One fo my favorite post-workout meals. Check it out!⠀ ⠀ SERVES 3⠀ YOU’LL NEED⠀ 6 chicken thighs, skin on⠀ 2 tbsp soy sauce⠀ 1 tbsp maple syrup⠀ 1 tbsp chili Paste⠀ 6 oz cilantro, chopped⠀ 2 cloves garlic, minced⠀ 1 thumb ginger, minced.⠀ MAKE IT⠀ 1. Create the marinade by mixing the soy sauce, maple syrup, chili paste, cilantro, garlic, and ginger in a large mixing bowl.⠀ 2. Add chicken thighs to the mixture and allow to marinate for at least 24 hours prior to cooking.⠀ 3. Season chicken thighs lightly with salt and pepper. Place on hot grill and allow to cook for 8 minutes on each side, or until internal temperature reaches 165 degrees.⠀ ⠀ THE MACROS⠀ CALORIES: 495⠀ PROTEIN: 64⠀ FAT: 22⠀ CARBS: 5
The Summer issue of Robert Irvine Magazine is here! Get my all-new grilling recipes and go behind the scenes of Restaurant: Impossible and see the magic that makes the show, plus plenty of workouts, motivation, and much more. Get it for free now! Link in Bio!! www.RobertIrvineMagazine.com ⠀
This is a great macro-friendly recipe!⠀ ⠀ SERVES 4⠀ YOU’LL NEED⠀ 2 red peppers cut in half length-wise ⠀ 1 cup brown rice ⠀ 3 oz 80/20 ground beef ⠀ 1 tbsp grape seed oil ⠀ ½ white onion⠀ 2 oz chorizo sausage ⠀ 8 cremini mushrooms, diced small⠀ 4 slices white cheddar cheese ⠀ 1 tsp smoked paprika ⠀ 1 tsp paprika ⠀ MAKE IT ⠀ 1. In a 2-quart saucepot, add rice and 4 cups of water, bring to a boil and drop to a simmer. Allow to cook for about 12 minutes. Once all liquid had been absorbed, place a cover on top of rice and allow to sit for another 12 minutes.⠀ 2. In a medium sauce pot, add grape seed oil and allow onions to cook over medium heat until onions are translucent but have no color. ⠀ 3. Add cremini mushrooms and cook over medium heat for about 4 minutes. Season with salt and pepper.⠀ 4. Add ground beef and chorizo and cook over medium to high heat.⠀ 5. Mix with a wooden spoon, making sure meat is broken up.⠀ 6. Season with paprika, smoked paprika, and salt and pepper.⠀ 7. Add rice to the meat mixture and stir together until fully incorporated.⠀ 8. Using a spoon, fill peppers and, bake in a 375-degree oven for approximately 20 minutes.⠀ 9. Pull peppers from the oven and top with cheddar cheese. Place back into the oven and cook for another 20 minutes.⠀ ⠀ THE MACROS⠀ CALORIES: 388⠀ PROTEIN: 20 g⠀ FAT: 23 g⠀ CARBS: 19 g⠀
If you missed the season premiere of #RestaurantImpossible you can stream it for free on the @FoodNetwork app or at foodnetwork.com!
This is one of my favorites on a warm summer evening!⠀ ⠀ SERVES 2⠀ YOU’LL NEED⠀ 8 oz. burrata ball, split in half⠀ 2 peaches, quartered⠀ 3 cups arugula⠀ ¼ cup grapeseed oil⠀ ¼ cup sherry vinegar⠀ 1 shallot, sliced thin⠀ ¼ cup toasted sliced almonds⠀ MAKE IT⠀ 1. Heat grill to medium heat. In a medium mixing bowl, lightly coat the peaches with a small amount of grapeseed oil, and lightly season with salt and fresh ground black pepper.⠀ 2. Place peaches on the grill and cook for approximately 5 minutes on each side.⠀ 3. In another mixing bowl add sherry vinegar, sliced shallots, and whisk grapeseed oil to make a vinaigrette.⠀ 4. Place arugula, toasted almonds, and thinly sliced shallots in bowls. Dress with about 2 oz. of vinaigrette and season with salt and pepper.⠀ 5. Top with 2 grilled peaches and burrata. Add another dash of salt and fresh ground black pepper and serve.⠀ ⠀ THE MACROS⠀ CALORIES: 276⠀ PROTEIN: 10 g⠀ FAT: 22 g⠀ CARBS: 20 g⠀ ⠀
Coming up! 1 hour until an all new episode of #RestaurantImpossible on the east coast. Tune in!
Such an honor to show Tragedy Assistance Program for Survivors (TAPS) @tapsorg a good time here in Las Vegas!
If you wanna hang with me and watch the show this Saturday meet me at 9pm at @troplv!!!! #Repost @troplv ・・・ Okay, now were hungry. Don’t miss our Restaurant: Impossible Viewing Party with Robert Irvine himself this Saturday at 9 pm! The ‘Robert Irvine' Shot of Tequila and glass of Stella Artois is half off! #tropicanalasvegas #troplv #RIPH #robertirvine #chefirvine #lasvegas #lasvegasstrip #vegas #foodielasvegas #lasvegasresturants #lasvegasstrip #restaurantimpossible
Well enjoying 4th July with @CocaCola (who has been a huge supporter of our military and their families for 70+ years!) and some Amazing food , not to mention my Beautiful wife @gailkimITSME 🙏🏻💯👏🏻😎🇺🇸❤️ #Repost @gailkimitsme with @get_repost ・・・ We got into the matching couple spirit of course 😍❤️ @chefirvine
America's founding fathers knew they weren't just securing their own independence, but a better future for their descendants—and the world entire. Today, let us celebrate the 243rd birthday of the greatest nation on Earth—and remember all who work tirelessly to keep us free.
Had a great opportunity this morning. Jumped on a helicopter out of Ft Stewart at 2am this morning to meet up with the Georgia National Guard attached to the 3rd Infantry returning from Afghanistan to help welcome them home. Later today we’ll give them and all the troops here and their families here a great live show and some great food!
PSST! Hey, you! Wanna SERIOUSLY impress some people this weekend with a crazy simple recipe using mostly stuff you probably already have in your kitchen? Then check these out! They're outrageously good. ⠀ ⠀ SERVES 6⠀ YOU’LL NEED⠀ 1 1/2 cups warm water⠀ 1 tbsp sugar⠀ 2 tsp kosher salt⠀ 2 ¼ tsp active dry yeast⠀ 4 1/2 cups all-purpose flour,⠀ 2 oz unsalted butter, melted⠀ 10 cups water⠀ 2/3 cup baking soda⠀ 1 large egg yolk beaten with 1 tablespoon water⠀ Pretzel salt⠀ ⠀ MAKE IT⠀ 1) In a stand mixer add water, sugar, salt and yeast. Allow to sit for approximately 5 to 10 minutes or until mixture starts to foam.⠀ 2) With the dough hook attachment mix add water yeast mixture, add flour and melted butter begin to mix on low after all flour is incorporated turn the mixer to medium speed and continue to knead.⠀ 3) Pull dough out of mixer and knead into a ball, lightly oil mixing bowl and add dough back to bowl and cover with plastic wrap.⠀ 4) Place dough into a warm place and allow dough to rise for about 40 minutes or until it doubles in size.⠀ 5) Divide the dough into 6 equal balls, roll each ball into long rope roll the dough into a pretzel shape.⠀ 6) Place a pot 10 cups of water and baking soda and bring to a boil.⠀ 7) Place pretzel dough into water and cook for about 45 seconds.⠀ 8) Place dough on to a baking sheet, coat with egg wash and pretzel salt.⠀ 9) Bake in a 450 degree oven for about 12 minutes or until golden brown in color.⠀ ⠀ THE MACROS⠀ CALORIES: 398⠀ PROTEIN: 11 g⠀ FAT: 6 g⠀ CARBS: 74 g
#Repost @taniyanayak with @get_repost ・・・ Big fans of each other! Flynn couldn’t stop smiling when he met @chefirvine. Totally bromance. Perhaps because they’re both English? 😉 Shooting right here in my home state for a change was the BEST! My #taniyanayakdesign team came and sweated it out along with a few of with my talented friends @wecreatecoolthings and @johnisaac717 who made the impossible possible. (Thank you 🙏🏽). My family and bestie @dgaralis all showed up. My mom made Robert her famous #pakoras and @tombury1 and the guys made Flynn an actual dog house that is nicer than a lot of actual people houses! Posting lots of pics in my story today. A day to remember. ❤️ . . . #flynnfixfriday #flynnthebulldog #restaurantimpossible #goodtimes #rosiesdiner #friyah #thehappynow #englishbulldogs #diner #interiordesign #restaurantdesign #designlife #designwarrior
Happy Hump Day, people! Here's some clean-burning energy to get you through to the weekend. Simple, healthy, and delicious.⠀ ⠀ SERVES 8⠀ YOU’LL NEED⠀ Rice⠀ 6 cups short grain sushi style rice ⠀ 9 cups water ⠀ ½ cup rice wine vinegar ⠀ 1 tbsp super fine sugar ⠀ 1 tbsp grapeseed oil⠀ ⠀ Spicy Tuna Sauce⠀ 1 cup mayonnaise ⠀ ½ cup sriacha ⠀ 2 tbsp lemon juice⠀ ⠀ Spicy Tuna⠀ 1 lbs fresh grade A tuna, cut into small cubes⠀ 1 tbsp sesame oil ⠀ 1 tbsp rice wine vinegar ⠀ 1 tbsp Ponzu ⠀ ½ avocado, cut into small cubes⠀ 3 green onions, sliced⠀ 1 tsp sesame seeds ⠀ ⠀ MAKE IT⠀ 1) Using a strainer or colander, rinse rice with cold water until it runs clear, about 3 minutes.⠀ 2) Combine rice with 9 cups water in a medium sauce pot. Bring to a boil then reduce to simmer. Cover and cook for about 20 minutes. The water should be completely absorbed and the rice should be tender. ⠀ 3) Allow to cool. Season with rice wine vinegar, sugar, and grapeseed oil. Stir. ⠀ 4) In a mixing bowl, add sriracha, mayonnaise, and lemon juice. Mix with a whisky. Season with salt and pepper. ⠀ 5) In another mixing bowl, add tuna, sesame oil, rice wine vinegar, Ponzu, avocado, and green onions. Season with salt and pepper. Mix gently. ⠀ 6) Divide room-temperature rice into serving bowls. Portion tuna mixture on top. Finish with spicy tuna sauce and sesame seeds. ⠀ ⠀ THE MACROS⠀ CALORIES: 621⠀ PROTEIN: 19 g⠀ FAT: 27 g⠀ CARBS: 98 g
As with so many things, Sir Winston said it best. ⠀ ⠀ #TuesdayThoughts⠀ ⠀ Taken from the back page of the June issue of Robert Irvine Magazine (www.RobertIrvineMagazine.com)
Anthony Bourdain was a force of nature and I count myself fortunate that I got a chance to know him while he was with us. Today, on his birthday, which has appropriately been coined Bourdain Day, I encourage every one us to carry on those rare and admirable qualities that he possessed in great abundance: kindness, understanding, compassion, a hunger to learn, and a duty to be a true citizen of the world. Let’s also take a moment to reach out to those around us who might be suffering in silence; offer them an ear or a shoulder to cry on. You might just save a life. And even if you don’t, know what Anthony showed us by his example: that every act of kindness can change the world. #BourdainDay @chefjoseandres @ericripert
So proud of the Robert Irvine Foods team. Great products in the Commissaries and Exchanges across the globe for our military. 🇺🇸 🙏 👏 😎
Let's get this week started off right!!⠀ ⠀ SERVES 4⠀ YOU’LL NEED⠀ 5 oz curly kale, rinsed⠀ 4 celery stalks, chopped⠀ 1 carrot, peeled and chopped⠀ 2 apples, peeled, cored, and chopped⠀ 1 red beet, peeled and chopped⠀ ⠀ MAKE IT⠀ Using a juicer or high-powered blender, put all ingredients into the machine. ⠀ Allow juice settle approximately 3 minutes. ⠀ Pour juice over ice and serve with a orange slice.⠀ ⠀ THE MACROS⠀ CALORIES: 95⠀ PROTEIN: 2 g⠀ FAT: 0 g⠀ CARBS: 22 g
Friends in Napa, I’ll be hanging out with my friends from Comcast California at their newest Xfinity store on Saturday, June 22. Come by and say hi. Plus the first 75 guests will receive a signed copy of my new book Family Table.
#Repost @troplv ・・・ Summer Cookout Today 7pm- 10pm. Support Charity & Meet Robert Irvine! Tickets available at our Box Office or Ticketmaster.com #troplv #robertirvinepublichouse #chefirvine #lasvegas #vegas #vegasstrip #summercookout #restaurantweek #lvrestuarantweek #lasvegasrestaurants #threesquare #lvthreesquare #lasvegaslocals #vegaslocals #restaurantcelebration #chefrobertirvine
Want a decadent chef-inspired beverage that packs a powerful punch? Grab yourself a Green Beans Coffee Protein Burst Smoothie, now with @FITCRUNCHbars Whey Protein Powder!⠀ ⠀ It’s non-GMO, no soy, and Gluten free. And best of all? It’s delicious! Available at all @greenbeanscoffeecompany locations worldwide. #fitcrunch #greenbeanscoffee⠀
You know that I love supporting the military. That’s why I’ve teamed up with @greenbeanscoffeecompany to provide all of the benefits of @FITCRUNCHbars to the people who need it most: Our men and women fighting on the front lines! 💪🇺🇸⠀ #fitcrunch Chocolate Peanut Butter protein bars are now available at Green Beans Coffee locations in Afghanistan. #greenbeanscoffee⠀
#Repost @davidreidiii with @get_repost ・・・ Out here in Scotland with @chefirvine for the fourth year participating in the Scotland YOMP, a 54 mile hike for UK and allied military service-members and veterans. What an honor it is to be surrounded by all those that put their lives on the line to protect their country.
I spend a lot of time in airports and on military bases, and @GreenBeansCoffeeCompany is on both! Now we’re teaming up to give YOU a protein burst. 💪⠀ Green Beans Coffee’s signature Protein Burst Smoothie is now packed with my @FITCRUNCHbars Whey Protein Powder! Available at all of their cafés worldwide. #fitcrunch #greenbeanscoffee #teamup
Omaha Beach today is a perfect picture of serenity. That peace—and the peace we enjoy here at home—could never have been possible if not for the incredible bravery and sacrifice of 156,000 Allied troops who stormed the beaches of Normandy seventy-five years ago today. In thinking of them and the debt that can never be repaid, I urge everyone to honor that sacrifice. Be kind to another and make the most of the incredible gifts that were given to us by the Greatest Generation. #DDay #75thAnniversaryDDay #GreatestGeneration #WWII
Central NY fans! My live stage show Robert Irvine LIVE will be at the @turningstone casino on August 17th! Tix are on sale now. Link in bio for more info.
BUFFALO-STYLE CHICKEN MEATBALLS⠀ ⠀ SERVES 4 ⠀ ⠀ YOU’LL NEED⠀ ⠀ 1 lb ground chicken ⠀ ⠀ 1 egg, beaten⠀ ⠀ 2 scallions, finely chopped ⠀ ⠀ 1 celery stalk, small diced⠀ ⠀ 1 tbsp mayonnaise ⠀ ⠀ 1 tbsp coconut flour⠀ ⠀ 1 clove garlic, minced⠀ ⠀ ½ white onion, small diced⠀ ⠀ 1 tsp kosher salt ⠀ ⠀ 1 tsp ground black pepper⠀ ⠀ 2 oz buffalo sauce ⠀ ⠀ MAKE IT⠀ ⠀ 1) Pre-heat oven to 400 degrees. Coat a sheet pan with cooking spray, or olive oil.⠀ ⠀ 2) In a large bowl, add ground chicken, egg, scallions, garlic, onion, celery, mayonnaise, salt, black pepper and coconut flour.⠀ ⠀ 3) Mix together and form 2 oz. balls (about the size of a golf ball) with your hands. ⠀ ⠀ 4) Place on greased sheet pan, cook for 25 minutes. ⠀ ⠀ 5 ) Toss in buffalo sauce. Serve.⠀ ⠀ THE MACROS⠀ ⠀ CALORIES: 208⠀ ⠀ PROTEIN: 26 g⠀ ⠀ FAT: 9 g⠀ ⠀ CARBS: 5 g
Happy Memorial Day Weekend 🇺🇸
Good Friends. Good Food. Good Times.
#tbt to my flight on a Thunderbird with the #usaf What an incredible experience!
Brined Pork Chops with Apple Hash⠀ Serves 6⠀ ⠀ YOU’LL NEED⠀ 8 cups water⠀ Juice of 1 lemon⠀ Juice of 1 lime⠀ Juice of 1 orange⠀ ¼ cup fresh fennel sprigs⠀ 2 tbsp kosher or sea salt⠀ 6 eight- to ten-ounce bone-in pork chops⠀ 4 tbsp grapeseed oil⠀ 2 cups Yukon potatoes, thinly sliced⠀ 1 cup red onion, thinly sliced⠀ 1 tsp white pepper⠀ 2 cups Granny Smith apple, thinly sliced⠀ 1 tsp sriracha⠀ ⠀ MAKE IT⠀ 1) Mix 8 cups water, the fruit juices, fennel, and 2 tbsp kosher or sea salt in a large saucepan over medium heat. Simmer for 10 minutes. After heating, remove and allow to cool. Add the chops to the brine and refrigerate for 3 to 24 hours.⠀ ⠀ 2) In a large sauté pan over high heat, add 2 tbsp oil, then add 3 chops to the pan. Reduce heat and cook 6-7 minutes per side, which should yield a golden-brown pork chop. Repeat the process for the remaining 3 chops. Hold warm until serving.⠀ ⠀ 3) Return pan to medium-high heat, add 2 tbsp oil, allow it to warm, then add potatoes. Stir until potatoes brown on the edges. Add onions, salt, white pepper, and cook until onions soften. Reduce heat to medium, add apples, and cook for 4 minutes. Add hash to the plate, top with pork chops and sriracha.⠀ ⠀ THE MACROS⠀ CALORIES: 511⠀ PROTEIN: 48 g⠀ FAT: 27 g⠀ CARBS: 17 g
I want to give a HUGE shout out to @patron for hosting the official #BeatsnEats After Party @fillmorephilly! The cocktails were amazing, the music was incredible, and @napkinkilla KILLED it! I couldn’t be more grateful for your partnership and your support of the @RobertIrvineFoundation. Because of your support, we’re able to impact the lives of veterans, service members and first responders around the country! Thank you for making this year’s event so incredibly special!
Any guesses on what was going on here 🤔?
Spiced Short Rib⠀ Serves 4⠀ ⠀ YOU’LL NEED⠀ 2 lbs beef short rib⠀ ⠀ Cure⠀ 1 tbsp grated nutmeg⠀ 1 tsp cinnamon⠀ 1 tbsp kosher salt⠀ 1 tsp black pepper⠀ ⠀ Braising Liquid⠀ 2 carrots⠀ 1 onion⠀ 2 stalks celery⠀ 1 quarts red wine⠀ 2 qts beef stock, (chicken stock a suitable substitute)⠀ ⠀ Sachet⠀ 4 bay leaves⠀ 4 sprigs thyme⠀ 2 sprigs rosemary⠀ 1 tbsp peppercorns⠀ 1 tsp allspice⠀ ⠀ MAKE IT⠀ 1) Combine all the ingredients for the cure and cure the ribs thoroughly. Allow the ribs to cure under refrigeration for around 12 hours. If you don’t have 12 hours, a 4 to 6 hour cure is also ok.⠀ 2) Remove the ribs from the cooler and sear in a roasting pan over medium high heat on the stove. Be sure to sear the ribs on all sides and get a fair amount of color.⠀ 3) While the ribs are cooking, large dice the carrots, onions, and celery.⠀ 4) Once all of the ribs have been seared turn the heat down to medium and add the carrots, celery, and onions (mire poixe). Cook the mire poix until it has softened and has taken on some color. This should take about 20-25 minutes.⠀ 5) With the vegetables still in the pan, add the red wine and deglaze. Turn the heat up to high and be sure to remove any fond stuck to the bottom of the pan.⠀ 6) Once the wine has almost completely reduced, add the beef stock. Add the beef ribs back to the pan, cover completely with water, and add your sachet. If the ribs do not fit in the roaster completely covered with braising liquid, place into two smaller vessels.⠀ 7) Bring the roasting pan back to a simmer and cover with parchment first and then tin foil.⠀ 8) Place in the oven to braise for 5 hours at 250 degrees. Check to make sure the ribs are done before removing from the oven. If necessary, continue to cook checking periodically until the meat begins to fall off the bone.⠀ ⠀ THE MACROS⠀ CALORIES: 569⠀ PROTEIN: 45 g⠀ FAT: 24 g⠀ CARBS: 11 g