Nadia G isn’t a “vanilla” sort of cooking host. As the star of Nadia G’s Bitchin’ Kitchen, she rocks animal print, stilettos and some serious tattoos while cooking up a storm. Today, she’s sharing some of her best dishes with Ali.
Drink too much last night? If you’re hung-over, “you probably want to eat something nice and greasy.” She says. Nadia recommends chicken friend steak or poutine, but takes it to the next level if you’re really hurting. “I like to do a celery pineapple smoothie, ‘cause the key there is that it’s gotta taste as good going down as it does coming up.”
On a diet? For a ‘bitchin bikini body, Nadia would make a caramelized onion and fig egg-white sandwich. “The key with low fat eating is you have to make something really flavorful that makes up for the lack of fat,” she says. “Caramelized onions are perfect.”
If Ali wants to seduce George [Clooney], Nadia suggests cooking up a cozy and comforting sirloin shepherd’s pie to win over her beloved. “Just when you’re ready to serve it, you crumble some chips… nice and dirty!”
She may not be a classically trained chef, but Nadia's food roots run deep. “I learned from the women in my family – they were all exceptional cooks,” she says. “I don’t believe that you need to go to school to be a great cook. I think you just need to be inspired and most importantly, not be afraid to make a mess.”
Nadia’s not afraid to make a mess OR jazz up her show with some colorful language. To learn about Nadia’s slang and find out what it means to “schkoff” or be a “brutta figura,” watch today’s Daily Shot.
To make your own bitchin’ shepherd’s pie, follow Nadia’s recipe here:
Nadia G.’s Sirloin Shepherd's Pie
TOTAL TIME: 50 min
Prep: 15 min
Cook: 35 min
4 to 6 servings
2 yams, sliced into equal-size chunks
2 russets, sliced into equal-size chunks
1 heaping tablespoon butter
Splash whole milk
Big pinch sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 red onion, small diced
2 pounds organic ground sirloin
Handful minced fresh parsley
Big pinch smoked paprika
Pinch smoked cayenne
Pinch sea salt
Freshly ground black pepper
The Creamed Corn
2 to 3 cobs corn
1 heaping tablespoon unsalted butter
1 bunch fresh chives, minced
2/3 cup heavy cream
Handful potato chips, crumbled
Pinch smoked paprika
To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse. Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.