Food Network Favorite Chef Britt Rescigno Shares Her Go-To Summer Recipe + What Inspires Her in the Kitchen

Fans of the Food Network know Chef Britt Rescigno can’t be stopped, with wins on Chopped, Beat Bobby Flay and Tournament of Champions. . A South Jersey native, the celebrity chef is certainly a force to be reckoned with in the culinary world outside the TV screen too. Her career has taken her to from coast to coast working at acclaimed restaurants like Scratch and Nom Burger as well as co-founding the Communion Bay Supper Club in 2023, where she serves as Executive Chef. Woman’s World recently had the chance to speak with her about her passion for cooking, her upcoming projects and what she’s grilling this summer.

Q: What initially sparked your passion for cooking?

“My dad’s a chef, and I grew up just watching him in the kitchen. And just seeing him cooking and directing everyone and flames everywhere. I was like, ‘oh, I want to be just like my dad.’ And I also grew up next door to my grandparents’ restaurant. And if I didn’t become a chef, I don’t know what I would have done. Because it’s all I’ve really known my whole life, in the kitchen cooking with my grandmother or my dad.”

Q: How would you describe your approach to cooking? Do you have a favorite cuisine?

“I love cooking seafood. It’s one of my absolute favorites… However, my philosophy now that I’ve gotten a little bit older and established in my career has turned more toward live fire cooking. I love to cook over wood and get that beautiful, smoky flavor and cooking proteins…And obviously I’m Italian. So I love going Italian-inspired on things.”

Love seafood? Try making our Bacon Wrapped Scallops.

Chef Britt Rescigno shares her experience on TV competitions

“Believe it or not, I used to be really shy. And I think that’s why being a chef was perfect for me. Stay hidden in the kitchen… But being on TV, there’s a ton of people watching you. There’s a ton of people filming you and some of my idols are right in front of me. And it gets a little nerve wracking. After doing a couple of shows, I really gained confidence in being able to talk to people and being on the stage.”

Q: Do you have any upcoming projects you can share?

“I will say I do have a couple of Food Network appearances coming up. I can’t really divulge but keep following. My fiancé, Kinsey, and I are creating Fiamma, which means ‘little flame’ in Italian. And it’s going to be Italian inspired. All proteins cooked over live fire, huge wine program. We’re hoping for early 2025.”

Chef Britt Rescigno shares her go-to summer grilling recipe

“I love to make beef satay. Take Pre Brands grass-fed, grass-finished ground beef and add some fresh ginger, fresh garlic, some favorite Asian ingredients, put them on a skewer, form them up, get them on the grill and then serve that with a peanut dipping sauce. It’s really so fun and delicious.” This dish is great to make ahead, just grill, plate and serve for a show-stopping center-of-the-table delight.

Related: Shortcut Smoked Brisket Recipe Cooks Up Juicy + Tender in Half the Time — Perfect for Father’s Day

Ground Beef Satay with Peanut Dipping Sauce

Ingredients:

Beef Satay

• 16 oz. Pre® Ground Beef
• 1 packet Asian flavored seasoning
• 2 Tbs. Thai Seasoning paste (use your favorite brand)
• 4 cloves mashed garlic
• 1 Tbs. freshly grated ginger
• 2 tsp. fish sauce
• 2 Tbs. brown sugar
• 2 Tbs. low sodium soy sauce
• 2 tsp. red curry paste
• ¼ cup finely chopped cilantro
• Wooden skewers, soaked in water for at least 30 minutes
• 1 Tbs. high-heat cooking oil

Peanut Sauce

• ½ cup unsweetened creamy peanut butter
• 2 Tbs. low sodium soy sauce
• 2 tsp. chili garlic sauce
• 1 tsp. fish sauce
• 1 Tbs. rice wine vinegar
• 2 Tbs. brown sugar
• 1 Tbs. fresh lime juice
• 1 Tbs. freshly grated ginger
• 3 cloves mashed garlic
• ⅓ – ½ cup coconut milk (for thicker or thinner sauce)

Directions:

• Total Time: 30 minutes
• Yield: 6-8 servings

1. Firstly, place ground beef in the bowl of a food processor and add remaining ingredients. Process until smooth, about 40 seconds to 1 minute. Remove to a cutting board, have a sheet pan and parchment paper ready.
2. Lightly oil your hands and form meat into 4-inch-long oval logs. Then, place each formed kofta on the sheet pan lined with parchment. Place koftas in the freezer for about 30 to 40 minutes before grilling.
3. Heat grill to medium high. Skewer each kofta lengthwise and lightly brush with oil. Grill koftas, turning every 2 minutes, until cooked through, about 8 to 10 minutes total.
4. Add all peanut sauce ingredients except coconut milk to a small bowl and whisk vigorously until combined. Add coconut milk and stir. Adjust spiciness by adding more garlic chili sauce and crushed red pepper, if desired.

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