Must-try recipes from celeb hotspot The Corner Store
Celebrity regulars including Taylor Swift, Travis Kelce and Sabrina Carpenter and hard-to-get reservations have helped make The Corner Store one of New York City's hottest restaurant destinations.
The restaurant, located in the city's SoHo neighborhood, features upscale takes on nostalgic classics like pizza rolls, French dip and lobster frites.
Executive chef Michael Vignola joined "Good Morning America" on Friday to share some of The Corner Store's most popular recipes, as well as news about the restaurant's new Las Vegas location.
Try the recipes below!
French Dip
Ingredients
1 whole prime standing rib roast, bones removed, trimmed and tied
1 cup Dijon mustard
1/2 cup chopped fresh thyme, leaves only
1/2 cup chopped fresh rosemary, leaves only
Kosher salt, as needed
Coarsely cracked black pepper, as needed
Directions
Copiously season the rib roast on all sides with kosher salt.
Apply a thin layer of Dijon mustard with your hands, massaging it into the meat.
Coat heavily on all sides with coarse black pepper, then press the chopped thyme and rosemary onto the exterior.
Insert a roast probe. Set the roast on a rack over a sheet pan so it is slightly elevated and air can circulate around it.
Roast at 400°F for 25 minutes to develop a deep crust. Reduce the oven to 300°F and continue roasting until the internal temperature reaches 126°F.
Remove from the oven and let cool on the countertop for 20–30 minutes. Refrigerate and chill fully for 24 hours.
After 24 hours, cut the roast in half and slice as thinly as possible using a deli slicer or electric knife.
Save the trimmings and ends. Chop very finely.
Portion approximately 6 ounces sliced prime rib with 1 ounce chopped ends per sandwich.
Horseradish Sour Cream
2 cups sour cream
1 cup Duke’s heavy mayonnaise
1 cup Holy Schmitt’s horseradish, Mattituck, Long Island
10 turns freshly ground black pepper
Juice of 1 lemon
1 tablespoon kosher salt
3 dashes Tabasco
3 dashes Worcestershire sauce
Mix until smooth while retaining visible, chunky inclusions of horseradish. Keep chilled.
Au Jus
Celery
Carrots
Onions
White wine, for deglazing
Black peppercorns
Fresh thyme
Bay leaf
Dried porcini mushrooms
1 tablespoon Minor’s beef base
1/4 cup Worcestershire sauce
Chicken stock
Sweat the celery, carrots, and onions until softened. Deglaze with white wine.
Add black peppercorns, thyme, bay leaf, dried porcini, Minor’s beef base, Worcestershire, and chicken stock.
Bring to a boil, reduce to a simmer, and cook for 20 minutes.
Remove from the heat and allow to steep for 2 hours.
Strain and reserve for sandwich service.
Bread & Assembly
6-inch crusty Italian hero rolls
Butter, as needed
Kosher salt, as needed
Split the rolls. Lightly butter and season the cut sides with salt; toast until crisp and golden.
Bring a small pot of au jus to a boil, then turn off the heat.
Using tongs, gently dunk one portion of sliced prime rib and chopped ends in the hot jus just long enough to warm it. Do not cook the beef; think quick shabu-shabu.
Drain slightly and place onto the toasted, buttered hero.
Add a healthy schmear of horseradish sour cream. Close the sandwich and cut into thirds. Serve with extra hot au jus in a mug on the side for dunking.
Spinach-Artichoke Dip
Ingredients
Butter
Onion, finely diced
All-purpose flour
Milk
Chicken stock
Monterey Jack cheese, grated
Parmesan cheese, grated, plus more for gratine
Kosher salt
Freshly ground black pepper
Worcestershire sauce, a pinch
Tabasco, a pinch
Frozen spinach, blanched/thawed and pressed very dry
Cooked canned artichoke hearts, drained and chopped
Crudités, for serving
Favorite store-bought chips, for serving
Directions
Sweat the onions gently in butter until tender without browning.
Add the flour and cook to form a traditional roux.
Gradually add the milk, whisking smooth to create a béchamel.
Add chicken stock and reduce until the base has a rich, velouté-like consistency.
Season with Monterey Jack, Parmesan, salt, black pepper, Worcestershire, and Tabasco.
Slowly fold in the very well-drained spinach until the mixture resembles rich creamed spinach.
Fold in the chopped cooked artichokes.
Transfer to your favorite baking dish, top generously with additional Parmesan, and gratiné until bubbling and golden.
Serve hot with crudités and your favorite store-bought chips.
Chicken Paillard with Olive Vinaigrette
Ingredients
Boneless, skinless, air-chilled chicken breasts
French’s mustard, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed
Directions
Make a thin incision down the center of each breast, then make lateral cuts on each side and butterfly it open like a menu book.
Gently pound into a paillard - not too thick and not too thin.
Lightly marinate with French’s mustard; season with salt and a couple turns of black pepper.
Cook quickly in a large cast-iron skillet, on a flat-top plancha, or on a grill, primarily on one side while leaving the wax paper on the opposite side. The condensation helps baste and gently cook the top without overcooking the chicken.
When finished, flip the paillard onto the serving plate, grilled side up.
Olive Vinaigrette
1/2 cup crushed Picholine olives
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons finely sliced chives
1/2 teaspoon kosher salt
8 turns freshly ground black pepper
Combine all ingredients, keeping the vinaigrette textured rather than completely smooth. Spoon a thin layer over the grilled chicken paillard.
Garnish & Serving
Lightly toss whatever fresh vegetables and greens are available with salt, lemon juice, and olive oil.
Keep the garnish as simple or composed as desired: Greens, Caesar salad, a small wedge with ranch, or warm string beans and roasted potatoes all work.
Baby Gem Caesar Salad
Ingredients
6 salt-cured anchovy fillets
2 large cloves Christopher Ranch organic garlic
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 large egg yolks
1/2 cup mayonnaise
Juice of 2 lemons
3/4 cup blended oil
1/4 cup extra-virgin olive oil
3/4 cup finely grated Parmigiano-Reggiano
12 turns freshly ground black pepper
Baby green gem lettuce
Baby red gem lettuce
Directions
Blend the anchovies, garlic, Dijon, Worcestershire, egg yolks, mayonnaise, lemon juice, and black pepper until smooth.
With the blender running, slowly stream in the blended oil and olive oil to emulsify.
Blend in the Parmigiano-Reggiano. Taste and adjust as needed; the anchovies, Worcestershire, and cheese provide substantial seasoning.
Everything bagel croutons
Everything bagel
Salted butter, melted
Directions
Rip the bagels into rustic bite-size pieces.
Toss with salted butter and bake à la minute until crisp and golden.
Cream Cheese Croutons
1 pound Philadelphia cream cheese
1 whole egg
1/2 cup everything bagel seasoning
Tempura flour, for a light dusting
Directions
Using the paddle attachment, whip the cream cheese, egg, and everything bagel seasoning on high speed until thoroughly incorporated and aerated.
Transfer to a piping bag and pipe into the desired form. Freeze until firm.
Portion and square into the desired shape, then lightly dust with tempura flour.
Air fry at 450°F until golden.
Salad assembly
Split the heads lengthwise, then cut crosswise at approximately 1-inch intervals, creating a mix of naturally different-sized pieces. Wash and dry thoroughly.
Dress the green and red baby gem lettuce with enough Caesar dressing to coat lightly.
Finish with Parmigiano-Reggiano and the everything bagel croutons. Add the cream cheese croutons as the signature finish.
Recipes reprinted with permission from The Corner Store.
'GMA' kitchen picks
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