Queer Eye Season 5 Best Recipes: How To Make Antoni’s Meals

Here’s a run-down of all the best recipes from Queer Eye season 5. Antoni Porowski is Queer Eye‘s go-to guy for all things food and the 2020 season of the Netflix show showcased some incredible-looking dishes. The heroes who feature on the show learn the ropes in the kitchen, now viewers at home can follow the same recipes, too.

Season 5 saw The Fab Five head to Philadelphia. Ten heroes in need of a life transformation were lucky enough to get a visit from Tan, Bobby, and the gang. Queer Eye season 5 allowed foodie Antoni Porowski to enjoy cooking from his Polish heritage. He and Jennifer Sweeney made Kielbasa and Latkes in episode 7. This season, Antoni also helped the heroes create cornbread, crab boil, Mediterranean-style red snapper, vegan dishes, pizza, and a crab corn chowder for a brand new restaurant menu.

Here’s how to make the best recipes from Queer Eye season 5 at home.

Noah’s skillet cornbread – Queer Eye Season 5, Episode 1

Queer Eye season 5, episode 1 saw Antoni create a “fun culinary experience” for Pastor Noah. Paying homage to Noah’s southern roots, together they made skillet cornbread. In what looks like a few simple steps, viewers can have themselves a homely yet spicy cornbread in no time.

• 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

1. Firstly, make some brown butter. To do this, chop the butter in to even sized cubes and melt in a pan. Keep the heat on the butter until brown specs begin to appear. Once the butter turns a brown color take it off the heat to avoid burning. This adds a dark color around the edges of the cornbread.
2. Take the brown butter, pour it into a bowl, and gently pour in maple syrup. While whisking, add buttermilk, drizzle into the mixture, and stir.
3. Crack three eggs into the mixture and add cornmeal, whole-wheat flour, bleached flour, baking soda, baking powder, and a pinch of salt.
4. Then, it’s time to add the jalapeños to the batter mix. Use the seeds if you want a hotter result.
5. Pour the batter into a skillet pan and cook for around 20 minutes in the oven at 350 degrees.

Kevin’s Beef Short Ribs – Queer Eye Season 5, Episode 3

Next up, fans met Kevin in episode 3. Together, Kevin and Antoni made a delicious-looking dish of braised beef short rib with mash potato. Antoni said, “The base for the braised short rib is going to have the holy trinity of onions, carrot, and celery“. The dish was thought-up so that Kevin had a classy meal to provide at his daughter’s wedding rehearsal dinner.

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

1. Firstly, chop onion, carrot, and celery into small cubes.
2. Heat a large dish or pot and add oil.
3. Season the beef short ribs. The salt will help tenderize the meat and bring out all the flavor according to Antoni.
4. Seal the short ribs on each side and put them to one side.
5. Then once the ribs have been removed, add the chopped vegetables to the pot.
6. Add tomato paste, red wine, espresso, cola, a little canned chipotle in adobo.
7. Add back in all the short ribs along with four to six cloves of garlic.
8. Put the dish into the oven at 350 degrees for about two, to two and a half, hours.

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

Queer Eye episode 4 saw The Fab Five meet Tyreek. Finding himself homeless while growing up, Tyreek didn’t have the childhood he wanted. However, he did have good memories of eating crab boil as a kid. Antoni taught him how to create a simple crab boil dish with sausage in order to ensure it’s a filling meal for him and all his friends.

• 8 links Andouille sausage
• 8 baby red potatoes
• 2 corn cobs
• 4 onions
• 60g Old Bay spice
• 2 glasses pale ale
• 470ml water
• 4 whole crabs

1. First, cut Andouille sausage into thin slices and place directly on the pan to fry.
2. Then, chuck the corn.
3. To a large pot, add two cups of water, add two glasses of alcohol such as pale ale.
4. Add onion to the pot and then generously season with Old Bay, then add the crab, corn, and baby red potatoes.
5. Let everything boil for around 20-30 minutes until the crab meat is flaky.

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

Described by Antoni as a “cheap and cheerful” dish, next up, viewers can make twice-cooked eggplant. Passionate 18-year-old activist Abby rarely had time to cook. But this dish is quick, easy, and was enough to feed Abby and all her friends. Antoni and Abby whipped up a dish based on chef Mike Solomonov’s twice-cooked eggplant recipe. During Queer Eye episode 5, they teamed the eggplant with rice, lentils, and strands of onion.

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

1. Salt thinly-sliced cooked eggplant generously on both sides. The salt removes the usual sliminess found with eggplant.
2. Place a single layer of eggplant in a pan with oil, fry until it gets crispy.
3. Cut the eggplant up into small cubes.
4. Add the eggplant to the bowl of rice, lentils, and onions and enjoy.

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

Antoni assisted DJ and bachelor Ryan in making a delicious and nutritious chicken salad. The dish needed to be quick to make as well as healthy as Ryan was an avid gym-goer. His mother brought food over to his house on the regular and it was time for Ryan to give back to his family. Because of his Italian heritage, Antoni opted for a pesto chicken salad made from scratch. Antoni said it would make a “beautiful comprehensive meal for his family“.

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

1. Grab a pestle and mortar. Grind up garlic cloves to a paste along with pine nuts, basil, and Parmigiano Reggiano to make the green pesto.
2. Then, chop grapes in half and pickle in red wine vinegar.
3. Season chicken breasts with salt and olive oil and then fry.
4. Then, boil pasta.
5. In a mixing bowl, mix in some of the green pesto to drained pasta.
6. Chop up the chicken breasts into small chunks. Add the chicken and pickled grapes to the mixing bowl.
7. Finally, add baby arugula, top with Parmigiano Reggiano, oil and pine nuts, then serve.

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

During episode 7, Antoni took mom-of-three Jennifer to make traditional Polish Kielbasa. For a big party thrown at the end of her Queer Eye experience, Antoni arranged for the Kielbasa to be catered in. To accompany the sausage, Antoni showed Jennifer how to make Polish potato cakes AKA latkes.

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

1. On a box grater, grate potatoes, and an onion.
2. Line a bowl with a kitchen towel and add in the grated potato and onion mixture.
3. Squeeze the contents of the kitchen towel as much as possible to remove excess moisture.
4. Then place back in a mixing bowl and add flour, an egg, a sprinkle of baking soda and mix together.
5. Heat oil to a high heat then place a patty of the mixture into the pan.
6. Fry on both sides until golden then drain each potato cake on a piece of kitchen towel.
7. Once removed from the pan, salt the potato cake right away.

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

Last, but by no means least, Queer Eye episode 10 saw Nate and Antoni rustle up some roasted red snapper. Nate couldn’t remember the last time he cooked but loved clean Mediterranean food. This simple dish is perfect for anyone who has difficulty finding the time to cook with a busy schedule. Antoni took Nate’s philosophy in the gym of “back to basics” and said, “I’m going to apply that to food“.

• 2 red onion
• 2 lemon
• 2 whole red snapper
• Olive oil
• Salt and pepper
• 1 tbsp chopped fresh thyme leaves

1. First, slice red onion and lemon into slices.
2. On a tinfoil sheet, lay a bed of red onion and lemon, drizzle with olive oil and place the red snapper on top.
3. The cavity of the fish should be cleaned out already. Then make three incisions to the bone.
4. Place a lemon slice inside each incision.
5. Season the fish with salt and pepper and place into the oven set to around 425 degrees for around 30 minutes.

About The Author