each incision.
Season the fish with salt and pepper.
Roast the fish in the oven at 425 degrees for approximately 30 minutes.

Now you can enjoy these delicious dishes inspired by Antoni Porowski’s culinary creations from Queer Eye Season 5 in the comfort of your own home. Bon appétit!

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