To help celebrate the 50th anniversary of "Good Morning America," celebrity chefs Rocco DiSpirito and Marcus Samuelsson stepped into the studio kitchen and back in time.
The two New York-based chefs stopped by on Friday to recreate the dishes they cooked on their first-ever "GMA" appearances.
DiSpirito made his "GMA" debut in 2001, serving up frittata, while Samuelsson's inaugural appearance in 2004 included his turkey meatloaf in spinach tomato sauce.
The City Harvest ambassador and Metropolis restaurateur shared their full recipes for the dishes below for fans to get a taste of dishes that, like "GMA," have stood the test of time.
DiSpirito recreated his mama's frittata with sausage, served with simple arugula salad.
Makes 8 portions
Ingredients
1 red bell pepper, large dice
1 yellow onion, large dice
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
2 small Yukon Gold potatoes, peeled and large dice
1/2 pound mild Italian sausage, removed from casing and crumbled
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
12 large eggs
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped basil
Method
Cook the sausage and vegetables: Heat 1 tablespoon olive oil in an ovenproof nonstick or cast-iron skillet over medium heat. Add the sausage and cook until browned and just cooked through. Remove with a slotted spoon and set aside.
Add remaining oil and the potatoes. Cook, stirring occasionally, until lightly golden and nearly tender, about 10 minutes. Add onions, pepper and garlic; season with salt and pepper. Cook another 5 minutes until vegetables are tender.
Beat the eggs: In a large bowl, whisk eggs with some salt, a few turns of pepper, Parmigiano-Reggiano and chopped herbs. Fold in cooked sausage.
Cook the frittata: Reduce heat to medium-low. Pour the egg mixture over the vegetables, stirring gently to distribute evenly. Cook undisturbed until the edges begin to set, about 5-6 minutes.
Finish cooking: Transfer skillet to a preheated 375 F oven. Bake until set in the center, 6-8 minutes. The top should be puffed and lightly golden. (For stovetop-only service, cover and cook on low until set.)
Serve: Cool slightly, loosen edges with a spatula, and slide onto a cutting board. Cut into 8 wedges and serve.
Ingredients
1 cup baby arugula
Extra-virgin olive oil
Fresh lemon juice
Sea salt and cracked black pepper
Method
Toss arugula lightly with olive oil, lemon juice, salt and pepper. Serve alongside or on top of each wedge of frittata.
Ingredients
3 pounds ground dark meat turkey
1/2 teaspoon berbere
1/2 teaspoon ground cumin
1/2 teaspoon ground sage
1/3 cup minced garlic
1/2 cup chopped parsley
1 cup heavy cream
1/3 cup toasted breadcrumbs
2 whole eggs
Salt and black pepper, to taste
Honey Glaze
1 tablespoon butter, melted
3 tablespoons honey
Method
Preheat oven to 325 F.
In a small bowl, mix to combine the honey glaze ingredients and set aside.
In a medium mixing bowl, combine heavy cream, toasted breadcrumbs, and eggs, and mix together. In a separate bowl, combine all other ingredients. Fold in breadcrumb mixture and mix gently until evenly incorporated -- avoid overmixing to keep the texture tender.
Transfer mixture to a lightly oiled loaf pan (or shape free-form on a parchment-lined tray).
After 40 minutes, pour honey glaze over meatloaf. Bake an additional 10-15 minutes, or until the internal temperature reaches 160 F.
Remove from oven and rest 10-12 minutes before slicing.
Optional: Torch lightly for caramelization.
Ingredients
2 pounds baby spinach
Picked smoked turkey neck meat
1 cup collard pot liquor (or vegetable stock)
1 tablespoon soy sauce
1 tablespoon white vinegar
2 cloves roasted garlic, minced
2 tablespoons pine nuts
2 tablespoon butter
Fresh chopped parsley and thyme
1/4 cup bloomed golden raisins
Salt and black pepper, to taste
Roasted Tomato Sauce (recipe below)
Method
Heat butter in a large saute pan over medium heat.
Add roasted garlic and pine nuts. Saute 1 minute.
Add spinach, smoked turkey meat, and pot liquor. Cook until spinach wilts and liquid reduces slightly.
Fold in herbs, roasted tomato sauce, and raisins, and season to taste.
Hold warm.
Ingredients
6 plum tomatoes, halved
1 sweet potato, halved
2 cloves garlic, minced
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 teaspoon smoked paprika or chili
2 teaspoon kosher salt, or to taste
Fresh herbs, chopped (for finishing)
Method
Add sweet potato to a pan, drizzle with olive oil, and roast for 45 minutes at the same time as the meatloaf.
On a sheet tray, toss tomatoes and garlic in grapeseed oil. Roast for 30 minutes in the oven with the meatloaf, until lightly caramelized.
Put the roasted garlic, tomatoes, paprika and salt in a blender with vinegar and soy. Blend for 30 seconds.
Chop up the sweet potato into 1 inch cubes, and mash with a fork. Mix into the tomato sauce.
Plating
Nap a pool of roasted tomato-sweet potato sauce in the bowl/plate.
Place sliced meatloaf on top.
Garnish generously with pot-liquor spinach.
Optional: Finish with olive oil, cracked pepper or micro herbs
'GMA' kitchen picks
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