Joey Bostic usually works in a fire station, but recently he had a moment of popularity on the television show "Live with Regis and Kelly."
According to Bostic's sister, Steffie Gehring, their mother, Teresa Roberts Bostic, was raised in Niles but left in 1971. Bostic was born in Columbus and later moved to Florida. Teresa passed away in 2006, but her brother, John "Trini" Roberts was lucky enough to see his nephew on the show, which featured firefighters and paramedics from around the country in a contest for the best firehouse recipes.
Roberts said he enjoyed watching his nephew on national television.
Bostic's formula for Citrus Skirt Steak helped him learn what it's like to be on the other side of the television set. During the ongoing contest, viewers voted for the best dish. Bostic finished in sixth place.
"I like steak very much.The Citrus Skirt Steak with Chimichurri is my favorite," Bostic said.
Bostic said he created the recipe and sent it to the show. The recipe, which Bostic said he cooks at the firestation, impressed the producers and he was invited to cook the dish on the air.
"I eat steaks before work, at work and after," he said.
Bostic said he watches "Live with Regis and Kelly" regularly and would like to return with more tasty recipes. It meant a lot to him to have is father, his wife and his son Jacob view him on television, Bostic said. He said he wasn't nervous cooking live on national television because the show's producers provided a relaxing atmosphere.
Skirt Steak with Chimichurri and Citrus Reduction
INGREDIENTS:
1 Skirt Steak
2 Bunches of cilantro
2 Bunches of Italian Parsley
1 Jalapeno
2 Heads of garlic
8 Limes
1 Orange
1 Grapefruit
2 Lemons
4 Cups Orange Juice
3 Tablespoons sugar
2 Cups olive oil
Pinch of cumin
Salt, Pepper to taste
Coconut Rice
1 Small sweet onion minced
4 Cloves garlic minced
2 Tablespoons olive oil
1 Tablespoon butter
3 Cups Basmati long grain rice
3 Cups coconut milk
2 Cups chicken stock
1 Cup water
Sliced scallions and crushed peanuts for garnish
DIRE CTIONS:
Skirt Steak with Chimichurri and Citrus Reduction
1. Preheat grill to high heat and take skirt steak out of the fridge and let it come to room temperature
2. Finely chop cilantro, Italian parsley, 1-1/2 heads of garlic and the jalapeno and put in mixing bowl.
3. Add the juice of 5 limes and some salt and pepper.
4. Mix in bowl with a spoon and slowly add olive oil until it becomes a sauce like consistency- about 1 1/2 cups.
5. Add about 2 teaspoons sugar, depending on how acidic the lime juice is.
6. Add salt and pepper to taste.
7. Stir well and cover with plastic wrap and set aside.
8. In small sauce pan, add the orange juice, the juice of the rest of the limes, lemon s and grapefruit.
9. Add the 3 tablespoons of sugar, salt and pepper to taste, mix well and put on medium low heat until the mixture reduces to a syrup-like consistency. Keep warm.
10. Season the skirt steaks with olive oil, salt and pepper, a pinch of cumin, and place on a high uncovered grill for approx 4-5 minutes on each side until it is medium/medium rare.
11. Take off the grill and let rest.
12. After the steak has rested, slice thinly against the g rain to serve.
Coconut Rice
1. Mince up the onion and garlic and saute in pan on medium heat in the combination of olive oil and butter until they are translucent.
2. Add the rice and coat the rice in the onions, oil and garlic and cook for an additional 2 minutes approx.
3. Add all the liquid, bring to a boil then stir and then cover and reduce to simmer and let cook for approx 20 minutes.
4. When done, fluff the rice wit h a fork and rice is ready to serve.
5. Garnish with scallions and crushed peanuts.
To Serve
1. Put a serving of the coconut rice on the plate and then line up some slices of skirt steak around the rice.
2. With a spoon, drizzle some of the citrus reduction over the skirt s teak and then put some of the fresh chimichurri over the steak as well.
3. Serve with a smile!